Tag Archive: Meat


BBQ smoked pork shoulders (Boston butt roasts)

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3.5 lbs. pork shoulder (bone in)

1/2 cup dark brown sugar

1/3 cup kosher salt

1 T chili powder

1 T cumin

1/2 tsp red pepper flakes

1/4 tsp. cayenne

1 T smoked paprika

  1. To make the rub, thoroughly mix together the brown sugar, salt, smoked paprika, chili powder, cumin, smoked paprika, red pepper flakes and cayenne.
  2. Pat dry the pork shoulder and then liberally apply the rub to all sides. Place in a leak-proof container. Cover and refrigerate for as long as 24 hours, or as little as overnight. It will give up a cup or more of liquid so make sure your container is big enough to prevent spillage.
  3. Remove the shoulder from refrigerator, brush off any excess or caked on rub. Move to a clean roasting pan with the fat side up.
  4. Heat the oven to 275F. Place in the oven and let roast for 9 hours. Yes, I’m serious about it taking that long. After about 3 hours, there will be enough fat rendered to allow you to baste the shoulder every 1 to 2 hours. With a large spoon simply pour the rendered fat over the shoulder.
  5. You will know it’s ready because the outside of the shoulder is extremely dark, nearly burned looking. The pork should pull easily from the bone and the fat/skin on the top should be nearly crispy.
  6. Remove from the oven and let rest for at least 30 min. Using a pair of forks or very clean hands pull the pork away from the bone. This should be very easy to do.

Author: Carrie Patton

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Soup condensed, and canned, of the Campbell's ...

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This is recipe comes straight to you by my best friend. It is really yummy and my kids personal fav! Super easy to make, even my youngest daughter can whip it up!

“Mexican” Casserole. Not really authentic Mexican cuisine, but it is yummy and fills up a hungry crowd.

3 pounds of lean ground beef (can sub other meat if you wish)
12 flour tortillas
4 cups of shredded cheese of your liking (I find mexican or cheddar is best)
1 can el pato sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion (diced)

Preheat oven to 350.
1. Brown your meat, add diced onion. Drain grease. Put meat back into pan and add soups and el pato sauce. Let simmer for about 15 mins
2. While meat is simmering, take a 9 x 13 dish and cover the bottom and side with a layer of tortillas.
3. Take your mixture and use half of it on top of your tortillas. Spread to cover pan. Take half of your cheese and sprinkle over your meat.
4. Add another layer of torillas over the first layer, like you would lasagna. Add the rest of your meat, spread evenly. Top with the remainder of cheese.
5. Bake at 350 for 20 minutes.

Feel free to add things. I like to add olives, bell peppers, you can add jalepenos, etc.

Author Crystal Taylor