Carolina Pulled Pork Sandwiches
This is THE EASIEST and BEST pulled pork you will eat! I love that it is so simple!!! It is definitely a crowd pleaser!
NOTE: Since this pork takes 6 – 8 hours to cook, plan ahead – you might need to cook it the day before and then re-heat in the crock pot or microwave. (Be careful not to overcook it and dry it out!)
1 – 3 pound boneless pork roast
12 oz. root beer
Place pork roast in your crock pot with the fat side up (if there is any fat).
Pour the root beer over the meat.
Cook on low for 6 – 8 hours.
Take the roast out of the crock pot, remove any fat, and shred with 2 forks. It should shred very easily. If not, it needs to cook longer.
Drain the juice out of the crock pot and place the shredded meat back inside.
1 bottle of your favorite BBQ sauce – I used half Famous Dave’s Rich and Sassy and Famous Dave’s Sweet and Zesty. Amount depends on how saucy you like it. I keep it on the lighter side and have the bottle of BBQ sauce available for people to add more if they prefer.
Stir in the BBQ sauce. Keep warm until serving.
We love our sandwiches with Cole Slaw on top. This is what makes it a “Carolina” Pulled Pork Sandwich.
This is the best and easiest Cole Slaw ever! Thank you Karen Ostermiller! A bag of pre-shredded cabbage and a bottle of Litehouse Cole Slaw dressing. (This is found in the produce department.)
Mix immediately before serving – otherwise it gets really soggy. Mix dressing according to your own preference.
Servings: I used a 3 1/2 pound pork roast and it made 12 sandwiches.
Recipe Source: Revised from Six Sisters’ Stuff (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
CAROLINA PULLED PORK SANDWICHES
1 – 3 pound boneless pork roast
12 oz. root beer
1 bottle of your favorite BBQ sauce – I used half Famous Dave’s Rich and Sassy and Famous Dave’s Sweet and Zesty. Amount depends on how saucy you like it. I keep it on the lighter side and have the bottle of BBQ sauce available for people to add more if they prefer.
Place pork roast in your crock pot with the fat side up (if there is any fat).
Pour the root beer over the meat.
Cook on low for 6 – 8 hours.
Take the roast out of the crock pot, remove any fat, and shred with 2 forks. It should shred very easily. If not, it needs to cook longer.
Drain the juice out of the crock pot and place the shredded meat back inside.
Stir in the BBQ sauce. Keep warm until serving.
We love our sandwiches with Cole Slaw on top. This is what makes it a “Carolina” Pulled Pork Sandwich.
This is the best and easiest Cole Slaw ever! Thank you Karen Ostermiller! A bag of pre-shredded cabbage and a bottle of Litehouse Cole Slaw dressing. (This is found in the produce department.)
Mix immediately before serving – otherwise it gets really soggy. Mix dressing according to your own preference.
Servings: I used a 3 1/2 pound pork roast and it made 12 sandwiches.
Recipe Source: Revised from Six Sisters’ Stuff (found on Pinterest)
Macaroni Salad
Macaroni Salad is a favorite of all. It is so versatile – you can add any items that you and your family like.
This picture shows salt – I added seasoned salt as stated in the recipe below.
16 oz. macaroni or shells
Prepare macaroni to al dente. After macaroni is cooked, immediately drain and rinse in cold water. Once macaroni has cooled down, drain very well.
SAUCE:
1 1/2 cups mayonnaise
2 T. mustard
1/4 cup sour cream
2 T. apple cider vinegar
2 T. sugar
1 tsp. seasoned salt (or to taste)
1/4 tsp. ground pepper (or to taste)
In a large mixing bowl, combine the sauce ingredients. Mix well.
Add cooked macaroni.
ADD INS: The following are just suggestions. Add whatever sounds good.
