SLOW ROASTED POTATOES 275 RECIPES
SLOW-ROASTED PORK BUTT RECIPE | KARDEA BROWN | FOOD NETWORK
Provided by Kardea Brown
Categories main-dish
Total Time 6 hours 30 minutes
Cook Time 20 minutes
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 275 degrees F.
- Place the pork shoulder on a cutting board or baking sheet. Whisk together the brown sugar, ginger, paprika, black pepper, salt and garlic in a small bowl. Rub the spice mixture all over the pork butt.
- Pour the beer and orange juice into a large Dutch oven and add the pork. Cook, uncovered, basting with any juices that accumulate in the pan, until the pork reaches an internal temperature of 200 degrees F and shreds easily, 6 to 7 hours. Let the pork rest for 10 to 15 minutes, then shred. Serve on brioche buns.
SLOW COOKER CHICKEN ENCHILADA STUFFED SWEET POTATOES ...
Steps:
- Wash and dry the sweet potatoes. Wrap the potatoes individually in foil.
- Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with 1/4 cup enchilada sauce.
- Place the potatoes on the other end, stacking 2 on top of 2.
- Cover and cook on low for 6 to 8 hours, or until potatoes are tender.
- When done, remove the potatoes and chicken.
- Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce.
- Split open the sweet potatoes, then top with 2/3 cup of the enchilada chicken.
- Drizzle each half with 1 tablespoon cheese and place under the broiler 2 to 3 minutes, or until melted.
- Garnish each potato with 1 tablespoon sour cream and scallions or cilantro.
Nutrition Facts : ServingSize 1 potato, Calories 413 kcal, CarbohydrateContent 47 g, ProteinContent 34 g, FatContent 10 g, SaturatedFatContent 4.4 g, CholesterolContent 101.5 mg, SodiumContent 809.5 mg, FiberContent 6 g, SugarContent 9 g
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