Slow Cooker Recipes Archives - Page 3 of 5 - Poor Man's Gourmet Kitchen

Oven Roasted Beef Brisket

Easiest Oven Roasted Beef Brisket

One of my top 10 recipes is my Texas Style Beef Brisket but, in that recipe, I only cooked the point, which is the thicker portion of a brisket. In this recipe I cook an entire brisket, Austin Texas style. This means you won’t need the rub that I show you how to make in the other Texas style recipe because, in Austin, they only use Kosher salt and pepper. It is an oven roasted recipe so, you’re not going to see the smoke rings that are so overly admired but it will still be just as juicy, tender and flavorful.

Beef Brisket in a the bag per pound total weight and price.

Understanding the Beef Brisket

When it comes to several of my more “expensive” recipes, I always hear the same gripes and complaints. They say, “this isn’t a poor man’s recipe” but I completely disagree. First off realize that this is the Poor Man’s GOURMET kitchen so it’s not all about canned tuna and saltines. I believe that there is a time and place for everything. This means that I justify and understand special occasion costs. Some things do cost more than others, there’s just no way around that but, there just might be a way through that still saves money. When it comes to this brisket costing me $60 dollars, I look at the price, I consider how many meals and mouths I can feed and the price per pound. This Brisket, per pound, costs less than hamburger where I live. And if you’re interested in the amount of money I saved vs. eating out, CLICK HERE and read this!

Raw and trimmed, kosher salt and peppered Beef Brisket in a roasting pan.

Beef Brisket Preperation

A Beef Brisket is one of the easiest things to prepare for roasting. How much labor that goes into it, however, totally depends on how much work your butcher did for you and how much you want to do yourself. The trimming is, by far, the most difficult part but it’s really easy to do. Just cut out off the fat and proportion the meat into the shape you want it to be. You should leave a good 1/4 inch of fat across the whole bottom, though, and consider removing the silver skin, on top, and an inch or two from the end of the flat(the skinnier portion of meat). Then season the meat with an even amount of kosher salt and pepper. I recommend seasoning in the roasting pan to prevent a messy counter top. Now all you have to do is bake the brisket, covered, for 12 hours at 200° Fahrenheit.

Easiest Oven Roasted Beef Brisket Recipe by Poor Man’s Gourmet Kitchen

Barbacoa Pork

The Best Barbacoa Pork

Usually, when I hit a grand slam, I’m either running the bases or shoveling food in my face at Denny’s. Which one of those two moments do you think this is? If you guessed Denny’s, you’re half right. Only, this time, I’m stuffing my face with this amazing Barbacoa Pork recipe because it’s a winner.

Marinated Pork Picnic Roast for Barbacoa Pork.

Barbacoa Pork Marinade

In case you don’t know, Barbacoa is a recipe that was developed years ago in the Caribbean and it’s where the word barbecue derives. It’s usually prepared with beef meat, from the head. Sometimes goat or lamb is substituted for more gaminess and flavor(I think that’s a made up word, “Gaminess?” idk).

In this recipe, I use a Pork Picnic Roast(shoulder), and I used the Barbacoa Beef recipe that I filmed and posted a couple of years ago and transposed it for pork by adding Cilantro and Orange juice to the ingredients. That might sound crazy but it works, good I might add. And, Carnitas has Orange juice in it so, don’t even sweat it. Anyway, I only compare the two because of the mad similarities; they’re both pork recipes, with similar ingredients, cooked for long hours at a time and they both make excellent tacos.

My favorite taco condiments, onion, cilantro and lime.

Barbacoa Pork Tacos

In my opinion, the best tacos are fried tacos and this Barbacoa Pork recipe is no exception. I do occasionally double stack corn tortilla’s and eat my tacos soft but, nothing beats a little hot oil and some salt, to crisp up and flavor a boring tortilla. Then, I just keep it real with some simple condiments; onion, cilantro and lime. No need for salsa because the fresh flavor and spice is already in each bite. If you want to check out my Pico De Gallo recipe, however, I’m not going to stop you.

