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Crock Pot Pulled Pork Recipe with Beer

In all the years that I have been making pulled pork I don’t think I have ever used the same recipe twice. Most of the pulled pork recipes that I have made come out decent, like this vinegar based pulled pork recipe while a few others have been duds. Many of the recipes call for large amounts of paprika but to me it just doesn’t taste right in pulled pork. Then I came across this crock pot pulled pork recipe with beer that looked intriguing, and with a few tweaks I made it my own.crock pot pulled pork recipe beer

At first I couldn’t decide if I wanted to try it or not. I am not much of a beer drinker but I do enjoy it in recipes so I figured I would give it a shot.

The results were simply amazing! In fact, this Pulled pork recipe is so good that next time I will probably leave out the barbecue sauce and just serve it on the side.

Below is the exact recipe I used. I normally use pork shoulder but Aldi had boneless pork butt roasts on sale for $1.49 a pound. The one I bought was huge, around 8 pounds but you can use a smaller one and just adjust the ingredients as needed.

The entire recipe cost about $15 to make. It would have been perfect for a pot luck dinner but since it was just the three of us we had enough for four meals total (we had the BBQ for two nights then I froze two more family size portions for future meals).

To be honest, I normally don’t measure when I cook and with this recipe you really crock pot pulled pork barbecue recipe can’t mess this up, so don’t worry too much about adjusting the measurements exactly. You can also substitute a little onion powder for the minced onion, just decrease the amount to about a teaspoon.

One last thing before I get to the recipe, I usually like to sear all sides of the meat before putting in the crock pot because this is supposed to really add a depth of flavor, but with such a big roast I skipped this step and the results were still amazing. It also meant one step and one less dirty pan to wash!

Crock Pot Pulled Pork Recipe with Beer

  • 1 Large pork shoulder or pork butt roast (around 6-8 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon dried minced onion
  • 12 ounce bottle of beer (I used Sam Adams but any beer should do)
  • 28 ounce bottle barbecue sauce (I used Sweet Baby Ray’s)
  • Sandwich rolls or corn bread

Directions:

Place pork roast in large crock pot fat side up and season with salt, pepper, garlic powder and minced onion. Pour beer over and around entire roast.

Cover and cook on high for about 5 hours or low for 7-8 hours or until meat is falling apart.

Remove roast from crock pot and set on large cutting board. Empty liquid from crock pot, reserve liquid.

Remove excess fat from pork and shred meat with two forks. Return to crock pot.

Stir 1/2 to a full bottle of barbecue sauce into the to shredded pork. You can also skim the fat off the reserved liquid and add some to the pork if desired. I added about 1/2 cup of the broth back into the meat and would probably have added more if I didn’t add the barbecue sauce.

Place meat on sandwich rolls or serve as is with a side of corn bread. I served on sandwich rolls along with this delicious corn recipe and macaroni salad

Crock Pot Size

If you plan on making a large roast then you will need at least a 6 quart crock pot. I love my crock pot, which has a locking lid which makes it great for taking to potlucks.

I currently have the manual crock pot shown on the right but if I ever need to replace it I will go with the programmable so that it will give me more options if I am not home, such as automatically switching to warm after so many hours.

The Crock-Pot brand says it will fit a six pound roast but mine was much bigger and fit just fine. although there was very little room on top.

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Serving Tips:

We found the Sweet Baby Ray’s barbecue sauce to be a bit too sweet for our taste so next time I will experiment with another brand. We will also top the meat with the barbecue sauce instead of mixing it into the pork. Either way is great though, we just really enjoyed the taste of the meat as is so you could even skip the barbecue sauce altogether..

If serving at a large gathering then this will go much further if you use small slider rolls. With pot lucks there are usually so many different side dishes to try to fit on a plate that a little of this goes a long way.

Crock Pot Pulled Pork with Root Beer

Some recipes call for using root beer instead of beer. I haven’t tried this method and it sounds like it would be too sweet. However, many swear by it. If you have tried either the beer recipe or the root beer recipe I would love to hear your results.




Chipped Ham Barbecue Recipe

I love pulled pork, but sometimes I want something a little different. And this got me to thinking about a good old fashioned ham BBQ. I hadn’t had it in a long time so I started looking online at some different recipes and found a chipped ham barbecue recipe that I liked. I then tweaked it according to some of the suggestions left by reviewers.

If you are wondering what chipped ham is, it’s just another word for shaved, which theychipped ham barbecue recipe will do for you at your grocery store deli.

Frugal Tip: if you want to make this recipe for a large crowd you can save a lot of money by getting a lean, boneless fully cooked ham from the meat department and getting it shaved at the deli.

