Slow Cooker Pulled Pork BBQ

Being a southerner, I am well aware that pulled pork is the pinnacle of barbecue, but who really has time to man a grill all day to deliver up tender pulled pork perfection?  Not me.  I do, however, own a crock pot and a lot of ambition.   So, borrowing heavily from an internet recipe, I went to work.  Ten hours later, we were rewarded with tender and tasty pulled pork.  It’s not quite on par with Alabama’s best, but it was definitely well received and quickly devoured.

A pulled pork recipe made with pork roast and barbecue sauce, along with onions and other seasonings.
Serves 5-6


  • 3.5 lb pork roast
  • 2 onions, sliced, divided
  • 1 onion, chopped
  • olive oil spray
  • water
  • 14 oz of your favorite BBQ sauce
  • salt and pepper


  1. Place one sliced onion at the bottom of Crock Pot.
  2. Spray roast with olive oil spray and rub with salt and pepper or rub of your choice.
  3. Place roast in slow cooker on top of the sliced onion.
  4. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way.
  5. Cover and cook on low 8 to 12 hours (I went 9 hours).
  6. Remove roast. Remove and discard bone and fat as well as any water, onions and grease remaining in pot.
  7. When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
  8. Return the pulled pork to the crockpot. Mix in the chopped onion and BBQ sauce and cover.
  9. Heat on high for 1-3 hours or until the onions are soft. (I went two hours)

Serve on on buns or as entree. Garnish with dill pickle spears and thinly sliced raw onion. You ought to have enough left for some sandwiches the next day!


Cheesy Tomato Sauce with Beef (Beefing up Store Bought Sauces!)

There are a number of tasty store bought tomato sauces for pasta.  One of my favorites is also one of the most affordable – Classico Four Cheese Tomato Sauce.  However, just pouring it over pasta rarely satisfies the kids.  With a few minutes and a little creativity, though, you can turn a store bought sauce into a really delicious pasta sauce.  I always keep a jar of generic tomato pasta sauce in the fridge.  For this recipe I used the Classico sauce and some of the generic.


  • 1/3 cup oni,ons diced
  • 2 tbs olive oil
  • 2 tbs garlic, minced
  • 1 lb ground beef
  • italian seasonings, dried
  • 1/2 cup ricotta cheese
  • 1 jar Classico Four cheese pasta sauce
  • 1/3 jar generic pasta sauce


  1. Heat olive oil in sauce pan over medium high heat
  2. Saute onions and garlic in olive oil 2-3 minutes
  3. Sprinkle Italian Seasoning to taste hile sauteeing the onions and garlic
  4. Add ground beef and cook until browned (no pink!)
  5. Do not drain!
  6. Add ricotta cheese and mix with ground beef until creamy
  7. Add in pasta sauces and stir thoroughly
  8. Cover and simmer while pasta cooks!

Beef Tips

How weird that the boys had never had beef tips.  I was in the local butcher shop with no intent of making beef tips at all, when I noticed that they had some kabob meat for sale.  Kabob meat is a much nicer cut than stew meat and makes much better beef tips.  This was a winner all the way!  Serve this over rice or egg noodles.  I recommend rice.

Prep Time: 20 minutes

Cooking Time: 2 hours

Serves: 3-4


  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  •  1 1/2 pounds cubed kabob meat
  • 2 cups water
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 (.75 ounce) packet Pioneer dry brown gravy mix
  • 1/2 cup water


  1. In a large skillet heat oil over high heat. Saute the onion until almost translucent (3-4 minutes).
  2. Add the kabob meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
  3. Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
  4. Meanwhile combine the gravy mix with 1/2 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

Beef and Biscuit Casserole

What happes when the boys can’t agree on where to go eat?  They get to help cook dinner.  This was a new casserole recipe we decided to try.  It’s creamy and not a low fat option, but it went over very well and will stay in the dinner rotation.  Very easy to put together, especially with a couple of extra helping hands!


  • 1 1/3 pounds lean ground beef
  • 1/2 cup chopped onion
  • 1 can Hatch chopped green chile peppers, drained
  • 1 (8 ounce) can tomato sauce (add more for a saucier casserole)
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic salt
  • 1 (10 ounce) can refrigerated buttermilk biscuit dough
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1/2 cup sour cream
  • 1 egg, lightly beaten


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
  3. Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
  4. Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
  5. Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

Adapted from