Barbacoa Pork Ingredients:

10 lbs Pork Picnic Roast
Kosher Salt and Pepper 1/2 tsp per lb

Marinade
1 small onion
6 Garlic Cloves, peeled
2 Chipotle Chili’s in Adobo Sauce
2 tbsp Adobo Sauce
1 1/2 tbsp Cumin
1 tbsp Turmeric
1/2 tsp Ground Cloves
1 tbsp Oregano, dried
1/4 cup apple cider vinegar
1 tbsp fish sauce
1/2 cup Orange juice
1/2 bunch Cilantro
1 cup Red Enchilada Sauce, PMGK Recipe Only

Red Enchilada Sauce Ingredients: (Watch the Video)

12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves

Follow the instructions in the Barbacoa Pork video tutorial and Bake the marinated Picnic Roast at 200° Fahrenheit for 12 hours. For Tacos, I recommend Corn tortilla’s, raw or fried topped with Barbacoa Pork and Garnished with chopped Onion, Cilantro and Fresh Lime.

Shredded Chicken Tacos

The Best Shredded Chicken Tacos

If you’re a fan of Tex-Mex or Mexican food and you love Shredded Chicken Tacos, you’re in for a treat because this is the real deal and they’re so easy to make using this slow cooker recipe. The meat is fall off the bone tender and full of amazing flavor. Plus, this recipe can be used for more than just tacos. I’m talking about burritos, nachos, chimichangas, quesadillas or served over rice, it’s that versatile.

Shredded Chicken Taco Seasoning

One of the best seasonings to use for this Shredded chicken Taco recipe is Blackened Seasoning. It’s got everything you need in one and can usually be found with barbecue rubs and all purpose seasonings in your grocery store. It’s also very easy to make if you can’t find someone that carries it and you want or need to make your own. Here’s my recipe for Blackened Seasoning if you’re interested. The seasoning in the photos and video tutorial is my recipe and it’s got smoked paprika, cumin, onion & garlic powder, as well as a few other ingredients you’re going to love. It goes great with pork, beef, poultry and seafood. I highly recommend you try it, if you haven’t already. I also use kosher salt and pepper.

Diced Tomatoes, garlic and chipotle peppers in adobo sauce topped with seasoned chicken thighs and Mexican oregano.

Shredded Chicken Tacos Secret Sauce

Every recipe has that one thing that makes it really special and this Shredded Chicken Tacos recipe is no exception. In the bottom of your slow cooker, you want to add a can of diced tomatoes, chipotle peppers and some minced or chopped garlic. Then, once you add the seasoned chicken thighs, top everything off with Mexican Oregano. If you’re Crock-Pot has a heavy glass lid like mine and it doesn’t allow steam to escape, you won’t have to add any liquid. Otherwise, 1 cup of chicken broth might be necessary. The cooking time will depend on what you’re trying to accomplish. Set on low, I personally cook for 10 to 12 hours but the recommended cooking time by the manufactures is between 6 to 8. On high, the recommended time is 4 to 6 so, you decide.

De-boned slow cooked Chicken thigh meat for tacos.

De-bone the Chicken Tacos Meat

One thing I appreciate is not having to spit back out the food I’m trying to eat. Nothing more annoying to me than biting into a texture that just isn’t palatable so, there’s two things you want to get rid of after the chicken is cooked. They’re both considered one in the same, more or less, but they often separate when the meat tenderizes and that’s the thigh bone and the end cap on the bone. Then once those have been removed, feel free to fork and shred the meat.

Skillet full of Shredded Chicken Tacos meat.

Pan Fry Shredded Chicken Tacos Meat

I like to add a little more texture to the meat, in my Shredded Chicken Tacos, by pan frying the the shreds in an 8th inch of oil for about 5 minutes. Once it starts getting some color and gets a little crispy on the edges, I had a few scoops of the left over slow cooker juice. You don’t want the meat to dry out and there’s so much flavor there, it’s good to utilize and not let it go to waste.

Shredded Chicken Tacos – Slow Cooker Recipe – PMGK

Shredded Chicken Tacos Ingredients:

8 to 10 Chicken Thighs, boneless or bone in
Season with Kosher Salt & Pepper and Blackened Seasoning
1 can Diced Tomatoes
2 tbsp Chipotle Peppers in adobo sauce
1 tbsp Mexican Oregano
1 pkg Corn Tortilla’s
Oil for frying, canola or vegetable

Cook on the Low setting for 10 to 12 hours in a Slow Cooker and follow the directions in the Shredded Chicken Tacos video tutorial.