TRISHA YEARWOOD BAKED VIDALIA ONIONS RECIPES

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LOW-COUNTRY BOIL RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Low-Country Boil Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning (such as Zatarain's)
4 pounds medium red potatoes
2 to 3 medium sweet onions, such as Vidalia, peeled and quartered if large
2 1/2 pounds cured, smoked pork sausage links, cut into 3-inch pieces
8 ears of corn, cut in half
4 pounds medium shrimp

Steps:

  • Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
  • Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.

SLOW COOKER GEORGIA PULLED PORK BARBEQUE RECIPE | TRISHA ...



Slow Cooker Georgia Pulled Pork Barbeque Recipe | Trisha ... image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 12 hours 25 minutes

Cook Time 25 minutes

Number Of Ingredients 15

1 cup finely chopped onion
2 cups cider vinegar 
6 ounces tomato juice 
1/2 tablespoon pepper 
1 teaspoon garlic powder 
Pinch cayenne 
Dash hot sauce, such as Tabasco 
1 teaspoon sugar 
2 medium sweet onions, such as Vidalia, quartered 
2 teaspoons light brown sugar 
1 teaspoon smoked paprika 
2 teaspoons salt 
Pinch black pepper 
One 4- to 6-pound Boston butt pork roast, bone-in 
Buns, for serving

Steps:

  • For the sauce: Puree the onion in a blender with 1/4 cup water. Place the pureed onion in a 2-quart saucepan with additional water to cover. Bring to a boil, then reduce the heat. Cook, stirring constantly until the water has almost evaporated. Add the vinegar, tomato juice, pepper, garlic powder, cayenne and hot sauce and mix well. Bring to a boil, and then stir in the sugar. Immediately remove from the heat. Set 1 cup aside for the roast. Let the remaining sauce cool completely, then refrigerate for later use.
  • For the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, paprika, salt and pepper and rub it over the pork roast. Then place in the slow cooker on top of the onions. Drizzle the reserved 1 cup of sauce over the roast. Cook the roast in the slow cooker on low for 10 to 12 hours, checking after 10 hours for tenderness.
  • Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork. Reserve the juices from the slow cooker to add to the meat for desired juiciness.
  • Serve on a bun with the juice.

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