Best of Bridge Slow Cooker Cookbook

This summer I was approached by by a publisher, Robert Rose, to preview some books that will be published this fall.

I was interested in a few the first of which is Best of Bridge Slow Cooker Cookbook. I already have a few Best of Bridge cookbooks and everything I've made from them has been terrific.

The Ladies of the Best of Bridge are headed towards retirement but wanting their legacy to last, they teamed up and passed the baton to Sally Vaughn-Johnston. The majority of the recipes are Sally's but were tested and critiqued by the Ladies.

This cookbook shares slow cooker staples like soups and stews but also shows new ways to use your slow cooker to make baked pasta, breads, puddings, and much more.

So far I've tested one recipe and it was one that caught my attention right away as it is my daughter's Brittany's favourite foods, Pulled Pork.

It can be served on a bun but I decided to serve it with corn and roasted okra.

And it was a definite winner, I'll make it again!

Here's the recipe;

4 T brown sugar
3 T paprika
1 T chili powder
1 T dry mustard
1 tsp salt
3 lb boneless pork shoulder blade, cut into 4 chunks
1 envelope onion soup mix
1 1/2 cups chicken broth
1/4 tsp cayenne
1 1/2 cups tomato based chili sauce
3 T cider vinegar
1 T soy sauce

Use a 5 to 6 quart slow cooker. Combine 1T brown sugar, paprika, chili powder, mustard and salt. Rub over all sides of pork, cover and refrigerate for at least 2 hours or overnight. Place pork in slow cooker. Whisk together soup mix and broth, pour over pork, cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours until pork shreds easily with a fork. Transfer pork to plate and let cool slightly. Using spoon remove excess fat from surface of sauce. Pour sauce into large pan and bring to boil. Reduce heat and simmer for about 20 minutes until syrupy. Stir in remaining brown sugar, cayenne,chili sauce, vinegar and soy sauce. Simmer for 10 minutes to blend flavours, adjust seasoning with with salt and cayenne if desired. Meanwhile transfer pork to a cutting board and using two forks, shred pork, placing it in a serving bowl. pour 1 cup of the sauce over the pork, turning to combine. Serve pork with extra sauce for dipping.

I'm sure all the other recipes in this book will be just as yummy as this one and can't wait to try some more.

And if you are looking for slow cooker recipes you should check this book out!