1 cup ham, cubed
1 cup cheddar cheese, cubed
2 – 3 carrots, shredded
2/3 cup frozen peas
cucumber, peeled and diced
celery, diced
dill pickles, diced
tomato, diced
bell pepper, diced
Add mix ins. NOTE: If you are adding an item that could easily fall apart when mixing, such as tomatoes or cucumbers, add them at the end after everything else is mixed in.
Let chill in the refrigerator for several hours or overnight. If necessary, add a little milk if you want it a bit creamier.
FULL RECIPE WITHOUT PICTURES —
MACARONI SALAD
16 oz. macaroni or shells
SAUCE:
1 1/2 cups mayonnaise
2 T. mustard
1/4 cup sour cream
2 T. apple cider vinegar
2 T. sugar
1 tsp. seasoned salt (or to taste)
1/4 tsp. ground pepper (or to taste)
ADD INS: The following are just suggestions. Add whatever sounds good.
1 cup ham, cubed
1 cup cheddar cheese, cubed
2 – 3 carrots, shredded
2/3 cup frozen peas
cucumber, peeled and diced
celery, diced
dill pickles, diced
tomato, diced
bell pepper, diced
Prepare macaroni to al dente. After macaroni is cooked, immediately drain and rinse in cold water. Once macaroni has cooled down, drain very well.
In a large mixing bowl, combine the sauce ingredients. Mix well.
Add mix ins. NOTE: If you are adding an item that could easily fall apart when mixing, such as tomatoes or cucumbers, add them at the end after everything else is mixed in.
Let chill in the refrigerator for several hours or overnight. If necessary, add a little milk if you want it a bit creamier.
Roasted Broccoli
Broccoli
Olive oil – about 1 . T per crown
Garlic, fresh or from the jar – about 1 tsp. per crown
Salt
Pepper
Parmesan cheese, optional
Lemon, optional
Put broccoli, olive oil garlic, salt and pepper in a zip lock bag. Shake it around until all ingredients are evenly distributed.
Place in pan and bake in the oven at 425 degrees for 20 minutes. Temperature can vary if you are cooking something else in the oven at the same time. Just adjust the cooking time accordingly.
Remove from oven and top with fresh grated parmesan cheese.
Carrot Cake Bread
This is a very moist, delicious cake that can be baked in a square cake pan or bread loaf pan.
1 1/2 cups flour
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
Whisk together flour, baking soda, baking powder, cinnamon, and salt.
1 cup canola oil
1 1/2 cups brown sugar, firmly packed
3 eggs
Add oil, sugar and eggs mixing well.
1 cup finely shredded carrots
8 0z. can crushed pineapple, drained or 1/2 cup apple sauce
1/2 cup raisins (optional)
1/2 cup pecans (optional)
Add carrots, pineapple (or applesauce), raisins and nuts, stirring well.
(I did not add the raisins or nuts)
Grease and flour a bread pan, 9″ square pan or four mini loaf pans.
Bake at 350 degrees –
55 minutes for bread pan
40 minutes for square pan
30 minutes for mini loaves
FULL RECIPE WITHOUT PICTURES —
CARROT CAKE BREAD
1 1/2 cups flour
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 cup canola oil
1 1/2 cups brown sugar, firmly packed
3 eggs
1 cup finely shredded carrots
8 oz. can crushed pineapple, drained or 1/2 cup apple sauce
1/2 cup raisins (optional)
1/2 cup pecans (optional)
Whisk together flour, baking soda, baking powder, cinnamon, and salt.
Add oil, sugar and eggs mixing well.
Add carrots, pineapple (or applesauce), raisins and nuts, stirring well.
Grease and flour a bread pan, 9″ square pan or four mini loaf pans.
Bake at 350 degrees –
55 minutes for bread pan
40 minutes for square pan
30 minutes for mini loaves
Double Chocolate Banana Bread
This picture shows 3 eggs and the recipe calls for 2 eggs. I buy cage-free eggs from my neighbor and they vary in size so sometimes I use 2 small ones that count as 1 average size (just in case you wondered!)
