It's recipe swap reveal day! The theme this time around was Burgers/Sandwiches and I was given Pulled Pork Sandwiches from Dough See Dough. I know what you're thinking, and you're right, this photo is not a sandwich. We did make this into sandwiches, twice, and I didn't get a photo either time. However, I did capture this quesadilla photo which I made from the leftovers.

The photo wasn't my only issue. I had a moment of panic when I smelled something sweet as I was pouring what I thought was chicken stock into the crockpot. It wasn't chicken stock. It was pineapple juice! Ugh! Note to self, you may want to consider labeling the containers you put in the freezer! Despite my mistake, this recipe turned out well and we enjoyed this for several meals as sandwiches with coleslaw and as quesadillas. There was still more leftover which I froze for a future meal.

Since this utilizes the crockpot, it was a perfect recipe to make during the heat wave that hit New England last week. If you're in for a heat wave this weekend or are hosting a July 4th picnic, you may want to dust off your crockpot and let it do the work while you sit in front of the air conditioning with a drink!

Check out A Taste of Home Cooking for the upcoming Recipe Swap Roundup: Burgers/Sandwiches.

Here is what you'll need:

• 1 large onion, chopped
• 4 lb pork shoulder roast
• 1 cup homemade barbecue sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 cup brown sugar
• 1 Tbsp yellow mustard
• 1 Tbsp Worcestershire sauce
• 1 Tbsp chili powder
• 4 cloves garlic, chopped

Place chopped onion in the bottom of crockpot. Place pork roast on top of onions.

I am in a rut. A dinner rut. As a result my blog is suffering. I'm struggling with the transition from winter to Spring/Summer. It feels like Spring/Summer, however, the produce I am craving isn't here yet. I'm hoping within the next few weeks we'll start to see some fresh local produce in our area. However, I couldn't allow this rut to continue a few more weeks. Fortunately, this week I was able to snap out of it and as a result, today I come bearing gifts. Sorry, I don't mean a giveaway, I mean recipes to share.

This recipe resulted in a mildly flavored pork, which really let the meat flavor shine through. I served the pork as is on challah rolls, but you could opt to add a barbeque sauce if you prefer.

Since this makes a ton of food, you'll want to keep your eye out for ideas to use the leftovers. Or pop the leftovers in the freezer and you'll have an easy weeknight meal on a busy day!

Here is what you'll need:

• 1 large onion, chopped
•  1 (4-6 lb) boneless pork butt or shoulder
• 2 Tbsp brown sugar
• 1 Tbsp smoked paprika
• 2 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¾ cup cider vinegar
• 4 tsp Worcestershire sauce
• ½ tsp crushed red pepper flakes
• ½ teaspoons dry mustard

Place onion in crockpot, then place pork on top.

Mix all other ingredients in a mixing bowl. Pour over roast.

Cook on high 10 hours.

When roast is done it will shred easily with a fork. Shred all the meat and mix well to allow the meat to absorb the juices. Serves 8+.

Source: Adapted from My Baking Addition

I mentioned a few weeks ago that I haven't always been so good about keeping waste to a minimum, and the truth is I still sometimes struggle with it, but more recently I've challenged myself to use the ingredients I have on hand.  I'm pretty proud of the fact that I very rarely throw away food these days!

Remember my Chicken Noodle Soup post? This is one example of where it starts. All the vegetable scraps (ends and peels from the onions and carrots, and root of the celery bunch) go into quart size Ziploc bags in the freezer. When I have about 4 full frozen bags, I get to making stock.

I hope you aren't rolling your eyes thinking I'm a weirdo! This can truly be life changing. I can't remember the last time I bought stock, since I make it now and it's basically free. Think about how often you buy stock. If you follow this method you will never have to buy it again, and you will save yourself and your family from a bunch of sodium and additives.


I don't have a precise recipe, but here is the basic method I use for a 7-quart crockpot:

• Vegetable and Herb Scraps (4 quart size Ziplock bags): carrots, celery, onions, scallions, garlic, leeks, fennel, parsley, thyme
• Other: 2 dried bay leaves, 1 tsp peppercorns 
• For Chicken Stock: chicken carcass
• For Beef Stock: ~2 lbs beef bones (the butcher will give these to you for free)

Place frozen vegetable and herb scraps in crockpot. If making Chicken or Beef Stock, add the bones now too. Add 2 dried bay leaves and 1 tsp black peppercorns. Fill crockpot with water. Cook on low 10 hours.

When crockpot turns off, strain stock through fine mesh colander. Allow to cook for 20-30 minutes.  Divide stock into 1 or 1 1/2 cup portions and freeze.

Makes about ~12-14 cups of stock.

I'm sure by now you've heard of Ree Drummond, The Pioneer Woman.  I don't know much about her story, other than she's married to a cowboy, but she's made quite a name for herself.  Recently she premiered in her new cooking show which I haven't seen yet.  Have you?  What did you think of it?

I've only tried one of her recipes, her Italian Drip Beef.  Both times I adapted it for the crockpot and it's worked out beautifully.

We ate this as sandwiches twice and still had leftovers.  I didn't want the leftovers to go to waste but I wasn't interested in having another sandwich or freezing it this time either (we are terrible about eating meals we've frozen).  I ended up sauteing an onion, added the leftover beef with peppers, and then added a packet of brown gravy with 1 cup of water.  I let it come to a boil, then simmer for a few minutes and served it over white rice. 

Here is what you'll need:

• 3-4 lb beef top round roast 
• 1 can beef broth
• 4 Tbsp Italian seasoning
• 1 teaspoon sea salt
• 8 oz. jar of pepperoncini peppers, including juice
• sandwich rolls
• toppings of your choice (we use cheese and/or arugula)

Place all ingredients in a crockpot and cook on low 10 hours.  

Remove roast and shred meat.  Add meat back to liquid and combine well.


Serve on rolls with your favorite toppings.  Serves 8-12+ depending on the size of your roast and size of your sandwiches. 


Source: The Pioneer Woman

• 1 Tbsp olive oil
• 1/4 cup flour
• 1 lb beef, top round, cubed 
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 8 oz. baby bella mushrooms, sliced 
• 1 medium onion, sliced (I forgot to add this, but I normally do and recommend you do)
• 2 cloves garlic, minced
• 1 1/2 cups beef stock, unsalted
• 1/3 cup sherry
• 8 oz. light sour cream
• Salt and pepper to taste