r co sea salt spray

CHICKEN BROCCOLI RICE CASSEROLE

Chicken broccoli rice casserole is a complete meal in one simple, delicious dish. Packed with sharp cheddar cheese and topped with buttery, crunchy crackers, this flavorful dinner is one your family will want to enjoy over and over again.

EQUIPMENT

  • Ceramic 9×13-inch baking dish
  • Mixing bowl set
  • Silicone spatula set

INGREDIENTS

 1 pound frozen broccoli
1 tablespoon olive oil or butter
1 small yellow onion, diced
1-2 cloves garlic, minced
1 rotisserie chicken, shredded (about 3 cups cooked chicken)
2 cups instant rice
1 can cream of mushroom soup (10.5 ounces)
1 can cream of chicken soup (10.5 ounces)
2 cups shredded cheddar cheese
2 cups chicken stock
1 cup milk
Salt & pepper to taste
3.5 ounces Ritz crackers, crushed (1 standard sleeve)

INSTRUCTIONS

  • Preheat your oven to 350°F. Lightly coat a 9×13-inch casserole dish with cooking spray and set aside.
  • Rinse the frozen broccoli under cold water to thaw it slightly. It’s okay if the broccoli isn’t fully thawed before adding it to the casserole.
  • In a nonstick skillet, heat the olive oil or butter over medium heat. Sauté the diced onion for 3-5 minutes until softened, then add the minced garlic and cook for another minute. Remove from heat and transfer the mixture to a large mixing bowl.
  • In the bowl, combine the broccoli, shredded chicken, rice, both soups, cheddar cheese, chicken stock, and milk. Season with a generous pinch of salt and pepper, stirring until well-mixed.
  • Pour the mixture into the prepared casserole dish and spread it out evenly. Sprinkle the crushed Ritz crackers over the top.
  • Bake for 30-40 minutes, or until the rice is fully cooked, the edges are bubbling, and the cracker topping is golden brown.

Notes

For those who prefer fresh broccoli, cut it into florets and blanch them in salted boiling water for 3-4 minutes. Afterward, drain and rinse under cold water before incorporating it into the casserole.

Nutrition Information

  • Calories: 712 kcal
  • Carbohydrates: 53 g
  • Protein: 49 g
  • Fat: 34 g
  • Saturated Fat: 13 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 8 g
  • Trans Fat: 0.2 g
  • Cholesterol: 148 mg
  • Sodium: 1615 mg
  • Potassium: 558 mg
  • Fiber: 3 g
  • Sugar: 7 g
  • Vitamin A: 1010 IU
  • Vitamin C: 69 mg
  • Calcium: 400 mg
  • Iron: 4 mg

SLOW COOKER PULLED PORK (OVEN ROASTED OPTION)

Here’s the ultimate crockpot pulled pork recipe! With minimal effort, your slow cooker will transform pork into incredibly tender, melt-in-your-mouth goodness. This recipe is super easy, produces amazing results, and makes it simple to serve up a crowd-pleasing meal in no time. I’ve also included instructions for making oven-roasted pulled pork and a fantastic smoked pulled pork recipe. And of course, don’t forget the BBQ sauce!

THE BEST PORK FOR PULLED PORK

For the best pulled pork, go for a front shoulder cut of pork. Picture the shoulder area near a pig’s forelegs. The upper part of the shoulder is called Pork Butt or Boston Butt, while the lower section is known as Pork Shoulder or Picnic Roast. When shopping, look for any of these labels for the ideal cut. Pork Butt is often preferred due to its slightly higher fat marbling, which means more flavor. However, Picnic Pork Shoulder is also a great choice.

EQUIPMENT NEEDED

  • Large Skillet: I recommend using a cast iron skillet!
  • Slow Cooker: I use and recommend this slow cooker!

INGREDIENTS

  • Pork: 5-7 pounds of pork butt or pork shoulder, fat cap left on
  • Olive Oil: 3 tablespoons for rubbing on the meat
  • Liquid Smoke: 1 teaspoon, optional, for rubbing on the meat
  • Vegetable Oil: 2 tablespoons for searing (more as needed)

For the Rub/Marinade

  • 1 tablespoon kosher salt (or 2.5 teaspoons if using table salt)
  • 2 teaspoons black pepper
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons cumin
  • 1 teaspoon dry mustard powder
  • 1/3 cup packed brown sugar

To Serve

  • Barbecue sauce (homemade or store-bought)
  • Brioche hamburger buns (if making sandwiches)
  • Softened butter
  • Coleslaw (I love this herby recipe!)

