Dr. Pepper pulled pork

MONDAY: pork and Dr. Pepper. 2 of kevin’s favorite things! i’ve been waiting to try this recipe for quite some time, ever since Rachel & Bethany Halpin’s sister made it for a potluck. i remember it tasting sooo good and thinking that kevin would love it!

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we followed this recipe by the Pioneer Woman. we don’t have dutch oven but we do have a slow cook function on our rice machine (thanks to kevin’s mom). so we slow cooked the meat for 10 hours. i was worried all day at work because some of the reviews said that if you use a crock pot or slow cooker, the meat will release extra liquid and the container will overflow! thankfully, kevin was at home to check on it and make sure it was okay. after 10 hours, the meat still needed some more love so we turned up the heat and cooked it for an extra hour. i removed the meat after it was tender and ready to shred, shredded it, and then transferred the liquid to a pot and let it boil (with the lid off) so that the sauce could thicken. i also added some bbq sauce to cut through the heat in the sauce and add some sweetness 🙂

this pulled pork was AMAZING! we loved it! the cleanup was reeeally easy too. we always like i when there are minimal dishes to clean 🙂

WEDNESDAY: a few weeks ago i walked into Trader Joe’s and had a delicious Harvest Soup that were making/letting people sample. it had 1 box of pumpkin soup, 1 box of chicken broth, 1 bag spelt risotto, 1 bag parision carrots, and 1 package of fully cooked carnitas. i made it and decided to make my own version of it with our leftover pork from monday night.

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i threw all of the following ingredients into a pot:

  • 1 box TJ pumpkin soup
  • 1 box chicken broth (32 oz)
  • 1 can white cannellini beans
  • 7 whole garlic cloves
  • 1 onion (chopped in large pieces)
  • 4 small carrots (peeled and chopped into pieces)
  • 1 potato (peeled and chopped)
  • 1 cup (or more) pulled pork
  • 7 bunches of kale

i let it boil on high, with the lid on, so that the carrots and potatoes could cook. then i turned it on low, added the kale, and salt & pepper to taste. the soup had already thickened so it was ready to serve! in total, it took about 30 minutes to cook! soo easy and so soooo good! the leftover pork and chipotle peppers added a great kick to the soup. kevin looooved it and ate 2 huge bowls of it! 🙂

next week we’ll have to come up with other creative ways to eat our leftover pulled pork. sandwiches, tamales, empanadas, etc.

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This entry was published on October 31, 2013 at 7:00 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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