Dr. Pepper Slow Cooker Pulled Pork

Image Courtesy of the National Pork Board, Des Moines, Iowa.

It’s the perfect way to serve a crowd. It’s easy, tender, delicious and everyone always loves it!

Ingredients:

  • 1 pork butt/pork shoulder roast 4-5lbs
  • salt pepper & garlic powder
  • 1 onion sliced optional
  • 1 can Dr. Pepper
  • 3/4 cup barbecue sauce or to taste
  • Rolls & coleslaw for serving

Directions:

Place the onion in the bottom of the slow cooker.
Rub the outside of the roast with salt, pepper and garlic powder.
As an option, try lining the bottom of the slow cooker w/ bacon.
Pour the Dr. Pepper over the pork and cook on high 4-5 hours or on low 7-8 hours.
The meat will be very tender.
Using 2 forks, shred the pork and place back in the juices.
Add barbecue sauce to taste.
Allow to cook an additional 30-60 minutes if desired.
Serve on crusty rolls with coleslaw.

Side Pork

Ingredients:

  • 1-2 lbs. side pork
  • ½ cup flour
  • 3 Tbsp Lawry’s Seasoned Salt
  • 1-2 pinches of garlic powder

Directions:

Preheat oven to 400 degrees.
On cookie sheet, lay down tinfoil and spray w/ Pam.
In bag, combine all ingredients except side pork.
Then add one strip of side pork at a time, coating evenly.
Lay on tinfoil. Do this until all are coated.
After about 15 minutes of baking, turn over each strip with a tong.
Bake 15 more minutes or to desired crispiness and serve.

Country Sausage (Breakfast)

Fresh Sausage Recipe for Ground Pork

Ingredients:

  • 7 lbs lean meat
  • 1 1/2 lbs. lean pork butt
  • 1 1/2 lbs. pork fat, or 10 lbs. of Ground Pork Butt
  • 4 tablespoons salt
  • 1 3/4 teaspoons white pepper
  • 3 1/2 teaspoons sage, ground
  • 2 1/2 teaspoons thyme, ground
  • 2 1/2 teaspoons nutmeg
  • 2 1/2 teaspoons ground ginger
  • 1/2 teaspoons crushed red chili peppers ground
  • 1/2 cup cold water
  • 1/4 cup flavor binder 86, or 1/2 cup non-fat-dry milk

Directions:

Combine ground pork with ingredients; mix/knead well.
Taste test by frying a small quarter-size patty to see if you approve of the flavor as is.  Make changes if needed. Shape sausage mixture into patties or use bulk style.
Cook, fry, bake or broil just as you would any fresh pork sausage.
For Hot Country Sausage follow the above recipe, use 1 1/2 tablespoons crushed red chili peppers ground, more if you like it hotter.
Taste test.
Smoking: add 2 teaspoons curing salt to the ground pork/seasoning mixture before stuffing into casings (prepared 33-36MM hog casings).
Stuffing: Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process.
Form sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction.