Guinness Shredded Beef Sandwiches

shredded-beef-sandwiches2

Well. Hi.

We don’t have to talk too much about what happened this week. It happened. To say I’m upset would be the understatement of the century. This is a terrible, embarrassing, and frankly shameful turn of events for my country. I won’t personally apologize for it (I voted for the right person for the job), but it still shouldn’t have happened. It should not be. I am both dismayed and terrified for the future of America and the many groups of people who had so much at stake in this election. The future as far as I can see, looks very bleak. Yet here we are.

(Don’t debate me in the comments section. Don’t tell me not to panic and that everything is somehow going to be ok. I’m an African American woman and what happened this week drastically & negatively affects my livelihood and the livelihood of millions of other Americans in my country. I’m not going to be PC about that. If you’re offended or take issue with any of the above, then you can feel free to unfollow this blog with all quickness. I legitimately could not care less.)

shredded-beef-sandwiches3

However, seeing as we’re all just here for the food anyway let’s focus on that far more pleasant subject instead.  After this week I’m in desperate need of a pick-up. A HUGE pick up.

Cooking is not just my sport, it’s one of my chief ways of practicing self-care; a way I can inject some peace & calm into my life when I’m stressed out. When I know that I’m cooking good food, it puts me in a good mood. Eating that good food then puts me in a great one.

shredded-beef-sandwiches4

Today’s recipe is one of those dishes that instantly put me into a better mood, just by existing. The best part about it is, it’s actually a pretty low maintenance & low effort meal, especially if you use a slow cooker.

You guys know that I’m usually a poultry girl. Chicken breast is my mainstay and the protein nine times out of ten, I’m gonna want. However, sometimes I get a craving and suddenly nothing but red meat will do it for me.

shredded-beef-sandwiches6

When I get a hankering for red meat, I don’t want a fancy steak. I’ve gotta have a sandwich. Either a big juicy burger, or…one of these. A ginormous shredded/pulled beef sandwich.

Guys, I just….looking at pictures of this is making me miss eating this thing already. It’s so good. What’s more, I’m going to go ahead and say that this another one of those recipes that is EXTREMELY difficult to mess up, even if cooking isn’t really your ‘thing’.

shredded-beef-sandwiches7

I’m really not fond of beer as a beverage. I think it tastes like piss would if I actually knew what piss tastes like-which I don’t, but y’know…moving on. However, taste-wise I’ve found that beer can it can do some pretty amazing things to a piece of meat and for those purposes, I use it often in my cooking. When combined with the other simple ingredients in the marinade, this makes for a savory, garlicky and juuuuust slightly tangy flavor that gets infused in the meat overnight, then is cooked in the slow cooker (or the oven if you don’t have or want to use one of those).

shredded-beef-sandwiches5

Pricking the meat all over before searing/cooking will make it more tender, so don’t skip that step. Going the low and slow route will make sure it isn’t tough and dry, so try not to rush this process by going “High” mode on the slow cooker or a higher temperature in the oven. Be patient. You’ll be rewarded for it in the end.

I made this recipe alongside the Fool-Proof Slow Cooker Caramelized Onions that I posted last week and built myself the sandwich of my dreams. When I tell you that it put a smile on my face…whew. I was a happy camper for dinner that night and you can bet your behind that every scrap of this delectable meat that you see here is long gone.

Do yourself a solid and make some of this. You’ll feel better. Promise.

I’m linking this post to Fiesta Friday #145.

**************************************************

Guinness Shredded Beef Sandwiches

Recipe by Jess@CookingIsMySport

Ingredients

  • 2 cups Guinness or other dark stout beer
  • 2/3 cup low sodium soy sauce
  • 1/4 cup light molasses
  • 2 tablespoons minced garlic
  • 1/4 cup Worcestershire sauce
  • 1 Beefy or regular onion soup envelope (Like Lipton’s)
  • About 4-5 lbs of either chuck roast, bottom round, rump roast, or London broil. You want a good braising cut; nothing too lean.
  • 1 medium sweet onion, roughly cut into thick slices or chunks
  • 1 green bell pepper, cut into large chunks or slices
  • Salt and Black pepper
  • About 1 tablespoon onion powder

 

Directions

Using a fork, prick the meat all over on both sides evenly.

