Crock Pot Pulled Pork BBQ

Hey y'all, sorry I haven't posted in a while, but I have a couple of recipes to share now!  I don't have the best pictures for this one, but it is really easy!

What you will need:

A shoulder butt roast (or rump roast)  This 7+ pounder fed 10 with some left over, so just get the size you need.  It freezes well, so you could do that if it makes a lot.

Some spices (Italian seasoning, light season salt, pepper, cumin, etc...)

A few shakes of Worcestershire sauce or soy sauce, if you have it

1/4 cup water

3/4 bottle of BBQ sauce (I used Sweet Baby Rays - Hickory) But you don't need this until after the meat is cooked.

What you will need to do:

1) Take the meat out of the plastic (gag!  I hate messing with raw meat lol!)

2) Place in large crock pot.  I ended up having to cut off a chunk and squish it in a small opening to get it all to fit.  The lid needs to close completely.  Add your seasonings, Worcestershire sauce/soy sauce, and water here.

3) Cook on high with lid on for 6 hours or on low for 8 hours.  I cooked mine on high for 3 hours and had to leave, so I turned it on low for the next 5 hours and it came out fine.

4) It will cook down A LOT.  When it's completely cooked (6-8 hours), remove from the pot into a large baking dish.  It's best if this can sit in a dish (not crock pot) to cool for about an hour.  The bone should be really easy to pull out with tongs.  This is the nasty part, but fork around and pick out as much fat as you can.  It will probably come off in big chunks.  Keep the meat in pretty big pieces, so that when you mix in the BBQ sauce, it doesn't get too mushy.  Sorry I don't' have a picture of this.

5) Once the fat is removed and you have several large chunks of meat, pour on BBQ sauce and fork around to mix it in.  The meat should be so tender that it kind of just shreds itself as you mix in the sauce.  I used 3/4 small bottle of Sweet Baby Rays and left the remainder out for people to add extra if they wanted.  You can fix this the night before and heat it in the microwave or in the oven (with foil-so it doesn't dry out).

I don't have a great photo of the finished meat, but you can see it in this photo, in the white dish.  Serve with buns and some southern sides!  We made this for our Derby party in Phoenix and it was a hit! :)

Philly Cheesesteak Sandwiches

You will need:

2 Tbs butter (I used EVOO in place of butter)

1lb boneless steak (any cut; I usually buy already thin sliced steak and just cut it into strips or have the butcher cut it for you)

1 medium green pepper, thinly sliced

1 medium yellow onion, thinly sliced (I didn't use onion)

Kosher salt

Freshly ground black pepper

Hot sauce, optional (I liberally used Louisiana hot sauce)

Sliced provolone cheese (I used Sargento slices)

4-6 Hoagie rolls

What you need to do:

1. Slice bell pepper and onion into thin strips.  Slice steak into VERY thin strips.

2. In a large skillet, melt butter/EVOO over medium-high heat.  When melted and bubbly, add steak.  Stir constantly. 

3. When the meat is about half way cooked (2-3 minutes), add onions and bell peppers.  Season with salt, pepper, and hot sauce.  Continue stirring until meat is cooked through and onions and peppers are tender.  Try not to over cook the meat or it will be really tough.  I usually turn down the heat to low-medium for the last 2 minutes, so the peppers are more soft, without overcooking the steak.

4. Spoon the meat filling into sliced rolls and add sliced provolone cheese.  Place open-faced sandwiches onto a baking sheet under the broiler for 1-2 minutes on high, or until the cheese is melted and bread is toasted.

5. Serve immediately.

Sorry, I don't have a final picture with cheese melted and all...we gobbled these up as soon as they were done!  Oh, my inlaws were here so we didn't eat all four ourselves! ha!  This is a great, quick recipe and could be for lunch or dinner.  My two cents...one pound of steak is just barely enough for 4 sandwiches, as you can see, so if you are feeding big men, I would get a little more steak.  But if you're making it for two, it's just the right amount with a little leftover!