Crockpot Pulled Pork is tender, flavorful as can be, and SO easy to make! This is a true set it and forget it recipe that always hits the spot. Apple juice, a mixture of bold seasonings and barbecue sauce make this fall-apart pulled pork irresistible.

Enjoy more easy slow cooker recipes like Crockpot Chicken Noodle Soup, Crockpot Meatloaf and Slow Cooker Pork Tenderloin with Glaze.

Crockpot pulled pork is about as easy as it gets! Simple ingredients, hassle-free steps, and amazing results every single time. This is the definition of foolproof!

I love tossing a serving of this slow cooker pulled pork on top of a homemade hamburger bun with coleslaw and some Homemade BBQ Sauce for a seriously good sandwich. However, it’s great a number of different ways – scroll down to the serving suggestions for more ideas.

No matter how you choose to enjoy this bbq pulled pork recipe, you’re going to be obsessed!

Why we love it:

• Family friendly – Everyone from great grandparents to little picky eaters loves this classic pulled pork recipe! It’s a great way to make sure everyone gets their fill of protein.
• Low stress – Dinner doesn’t need to stress you out, especially when you can just plug in the Crockpot and let it do all the work for you.
• Inexpensive – Yes! We love a good budget friendly recipe, especially when it’s as filling as this one. Spend a little and serve a lot – the best of both worlds.
• So tender and flavorful – It’s melt-in-your-mouth tender and shreds so easily! It’s got great flavor, thanks to a garlic herb rub that I use on my slow cooker pork loin recipe as well.

Crockpot Pulled Pork Ingredients:

• Pork loin: I always use a boneless pork loin or pork shoulder for pulled pork. A shoulder will have more fat, but I find that the leaner pork loin stays nice and juicy with this slow cooker preparation!
• Apple juice: Soda (like Dr. Pepper) also works if preferred.
• Bbq sauce: Feel free to go the extra mile with Homemade Dr Pepper BBQ Sauce!
• Seasonings: A medley of Italian seasoning, ground mustard, onion powder, garlic powder and black pepper is all you need to make this pulled pork recipe incredibly flavorful.

How to make Crockpot Pulled Pork

Ready, set it, forget it! This easy Crock pot pulled pork recipe is great for those busy days when you just don’t have time to fuss over dinner. Scroll to the bottom of this page for more detailed instructions.

• Place the pork loin in the Crockpot and cover with apple juice and seasonings.
• Cover and cook on low for 8-10 hours. Shred with two forks.

• Toss the bbq sauce and pork together.
• Keep the pulled pork warm in the Crockpot.

Variations and Substitutions

• Mix up the liquid: Try a can of soda — try Cranberry Ginger Ale, Sprite, Coca-Cola, Dr. Pepper or go totally in your own direction and try something new!
• Add buffalo: Try tossing it in buffalo sauce for a pork-y twist on buffalo chicken — great for game day sandwiches!
• Add honey garlic: Stir in some honey garlic sauce and serve with rice or noodles.

How to store Crock Pot Pulled Pork

Once it cools to room temperature, you can store leftover bbq pulled pork in an airtight container in the fridge for up to 3 days.

Add a splash of moisture (water, broth, juice, or sauce) and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Crockpot pulled pork?

Yes! It freezes perfectly for up to 3-4 months in a heavy duty freezer bag or freezer container. Don’t forget to date and label! It’s one of our favorite freezer meals!

What is the best cut of meat for crock pot pulled pork?

I always recommend using either boneless pork loin or pork shoulder for pulled pork! See my reasons for each down below.

The best meat for pulled pork really depends on your preferences: sometimes I prefer leaner, boneless cuts of meat (if I don’t want my pulled pork too fatty), and other times I reach for higher fat cuts for more juiciness.

Either way this slow cooker pulled pork recipe is going to be tender, juicy and delicious after a long, slow cooker!

Using Pork Loin for pulled pork:

It’s an easy-to-cook, fairly lean cut of meat so you don’t have to deal with any bones. This way, I get the most bang for my buck, I don’t have to do a lot of trimming, and it’s just plain delicious.

Pork loin also tends to go on sale often for a great price, and I will pick up a few to store in the freezer until a craving for this slow cooker pulled pork hits.

Since we are slow cooking our shredded pork, the loin stays moist during the long cook time.

Using Pork Shoulder for Crockpot Pulled Pork:

Pork shoulder also gives great results! The pork shoulder is high in fat which will make a very juicy pulled pork and it is another great option.

Pork shoulder is a great option for the slow cooker as well as oven and smoked preparations as the fat ensures it doesn’t dry out.

Serving suggestions:

Honestly, we usually eat this alone with some Brioche Buns and maybe some pickles and chips, but here are a few great side options that go well with pulled pork:

• Easy Potato Salad Recipe — a summer must have!
• Creamy Ranch Bowtie Pasta Salad Recipe — easy to prep ahead!
• No Mayo Garlic Herb Potato Salad — simple and delicious.

Don’t forget to serve with a tall glass of Easy Homemade Pink Lemonade or Strawberry Lemonade!

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The BEST Crock Pot Pulled Pork

This Crock Pot Pulled Pork recipe is so easy and so flavorful! It starts with a garlic herb rub and hangs out in the slow cooker until it’s fall apart tender. 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 16 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 4 lb boneless pork loin or pork shoulder (trimmed if desired)
• 1 cup apple juice (or soda)
• 1 tablespoon seasoning salt
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 teaspoon dried mustard
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 2 cups barbecue sauce as desired

US Customary – Metric

Instructions

• Place pork loin in a 4-6 quart crock pot and pour in apple juice.
• Combine seasoning salt, garlic powder, Italian seasoning, mustard, onion powder and black pepper and sprinkle half over pork loin. Turn and sprinkle on the remaining half.
• Cover and cook on low until fall apart tender — 8 to 10 hours. 
• Shred with two forks, discarding excess fat. Toss in remaining juices and coat with barbecue sauce as desired. Serve on hamburger buns.