In a medium bowl , whisk together the stout beer, soy sauce, , molasses, Worcestershire sauce, minced garlic, and onion soup. Set aside about 1 1/2 cups of the marinade for later use (refrigerate it).

Place the beef in a spill-proof gallon size plastic bag. Pour the remaining marinade over the beef and seal the bag. Refrigerate for a minimum of 4 hours, preferably overnight.

Set a Dutch oven over high heat with a thin coating of vegetable oil in the bottom.  Spray the bottom of a slow cooker with cooking spray or place a slow cooker liner on the inside of it.

Remove the beef from the marinade then rub the salt, black pepper and onion powder over it. Then, place in the Dutch oven. Sear on both sides until it has a good browning , about 3-5 minutes per side.*

Place the roast in the slow cooker with the onion and green pepper sprinkled on both the top and bottom. Pour in enough of the reserved 1 1/2 cups marinade to come up halfway on the beef. Discard the rest.

Cover and cook on LOW for 10-12 hours.

Using a fork gently pull at the meat. It should fall apart and shred easily. Assemble onto sandwiches with Dijon mustard and pickles and other preferred toppings/condiments.

*If you do not have a slow cooker, or want to cut down on the cooking time, this recipe can also be done by roasting in the oven. Preheat your oven to 275 degrees Fahrenheit. After the beef has finished searing, add the onion and bell pepper to the Dutch oven, as well as the reserved marinade. You can also use regular beef broth; (enough to make sure it won’t dry out or burn). Cover and roast for about 5-6 hours.

Slow Cooker Pork Carnitas

Carnitas3

There are certain important, iconic historic events that when they happen, you’ll always remember exactly where you were.

I was very young both times around, but I remember where I was when President Bill Clinton was elected. Both times in 1992, and in 1996: my grandparent’s living room, watching TV with my grandpa.

Strangely enough, I remember where I was the day that O.J. Simpson was acquitted of the murder of his wife: again, my grandparents living room watching the verdict unfold on Geraldo Rivera.

I remember where I was on December 31st/January 1st, 1999 when everyone was holding their breath, thinking the world was going to end in the year 2000. I was at my other grandmother’s house in Detroit with my Dad and sisters and we all were laughing about it.

I remember where I was on September 11th, 2001; my 7th grade English class. My teacher had left in the middle of class for a few minutes, then come back into the room and without saying a word to us, just turned on the TV and switched to CNN. I still remember that first image I saw of the smoke billowing out from the World Trade Center, and not fully realizing what it was I was really seeing.

Carnitas2

I remember where I was when Hurricane Katrina struck New Orleans in 2005; I was visiting my Aunt in Atlanta and was horrified at the images and video footage the news was reporting, not just from the hurricane itself, but also from the aftermath. The first few weeks when I got back to high school, several of the student organizations I was apart of were collecting food, toiletries and clothe donations to send down there to help out.

I remember where I was when President Barack Obama was first elected; in 2008 me and Jas were in our dorm room, watching the election results on our tv through tears of joy and near disbelief. To date, that night is one of the best nights I’ve ever had in my life. (I remember where I was the night of his re-election in 2012 too, but that night in 2008 will always and forever be particularly special to me)

I remember where I was when I found out that Michael Jackson died in 2009. I was in the kitchen cooking and my Mom came in and told me that the story was trending on the internet. I refused to believe it for a really long time. When it finally was confirmed as true, I felt an unexpected sadness and depression that lingered with me for a few days.

Carnitas1

Right up there with all those super duper important, iconic historical events I’ve lived to see, I’m gonna go ahead and add another to that list.

I’ll always remember where I was the day that I first made pork carnitas. It was a sunny Sunday afternoon. I was in the kitchen, while my mom and sister Ashley were watching the tv show The Blacklist in the living room.

Yep. This recipe is that important and life-changing to me.