I am not sure if all grocery stores do this but many will. Just make sure you go at a time when the store isn’t too busy because it is time consuming to shave an entire ham.

Chipped Ham Barbecue Recipe

      • 1 cup ketchup
      • 3/4 cup water
      • 1 tablespoon yellow mustard
      • 1 teaspoon white vinegar
      • 1 teaspoon Worcestershire sauce
      • 3 tablespoons brown sugar
      • 2 teaspoons dried minced onion (optional, or you can substitute 1 teaspoon onion powder)
      • 1 1/2 pounds shaved (chipped) deli ham
      • Salt and pepper to taste (if ham is salty omit the salt)
      • 8 Hamburger rolls (see tip)
      • Sweet pickle relish (optional)

Directions:
In a saucepan, combine the ketchup, water, mustard, vinegar, Worcestershire sauce, brown sugar, minced onion, salt and pepper. Heat over medium-low heat for about 5 minutes for flavors to blend. Stir in the shaved ham and continue cooking, stirring occasionally until heated through. Serve on hamburger buns and top with sweet pickle relish if desired.

Makes Approximately 8 servings.

Tip: You can serve these on your favorite sandwich buns or smaller rolls for ham barbecue sliders. We like the Kings Hawaiian brand rolls for sliders and found a generic version  at our local Aldi for half the price.

Crock Pot Ham Barbecue Recipe

If you want to double or triple this ham BBQ recipe for a picnic or potluck you can easily do it in your slow cooker. Just place all ingredients for the sauce in your crock pot and heat until warmed. Stir in the ham and continue to heat until warmed through.

Crock pots vary so how long it takes depends on your crock pot as well as how much ham barbecue you make. Since the ham is fully cooked all you need to do is heat it through. I didn’t double the recipe and it took about 20 minutes on high in my crockpot for the sauce to warm and about another 30 minutes for the ham to warm through.

Serving Suggestion:
These go great with Red Wine Vinegar Coleslaw and Deviled Egg Macaroni Salad.

Recipe adapted from Pittsburgh Chipped Ham Barbecue




Swiss Chicken and Stuffing Casserole

I love casseroles. Not only are most casseroles easy to put together, you can also cut down on the meat and still have a delicious, hearty meal. This Swiss Chicken and Stuffing Casserole goes together quickly so you can work on other things while it is baking in the oven like making a simple salad.

You can get away with using just one box of stuffing mix and one can of cream of swiss chicken and stuffing casserolechicken soup but with this recipe I like to double them both to make it more filling.

It all still fits nicely into a 13x9x2 baking dish, and hopefully you will have leftovers because this is one of those dishes that tastes great reheated.

Frugal Tip:
This recipe takes just five ingredients, including the butter for the stuffing, and you should  be able to find generic versions of all ingredients. You can also get away with less Swiss cheese if you have it sliced thin at the deli.

Swiss Chicken and Stuffing Casserole

    • 2 boxes chicken flavored stuffing mix (such as Stove Top) plus ingredients to prepare (butter, water)
    • 3 or 4 boneless skinless chicken breasts (about 1 pound) cut into bite size pieces
    • 2 cans condensed cream of chicken soup
    • 8-10 slices Swiss cheese (about 1/2 pound)

Directions:
Preheat oven to 350 degrees. Spray 13x9x2 baking dish with cooking spray.

Prepare stuffing mix according to package directions. Meanwhile, place chicken pieces in baking dish and spread out evenly (pieces do not need to be touching).

Spread cream of chicken soup evenly over the chicken mixture then lay the slices of Swiss cheese over the soup.

Spoon stuffing over mixture and spread out evenly. Cover with foil and bake for 45 minutes. Uncover and bake another 10-15 minutes or until casserole is bubbly and chicken is cooked through.

Swiss Chicken Casserole Serving Suggestion

This Swiss Cheese Chicken Stuffing Casserole is always a hit in my family. I keep the sides simple, usually green beans and always cranberry sauce. I love serving cranberry sauce whenever I have any type of stuffing. In fact, this meal reminds me of Thanksgiving!




Easy Chicken a la King Recipe

I must confess. Until recently I only made Chicken a la King with canned cream of mushroom soup. But then I discovered that you can make a delicious Chicken a La King recipe from scratch that is so easy that I will never go back to making it the other way again. In fact, we liked this chicken a la king recipe so much that I will probably make at least once a month, if not more.

