Slow Cooker Kickin' Mexican Pulled Pork

I cannot urge you enough to make this pork. After testing several versions over the past couple of years and doing quite a bit of research, this recipe rose to the top of my list as the tastiest, most-succulent Mexican pulled pork I've ever made.

First of all, utilizing the slow cooker means that the pork has a chance to really break down and become ultra tender {while staying super moist and juicy}.  Also, I now realize that I never quite took the plunge and went all the way with the spices I was using in previous attempts at Mexican pulled pork. I just wasn't heavy-handed enough. I'd sprinkle just a pinch of this and that on the meat, but never really committed to seasoning the pork the way it needed to be seasoned. That all changed with this recipe.

This pulled pork has real depth of flavor ... perfectly-spiced pork perfection. I love the complexity of the spices used. The typical key players of Mexican cuisine like, ground cumin and chili powder are present. But, so are some other spices that you may not expect - a pinch of ground clove and a bit of cinnamon, for example. Massage the spice rub onto the pork the night prior to cooking for maximum flavor impartment. Then, just sear and toss into the slow cooker in the morning.

The result is pure perfection. The pulled pork can be used for tacos, enchiladas, quesadillas, tostadas or Mexican pizza.

Yields 6 - 8 servings.

March Recap

It's April! How glorious! I have been so overly ready for spring. I'm praying that the decent weather we've had this past weekend here in Michigan is here to stay! (Fingers crossed.)

In spite of lots and lots of sickness making its way through our household all throughout the month of March, I did manage to post a handful of new recipes and share some other non-recipe posts this past month. The flu took hold of us one-by-one and knocked each of us on our butts for almost a week at time during March! I've had my fridge, freezer and pantry loaded with ingredients to make so many new recipes, but it's been a month of doctor visits, make-up homework and caring for my sick young ones (and myself). I'm looking forward to getting back into the swing of things and bringing you some yummy, new recipes in April. In the meantime, here's a look back at March.

March Recipe Posts

Rustic Quiche with Ham, Asparagus and Cheese

Quiche is one of those things I love making when I want to use up some leftover ingredients that I have on hand in the fridge. Also, it's something pretty simple to throw together since I usually keep pie crust in the freezer or fridge. Sometimes I have store-bought or sometimes I have some discs of homemade. The filling possibilities are pretty endless with quiche - spinach, peppers, tomatoes, mushrooms, onions, asparagus, ham, bacon or sausage. For this go-round, I used ham, green onions and asparagus. And, of course, there's cheese in there - lots of cheese!

And, truth be told ... I hate messing with crimping or fancying up the edges of pie crusts. So I just cut off the excess, leave it as-is and label the recipe rustic. (Sounds legit to me!)

Yields 8 slices.

Taco Pan Pizza

This is such a fun, kid-friendly recipe. What's great about a recipe like this one is that you can adapt it to your family's liking. You're free to use whatever taco-style toppings you prefer.

I buy fresh pizza dough from a local grocery store, but I've, also, purchased balls of dough in the frozen section near the frozen bread dough and rolls. Many mom-and-pop pizza joints will sell you a ball or two of their dough for a couple of bucks each if you ask, too. Of course, if you have a pizza dough recipe that you like to make from-scratch (and you have the time), knock yourself out. (I, personally, don't care for the refrigerated pizza dough that comes in a tube, but that could be used if you like it.)

Simple Slow Cooker Cheesy Potato Soup

About once a week, I make some version of potato soup - especially in the chillier months of the year. It's one of my kids' favorite things to eat. But, truth be told ... I, personally, get rather bored with my basic version, so I often try switching things up a bit. A couple of my favorite potato soup variations? My Chipotle and Chicken Corn Chowder (its base ingredients are potatoes and corn) and my Slow Cooker Potato, Sausage and Sweet Corn Chowder.

My children, however, prefer just a simple, basic potato soup. I like this version because it's made in the slow cooker and the ingredient list is a short one. I often peel and dice my potatoes the evening before. (Peeling and dicing potatoes at 7:00 a.m. is not my idea of fun!) I store them covered in cold water in the fridge, then drain them in the morning just before starting the soup. The bacon can, also, be cooked the evening before. Just reheat it between two paper towels briefly when you're ready to serve the soup, then chop it up.

NOTE: This soup would, also, be fabulous with the addition of corn added in.

Yields 6 servings.

