Pulled Jerk Pork Sandwiches

Prep: 5 minutes
Cook: 8-10 hours
8 servings

What You'll Need:
2 1/2 pound pork boneless shoulder
1 tbsp Jamaican Jerk seasoning (dry)
1/4 tsp dried thyme leaves
1 medium onion, chopped
1 cup cola
2 cups bbq sauce (I don't measure this)
sandwich buns or tortillas (your choice)

What You'll Do:
1) If pork comes in netting or is tied, do not remove. Spray slow cooker with cooking spray. Rub jerk seasoning over pork; sprinkle with thyme. Place pork in cooker. Sprinkle with onion. Pour cola over coke.
2) Cover and cook on low heat setting 8-10 hours.
            This is what it looks like in the beginning stage...

3) Remove pork from cooker; place on cutting board. Remove juices from cooker and reserve. Remove netting or strings from pork. Use 2 forks to pull pork into shreds. Return prok to cooker. Stir in bbq sauce and 1/2 cup of the reserved juices. Increase heat setting to high. Cover and cook 30-45 minutes or until heated through.
4) Spoon pork onto buns. Serve with sandwiches with remaining juices for dipping, if desired. (I skip that part)

Oh so delicious! One of my family's fav's! Picture to come in about 7 hours (when finished)  ;)

Jerk Chicken Nachos

Cook Time: less than 10 minutes
12 Servings

What You'll Need:
6 cups tortilla chips
3 cups diced or shredded cooked chicken
2 cups (8oz) shredded cheddar and monterey jack cheese
2 tbsp Jamaican Jerk rub, divided
1 small yellow or red bell pepper or combination (I use the combo)
1 lime
2 tbsp snipped fresh cilantro
1/4 cup sour cream and 1 tsp additional Jamaican Jerk rub (optional)

What You'll Do:
Preheat to 425 degrees
1) Arrange tortilla chips in a slightly overlapping layer on large round stone or bar pan.
2) In large bowl, combine chicken, cheese and 1 tbsp of the rub; mix gently using soft rubber scraper. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to cooling rack.
3) Meanwhile, dice bell pepper. Cut lime in half crosswise. Juice half of the lime in small bowl; add remaining rub and bell pepper and mix well.
4) Snip cilantro using kitchen shears. Slice remaining lime into think slices, cut slices in half.
5) Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional rub in resealable  plastic bag; trim corner to allow sour cream to flow through. Pipe soour cream mixture over nachos. Garnish with lime slices. (I skip the sour cream part....no thanks! I also don't measure the shredded cheese. In my opinion, the more, the YUMMIER!)

*Pampered Chef recipe!*

Berry Crisp

Serves: 8-10

What You'll Need:
Filling-
6 cups berries (I use an equal combo of strawberries, blackberries & raspberries)
1/2 cup sugar
1/4 tsp. coarse salt
1 tbsp. cornstarch
1 tsp. fresh lemon juice

Topping-
3/4 cup all-purpose flour
1/2 cup rolled oats
1/2 tsp. baking powder
1 tbsp. brown sugar
few dashes cinnamon
6 tbsp. un-salted butter, softened
1/3 cup sugar
1 tsp. salt

What You'll Do:
Preheat oven to 375 degrees.
1) Make filling: Mix all ingredients in large bowl. Transfer to baking dish, either 8x8 or 9x9.

 

2) Make topping: In small bowl, stir together flour, oats, baking powder, salt, brown sugar, and cinnamon. In large bowl, cream butter and sugar until fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together in clumps.
3) Sprinkle topping evenly over filling. Bake until bubbly and brown, about 1 hour. Cool 30 minutes before serving.