Video

Notes

Ingredients and Substitutions:

Pork: I often use pork loin but it is leaner and will result in a leaner pulled pork. I don’t find that this is a problem because the slow cooker and juices keep the pork so moist that we don’t miss the extra fat. Pork shoulder is typically the best cut of meat for pulled pork because it is fatty, which makes it very tender when cooked. You choose which you prefer!

Apple juice: I love apples and pork, so this is my favorite liquid, but you can use broth, water or soda (Dr. Pepper or Root Beer are both delicious!).

Barbecue sauce: Choose your favorite barbecue sauce, or try my Homemade BBQ Sauce, this Easy Homemade Dr Pepper BBQ Sauce or this Homemade Dr Pepper BBQ Sauce.

Nutrition

Calories: 222cal | Carbohydrates: 17g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 859mg | Potassium: 532mg | Sugar: 13g | Vitamin A: 85IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

The post The BEST Crock Pot Pulled Pork appeared first on The Recipe Rebel.

This Slow Cooker Cranberry Apple Cider is made with the perfect combination of apple, cranberry, and orange juices. It’s warm, sweet, cozy, and perfect for your next Thanksgiving or Christmas party.

Cider has never really been something my family has at our holiday gatherings. But after making this Slow Cooker Cranberry Apple Cider, I think you can count on it being at every holiday get-together from here on out.

I’ve had traditional apple cider, and it’s delicious. But I have to say, I do enjoy a good flavor twist. And I love any recipe made with cranberry!

For this apple cider recipe, I used pure, unsweetened juices with just a bit of sugar so you can control the added sweetness and sugar. This drink is warm, cozy, and perfect for the holidays!

Love cranberries? Try this Orange Cranberry Bread or these White Chocolate Cranberry Sweet Rolls next!

Ingredients Needed:

• Juice: we’re using a combination of pure, unsweetened apple juice, orange juice, and cranberry juice.
• Sweetener: I usually use granulated sugar, but feel free to use another sweetener like stevia or honey.
• Spices: we’re using whole cinnamon sticks and ground cloves to give the cider a bit of sweet, spicy flavor.

How to Make Slow Cooker Cranberry Apple Cider

Any recipe I can prep in 5 minutes is one I want in my life! Here’s how to make this super simple cider:

1. Combine: Add all of the ingredients to the crockpot, then stir to combine.
2. Cook and serve: Cover and cook on low until hot, then serve immediately or keep warm.

Slow Cooker Apple Cider FAQs

Tips and Notes

• Use whole spices if you can. They soak in the cider and infuse so much delicious flavor without any risk of graininess.
• If you can’t find whole spices, ground should work. I would never add ground spices to a cold drink, but they should dissolve completely as the cider heats, so it works just as well.
• If you use ground spices and you notice clumps in the finished cider, simply strain it through a fine mesh sieve or cheesecloth.
• Add other seasonings. Spice things up even more with allspice or fresh ginger.
• Make it boozy. Feel free to spike your cider with a couple ounces of rum, bourbon, or whiskey!

More Holiday Beverages You’ll Love

Drinks

Peppermint Mocha Recipe

Drinks

Slow Cooker Cranberry White Hot Chocolate

Drinks

Slow Cooker Pumpkin Spice Latte

Drinks

Crockpot Hot Chocolate — easy and homemade!

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Slow Cooker Cranberry Apple Cider

This Slow Cooker Cranberry Apple Cider is made with the perfect combination of apple, cranberry, and orange juices. It's warm, sweet, cozy, and perfect for your next Thanksgiving or Christmas party.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 10

Calories 129cal

Author Ashley Fehr

Ingredients

• 1 liter apple juice pure unsweetened
• 2 cups orange juice pure unsweetened
• 1 liter cranberry juice unsweetened
• 1/4-1/2 cup sugar (stevia, honey or other sweetener) (to taste)
• 3 cinnamon sticks whole
• 1/8 teaspoon ground cloves

US Customary – Metric

Instructions

• Add all ingredients to a 4 quart or larger slow cooker. Stir.
• Cook at least 3-4 hours on low or until hot. Keep warm as long as needed on the low or warm setting.
• *Leftovers refrigerate wonderfully and reheat just fine!

Video

Notes

I was going to add whole cloves and allspice, but I couldn’t find any! I would never add ground spices to a cold drink, but the ground spices dissolve completely as the cider is heated so it works just as well. If you can find ground cloves and allspice and want to go that route, it would also be amazing!

Nutrition

Calories: 129cal | Carbohydrates: 32g | Sodium: 6mg | Potassium: 281mg | Sugar: 28g | Vitamin A: 145IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 0.6mg

The post Slow Cooker Cranberry Apple Cider appeared first on The Recipe Rebel.

This Instant Pot Pulled Pork is made with SIX ingredients and is full of flavor! With garlic, brown sugar, apple juice and seasoned well, it is the perfect mix of sweet and savory, plus fall apart tender!

My family can’t get enough of this Instant Pot Pulled Pork recipe. I don’t mean to brag — well, maybe just a little bit — but it’s one of our favorite Instant Pot recipes! 

What makes it such an amazing recipe?

For starters, this dairy-free and gluten-free pulled pork recipe has a flavor that can’t be beat. The pork is cooked in a mixture of apple juice, brown sugar, and seasonings, giving it a sweet (but not too sweet) taste my kids love. 

Once the pork is completely cooked it will practically fall apart without any effort — all you need is a pair of forks to get the job done. 

Toss the shredded pulled pork with your favorite barbecue sauce (try my Easy Homemade Dr. Pepper BBQ Sauce or this 6 ingredient Homemade BBQ Sauce) and it’s ready to eat. We love it piled high on a soft brioche bun with coleslaw and a crunchy pickle on the side. 

The best part? 

The pork is cut into smaller chunks and pressure cooked in your Instant Pot, cutting the cooking time down from several hours to a mere 60 minutes.

This Instant Pot pulled pork recipe is also a part of my Six Ingredient Suppers series! Every Monday I’m sharing a new 6 Ingredient Supper our family loves, complete with step by step video and a month-long giveaway that runs in our Facebook community here.

