Chipotle Pulled Pork with Caramelized Onions: Secret Recipe Club

Happy New Year!!

I took a bit of a computer break over November and December. It was unplanned but well worth it. January will probably be low key while I get back in the swing of things around here.

Today is the first Secret Recipe Club reveal for 2013 and I got an amazing blog this month.  Cooking in Stilettos is written by Aly who, like me, first found her passion for food from her grandfather.

Aly has some fabulous recipes on her blog but I knew as soon as I received the email which recipe I was going to make. I’ve had my eye on the Pulled Pork with Caramelized Onions since she first posted the recipe last January.

I had to make the recipe twice because the first time it was devoured before I could get any pictures of it. Not that anyone in my family complained about having to eat it again because we all loved it.

Chipotle Pulled Pork with Caramelized Onions

Recipe by Micha @ Cookin’ Mimi adapted from: Cooking in Stilettos

Ingredients

• 1 Tablespoon olive oil
• 3 large onions, thinly sliced
• 1/3 cup brown sugar
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon kosher salt
• 1/3 cup apple cider vinegar
• 1 cup chili sauce (found near the ketchup)
• 1 1/2 teaspoons diced chipotles in adobo. Remove the seeds to lessen the heat if desired.
• 3 pounds boneless Boston butt or boneless pork loin roast

Cooking Directions

1. Heat the oil in a large skillet over medium high heat. Add the onions and cook until they begin to soften.
2. Sprinkle with the brown sugar and cook, stirring frequently, until the onions are golden brown, which should take around ten minutes.
3. Add the garlic, oregano, salt, and pepper and cook for another minute or two.
4. Pour in the vinegar, bring to a boil and cook until most of the liquid has evaporated.
5. Remove from the heat and stir in the chili sauce and the chipotles in adobo.
6. Place the roast in the insert of a 4 quart or larger slow cooker. Pour the sauce over the top.
7. Cover and cook on low for eight hours or high for four hours or until the pork is tender. Shred and serve.

To see more recipes click below

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Slow Cooker Pot Roast with Vegetables

Pot roast is one of my favorite comfort foods and I like to try different ways of cooking them. I like to change up seasonings and the vegetables used. I have beef roast recipe that I posted during my 31 Days from last year which is very simple and delicious but this is more a traditional pot roast.

Slow Cooker Pot Roast with Vegetables

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 3 pound chuck roast
• 1 Tablespoon oil
• To taste salt
• To taste pepper
• 1 pound carrots, sliced into 1 inch pieces
• 1 large onion, sliced
• 4 cloves garlic, minced or pressed
• 2 Tablespoons quick cooking tapioca
• 3/4 cup low sodium beef broth
• 1 Tablespoon white wine vinegar
• 2 beef bouillon cubes
• 2 cups cooked Italian or cut green beans

Cooking Directions

1. Heat oil in a large skillet. Season all sides of the roast with salt and pepper.
2. Brown roast in oil. This will take 5-10 minutes per side.
3. While roast is browning place the carrots in the slow cooker and sprinkle with the tapioca.
4. Place the browned roast on top of the carrots.
5. Sauté the onion and garlic in the same skillet as the roast.
6. Pour the beef broth and vinegar in the skillet and scrape up any browned bits with a wooded spoon.
7. Add the beef bouillon cubes and pour over the roast.
8. Cover and cook on low heat for 8-10 hours or on high for 5-6.
9. Remove roast from the slow cooker, cover and keep warm.
10. Add the cooked green beans to the veggie mixture, cover and cook for another 15 minutes to let the flavors marry.
11. Skim fat from the pan juices and serve over the roast.

You may also like:

• Slow Cooker Beef Stew
• Shredded Pork in a Green Chile Sauce
• Swiss Steak

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Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

Sign up for updates via email or RSS to get the latest from Cookin’ Mimi. It’s free and easy.

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Slow Cooker Beef Stew

A good beef stew is one of my favorite Fall and Winter suppers. I have had some bad stews in my time but this my friends is not one of them. Tender beef in a rich tomato and beef broth gravy, with carrots, potatoes, peas, and corn this recipe does take a bit more work than my usual slow cooker meals but the end result worth it.

