You know those recipes you are hesitant to share with friends because they are SO EASY that you are totally embarrassed to even called them a recipe? Ya, well this is one of those.
When Mrs. HB and I got together a few weeks ago to put some crockpot meals together… this recipe for pulled pork was one of them. Prepare to be AMAZED…..
- 2 pound pork shoulder roast
- 2 cans Rotel
Toss everything into the crockpot and cook on high for 4 hours or low for 6 -8 hours. Serve warm with rice and beans and whatever else you like on your tacos. Seriously. It’s the easiest dinner ever.
Dinner. It doesn’t have to be complicated.
I’m going to try this with chicken.
I make the same thing except I add a package of taco seasoning. So easy and good!
I do this with chicken and a jar of salsa!
What ratio of chicken to salsa would you recommend? I can my salsa in pint jars so say 2 lbs chicken to 1 pint of salsa?
OK, so I made this recipe this evening with leftover shredded breasts, salsa and some leftover corn. I cooked it down and served it on a bed of lettuce, topped with grated cheese. Delicious!
Isn’t it FABULOUS! So simple and yum! You are such a go getter! lol You did not wait for a reply you were gonna have some salsa chicken!
I also will cook chicken breast with a jar of salsa. I like to use salsa verde. I shred one breast and use for tacos, salad or fajitas and use the other shredded breast in white chicken chili. Just heat the shredded chicken (with any extra salsa), a can of white beans, 1 tbsp cumin, and 1 cup of broth. Serve with diced avocado, sour cream, cheese and tortilla chips. Double the recipe for 4 servings. I added some frozen corn last night and it was a nice addition!
Laura Z says
Here’s my easy recipe for shredded pork:
Rub a pork butt (shoulder) with salt and ground garlic. Brown all the sides in a dutch oven on the stop top. Add a cup of water, put the lid on it, and bake until tender at 300, which is usu. about 3 hours. Should be fork tender. If you want a smokey taste (for pulled pork sandwiches) add smoked paprika to your rub. Cooks itself.
Linda Sand says
Dump 2-3 lbs boneless, skinless chicken, 1 jar sun-dried tomatoes in oil, 1 can drained artichoke hearts into crockpot. Cook. Serve.
Dump 2-3 lb pork roast, 1 can pineapple tidbits, some ground ginger into crockpot. Cook. Shred pork and stir back into juices. Serve.
Dump 2-3 lb beef roast into crockpot. Top with 1 package dried onion soup mix then 1 can cream of mushroom soup. Cook. Remove beef and stir the rest to make gravy.
I have lots of these dump meat “recipes”. They are real sanity savers.
Mama Cook says
Gonna’ try all 3 of these!!!! Thanks for the recipes Linda!
I know what you mean about simple recipes. I have a biscuit recipe everyone raves about, but it’s only 2 ingredients. I’m trying to work up the nerve to gift jars of the one dry ingredient as “biscuit mix,” but it feels like cheating.
Cynthia Cunningham Platon says
Ok Mel, now you have to tell us the recipe!!
Such as it is:
2 cups self-rising flour (I tend to make my own)
1 cup heavy cream
Stir until dough comes together. Add a splash more cream if it’s too dry. I roll it about 3/4 of an inch thick, which yields about 7 biscuits. I cut them with a wine glass since I think my biscuit cutter flattens them. Bake at 450 degrees for 10-12 minutes. Our oven runs a bit hot, so I usually bake them on a double layer of parchment to control browning on the bottom.
If you want them to taste more like buttermilk biscuits, you can add a splash of vinegar to the cream. If you want to make them ahead, you can roll and cut them and then freeze them. Store the frozen biscuits in a freezer bag and bake directly from the freezer, adding a couple minutes to the bake time.
So, if you were to gift it, you could essentially just measure the self-rising flour, pack it in a cute jar labeled “biscuit mix,” and include instructions for adding the cream and baking. But that would be wrong…right?
Cynthia Cunningham Platon says
Uh no it wouldn’t be wrong especially if you make your self rising flour. Thanks!
Love the idea! Go for it!
I make “drop biscuits” that are also super easy (at least to my granny and I) and involves mixing cold butter with the flour by hand then adding buttermilk. I don’t like making them in the winter because my fingers get cold! I’ll have to try your recipe next time. Thanks!
Yes, I’m cold even in the summer, so I understand. When you think about it, butter and buttermilk come from heavy cream, so this recipe might actually be quite similar to yours. And I’m sure they’d work as drop biscuits (maybe with a touch of extra cream to get the consistency to your liking). Give it a try!
Lace Faerie says
Oh yum! Thanks for all the recipe ideas!
Pat Gilmer says
You guys are Great!! You just made my next weeks menue for me!!! Thanks!!!
Lisa S. says
I made this for dinner tonight and it was a big hit! Thanks for this so easy and delish recipe. Keep them coming! :o)