Slow Cooker Kalua Pulled Pork

I went to Hawaii a few years back and got to eat Kalua pork for the first time at a luau. It is so fantastic and so tender.  They have a place in Utah that has amazing kalua pork, but I was excited to make my own.  You guys.  This cooks in your slow cooker for 16 hours!  I put it in the night before and when it was ready the next day, it peeled apart.  The salt and liquid smoke rub keeps it extremely tender and moist.  I don't think I have ever experienced pork that was so tender and moist.  I served them with some coleslaw and drizzled BBQ sauce on top.  But you could really serve this however you want to!  Over rice, use teriyaki sauce, it tacos, the possibilities of this delicious pork is endless.  The flavor was perfect and I felt like I was in a Hawaii luau in my kitchen...  haha I wish!  

Rating: 4 stars  Difficulty of Recipe: 2 stars

Slow Cooker Kalua Pulled Pork

• 1 6 pound Pork Butt Roast
• 3 Tbsp Hawaiian sea salt (or regular sea salt works great)
• 3 Tbsp Liquid Smoke

1.  Mix the sea salt and liquid smoke together in a small bowl.  Place the pork into your slow cooker and run the mixture all over the roast.

2.  Cook on low 16-20 hours.  Turn your roast over at least once half way through.

3.  Once finished remove roast from crockpot and juices and shred.

Recipe Adapted from Plain Chicken

You might also enjoy:

Slow Cooker Skinny Pulled Pork Barbacoa

Copycat Cafe Rio Sweet Pulled Pork

Slow Cooker Asian Pulled Pork

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Time to Sparkle Link Party #10

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Cookies and Cream Cheesecake Bars

If you love oreos and you love cheesecake, you will think that you have died and gone to heaven with this treat.  It all starts with an oreo crust.  Then the cheesecake is baked, but still perfectly moist with crunchy oreos inside.  Then I just had to top it off with some more crushed oreos making this pretty much the BEST treat ever.  This treat was perfection and it would definitely be a hit!

 Rating: 5 stars  Difficulty of Recipe: 2 stars

Cookies and Cream Cheesecake Bars

• 1 pound oreo cookies
• 4 Tablespoons butter
• 3 8 ounce packages cream cheese, room temperature
• 3/4 cup white sugar
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 tsp salt
• 3 large eggs, room temperature

1.  Preheat oven to 325.  Line a 9x13 pan with aluminum foil, leaving a 2 inch overhang for easy removal.  Spray the aluminum foil with non stick cooking spray,
2.  Place 28 oreos in a food processor or grinder and pulse until they are finely ground.  Add the melted butter and stir until the oreos are moistened.  Pour the crumb mixture into the 9x13 and press firmly until the crumbs are evenly distributed.  Bake this for 10 minutes in oven and remove from oven and set on a cooling rack while you make the cheesecake mixture.
3. In large mixing bowl beat the cream cheese and sugar about 2 minutes until smooth.  Add the sour cream, vanilla, and salt and beat together for 30 seconds.  Scrape down the sides.  Add the eggs one at a time and beat well after each egg.  
4.  Break the remaining cookies in half and gently pulse them in the food processor so that they are still chunky.  Stir them into the cheesecake mixture.
5.  Pour the cheesecake on top of the oreo crust and spread evenly.  Then I took about 4 oreos and crumbled them on the very top.  Bake in the preheated oven for 40 minutes until the filling is set around the edges and the middle is a little wobbly.  Chill for at least 3 hours or overnight.  Keep them stored in the refrigerator.
Recipe Adapted from Recipe Girl

Slow Cooker Pesto Ranch Chicken

If you have five minutes to throw something into the crockpot and have a delicious meal ready for your family, then make this recipe!  I love the flavor of pesto!  I fell in love with it when I made homemade pesto and this chicken recipe here.  Me and my little boy couldn't get enough of this chicken and it peeled apart and was packed with delicious pesto ranch flavor.  The flavor combination was amazing!  You know you love a recipe when you already want to make it again.  And it really helps that it was so easy!

Rating: 5 stars  Difficulty of Recipe: 1 star

Slow Cooker Pesto Ranch Chicken

• 4 boneless skinless chicken breasts
• 6 ounce jar pesto (I used basil pesto)
• 1 package ranch dressing seasoning mix
• 1/2 cup chicken broth

1.  Spray slow cooker with cooking spray and place chicken breasts in the bottom.

2.  Sprinkle ranch packet over the chicken breasts, pour pesto over the top, and lastly pour the chicken broth over the top.

3.  Cook on low for 4-6 hours.  Easy huh? :)  
Recipe adapted from Picky Palate 

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Im Moving!

Guess what?  I am moving my site to Wordpress!  It is definitely time with the growth of my blog to make the move!  I am so excited for my brand new design!!!  It looks amazing and I can't wait for all of you to see it!  My recipes will also be easier to access and they will be printable!  



So....  if you are following this blog through Google Friend Connect, be sure to follow my blog another way through Facebook, Twitter, Pinterest, or get updated through your email.  I love ALL of my fans and I don't want to lose any of you!  

The change will be happening in a few weeks!  Stay tuned for the big reveal!  June is also my 1st blog anniversary!  So I have a great giveaway in store for you!  XOXO