Stay with me! I promise I have not gone completely mad! This recipe is delicious!!
- Pork Shoulder (3 lbs)
- 1 cup of rootbeer
- 1 medium yellow onion, thickly sliced, separated
- 2 cloves garlic
- Barbeque sauce of choice
I started out by placing one of those slow cooker bags in my slow cooker. (more on it’s awesomeness later!)
Next I lined the bottom of the slow cooker with half the onion slices. I left all the fat on the pork but coated the outside with salt and pepper. I placed the shoulder on top of the onions. I added the rootbeer. I roughly chopped the garlic cloves and added to the rootbeer. I covered the shoulder with the remaining onions and placed on low heat for 6 hours or until the internal temperature reaches 160°F.
Once cooked, I pulled out the pork and let rest on a cutting board for about 10 minutes. I shredded the pork with two forks, and at this time I removed the fat from the pork and discarded the fat. I did also roughly chop the onions and garlic pieces and mix those in with the pulled pork. No need to waste that great flavor!
I like to keep the pork “naked” as each of our family members has a separate preference of BBQ sauce and it also makes it easier to repurpose this meat for leftover dishes. You can certainly mix the whole batch with your favorite sauce though!
Add to some hamburger buns and you are set! The rootbeer, I found adds a distinct flavor to the pork that is sweet but still has that little kick that makes your taste buds wonder “what’s that flavor?”.
This main dish would be awesome paired with my Apple Cole Slaw! Yum!
*Oh and the slow cooker bags were AWESOME! Clean up consisted of me dumping the liquid in the bag down the drain and throwing the bag away! Love it!
We love fish in our house. Even the boys. It’s great for you and I have found super easy to make. Some people are a bit taken back by fish but I promise you it is so easy!!!
To start with, we did not have a great grocery store selection here in Joplin. Now that the tornado thoroughly screwed things up, we are left with Walmart. So I use frozen. If you have a fresh fish counter PLEASE utilize that! The person behind the counter should be able to tell you when it was caught or if it was previously frozen. I used a bag of (4) individually wrapped 4 oz fillets. I thaw them by filling my sink with about 2 inches of cold water and letting them float in there for a few minutes. It doesn’t take long.
- (4) 4 oz. Salmon Fillets
- Salt & Pepper
- Extra Virgin Olive Oil
Preheat your oven to 375 degrees F. Drizzle a baking dish with Extra Virgin Olive Oil so the fish fillets do not stick. In a small bowl combine 3 tablespoons of Honey with about 2 teaspoons of fresh lemon juice. These measurements are flexible. Just use enough juice to thin the honey so that it’s not a thick blob. You don’t want it runny though, you want it to stick to the fish. Finely grate 1 teaspoon of lemon zest into the bowl also. Only zest the yellow part of the rind, not the white, that part is bitter. Baste each side with the lemon/honey mixture and season with salt & pepper. Flip fillets and repeat on opposite side.
Bake for 8-12 minutes or until the center of the fish is opaque and the fish will flake with a fork. Don’t overbake!
Arrange the fish on a plate and cover with 2 heaping spoonfuls of Peach Salsa, whose recipe can be found HERE!
The honey and lemon in the salsa, along with the sweetness of the peaches compliment the honey/lemon on the salmon!