Crock-Pot Style Archives - Page 12 of 27 - Garden Seeds and Honey Bees

Pulled Pork Nachos Crock Pot Style

Pulled Pork Nachos Crock Pot Style

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Sweet Pulled Pork:

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*3 pounds bone in Pork Butt or Shoulder Roast, frozen and thawed in refrigerator

*1 bottle 16.9 ounce Dr. Pepper, not diet

*3 tablespoons Apple Cider Vinegar

*3 tablespoons dried Minced Garlic

*1 tablespoons dried Minced Onion

*1 teaspoon freshly Ground Black Pepper

*1/2-1 teaspoons Red Pepper Flakes

*2 teaspoons Kosher Salt

*1\4 cup brown Sugar

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Sauce:

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Add this sauce after pulling pork.

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*1 cup Brown Sugar

*14 ounce can Enchilada Sauce

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In a crock pot with liner, add the pork roast and pour over the Dr. Pepper and apple cider vinegar. Then sprinkle on: Garlic, onions, black pepper, red pepper flakes, salt and brown sugar.

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Turn crock pot on high for 6-8 hours. Then pull the pork with two forks (remove excess fat) into strips. Add the brown sugar and enchilada sauce.

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Note: I like to make the sweet pork the night before I need it, cooling the pork in an ice bath. Then refrigerate overnight and then in the morning remove the excess fat that will be on the surface of the pork and then reheat the pork before serving.

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White Cheese Sauce

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*16 ounces Queso Blanco Velveeta, cut into cubes

*1-2 cups Almond Milk, for thinning

*3 tablespoons Heavy Cream

*2 tablespoons Butter

*Salt and Pepper, to taste

*1-2 tablespoons Bottled Jalapeño Pepper Juice, optional

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Toppings:

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*Black Beans, seasoned if desired, see recipe Here

*Monterey Jack Cheese, grated

*Bottled Sliced Jalapeños

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Layering:

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*Large Bag Favorite Tortilla Chips

*Black Beans, warm

*Sweet Pulled Pork, warm

*White Cheese Sauce, warm

*Grated Monterey Jack Cheese

*Sliced Jalapeños

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Layer each serving and warm each serving 30-40 seconds in the microwave before serving.

Serves 6-8 depending on serving size
Pulled Pork Nachos Crock Pot Style

Pulled Pork Nachos Crock Pot Style

Enjoy!

Lindy

Homemade Noodle Chicken Soup

Chicken Noodle Soup

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*6-8 cups Chicken Stock/Broth low sodium (Homemade stock is best) or 2 (32 ounce boxes liquid Chicken Stock)

*1 Bay Leaf

*1/4 teaspoon Red Pepper Flakes

*1/2 teaspoon Black Pepper

*Sea Salt to taste

*3/4 cup White Onion, chopped small

*2 cups sliced Carrots

*1 1/2 cups small chopped Celery

*2 cups chopped Cooked Chicken, store bought rotisserie Chicken or see our home cooked Lemon Herb Chicken Crock Pot Style with chicken stock

*Fresh Homemade Egg Noodles, recipe below

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In a large stock-pot on medium heat add: 2 tablespoons extra light olive oil, onions, carrots,celery and sauté 2-3 minutes.
Now add the remaining ingredients except for the homemade noodles. Simmer the soup ingredients for about 30-40 minutes or until carrots a fork tender.

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Then bring soup to a boil and add the homemade noodles and cook another 4-6 minutes or until noodles are shriveled and creamy white in color. Turn to low heat and serve.

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Fresh Homemade Egg Noodles

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*2 cups All-purpose Flour, more for rolling out noodle dough

*1 teaspoon Kosher Salt

*1/4 teaspoon Onion Powder

*1/4 teaspoon Garlic Powder

*2 teaspoons Parsley Flakes

**2-3 teaspoons Extra Light Olive Oil

*3 Egg Yolks,cold

*1 Whole Egg, cold

*1/4-1/2 cups Ice cold water

*Top with Fresh Chopped Parsley

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In a mixing bowl whisk together the flour, Salt, onion powder, garlic powder and parsley flakes **or in a small bowl combine olive oil and parsley flakes and rub over thin rolled out noodle dough and dust with the flour.

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Add the eggs to the middle of the flour mixture and using a pastry cutter, cut in the eggs and slowly adding in the ice water until it forms clumps. Form the clumps into dough square disk, let the dough rest 5 minutes and rollout the dough in a thin layer and cut rolled out noodle dough into rectangular shape. (Now is the time to add olive oil and parsley if you haven’t already done so.)

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Roll both short ends of the rectangle towards the center, towards each other, like you would roll cinnamon rolls (see picture below).

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Cut noodles down the center of the two rolls and cut both noodle dough rolls into 1/4 inch slices (like you would cinnamon rolls) and toss noodle dough strips. Add them to prepared boiling chicken soup mixture.

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Enjoy!

Homemade Noodle Chicken Soup