Cooking Tips and Recipes


Recipe Courtesy of Paula Deen

54321Based on 24 Reviews

Servings: 10-15 servings
Prep Time: 5 min
Cook Time: 12 hours
Difficulty: Easy

Ingredients Add to grocery list

2 tablespoons chili powder
1 tablespoon onion powder
1 ½ teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch of cayenne pepper, optional
5 pounds boneless pork butt or shoulder
2 cups barbecue sauce (homemade or store bought)
10 to 12 soft hamburger-style buns



In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper, and cayenne, if using.  Rub the spice mixture on all sides of the pork.  Cover and refrigerate for at least 2 hours, or overnight.

Place pork in a slow cooker.  Set on low heat and cook for 10 hours.  Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat.  Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat.  Put the pork back into the slow cooker.  Combine the barbecue sauce and 3 cups of the skimmed broth.  Stir into the pork and cook 2 hours.  Using a slotted spoon, remove the pork from the slow cooker.  Place the meat on a serving platter or on individual buns.  Serve the remaining sauce alongside.

Buttermilk Coleslaw
I can’t have a summer barbecue without this buttermilk coleslaw on the menu.  I absolutely love the flavors of the spicy Dijon mustard combined with the tang of the cider vinegar and buttermilk, and the sweetness of the brown sugar and the secret ingredient – celery salt.  The colors of the green and purple cabbage with the orange carrots look so pretty on the table.  When you make my pulled-pork barbecue, be sure to make this coleslaw and serve them together on a bun.

½ cup mayonnaise
1½ tablespoons Dijon mustard
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
½ teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 cups finely shredded green cabbage (about ½ head)
4 cups finely shredded purple cabbage (about ½ head)
2 large carrots, grated

Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, kosher salt, and pepper in a large bowl.  Add the cabbages and carrots and toss to combine.  Cover and chill until serving time.



Tools You May Need

Slow cooker
Mixing bowls

Chorizo-Beer Chili            

Courtesy of:

Courtesy of:


1 pound chorizo or Italian sausage,
cut into ½-inch pieces
3  pounds ground beef
4  medium onions
2  cloves garlic, minced
28oz. Canned tomatoes,
diced, undrained
12oz. beer
3  poblano peppers, or 4-oz. can
green chili peppers, seeded and


  • In 6-quart Dutch oven or kettle brown the sausage on all sides; remove to a large bowl.
  • Cook the beef, onions, and garlic in sausage drippings over high heat, half at a time. Stir mixture often; cook till beef is browned. Return all of mixture to Dutch oven (including sausage).
  • Stir in undrained tomatoes, beer peppers, tomato paste, salt, and hot pepper sauce. Bring to a boil; reduce heat.
  • Cover and simmer for 1½  hours or until meat is done. Skim off fat if necessary. Add beans; heat through. Ladle into bowls; garnish each serving with shredded cheese.

Makes 14 servings.

Recipe adapted from Better Homes & Gardens, Casual Entertaining.