Crock Pottin' Monday: Barbecued Pulled Pork & Salsa Verde Chicken

There are few things I love in my kitchen more than my crock pot. Actually, there's only one appliance I love more than my crock pot and that's the dishwasher {and the handsome spouse that always unloads it!} I don't do a lot of crock pot meals during the week because I don't like leaving uncooked food sitting on a timer or cooked food left on the warm setting {it never just 'warms' and then I'm left scrubbing a burnt mess of the sides!}. However, one or both of my crock pots are usually going once or twice over the weekend. I can throw meals in for that weekend's lunches or dinners and the week's dinners also. Seriously, I love these things! 

Today I'll be sharing two of my favorite crock pot recipes with you. The pulled pork recipe was shared by my parents. After always begging them to make it, they finally just told me how to do it myself. {Thanks Mom & Dad!} The salsa verde chicken was created during the Ice-pocalypse weekend of December 2013. I was staring at my freezer and pantry desperate for something I could make with only the ingredients I had on hand. I took a chance and it turned out to be one of our favorite meals!

Barbecued Pulled Pork

Ingredients:

Pork tenderloin

Salt & Pepper

BBQ sauce of your choice {My favorite combination is a mix of Absolutely Mild! and Absolutely Wild! but those are hard to find in my stores so I use my second favorite, Stubb's.}

Directions:

Cut the pork tenderloin into 3 large chunks and place in crock pot. Cover with half bottle of BBQ sauce and cook on low for 4-6 hours. After cooking, use two forks to "pull" {shred} the pork. Discard any juice or sauce left at the bottom of the crock pot. Return the pulled pork to the crock pot and mix with remaining unused BBQ sauce. Warm in crockpot until sauce is heated thoroughly. 

Salsa Verde Chicken

Ingredients:

Chicken breast 

Salsa Verde

Directions: 

Lay chicken breast in bottom of crock pot. Cover with 2/3 of the salsa verde. Cook on low 4-6 hours. After cooking, use two forks to shred the chicken. Discard any juice or salsa left at the bottom of the crock pot. Return the shredded chicken to the crock pot and mix with remaining unused salsa verde. Warm in crockpot until salsa is heated thoroughly. Use with flour tortillas for a soft taco or roll in corn tortillas for enchiladas! 

Two meals with only two ingredients that can be made with less than 10 minutes of "woman power". That's just two more delicious reasons why crock pottin' is the McGregor Method!