Friday, August 30, 2013

Crock Pot Recipes - Bulk Meats

I've had a few requests for recipes from some folks who have heard about how much Brandi and I use our crock pots (We have 4 of them). So I decided to write a post and list some of our favorites here.
The cooking times on these will vary depending on the crock pot. Some cook faster than others.

Pork Sirloin Tip Roast Rub: 
Just mix together the seasonings and rub the roast with it. They sell these at Costco. 4-pack for like $14-15.

1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast

Barbecue Pulled Pork Shoulder:
1 whole pork shoulder, bone in. (Or you can use the sirloin tip. Same as above. Worked the same for me)
1/2 cup apple juice
1/4 cup apple cider vinegar
1 tsp liquid smoke
For the rub
3 tbsp garlic powder
2 tbsp smoked paprika
2 tsp mustard powder
2 tsp cumin
2 tsp cayenne pepper
2 tsp onion powder
2 tsp salt
1 tsp cinnamon

Beef Taco Meat: 
2-3# ground beef. Just drop in the meat and add the seasonings. Come back occasionally to check on it and stir.
2 tsps dried onion flakes
2 tsps chili powder
2 tsps cumin
1 1/4 tsps salt
3/4 tsp garlic powder
1/2 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/4 tsp paprika
1/4 tsp black pepper
pinch of cayenne pepper

Crock Pot Ham:
It doesn't get any easier than this. Literally buy an uncooked ham from the grocery store. (Kroger for us). Put the ham in the crock pot. Cook 3-5 hours depending on size. This is extremely fatty meat so just trim apart the excess you don't want. Meat will shred apart. Great with mustard or on sandwiches.

Shredded Chicken:
I use this to put over pasta's, rice, quinoa, and you can add some mayo to it after it's been refrigerated to make a quick chicken salad. 

6 Chicken breast
1-2 quarts of chicken broth (varies on how much juice you want)
1/2 cup Italian Seasoning
3 tsps Salt
Cook until meat shreds.

No comments:

Post a Comment