1/2 head green cabbage
1 carrot, finely chopped or grated
1/2 cup mayonnaise
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 1/2 tablespoon white vinegar
Chop the cabbage and the carrot and place them in a bowl. Make dressing by whisking together the remaining ingredients in a small bowl and then pour it over the cabbage and carrot mix. Stir and refrigerate for 30 minutes before serving. I like to serve this with/on pulled pork sandwiches.
8.30.2017
Instant Pot Pulled Pork Sandwiches
INGREDIENTS:
2 tablespoons smoked paprika
1 tablespoon packed light brown sugar
2 teaspoons garlic powder
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard
1 teaspoon Kosher salt
3-4 pound boneless pork shoulder roast, cut into 2-inch cubes
1 tablespoon olive oil
2 cups of your favorite BBQ sauce, divided
1 cup chicken stock or water
DIRECTIONS:
Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard and salt in a large ziplock until evenly combined. Add the pork, then gently toss with the spice blend until it is evenly coated. Refrigerate for at least 30 minutes, or overnight.
When you’re ready to cook the pork, press “Sauté” on the Instant Pot. Add the oil. Then once it is hot (it will be shimmering), add a single layer of the pork pieces. Brown the pork on all sides, then transfer the pork to a clean plate and set aside. Repeat with the remaining pieces of pork. (This may take you 2 or 3 batches.) You can also brown the pork in a pan on the stove, which is what I prefer. I feel like it takes longer in the Instant Pot and I don't mind washing an extra pan.
Once all of the pork has been browned, turn the Instant Pot off. Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to the Instant Pot, and give the mixture a quick toss to combine everything. Twist on the lid, turn the vent to “Sealing”, then set the pressure cooker to “Manual” for 60 minutes. Once the time is up, let the vent naturally release. (Don’t do the quick release option.)
Carefully open the lid. Transfer the pork to a separate clean plate with a slotted spoon, leaving the juices behind. Press the “Sauté” button once more, and let the sauce simmer for 10 minutes or until it has thickened and reduced by more than half. Meanwhile, shred the pork with two forks. (if the roast doesn't shred easily, pop it back into the IP for another 10 minutes, but I haven't had to worry about that with this recipe.)
Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate and discard it. Then add the shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices.
Serve on toasted buns topped with an extra spoonful or two of the remaining BBQ sauce.
2 tablespoons smoked paprika
1 tablespoon packed light brown sugar
2 teaspoons garlic powder
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard
1 teaspoon Kosher salt
3-4 pound boneless pork shoulder roast, cut into 2-inch cubes
1 tablespoon olive oil
2 cups of your favorite BBQ sauce, divided
1 cup chicken stock or water
DIRECTIONS:
Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard and salt in a large ziplock until evenly combined. Add the pork, then gently toss with the spice blend until it is evenly coated. Refrigerate for at least 30 minutes, or overnight.
When you’re ready to cook the pork, press “Sauté” on the Instant Pot. Add the oil. Then once it is hot (it will be shimmering), add a single layer of the pork pieces. Brown the pork on all sides, then transfer the pork to a clean plate and set aside. Repeat with the remaining pieces of pork. (This may take you 2 or 3 batches.) You can also brown the pork in a pan on the stove, which is what I prefer. I feel like it takes longer in the Instant Pot and I don't mind washing an extra pan.
Once all of the pork has been browned, turn the Instant Pot off. Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to the Instant Pot, and give the mixture a quick toss to combine everything. Twist on the lid, turn the vent to “Sealing”, then set the pressure cooker to “Manual” for 60 minutes. Once the time is up, let the vent naturally release. (Don’t do the quick release option.)
Carefully open the lid. Transfer the pork to a separate clean plate with a slotted spoon, leaving the juices behind. Press the “Sauté” button once more, and let the sauce simmer for 10 minutes or until it has thickened and reduced by more than half. Meanwhile, shred the pork with two forks. (if the roast doesn't shred easily, pop it back into the IP for another 10 minutes, but I haven't had to worry about that with this recipe.)
Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate and discard it. Then add the shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices.
Serve on toasted buns topped with an extra spoonful or two of the remaining BBQ sauce.
Cheesy Sausage and Croissant Breakfast Casserole
Cheesy Sausage and Croissant Casserole
adapted from Southern Living
serves 8 to 10
1 lb hot sausage (I used Jimmy Dean)
1 1/2 cups shredded Parmesan cheese
1/2 tsp onion powder
1 (10 to 13-oz) package mini croissants, chopped
2 cups milk
1 cup heavy cream
6 eggs, lightly beaten
2 cups shredded Gruyere cheese
Cook sausage in skillet over medium-high heat until done. Remove from skillet and drain fat.
Toss together cooked sausage, Parmesan cheese, onion powder and chopped croissants. Pour into a lightly greased 9x13-inch pan.
Whisk together milk, heavy cream and eggs. Pour over sausage mixture. Cover and refrigerate 8 hours.
Preheat oven to 350 degrees. Uncover casserole and top with shredded Gruyere cheese. Bake 45 minutes or until golden brown. Let stand 10 minutes before serving.
adapted from Southern Living
serves 8 to 10
1 lb hot sausage (I used Jimmy Dean)
1 1/2 cups shredded Parmesan cheese
1/2 tsp onion powder
1 (10 to 13-oz) package mini croissants, chopped
2 cups milk
1 cup heavy cream
6 eggs, lightly beaten
2 cups shredded Gruyere cheese
Cook sausage in skillet over medium-high heat until done. Remove from skillet and drain fat.
Toss together cooked sausage, Parmesan cheese, onion powder and chopped croissants. Pour into a lightly greased 9x13-inch pan.
Whisk together milk, heavy cream and eggs. Pour over sausage mixture. Cover and refrigerate 8 hours.
Preheat oven to 350 degrees. Uncover casserole and top with shredded Gruyere cheese. Bake 45 minutes or until golden brown. Let stand 10 minutes before serving.
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