 

Slow Cooker Beef Stew

 

 

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 to 2 pounds beef stew meat or chuck roast cut into 1 inch cubes
• 1/2 cup all purpose flour
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 2 Tablespoons oil
• 2 pounds small potatoes, peeled if desired, and cut into chunks
• 1 pound carrots, peeled, and cut thick rings
• 1 medium onion, chopped
• 2 cloves garlic, minced or pressed
• 3 cups beef broth
• 1 6 ounce can tomato paste
• 2 teaspoons dried parsley
• 2 teaspoons white wine vinegar
• 1 cup frozen peas
• 1 cup frozen corn

Cooking Directions

1. In a shallow dish mix together the flour, salt and pepper.
2. Heat the oil in a large skillet over moderate heat.
3. Coat the chunks of meat in the flour mixture and brown in the hot oil. Cook in batches if necessary.
4. Place the potatoes, carrots, onion, and garlic in the insert of 4 to 6 quart slow cooker.
5. When the all the meat has browned place the meat on top of the vegetables.
6. Pour 1 cup of the broth in the hot skillet you browned the meat in. Stir well.
7. Add the tomato paste and vinegar stirring well to blend in the tomato paste.
8. Bring the mixture to a simmer and add to the slow cooker.
9. Add the remaining 2 cups of broth and parsley. Stir to combine.
10. 20 to 30 minutes before serving add the frozen peas and corn.
11. Cover and cook on low 6 to 8 hours or on high for 4 to 5 hours or until the meat is tender and vegetables are cooked.
12. Season to taste with salt and pepper as needed.

You may also like:

• Slow Cooker Beef Tips in Gravy
• Shredded Pork Barbecue
• Sweet and Spicy Chicken

For more of the 31 Days of Fall Flavor click the image below.

Slow Cooker Garlic Ranch Chicken

This is a toss it in the slow cooker and forget it for a few hours dish. Perfect for the days where you’re running from one activity or errand to another.

No major chopping involved, and if you use the pre peeled garlic cloves no need for a knife at all.

Slow Cooker Garlic Ranch Chicken

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 4-6 boneless skinless chicken breasts
• 1 10 ounce can cream of chicken soup  low sodium and/or low fat work fine
• 3 cloves, garlic peeled, and lightly smashed
• 1 packet (approximately 2 Tablespoons) ranch dressing mix. I use this mix.
• 1/4 teaspoon black pepper

Cooking Directions

1. Place chicken breasts in the bottom of a 4 to 6 quart slow cooker.
2. In a small bowl mix together the cream of chicken soup, garlic cloves, ranch dressing mix, and black pepper.
3. Pour over chicken breasts.
4. Cover and cook on low for 5-6 hours or on high for 2-4 or until chicken is tender and has reached 165 degrees.

Want more slow cooker recipes? Check these out:

Barbecue Chicken Sandwiches

Taco Soup

Simple Beef Roast

 

 

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Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100  recipes in the index if you want to check them out.

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Barbecue Chicken Sandwiches

Barbecue Chicken Sandwiches that can be made in a skillet or slow cooker.

I adore the combination of chicken and barbecue sauce. Some variation of that combination is what I make when I’m feeling uninspired come supper time.

This particular recipe is a tweak of my sloppy Joe recipe and came about when I had planned on making sloppy Joes only to discover the ground beef I thought was in the freezer had been used. I did, however, have some chicken breasts in the freezer. So I swapped the ketchup called for in the original recipe for barbecue sauce and a new family favorite was born.

Barbecue Chicken Sandwiches

Recipe by Micha

Barbecue Chicken Sandwiches that can be made in a skillet or slow cooker.

Prep time: 15 minutes

Cook time: 40-55 minutes stove top or 2 hours, 10 minutes to 4 hours, 10 minutes in a slow cooker

Total time: 1 hour to 4 hours, 10 minutes

Yield: 4-6 servings

Ingredients

• 4 boneless skinless chicken breasts
• 1 Tablespoon olive oil
• 1 small to medium onion, diced
• 1 1/2 cups barbecue sauce
• 1/4 cup water
• 2 teaspoons prepared mustard
• 2 Tablespoon packed brown sugar
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cooking Directions

Heat oil in a skillet over medium heat. Cut chicken into cubes and add chicken along with the onions to the skillet. Season with salt, pepper, and garlic powder. Cook until chicken and onions are browned.

Add the rest of the ingredients, cover skillet, and simmer over low heat for 30-45 or transfer to a 4 quart slow cooker and cook on low for 4 hours or high for 2 hours.

Serve on buns or sandwich rolls.

 Totally Tasty Tuesday   I’m Lovin’ It 

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