Though I do my best to stay organized and cook healthy meals throughout the year, I find that I am extra motivated in January. I get back to my weekly meal planning and plan out healthy meals for the week. One of the ways that I cope with busy weeks is to pull out my slow cooker. I love meals that can be prepped ahead of time (often the night before), allowing me an entire day free of worrying about preparing dinner. I also love that most of the meals that I prepare in my slow cooker yield enough food for at least two meals for my husband and I. It’s even better when I can repurpose the leftovers into a new dish with minimal effort!
So, when I was contacted in December about taking a look at Andrew Schloss’s new cookbook The Art of the Slow Cooker, as well as the corresponding iPhone app, I jumped at the chance. I knew it would come in quite handy come the New Year.
I had a blast playing around with the iPhone app (which you will find here in the iTunes App Store). I do love all things iPhone! The app allows you to browse recipes from the book (with photos!), save recipes as favorites, and even add recipe ingredients to a shopping list! Check out the screen shots I took from my iPhone…
In my house, we are big fans of barbeque… And, by we, I mostly mean my husband. Don’t get me wrong…. I do like barbeque recipes, but my husband LOVES them! If I fed him pulled pork and BBQ beef every day, he’d be a happy man. So, I was instantly drawn to the South Carolina Pulled Pork recipe that I found in the app. And, I decided to make it at the last minute, and I did actually use the shopping list feature, which turned out to be pretty helpful!
The pulled pork was a big hit and my kitchen smelled pretty fantastic as it was slow cooking away. We enjoyed eating it with some coleslaw and sweet potato fries. Then, I repurposed the leftovers into a tasty pulled pork pizza (the recipe is at the end of this post!).
Even though this pulled pork recipe is pretty fantastic, don’t go running off to your kitchen just yet. If you love slow cooking, you won’t want to miss this opportunity!
Two lucky readers will have the opportunity to try out The Art of the Slow Cooker for themselves! The nice people at Chronicle Books have provided me with both a copy of the book and a free download of the iPhone app to give away!
To enter the giveaway, simply leave me a comment by Sunday (January 9th) letting me know your favorite way to use your slow cooker! (Also, if you don’t mind, let me know if you have an iPhone to try out the app!) I will randomly select the two winners on Monday!
Please Note – Only US residents will be eligible to win the giveaway.
Slow-Cooked South Carolina Pulled Pork from The Art of the Slow Cooker
(Used with Permission)
Makes 6 servings
- 1 tablespoon onion salt
- 2 tablespoons sweet Hungarian paprika
- 4 tablespoons light brown sugar
- 2 teaspoons chili powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- 3 pounds boneless pork shoulder (picnic) or boneless country-style pork ribs
- 2 tablespoons vegetable oil
- 3/4 cup apple cider vinegar
- 2 teaspoons Tabasco sauce
- 6 large hamburger buns (optional)
- 1 1/2 cups coleslaw (optional)
Mix the onion salt, paprika, 1 tablespoon of the brown sugar, the chili powder, allspice, and black pepper. Remove 1 tablespoon of the spice mix and reserve; rub the remainder all over the pork. Wrap the pork in plastic wrap and set aside for 1 hour, or refrigerate overnight.
Heat the oil in a large skillet over medium-high heat. Brown the pork on all sides and transfer to a 4-quart slow cooker or larger. Add the vinegar, reserved spice mixture, and the remaining 3 tablespoons of brown sugar to the skillet and bring to a boil, scraping any browned bits from the bottom of the pan into the liquid. Pour over the pork, cover the cooker, and cook for 6 to 10 hours on low, until the pork is fork-tender.
To serve, remove the pork from the cooker, cut into 1/2-inch-thick slices, and shred the slices into bite-size pieces with two forks. Add the Tabasco to the liquid in the cooker. Return the pork to the cooker and toss to coat with liquid. Serve immediately, or keep warm for up to several hours. Serve on soft rolls with coleslaw, if desired.
Leftover Pulled Pork Pizza
Exact measurements aren’t really necessary for this pizza. Use your favorites and what you have on hand!
- Fresh pizza dough for 1 pizza
- 1/2 cup barbeque sauce
- 1 1/2 cups pulled pork
- 1 cup shredded mozzarella cheese
(cheddar or monterey jack would be lovely, too!)
Place a pizza stone on the middle rack of the oven and preheat the oven to 475°F. (If you don’t have a pizza stone, you can assemble the pizza on a lightly greased baking sheet or pizza pan and bake on the middle rack.)
Line your pizza peel with a piece of parchment paper, and press the dough out into a rectangle. Spread the barbeque sauce out over the pizza dough and top with the pulled pork. Sprinkle the mozzarella cheese on top of the pulled pork.
Bake the pizza on the stone (on the parchment paper) for about 12 – 15 minutes, until the cheese is bubbly and golden. Allow the pizza to cool for about 5 minutes prior to slicing and serving.
My Kitchen Addiction Product Review Policy and Disclosure- I received this product (Art of the Slow Cooker iPhone app) at no cost from the manufacturer (or a representative PR firm) for the purpose of testing and reviewing the product. Unless otherwise specified, I do not accept monetary compensation for reviewing or writing about products. I only review products that I have personally tested and used in my kitchen/home, and all opinions expressed are my own.
Please note that the links to The Art of the Slow Cooker cookbook provided on this page is are Amazon affiliate links.
Congratulations to the giveaway winners -
Sherri Crawford (#50) was selected as the winner of the cookbook.
Lori (#28) was selected as the winner of the iPhone application.