Easy Crock-Pot Pulled Pork

Of all of the recipes I've ever written and posted on this blog, I'm thinking this one has the least ingredients.  Just a handful in fact, and that's because I got some serious help from Trader Joes.  I purchased their BBQ/Coffee rub with the intention of trying it out on steak, but then, when I decided to make pulled pork for my 4th of July cookout, it was put to good use sooner than planned.

See, I've made pulled pork in the crock-pot before.  I've tried a couple different recipes.  One where I've made my own rub (meh).  Another time, I simply seasoned the pork with salt and pepper and threw it in the crock-pot with 1 liter of coke (tried and true southern method I found on the net).  Both times, the pork came out fork tender, but I must say that when I made it this way, using the TJ's rub, it was tender and flavorful.

I believe that the flavor not only came from the rub but the onions and garlic I decided to add as well as the fact that I seared the meat first before adding it into the crock-pot.  Also, I didn't use as much liquid as I did when I used coke, because I remembered how much liquid the pork produces on its own.  These subtle choices resulted in excellent pulled pork that got rave reviews at my cookout!  And whenever I get raves, I always feel compelled to share the recipe.  This one is definitely full proof and definitely "semi-homemade."  Like I said, I added fresh onions and garlic to a store bought rub AND I also bought the barbeque sauce (Sweet Baby Ray's for the win!).  So literally anyone can make this.  It's cheap and easy! It would be perfect for your next cookout.  Feed a crowd on a dime!

Ingredients: (feeds 6-8)

5 lb bone-in pork shoulder or pork butt

1 extra large white onion or 2 medium onions

4 cloves garlic

½ cup Trader Joes BBQ Rub, or your favorite (McCormick Packets are great, purchase 2)

1 ½ cups chicken stock or broth, divided

¾ cup vegetable or canola oil

2 cups store bought barbecue sauce, plus more for serving

Directions:

Preheat cock-pot to low.  Slice the onion and arrange on the bottom of the crock-pot.  Roughly chop the garlic cloves and sprinkle over the onion.   Pour one cup of the chicken stock over the onions and garlic.

Next prepare the pork by placing it on a large plate or cutting board and trim off any access fat.  Rub half the spice rub into one side of meat, flip and rub the other half of the spices into the other half of the meat.  Be sure to cover every inch with the spice and press onto the sides as well.

Allow the rub to set while preheating a dutch oven or large cast iron skillet to  high.  Add in the oil and then gently add in the pork.  Sear for a few minutes or until a golden crust has formed.  Then rotate until browned on all sides.

Once completely seared, quickly transfer meat to the crock pot, placing the meat on top of the onions.  Then, use the remaining ½ cup of stock to deglaze the pan, scraping up all of the bits from the bottom.  Pour the stock into the crock pot, cover and cook on low overnight or for 8-9 hours.

Once cooked, transfer meat to a bowl or deep container.  Pour everything from the crock pot into a strainer to separate the juices from the onions.  Discard the juices, add the onions back to the pork and using two forks, shred the meat.  Mix in the two cups of BBQ sauce and serve with buns, coleslaw and additional sauce.  Enjoy!  

Meat removed from crock-pot.

Strained juices.

Used 2 forks to shred the meat. Though I barely had to. So tender!

April's Lasagna

This recipe is called "April's Lasagna" but let me start by saying that it isn't exactly MY recipe.  A while back (and I mean a couple of years ago) my Mom called me and told me she made the best lasagna EVER and I had to try it.  Turns out it was The Barefoot Contessa's Lasagna with Turkey Sausage.  I can never get enough of Ina Garten so one Sunday I made the lasgana, and Mom was not lying.  It's an amazing dish!

However, it contained ALOT of cheese.  And don't get me wrong, I love cheese.  AND I'd never seen a lasagna recipe that called for goat cheese and this just seemed genius.  But it also seemed immoral!  I mean I do have a figure to watch and including 4 types of cheese in any dish can be so fattening, not to mention expensive.  So when I went to make it again, I modified it by cutting out most of the cheese and here we are!

I make this lasagna all the time and recently when I made it and posted the pictures on Instagram, alot of my followers asked me for the recipe.  And though Ina is the true author, I decided to go ahead and write my version because 1. I think it's better (sorry Ina) and 2. it is different from hers in a few ways.  There's the cheese thing, also the meat thing (I use HOT Italian sausage instead of sweet-way better!) and then there's the noodle thing. I'm not sure when the "no boil" lasgana noodles were invented but to me, they are the best foodie creation since sliced bread! So I included them in this recipe because no one should ever boil a lasagna noodle again.

So here's MY recipe! A while back I wrote a great Vegetable Lasagna recipe that you should check out, but if you're looking for the traditional, comforting lasagna with meat sauce, this is it!  Enjoy!

Ingredients:
1 tablespoon extra virgin olive oil
1 medium yellow or white onion, diced
1 clove garlic, minced
1 lb. Hot Italian Sausage or Hot Italian Turkey Sausage
1 28oz can Crushed Tomatoes
1 6oz can Tomato Paste
6-8 Basil Leaves, chopped
1/4 cup Parsley Leaves, chopped, divided

2 teaspoons Italian Seasoning (dried)
Salt & Pepper to taste
1 15oz container ricotta cheese
1 large egg
1 cup shredded Parmesan cheese
1 bag shredded mozzerella cheese
1 box "no boil" lasagna noodles (easily found in the pasta isle)

Directions:

Preheat oven to 375 degrees.

In a pot or large sauce pan, heat olive oil over medium high heat, add in diced onion and sautee until soft, about 5 minutes.  Next add in the minced garlic and sauté for another 30 seconds.  Then, one at a time, remove the casings from each sausage and add the meat to the pan.  Use the edge of your spatula to break up the sausage, and cook until no longer pink, about 7-8 minutes.

Once the meat is done, add in the can of crushed tomatoes, followed by the can of tomato paste. Season with the dried herbs and salt and pepper to taste, then bring to a boil.  Reduce heat and simmer for 10 minutes, and then stir in the chopped basil and half of the chopped parsley.  Remove the sauce from the heat.

In a small bowl, lightly beat the egg.  Then add in the ricotta cheese, the rest of the chopped parsley (I reserve just a little parsley to sprinkle on top), 1/4 cup of parmesan cheese, and salt and pepper to taste.  Stir everything to combine and set aside.

To build the lasagna, ladle a little bit of the sauce into your glass baking dish, spreading it evenly over the bottom. Then, cover the sauce with the no-boil lasagna noodles, breaking them as needed to fit.  Cover the noodles with 1/3 of the remaining meat sauce, 1/3 the ricotta and then sprinkle a little mozzarella and Parmesan on top (it's ok if the meat sauce is peeking through in the first 2 layers, you're reserving the largest amount of shredded cheese for the top). 

Repeat the layers, noodles, sauce, ricotta cheese, and shredded cheese two more times, except the final layer of cheese, needs to completely cover the meat sauce (see picture). 

Garnish with the last little bit of parsley. Then, cover lasagna with foil and bake for 30 minutes, remove foil and bake uncovered for 15 minutes more. 

Allow lasagna to stand for at least 10 minutes before serving. This lasagna freezes well and is even better the next day so feel free to make in advance.