Pulled Pork & Other Football Food

22 Jan

Last weekend was cold, snowy, and perfect for staying in. Although the Filthy Fowl and I did get out, we got in a good amount of lounging. On Sunday, we had a whirlwind HDTV-buying experience, just in time for football and the Lost premiere (tonight!!).

Although the Patriots weren’t making an appearance on Sunday, the Filthy Fowl loves football regardless. Our friends K & E were coming over to watch with us, and I wanted to plan something good for dinner. Plus, they were bringing their brand new baby, so I wanted to keep them here as long as possible so we could play with little Levi!

On the menu: artichoke dip, ranch oyster crackers, pulled pork, and coleslaw. I have to say – all were delicious. Recipes are below.

Unfortunately, as the first game started, so did the snow, and they had to leave a little early so they weren’t driving in a snowy mess back to Connecticut with the baby in the back (responsible, aren’t they?). We packed them up with some pulled pork and coleslaw, and they left us with some addicting ginger-chocolate chip and sugar cookies (I want both recipes, by the way!).

Anyway…here goes.

It started with cheese, crackers, chips, salsa, and artichoke dip. This was another Cooking Light recipe and it was so good! Unfortunately I don’t have any pictures, but trust me, it’s good.

Creamy Artichoke Dip

Recipe from Cooking Light/My Recipes


  • 1/2  cup  (4 ounces) block-style fat-free cream cheese, softened
  • 1/4  cup  reduced-fat mayonnaise
  • 3  tablespoons  grated fresh Parmesan cheese
  • 2  teaspoons  minced garlic
  • 2  teaspoons  fresh lemon juice
  • 1/2  teaspoon  hot pepper sauce (such as Tabasco)
  • 1/4  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
  • Cooking spray


Preheat oven to 350°.

Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.

Nutritional Information

Calories: 72 (30% from fat)
Fat: 2.4g (sat 0.8g,mono 0.2g,poly 0.0g)
Protein: 5.7g
Carbohydrate: 8.3g
Fiber: 4.1g

The strangest thing on today’s menu were the Ranch Oyster Crackers. I know, it sounds kind of nasty to mix oyster crackers with powdered ranch dressing. The Filthy Fowl thought I was crazy and I know he had low expectations. Well, these were so good. SO good. It was hard not to inhale them by the handful!


Ranch Oyster Crackers

Adapted from Allrecipes.com (link is to original recipe, which had more spices and oil than I used)


  • 1 (1 ounce) package Ranch-style dressing mix
  • 1/2 teaspoon dried dill weed
  • 1/8 cup vegetable oil
  • 5 cups oyster crackers (I used one box from Trader Joe’s)


  1. Preheat oven to 250 degrees F (120 degrees C).
  2. In a large bowl, combine the dressing mix, dill weed, and vegetable oil. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet.
  3. Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.

And on to the main dish. We now have 3 crockpots, and have used one, once. I thought this would be the perfect opportunity to try it out, since it’s all make-ahead. I’m not the hugest fan of pork, but this was so good that I wanted to make it again the next day. And it’s just so easy! Enjoy…

Crockpot Pulled Pork

Recipe from The Way The Cookie Crumbles (go there for amazing pictures!)

In the slow cooker

In the slow cooker

Note: I used a 5-lb pork shoulder and this fit perfectly in my 3.5-qt slow cooker. It took about 8 hours to become very tender. I wouldn’t recommend a bigger shoulder in this size crockpot.

Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper

1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional – I omitted)
2 cups barbecue sauce

1. Mix all spice rub ingredients in small bowl.

2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)

3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.

5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

With coleslaw and extra barbeque sauce

With coleslaw and extra barbeque sauce


One Response to “Pulled Pork & Other Football Food”

  1. bridget January 22, 2009 at 9:56 am #

    I’m so glad you liked this pork! I just made it again last week.

    That dip sounds amazing – cream cheese, artichokes and mayonnaise, how can you go wrong?

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