Depending on the size of your family (and their appetites), you’ll probably find that this Instant Pot Pulled Pork recipe yields leftovers that can be stored in the fridge or the freezer for future meals. 

No Instant Pot? Not a problem! Check out my Crock Pot Pulled Pork Recipe or this Easy Slow Cooker Pork Loin — the cooking time for these recipes is significantly longer but the prep time will only take up 10 minutes of your time. 

How to make Instant Pot pulled pork:

• Use a pork roast or shoulder: Boneless pork roast or pork shoulder is the most widely used cut to use for pulled pork. Pork shoulder is inexpensive and relatively tough with a generous amount of fat, making it an ideal cut for pressure cooking or slow cooking. 

• Smaller chunks > one large roast: cutting your roast into smaller 2-4” pieces ensures that our pork will be fall-apart tender in the 60 minute cook time. It will be juicier and more flavorful, because more of the pork is exposed to the seasoning and the cooking liquid.

• Give the pork a good spice rub before cooking: Make sure you rub the pork chunks with the dry ingredients before adding the juice to your Instant Pot. This will ensure flavorful, extra-tender pulled pork once the meat has finished pressure cooking. 

• Choose your liquid: I love the combination of apples and pork together, but if you don’t have apple juice, don’t sweat it (see more options below!). As long as you have enough liquid to pressure cook, you’re all set.

Variations on pulled pork:

Whether you have an Instant Pot or a slow cooker, one of the things that makes pulled pork recipes so ideal is how versatile they are! 

• Experiment with your favorite dry seasonings and make a homemade pork rub or or try a commercial  spice rub made specifically for pork. You can also substitute other types of juice, like in this recipe for Slow Cooker Pineapple Pulled Pork.
• Soda such as cola and Dr. Pepper can also be used in pulled pork recipes, as the pork cooks the sweetness develops depth — no one will be able to guess your secret ingredient!
• This Pulled Pork is naturally dairy and gluten free, just be sure to double check all of your ingredients if serving to guests with allergies
• I often use a pork loin in place of pork shoulder or pork blade roast as listed here. It is not typically used for pulled pork as it is a leaner cut of meat, but I find it cooks up perfectly tender in the Instant Pot and is a great inexpensive swap if you can’t find pork shoulder.

How to store leftover Instant Pot pulled pork:

Leftover Instant Pot pulled pork can be stored in a covered container in the refrigerator for 3-4 days. 

Pulled pork can be frozen for up to 3 months in resealable freezer-safe containers or bags. To freeze pulled pork, make sure it’s cooled completely before portioning and freezing. Try to remove any excess air to prevent freezer burn and mark the pulled pork clearly with the date it’s being frozen. 

Pulled pork can be frozen with or without its sauce.

To defrost leftover frozen pulled pork remove from the freezer and place in the refrigerator the night before you plan on using it. Alternately, you can defrost straight from frozen in the microwave!

How to use leftover pulled pork:

Looking for a little leftover inspiration? Leftover pulled pork can be used as a base for all kinds of family-friendly meals!

• Mix with pasta for a quick ragu-like meal (add prepared or homemade tomato sauce if desired).
• Make pulled pork tacos!
• Still in the mood for Tex-Mex? Add leftover pulled pork to enchiladas, burritos, or quesadillas.
• Have a make-your-own pizza night and use leftover pulled pork on top of individual pizzas, pitas, or naan bread.
• Heat up leftover pulled pork and use it to top baked potatoes. 

What to serve with Instant Pot pulled pork?

I love to serve this easy Instant Pot pulled pork BBQ-style with soft rolls and plenty of Homemade Coleslaw. This recipe for Instant Pot Baked Beans is another classic side for pulled pork — especially when you’re feeding a crowd. 

Looking for more sides to go with Instant Pot pulled pork?

• Easy Instant Pot Potato Salad
• Garlic Herb Instant Pot Potatoes
• Creamy Ranch Bowtie Pasta Salad Recipe

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Instant Pot Pulled Pork

This Instant Pot Pulled Pork is made with SIX ingredients and is full of flavor! With garlic, brown sugar, apple juice and seasoned well, it is the perfect mix of sweet and savory, plus fall apart tender!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 187cal

Author Ashley Fehr

Ingredients

• 2-3 lb boneless pork roast or shoulder cut into 3-4 inch chunks
• 2 tablespoons seasoning salt
• 1 tablespoon garlic powder
• 2 tablespoons brown sugar
• 2 cups unsweetened apple juice
• barbecue sauce

US Customary – Metric

Instructions

• Place your pork chunks in your Instant Pot.
• In a small bowl, combine seasoning salt, brown sugar and garlic powder. Sprinkle over pork and rub to coat, turning to coat all sides.
• Add apple juice in the bottom of the pressure cooker.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook on high pressure and set the cook time for 60 minutes. It will take about 15 minutes for the Instant Pot to build pressure and begin the countdown.
• When the cook time is up, allow the pressure to release naturally. This can take up to 15 minutes.
• When the pin drops, open the valve and remove the lid. Use two forks to shred the pork (you can do this right in the juice or on a cutting board) and toss with your favorite barbecue sauce. Serve.

Nutrition

Calories: 187cal | Carbohydrates: 11g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 1809mg | Potassium: 503mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

The post Instant Pot Pulled Pork appeared first on The Recipe Rebel.

These easy Instant Pot Ribs are ridiculously tender, falling off the bone and juicy, made with a flavorful rub that just might change your life in the best way.

This recipe was first shared on The Recipe Critic.

I’m choosing to ignore the fact that a lot of my American friends have kids going back to school and just plug on enjoying my summer here with these insanely awesome bbq Instant Pot Ribs.

Are we good?

Good.

Ever since these Slow Cooker BBQ Ribs came to be, I’ve been dreaming of one day making a pressure cooker version that is just as amazing.

