Big games = big appetites!

Excelling at spectator sports is hard work! Armchair athletes can work up a hearty appetite cheering on their team. Chili, sub sandwiches, pizza, wings and nachos are fan favourites for noshing while coaching from the sidelines, analyzing plays and critiquing the refs’ calls.

Bring your A game and score a touchdown this Super Bowl Sunday (Feb. 7th) by serving Pulled Pork on a Bun. Pork roast bathed in a rich barbecue-style sauce cooks lazily in the slow cooker freeing you up to catch all the antics on the big screen, from the singing of the National Anthem through to the final whistle.

Once the pork has cooked, the tender meat is easily shredded by pulling it apart with two forks (hence the name!). Serve it and the flavourful sauce piled high in warmed buns.

You’ll want to put the recipe for Pulled Pork in your play book.  It’s a crowd pleaser no matter which Bowl or Cup your armchair quarterbacks are watching!

Sports Speak! Want to sound like a sports commentator, coach, player or just a die-hard fan? Learn all the lingo by checking out this great list of sports cliches!

Pulled Pork on a Bun
Makes 6 to 8 servings

1 tbsp (15 mL) vegetable oil
2 medium onions, finely chopped
1 tbsp (15 mL) chili powder
1/2 tsp (2 mL) black pepper
1 cup (250 mL) chili sauce (e.g. Heinz)
1/4 cup (60 mL) packed brown sugar
1/4 cup (60 mL) cider vinegar
1 tbsp (15 mL) Worcestershire sauce
1 boneless pork shoulder, trimmed of fat (about 3 lb/1.5 kg)
6 to 8 Kaiser, onion or cheese buns, halved and warmed

In a skillet, heat oil over medium heat. Add onions; cook, stirring frequently, until softened. Add chili powder and pepper; cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar and Worcestershire sauce. Stir to combine, and bring to a boil. Remove from heat.

Place trimmed pork in slow cooker insert and pour sauce over. Cover and cook on Low for 10 to 12 hours or on High for 6 hours, until pork comes apart readily.

Lift out pork and place on a cutting board; using two forks, pull the meat apart in shreds. Return meat to the sauce and keep warm until ready to serve.

To serve, spoon shredded pork and sauce into buns.

Recipe Source: Adapted from The 150 Best Slow Cooker Recipes by Judith Finlayson, Robert Rose Inc., 2001

Tips:
* Add 3 to 6 minced cloves garlic, if desired. Cook along with onions.
* For a smoky flavour, add 1 tsp (5 mL) liquid smoke when you add the Worcestershire sauce.
* Accompany the Pulled Pork with any of the following: veggies and dip, pickles, potato chips, coleslaw, sweet potato fries, or potato fries.

Not the recipes I’m sharing today! Both recipes have five ingredients or less.

When a recipe can be pared down to just a few components, and the end result tastes darn delicious, it’s usually a keeper – for a couple reasons. First, because of its simplicity, and second, because the ingredient list and preparation method can probably be remembered without having to refer to the recipe. What a bonus when you’re wandering through the grocery store after work, wondering what to make for supper!

My first (or perhaps most memorable) introduction to minimal ingredient cooking was years ago with a recipe for Apricot Glazed Chicken. This easily assembled dish was made by pouring a mixture of Russian dressing, apricot jam and onion soup mix over chicken pieces, then baking the chicken in the oven or a slow cooker. I made this recipe repeatedly, because it was easy and tasty, and the ingredients needed were etched on my brain.

I’ve shared the recipe for the slow cooker version of Apricot Glazed Chicken below, along with a another favourite minimal ingredient go-to recipe – Fusilli with Sautéed Eggplant and Feta Cheese.

Sometimes less is more, and keeping it simple makes delicious sense!

Apricot-Glazed Chicken
(Makes 8 to 12 servings)

I’ve made this recipe in a 5 qt (5 L) slow cooker, making 3 layers of 4 chicken breasts halves.

1 cup (250 mL) apricot jam
3/4 cup (175 mL) Russian (or French) dressing
1 envelope dry onion soup mix
12 skinless, boneless chicken breast halves

In a medium bowl, stir together jam, dressing and soup mix until well blended.

In the bottom of a 3 1/2 qt (3.5 L) slow cooker, arrange 3 chicken breast halves. Spoon a quarter of the apricot mixture over top. Repeat with 3 more layers of chicken with apricot mixture between layers.

Cover and cook on High for 1 hour. Reduce to Low and cook for 2 1/2 to 3 hours, or until chicken is tender.

Serve sauce over chicken. Serve with mashed potatoes or rice.

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Fusilli with Sautéed Eggplant and Feta Cheese
(Makes 4 to 6 servings)

1 lb (about 450 g) uncooked fusilli pasta
1/2 lb (250 g) feta cheese
1 medium eggplant
2 to 3 tablespoons (30 to 45 mL) olive oil
1 jar (700 to 750 mL) chunky pasta sauce

In a large pot of boiling salted water, cook fusilli according to package directions.

While fusilli is cooking, cut or crumble feta into approximately 1/2-inch (1 cm) pieces; set aside. Dice eggplant into 3/4-inch (2 cm) pieces. Heat oil in a large skillet. Add eggplant and cook, stirring frequently, until eggplant softens and begins to brown, about 5 minutes. Stir in pasta sauce and feta cheese; heat through.

Drain pasta. Toss gently with sauce and serve.