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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, February 2, 2010

Saucy Chipotle Barbecue Pork

This spicy barbecue pork recipe cooks up an ample amount of sauce - a delicious bonus for barbecue sauce lovers. Use it for dripping over a sandwich, dipping fries, or dressing baked potatoes (our family's personal favorite!).

2 tsp. dry mustard
1tsp. salt
1/2 tsp. ground red pepper
1 (4-5 lb.) boneless pork butt roast, cut in half
2 Tbs. butter
1 large onion, chopped (about 2 1/2 cups)
1 (18-oz.) bottle spicy original barbecue sauce (we use KC Masterpiece)
1 (l2-oz.) bottle Baja chipotle marinade (we use Lawry's)

Garnish: sliced green onions
Baked potatoes if you are going to serve the pork over the top like our family does.

Rub first 3 ingredients evenly over pork. Melt butter in a large nonstick skillet over medium-high heat. Add pork; cook 10 minutes or until browned on all sides.
Place onion and pork in a 5-qt. slow cooker. Add barbecue sauce and marinade.
Cover and cook on HIGH 7 hours or until pork is tender and shreds easily.
Remove pork to a large bowl, reserving; shred pork. Stir shredded pork into sauce. Serve as is, over a cheese-topped baked potato, in a sandwich, or over a green salad. Garnish, if desired.

8 servings

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