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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Slow Cooker Pulled Pork

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Sometimes when I’m looking around my kitchen deciding what to have for dinner, I’ll open a cabinet and staring back at me is my Crock-pot. It’s as if it’s screaming, “pick me”. I was looking in my pantry and refrigerator and saw a few items like apricot preserves, blood orange juice, and chicken broth. Set it and forget it, I’m talking about my Slow Cooker Pulled Pork.

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Chicken Broth

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Prep Time:
Cook Time: 6 hours on high
Total Time:
Yields:
Equipment: 7-quart Crock-pot, 2 large mixing bowls, 1 pair of tongs

Ingredients:
3-pound boneless pork butt (pork shoulder)
1/2 cup of dark brown sugar
1 tablespoon of cayenne pepper
3 tablespoons of chili powder
3 tablespoons of smoked paprika
3 tablespoons of garlic powder
3 tablespoons of onion powder
3 tablespoon of ground cumin
3 tablespoons of mustard powder
3 tablespoons of Kosher salt
1 1/2 tablespoons of freshly ground black pepper
1 cup of Blood orange juice
1/2 cup of chicken broth, unsalted
1 18-ounce bottle of Sweet Baby Ray’s Barbecue sauce, Sweet and Spicy
1/2 cup of apricot preserves

Directions:
Start by adding all the spices, brown sugar, Kosher salt, and fresh ground black pepper to a large mixing bowl, whisk to combine. Place the pork butt (pork shoulder) into the spice bowl and massage the spices all over the pork. Really get into the crevasses so the spices work their way all through the meat.

Add the onions to the Crock-pot and, in the bottom, so the pork would have something to rest on. Add the blood orange juice and chicken broth. Put the lid on and set the Crock-pot to cook (on high) for 4 hours.

After 4 hours of cooking, using a pair of tongs, turn the pork butt over, continue to for another 2 hours.

At this point, remove the pork, transferring it to a cutting board. The pork is so tender it just falls apart. Using two forks shred the meat into smaller pieces.

If you don’t want to make your own barbecue sauce it’s no big deal, there are so many great ones out there. In a large mixing bowl, add 1/2 a cup of apricot preserves, stir to combine. Add the sauce into the Crock-pot, toss through to combine so the pork is thoroughly coated.

Serve my Slow Cooker Pulled Pork on toasted buns. Top with my quick Fast Homemade Garlic Dill Pickles and Fennel Slaw With Fresh Dill.

Fast Homemade Garlic Dill Pickles

Fennel Slaw With Fresh Dill

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Blood Orange Margarita Chicken Topped With Crispy Fried Shallots

Blood Orange Margarita Chicken

Blood Orange Margarita Chicken Topped With Fried Shallots is one of my favorite recipes. The chicken is so flavorful and easy to do you’ll want to make it all the time. The best thing is, you can marinate the chicken in advance. I like to do it overnight so the next day I can just throw the chicken into the oven when I’m ready.

I’m going to serve this chicken with roasted potatoes and a Mocha Chili Spiced Roasted Asparagus. The recipe for my asparagus is available by clicking the link at the end of this post.

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I’ve posted a link at the end of this post that you might like called, Knowing Your Butcher. I share a few really great tips and tricks.

For this recipe, ask your butcher to remove the bones from the chicken breast, leaving the skin intact.

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Steve grills love to grill chicken thighs but he doesn’t use the skin. I take the skins and render the chicken fat. Basically, it’s similar to saving your bacon drippings. In a large sauté pan on medium-low heat, I melt the chicken skins until all the fat is completely rendered out, around 15 minutes. Transfer the melted chicken fat to a jar, let cool, then refrigerate.

Today I’m going to use this chicken fat to make my roasted potatoes. I think these potatoes will be a great accompaniment to my Blood Orange Margarita Chicken Topped With Fried Shallots.

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Blood-Orange-Margarita-Chicken

 

 

Prep Time: 15 minutes (includes cutting potatoes and slicing shallots)
Inactive Prep Time: overnight
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 2 to 4 servings
Equipment: 2 rimmed baking sheet pans, large zip-lock baggie, 12-inch sautépan, small saucepan

Ingredients:

4 skin-on boneless chicken breasts
1 cup of blood orange juice
5 limes, zested and juiced
2 tablespoon lime zest
1 cup of Tequila, silver
5 cloves whole garlic, peeled and smashed
1 tablespoon chili powder
1 1/2 teaspoons of Fresno chili, seeded and minced
1/2 cup of olive oil
2 tablespoon, Kosher salt, divided
2 teaspoons fresh ground black pepper, divided
8 Red Bliss potatoes, quartered
4 tablespoons of chicken fat, melted
4 large shallots, sliced into 1/8-inch thick rings
2 cups of Canola oil

Directions:
The night before, marinate the chicken. Place 4 skin-on boneless chicken breasts into a large (gallon size) zip lock bag. Add freshly squeezed lime juice, lime zest, silver Tequila, blood orange juice, whole cloves of garlic peeled and smashed, minced Fresno chili, olive oil, chili powder Kosher salt, and fresh ground black pepper, Release all the air from the bag then seal closed. Massage the chicken breasts so they’re all coated in the marinade.

Preheat oven to 425-degrees F.
In a small saucepan on medium-low heat, melt the chicken fat. Once melted remove from the heat and set aside.

Start by quartering the potatoes and adding them into a large mixing bowl with 1 tablespoon of Kosher salt, 1 teaspoon of fresh ground black pepper, and the melted chicken fat. Toss to combine. Spread the potatoes out in one even layer onto a baking sheet. Cook for 25 minutes or until the potatoes are golden brown on the outside and tender on the inside. Turn them once after 12 minutes to ensure they don’t stick. Remove the potatoes from the oven and cover the baking sheet with foil to keep potatoes hot.

Adjust the oven temperature to 350-degrees F.
Using a pair of tongs, transfer the 4 chicken breasts to a baking sheet. Cook for 35 minutes or until the internal temperature of the chicken is 165-degrees F. Remove from the oven and cover with foil to keep warm.

Note: Times may vary slightly so keep a close watch so as not to burn the shallots.

While the chicken is cooking, slice the shallots into thin rings, uniform in thickness. Place them into a saucepan of room temperature Canola oil (or another neutral oil).
Turn the heat up to medium and watch the shallots bubble. Those bubbles are water evaporating off. Once they begin to bubble, about 5 minutes, reduce the heat to medium-low. Fry the shallots for 18 minutes. Then watch more carefully, stirring frequently, until they’re golden brown, 2 to 3 minutes more. When the bubbles subside, that signifies the moister has cooked off and the shallots should be golden brown. Using a *spider, transfer the fried shallots to a plate lined with a paper towel.

Note: Allow the oil to cool. Save it for salads or sautés.

Serve on a large platter family style.

*Spider: (Traditional Chinese kitchen tool) A wide shallow wire-mesh basket with a long handle used for removing hot food from a liquid.

 

Knowing Your Butcher

 

Mocha Chili Spiced Roasted Asparagus- P.S. Flavor- Artisanal Spice Blends

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