Who watched the first episode of Game of Thrones Season 7 last night? I was enthralled from start to finish. I mean that first scene almost had me in tears. You go, Arya Stark! I especially loved the scene of Daenerys Targaryen finally coming home to Dragonstone. The silent joy and resolve of that moment was one of the most moving parts of this entire series.
I just can’t wait to see what happens for the rest of this season! Will Jon Snow and Daenerys meet? Will he find out the truth about his past? Will little Arya get her chance at revenge on Cersei, or will Jamie beat her to it? Will we see more of Ed Sheeran? (seriously, what was that all about?) All these burning questions and only 6 more episodes!
I like to make a special dinner for GoT night. This week it was one of our old favorites re-imagined. Pulled pork with an extra spicy bite and just a hint of sweetness seems more than fitting. Definitely give this one a shot the next time you sit down with friends or family to another thrilling episode!
- 3-4 lbs Pork Loin Roast
- Pork Rub- I created my own with 1/2 cup brown sugar and 1 Tbsp each: garlic salt, paprika, red pepper flakes and black pepper.
- 1-2 liter of Dr. Pepper
- 3 Serrano peppers- the smaller the pepper the more heat you get
- 2 Jalepenos, plus more if you want some for a raw topping
- 1 Green Pepper
- 1-2 Cup of Jack Daniels Spicy BBQ sauce.
These ingredients will give you a nice little mild to medium spicy bite. If you really want to kick it up a notch you can get 2 of the following: cayenne pepper, tobasco pepper or habanero peppers.
Rub the pork rub onto your roast and let it sit for 5 minutes. In your slow cooker add the roast fat side down. Slice the peppers at least in half and add to the slow cooker. Pour in the Dr. Pepper in so that the roast is at least 3/4 submerged. Pour 1/2 Cup of BBQ sauce onto the roast.
Cook for 6-8 hours on low.
Once your meat is tender carefully move the roast into a large bowl. The meat should easily pull apart with a fork. Shred the roast and add 1/2 cup BBQ sauce.
Toast your buns and add your favorite toppings such as Colby Jack Cheese, Jalapenos, Onions, or Cole Slaw. Don’t forget to top it with even more BBQ sauce to your taste!
I have officially jumped on the pulled pork bandwagon. This recipe is what pushed me over the edge. That also means that I have become insanely picky about my pulled pork, and may never actually order it from a restaurant ever again. There isn’t anything worse than a disappointing pulled pork sandwich. I have learned this lesson the hard way. Sometimes it’s way too dry and they just put a little drizzle of BBQ sauce over the top. Yuck. And even worse it could be drowned in some thin drippy BBQ. Yucky and messy. In my opinion the taste and texture of the pork should be able to stand on it’s own, then mix the BBQ in with the meat to create the perfectly flavored and juicy bite every time!
This creation came into being during the Dr. Pepper-palooza. Just randomly one day we decided to make an entire meal with Dr. Pepper since the other Dr. Pepper posts have been so popular. I was also a little curious if I could get Levi to cry uncle with the DP. He has a love for Dr. Pepper that is deep and it’s real. I mean we should probably just buy a pallet of it and Levi would still work his way through the whole thing before I got through a 24 case of Diet Coke. Ah yes, Levi and his 12 year old turbo metabolism. I would hate him for it if I didn’t love him so darn much!
But I digress. Time to bring the thunder!! HAHAHA……..I don’t know why.
- 3-4 lbs Pork Loin Roast
- Pork Rub- I created my own with 1/2 cup brown sugar and even parts garlic salt, paprika and black pepper. Sorry didn’t actually measure everything out, but you should use at least a tablespoon of each.
- 2 cans of Dr. Pepper
- 1 bottle of BBQ sauce. We used KC Masterpiece Hickory Brown Sugar BBQ.
Coat the pork roast in the rub. Really work it in there so the meat will absorb the flavors and it won’t just all come off the minute it hits the liquid. I usually spend a good 2-3 minutes working the rub in. At some point I plan on getting a meat injector because that would really kick the flavor into high gear.
Add the pork loin to the slow cooker and pour in both cans of Dr. Pepper. I also added about 1/2 cup of the BBQ sauce so the meat would have a little of that flavor as well. We cooked the pork for 2 hours on low and then 3 hours on high. But if you are able to let it cook all day you can do 6-8 hours on low.
You’ll know when it’s done if you stick a fork in the side and meet little resistance pulling it away from the roast. Put the roast on a serving platter or you can drain most of the liquid from the slow cooker and shred it in there. Add 1/2 bottle of the BBQ sauce and toss the meat around to get a good coating. You can add more BBQ sauce to meet your saucy needs 🙂
Another very important decision to make is the bun. I think the best one would be crusty on the outside and soft on the inside. Toast it up a little, pile on the meat and serve with your favorite sides.
So I am just now realizing how many pork recipes we’ve been doing lately. What can I say…….it’s my favorite white meat!! To me chicken is the other white meat 😉
So one of the best things of having Alanna stay with us is that it’s ok to buy regular servings of food and there is just a little bit left over. So we were all at the grocery store kind of just wandering around and we saw a 5 lb rack of ribs on sale. I jumped on that soooooo fast!! I had been craving steaks but I will only eat those off the barbeque and we are sadly out of propane and haven’t had a chance to fill it back up. Also, with the winter coming on super fast it’s probably not worth it now.
But ribs, those you can just throw in the oven and they will come out juicy and perfect!!! So I just came up with this little recipe on the fly 🙂
- 3/4 cup brown sugar
- 2 tbsp garlic salt
- 1 tbsp paprika
- 1 tbsp black pepper
- Optional- crushed red pepper if want a little kick of spice!
- 1 onion
- 1 green pepper
- 2 cups KC Masterpiece Hickory Brown Sugar BBQ Sauce
- 5 lbs rack of ribs
So here goes:
Line a backing sheet with tin foil. Preheat the oven to 300 degrees.
Mix your rub together and really work it into both sides of the rack of ribs. I mean get it in there!! Give that meat a nice little brown sugar massage like you’re getting paid for it 😉 …..ok that was a little weird, but hopefully you get the point.
Next slice up your onion and green pepper and place half on top of the rack and half on the bottom to keep the ribs out of the juices. You can fill the bottom of the pan with 1 cup of beer or water to help the ribs be really moist. Cover pan tightly with tin foil.
Put your ribs in the oven for 3 hours. Then drain the fat from the pan. Move all the veggies under the rack of ribs and liberally brush the BBQ sauce over the ribs. Place the ribs back in the oven for 30 minutes.
Let them cool just a little bit and then pile up the napkins and dig in!!!
I also just want to say a big THANK YOU to all of you that follow the blog and check out our fun recipes. We are just a few views away from 500 views and that is a really big deal for us!!! This blog has been so special to Levi and myself and is definitely the one hobby we’ve ever had that has staying power…..not only thanks to our love of food but also because we love sharing this with friends and family and the WORLD 🙂
I would love to hear any type of suggestions or favorites that you would like to share with everyone!