Pulled Pork Sandwich for the Crock Pot
Preparation time: 15 minutes
Cooking time: 6-10 hours
Serves: 8
- 3 lb pork roast
- 7-8 Tbsp. Victoria Taylor’s Kansas City Seasoning
- 1 onion
- ½ cup red wine vinegar
- salt and pepper to taste
- 1 bottle (19 oz) KC Masterpiece BBQ Sauce
- optional garnish: coleslaw and dill pickle slices
Completely coat the roast with Kansas City Seasoning. Cut the onion in half and place flat on the bottom of the crock pot. Add ½ cup vinegar. Place the roast on top of the onion, and cook on high for 6 hours or on low for 10 hours. When it is done, take two forks and shred or pull the pork from the roast. Add the BBQ sauce, and cook for another ½ hour on high (1 hour on low). Serve on a bulkie roll. For that extra taste, layer the pulled pork with coleslaw and dill pickle slices on the roll.
Brisket with Victoria Taylor’s Toasted Onion Herb Seasoning for the Crock Pot
Preparation: 25 minutes
Cooking time: 8-10 hours
Serves: 4
- 4 pounds of beef brisket
- ½ cup Victoria Taylor’s Toasted Onion Herb Seasoning
- 4 Russet Potatoes, peeled and cut into 1 inch chunks
- 3 Carrots, peeled and cut into 1 inch pieces
- 1 large Onion cut into 1 inch chunks
- 1 Tbsp. Worcestershire sauce
- 2 bay leaves
- ½ cup Red Wine
- 2 cups Beef Stock
- Salt and pepper to taste
- 1/2 cup flour
Remove any excess fat from the brisket with a sharp knife. Liberally coat the brisket with 6 tablespoons of Toasted Onion Herb Seasoning, reserving the rest of the seasoning. Place the potatoes, carrots, and onions on the bottom of a large crock pot. Add remaining Toasted Onion Herb Seasoning, Worcestershire sauce, bay leaves, wine, and beef stock to the pot. Place the brisket on top of the vegetables (if you have a large brisket, simple cut it in half and stack the two pieces on top of each other). Add salt and pepper to taste. Cook on low heat for 8-10 hours or on high heat for 4-5 hours.
About 1 hour before serving, remove 1 cup of liquid, combine with the flour, and add it back into the pot to allow the broth to thicken. Remove bay leaves and serve.
Tip: Since you are cooking with a large piece of meat, I like to remove the brisket, slice it, and place it back into the crock pot just before serving. This way each piece of meat gets a nice coating of gravy as it is served.
Moroccan Chicken Stew for the Crock Pot – With Victoria Taylor’s Moroccan Seasoning
Preparation time: 30 minutes
Cooking time: 4 Hours
Serves: 6
- 8 medium carrots cut into 1” pieces
- 2 red bell peppers cut into 1” strips
- 2 medium onions cut into 1” chunks
- Zest and juice from 2 lemons
- 2 Tbsp. finely chopped fresh ginger
- 1 medium butternut squash cut into 2” chunks
- 1 can (15 oz) chick peas drained
- 1 can (28 oz) whole plum tomatoes
- 6 bone-in skinless chicken thighs (about 2 lbs.)
- 5 Tbsp. Victoria Taylor’s Moroccan Seasoning
- Salt & pepper to taste
- Chopped fresh Italian parsley for garnish
Coat the chicken thighs with 3 Tbsp. of the Moroccan seasoning and set aside. Combine the carrots, bell peppers, onions, lemon juice and zest, ginger, squash, chick peas, and tomatoes in the crock pot. Add the remaining 2 Tbsp. of Moroccan seasoning. Place the chicken on top of the vegetables. Cook on high heat for 4 hours. Add salt & pepper to taste. Serve over rice or couscous and garnish with chopped parsley.
Tip: This recipe can be cooked on low for 8 hours or on high for 4 hours – whatever fits your schedule best.
Pork Tenderloin and Winter Vegetables with Victoria Taylor’s Herbes de Provence for the Crock Pot
This fall-apart tender meat will melt in your mouth, and the added sweetness of the vegetables will have guests asking for more.
Prep time: 25 minutes
Cooking Time: 4-7 hours
Serves 6
- 2 teaspoons vegetable oil
- 3 Tbsp. Victoria Taylor’s Herbes de Provence
- 1 pork tenderloin, (1½ – 2 lbs.)
- 2 medium sweet potatoes, peeled and cut into eighths
- 1 large red onion, cut into eighths
- 2 medium carrots, peeled and cut in 2-inch pieces
- 8 ounces parsnips, peeled, woody core removed and cut into 1-inch pieces
- 1 cup water
- ½ cup red wine
- Salt and ground black pepper, to taste
Heat oil in skillet over medium-high heat. Sprinkle 1 Tbsp. Herbes de Provence over pork. Place tenderloin in skillet; searing all sides until browned; about 5 minutes. Place tenderloin in a 4-5 quart slow cooker. Add vegetables, water, wine and 2 Tbsp. Herbes de Provence. Cover and cook on low for 7 to 9 hours, or on high for 4 to 6 hours. Remove from cooker. Season to taste.
