Slow Cooker Balsamic BBQ Pulled Pork Sliders

Pulled Pork Sliders

By Troy Johnson

This recipe uses a crock pot to cook the pork shoulder, but you can also smoke it. Slow cooking is key for the meat to be ‘pull able’ and tender.

  • A nice 2 ½ lb boneless pork shoulder roast
  • 1 cup chopped onion (1 large)
  • ¾ cup chopped green sweet pepper (1 medium)
  • 1 cup of your favorite local beer (med or dark is best)
  • ¼ cup liquid smoke (Hickory or Mesquite)
  • ½ tsp. rosemary
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 tbsp.  smoked paprika (or more if you like!)
  • ½ to 1 cup of Troy’s balsamic BBQ Sauce (click here for recipe)
  • Coleslaw or pickles (from the deli or make your own)
  • 20 cocktail size Hamburger Buns (Slider rolls)

Trim any excess fat from meat. Put onions and peppers in bottom of crock pot. Place pork shoulder on top. Mix beer and Liquid Smoke and pour over meat. Top with rosemary, salt, pepper and the smoked paprika. Cook in your slow cooker on LOW setting for 9-10 hours. Transfer meat to cutting board, pull pork into shreds using fork and discard any fat, juices and the cooked onion and pepper. Return shredded pork to crock pot and cover with the Balsamic BBQ sauce. Stir. Cook on low for 1 hour.

To serve, spoon meat mixture onto bun bottoms. Top with coleslaw or pickles (optional) and bun top. Enjoy!

Fresh Harvest Premium Olive Oil and Balsamic

Fresh Harvest BBQ Chicken

Best Balsamic BBQ Chicken

A delicious recipe featuring our traditional 18 year-old balsamic as the sauce base. This mouthwatering recipe makes the chicken sticky, sweet and tangy!

For the Chicken:

  • 3 tablespoons packed dark brown sugar
  • teaspoons kosher salt
  • teaspoons onion powder
  • teaspoons garlic powder
  • 1  teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper (or use your own favorite peppers, we also like Ancho, Pasilla or a fruity Habanero. Fun to play with these!)
  • 6 pounds bone-in chicken pieces, white or dark meat

Combine/whisk all herbs and spices in a bowl thoroughly. Arrange chicken pieces on a baking sheet and sprinkle both sides evenly with spice rub. Cover with plastic wrap and refrigerate for 6-24 hours.

Troy’s Balsamic BBQ Sauce:

  • 1 cup of Fresh Harvest traditional 18-year old balsamic (You can also use other flavors like espressopomegranate, figblack cherry, etc.)
  • 1/2 cup ketchup
  • 1/4 cup brown sugar (optional, leave out for low-glycemic recipe)
  • 2 tbsps Fresh Harvest Smoked Chaabani olive oil
  • 2 cloves garlic, finely minced (or use 2 teaspoons granulated)
  • ½  tablespoon Dijon mustard
  • 1 teaspoon black pepper (freshly ground, to your taste)
  • 1 teaspoon granulated onion (to your taste)
  • 1 or 2 teaspoons Ancho or Cayenne chili powder (to your taste)
  • ½ ground cumin (to your taste)
  • ½ teaspoon paprika (to your taste)

Directions:  Combine all ingredients in a sauce pan and simmer for 10-15 minutes over low-ish heat, stirring frequently – make sure to turn on vent fan. Vinegar can have a lot of fumes.  The sauce needs to reduce by at least 1/3rd (or to the consistency you prefer). It’ll thicken more when cooling. Taste along the way – adjust seasonings as you like.  It will get more spicy as it reduces, so start with less heat and work your way up.  (optional: blend the ingredients together with a stick blender or in a Ninja prior to cooking it down.)

Cooking Intructions – PLEASE READ ALL DIRECTIONS BEFORE PROCEEDING

FOR A CHARCOAL GRILL: Open bottom vent halfway and place disposable pan filled with 3 cups water on 1 side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over other half of grill (opposite disposable pan). Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot.

FOR A GAS GRILL: Place 2 disposable pie plates, each filled with 1½ cups water, directly on 1 burner of gas grill (opposite primary burner). Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 325 to 350 degrees.)

Clean and oil cooking grate. Place chicken, skin side down, over hotter part of grill and cook until browned and blistered in spots, 2 to 5 minutes. Flip chicken and cook until second side is browned, 4 to 6 minutes. Move chicken to cooler part and brush both sides with 1/3 cup sauce. Arrange chicken, skin side up, with leg quarters closest to fire and breasts farthest away. Cover (positioning lid vent over chicken if using charcoal) and cook for 25 minutes.

Direct and indirect cooking are key to this recipe! Brush both sides of chicken with remaining 1/3 cup sauce and continue to cook, covered, until breasts register 160 degrees and leg quarters register 175 degrees, 25 to 35 minutes longer. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Serve, passing reserved sauce separately.

 

Huli-Huli Style Chicken

Hawaiian chicken recipe

Traditional Huli-Huli is a grilled chicken dish in Hawaiian cuisine, prepared by barbecuing a chicken in mesquite wood, and basting it with a sweet Huli-Huli sauce. This recipe uses some shortcuts and no grilling required!

