This is by far my favorite slow cooker recipe ever. In my pork chop post I talked about my love of all things pork, so obviously I’m going to love pulled pork. Pork + bbq sauce = best thing ever.

This isn’t even a recipe, just a method I guess. You can use whatever size pork loin you want. I usually aim for 3 pounds but you could do less for a family that eats less than we do or more to feed a crowd.

I posted the bun recipe I used here if you’d like to try your hand at those. They’re made in the bread maker so super simple!

Slow Cooking Thursday – Pulled Pork

Ingredients

pork loin
can of soda (rootbeer, Coke, and Cherry Coke all work great!)
bottle of BBQ sauce

Instructions

  1. Put pork loin in slow cooker and pour soda over top. Cook on low for 6 to 8 hours. Remove pork loin and dispose of juices, keeping 1 cup. Shred pork, put back in slow cooker, and begin adding BBQ sauce until you reach your desired amount. Add reserved juices if you need to.
http://fakeginger.com/slow-cooking-thursday-pulled-pork/

Visit Diary of a Stay at Home Mom for more slow cooking recipes!

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Pork is the one meat that I could eat everyday and never get sick of it. Unfortunately for me, pork is EXPENSIVE around here. I’m consider myself lucky if I can find a pork loin for under $4 a pound. Last week I was lucky enough to find both bone-in and boneless pork chops on crazy sale so I stocked up. Expect lots of pork recipes soon.

I pulled this recipe out of Gourmet just a few nights ago and I’m not even sure why it stood out to me. It’s just a pan fried pork chop and parmesan green beans but together… together they are amazing. I cooked some brown rice to go with everything and the green bean sauce was even good on it.

Pork Cutlets with Smothered Parmesan Green Beans

from Gourmet

Ingredients

2 tablespoons butter
3 tablespoons extra-virgin olive oil, divided
3 to 4 large shallots, thinly sliced lengthwise
2 garlic cloves, smashed
2/3 cup dry white wine
2/3 cup heavy cream
1/2 cup plus 1 tablespoon water, divided
2 teaspoon finely chopped sage
2 (12 ounce) packages frozen frenched green beans (do not thaw)
4 boneless pork cutlets or chops
1/2 cup grated parmesan

Instructions

  1. Heat butter and 1 tablespoon oil in a 12 inch heavy skillet over medium heat until foam subsides. Cook shallots and garlic with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occassionally until golden, about 5 minutes. Add wine and boil until reduced by half. Add cream, 1/2 cup water, sage, 1/4 teaspoon salt, and 1/8 teaspoon pepper and bring just to a boil. Add green beans and simmer tightly covered stirring occassionally until beans are tender and liquid is slightly thickened, 20 to 25 minutes. Transfer to bowl and keep warm.
  2. Clean skillet, then heat remanining 2 tablespoons oil in skillet over medium-high heat until it shimmers. Pat pork dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper, then cook, turning once, until lightly browned and just cooked through, about 4 minutes total. Transfer pork to a plate.
  3. Pour off oil in skillet. Return skillet to medium-high heat and add remaining tablespoon water, stirring and scraping up brown bits. Stir in bean mixture and meat juices from plate and heat over medium heat. Stir in parmesan.
  4. Serve pork over green beans.
http://fakeginger.com/pork-cutlets-with-smothered-parmesan-green-beans/
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Have I ever told you guys how much I love my bread machine?

I freakin’ love it. And now that my stand mixer is broken (why yes, husband, I am going to mention it every other post until you buy me a new one) I really, really, really love it.

For this recipe, I took a regular bun recipe that called for 10 minutes of kneading (or stand mixing…), an hour of rising here, some slapping down, more rising, etc. and turned it into a super simple bread machine recipe.

These are very good. They’re a little denser than grocery store buns but I liked them better. The tops and bottoms also started to get crunchy after a few minutes but I threw them all in a Ziploc bag and it softened everything right up. So keep that in mind if you want soft buns.

