Best Egg Salad Tips
July 28, 2009 by Firehouse Chef
Filed under Tips and Tricks
Put a dash of cayenne pepper and a teaspoon of Dijon mustard in egg salad to give it added zest and flavor. Vitamin A, C, and K, along with the beta-carotene found in cayenne pepper help to boost the immune system.
Saucy Pulled Pork
July 7, 2009 by Firehouse Chef
Filed under Easy, Easy Miscellaneous Recipes, Main Course, Slow Cooker, Supper
| Saucy Pulled Pork - A hearty sandwich, that is as irresistable as it is easy! Cooked in the crockpot, the pork literally melts in your mouth. The simple secret to this recipe is the BBQ sauce, be sure to use a good quality one, that is nice and thick, but any flavor will work. Great during the week, it’s ready when you get home.
Prep Time: 10-15 mins |
Ingredients to make Saucy Pulled Pork
4 lb Boneless pork roast
4 Cloves garlic, minced
1 md Onion, minced
Salt and pepper to taste
1 Bottle of your favorite bbq sauce
Directions to make Saucy Pulled Pork
Step 1:Place the roast, garlic, and onion in a crock pot on high. Add the salt and pepper and a little bit of water. Cook on high until you can easily shred the pork roast with a fork, @ 5 hours.
Step 2:Remove the roast and shred the meat removing as much of the fat as possible and the bone. Strain the grease in the crock pot, keeping any bits of garlic and onion left and throwing out the grease. Place the shredded meat back into the crock pot, along with the bits of garlic and onion.
Step 3:Pour the BBQ sauce over all until the meat is covered. Mix well. Continue cooking the pork in the crock pot for about three hours, on low.
Step 4:Serve the BBQ pork on Kaiser rolls, onion rolls, pocketbook buns or any speciality hamburger bun.