We all know by now that the Instant Pot can do amazing things:

• throw some frozen chicken in the Instant Pot and out comes dinner in about 20 minutes
• Cook an Instant Pot Whole Chicken, then cook some homemade broth, and then some homemade Instant Pot Chicken Noodle Soup, in just a few hours
• Make true one pot pastas like this Instant Pot Baked Ziti and Instant Pot Chicken Alfredo Pasta.
• Transform regular old chicken into a sensational meal to rival Olive Garden with these Creamy Italian Instant Pot Chicken Breasts
• And more!

It’s time to bring on the ribs.

Juicy, always tender, always falling off the bone, no-one-will-even-know-how-you-did-it-if-you-don’t-tell-them kind of ribs. Smothered in your favorite barbecue sauce and finished on the grill, or not.

How to make Instant Pot Ribs:

1. Remove the membrane from the back of your ribs — check out this video tutorial here to help you.
2. Stir together your rub ingredients and liberally rub your ribs all over.
3. Pour 1 ½ cups of cooking liquid in the bottom of the Instant Pot (I use a 6 quart, but you may need an 8 quart if you have a lot of ribs) and place the trivet inside.
4. Place your ribs on top of the trivet, curling them around the outside edge of the pot to fit.
5. Put the lid on and pressure cook until tender and juicy!
6. Always let the pressure release naturally, then remove and either brush with bbq sauce and serve, or brush with bbq sauce and broil or grill for a few minutes for an authentic smoky flavor.

What are the best ribs to use in this recipe:

This Instant Pot Ribs recipe is for pork ribs and not beef, but you can choose either side ribs or back ribs for this recipe, depending on your preferences.

Side ribs

Side ribs are generally less tender (i.e., less desirable) and therefore less expensive. I often buy side ribs on sale, because with the right cooking techniques you can transform them into something amazing! With the Instant Pot, these ribs are going to be falling off the bone so I wouldn’t worry at all about using side ribs for this recipe.

Baby back ribs

Back ribs (baby back ribs) are more tender and have more meat on them, but they are also more expensive. You will cook both exactly the same, so choose whichever you like.

Perhaps you choose side ribs to enjoy on a regular basis, and upgrade to baby back ribs for a special occasion or when they’re on sale. Or maybe you live for ribs, and you’re going all out with baby back ribs every time! The choice is yours.

Variations on these easy Instant Pot Ribs:

• Swapping out the cooking liquid is an easy way to totally change the flavor of these ribs: try any clear liquid, soda, broth, beer, cider — get crazy!
• Bump up the spice or swap out the rub for one of your favorite prepackaged spice mixtures and cut down on prep time
• Cook them in the Instant Pot, then refrigerate for up to 1 day, then brush with barbecue sauce and grill just until warm — perfect for parties!

Looking for more Instant Pot recipes?

• Instant Pot Baked Beans
• Instant Pot Italian Chicken Pasta
• Instant Pot Spaghetti – made healthier!
• Instant Pot Pork Tenderloin with Garlic Herb Rub

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BBQ Instant Pot Ribs

These easy Instant Pot Ribs are ridiculously tender, falling off the bone and juicy, made with a flavorful rub that just might change your life in the best way. 

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 563cal

Author Ashley Fehr

Ingredients

• 3 teaspoons packed brown sugar
• 3 teaspoons chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 2-3 lbs pork ribs side or back – 1 rack
• 1 1/2 cups unsweetened apple juice
• 1/2 cup barbecue sauce

Instructions

• In a medium bowl, combine chili powder, brown sugar, garlic powder, onion power and black pepper.
• Remove membrane on back of ribs and rub all over with spice rub.
• Place trivet in Instant Pot and add apple juice to the bottom of the pot.
• Curl the rack of rubs around the outside of the Instant Pot on top of the trivet.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 25 minutes.
• Once the cook time is up, let the pressure release naturally for 10-15 minutes. Open the valve and carefully remove the trivet with the ribs on top.
• Either brush with barbecue sauce and serve as is, or brush with barbecue sauce and grill or broil for 5-10 minutes before serving.

Nutrition

Calories: 563cal | Carbohydrates: 29g | Protein: 25g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 127mg | Sodium: 525mg | Potassium: 599mg | Fiber: 1g | Sugar: 23g | Vitamin A: 525IU | Vitamin C: 1.1mg | Calcium: 48mg | Iron: 2.1mg

The post Easy Instant Pot Ribs appeared first on The Recipe Rebel.

This Grilled Pork Tenderloin is so juicy and flavorful thanks to the best pork tenderloin marinade! Tips for grilling, baked pork tenderloin and slow cooker.

Grilling season is here and we couldn’t be more excited!

My husband (as cliche as it is) is a big lover of getting outdoors and cooking over a flame — propane, charcoal or wood fired.

This summer I was determined to master the best grilled pork tenderloin with a super flavorful marinade, and I think I’ve got it.

I love how easily this marinade is to throw together, and then you can stash it in the fridge for up to one day or even in the freezer to pull out when you’re in a pinch. You’ll be thankful you did!

If you love an easy pork tenderloin recipe as much as we do, check out my Slow Cooker Pork Tenderloin with honey balsamic glaze, this Roasted Pork Tenderloin, or this Instant Pot pork tenderloin if that’s more your style!

There are a few tricks to cooking pork tenderloin (how to know the internal temp, how to trim the silver skin, how long to cook it and what temperature, etc.), and I’m here to share my tips to get you the best results.

Try it with this Easy Potato Salad Recipe or any of these BBQ Sides!

How to trim pork tenderloin for cooking:

It’s important to trim off the silver skin on pork tenderloin before cooking, regardless of how you’re cooking it.

This tissue can become tough and chewy when cooked and is not going to leave with a juicy, tender tenderloin (redundant?? Lol).

Use a sharp knife to carefully remove the skin without removing the meat with it. Once you get one end of the skin loosened, you can hold that as you slowly run your knife underneath to remove the rest, all the way down.

Here is a video tutorial if you need a visual.

