Instant Pot BBQ Pork

Have you jumped on the pressure cooker bandwagon yet?  We have really loved using ours and saving time in the kitchen.  This bbq pulled pork was some of the best meat we have made in our pressure cooker!  If you are still on team slow cooker, don't fear, we have adaptations for you too!

We've cooked several different cuts of pork and found that pork shoulder works best here because it shreds so easily.  Start this recipe by searing your roast on all sides and seasoning it with salt and pepper.  Place your meat, along with some bbq sauce and a little cooking liquid into either a pressure cooker or slow cooker and follow the instructions for cooking time. Prepare your favorite Rhodes rolls for serving by baking or warming and slicing them open.  We also sometimes like to split and butter them and toast them under the broiler for a few minutes before piling the pork on.    

This recipe is a simple one with just a few ingredients.  It takes just a few minutes of hands-on work to prepare, but it tastes like you slaved all day making it!  Give it a try and let us know what you think! 

BBQ Pulled Pork Sandwiches - Pressure or Slow Cooker

Printable Version

Ingredients:

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1 – 2 tablespoons vegetable oil
4 lbs. boneless pork shoulder, cut in two pieces - this particular cut works best here!
2 cups barbecue sauce, divided
1/2 cup water

Salt and pepper, to taste

12 Rhodes Warm-N-Serve Wheat Rolls

Directions:

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Start by searing your pork. In pressure cooker, or skillet on stovetop, heat vegetable oil.  Season meat on all sides with salt and pepper. When oil is hot, brown pork on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter when browned.

Add 1 cup barbecue sauce and 1/2 cup water to the cooking pot (pressure cooker or slow cooker). Stir to combine. Add browned pork and any accumulated juices to the pot also.

For slow cooker, cook on low for 6-8 hours.  

For pressure cooker, cook on high pressure for 75 minutes, and allow pressure to release naturally (about 20 minutes).  When valve drops carefully remove lid. Carefully remove the meat from the pressure cooker and shred with two forks, discard excess fat as you shred.

Strain cooking liquid, reserving 1/2 cup.

Place shredded pork in the cooking pot with remaining 1 cup barbecue sauce and reserved 1/2 cup cooking liquid. Stir to combine.  If using pressure cooker, bring to a simmer, stirring frequently. If using slow cooker, add reserved cooking liquid only if needed.  Turn slow cooker to high and heat for 20-30 minutes.

Serve on toasted Rhodes Wheat Warm N Serve rolls with additional barbecue sauce if desired.  

Recipe Source:

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Adapted from Pressure Cooking Today

Aloha Chicken Salad

It's still technically spring, but it feels like summertime.  During the summer, I love finding meals I can make without turning on the oven. We have A/C so I still do use the oven when I want/need to, but I love an easy meal I can whip up without heating up the house. Is anyone else with me on that?  

This chicken salad is just that.  I even made the soft wrap bread and guess what, no oven for that either (recipe for the soft wrap bread here).  Double win!  You can also serve this just plain, in a pita pocket or on a buttery croissant roll.

My mother-in-law made a recipe book for me (I've mentioned before) before my husband and I got married with lots of favorite recipes from their family. I've come to love so many of them and 8 years later, still haven't tried them all.  This recipe was one from here book, it was one that my sister-in-law shared with the family.  It's super yummy and there is no wonder why it keeps getting shared.  

I hope you'll have time to enjoy it this summer! 

-Lu

Aloha Chicken Salad

Printable Version {Click Here}

Ingredients:

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For the Salad:

¼ cup canola oil

3 tablespoons lemon juice

1 tablespoon soy sauce

1 clove garlic or ¼ teaspoon granulated garlic

¼ teaspoon salt

¼ teaspoon black pepper

2 chicken breasts

4 cups fresh pineapple, diced

¾ cup celery, chopped

½ cup shredded coconut (sweetened or unsweetened)

¾ cup pecans, toasted

2 green onions, chopped (white and green parts)

1 small can mandarin oranges, drained (juice reserved)

Dressing:

½ cup mayonnaise

1 teaspoon chicken base or 1 chicken bullion cube

¼ teaspoon nutmeg

2 tablespoons mandarin orange juice

Directions:

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Combine oil, lemon juice, soy sauce, garlic, salt and pepper in a bag or shallow container, add chicken and turn to coat - let marinate for 4-12 hours.  Grill on BBQ until chicken is cooked through.  Dice the chicken and add it to a large mixing bowl. If you prefer not to grill the chicken, just shred 3 cups of chicken.

