blogger visitor

Tuesday, April 30, 2013

Simple Ways to Prepare Slow Cooker Pulled Pork

By Sam Milner


There are many simple ways to cook pulled pork leftovers. By switching up ingredients and adding exotic herbs, you can create unique recipes that your guests will love. Slow cooker pulled pork is one of the most delicious recipes out there. You can use pulled pork leftovers as a base for sandwiches, pizza, meat pie, tacos, burritos, enchiladas, and other tasty meals. Use your imagination and try a new recipe every time. Here are a few basic recipes to impress your family and friends:

Pulled pork scramble - This is the perfect recipe for breakfast. Mix pulled pork leftovers with eggs, onions, shredded cheese, green bell peppers, and herbs. Use cheddar cheese or mozzarella. Add chopped fresh basil and other spices. Pulled pork scramble goes with hot sauce and tortillas.

Spicy pulled pork - For this recipe, you need tomatoes, adobo sauce, onions, salt and pepper, bay leaves, oregano, and pulled pork. Mix all ingredients in a crockpot and add hot sauce. Shred the pulled pork with a fork. This dish goes well with sour cream, hot sauce, and tortillas. It's one of the easiest and most delicious slow cooker pulled recipes, so make sure you try it out.

Greek salad - If you want to cook a healthy, nutritious meal, try a Greek salad. Use pulled pork, lettuce, tomatoes, feta cheese, onions, olives, and Italian salad dressing. For a Mediterranean twist, add olive oil, croutons, green bell peppers, and garbanzo beans. You can add a variety of spices and herbs for extra flavor. This salad can be easily incorporated into your weight loss diet.

Beer braised pulled pork - Anyone can prepare this basic recipe using pork shoulder, chili, Spanish paprika, garlic powder, onion powder, olive oil and spices. For a unique flavor, use a different sauce every time you prepare this meal. The beer should be added slowly until the pork meat is completely covered. This slow cooker pulled pork recipe is perfect for dinner.




About the Author:



No comments:

Post a Comment