• Slow Cooker Beer Pulled Pork

    How to make Slow Cooker Beer Pulled Pork

    Yield: 8 servings

    Prep Time: 5 minutes

    Cook: 6 hours 20 minutes


    1 (3.5 pound) boneless pork butt roast
    1 large onion, sliced
    12 ounces beer, such as a dark ale
    1 tablespoon soy sauce
    1 1/2 teaspoons smoked paprika
    1 teaspoon kosher salt
    3/4 teaspoon freshly ground black pepper

    For BBQ Sandwiches:

    2 cups barbecue sauce, plus more for serving
    Sandwich or slider buns
    Toppings of your choice such as onions, pickles


    Place the roast and onion in a 3 1/2 to 4 quart slow cooker. Pour in the beer. Add the soy sauce, paprika, salt, and pepper. Cover and cook on low for about 6 hours, or until fork tender. Time will vary by slow cooker.

    Transfer the meat to a cutting board. Using two forks, pull the meat apart into shreds, discarding any fat. Strain the onions, reserving 1 cup of the liquid. Return the shredded pork, onions, and reserved liquid to the slow cooker. Serve or make BBQ sandwiches.

    For BBQ Sandwiches:

    Stir in the barbecue sauce. Cover and cook on low for 15 minutes, or until heated through.

    Serve on sandwiches between buns with toppings of your choice.

  • Spicy Blackened Chicken Sandwiches

    How to make Spicy Blackened Chicken Sandwiches

    Yield: 4 servings

    Prep Time: 5 minutes

    Cook: 23 minutes

    You can also use a cast iron grill pan to cook the chicken, just make sure to turn your vent hood on as the pan may get smoky.


    1 (12 ounce) bag broccoli slaw
    1/4 cup spicy aioli
    Juice of 1 lemon
    Salt and freshly ground black pepper
    4 Just BARE® boneless skinless chicken breast fillets
    1 heaping tablespoon prepared blackened seasoning
    1 loaf ciabatta bread, cut into 4 sandwich portions


    In a medium bowl combine the broccoli slaw, spicy aioli, and lemon juice. Season with salt and pepper to taste and toss until well coated. Refrigerate until ready to use.

    Meanwhile, prepare the grill for cooking over direct medium-high heat. Sprinkle both sides of the chicken with the blackened seasoning, pressing the seasoning into the chicken to coat well.

    Once the grill is smoking hot, place the chicken on the grates. Turn the heat to the lowest setting. Cover and cook for about 4 minutes, or until blackened. Turn and cook on the other side for about another 4 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the chicken to a plate, loosely tent with foil, and let rest for 5 to 10 minutes.

    Divide the chicken breasts between ciabatta slices. Top with the broccoli slaw mixture then sandwich with the remaining bread pieces. Serve.

  • Natie Bomb Turkey Sandwich

    How to make Natie Bomb Turkey Sandwich

    Yield: 4 sandwiches

    Try using a flavored mayo, such as sun-dried tomato, for a fun flavor addition.


    8 slices 12-grain bread
    4 slices cheddar cheese
    Mayonnaise, to taste
    6 ounces thinly sliced turkey
    8 slices thick-cut bacon, cooked crisp
    1 granny smith apple, cored and cut into thin slices
    1/4 cup caramelized onions


    Divide the cheese among half the bread slices. Place the cheese and bread slices in the toaster oven and toast until the cheese is melted and the bread is lightly browned. Spread the other slices of bread with mayonnaise. Divide the turkey, bacon, apple, and onion between the mayonnaise slices of bread. Place in the toaster oven and toast until the bread is lightly browned and the other ingredients are warmed. Top the sandwiches with the remaining toasted cheesy bread halves and serve.

  • French Onion Burgers

    How to make French Onion Burgers

    Yield: 4 servings


    2 tablespoons extra virgin olive oil
    1 large onion, thinly sliced
    1/2 teaspoon sugar
    Kosher salt
    1/2 cup low-sodium chicken broth
    2 tablespoons Worcestershire sauce
    1 1/2 pounds 85% lean ground beef
    1 teaspoon onion powder
    4 hamburger buns (I used pretzel buns)
    2 cups shredded gruyere cheese
    2 tablespoons grated parmesan cheese
    Dijon mustard, lettuce, sweet potato fries, for serving


    Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring, until it starts to brown, 3 to 4 minutes. Add the sugar and 1/2 teaspoon salt, reduce the heat to medium low and cook, stirring occasionally, until deep golden, 10 to 15 more minutes. Add the chicken broth and 1 teaspoon of the Worcestershire sauce and simmer until the onion is tender and the liquid is almost evaporated, about 8 minutes.

