CROCKPOT LOW COUNTRY BOIL

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CROCKPOT LOW COUNTRY BOIL

  • Crock Pot
  • 1.5  lbs. Red Potatoes (cut in half)
  • 1 lb. smoked sausage (cut into 1 inch pieces)
  • 4 Corn on the cob (cut into 3 inch pieces)
  • 2 lbs. Shrimp (with shells on)
  • 1 Large Onion (cut into quarters)
  • ¼ Old Bay Seasoning
  • 1 12 oz Beer (or vegitable broth)
  • 4 Garlic Cloves (minced)
  • 2 Lemon (cut in half)
  • 3-5 cups water (as needed)

  1.  Add in water, beer, Old Bay Seasoning, and garlic. Stir until well combined in slow cooker.

  2. Place potatoes, onion and celery in slow cooker and squeeze lemons over mixture in slow cooker. Place lemon halves to slow cooker.

  3. Cover the crockpot and cook on Low heat setting 5-6 hours. Add sausage and corn, cover and cook 2 hours longer.

  4. Increase heat setting to HIGH and add in your shrimp. Your crockpot will be very full, so do your best to stir a little and squeeze your shrimp in.  Cover and cook 30-40 minutes or until shrimp are pink. Serve hot

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Dinner, Game Day, Holiday, Lunch
American
Corn, Potatoes, sausage, shrimp

Beef Barbacoa

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Beef Barbacoa

Mexican style shredded beef for tacos/tortas

  • Instant Pot or Slow Cooker
  • Small mixing bowl
  • Blender
  • Cast Iron Skillet (if using oven method)
  • 1 3-5 lb bonless beef chuck roast
  • 4 Tbsp. Vegetable Oil
  • 3 dried Guajillo Peppers (seeded, stemmed)
  • 3 dried ancho chilies (seeded, stemmed)
  • 2 Chipotle chile in adobo sauce
  • 4 Garlic Cloves (minced)
  • 1 tbsp. Apple Cider Vinegar
  • 2 tsp. Mexican Oregano
  • 1 tsp cinnamon
  • 1-2 Tbsp. Light Brown Sugar (packed)
  • Salt and Pepper (to taste)

Oven Directions

  1. In a small bowl add chilis and cover with hot water and allow to soak for 45 minutes to one hour.

  2. Meanwhile, season roast on all sides with salt and pepper to taste. Cut into 2 inch chuncks. Add 2 tbsp oil into hot cast iron pan on stove and sear on all sides. Doing in batches as to not steam the meat but to get it golden brown on all sides using more oil as needed.

  3. In the blender, add all remaing items, blend until completly smooth. Adding a little water if needed to blend.

  4. Pour sauce over chuck roast in the pan, place lid and braise in a 300 degree oven for 3 1/2 hours until meat is tender and shreadable.

    Serve on corn tortillas with onion, cilantro, and salsa. You can also make this into a Mexican style sandwich called a torta.

Instant Pot Method

  1. Use the sear setting to sear the seasoned roast on all sides adding oil when needed, pour the sauce over the meat, set to beef/stew setting place lid on making sure the release valve is closed position. set timer for 70-75 minutes, let naturally realease for 10 minutes

    . Serve on corn tortillas with onion, cilantro, and salsa. You can also make this into a Mexican style sandwich called a torta.

Slow cooker Method

  1. Place seasoned roast, and sauce into slow cooker, place lid and set on low for 8-10 hours or on high for 4-6 hours.

    Serve on corn tortillas with onion, cilantro and salsa. You can also make this into a mexican style sandwhichcalled a torta.

bread food wood dip

Dinner, Game Day, Holiday, Lunch
Mexican
Barbacoa, Tacos, Torta

Cochinita Pibil with Habanero Salsa

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Cochinita Pibil with Habanero Salsa

Mexican Pulled Pork in Achiote Sauce with Spicy habanero Salsa

  • Instant Pot or Slow Cooker
  • Blender
  • Medium Mixing bowl

Habenero Salsa

  • 1 Red Onion (finely diced)
  • 3 Habanero chilies (seeded and sliced)
  • ¼ cup Lemon Juice
  • ¼ cup White Vinegar
  • 1 tsp Mexican Oregano
  • 1 cup Hot Water
  • Salt and Pepper (to taste)

Pork Marinade

  • 3 oz Achiote Paste
  • 1 Large Onion (chopped)
  • 2 Tbsp. Lard or Vegetable shortening
  • 2 Garlic Cloves
  • 2 cups Orange Juice
  • ¼ White Vinegar
  • 5 lbs. Boneless Pork Shoulder (Cut into 2 inch pieces)
  • Salt and Pepper (to taste)

Habenero Salsa

  1. Combine the red onion and habanero chilies in a medium bowl. Add the lemon juice, vinegar and water. Season with salt and pepper and oregano. Mix until well combined. Refridgerate at least one hour.

