Root Beer BBQ Pulled Pork

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Well...this is definitely NOT what I wanted to share with you today...

See...I had this thought in my head that I would celebrate my favorite month (October) with nothing but Halloween treats and pumpkin goodies.

I have a delicious pumpkin recipe to share with you, but unfortunately flickr was being mean to me last night and wouldn't let me upload pictures.

My mornings are usually taken up by getting me and the two kids ready before having to take Little Butt to school, so I tend to start setting up my blog posts the night before.

But lucky for you, flickr wouldn't let me do that last night so I'm sharing this delicious recipe instead!

Pulled pork is super easy to make.

I only recently discovered just how easy it really is.

Once I found out the trick, I've been a pulled pork making machine!

Not really. I've only made it about 4 times in the last 4 months. Once a month...that's not bad right??

The only negative I've ever had to say about this stuff is that it makes SO much! (I never think to half a recipe)

When it's just me, a 4 year old and an infant, pulled pork for days can get a bit old.

HOWEVER! This last time I made it, I took the leftovers and made BBQ pulled pork nachos.

Go ahead...think that one over. I'll give you a minute.

...........

You back? Awesome!

You hungry for pulled pork that can then be made into the most amazing nachos ever??

Let's get cooking then!

Cut the tenderloin lengthwise to get four pieces. Sprinkle both sides of meat with the magic four ingredients.

Toss the pork in a crockpot and pour in the root beer.

If any of the meat pokes out of the top of the root beer, cover it with some BBQ sauce. Cook that up for a good 6 hours or so.

The meat should shred easily when attacked with two forks. Pour off the excess juices after shredding the meat, then smother with BBQ sauce. Cook for another 30 minutes to an hour.

Serve it up and enjoy!!

Root Beer BBQ Pulled Pork

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Ingredients:

• 2-2 1/2 pounds boneless pork tenderloin
• 24 ounces root beer
• 20 ounce bottle BBQ sauce
• garlic powder
• onion powder
• garlic salt
• pepper

Directions:

1. Slice tenderloin lengthwise so you have 4 long pieces.
2. Sprinkle both sides of each piece with garlic powder, onion powder, garlic salt and pepper. Place in crockpot.
3. Pour root beer over the pork tenderloin. 
4. Baste any pieces of tenderloin that are not covered by the root beer with BBQ sauce.
5. Cook on low about 6-8 hours.
6. Shred pork and pour off excess juices.
7. Add BBQ sauce and stir to coat well.
8. Let simmer another 30-60 minutes.
9. Serve and enjoy!!

Serret's Infamous Crockpot Chicken

Do you ever have those days where you are just run down and don't want to stand in the kitchen for hours making an elaborate meal?? Yeah. Me too.

Eight years ago, The Hubble and I had wedding showers galore. During one of these wedding showers we received a big ol' crockpot. Over the years, the only thing I've ever used that crockpot for was to keep my queso warm after I cooked it. Nice right??

Well, one day I was on Facebook and my friend Serret polled her friends to see if anyone would be interested in a couple crockpot recipes she had thrown together. I immediately jumped on with a big "yes, please!"

Serret went on to explain that her infamous crockpot chicken has been served at several dinner parties. Her guests would devour the dish and ask for more.

When I looked at the recipe and saw how easy it was (that and the fact that it was a ton of cheese, with some chicken thrown in) I ran to the store to get the ingredients. Serret is not wrong. This dish was delicious! The Hubble, Little Butt and I really enjoyed it and now that I'm typing this, I'm thinking I'm going to have to make it again soon. Luckily the air is turning crisp and I can feel the chill coming so I will have yet another excuse to break out the crockpot again!

I asked Serret if I could share her recipe with you as well and she said yes! So here it is:

Ingredients: 2 packages chicken breast tenderloins, 2 cans nacho cheese soup, onion powder, garlic powder, salt, pepper, 1 box rotini pasta and 1 stick of butter. Easy right??

Start by laying out your chicken tenderloins and sprinkling them with salt, pepper, onion powder and garlic powder. You control how much you put on them. This is what mine looked like when I was done.

NOTE: I did not trim anything off these tenderloins but when they were finished cooking I realized I should have cut off the piece of white stuff at the top of the tenderloin. I think it's a fatty piece or gristle or something...but you should definitely cut them off. It's much easier at the end. Trust me.

After the chicken is seasoned to your liking, dump it in your crockpot.

Then dump in the cans of nacho cheese soup.

 

Stir it all up and make sure the chicken is well covered with the cheese soup. Now cover and cook on low for about 6-8 hours. 

I cooked mine on low for the 6 hours then turned it up for another 1/2 hour to hour. It looked like this when finished cooking.

When the chicken is nice and tender, take two forks and shred it. We wanted ours pretty chunky so I just broke up the chicken into pieces.

At this point you want to cook your rotini as per the directions on the package. When the pasta is done cooking, drain it and melt a stick of butter in the pasta.

Then sprinkle it with a bit of salt and pepper.

Serve the noodles in a bowl, topped with the cheesy chicken and you have yourself a darn good, super easy meal that everyone in the family will enjoy (even those who don't like cheese: i.e. The Hubble).

Linked up with Family Friendly Friday's with Mommie Cooks.

Serret's Infamous Crockpot Chicken

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Ingredients:

• 2 packages chicken breast tenderloins
• 2 can nacho cheese soup
• garlic powder, to taste
• onion powder, to taste
• salt, to taste
• pepper, to taste
• 1 package rotini pasta
• 1 stick butter

Directions:

1. Trim fat off chicken.
2. Sprinkle chicken with salt, pepper, onion powder and garlic powder; place in crockpot.
3. Add nacho cheese soup making sure chicken is well covered.
4. Cover and cook in crockpot on low 6-8 hours until thoroughly cooked.
5. When chicken is finished fully cooked, shred with two forks.
6. Cook rotini as per directions on package; drain.
7. Melt butter over rotini and coat well; sprinkle with salt and pepper to taste.
8. Serve chicken mixture over rotini.
9. Enjoy!