NFL Season ➲ Crock Pot Apple Cider Pulled Pork
NFL is upon us. Don't miss another minute of the game this year! Throw a pork shoulder in the crock pot, a Queso on the stove and you are set for the whole day!
Don't get worked up over the small stuff. Host your next brisk BBQ of the season with ease. I'm talking sauce, season, set a timer and go.
People have different opinions about flavor and taste and there is always a big debate. Low and slow vs. high and fast. But I'm talking about a crock pot here!
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Crock Pot Apple Cider Pulled Pork
1 Pork Shoulder
1 Tablespoon Salt1 Tablespoon Ground Cumin
1 Teaspoon Garlic Powder
1 Tablespoon Chipotle Powder
1 Tablespoon Chili Powder
1 Cup Apple Cider
1 Cup Beer
1/2 Cup Tangy Carolina BBQ Sauce
1 White Onion, Diced
1 Green Pepper, Quartered
In a small mixing bowl add salt, ground cumin, garlic powder and chili powder. Blend together and rub with hands over entire pork shoulder. Place dry-rubbed pork into a crock pot and heat to high heat. Add apple cider, beer and tangy Carolina BBQ sauce. Place onion chunks and quartered green pepper into crock pot and cover. Cook on high heat for at least 4 hours. Reduce to low heat after 6 hours. Pork should be tender, juicy and easily falling apart by touch. When cushion is fully cooked, begin to pull pork. Leave pork in it's juice for extra flavor, or for a dry pork, place pulled meat into a separate bowl and add sauce as desired. Serve over toasted buns with pickle relish and BBQ sauce, or Jalapenos and cheddar cheese.
(About 18 Servings)
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❝Being Amorie's neighbor had some really great perks! I'll never forget attending a Holiday party she was hosting a couple years ago.. She made so much wonderful food but my favorite was called Crock Pot Queso, with cheese and sausage. It was creamy and full of flavor with a little spicy kick. I could have eaten the whole thing ! She is a creative and talented cook! ❞
-Nicole DeSico, Willowick OH
Game Day Crock Pot Queso
1 Pound Hot Mexican Chorizo
1 (16 ounce) Package Processed Cheese Block, Cubed
¼ Cup Chopped Green Chili Peppers
1/2 Cup Fresh Pico De Gallo
1 Cup Medium Tomato Salsa
Plug in and heat a large crock pot to high heat. Add hot chroizo after removing and discarding sausage casing. Crumble and cook chorizo in crock pot until golden brown and steamy. Add small cubes of processed cheese block and let warm until melted. Stir and reduce heat to low. Add green chili peppers, pico de gallo and tomato salsa. Stir until completely combined. Cover and keep warm through the duration of any game day. Add any additional milk if queso becomes too thick. Serve warm, with corn tortilla chips.
(About 12 servings)
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