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Found 2 results

  1. I'm sure this video / recipe will cause me grief before it's over Ingredients: 1 4-6lb Boston Butt 1-2 sliced onions BBQ Rub of your choice Beer or Apple Juice or liquid of your choice Barbecue Sauce of your choice Directions: Rinse the boston butt and coat liberally with the seasoning rub of your choice. Set aside to rest for 30 minutes. Slice the onions and line the bottom of your crock pot with them. Pour in about 6-8 ounces of beer or liquid of your choice. Set the roast in on top of the onions, cover the crock pot and cook on low for 8 hours. When the time is up, remove the roast from the pan and strain the liquid from the onions. Shred the pork. Put it back in the crock with the strained onions. Add barbecue sauce, mix well, and serve...
  2. In my quest for a healthier lifestyle, I have been experimenting some with a lot healthier foods. This weekend I tried this out in the crock pot and was really happy with the results. Here's the nutritional breakdown for this recipe: Slow Cooker Black Bean Chili Ingredients: 2 tbsp Vegetable Oil 6 cloves of minced garlic 1 medium onion, coarsely chopped 1/4 tsp red pepper flakes 1 to 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried oregano 1 bay leaf 28 ounce can of diced tomatoes 1 tsp salt 1 1/2 cups of water 6 ounces tomato paste 1 tbsp red wine vinegar 2 16oz cans black beans, drained and rinsed 2 16oz cans great northern beans, drained and rinsed 3 ounces of sharp cheddar cheese, grated (use 1/2 oz per serving as a garnish) Chopped green onions, for garnish Directions: Heat the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili powder and cumin and cook, stirring, for 2 minutes. (You may need to add 1/4 cup of water after you add the dry ingredients depending on your particular cook). Add this mixture to the slow cooker along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low for 6 to 8 hours. Stir in canned beans about an hour before serving. Notes: Before you serve this dish, taste it to see if it needs more salt. This recipe is not particularly healthy for anyone who might be on a low sodium diet, but this recipe does contain a very significant amount of potassium. Reducing this serving size to 1 cup instead of 1 1/2 cup brings the calorie count per serving down to about 360 calories per serving. I was really pleased with this recipe and I plan to do it again. I fed myself and my girlfriend dinner with it and have 4 containers leftover that went in the freezer that I can reheat for lunch or take to work with me for dinner.
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