Because Father’s Day is right around the corner I thought I’d put up a manly recipe for the special fathers in your life! This is really very easy to make and so delicious!
Ingredients
1 large Vidalia or other sweet onion, sliced
3 pounds pork butt, rinsed and patted dry
Salt and pepper
1 cup barbeque sauce
1/4 cup yellow mustard
3 tablespoons tomato paste
1 cup chicken broth
1 lime, juiced
Hamburger buns, for serving
Spicy Coleslaw:
1/4 cup sour cream
1/4 cup mayonnaise
1 lime, juiced
1 tablespoon hot sauce
1 (16-ounce) package coleslaw mix
Salt and freshly ground black pepper
Directions
Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up.
In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours.
Remove pork and let rest for 5 to 10 minutes.
For the coleslaw:
In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich.
Slice pork and serve on buns with spicy coleslaw.
Oh my are these ever amazing. So simple to make and after 8 hours of cooking, these ribs literally fall off the bone. I feel silly putting a recipe up because I made it up and it’s 3 easy steps. I honestly will never make ribs any other way.
Rack of pork spareribs or baby back ribs
Season salt, pepper, garlic powder, grill seasoning
bottle of Sweet Baby Ray’s barbeque sauce
Place in ribs in large crockpot. Rub with generous amounts of seasonings. Cover ribs with half bottle of sauce. Cover and cook on low for 8 hours.
Remove ribs from crockpot and place on rimmed baking sheet. Put another coat of sauce on ribs and put in a 475 degree oven for 10 minutes to carmelize sauce. Or alternately, put the ribs on a medium hot grill for a few minutes for the same effect.
Heaven in a bowl. A crockpot fav!
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
