:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: South of the Border

I tried this recipe for the first time this week and it was a hit. This black bean chicken is made up of just a few ingredients, tastes amazing and is really easy to make. Get your crock pot out and get your taste buds ready for a party!

Black Bean Crock Pot Chicken

* 4-5 boneless, skinless chicken breasts
* 1 (15 ozs.) can of corn, drained
* 1 (15 ozs.) can of black beans, drained
* 1 (15 ozs.) jar salsa, any kind
* 8 ozs. cream cheese

Directions

Place chicken breasts in crock pot. Mix corn, black beans and salsa together and pour over chicken. Cook on low for 4 1/2 - 5 hours. Place cream cheese block right on top and cook on low for 1/2 an hour. Mix cream cheese in until thoroughly incorporated. The sauce will be a bit runny, but you can thicken it up or serve over spanish rice and along with cornbread. Also makes great enchilada or burrito filling. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Black Bean Crock Pot Chicken

:: Thursday's Recipe Rodeo ::

It's Thursday and you know what that means! This is a place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. I would love to know if you try any and what you think of them!

Today's Round Up: Slow Cookin' Goodness

I had a strange hankering for pulled pork sandwiches the other day so I found a recipe by Tyler Florence that looked good and I tweaked it to our liking - it is easy and delicious. We will be making this one a lot!

BBQ Pulled Pork Sandwiches

Dry Rub:
* 3 Tbsp. paprika
* 1 Tbsp. garlic powder
* 1 Tbsp. brown sugar
* 1 Tbsp. dry mustard
* 3 Tbsp. salt (I use Kosher)
* 1 (3-5 pound) pork roast (I use shoulder or Boston butt)

BBQ Sauce:
* 1 Cup cider vinegar
* 1/2 Cup yellow mustard and 3 Tbsp. Dijon mustard
* 1/2 Cup ketchup
* 1/2 Cup packed brown sugar
* 2 garlic cloves, crushed
* 1 tsp. kosher salt
* 1 tsp. cayenne pepper
* 1/2 - 1 tsp. black pepper

Directions

Mix dry rub ingredients in small bowl and then rub the blend over the entire pork and place in refrigerator for at least one hour (or up to overnight - the longer it sits, the better the flavor). Spray crock pot with pan spray and cook pork on low for 7-8 hours.

While the pork is slow cooking, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it. *The longer you let it sit, the better the flavor becomes!

After 7-8 hours in crock pot, remove pork and place on cutting board. Pull pork apart (I use two forks). Once pork is pulled apart, put it all back into the crock pot. Pour all of previously prepared BBQ sauce over pulled pork, stir well so the pork is coated with the sauce. Cook on low for one more hour.

To serve, spoon the pulled pork mixture onto the bottom half of a hamburger bun or roll. Kaiser rolls are perfect for pulled pork sandwiches. Cole slaw is a perfect addition to your sandwich as well. ENJOY!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo, and if you don't have a blog and want to share a recipe with us, leave it in the comments!Click here for a printable version of BBQ Pulled Pork Sandwiches