Slow Cooker Overnight Morning Glory Steel Cut Oatmeal

Yes, I'm posting yet another overnight oatmeal recipe. I can't help it. I'm addicted. Steel cut oats are truly one of my favorite breakfast ingredients. Making them in the slow cooker is a no-brainer for me. I get them going right before heading to bed and then we wake up to a hot, hearty breakfast. There's no fuss, no hassle and no work when I'm still half-asleep, but needing breakfast ready for the family around six in the morning. I just keep the oatmeal on warm and it's ready as everyone trickles in to grab a bowl before heading out for the day.

I based this version on the ingredients in my Morning Glory Muffins recipe. The muffins are a favorite of mine from my childhood. They are chocked full of apples, oats, dried fruit, nuts {if desired}, carrots, zucchini and lots of fabulous spices. They have so many great things going for them ...  lots of healthful ingredients and tons of flavor.

I strongly urge you to give steel cut oats in the slow cooker a try. Your life will never {ever} be the same. And, one of the great things about making oatmeal this way is that it can be reheated easily throughout the week on other busy mornings if you have leftovers.

NOTE: This may look like a long list of ingredients. However, most of them, I believe, are items many of us keep on hand.

Yields 3 - 4 hearty servings.

Easy DIY Spice Drawer Storage

Looking for a storage solution for your spice collection? My spices and dried herbs were in dire need of some attention and organization. I was going insane trying to find what I needed each time I cooked. (You'll understand why when you see the before  photo of my spice arsenal!) So, I recently got to work brainstorming and implementing a spice storage solution that would make my time in the kitchen more efficient and enjoyable.

I am sharing my Easy DIY Spice Drawer Storage  solution this month on my Kitchen Made Simple series over on Teal and Lime. I'd love for you to check it out. Within my post there, you'll find before and after photos, as well as a simple breakdown of how easy the project was to do.

My hope is that you'll be inspired as you see just how simple and fun it was to tackle a project that I had been ignoring putting off for a long time. After spending around twenty dollars and only a couple of hours of my time, I now have all of my spices in total organization and ready for me to take on any recipe in the kitchen.

Swing on by Teal & Lime for the full post today! 


Much Love,
Angela

Blogger Spotlight with Lori from Foxes Love Lemons

I'm excited to introduce a new monthly feature here on Joyously Domestic. Each month we'll get to know a different blogger in a series I'm calling Blogger Spotlight.  I've made some wonderful blogging friends since starting Joyously Domestic almost two years ago. My hope is that my Joyously Domestic readers will be introduced to some wonderful bloggers while getting a glimpse into the lives of some really fantastic people who share our love for food and passion for cooking.

This month I'm featuring Lori from Foxes Love Lemons. I don't quite remember when or how I first crossed paths with Lori, but I'm pretty sure it had something to do with the two of us bonding over our love of using wonton wrappers as the base for fun appetizers. (It, also, helps that she's a fellow Michigander.)

Her blog is loaded with so many inspiring recipes and stunning photos. Head over and check it out. I know you'll just fall in love with her recipes as much as I have. She never ceases to inspire me with her creative recipes and amaze me with her talent for photography. 

Skillet Balsamic Pork Chops

This is a great way to dress up boring pork chops without a lot of hassle and without fussy ingredients. A simple balsamic vinegar glaze comes together easily and quickly to pack quite a flavorful punch (without being too overpowering).

 

We served these chops over buttered egg noodles, but they would be wonderful over mashed potatoes and rice, as well. The hardest part (if there is a difficult part) of this recipe is getting the chops cooked to your liking. We like our pork cooked thoroughly, so we made sure they were well done in the center. Use a meat thermometer to gauge the doneness to your preference.

Yields 4 servings.

Bananas Foster Cinnamon Roll Bake

I purchased two eight-count packs of cinnamon rolls on sale at a supermarket bakery last week. They looked so good in the package, but were a little on the dry side. I immediately had the idea to turn them into some type of breakfast-y casserole or bake. What I came up with is essentially a bread pudding, but this is a little less custard-y than traditional bread puddings.

One of our family's favorite desserts is bananas foster and after recently being given a bottle of rum extract, I knew I wanted to utilize it to take this recipe over the top. I'm positive, however, that you could use a good quality vanilla extract or even some booze (wohoo!) in place of the rum extract ... and this would still be just as heavenly.

I've seen cinnamon roll bread pudding made using many types of cinnamon rolls, so I'm sure the kind from the tube in the refrigerated section at the store (or even the frozen kind) that you bake at home would work great, too, in this recipe if you didn't want to purchase already-baked ones as I did.

This was a huge hit at Sunday's family brunch at my mother's house. It feeds a good-size crowd and was the perfect sweet treat to go along with our savory breakfast dishes.

Serves 10 - 12. (This recipe could easily be halved if serving a smaller crowd.)