How to grill pork tenderloin:

• The marinade: I love using a marinade with pork because it takes on so many flavours so easily. It adds great moisture and a ton of flavor without having to worry about barbecue sauce. If you prefer, you can always brush with bbq sauce just before finishing on the grill, or serve it alongside.
• The grill temperature: I like to grill pork tenderloin over medium-high heat, roughly 375-425 degrees F.
• The pork tenderloin often has two larger, flatter sides, and two skinny sides. I make sure to get a good sear on each of the two larger sides, as it’s not going to sit really well propped up on the skinny sides. If you like, you can use your tongs to hold the tenderloin on the grill and get a nice sear on these edges as well.
• The internal temperature for pork tenderloin can vary depending on how well you like it done. I like to remove my tenderloin from the grill at an internal temp of 140 degrees F, and let it rest for 10 minutes before slicing. This will leave just a slight touch of pink in the center, but in no way will it be raw or undercooked. I brushed my tenderloin with some remaining juices from my cutting board after I sliced it, which is why mine looks more brown.
• It’s important to let it rest so you don’t let all the juices run out — 5-10 minutes should be enough!

What’s so magical about this pork tenderloin marinade?

This marinade has everything I love — it’s got some sweetness, a bit of spice, some oil to keep everything moist (also helps to prevent stickage to the grill!), and some acid to help tenderize.

You can mix things up a bit, swap the brown sugar for honey or maple syrup, add more spice (try a squirt of sriracha!), or add a squirt of your favorite barbecue sauce for that familiar smoky flavor.

The options are endless! You can use this marinade on pork chops, pork skewers, or even chicken.

Can I make this in the oven or slow cooker?

Absolutely!

I still recommend marinating for a few hours to get all of that flavor. Simply bake for 17-20 minutes at 400 degrees F if you’re using the oven, or on low for 4 hours in the slow cooker.

If you’re using the slow cooker to make this tenderloin recipe, you can even dump in some or all of the marinade to keep the pork moist while it cooks.

What to serve with this grilled pork tenderloin:

• Easy Instant Pot Potato Salad
• Layered Broccoli Salad
• Easy Potato Salad Recipe
• Cheesy Grilled Potatoes with Bacon

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Grilled Pork Tenderloin

This Grilled Pork Tenderloin is so juicy and flavorful thanks to the best pork tenderloin marinade! Tips for grilling, baked pork tenderloin and slow cooker. 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 279cal

Author Ashley Fehr

Ingredients

• 1 pork tenderloin (1-1.5 lbs)
• 1 cup unsweetened apple juice
• 1/2 cup brown sugar
• 1/4 cup canola oil
• 1/4 cup cider vinegar (or apple cider)
• 2 teaspoons salt
• 3 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 1 teaspoon ground mustard
• 1/2 teaspoon black pepper
• 1 pinch red pepper flakes (or more for extra spice)

Instructions

• Trim pork tenderloin according to instructions in post above.
• In a large ziploc freezer bag or container, whisk together apple juice, brown sugar, canola oil, cider vinegar, salt, garlic, ginger, mustard, pepper and pepper flakes. Reserve ½ cup of marinade for basting later.
• Add tenderloin, seal tightly, and turn to coat. 
• Refrigerate for 2-24 hours.
• Preheat grill to medium-high heat (roughly 400 degrees F). Remove tenderloin from marinade and discard the bag.
• Grill pork tenderloin for 8-12 minutes per side (exact cook time will depend on exact grill temperature and width of tenderloin), basting with reserved marinade several times during the cooking process.
• When the tenderloin reaches an internal temperature of 140 degrees F, remove from the grill and let rest for 5-10 minutes before slicing.

Notes

*Because much of the marinade will be discarded and not consumed, the nutrition information listed is for pork tenderloin with half of the marinade discarded.

Nutrition

Calories: 279cal | Carbohydrates: 16g | Protein: 27g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 903mg | Potassium: 531mg | Sugar: 14g | Vitamin A: 105IU | Calcium: 9mg | Iron: 1.5mg

The post Grilled Pork Tenderloin appeared first on The Recipe Rebel.

Got more pork chops? Try these Juicy & Flavorful Smothered Pork Chops, these Baked Pork Chops or these Air Fryer Pork Chops next!

Here we are, friends — the second pork chop recipe on The Recipe Rebel!

The first? These Instant Pot Pork Chops with Bacon Apple Glaze. <— so, so good.

For some reason, I don’t think to make pork chops a lot.

I guess because they can become overcooked and dry so quickly, and I find myself sticking to easier to cook or juicier meats.

But I’ve found that from the Instant Pot and the slow cooker, we can get tender, juicy pork chops, with a ton of flavor with very little prep time.

Should you brown pork chops before adding to the crockpot?

When I was dreaming up this recipe, I was really torn on whether or not to sear the pork chops first, or just throw them in.

Searing the pork chops beforehand adds a ton of flavor and I find you get less fat in the glaze as it cooks.

But honestly? I have a toddler who knows when I’m ignoring her to cook dinner (whatever time of day) and throws a fit.

It kind of blows my mind because she is the sweetest, happiest kid most of the time (we all have our moments), but I try to get something done in the kitchen and it’s like she just can’t handle it.

Dinner prep time? Not a lot.

If you want, you can definitely throw your pork chops in the slow cooker without searing. I won’t judge! But I think for best results, searing crock pot pork chops is always a good idea. Even if you do it one-handed with a toddler on your hip!

How to make Crock Pot Pork Chops:

1. Sear the pork chops for 1-2 minutes on each side over high heat — you can skip this part, but it will give you the best results. Just don’t cook too long!
2. Add the pork chops to the crockpot.
3. Stir together the glaze, and pour over the pork chops.
4. Slow cooker until fall apart tender!
5. Serve with some mashed potatoes, rice or bread to soak up that tasty sauce!

Variations on these slow cooker pork chops:

Here are a few different ways to make these:

• Stir in some barbecue sauce to the sauce before serving for a sweet and smoky twist.
• Add in some browned bacon and onions if you’re planning to sear the pork chops before adding to the crockpot.
• Throw some cubed potatoes — gasp — right in the slow cooker with the pork chops! Keep in mind that potatoes can take some time to cook so you want to cut them down into cubes.
• Skip the apple juice and stir in some ranch dressing to the sauce before serving (I’m not a ranch dressing person, butI hear lots of people love this combo )

What to serve with these Crock Pot Pork Chops:

The great thing about these glazed pork chops is that they really go well with so many things! Simple buttered egg noodles or mashed potatoes, or even a side salad if you’re trying to get in extra veggies.

