Monday, May 2, 2011

Pulled Pork with a side of Gooseberry Patch shredded chicken

Big Sissy requested pulled pork for the menu of her First Communion party.  Now as pig farmers AKA pork producers, we love to serve pork at this pig pen and often make pulled pork from a shoulder or loin roast in the crock pot.  However, for busy days like this, we have an even easier option.

As you know, my mother-in-law and I sell retail pork cuts at our local Farmer's Market and other venues to help raise money for the 3 kids' college.  One of our most popular sellers is our pulled pork.  You see it is already cooked so all you have to do is defrost and warm to serve and you have one yummy sandwich.  We sell it plain or with BBQ sauce.  I prefer the plain as you can then sauce it up to your own likings.

So on Thursday night, I took several containers of pulled pork out of the freezer and put it into the fridge to defrost.

Saturday morning, I put it in the crock pot on low for a few hours and then switched it to the keep warm setting for serving.  Besides having to stir the pork a few times in the crock pot, I didn't have to do anything else and it really doesn't get much easier than that.

We served the pulled pork with buns and BBQ sauce on the side.  We also had a few requests for ketchup.

This is one convenient option that this working momma appreciates.

Another convenience for me is the cookbooks I can download onto my Kindle.  Recently I downloaded Gooseberry Patch's Circle of Friends Cookbook Slow-Cooker Recipes.  After downloading the cookbook, I found myself on a long plane ride so I decided to do some menu planning and stumbled upon this yummy chicken sandwich recipe.  Since it used my slow-cooker, I thought it would be relatively easy so what did I have to lose.

The recipe had a few more steps than I usually prefer for a crock pot recipe, but all in all, it was well worth the effort and one that I would especially recommend for the weekends.

Vickie's Shredded Chicken Sandwiches
1/4 cup olive oil
4 boneless, skinless chicken breasts
1 onion, chopped
10 3/4 oz. can cream of mushroom soup
1 cup chicken broth
2 t. soy sauce
2 t. Worcestershire sauce
1/2 c. sherry or chicken broth
salt and pepper to taste

Heat oil in a skillet over medium-high heat.  Brown chicken for 5 minutes on each side.

Place chicken in a slow cooker; set aside.

Add onion to skillet; saute' until golden.

Add soup, broth, sauces, sherry or broth, salt and pepper to skillet.

Stir well.

Pour over chicken in slow cooker.

Cover and cook on low setting for 6 to 8 hours, until chicken juices run clear.

Shred chicken with a fork and serve on buns.


Hunk of Meat Mondays



  1. I downloaded that cook book on my kindle too! Love it!

  2. Both look yummy. It's usually beef sandwiches around these parts! As with most livestock producers, we use what we have in the freezer, right?!

  3. I think I am going to see if I can swing one of these for my Mother's Day/Birthday present! Wish me luck! This looks so yummy, especially now that the day has a chill in it!


Related Posts Plugin for WordPress, Blogger...
Web Analytics