INSTRUCTIONS

Slow Cooker Instructions

  • Choose Your Pork: A pork shoulder is great, but a pork butt (also known as Boston Butt) is even better. Both cuts contain plenty of fat and connective tissue, essential for tender, juicy pulled pork. If available, choose a bone-in cut for extra flavor, though boneless works as well. Look for a well-marbled piece with white fat.
  • Marinate with Spice Rub: In a small bowl, mix together 1 tablespoon kosher salt, 2 teaspoons black pepper, 1 tablespoon paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon chili powder, 1 teaspoon cayenne pepper, 2 teaspoons cumin, 1 teaspoon dry mustard powder, and 1/3 cup packed brown sugar. Reserve 3 tablespoons of this mixture in a ziplock bag or covered bowl for later use.
  • Prepare the Pork: For faster cooking, cut the pork in half to increase the surface area for browning and reduce the cooking time to about 6-7 hours in the slow cooker (cooking the whole piece will take about 8-10 hours). Pat the pork dry with paper towels, then rub 3 tablespoons of olive oil over the meat, ensuring it’s well coated. If using, drizzle 1 teaspoon of liquid smoke and massage it in.
  • Rub the Spice Mixture: Rub the spice mixture (excluding the reserved 3 tablespoons) all over the pork, getting into every nook and cranny. Place the pork in a large ziplock bag and seal. Marinate in the refrigerator for at least 6 hours, or up to 48 hours.
  • Sear the Pork: Remove the pork from the bag and pat it dry if wet. Rub the remaining spice mixture into the meat. Preheat a large skillet over medium-high heat for at least 3 minutes. Add 2 tablespoons of vegetable oil and swirl to coat the pan. Once the oil shimmers, add the pork and sear for about 2 minutes until well browned. Use tongs to flip the pork and sear all sides. Add more oil as necessary.
  • Slow Cook the Pork: Transfer the seared pork to your dry slow cooker. Cover and cook on low heat for 6-8 hours if cut in half or 8-10 hours if left whole. Avoid overcooking; aim for an internal temperature of 195-200°F. Start checking with a meat thermometer at the lowest recommended time, as overcooking can dry it out.
  • Shred the Pork: Once cooked, remove the pork from the slow cooker and let it rest on a cutting board for about 5 minutes, tented with foil. Shred the pork using two forks; it should fall apart easily. Discard any gristle, but retain some fat to mix in with the meat for flavor.
  • Combine and Serve: Add the shredded pork back into the slow cooker (or your serving dish) and toss it with the cooking juices. Mix in 1-2 cups of BBQ sauce or serve it on the side. Enjoy it warm on sandwiches, atop salads, or however you prefer!

Oven Pulled Pork Instructions

  • Preheat the Oven: Preheat your oven to 425°F and let it heat for at least 20 minutes.
  • Prepare the Pork: Cut the pork butt or shoulder into 3 equal pieces to speed up cooking and enhance browning. Follow the same preparation steps as above: pat dry, rub with 3 tablespoons olive oil and 1 teaspoon liquid smoke (optional), and then rub with the reserved spice mixture. Marinate for 6 to 48 hours in the refrigerator.
  • Rest and Prepare for Cooking: Allow the pork to sit at room temperature for about an hour before cooking for more even results.
  • Set Up for Roasting: Place an oven-safe wire rack over a rimmed baking sheet and spray it with nonstick spray. Add 1.5 cups of water to the bottom of the pan to create a humid environment.
  • Roast the Pork: Remove the pork from the marinade and rub each piece with the remaining spice rub. Arrange the pork on the rack, ensuring they don’t touch. Roast at 425°F for 30 minutes to sear the edges, then reduce the temperature to 300°F. Open the oven door briefly to cool it down. Roast for an additional 3-5 hours, adding water as necessary to the pan.
  • Check for Doneness: Use a meat thermometer to check for doneness; the pork should reach 195-200°F. Do not exceed 200°F, as the temperature will continue to rise after removing it from the oven.
  • Shred and Serve: Let the pork rest for 15-20 minutes, tented with foil. Shred it using two forks, retaining some fat for flavor.
  • Make the Sandwich: For an incredible pulled pork sandwich, butter both sides of a brioche bun. In a pan over medium heat, toast the buns for 2-4 minutes until golden. Fill with shredded pork, add more BBQ sauce if desired, and top with a generous amount of herby coleslaw. Press down with the top bun and enjoy!

How to Shred Slow Cooker Pulled Pork

  • Rest the Meat: Once the cooking time is up, carefully transfer the pork to a cutting board and let it rest for about 10-20 minutes. This allows the juices to redistribute, keeping the meat moist and flavorful.
  • Shred the Pork: After resting, it’s time to shred the pork. Using two large forks, begin pulling the meat apart. If you’ve cooked it properly, it should fall apart effortlessly with just a gentle tug. Enjoy the satisfying process of shredding!

STORAGE

  • Store any leftovers in an airtight container in the refrigerator for 4-5 days.
  • Pulled pork freezes well; seal in a ziplock bag (with or without BBQ sauce) and freeze for 4-6 months. Thaw in the refrigerator overnight. Reheat in the microwave or in a covered tin foil pan sprinkled with water, baking at 300°F for 20-40 minutes, depending on the amount.