You have to understand, I’ve never done this before. I didn’t even really know what I was doing, I just knew that carnitas was something I’d always wanted to make for myself.

Carnitas5

So when my grocery store finally put their pork butt (shoulder)on sale, I just went out and bought one of those bad boys, along with some basic ingredients that I knew were traditionally used in making carnitas.

The first good sign was the smell coming out of my slow cooker when I woke up on Sunday morning after letting the shoulder do it’s thing overnight. It was friggin glorious, people. I went in the kitchen and pressed my face up against the glass lid like a kid looking through the glass of a candy store, trying to see what ind of magic was going on in that crockpot that smelled so delicious. The steam and heat had created too many bubbles for me to see unfortunately, so I had to exercise an INCREDIBLE amount of self-restraint from yanking off the lid and let it keep cooking for another few hours. I wasn’t taking any chances. I wanted to make sure I had that type of pork that’s been cooked to low and slow perfection. It needed to practically melt off the bone with little to no force or resistance.

Kinda like the way I get after watching “The Avengers” and seeing Chris Hemsworth’s arms and Chris Evans work a punching bag.

Carnitas4

Good things come to those who wait. I found that out when I finally couldn’t take it anymore and lifted my crockpot lid. The steam from the pork hit me in the face. It was like, the best kiss I ever had

Okay, maybe not the best kiss I ever had. But pretty darn close. I wanted to break out in Snoopy dances when I took a fork and pierced the meat. I didn’t even have to pull, guys. I just touched it. And it FELL off the bone. Fell, I tell you. If I thought it couldn’t get any better, I was wrong. Because a few minutes underneath the broiler elevates these carnitas from mere mortal (albeit delicious) viddles, to the Food of the Gods.

Moist, fork-tender pork that literally melts in your mouth. A hint of crusty caramelization. This is living.

Something this simple to make really shouldn’t taste this good. It just shouldn’t. It almost feels like I’m cheating. Life’s not a fairy tale like that, am I right?!

So why did this dish turn out SO GOOOOOOOOD?!

I’m going to the Fiesta Friday #43, hosted by Angie@TheNoviceGardener and co-hosted this week by  Tracy @Scratch It and Stephanie @The Cozy Cook. I’ll also be bringing these carnitas. See you there…

fiesta-friday-badge-button-click-to-join1

**********************************************************************

Slow Cooker Pork Carnitas

Recipe by Jessica@Cooking Is My Sport

Print

Ingredients

  • 4-6 lbs. pork shoulder, slightly trimmed of excess fat
  • 1 tbsp. garlic salt
  • 1 tsp. chili powder
  • 2 tsp dried oregano
  • 1 tsp. dried basil
  • 1 tsp. Cumin
  • 1/2 tsp ground coriander
  • 1 1/2 tsp brown sugar
  • 1 tsp. sweet paprika
  • 2 oranges, sliced in half
  • 1 lime, sliced in half

Directions

1. Combine garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.

2. Rub the spice mixture evenly over the pork. Place pork in the bottom of a slow cooker (minimum of 6 quarts)*

3. Squeeze the juice from the oranges and limes over the pork. Place rinds pulp side down in slow cooker over the meat.

4. Cover and cook on low for 10-12 hours, or until pork is tender and falling off the bone. Use a fork to pull away from bone and discard it.

5. Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer. Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (Don’t walk away from it. Keep an eye on meat to make sure it doesn’t burn or become overly browned).

6. Serve finished pork in corn/flour tortillas, or over rice.

*I had to use 2 slow cookers too cook a 6lb. pork shoulder that I ended up cutting in half, so keep that in mind when buying your meat.

Peach Bourbon Pork Roast

Pork Loin4

Are there any fans out there of the Food Network show “Chopped”?

In case you’re not, I’ll give everyone a brief explanation: “Chopped” is culinary cooking competition show that features 4 chefs/cooks that are required to cook a three course meal for three judges for a prize of $10,000. What’s the catch?

