Good morning we are going to share those Are looking for a creole red beans and rice with slow cooked pulled pork recipe that is interesting The method of making it is very not too difficult. Just need patience and persistence. So that creole red beans and rice with slow cooked pulled pork has aroma and taste that can arouse appetite.

In order for the taste of creole red beans and rice with slow cooked pulled pork, you need to do start from the type of ingredients, then selection of ingredients that are fresh to how to make and serve it. No need Confused if want prepare creole red beans and rice with slow cooked pulled pork good as long as you know the trick and how to make this dish able become serving very special.

Ingredients and seasonings required exist in make

1. Prepare 1 pd small red beans
2. Prepare 1 pd large red kidney beans
3. Take 2 pds pulled pork or smoked sausage of your choice
4. Take 5 slices bacon
5. Use 1 large onion
6. Prepare 1 bell pepper
7. Prepare 2 celery stalks
8. Prepare 6 cloves garlic
9. Take 2 tbsp fresh ginger
10. Use 1 jalapeno
11. Prepare 1 can diced tomatoes
12. Prepare 2 tbsp liquid smoke
13. Take 2 tbsp cumin
14. Take 1 tsp garlic powder
15. Prepare 1 tsp onion powder
16. Use 1 tsp smoked paprika
17. Take 1/2 tsp cayenne pepper
18. Prepare 1 tsp dill weed
19. Take 3 bay leaf
20. Prepare 1/4 cup apple cider vinegar
21. Prepare 1/4 cup ketchup
22. Prepare 1/4 cup mustard
23. Prepare 2 tbsp chicken bullion base
24. Prepare 1/4 c brown sugar (optional)

Slow cooker pork chops and rice is a delicious, hearty, and filling dinner for the entire family. The smothered pork chops with cream of mushroom soup and rice is a simple and easy meal to make. The dish takes about five minutes to prepare and get into the slow cooker. #ad #sponsoredpost #WisconsinPork #USAPork #porkrecipes #porkchopsmeals #. Add hot sauce, salt, pepper and/or Creole seasoning to taste.

How to cook Creole red beans and rice with slow cooked pulled pork:

1. Cover beans with water and allow to soak overnight. Then, drain beans and remove any bad ones. Set aside.
2. Chop bacon into half inch pieces and saute until golden brown and grease is rendered. (I use a magnelite Dutch oven)
3. Add onion, bell pepper, garlic, celery and jalapeno and saute until fragrant and onions are translucent and slightly carmelized.
4. Make a paste out of the 2 tbsp of ginger and add to pot. (You can buy ginger already pasted at grocery store) Cook another two minutes.
5. Add enough water to cover beans two and half inches then add remaining ingredients. Cover and bring to a boil, then simmer (covered) on low for two and a half to three hours. Serve over rice.
6. I garnished mine with sour cream, jalapeno, dill weed and peperoncini pepper
7. Done and ready to serve!

Remove the ham hock and remove the skin and any fat. Shred the meat and place back into the beans. Serve the beans over the hot cooked rice. Melt shortening in a skillet over medium heat. Combine water, red beans, and ham hock in a large pot; bring to a boil.

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