These are some of our favorite side dishes to serve with these Crock Pot Pork Chops:

• Cream Cheese Mashed Potatoes Recipe
• Instant Pot Mashed Potatoes Recipe
• Instant Pot Baked Potatoes Recipe
• No Cream Slow Cooker Creamed Corn
• Slow Cooker Honey Orange Glazed Carrots

Looking for more great pork recipes?

• Crock Pot Pork Tenderloin with Cranberry Sauce
• Easy Slow Cooker Pork Loin Recipe
• 25+ Pork Tenderloin Recipes

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Glazed Crock Pot Pork Chops

These easy glazed Crock Pot Pork Chops are slow cooker in a mixture of apple juice, broth, onions and seasonings and are fall apart tender! Great with mashed potatoes or egg noodles. Dump and go! 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 pork chops

Calories 249cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 6 thick cut boneless pork chops
• 1 small onion sliced
• 3/4 cup unsweetened apple juice
• 3 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons corn starch
• 1 teaspoon minced garlic
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground mustard
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper

Instructions

• In a large pan, heat oil over medium-high heat and sear pork chops for 2-3 minutes on each side, just until lightly browned.
• Slice onion and lay in the bottom of a 2.5-4 quart crockpot. 
• Combine apple juice, sugar, vinegar, corn starch, garlic, thyme, mustard, paprika, and pepper with a whisk until combined. Pour over pork chops.
• Cover and cook on low for 6-7 hours until tender. Use additional corn starch and water slurry to thicken glaze if desired and season with salt and pepper to taste.

Notes

*For bone-in pork chops, cook on low for 8 hours.

Nutrition

Calories: 249cal | Carbohydrates: 14g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 88mg | Sodium: 70mg | Potassium: 584mg | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 1.9mg | Calcium: 18mg | Iron: 0.9mg

The post Glazed Crock Pot Pork Chops appeared first on The Recipe Rebel.

This easy Slow Cooker Pork Loin roast recipe includes a flavorful garlic herb rub, and is slow cooker in apple juice for extra flavor! It is fall apart tender with minimal effort!

I know. It seems kind of boring.

But I’ve been making this Slow Cooker Pork Loin recipe at least once a month for a year or two. And it’s so good, and so tender.

Plus, I’ve finally got my dry rub down and ready to share!

About this Slow Cooker Pork Loin Roast recipe

The seasoning here is similar to my dry rub on this Slow Cooker Pork Tenderloin, but there’s so much more area to cover when you’re making a crockpot pork roast.

I love to pick up a couple boneless pork loins when they go on sale and stash them in the freezer for those weeks I need an easy, hearty meal with minimal effort. Plus, there’s so much you can do with leftover pork loin!

You can really just throw the pork loin in the crockpot with some water and salt and pepper and it will come out just fine, especially considering you only spent about 2 minutes getting it ready.

But if you want to take it up a notch? You’ve got to try this dry rub for pork roast. It would be so easy to make a big batch and store in an old spice jar to make the prep for this crockpot pork loin even simpler.

But even if you don’t, it’s still only going to take about 5-10 minutes of your time in the morning and you’ll have easy meals for the rest of the week! My average pork loin is about 5 lbs, so there’s lots to go around and it freezes perfectly, too!

Serve it with some Roasted Potatoes and Carrots, Garlic Bread and Easy Broccoli Salad for a meal the family will love!

What is the difference between pork loin and pork tenderloin?

Since my Slow Cooker Pork Tenderloin and Instant Pot Pork Tenderloin have been so popular, I’ve gotten a lot of questions or comments about cooking pork loin.

I think a lot of people make the mistake of assuming they’re interchangeable when they are definitely not, so I wanted to include my recipe for pork loin over here on The Recipe Rebel, too! (Since it’s one of our favorites anyway!)

A pork tenderloin is much smaller than pork loin, it usually weights around 1-1.5 lbs, whereas the pork loin I used for this recipe was 5 lbs. You can see why the recipes can’t be used interchangeably — pork loin requires much more seasoning and much more cook time.

You can read more about the differences between pork loin and pork tenderloin here.

How to make Slow Cooker Pork Loin:

• Low and slow. Although you can cook a pork loin on high in the slow cooker, I definitely prefer low heat for a longer period of time. It breaks down the meat until it easily falls apart!
• Season well. The pork loin is a large cut of meat, so I like to give it a solid coating of the dry rub before cooking. It can soak up a ton of flavor!
• Fresh or frozen. If you want something that cooks over a longer period of time, try putting the pork loin in frozen. If you want the rub to adhere to the meat, you will need to let it thaw at room temperature for an hour or two so the outer layer has thawed. Season and cook for 9-10 hours on low (up to 11 is fine — it won’t hurt it!).

Slow Cooker Pork Loin FAQs

What to make with leftover pulled pork:

One of the reasons I love this Slow Cooker Pork Loin is because it shreds so easily, and there are a ton of ways to reinvent leftover pulled pork.

• Freeze it! Leftover cooked, shredded pork can be frozen plain or in barbecue sauce. It will keep for up to 3 months.
• As a pizza topping for regular or mini naan pizzas.
• Add it to pasta.
• Make a pulled pork grilled cheese.
• Top a salad with it.
• And on and on and on the list goes. What are your favorite things to do with it?

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Slow Cooker Pork Loin Roast recipe

This easy Slow Cooker Pork Loin roast includes a flavorful garlic herb rub, and is slow cooker in apple juice for extra flavor! It is fall apart tender with minimal effort!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 20 servings

Calories 157cal

Author Ashley Fehr

Ingredients

• 5 lbs pork loin
• 1 ½ tablespoons seasoning salt
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 teaspoon dried mustard
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 cup unsweetened apple juice

Instructions

• Trim fat off around pork loin if desired.
• Combine seasoning salt (if you are reducing your salt intake, use only 1 tablespoon), garlic powder, Italian seasoning, mustard, onion powder and pepper. Rub all over pork loin.
• Place pork loin in 4-6 quart slow cooker and add apple juice. Cover and cook on low for 8 hours (or high for 4 hours). *See notes below to cook from frozen.
• Shred pork or remove from slow cooker and cool for 15-20 minutes to slice. 
• Optional: add barbecue sauce or other sauces and serve as desired.

