Slow Cooker Pulled BBQ Pork

Hello everyone! Sorry its been so long. I meant to post some recipes while I was away on vacation but I got the flu and food was the last thing on my mind.

I made this recipe last week and it was the easiest and quickest meal ever! I put the ingredients together in the morning and in the evening instant meal!

1 (3lb.) pork shoulder (I used picnic)

1 cup of your favorite BBQ sauce

1 small onion chopped

Combine all ingredients in crock pot and cook on low for 7-10 hours. When done shred the meat and serve!

Kansas City Style Pork Ribs

This picture doesn't do any justice to my ribs! They were so tender the meat just fell off the bones. I am used to a sweeter taste I have never tried "Kansas style" before. I have been to Kansas City on business but I never had an opportunity to try ribs! These ribs give a little kick oh my they were so good...finger licking good.

Ingredients
2 slabs pork spare ribs, 3 pounds each
Kansas City Barbeque Sauce, recipe follows
Dry Rub:
2 cups brown sugar
1/2 cup dry mustard
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Directions
Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
Kansas City Barbeque Sauce:
2 tablespoons vegetable oil
1 (about 2/3 cup)small onion, finely diced
3 cups water
1 cup (2 (6-ounce) cans) tomato paste
1/2 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup molasses
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
Yield: 3 cups

Recipe courtesy of food network The Neelys

Perfect Potstickers

My husband and I absolutely love potstickers it is our favorite appetizer. I could not find the recipe I was looking for so I searched on the food network and came across this easy one from Alton Brown. They were delicious but it tasted as if something were missing. I have made potstickers before ( I wish I could find that recipe--did someone borrow it?) and they were the best.

1/2 pound ground pork

1/4 cup finely chopped scallions

2-Tbsp. finely chopped red bell peppers

1 egg, lightly beaten

2 tsp. ketchup

1 tsp. yellow mustard

2 tsp. Worcestershire sauce

1 tsp. light brown sugar

1-1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

35 to 40 small wonton wrappers

3 to 4 vegetable oil, for frying

water for sealing wontons

1-1/3 cup chicken stock, divided

• Preheat oven to 200F.


• Combine the first 11 ingredients in a medium mixing bowl (pork through cayenne), set aside.


• To form dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush two edges of wrapper lightly with water. Place 1/2 rounded tsp. of pork mixture in the center of the wrapper.


• Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of filling is gone.


• Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes without touching. Once two minutes are up gently add 1/3 cup chicken stock to pan, turn heat down to low, cover, and cook for another two minutes.


• Remove wontons to a heatproof platter and place in warm oven. Clean pan in between batches by pouring in water and allowing the pan to deglaze.


• Repeat until all wontons are cooked. Serve immediately.


• cook time: 20 minutes yield 35 to 40 potstickers.