Chicken a la King is also very economical. You can use leftover chicken, or do what Ieasy chicken a la king recipe did and just poach two large boneless skinless chicken breasts. And because this is so full of other delicious flavors and textures I could have easily stretched my budget even more and used just one large chicken breast for four servings.

You can also use canned chicken but poaching chicken is really easy and very tasty. It is also cheaper than canned chicken.

Just cook the chicken breasts in a small amount of water or broth and add a few herbs and seasonings (optional). Then, just let the chicken cool a few minutes before chopping or shredding.

How to Poach Chicken

To poach chicken, bring water to a boil, add the boneless skinless chicken breasts and then let simmer, uncovered for 5 minutes. Cover, turn off the heat and let sit for another 15-20 minutes or until the chicken is cooked through. When finished, you have delicious, tender chicken for your favorite casseroles, chicken salad or just it eat as is.

Here is a quick video that shows how easy it is to poach chicken.

Back to this Chicken a la King recipe. I had all the ingredients on hand except for the pimientos so I had to buy those, but at just $1.29 for a jar I figured it was worth the splurge. You may be tempted to leave out the pimientos but they add such a unique flavor to the dish that I recommend including them (unless of course, you are not a fan).

Other options are to add diced onion along with the green pepper, or maybe through in some frozen peas and carrots at the end but I like this simple recipe just as it is. We like Chicken a la King over biscuits but it is also good over rice, toast and even mashed potatoes.

Next time I plan to double the batch for planned leftovers, serving it over biscuits the first night and over rice the next day.

This recipe also calls for chicken broth. It’s always economical to make your own chicken broth but canned broth or chicken bouillon is fine as well. One staple that I always keep on hand is Superior Touch Better than Bouillon chicken base. You just add one teaspoon per cup of boiling water and it makes a rich and tasty chicken stock. It costs more than bouillon cubes but is more economical than canned or boxed broth, and in my opinion, tastes just as good if not better. It’s more of a concentrated chicken stock consistency that you refrigerate after opening.

The 8 ounce jar makes 38 cups and it comes in a 16 ounce jar as well. It is available in several flavors such as chicken, ham, beef, vegetable, mushroom, etc. Reduced sodium and organic are also available. It is available on Amazon but you might be able to find it locally.

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Easy Chicken a la King Recipe

  • 1 stick butter
  • 1 small green pepper, chopped
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 cups chicken broth
  • 1 1/2 cups milk
  • 1 can (8 ounces) mushrooms, drained (see tips below)
  • 1 jar (4 ounces) sliced pimientos, drained (you can dice these if desired)
  • 2 cups cooked chicken, chopped or shredded (about two large chicken breasts)
  • Cooked rice, biscuits, toast or mashed potatoes

Directions:
In a large skillet, melt the butter over medium-high heat (don’t let the butter burn). Add the green pepper and saute about 5 minutes, or until crisp-tender. Add the flour, salt and pepper and cook, stirring constantly for about a minute or until bubbly. Remove from heat.

Slowly whisk in the chicken broth and milk. Return to stove and cook over medium heat, stirring constantly until it start to bubble and thicken.

Reduce heat, stir one minute. Add the cooked chicken, mushrooms and pimientos. Serve over rice, biscuits, toast or mashed potatoes.

Goes great with a side of Outback Steakhouse Copycat Green Beans

Tips:  I use a large can of mushrooms because we like a lot of mushrooms but you can use a smaller can if preferred. I buy the canned mushroom stems and pieces because they are cheaper than canned sliced mushrooms. You can also use fresh sliced mushrooms as well but instead of adding at the end, saute along with the peppers until softened.




Cornell Chicken Marinade Recipe

In central NY there is a popular grilled chicken that is often shared at different functions put on by volunteer fire departments, local fairs, etc. And once the familiar smell of Cornell Chicken hits the air, the locals know they are in for a treat as the chicken is cooked over an open pit and basted with this delicious sauce.

This Cornell chicken marinade recipe is so simple, with just a few ingredients that you probably have on hand, yet it creates chicken that is so tangy and delicious that everyone comes back for more. Some call it a white barbecue marinade, although it has little in common with traditional tomato based BBQ sauce.

cornell chicken marinade recipe

Cornell Chicken Marinade Origins

Cornell Chicken was created by the late Dr. Bob Baker, a food science professor at Cornell University. This recipe makes a lot (up to 10 chicken halves), which makes it great for large picnics and potlucks. If you prefer not to cook chicken halves then just use any chicken parts that you like such as thighs or drumsticks.  Bone in chicken breast is tasty as well but I don’t recommend  boneless skinless chicken (although you could). Marinating and grilling the chicken on the bone makes a moist, tastier chicken, and of course, the crispy skin is a real treat!