Notes

If you want something that cooks over a longer period of time, try putting the pork loin in frozen. If you want the rub to adhere to the meat, you will need to let it thaw at room temperature for an hour or two so the outer layer has thawed. Season and cook for 10 hours on low (up to 11 is fine — it won’t hurt it!).

 

Nutrition

Calories: 157cal | Carbohydrates: 1g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 579mg | Potassium: 444mg | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.7mg

The post Easy Slow Cooker Pork Loin Roast Recipe appeared first on The Recipe Rebel.

These Instant Pot Pork Chops are so easy and flavorful! Made with a bacon and apple glaze, they are incredibly tender and can be made with boneless or bone in pork chops.

I’m back on the Instant Pot train today with these incredible, flavorful Instant Pot Pork Chops!

Looking for more basic Instant Pot recipes? Try these:

• Instant Pot Pork Tenderloin
• Instant Pot Whole Chicken (fresh or frozen)
• How to Cook Frozen Chicken Breasts in the Instant Pot
• Instant Pot Shredded Chicken

You guys, bacon and apples are meant to be. A little smoky, a little sweet, a little savory. This combo is unreal.

I’ll be honest and say that I’m not a big fan of pork chops. Or maybe I should say that I wasn’t a fan of pork chops until I made pressure cooker pork chops.

They are ridiculously tender, and the flavor (have I said that too many times??).

Let me break it down for you:

The bacon is crisped up in the Instant Pot, and then removed (we don’t want it to burn!). But allllll that flavor stays behind, and we sear our pork chops in it.

Then, we pressure cook the pork chops (boneless or bone in!), in apple juice, until fall apart tender, and remove them oh-so carefully.

After that, we turn the Instant Pot on saute and reduce our juice and seasonings to make a smoky sweet glaze, and add our bacon back in. The next step? Drizzle it allllll over those pork chops and dig in.

How to cook Instant Pot Boneless Pork Chops:

Boneless pork chops are super convenient because you don’t have to work with the bone, and there’s little or no trimming required after cooking. Here are some things to keep in mind:

• boneless pork chops tend to shrink more than bone in pork chops, so you may want to throw in a few extra if you are feeding a few people. They may turn out to be quite a bit smaller after pressure cooking!
• go for the thicker pork chops so they don’t turn out dry and overcooked — we’re looking for 3/4-1″ thick, and not the fast fry.
• They will be nearly cooked by the time you’re done searing them, but you really want to pressure cook them for a couple minutes so they are tender and juicy.

How to cook Instant Pot Bone In Pork Chops:

Bone in pork chops have incredible flavor and a great texture. Here are some tips for cooking:

• Bone in pork chops won’t shrink as much as boneless pork chops
• As with boneless pork chops, you want to make sure you aren’t grabbing the pack of “fast fry” or super thin pork chops, otherwise you will end up with overcooked pork.

Side dishes to go with these Instant Pot Pork Chops:

• Instant Pot Mac and Cheese
• Instant Pot Mashed Potatoes
• Cream Cheese Mashed Potatoes
• Instant Pot Baked Potatoes

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Instant Pot Pork Chops with Bacon Apple Glaze

These are the easiest Instant Pot Pork Chops with the most amazing Bacon Apple Glaze! Tender and full of flavor!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Time to build and release pressure 20 minutes minutes

Total Time 32 minutes minutes

Servings 6 pork chops

Calories 353cal

Author Ashley Fehr

Ingredients

• 3 slices thick cut bacon diced
• 1/2 onion diced
• 1 teaspoon minced garlic
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/2 teaspoon salt
• pinch black pepper
• 2 tablespoons canola oil
• salt and pepper
• 6 boneless thick cut pork chops
• 1 cup unsweetened apple juice
• 1 tablespoon corn starch
• 1 tablespoon water

Instructions

• Turn the Instant Pot to saute and wait until it reads “hot”.
• Add the bacon and onion and cook, stirring often, until bacon is crispy and onion has softened and browned. Add the garlic, thyme, parsley, salt and pepper and stir. Remove from the pot with a slotted spoon, leaving the bacon grease behind.
• Drizzle oil over both sides of the pork chops and season with salt and pepper. Sear on both sides in a single layer, in the Instant Pot, for about 2-3 minutes or until browned and they move easily. (If they feel stuck, they are probably not quite done). You may have to sear the chops in two sets.
• Turn the Instant Pot off. Add the apple juice to the hot pan, and scrape the bottom of the pan to deglaze (You may have to remove the pork chops to do this if you have a lot stuck on, but you add them back in with the juice to pressure cook).
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 10 minutes to build pressure and start counting down. 
• When the cook time is over, let pressure release naturally (i.e., turn off and do nothing!) for 10 minutes, then move the valve to venting, release remaining pressure and open the lid.
• Remove the pork chops to a plate and cover to keep warm. Turn Instant Pot to saute. 
• Combine corn starch and water and add to juices in pot, along with the bacon and onion, cooking and stirring to thicken. Serve over pork chops.

Notes

*The cook time for this recipe has been reduced from 8 minutes to 2 minutes as I have found a short cook time to yield juicier pork chops. Some commenters reference the longer cook time and still had great results.

Nutrition

Calories: 353cal | Carbohydrates: 7g | Protein: 31g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 101mg | Sodium: 379mg | Potassium: 590mg | Sugar: 4g | Vitamin C: 1.3mg | Calcium: 15mg | Iron: 0.8mg

The post Instant Pot Pork Chops with Bacon Apple Glaze appeared first on The Recipe Rebel.