After taking the picture above, I remembered that I had some bananas in the freezer – so I used these lovely things!!!
Heat oven to 350 degrees.
Spray a loaf pan with cooking spray.
1 cup sugar
2 eggs
1/3 cup canola oil
Beat sugar, eggs and oil until combined.
1 1/4 mashed bananas (about 3)
1 tsp. vanilla
Beat in bananas and vanilla at low speed.
1 1/2 cups flour
1/2 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
Beat in flour cocoa, baking soda and salt at low speed just until combined.
1 cup semi-sweet chocolate chips (I used mini chocolate chips)
Stir in chocolate chips.
Spoon batter into pan.
Sprinkle some chocolate chips on top.
Bake 60 minutes or until toothpick inserted in the center comes out clean.
Cool 10 minutes before removing from the pan.
Cool on a wire rack.
FULL RECIPE WITHOUT PICTURES —
DOUBLE CHOCOLATE BANANA BREAD
1 cup sugar
2 eggs
1/3 cup canola oil
1 1/4 mashed bananas (about 3)
1 tsp. vanilla
1 1/2 cups flour
1/2 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips
Heat oven to 350 degrees.
Spray a loaf pan with cooking spray.
Beat sugar, eggs and oil until combined.
Beat in bananas and vanilla at low speed.
Beat in flour cocoa, baking soda and salt at low speed just until combined.
Stir in chocolate chips.
Spoon batter into pan.
Sprinkle some chocolate chips on top.
Bake 60 minutes or until toothpick inserted in the center comes out clean.
Cool 10 minutes before removing from the pan.
Cool on a wire rack.
Pecan Parmesan Chicken
6 boneless skinless chicken breasts
Cut chicken in half length-wise (so you have 12 “skinny” chicken fillets).
1 1/2 cups italian seasoned bread crumbs
1/3 cup parmesan cheese
1/3 cup ground pecans
1 tsp. italian seasoning
1 tsp. seasoned salt
1/2 tsp. garlic granules
1/2 tsp. dried basil
1/4 tsp. pepper
In a shallow bowl or pie plate, combine the breadcrumbs, parmesan cheese, pecans, italian seasoning, seasoned salt, garlic granules, basil and pepper.
2 tsp. cornstarch
2 egg whites
2 – 3 tsp. water
In a small bowl, combine the cornstarch and egg whites. Add a little water to thin down a bit. Pour this into a shallow bowl or pie plate.
1 T. olive or canola oil
Dip each chicken piece into the egg mixture and then coat with crumb mixture.
Preheat oven to 450 degrees.
Heat oil in a large non-stick skillet.
Brown the chicken for 3 – 5 minutes on each side.
Transfer chicken to an ungreased baking pan.
Bake, uncovered, at 450 degrees for 8 – 10 minutes or until juice run clear.
Makes 6 servings (2 fillets per serving)
FULL RECIPE WITHOUT PICTURES —
PECAN PARMESAN CHICKEN
6 boneless skinless chicken breasts
1 1/2 cups italian seasoned bread crumbs
1/3 cup parmesan cheese
1/3 cup ground pecans
1 tsp. italian seasoning
1 tsp. seasoned salt
1/2 tsp. garlic granules
1/2 tsp. dried basil
1/4 tsp. pepper
2 tsp. cornstarch
2 egg whites
2 – 3 tsp. water
1 T. olive or canola oil
Preheat oven to 450 degrees.
Cut chicken in half length-wise (so you have 12 “skinny” chicken breasts).
In a shallow bowl or pie plate, combine the breadcrumbs, parmesan cheese, pecans, italian seasoning, seasoned salt, garlic granules, basil and pepper.
In a small bowl, combine the cornstarch and egg whites. Add a little water to thin down a bit. Pour this into a shallow bowl or pie plate.
Dip each chicken piece into the egg mixture and then coat with crumb mixture.
Heat oil in a large non-stick skillet.
