Crockin’ BBQ Pulled Pork

Pulled Pork

When it’s drizzly and cold outside, nothing sounds better than something yummy cooking in the crock-pot! Don’t you think?! One of my favorite dishes to make in the crock-pot is bbq pulled pork – and it smells SO good when it’s cooking! It’s also great for leftovers and freezing for additional meals. All in all, it’s pretty much the perfect dish!

Here’s what you’ll need:

2 lb boneless pork loin roast
5 whole peeled garlic cloves
1 sweet onion, chopped
1 red bell pepper, sliced
1 cup water
1 large bottle honey bbq sauce (I will often use half honey and half of something spicier, like Stubb’s, for an extra kick)
1 package hoagie rolls or hamburger buns

Directions:
Add 1 cup of water to bottom of crock-pot. Add pork roast, bbq sauce and garlic cloves. Cover and cook on high for 4 hours. Add onion and bell pepper. Continue to keep covered and cook on low for 6 hours. An hour before it’s finished uncover and take a large fork and shred pork. Cover and finish cooking. Serve on rolls or buns.

Enjoy!

“Easy Peasy” Chicken Enchiladas (As My Son Would Say!)

Chicken Enchilada Closeup

I truly do enjoy cooking, however, I have a few rules. 1) The recipe must be less than 10 steps, 2) It must include ingredients I can pronounce (most of the time!) and 3) It must taste good. Okay, so I’m sure everyone would agree with the third “rule,” but, still, it’s important!

With that being said, one of my favorite go-to “easy peasy” recipes is chicken enchiladas. The great thing about this recipe is you can modify it to your taste. Mild, spicy, onions, no onions – whatever! I’m going to show you how I make it, but remember, it’s not written in stone.

Here’s what you’ll need:

3 boneless, skinless chicken breasts, chopped

1 onion, diced

1 red bell pepper, diced

1 8 oz package shredded Mexican cheese

1 large can diced black olives

1 large can diced mild green chiles

1 large can mild green enchilada sauce (you could use red, but I like green)

1 package shredded lettuce or mixed greens

2 avocados, diced

2 cups cherry tomatoes, sliced

Light sour cream

6 soft taco size flour tortillas (you could use whole wheat too)

Spray cooking oil

Salt and pepper

13 x 9 baking pan

1) Pre-heat oven to 350.

2) Heat a pan over medium/high heat and spray with oil. Add chicken, bell pepper and onion. Sprinkle with salt and pepper. Cook until chicken is browned and no longer pink, stirring every few minutes. Set aside.

Enchilada Cooking

3) Set aside 1/2 cup of shredded cheese to top enchiladas.

4) Spray baking pan. Fill each tortilla with chicken mixture, olives, green chiles and shredded cheese. Make sure you have enough to divide among all six tortillas. After you fill each tortilla, roll it and place it seam side down in the baking dish.

5) Poor enchilada sauce over the tortillas. Top with remaining shredded cheese. Cover with tin foil and bake for 30 min.

Enchilada Pan

6) Serve each enchilada topped with lettuce, tomatoes, avocado and sour cream. I like to add a little hot sauce too!

Serves 4-6 people

Prep time: 30 minutes

Enjoy!