 

Ingredients:

 

Directions:

Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight. 

Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking) Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.

Serve with rice, grain or starch of your choice.

Fresh Harvest Premium Olive Oil and Balsamic

Farmer’s Market Marinara (Old World Style) – aka. Totally Awesome Spaghetti Sauce

Old World Style Marinara

By Troy Johnson

This is a chunky, veggie rich marinara recipe to serve with pasta, meatballs, and on! The Fresh Harvest Balsamic makes it shine! Use the San Marzano tomatoes (many different brands) as they truly make the sauce taste fresher than traditional canned tomatoes. 

 Ingredients

  • 1 medium white or yellow onion (finely chopped)
  • 1 green bell pepper (finely chopped)
  • 4-5 cloves garlic (minced)
  • 1 large Zucchini Squash (finely chopped)
  • 1 small Eggplant (finely chopped)
  • 3 tbsps. Fresh Harvest Tuscan Herb Olive Oil
  • ¼  cup Fresh Harvest Neapolitan Herb or Traditional Balsamic
  • ½  cup full bodied red wine
  • 2 (28-ounce cans) San Marzano Italian Tomatoes
  • 2 (6-ounce cans) Organic Tomato Paste
  • ½ teaspoon ground black pepper
  • 1 teaspoon Celery Seed
  • Dash of salt (optional)

(Also optional, brown 1 lb lean ground beef and add to sauce)

For the herbs you can use either of these options:

  • 3  Tbsps. dried Italian Seasoning

Or you can use fresh herbs:

  • 1 cup packed fresh Basil leaves (minced)
  • ½ cup packed fresh Oregano leaves (minced)
  • ¼ cup packed fresh Parsley leaves (minced)

Directions:

Heat the Olive Oil in a large sauce pan or Dutch oven. Add the onion and sauté over medium heat until translucent (about 3-4 minutes). Add the minced Garlic and cook 1-2 minutes longer. Then add the zucchini and eggplant and cook for 5-8 minutes until slightly translucent.

Add the tomatoes, Balsamic, wine, celery seed, pepper and salt. Stir well and then add the tomato paste. If using dried Italian seasoning, add that now and stir well.  Bring to a slight boil. Then reduce heat to lowest setting, cover and let simmer for 30 minutes, stirring frequently.

If using fresh herbs, add them after the first 30 minutes of simmering and then simmer covered for an additional 20-30 minutes or longer. This can simmer for up to an hour or more, but you don’t want it to burn. If it’s too thin, simmer without the cover and it will reduce nicely over time. Stir frequently. Serve over pasta, meatballs, on bread, and on!

This basic sauce keeps well in the fridge for up to a week.

Fresh Harvest Premium Olive Oil and Balsamic

Greek Style Chicken Souvlaki

Main Ingredient:

  • 1 ½ lbs boneless/skinless chicken breast cut into 1” pieces (Try to find local, organic and humanely raised – the taste is much better.)

Marinade Ingredients:


Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a tight cover. Refrigerate for a minimum of 4 hours or up to 48 hours. Longer is better!

To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.

If grilling, remember to soak the skewers in water prior to grilling. Place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8-12 minutes or until done. Remove and allow to rest briefly while covered.

If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6-8 minutes and then turn the broiler on for an additional 4 minutes of broiling or until done. Turn the chicken to brown each side.

Serve immediately with Greek Style Lemon Garlic Roasted Potatoes (in our recipes)on a bed of greens.

Fresh Harvest Premium Olive Oil and Balsamic

Caprese Chicken with Roasted Tomatoes

Best Balsamic Chicken with Roasted Tomatoes

This is an easy, nutritious meal best served with a green veggie or pasta. A fabulous variation on our Caprese Chicken recipe!

Ingredients:

Directions:

Preheat Oven to 450 DF.  

  1. Place chicken breasts in a baking dish and drizzle with Tuscan Herb olive oil. Arrange the tomatoes and red onions around the chicken in the dish. 
  2. Drizzle our traditional 18-year-old balsamic vinegar over the chicken breasts and tomatoes and onion mixture. Salt/pepper to taste. Then, sprinkle dish with Italian seasoning blend. 
  3. Bake in preheated oven for 30-35 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. 
  4. Sprinkle with mozzarella cheese and continue to cook to melt cheese (about 5-10 minutes more). You can also do this in Broil mode for 3-4 min. 
  5. Garnish with basil chiffonade, and serve with veggies or pasta drizzled with the pan juices.

Fresh Harvest Premium Olive Oil and Balsamic

Fresh Harvest Balsamic Glazed Ham

Balsamic Christmas Ham

A simple ham recipe which you can vary with different balsamics.

Ingredients:

Directions:

Preheat the oven to 325°.  Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil.

Bake for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking around 25-30 minutes to complete. When the balsamic has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.

After baking for an hour as mentioned above, remove the ham from the oven and increase the oven temperature to 350°.

Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 20-30 minutes, or until the glaze has caramelized and the ham is golden brown and warmed inside.   Serves 8-10

Fresh Harvest Premium Olive Oil and Balsamic

Rosemary Chicken with Balsamic Corn Quinoa

Rosemary chicken

A delicious, easy and healthy recipe from Fresh Harvest!