Add chopped pineapple, celery, coconut, green onion (reserving the oranges to toss last) to the mixing bowl with the chicken.

In a separate small bowl, combine the mayo, chicken base/bouillon (stir til smooth - no lumps), add in nutmeg and orange juice.  Pour dressing over the salad and toss to coat.  Then gently fold in the mandarin oranges, they are more delicate so you add them last so they don't break up too much.

Serve as is or in soft wrap bread or pita bread.

Enjoy!

Notes:

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If you don't want to use grilled chicken you can sub in shredded chicken.  If you use shredded chicken you can skip the first 6 ingredients which are part of the marinade.

Also, I like my salads not overly dressed, so if you love dressing you might want to double or 1 ½ the dressing recipe.

Recipe Source:

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Originally posted on Dessert Now, Dinner Later. This recipe was adapted from a recipe given to me by my sister-in-law, Jayna M., who got it from a friend.

Bacon Wrapped Lil' Smokies

These little beauties have been seen all over the internet, but I had never seen or heard of them til about a month ago. I went to a bridal shower and they were served buffet style alongside a pleothora of other morsels of goodness. But of all the goodies, these were my favorite! I think I ate at least 8....not so dainty for a bridal shower, I know! But I couldn't help myself!  

Anyhow a week or so ago I asked on our Facebook page if anyone had any specific recipes or kinds of recipes they wanted us to share for planning a Thanksgiving menu. I had a request for appetizers.  Although we don't usually have too many appetizers at our Thanksgiving meal (I'm always saving room for LOTS of pie), I thought these lil' smokies would do the trick for pleasing man, woman, and child! 

These are so simple to make. 3 ingredients, toothpicks and an oven and your set (well I guess a baking sheet would be helpful too!).  The savory little sausage is wrapped in some love (aka bacon) and sprinkled with a little brown sugar. The sugar, flavor of the bacon and sausages is out of this world. I also saw while looking online that some people even glaze with some brown sugar and maple syrup! Sounds divine! I don't think you can mess these up. Just make sure the bacon is cooked through and you'll be drooling from your over satisfied saliva glands not knowing what to do with such goodness! 

These babies would also be fitting at Christmas time, tail gate parties, BBQ's and more! Hey I even had them at a Bridal shower, so they aren't just man lovin' food!  

Enjoy!

Bacon Wrapped Lil' Smokies
Printable Version
Ingredients:
1 pound bacon, cut into thirds or fourths (in about 2 ½ inch lengths)
1 package of Lit’l Smokies (I buy Hillshire Farms brand)
½ cup brown sugar
Round wooden toothpicks

Directions:
Preheat oven to 325 degrees and line a baking sheet with aluminum foil.

Cut bacon into about 2 ½ inch strips. Just enough to barely overlap the bacon as it’s wrapped around one wiener.  Wrap each wiener with a strip of bacon and insert a wooden toothpick through the wiener and bacon to hold the bacon in place. Place wrapped wiener on a baking sheet, leaving ½ inch between each wiener. When all of the wieners are wrapped, place a pinch of brown sugar on top of each of them (about ¼-½  teaspoon per each). 

Bake at 325 degrees until brown sugar is dissolved and bacon is cooked through, about 40 minutes.

Serve warm.  To keep warm for serving consider placing them in a crock-pot on low or warm. 

Note:
I’ve also cooked them at 375 for 15 minutes and then turned the oven to 350 for an extra 5 minute and they’ve turned out well this way....speeds up the time, you just want to make sure the bacon is cooked through. The inside of the bacon touching the wiener may not be done as soon as the outer side of the bacon is.

 Recipe Source: Inspired for said Bridal shower above