Pork Marinade

  1. Combine achiote paste, onion, garlic, lemon juice, orange juice, vinegar, salt, pepper and oregano in the blender, blend until completly smooth.

  2. Place the cut pork pieces into the instant pot/slow cooker, season with salt and pepper. Add the lard and the marinade onto the pork. Add 2 cups of water and place the lid onto the instant pot/slow cooker. Make sure the release valve is set to close.

Instant Pot Method

  1. Set instant pot to meat/stew setting on High for 70 minutes. Let naturally release for 10 minutes. Shred pork and return to the Instant pot. Now, set the instant pot to saute for 30 minutes with the lid OFF.

Slow Cooker Method

  1. Set slow cooker on low for 8 hours or high for 4 1/2 hours. Once complete, shred with fork place the liquid on the stove and reduce by half, return the liquid back to the slow cooker with the meat and combine.

  2. Serve with warm tortillas and the Habenero salsa

Dinner, Game Day, Holiday, Lunch
Mexican
Cochinita Pibil, Mexican, Pulled Pork

Slow cooker tacos de carnitas

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Slow Cooker Tacos de Carnitas

Shredded pork tacos in slow cooker

  • Slow Cooker
  • Rimmed Baking Sheet Pan
  • Silicone Baking Mat
  • 3 lbs. Boneless Pork Shoulder (Trimmed of excess fat)
  • ¾ Cup Chicken Broth/Stock
  • ¾ Cup Orange Juice
  • 3 Tbsp. Lime Juice (about 2-3 limes)
  • 2 tsp. Salt
  • 1 tsp. Black Pepper
  • 2 tsp. Ground Cumin
  • 2 tsp. Mexican Oregano
  • 2 tsp. Ground Coriander
  • 2 tsp. Ancho Chili Powder
  • ½ tsp. Cayenne Pepper (or to taste)
  • 1 small Yellow Onion (Chopped)
  • 1½ Tbsp. Vegetable Oil
  • Corn Tortillas
  • Diced yellow onions, Cilantro (for serving)
  • Green Salsa

  1. Cut pork into 2 inch pieces and place into slow cooker/instantpot. Pour in the chicken broth, orange juice and lime juice.

  2. Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions and garlic. Mix all ingredients together.

  3. Cover with lid and set slow cooker on low for 8 hours.

  4. Once done, remove pork and shred by hand or with forks, leaving the liquid in the slow cooker.

  5. Put your silicone baking mat onto the baking sheet tray.

  6. Place pork on baking sheet, pour about 1 cup of the reserved broth (strained), drizzle with a little oil and toss the pork to coat, spreading evenly on pan.

  7. Position oven rack on the top shelf in oven, preheat broiler to high.

  8. Broil between 3-6 minutes until pork is browned with some crispy edges, stiring occasionally to get all sides of the meat the same.



  9. Serve warm with onions and cilantro.



Dinner, Game Day, Holiday
Mexican
Party, Pork, Tacos

Slow Cooker bacon green beans

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Rating: 5 out of 5.

Slow Cooker Bacon Green Beans

  • Slow Cooker
  • 4 14.5 oz cans Green Beans (Drained and rinsed (can also use fresh))
  • 12 Slices Thick cut bacon (Cooked and Crumbled to small pieces)
  • 6 Gloves Garlic (Minced)
  • ½ Cup Butter (Melted)
  • 1 Large Onion (Chopped)
  • ⅓ Cup Light Brown Sugar (Packed)
  • 1 Tbsp. Worcestershire sauce
  • ½ tsp. Red Pepper Flakes
  • Salt and Pepper (to taste)

  1. Cook bacon until crispy, drain on paper towels. Once cooled enough to touch, crumble into little pieces. Reserve bacon grease.

  2. Mix brown sugar, garlic, butter, Worcestershire sauce, and cayenne in a large bowl and mix until combined. Season with salt and pepper to taste.

  3. In a large skillet over medium high, sauté onions in the bacon grease until softened and translucent, Season with red pepper flakes.

  4. Lightly grease slow cooker and place green beans and onions into it.

  5. Pour garlic butter mixture over the green beans, stir until well combined and top with the crumbled bacon.

  6. Cover and cook on low for 4-5 hours. Serve hot.

Side Dishes
American
green beans