They have to cook each course in a very short amount of time. I’m talking 20-30 minutes. Then, they have to successfully incorporate 4-5 unique, rare (and sometimes just bizarre) ingredients into their food. Each dish is judged based upon  taste, creativity and presentation. After tasting each dish at the end of each round, the judges deliberate as to which chef prepared the weakest dish, and that unlucky duck and their dish is placed on the chopping block, and ‘chopped’.

Pork Loin2

If that sounds pretty tough, then I guess that’s because…well, it is. In the first place, I can’t imagine putting together four plates of food in thirty minutes, not to mention making them meet the standards of professional chefs with Michelin star restaurants. Second, I’m absolutely terrified of doing anything with ingredients like durian, sweet breads (Google it), or ostrich tenderloin. My mind draws a complete blank when even trying to imagine planning a dish with those things. I couldn’t do it in an hour, much less the few seconds the chefs have to deliberate before actually starting to cook. Third, can you imagine putting a plate of your food down in front of Iron Chefs Geoffrey Zakarian and Alex Guarnaschelli and waiting to hear their feedback? Just the thought of that makes me wanna sweat bullets. If they like my food, I’d feel like 1  million bucks. If they don’t, I’d quit cooking forever.

Just kidding about that last part (…I think).

 I like “Chopped” for a lot of reasons, but the primary one has gotta be that I have a great deal of respect for the people that actually have the guts to sign up to compete on the show. Cooking may be my sport, but even I don’t think I’m good enough to do that. Having said all that, I do sometimes find myself putting together dishes for my family that have a “Chopped’” kind of theme to them- meaning, I open my pantry/fridge, and scrounge around for random ingredients that I end up throwing together, knocking on wood, saying a prayer, and hoping that it turns out in a tasty dish.

Pork Loin3

This roast is one of my favorite ‘Chopped-Jess-style’ dishes. I’ve made it a few times before for my family, but this time around, I actually had enough time to write down the exact ingredient measurements to form into a recipe. The peach preserves give the pork the ‘sweet’, the mustard gives it the ‘tang’, and the Bourbon gives it a ‘zip’. It may sound like an odd combination, but they all really do work very well together. Trust me. I wouldn’t lie to you. I used sweet potato as an accompaniment to the roast, but if you’re more partial to white, you can always substitute accordingly. One more thing:  I know that the recipe calls for this to roast in the oven, but I’ve also made this dish before in the slow cooker and the results were just as good. Choose whichever works for you.

FEED(ME) BACK: Do you watch Chopped? What’s the craziest thing you’ve ever seen in the ingredient basket?

****************************************

Peach Bourbon Pork Roast

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 4.5-5 lb boneless pork loin
  • 18 oz peach preserves
  • 1/3 cup Dijon mustard
  • 1/4 Bourbon whiskey
  • 2 tablespoons Jim Bean Spicy Bourbon BBQ Rub, or your favorite BBQ spice blend
  • 2 tablespoons olive oil
  • 1 medium onion, roughly chopped
  • 1 sweet potato, cut into large chunks
  • 2 tablespoons flour

Directions

1. Preheat oven to 450°.

2. Mix together preserves, mustard and whiskey in a separate bowl and set aside.

3. Pour olive oil into a  Dutch oven or a large pot.

4. Season outside of pork loin liberally with BBQ rub and place in Dutch oven or large pot. Brown on stove top over medium high heat on both sides, just enough to sear on the outside. Remove from heat.

5. Pour sauce mixture into the pot and spread evenly on top of and under pork loin. Add chopped onion.

6. Cover with lid or aluminum foil and roast in oven for about 1 hour.

7. Add chopped sweet potato to pot, cover again and allow to roast for an additional 45-60 minutes, or until the thickest part of loin reaches an internal temperature of 145°-160°.

8. Remove roast from pot and drain the juices into a saucepan. Place saucepan on stove top over high heat, and add the flour, whisking thoroughly to combine. When the liquid begins to bubble and flour has cooked down, reduce heat to low and cook for about 3-5 more minutes, until thickened to a gravy. Serve with roast and vegetables.

***********************************************************