    Preheat the broiler. Gently mix the beef, onion powder, salt and pepper to taste, and the remaining Worcestershire sauce in a bowl with your hands. Form into four 3/4-inch-thick patties and place on a broiler pan. Make an indentation in the center of each with your thumb. Broil, turning once, 5 to 6 minutes.

    Place the buns cut-side up on a baking sheet. Sprinkle with both cheeses and broil until melted, about 1 minute. Spread mustard on the buns and top with with lettuce, the burgers and caramelized onion. Serve with sweet potato fries.

  • Steak Sandwiches

    How to make Steak Sandwiches

    Yield: 4 sandwiches


    1 cup mayonnaise
    2 cloves garlic, minced
    1 tablespoon olive oil
    1 pound beef round steak, sliced
    Salt and freshly ground black pepper to taste
    2 green bell peppers, cut into 1/4-inch strips
    2 yellow onions, sliced
    4 hoagie rolls, split lengthwise and lightly toasted
    4 slices provolone cheese
    1 teaspoon dried oregano


    In a small bowl combine the mayonnaise and garlic. Cover and refrigerate until ready to use. Preheat oven to 450°F.

    Heat oil in a large skillet over medium heat. Generously sprinkle beef with salt and pepper and saute until lightly browned. Stir in green pepper and onion and season with more salt and pepper. Saute until vegetables are tender then remove from heat.

    Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with provolone and sprinkle with oregano. Place sandwiches on a rimmed baking sheet and heat in oven until cheese is melted.

  • Portobello, Broccoli, and Red Pepper Melts

    How to make Portobello, Broccoli, and Red Pepper Melts

    Yield: 4 servings


    1 small head broccoli, cut into small florets
    1 tablespoon olive oil
    Kosher salt and freshly ground black pepper
    4 portobello mushrooms, stems removed and sliced 1/2-inch thick
    2 red bell peppers, ribs and seeds removed and sliced 1/2-inch thick
    1/4 cup mayonnaise
    1 small garlic clove, minced
    4 thick slices country bread
    4 ounces Gouda cheese, thinly sliced


    Move oven rack 4-inches away from upper heating element and preheat broiler. Line a rimmed baking sheet with foil and toss broccoli with olive oil. Season with salt and pepper. Broil, tossing once, until broccoli begins to char slightly, 4-6 minutes.

    Add mushrooms and peppers to pan and season with salt and pepper, tossing to combine. Broil, tossing once or twice, until vegetables are tender, 8-10 minutes. Set aside.

    Meanwhile, in a small bowl, combine mayonnaise and garlic and season with salt and pepper. Spread mayonnaise mixture on bread sliced. Top with vegetables and cheese. Place on baking sheet and broil until cheese is melted and lightly browned, 2-4 minutes. Serve immediately.

  • Slow-Cooker Balsamic Pulled Pork Sliders

    How to make Slow-Cooker Balsamic Pulled Pork Sliders

    Yield: 15-20 sliders (depending on bun size)


    1 (2 1/2 - 3 pound) boneless pork shoulder roast

    1 large onion, chopped

    1 medium green sweet pepper, chopped

    1 teaspoon dried thyme

    1/2 teaspoon dried rosemary

    1/2 cup low-sodium chicken broth

    1 cup balsamic vinegar

    3/4 cup ketchup

    1/4 cup packed brown sugar

    1/4 cup honey

    1 tablespoon Worcestershire sauce

    1 tablespoon Dijon mustard

    pinch red chili pepper

    1 clove garlic, minced

    1/2 teaspoon salt

    1/4 teaspoon freshly ground black pepper

    15-20 slider buns or small dinner rolls, split

    coleslaw, pickles, etc.


    Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 - 4 quart slow cooker. In the cooker, combine onion and green pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat. Cover and cook on low for 7-8 hours (time will vary by slow cooker).

    Meanwhile, make the barbeque sauce. In a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, chili pepper, garlic, salt, and pepper. Bring to a boil, reduce heat. Let simmer, uncovered, for 20-25 minutes, or until thickened, stirring occasionally.

    Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return meat and strained vegetables to the slow cooker. Stir in barbeque sauce. Cover and cook on low for 30 minutes.