Rosemary Chicken

Wash and dry chicken. Sprinkle chicken with salt, pepper, and rosemary. Cook in hot oil in a large skillet over medium-high heat 6-7 minutes on each side until browned nicely and completely done. Serve with Balsamic Corn Quinoa.

Balsamic Corn Quinoa

  • ¾ cup uncooked red quinoa
  • 1/2 teaspoon kosher salt
  • 2 cups water
  • 4 shallots or 2 small onions, quartered
  • 1 tablespoon Fresh Harvest UP Extra Virgin Olive Oil
  • 2 garlic cloves, minced
  • 2 cups fresh corn kernels
  • 4 cups shredded greens (such as chard, spinach, etc)
  • ¼ cup torn basil leaves
  • ¼  cup torn mint leaves (optional)
  • 4 tablespoons Fresh Harvest Lemon Balsamic (You can also use our Jalapeno, Lemongrass Mint, Peach, Apricot, etc)

Cook Quinoa according to directions, or use our recipe. You want to cook about ¾ cup to 1 cup of Quinoa.

(Bring quinoa, salt, and water to a boil. Cover, reduce heat to medium, and simmer 8 to 10 minutes or until tender; drain. Cover and let stand 15 minutes. It should absorb all the liquid. If not, drain before adding to mix.)

Meanwhile, sauté shallots in hot olive oil in a large skillet over medium heat 3 minutes or until tender. Add garlic; sauté 1 minute. Add fresh, sweet corn kernels and shredded greens; cook 3-5  minutes or just until greens are wilted. Add quinoa, basil, mint, and Fresh Harvest balsamic. Toss. Serve.

This is best warm, but can be refrigerated and re-heated or served cold for left overs.

Fresh Harvest Premium Olive Oil and Balsamic

Turkey Stew with Dumplings

Turkey Stew with Dumplings

Ingredients:

  • 8 medium carrots, cut into 1-inch chunks
  • 4 celery ribs, cut into 1-inch chunks
  • 1 cup chopped white or yellow onion
  • 1/2 cup Fresh Harvest Butter Olive Oil
  • 1 can (10-1/2 ounces) condensed beef consommé
  • 4 cups turkey, chicken or veggie  stock
  • 2/3 cups water
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 cups cubed cooked turkey
  • 2 cups frozen cut green beans or corn
  • 1/2 cup all-purpose flour
  • 2 teaspoons Fresh Harvest Traditional Balsamic

DUMPLINGS:

  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons minced parsley
  • 1/8 teaspoon poultry seasoning
  • 3/4 cup whole milk
  • 1 egg

Directions:

In a Dutch oven, saute  on medium heat the carrots, celery and onion in butter olive oil for 10 minutes. Add consommé, 4 cups stock, optionally add salt and pepper (to taste). Bring to a boil. Reduce heat; cover and cook over low heat for 15 minutes or until vegetables are tender.

Add turkey and beans or corn; cook for 5 minutes. Combine the flour, Balsamic and water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until thickened.

For dumplings:  combine the flour, baking powder and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoons into simmering stew.

Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 10-12 servings.

 Fresh Harvest Premium Olive Oil and Balsamic

Turkey with Blood Orange Olive Oil

Turkey Blood Orange

This is a simple, easy and incredibly tasty way to roast your bird! The Blood Orange olive oil brings out wonderful flavors in the Turkey and really shines in this recipe. 

Ingredients:

Final Baste:

(whisk together well before using)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey well, and pat dry with paper towels. Place  turkey (breast side up) in a roasting pan. Rub the Turkey down liberally (inside and out) with the Blood Orange Olive Oil. The oil should form a nice pool in the bottom of the pot when complete. Next, sprinkle the Poultry seasoning all over the top and sides of the bird, throwing a bit of seasoning into the cavity of the bird as well.

If you have a large enough covered pot, this is ideal. If not you can use tin foil to cover the bird. Roast the Turkey per the chart below:

 Weight  of Bird  Roasting Time (Unstuffed)
10 to 18 pounds

3 to 3-1/2 hours

18 to 22 pounds

3-1/2 to 4 hours

22 to 24 pounds

4 to 4-1/2 hours

24 to 29 pounds

4-1/2 to 5 hours

(Roast until a meat thermometer inserted in the meaty
part of the thigh reads 180 degrees F (80 degrees C).

Cook the Turkey covered for all but the last 1/2 hour or so. Baste the Turkey several times during the cooking process using the juices and Blood Orange Olive Oil at the bottom of the pot. Return lid after each baste and continue cooking.

For FINAL BASTING, remove the lid or foil from the bird. Brush the Cinnamon-Pear vinaigrette on the bird every 10 minutes for the final half hour while cooking uncovered. This should brown the bird evenly. Make more vinaigrette if needed. Rotate pan so skin does not burn.

Transfer the turkey to a large serving platter or cutting board, cover loosely with foil, and let it stand for at least 20 to 30 minutes before carving.  Enjoy!

Fresh Harvest Premium Olive Oil and Balsamic