Friday, September 18, 2009

Football Feast: Slow cooker BBQ Pork Sliders and Veggie-rific Taco Dip

Kevin and I love football Sundays- he mostly for the games, me mostly for the food. Whether it's just the two of us or a houseful of guests we always put together a yummy food menu that lasts all day long. Last Sunday we used the slow cooker to make mouth-watering bbq pork sliders. These sandwiches are super simple and they make the house smell amazing, like a true home cooked meal. We combined the sandwiches with a fresh, creamy and surprisingly healthy taco dip served with yellow and blue corn tortilla chips. Perfect for football Sundays!

Slow Cooker BBQ Pork Sliders
Tangy BBQ sauce and soft shredded meat star in this delicious football treat. 
Serves 6 (two sliders each)

2 lb. pork shoulder or brisket
2 onions, sliced
1 green pepper, sliced
2 1/2 c BBQ Sauce (Sweet Baby Ray's is the BEST!)
1/2 c water
Juice of two limes
1 tsp. seasoned salt
1 tsp. pepper
1 tsp. garlic salt
1 tsp. onion powder
12 Slider buns

Season the pork with seasoned salt, pepper, garlic salt and onion powder. 

Scatter one of the sliced onions and the green pepper on bottom of slow cooker and place the pork on top. Top with the second onion, a 1/2 cup of BBQ sauce, lime juice and a 1/2 cup of water. 

Slow cook on low for 6 hours. After 6 hours remove lid and shred meat using two forks. Add remaining two cups of BBQ sauce and continue to cook for 1-2 more hours.

To serve place meat on bun and top with pepperoncinis and pickles. Touchdown!

Veggie-rific Taco Dip

Creamy cheese topped with fresh veggies is a perfect (and surprisingly guilt-free) game day snack!
Serves 6

3/4 c. low fat sour cream
3/4 c. low fat cream cheese
1 envelope taco seasoning
1 c. shredded lettuce (romaine or iceberg)
1/4 c. onion, diced
1/2 c. green pepper, chopped
1/4 c. frozen corn, thawed
1 tomato, chopped
3 tblsp cilantro, chopped
1/2 c. shredded cheddar cheese
Yellow and blue corn tortilla chips

Combine sour cream, cream cheese and taco seasoning in a bowl. Spread on the bottom of a 9x9 inch dish. Top with veggies and cheese and serve with tortilla chips. Shout out to Jenna for inspiring this recipe!

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