Brown the chicken for 3 – 5 minutes on each side.
Transfer chicken to an ungreased baking pan.
Bake, uncovered, at 450 degrees for 8 – 10 minutes or until juice run clear.
Makes 6 servings.
Cilantro Pesto Chicken
Ingredients for Pesto is shown above
CILANTRO PESTO:
2 T. toasted almonds
1 cup fresh cilantro (do not include stems) his is about 2 bunches
2 1/2 T. extra virgin olive oil
3 T. fresh garlic, chopped
1 1/2 tsp. lime juice
1/2 cup shredded Parmesan cheese (Asiago or Romano can be substituted)
1 1/2 kosher salt
1/4 cup chicken broth
Chop almonds and toast in a dry fry pan for just a minute. Watch very close and stir constantly as they burn very quickly.
Add all ingredients to a blender. Blend until smooth.
CHICKEN:
cooking spray
3 boneless, skinless chicken breasts, cut into small bite-sized pieces.
salt and pepper to taste
1 tsp. garlic granules
Spray a medium skillet with cooking spray. Add chicken and season with salt, pepper and garlic granules.
Cook over medium heat until cooked through.
Add pesto and toss until coated.
This was made with only 2 chicken breasts. It was a bit heavy on the pesto. 3 chicken breasts are listed in the ingredients now so it wont be as strong.
tortillas
preferred taco garnishes (salsa or tomatoes, sour cream, cheese, guacamole, black beans)
Serve chicken in tortillas with preferred taco garnishes.
Also tastes wonderful with Cilantro Rice (Recipe under Rice)
Makes 4 servings.
FULL RECIPE WITHOUT PICTURES —
CILANTRO PESTO CHICKEN
CILANTRO PESTO:
2 T. toasted almonds
1 cup fresh cilantro (do not include stems) his is about 2 bunches
2 1/2 T. extra virgin olive oil
3 T. fresh garlic, chopped
1 1/2 tsp. lime juice
1/2 cup shredded Parmesan cheese (Asiago or Romano can be substituted)
1 1/2 kosher salt
1/4 cup chicken broth
Chop almonds and toast in a dry fry pan for just a minute. Watch very close and stir constantly as they burn very quickly.
Add all ingredients to a blender. Blend until smooth.
CHICKEN:
cooking spray
3 boneless, skinless chicken breasts, cut into small bite-sized pieces.
salt and pepper to taste
1 tsp. garlic granules
tortillas
preferred taco garnishes (salsa, sour cream, cheese, guacamole, black beans)
Spray a medium skillet with cooking spray. Add chicken and season with salt, pepper and garlic granules.
Cook over medium heat until cooked through.
Add pesto and toss until coated.
Serve chicken in tortillas with preferred taco garnishes.
Also tastes wonderful with Cilantro Rice (Recipe under Rice)
Makes 4 servings.
Cilantro Lime Rice
1 cup uncooked long grain rice
2 cups water
3/4 tsp. salt
2 T. fresh lime juice
3/4 cup cilantro, stems removed, chopped
Mix water, rice and salt in a medium sauce pan. Bring to a boil.
Cover and turn down to low and simmer for 18 minutes.
After 18 minutes, remove from heat and keep it covered for 5 minutes.
Remove lid and fluff rice.
Stir in cilantro and lime. The heat of the rice will wilt the cilantro.
If you have any rice left over – make Fried Rice with it. Delicious!!!!
I scrambled an egg – removed it from the pan. Then I added a little Sesame oil and fried the carrots, green onions and mushrooms. I then added the rice and egg with a little soy sauce. Tastes great and also very colorful.
Lazy Man Chicken Cordon Bleu
This is a very simple, quick meal to throw together. The seasoned corn flakes and the ham give this chicken a very nice flavor.
Preheat oven to 400 degrees.
4 skinless, boneless chicken breasts
Cut a pocket in each chicken breast.
