Outlaw Potatoes

There’s a little barbecue joint near us.

We’re not sure what it’s called. The owners themselves don’t seem to really know what it’s called, either. In some places, it’s “Taste of Texas,” and in others, it’s “Texas BBQ Joint.” Neither are particularly imaginative, but I don’t really mind because their food is pretty good.

One thing on their menu is a concoction called, “Outlaw Potatoes.” It’s a baked potato smothered in sour cream, cheese, green onions, and either pulled pork or chicken.

This is my own version of it.

I did this first part the night before, since I want dinner to be ready when I got home today and didn’t really want to wait forever. Anyway, last night, I coated russets in olive oil, sprinkled them with coarse kosher salt, and put them in an oven. The foil underneath was to catch oil as it dripped.

After an hour, they were soft when squished, so I took them out, let them cool, and refrigerated them.

Next, I prepared the slow cooker Texas pulled pork. First, put some vegetable oil in the crock pot. I was using brand new measuring spoons because most of mine have mysteriously (and maddeningly) disappeared from my kitchen over the last month or so. I have no idea where they’ve gone and this is driving me absolutely crazy. Two sets, practically obliterated. *sigh*

Next, put a chunk of pork in there. The recipe said to do four pounds, but this piece here was that big and seemed like far too much.

So I cut it in half

And only put half in the crock pot. The other half went in the freezer. I think I’ll be making jambalaya soon with it.

Now for the sauce. Here’s some barbecue sauce (Famous Dave’s, of course).

Normally I like to mix up the sauce separately, but this time around I didn’t want to dirty any extra dishes, so I put it right on the pork.

Then I added some apple cider vinegar.

And chicken broth (I always use reduced sodium, if I can).

We’re just getting started. Here’s a bit of brown sugar added to the pot:

A bit of yellow mustard:

Some Worcestershire sauce:

Some chili powder:

Some dried thyme:

And finally, some minced garlic:

I had waited until this point to mix it together, but now was a good time for that.

Lastly, I chopped an onion and added that.

And with that, I put the lid on it and put it in the fridge overnight. In the morning, I took it out and plugged it in.

After I got home from work that afternoon, it smelled amazing. This is what it looked like:

Remarkably fork tender.

Just a few minutes of shredding with two forks, and this is what it looked like.

Now for the assembly. First, I sliced a potato lengthwise, heated it up in the microwave, and pushed the ends toward each other to open it up a bit.

Added some plain Greek yogurt (healthier than sour cream!), shredded cheese, and chopped green onions. They probably would have added crumbled bacon at the Taste of Texas, but I didn’t think it would really add a ton so I didn’t bother.

Then, finally, I topped everything with the pulled pork.

Very delicious.

An easy dinner, and a satisfying one. Very flavorful and filling.

And very easy. Perfect for a weeknight.

Crock Pot Brown and Maple Sugar Pork Tenderloin

I started a new job recently.

It’s so, so wonderful to have regular hours again. Working two part time jobs, while it helped pay the bills, led to an inconsistent and unpredictable schedule that made things hard to plan around. I had to put everything in a shared google calendar just so hubby would know if he could plan on spending time with me or not.

Now that I have a regular full-time job with predictable hours for the first time in a long time, I find myself getting home about the same time as hubby, give or take a half hour. Without an afternoon to prepare dinners, I’ve been looking for meals that I could throw together quickly.

Enter the crock pot.

I found this recipe via Pinterest, hosted on a blog called “Your Homebased Mom.” Leigh Ann’s pictures looked pretty yummy, so although pork really isn’t my favorite meat to cook with, I was game to try it. A little variety is always nice, and let’s face it: I love maple syrup.

My first step was greasing my crock pot. No recipe ever says to do this, and it never occurs to me to do it independently, and I always end up with some charred sauce bonded to the sides of the porcelain. I’m trying to be better about this.

Next, I put my pork in the bottom of the crock pot, seasoned with salt and pepper.

Next, I made my sauce. I started with a bit of garlic…

Added maple syrup…

Added Dijon mustard…

And some honey…

And some brown sugar…

Some balsamic vinegar…

And finally, some dried thyme.

Whisked together, this is what it looked like.

Just pour it over the pork…

Cover and set it to low!

At the end of the day, this is what the pork looked like. A little nasty looking, not gonna lie.

Before serving, we’re going to make a sauce. This is super easy and quick. Just take the juices from the crock pot and cook on the stove.

Dissolve some corn starch in water…

And mix it into the sauce to thicken it up.

That’s that!

To serve, I put some instant mashed potatoes on a plate, topped with some of the pork (which pulled apart easily at this point), and dribbled some of the sauce on top.

At this point, I was still skeptical. I informed hubby that I wouldn’t be offended if he didn’t like it, as the pork looked dry and the sauce looked a lot darker than I expected. But as it turns out, everything was quite good. The pork wasn’t dry, just tender, and the sauce had a nice sweet-yet-smoky taste to it that made me happy that I’d bothered to put it together.

Give it a try!

Pork Chops with Mushrooms and Shallots

Hubby and I celebrated our second anniversary yesterday. He gave me a card with a list of “Things a wife just knows.” Number two on the list is, “Meat is his favorite meal.” Truth.

He also gave me pearl earrings. That has nothing to do with this blog post, but I thought you should know.

I’ve never been a huge fan of pork, but I do like to try to change things up and do something a little different now and then. I know hubby gets bored with chicken, and you can only do so many things with ground beef, so here we are. Anyway, this recipe (another from Gina at skinnytaste.com) looked yummy.

The recipe called for bone-in pork chops, but I didn’t realize that until I got home from purchasing my boneless pork chops, so I just went with it. I started by seasoning with salt and pepper.

Melt some butter…

And put those chops in the butter to sizzle and brown up.

I knew the timing would be off since I was using boneless, but timing meat makes me nervous, so after I flipped them, I used a thermometer to try to approximate doneness. Not sure it worked real well.

Anyway, when the chops are done, toss in a whole bunch of chopped shallots. These are the homegrown ones from my Aunt.

After a couple minutes, add some chicken broth. This will help get all that pork flavor off of the pan and into the sauce!

Then I added some Dijon mustard and dried parsley (because I forgot to pick up fresh).

Mmm, starting to smell yummy!

Finally, I added sliced mushrooms and some salt and pepper.

Just let it cook for a few minutes, until the mushrooms are done. And that’s it! To serve, put a pork chop on a plate and top with some of the mushroom sauce.

I served myself the chop that had the thermometer in it, and I think that was the driest one because all the juices leaked out. My impressions that night were that the pork was okay and the mushroom sauce was delicious.

But I had a leftover chop the next day, and I realized that that one was much better, even though it was nuked! So I guess I did all right. Seriously, though, my favorite part was the mushroom and shallot sauce. Even if you leave out the mushrooms, I still think it’s worth making. The tang from the Dijon mixed with the shallots and chicken broth? Oh yes. Yummy.