Bread Machine Hamburger Buns

Ingredients

1 cup milk, warmed slightly
1 cup water, room temperature
2 tablespoons butter, melted and cooled
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour
2 1/4 teaspoons yeast
1 egg yolk
1 tablespoon water

Instructions

  1. Add first 7 ingredients to bread machine according to manufacturer's instructions. Set to dough setting and press start. Add flour or water as needed.
  2. Once dough cycle is over, remove dough with floured hands. Divide into 12 even portions and shape into balls by pinching the bottoms together. Allow rolls to double, approximately 30 minutes.
  3. Preheat oven t0 400.
  4. Combine egg yolk and water. Brush over top of each roll. Bake rolls for 15 – 20 minutes or until golden brown.
http://fakeginger.com/bread-machine-hamburger-buns/


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Whenever I host a party or receive an invite to a party, someone always requests these wings. They’re sticky and salty and sweet and… amazing.

The original recipe, which came from canarygirl.com, calls for them to be oven baked and that’s the method I usually use but I’ve been itching to try them in the slow cooker to see just how tender they would be. And oh my gosh, they were falling of the bone!

Seriously, make these at your next party. Or for a random dinner. Or a midnight snack. I don’t care, just make them!

Slow Cooking Thursday – Sticky Chinese Chicken Wings

Ingredients

3 lbs chicken wings
3/4 cup soy sauce
3/4 cup brown sugar
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder

Instructions

  1. Mix soy sauce, brown sugar, ginger, and garlic powder together. Toss wings in the mixture and allow to marinate overnight. In the morning, put wings and marinade in slow cooker and cook on low for 6 to 8 hours. Remove wings from slow cooker and transfer marinade (now sauce!) to a small saucepan. Allow to simmer until thickened. Pour over wings and enjoy!
http://fakeginger.com/slow-cooking-thursday-sticky-chinese-chicken-wings/
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I mentioned a few posts ago that I love making breakfast foods. I mean, really love. I also mentioned that I’m not a big fan of eating it but sticky buns are the exception. I adore them. I could eat a sticky bun for every meal and never get sick of them. You know what else I love? Figs. So can you guess how excited I was when I saw that Cooking Light had a recipe for Fig and Walnut Sticky Buns?

This was such a simple recipe. Honestly. The last sticky bun recipe I used involved brioche dough which was a giant pain in the butt to both me and my stand mixer but this dough I actually made in the bread machine. Gasp!

Since this was a Cooking Light recipe, they were nearly as amazing as others I’ve made but they did the job. They weren’t as saucy (?) as other recipes but I guess next time I could just double the sauce and cancel out the whole light thing. And the figs? Perfection.

Fig and Walnut Sticky Buns

from Cooking Light

Ingredients

2 tablespoons granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
2/3 cup warm water (100F to 110F)
5 tablespoons butter, melted and divided
7.9 ounces all-purpose flour (about 1 3/4 cups), divided
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Cooking spray
3/4 cup packed brown sugar, divided
2 tablespoons dark corn syrup
2 tablespoons 1% low-fat milk
1/2 cup finely chopped dried Black Mission figs
1/4 cup finely chopped walnuts
1 1/2 teaspoons ground cinnamon

Instructions

  1. Dissolve granulated sugar and yeast in 2/3 cup warm water in a small bowl; let mixture stand 5 minutes. Stir in 3 tablespoons melted butter.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, salt, and nutmeg in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size.
  3. Combine 1/2 cup brown sugar, syrup, and milk in a small saucepan; bring mixture to a boil. Remove pan from heat; stir in figs. Sprinkle walnuts evenly into a 13 x 9Ã-inch baking pan coated with cooking spray; spoon fig mixture evenly over nuts in bottom of pan.
  4. Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; set aside.
  5. Preheat oven to 375F.
  6. Punch dough down; let rest 5 minutes. Roll dough into a 12 x 10-inch rectangle on a lightly floured surface. Brush remaining 2 tablespoons butter over dough, leaving a 1-inch border. Sprinkle dough with cinnamon mixture. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 12 (1-inch-wide) slices. Place slices, cut side up, into pan. (Slices do not fill pan but will once dough rises.) Cover pan with a damp towel; let rise in a warm place (85F), free from drafts, 15 minutes or until doubled in size.
  7. Bake at 375F for 15 minutes or until buns are lightly browned. Cool buns in pan on a wire rack for 5 minutes. Place a serving platter upside down on top of pan; invert buns onto platter. Serve warm.
http://fakeginger.com/fig-and-walnut-sticky-buns/

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