By now you’ve heard me jumping for joy about Apple Month — a time where we can celebrate munching on fresh, nutritious Canadian apples while we’re buried under a blanket of snow — all over this blog and social media (and if you missed my Slow Cooker Caramel Apple Pudding Cake, well — you don’t want to!), and I’m here with an easy, slow cooker dinner recipe featuring the star of the show.

I know you know that I am a big believer in mixing sweet with my savory (these Pineapple Glazed Carrots are one of my recent favourites!), and I think fruit is the best way to jazz up your dinner table.

It can add such an unexpected burst of flavour and really make a dish extra special. These chicken thighs are elegant enough for an easy Sunday dinner but simple enough for a crazy weeknight — pair them with potatoes, rice or a salad for a hearty, healthy meal! We love the sauce drizzled over mashed potatoes — it’s like chicken gravy with a subtle sweetness!

*This post is sponsored by BC Tree Fruits and I was compensated for my time in creating the recipe — all opinions are, as always, my own. 

Follow along with BC Tree Fruits on Instagram, Twitter and Facebook and visit bctreefruits.ca for more delicious apple recipes. 

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Slow Cooker Chicken Thighs with Apples

These Slow Cooker Chicken Thighs with Apples are the perfect mix of sweet and savory — an easy but elegant dinner recipe for Sunday dinner or a busy weeknight!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 4 servings

Calories 251cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 6 boneless skinless chicken thighs
• salt and pepper
• 1/2 medium onion chopped fine
• 1/4 cup chicken broth
• 1/4 cup pure unsweetened apple juice
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground mustard
• 2 teaspoons corn starch
• 2 springs fresh thyme or add ½ teaspoon dried to the liquid
• 2 Gala apples peeled and sliced thick

Instructions

• In a large skillet, heat the oil over medium-high heat. Add chicken thighs and cook 1-2 minutes just until browned (*this step is completely optional — you can just add to the slow cooker if you desire)
• Meanwhile, lightly grease a 2.5-4 quart slow cooker and add onion to the bottom. Place browned chicken thighs on top of onion.
• In a medium bowl, combine broth, juice, garlic, salt, pepper, mustard, and corn starch until smooth. Pour over chicken in slow cooker.
• Top with sliced apples and thyme sprigs, cover and cook on high for 2 hours or low for 4-5 hours, until a meat thermometer reads 165 degrees F. Serve over rice, mashed potatoes or egg noodles if desired.

Notes

*NOTE: Nutrition information is estimated and will vary depending on exact serving size, type and brand of products used.

Nutrition

Calories: 251cal | Carbohydrates: 19g | Protein: 29g | Fat: 8g

The post Slow Cooker Chicken Thighs with Apples appeared first on The Recipe Rebel.

Words cannot express the mind-blowing flavour of this sandwich.

But for you, I’ll give it my best shot.

I discovered that bacon jam was a real thing on Pinterest quite some time ago. I tucked it safely away on my Condiments board for a day when I would actually have time to spend making something as frivolous and unnecessary as bacon jam. Alas, Spring Break 2014 arrived.

I was wrong, though, about bacon jam being frivolous and unnecessary.

It is completely necessary.

And amazing.

And it’s jam. Made of bacon.

Bacon. Apple juice. Maple Syrup. Brown sugar. Onions. Garlic. Balsamic Vinegar.

Are you convinced yet?

This was one of those times when I made a single batch, and kicked myself afterwards, wondering how I was possibly going to live when this jar was done and I had to wait until I had time to make another.

I probably won’t have to wait too long, though. Because it takes a mere 45 minutes. Maybe that sounds like a long time to you. But that’s only because you haven’t made this jam. Made of bacon.

The bacon jam is a big enough deal to have its very own post up here on The Recipe Rebel, but I was trying to think of things I would put this jam on. Besides a spoon. Or a ladle. Or a shovel.

And I thought to myself, “I bet a bacon jam grilled cheese would be just about the best grilled cheese that was ever made”.  And, friends, I was right.

I used a somewhat thin rye bread, because I didn’t want this sandwich to be all about the bread. I thought the sharp taste of cheddar would complement the sweet and smokiness perfectly, but I’m sure any cheese would be absolutely wonderful. Apparently, apple and cheddar are a winning combination.

You need this jam in your life. Trust me.

Serve with my quick 20 Minute Tomato Soup from Scratch.

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Bacon Jam Grilled Cheese

Sweet, smoky, savory grilled cheese made complete with bacon jam made with apple juice, maple syrup and balsamic vinegar.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 16 servings bacon jam

Calories 166cal

Author Ashley Fehr

Ingredients

For the bacon jam:

• 1 lb bacon finely chopped
• 1 medium onion finely chopped
• 1 tsp minced garlic about 4 cloves
• 1/2 cup brown sugar
• 1 tbsp brewed coffee hot or cold, doesn’t matter
• 1/2 cup apple juice
• 1/4 cup maple syrup
• 1 1/2 tbsp balsamic vinegar

For the grilled cheese:

• Butter or margarine
• Sliced bread of choice
• Cheese of choice I used cheddar

Instructions

• For the bacon jam:In a medium pot, cook the bacon until nicely browned. Remove from pot, saving about 2 tbsp bacon fat. (Strain the rest off of the bacon)
• In remaining bacon fat, cook the onions over medium heat until translucent. Add garlic and cook about a minute until fragrant.
• Add bacon back to the pot. Add remaining ingredients.
• Cook over medium heat, stirring occasionally, for about 30-40 minutes until thickened and syrupy (there shouldn’t be a lot of liquid remaining).
• Optional: Puree some or all of the jam. I pureed about ½ cup in the Magic Bullet, just to give it more of a jam consistency.
• Serve warm or cold.
• For the grilled cheese:Butter two slices of bread. Place one slice of bread, butter side down, into a pan preheated over medium heat. Top with cheese, bacon jam, and more cheese.
• Top with second slice of buttered bread, butter side up.
• Cook until golden brown. Flip and cook until golden brown.

Nutrition

Calories: 166cal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 191mg | Potassium: 94mg | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 0.7mg | Calcium: 14mg | Iron: 0.2mg

Adapted from Martha Stewart.

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