Thighs and drumsticks are tasty, cheap, and a great way to feed a crowd.  For an economical backyard BBQ you could supply the chicken and low cost beverages like iced tea and have friends and family bring a dish to pass. I always look for chicken on sale and stock up.

Chef John Cornell Chicken Video

One of my favorite food bloggers online is Chef John from Food WishesI love this video where he shares Dr. Baker’s Cornell Chicken recipe and shows just how easy it is to make. He marinated his chicken for about an hour and a half but I like it marinated overnight, turning at least once.  Chef John even updated his blog later and said that he has tried this recipe again and prefers a longer marinating time.

I have included the complete Cornell Chicken recipe beneath this video.

We love this recipe as is but you may be nervous about using so much salt. Keep in mind that this recipe makes a lot of marinade. However, if you are concerned about it being too salty or need to cut back due dietary restrictions you can reduce the amount of salt and still get great results.

Dr. Baker’s Cornell University Chicken Recipe

Makes Enough for about 8-10 chicken halves or about 12 pounds of bone in chicken drumsticks, thighs, etc.

  • 1 egg
  • 2 cups apple cider vinegar
  • 1 cup vegetable oil
  • 3 tablespoons salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon poultry seasoning (I use McCormick Poultry Seasoning)

Directions

Put all ingredients in a blender and mix until well blended. If you don’t have a blender you could use a hand mixer or even a whisk. Just make sure mixture is well emulsified.

Marinade chicken in the refrigerator for up to 24 hours, turning at least once. Remove chicken from marinade and reserve extra. Slowly grill chicken turning often, while basting with reserved marinade (discard any marinade left after cooking since it has been in contact with the raw chicken).

Cooking times will vary but you want to cook your chicken to at least 165 degrees to make sure it is done. Be sure to watch Chef John’s video above for his grilling tips.

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Grilled Chicken is a Great Choice for Picnics and Potlucks

This weekend I found thighs and drumsticks on sale for 79 cents a pound so I bought three huge packs (14 drumsticks and 20 thighs) for less than $10. And since all the guests bring a dish (or two) to pass, this is more than enough chicken to feed around 15 – 20 people.

I figure some of the big eaters may eat two or three pieces while other adults and kids will eat just one. I also find that when you have a nice variety of food, or even another economical meat like hot dogs, guests take less of everything just because there is so much food to choose from! That’s what I love about potlucks. You get to spend time with family and friends, play games, enjoy great food and still stay within your food budget!




Vinegar Based Pulled Pork Recipe

There are a lot of delicious barbecue based pulled pork recipes but if you are looking for something different to try that will feed a crowd then this vinegar based pulled pork recipe  will be a big hit with your family or at your next potluck. It is more of a Carolina Style barbecue and it doesn’t require a traditional tomato based BBQ sauce.

I used a large, 8 pound pork shoulder that I got for a very reasonable $1.49 a pound.vinegar based pulled pork recipe This recipe will definitely feed a crowd or just make for your family and freeze extra for a future meal.

Vinegar Based Pulled Pork Recipe

  • 1 pork shoulder roast, about 8 pounds (this size fit perfectly in my 6 quart crock pot)
  • 2 large onions, peeled and cut in half
  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1 tablespoon salt (use less if desired)
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder

Directions:
Place onions on bottom of slow cooker sprayed with nonstick cooking spray and place pork shoulder on top,fat side up (you can also trim some or all of the fat first but I leave it on and removed it later).

In a small bowl combine remaining ingredients and pour over the pork.

Cook on high 6-8 hours or low 8-10 hours* or until meat is tender and falling off the bone. At this point you will probably have a lot of liquid

Remove meat to a platter  and discard fat, bone and onions.  Strain liquid and set aside.

Place pork back in crock pot and shred with two forks. Add some of the liquid back in with the pork until it well moistened.

Serve as is or on rolls with a little barbecue sauce if desired. We like to serve this on rolls with potato or pasta salad, pickles and coleslaw.

For this recipe I used my 6 quart travel slow cooker that is perfect for transporting to vinegar based pulled pork recipepicnics and potlucks because the lid locks in place. It’s also a great size for roasts and other large cuts of meat.

*Cooking times will vary depending on your crock pot and how large your pork roast is. When I made this the first time I cooked an 8 pound pork shoulder on high for 6 hours  and served a few slices with dinner. I allowed the rest of it to continue cooking for another hour on low and by then it was easy to shred.

If using a smaller pork shoulder you can simply cut back on the ingredients and reduce the cooking time slightly.