Soup can be the healthiest and easiest thing you can make. It can be the simplest broth or can be laden with several ingredients for a satisfying meal in itself. Basic soup ingredients include a liquid, seasoning and a main ingredient. The liquid or base is typically water or can be a meat or vegetable stock. How do you chose the liquid? First you need to determine if you want the the liquid to add flavor to your soup. If you are using meat on the bone in your soup, water will be fine because the meat and bones are going to flavor your soup. If you are making a vegetable soup water is a good idea so the vegetables are the most prominent flavor in the soup.
For food I always get a mixed trio of the pulled pork, burger and chicken. They have a black bean burger also but I have never tried it. I eat meat and a slider without it is not a slider in my book. But if the rest of the food is any indication it is likely good for those rare vegetarians who live in Texas. The pulled pork is tender, perfectly seasoned and topped with equally fresh and delicious coleslaw. The chicken is juicy, lightly breaded and fried served with a pickle. The hamburger is topped with caramelized onions. The fries are hand cut and made to order (it takes 4 minutes) and serves enough to be shared by two. They are some of the best fries I have ever eaten.
To begin this process, you need to know that when you are working on the best Crockpot slow cooker pulled pork recipe that a majority of the liquid you put in will remain there. That is because the water cannot really escape during cooking. This makes thick sauces very difficult and you can end up with too much water when you are cooking with vegetables.
Adjust recipes to your family's preferences. If you and your family love garlic but aren't big on sage, add the garlic you love and minimize or completely omit the sage that you don't. A recipe book contains one or two of several ways to cook a meal and most great cooks slow cooker pulled pork know how to add their own touch to make the creation unique. No recipe is meant to be followed exactly without a few alterations here and there.
While your healthy pork roast is cooking, you need to think about the barbeque sauce you're going to use. I recommend making everything from scratch because it allows you to have better control over the quality and nutritional value of your food. If making a healthy barbeque sauce is simply out of the question, look carefully at the choices available at your grocery store. Be sure to choice a brand that is not only low in calories, but low in sodium and sugar as well.
To keep your lean cut of meat tender, I suggest cooking your healthy pork roast in a slow cooker. The slow cooker will gently cook the meat without removing any of the juices. If you choose to leave the layer of fat on the roast, put it fat side up so that the fat can help keep the meat moist. By the time your healthy roast is done, it will be so tender that it will be falling apart. I usually let my roasts cook 10 to 12 hours on low, but the time will depend on your slow cooker and how hot it gets.
It is also important to order the right amount of food. You want to get the most bang for your buck, so plan carefully in this area. Catering ideas for portions is mainly linked to the number of guests that you will have. If you can break it down to the type of guest (ex. men, women, teen boys, and children) you can even more closely estimate the amount of food you will need. Running out of food can be embarrassing, but having a lot of excess is simply a waste of money. So, the more accurately you can pinpoint the number and type of guests you will be serving, the more closely you can estimate your cost.
2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.