She Loves Wine's Incredible Pulled Pork

CROCKPOT  best to do overnight on a weekend

4 - 5# pork Butt (Aldi)

Lee & Perrins Worcestershire  Sauce

Garlic Powder
Fresh Cracked Pepper
Lawrys Seasoned Salt

Remove wrapping from pork butt, it will wrapped in twine, leave twine on.

Rinse under cold water and place fat side up in crockpot.

Douse top of roast with Worcestershire sauce.

Sprinkle generous amount of garlic POWDER on top of roast, followed by black pepper and 2 tsp of seasoned salt. 

Cover and cook on low 10 - 12 hours. Do NOT add liquid, it will make plenty.

Remove twine from roast and discard. Remove fat.

Return roast to CROCKPOT and shredd with two forks.

Adjust seasonings.I usually add more garlic powder and pepper. I usually add more garlic powder and pepper. Salt can be added at the table, if needed.

Let shredded pork cook another hour to absorb seasonings. If it's not super tender, let it cook until it is. Allow pork to cool in its own juice. Refrigerate. Skim fat off.

Use or package in freezer bags for future meals.

If adding BBQ sauce to your pork, make sure to include some of the natural juices to keep it moist. If making a sandwich as is, make sure to use a slotted spoon or your bun will be soggy!

Tip- if you like coleslaw on your pulled pork sandwich, pick some up at KFC.

Savory Seasoned Saltines

Every time I take these to something people want the recipe. 

SEASONED SAVORY CRACKERS

Big 2 quart ziplock bag

I box unsalted saltines

I packet salad dressing - ranch or Italian (or 2 heaping TBSP Onion Chive Dip Mix from Amish Market)

I  1/4 c Canola oil

1 tsp garlic powder

2 - 3 Tablespoons crushed red pepper flakes

Empty saltines into big  ziplock bag

Mix dry ingredients with canola oil 

Pour over crackers

Close bag leaving some air

Turn bag to coat crackers 

Turn every 5 minutes for 30 - 60 minutes

Store in bag overnight

Store in air tight container with paper towels on bottom and in between layers to absorb excess oil

Addicting

My Old Fashioned Good Brown Stew

Old-Time Beef Stew

From Better Homes and Gardens Cookbook

Ingredients

• 1 1/2pounds boneless beef stew meat, cut into 1-inch cubes
• 2tablespoons cooking oil
• 4cups water
• 1large onion, sliced
• 2cloves garlic, minced
• 2tablespoons Worcestershire sauce
• 1tablespoon lemon juice
• 1teaspoon sugar
• 1/2teaspoon salt
• 1/2teaspoon paprika
• 1/4teaspoon pepper
• 1bay leaf
• 1/8teaspoon ground allspice
• 6medium carrots, bias-sliced into 3/4-inch chunks
• 1pound small white onions, peeled and halved
• 4medium potatoes, cut into 1-inch chunks
• 1/2cup cold water
• 1/4cup all-purpose flour
• Snipped fresh parsley (optional)

Directions

1. In a large pot cook all the meat at once in hot oil over medium-high heat for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally.
2. Stir in carrots, halved onions, and potatoes. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.
3. In a screw-top jar shake together the 1/2 cup cold water and flour until combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper. Sprinkle each serving with snipped parsley, if desired. Makes 6 servings.

Nutrition Facts (Old-Time Beef Stew)

• Per serving:
 
• 389 kcal cal., 
• 13 g fat 
• (4 g sat. fat, 
• 82 mg chol., 
• 338 mg sodium, 
• 37 g carb., 
• 5 g fiber, 
• 31 g pro.
• Percent Daily Values are based on a 2,000 calorie diet

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