4 slices of ham (about 1/2 oz. each) – I used 2 slices of Oscar Meyer DeliSelect Smoked Ham
Tuck ham into chicken.
1 cup corn flake crumbs
1 tsp. garlic granules
1 tsp. onion powder
Mix seasonings with corn flake crumbs.
4 T. milk
Dip chicken in milk and then in crumbs. Sprinkle any leftover crumbs on top.
Line baking pan with foil and then spray with cooking spray. (This makes for an easy clean up.)
Place chicken in prepared pan.
Bake 35 – 40 minutes, depending on the plumpness of the chicken breast.
4 slices swiss or jack cheese
Top each breast with a slice of cheese and return to the oven for a minute or two until cheese is melted.
FULL RECIPE WITHOUT PICTURES —
LAZY MAN CHICKEN CORDON BLEU
4 skinless, boneless chicken breasts
4 slices of ham (about 1/2 oz. each) – I used 2 slices of Oscar Meyer DeliSelect Smoked Ham
1 cup corn flake crumbs
1 tsp. garlic granules
1 tsp. onion powder
4 T. milk
4 slices swiss or jack cheese
Preheat oven to 400 degrees.
Cut a pocket in each chicken breast.
Tuck ham into chicken.
Mix seasonings with corn flake crumbs. Sprinkle any leftover crumbs on top.
Dip chicken in milk and then in crumbs.
Line baking pan with foil and then spray with cooking spray.
Place chicken in prepared pan.
Bake 35 – 40 minutes, depending on the plumpness of the chicken breast.
Top each breast with a slice of cheese and return to the oven for a minute or two until cheese is melted.
Crab-Stuffed Salmon
This is an amazing Salmon recipe – very elegant! This is a meal that would cost you a pretty penny at a seafood restaurant but can be prepared at home for much much less. An extra bonus – it only takes minutes to prepare and only 20 minutes to cook. Try it once and I know you will be hooked!! Served with a side salad makes for a very healthy meal.
(Ingredients in pictures shown have been cut down to 2 servings)
Preheat oven to 350 degrees.
Spray a shallow baking pan with cooking spray.
1/2 pound imitation crab meat, flaked
1/2 cup Italian breadcrumbs
1/2 tsp. onion powder
1/4 tsp. garlic granules
1 tsp. fresh parsley, chopped
1/4 cup Brummel and Brown butter, melted
In a medium bowl, combine all ingredients, except salmon.
6 (6 oz.) salmon fillets
Cut a slit lengthwise 3/4 of the way through each salmon fillet.
Evenly divide stuffing into each slit.
(I stuck toothpicks into the open edge in hopes of holding it together. I didn’t want the top to buckle up. Not sure if this was necessary or not!)
Sprinkle tops of fillets with seasoned salt, garlic granules and pepper.
Bake 20 minutes, or until fish flakes easily. Be careful not to over cook as this will dry out the fish.
Serve with fresh lime or lemon.
Recipe Source: Mr. Food (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
CRAB-STUFFED SALMON
1/2 pound imitation crab meat, flaked
1/2 cup Italian breadcrumbs
1/2 tsp. onion powder
1/4 tsp. garlic granules
1 tsp. fresh parsley, chopped
1/4 cup Brummel and Brown butter, melted
6 (6 oz.) salmon fillets
Preheat oven to 350 degrees.
Spray a shallow baking pan with cooking spray.
In a medium bowl, combine all ingredients, except salmon.
Cut a slit lengthwise 3/4 of the way through each salmon fillet.
Evenly divide stuffing into each slit.
(I stuck toothpicks into the open edge in hopes of holding it together. I didn’t want the top to buckle up. Not sure if this was necessary or not!)
Sprinkle tops of fillets with seasoned salt, garlic granules and pepper.
Bake 20 minutes, or until fish flakes easily. Be careful not to over cook as this will dry out the fish.
Serve with fresh lime or lemon.
Recipe Source: Mr. Food (found on Pinterest)
