Apricot Pulled Pork:

I was nervous to try this, because it's one of those recipes that sounds good one minute, and the next minute your not real sure! We finally gave it a try and I was very surprised! It has a mild, slightly sweet flavor and it just turned out very well!! And you know from my last post that I'm not a big pork fan! I hope you give it a try!!!

1 cup barbecue sauce
1 & 1/2 cups apricot preserves
1 envelope (4 tblsp.) dry onion soup mix
2 tblsp. mustard
2 tblsp. soy sauce
3 pound pork roast

Place pork in a slowcooker. In a small bowl, whisk together BBQ sauce, apricot preserves, soup mix, mustard and soy sauce. Mix well. Pour over pork roast. Cover and cook on high for 4-5 hours, or low for 8-10 hours. Shred with two forks and serve!

Note:
-Make sure you check the label of your bbq sauce, soup mix and soy sauce. They are well known for having wheat hidden in them. We use "Sweet Baby Rays" bbq sauce, "Lipton" soup mix, and we have found gf soy sauce at Dollar General, of all places!!!
-The pork is pictured on a GF Bun from Eat'n Park and you can learn more about that in THIS post.


This recipe is originally from: sixsistersstuff.com

Maple & Brown Sugar Pork Tenderloin:

I'm not a huge pork fan at all. I don't mind sausage every now and then, but I definitely prefer turkey sausage over pork, so I guess that really doesn't count! BUT, we had some pork tenderloin, so I was looking around for a way to fix it, and this was definitely a winner! Since it's cooked in the crock-pot, the meat was so moist and tender and the slightly sweet and sour sauce went with it very well! 

I hope you give it a try! 

2 lb. Pork Tenderloin

1 tsp. minced garlic

1/4 cup maple syrup (only 2 tblsp. if you are using pure maple syrup)

4 tblsp. Dijon Mustard

2 tblsp. honey

2 tblsp. brown sugar

1 tblsp. Apple Cider vinegar

1/2 tsp. dried thyme

1 tblsp. cornstarch

1 tblsp. cold water

Place the pork in a slowcooker.

In a small bowl, whisk together the garlic, syrup, mustard, honey, brown sugar, vinegar and thyme. Pour over the pork and turn to coat thoroughly. Cover and cook on high for 3-4 hours, or on low for 7-9 hours.

When ready to serve, if the liquid in the slowcooker is boiling, combine the water and cornstarch and slowly pour into the hot liquid and stir to thicken. If the liquid is not boiling, remove the meat to a serving platter and cover with foil to keep warm. Pour the juices into a saucepan and heat to boiling. Add cornstarch and water mixture and stir until thickened. Serve over tenderloin! 

Menu:

Maple & Brown Sugar Pork Tenderloin

Mashed Potatoes

Green Beans

Coleslaw

Note:

-For fast and easy clean-up, use a slowcooker bag in your crockpot!

They are my best friends! I don't use them all the time, but they are super handy and I love them!

If you haven't used them yet, you should definitely try them out!

You can find them with the other bags, foil, wax paper, etc, in your grocery store!

Recipe from sixsistersstuff.com

Peanut Butter Frosting:

We are big peanut butter fans here! We spread it on pancakes, cookies and brownies, stir it into vanilla ice cream, and use it as a dip for apples, carrots and celery (just to name a few)!!!

For my brother's birthday, he requested chocolate cake with peanut butter icing. I found this recipe and could have eaten it by the spoonfuls, it was so good!!

I hope you try it out!! 

2/3 cup peanut butter

1/2 cup butter, softened

2 tsp. vanilla

3-4 cups powder sugar

2-4 tblsp. milk

In a small mixing bowl, beat peanut butter and butter until smooth. Mix in vanilla. Add the powder sugar, one cup at a time, until you have mixed in 3 cups. The mixture will probably be chunky. Add the milk 1 tblsp. at a time, until you reach the consistancy that you want. If you add too much milk, add more powder sugar, 1/2 cup at a time, until it's where you want it.   

Note:

-This would be fabulous on chocolate chip cookies or spread over brownies!! Actually, it would be good as a dip for apples too! But if you don't have apples, just dip your spoon in it!!!