Showing posts with label pork shredder. Show all posts
Showing posts with label pork shredder. Show all posts
2:42 PM | 
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meatrake-blog |
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Meatrake Review & Giveaway
Thanks for your review Major League Grilling!
I am under the firm belief that BBQ has entered a time when outdoor cooking is under constant movement and innovation, a renaissance if you will. Many accustomed rituals associated with BBQ such as waking up with a smoky aroma, the all-nighter cooks, firing up the grill with 16” of snow on the ground, etc… has become accepted as mainstream activities to the men and women who enjoy low and slow smoked meats. read more.....
Wednesday, December 28, 2011
Our Meatrake Holiday Special
There are a few days left for you to take advantage of our buy one Meatrake and get a second one for half off.
Offer expires at midnight January 1st, 2012.
visit us at meatrake.com
Offer expires at midnight January 1st, 2012.
visit us at meatrake.com
Sunday, November 6, 2011
Left-Over Whole Chicken
mmmm good!
Best of all quick and easy.
The Meatrake works on any size piece of meat to get it shredded and ready to warm up and serve.
Cheers!
Wednesday, October 26, 2011
The Meatrake!
Watch how the Meatrake shreds with ease!
BUY A MEATRAKE FOR YOUR HOLIDAY GIFTS!
Visit our website at meatrake.com
Warm Up this Fall!
Delicious Soup
Ingredients
• 2 tablespoons vegetable oil
• 8 ounces boneless meat (chicken, turkey, beef steak, or lean pork), shred with your Meatrake™
• 3 cups cutup vegetables (such as chopped zucchini, small broccoli or cauliflower florets, chopped celery, chopped onion, chopped carrots, chopped potatoes, corn, peas, and/or chopped, seeded tomatoes)
• 1 - 32 ounce carton beef or chicken broth
• 1/2 - 6 ounce can (1/3 cup) tomato paste
• 1 - 1 ounce envelope dry onion soup mix
• 1/2 teaspoon dried herb (such as Italian seasoning, basil, oregano, or rosemary), crushed; or 1/4 teaspoon crushed red pepper or dried thyme, crushed
• 1 cup cooked pasta or noodles, cooked rice, or cooked barley, or canned beans [such as kidney, navy, cannellini (white kidney), or black], rinsed and drained
• Salt
• Ground black pepper
Ingredients
• 2 tablespoons vegetable oil
• 8 ounces boneless meat (chicken, turkey, beef steak, or lean pork), shred with your Meatrake™
• 3 cups cutup vegetables (such as chopped zucchini, small broccoli or cauliflower florets, chopped celery, chopped onion, chopped carrots, chopped potatoes, corn, peas, and/or chopped, seeded tomatoes)
• 1 - 32 ounce carton beef or chicken broth
• 1/2 - 6 ounce can (1/3 cup) tomato paste
• 1 - 1 ounce envelope dry onion soup mix
• 1/2 teaspoon dried herb (such as Italian seasoning, basil, oregano, or rosemary), crushed; or 1/4 teaspoon crushed red pepper or dried thyme, crushed
• 1 cup cooked pasta or noodles, cooked rice, or cooked barley, or canned beans [such as kidney, navy, cannellini (white kidney), or black], rinsed and drained
• Salt
• Ground black pepper
Directions
· 1. In a 4- or 5-quart Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add meat; cook and stir until meat is browned and cooked through. If necessary, drain off and discard fat. Remove meat from saucepan; set aside.
· 2. In the same Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat. Add vegetables; cook and stir for 3 to 5 minutes or until vegetables are crisp-tender. Return meat to Dutch oven.
· 3. Stir broth, tomato paste, onion soup mix, and herb into mixture in Dutch oven. Bring to boiling over high heat; reduce heat. Cover and simmer for 15 minutes. Stir in cooked pasta, rice, barley, or beans.
·
· Season with salt and pepper. Makes 4 (1-1/2 cup) servings.
Nutrition Facts: Servings Per Recipe 4 Calories249, Protein(gm)18, Carbohydrate(gm)22, Fat, total(gm)10, Cholesterol(mg)40,Saturated fat(gm)1, Sodium(mg)1825, Potassium(mg)587, Calcium(DV %)30, Iron(DV %)2,Based on a 2,000 calorie diet
Nutrition Facts: Servings Per Recipe 4 Calories249, Protein(gm)18, Carbohydrate(gm)22, Fat, total(gm)10, Cholesterol(mg)40,Saturated fat(gm)1, Sodium(mg)1825, Potassium(mg)587, Calcium(DV %)30, Iron(DV %)2,Based on a 2,000 calorie diet
Monday, October 24, 2011
Pulled Pork with Peppers
A pulled pork sandwich that's so easy and convenient to prepare and cook in the slow cooker. Serve the shredded pork on toasted buns with slaw, pickles, and extra barbecue sauce.
Cook Time: 7 hours
Total Time: 7 hours
Ingredients:
1 pork shoulder roast
grill seasoning (steak, burger, or spicy chicken)
Juice of 2 limes or about 1/4 cup of apple juice
2 medium onions, sliced
1 green bell pepper, seeded, coarsely chopped
2 to 3 cups barbecue sauce, or to taste
Preparation:Put about half of the onions in the slow cooker. Place the pork roast on the onions and sprinkle generously with grill seasoning. Top with the remaining onions and peppers and drizzle with the lime juice.
Cover and cook on HIGH for 6 hours. Remove the roast and vegetables and shred with your Meatrake. Discard juices and return the shredded pork to the slow cooker. Add barbecue sauce, cover, and cook on LOW for about 1 hour. Serve on toasted buns with coleslaw and pickles.
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