2 boneless pork shoulder butt roasts (about 2 3/4lbs each)
3 cups hickory BBQ sauce
3 Tbsp Apple Cider Vinegar
4 cloves garlic, minced (or 1 tsp powder)
2 tsp Worcestershire sauce
Put roasts into 5 - 7 quart slow cooker. Combine 2 cups BBQ sauce, remaining 3 ingredients, and 1/2 cup water in medium bowl. Pour over roasts. Cook, covered, on High for 4-5 hours until tender. Transfer roasts to large plate. Shred pork using 2 forks. remove and discard any visible fat. Skim and discard fat from sauce. Return pork to sauce. Add remaining BBQ sauce. Stir. Cook, covered, on High for 30 minutes until heated through., Makes about 10 cups.
Recipe can be halved, or frozen for later use. Also good in wraps. For gluten free version, omit Worcestershire sauce.
Showing posts with label Sandwich.. Show all posts
Showing posts with label Sandwich.. Show all posts
Sep 10, 2012
Jun 10, 2010
Curried Chicken Salad
Delicious chicken salad with curry powder, for sandwiches, rolls, or luncheon salad. Serve this flavorful salad on buns or bread, or mound it on lettuce leaves for a wonderful luncheon salad.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
•2 chicken breast halves, cooked and chopped or shredded
•1/4 cup finely chopped celery
•4 green onions, thinly sliced
•2 tablespoons chopped walnuts
•2 tablespoons chopped dried cranberries
•1 Granny Smith apple, shredded
•5 to 7 tablespoons mayonnaise, or to taste
•1 teaspoon curry powder, or to taste
•1 tablespoon chopped fresh parsley, optional
•salt and pepper, to taste
Preparation:
In a bowl, combine the chopped chicken, chopped celery, green onion, walnuts, cranberries, and apple. Toss to blend. Stir in the mayonnaise, curry powder, and parsley, if using. Add more mayonnaise, as needed, and season to taste with salt and pepper.
Serves 3 to 4.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
•2 chicken breast halves, cooked and chopped or shredded
•1/4 cup finely chopped celery
•4 green onions, thinly sliced
•2 tablespoons chopped walnuts
•2 tablespoons chopped dried cranberries
•1 Granny Smith apple, shredded
•5 to 7 tablespoons mayonnaise, or to taste
•1 teaspoon curry powder, or to taste
•1 tablespoon chopped fresh parsley, optional
•salt and pepper, to taste
Preparation:
In a bowl, combine the chopped chicken, chopped celery, green onion, walnuts, cranberries, and apple. Toss to blend. Stir in the mayonnaise, curry powder, and parsley, if using. Add more mayonnaise, as needed, and season to taste with salt and pepper.
Serves 3 to 4.
Southern Style Chicken Salad
Serve this delicious chicken salad in sandwiches with lettuce, pickle, and tomato slices, or pile it on lettuce for a delicious lunch.
Ingredients:
•8 to 12 ounces chopped cooked chicken
•3 tablespoons finely chopped red onion
•2 to 3 tablespoons finely chopped celery
•1 large egg, hard boiled, chopped
•1 tablespoon dill pickle relish
•1/3 to 1/2 cup mayonnaise, or as needed
•1/4 teaspoon salt, or to taste
•1/8 teaspoon freshly ground black pepper
Preparation:
In a bowl, combine the chicken, onion, celery, and egg; toss to blend. Add the relish, 1/3 cup of mayonnaise, salt, and pepper, blend well. Add more mayonnaise, if desired.
Serves 4.
Ingredients:
•8 to 12 ounces chopped cooked chicken
•3 tablespoons finely chopped red onion
•2 to 3 tablespoons finely chopped celery
•1 large egg, hard boiled, chopped
•1 tablespoon dill pickle relish
•1/3 to 1/2 cup mayonnaise, or as needed
•1/4 teaspoon salt, or to taste
•1/8 teaspoon freshly ground black pepper
Preparation:
In a bowl, combine the chicken, onion, celery, and egg; toss to blend. Add the relish, 1/3 cup of mayonnaise, salt, and pepper, blend well. Add more mayonnaise, if desired.
Serves 4.
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