Barbecue is something we take for granted during warm weather and even into the cooler autumn days, but sometimes we crave that smoky flavor during the winter months when it’s just too cold or snowy to go outside and fire up the grill or smoker. With this recipe for Slow-Cooked Barbecue Pork, though, you can satisfy that craving right in your kitchen, and all year long.
Since you use a slow cooker, you can let the pork steaks cook while you take care of other chores around the house. The dish is so easy to make, it will leave you plenty of time to make this Tasty Taco Salad, which goes well with the barbecue pork. You may want to add a refreshing glass of lemonade, which also complements both the pork and the taco salad.
SLOW-COOKED BARBECUE PORK
2 pork steaks (about 2 pounds), cut in half
1cup chopped onions
2 teaspoons grill seasoning (mesquite or hickory)
Salt and pepper to taste
1 cup your favorite hickory-smoked barbecue sauce
1 cup Dr. Pepper soda
Lightly spray inside of slow cooker with nonstick cooking spray.
Sprinkle grill seasoning and salt and pepper on both sides of pork steaks. Slightly brown them in a skillet before placing them in slow cooker.
Make two layers of the pork steaks, evenly dividing the chopped onions on each layer. Spread one half cup of barbecue sauce on each layer.
Pour soda over all, cover with lid.
Turn slow cooker on high and let cook for 3 1/2 to 4 hours, or until tender when you test with a fork. When done, put on serving plate and eat warm. Serves 4.
TASTY TACO SALAD
1 pound ground beef
1 (1-ounce) package taco seasoning
2 cups refried beans (from 1-pound can)
2 cups chopped tomatoes
2 cups shredded lettuce
1 avocado sliced
2 cups shredded Cheddar cheese
1 (10-ounce) package of restaurant style tortilla chips
1 jar of your favorite salsa
Sour cream for garnish
In a small skillet over medium heat, brown ground beef.
Add taco seasoning mix and stir until completely combined with ground beef.
With heat on low setting, add refried beans and heat through, stirring until well mixed, about 10 minutes; remove from heat and set aside.
Place enough tortilla chips around sides and bottom of 4 medium-size bowls to make a bed of chips.
Divide ground beef/refried bean mixture into fourths and place inside bed of tortilla chips. Spoon several tablespoons of salsa over beef mixture in each bowl.
Sprinkle 1/4 cup of shredded cheese over refried beans and then 1/2 cup of lettuce and tomatoes over cheese in each bowl. Sprinkle each bowl evenly with avocado slices.
Sprinkle another 1/4 cup of shredded cheese over lettuce and tomatoes, add a few more tablespoons of salsa over all. Garnish with a dollop of sour cream in center of each serving. Makes 4 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
