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Heating A Spiral Ham with Thyme and Honey Glaze

By 34 Comments

Heating a spiral ham can be a tricky endeavor, especially since they’re cut this way to serve at room temperature. But what if you want to glaze the ham and serve it warm? This article includes some tips and tricks to keep that ham nice and juicy an easy sweet and sour glaze recipe

Spiral Cut Honey Glazed Ham on a white platter.

I’m of the belief that you can’t have Easter or Christmas dinner without a ham involved. A big centerpiece spiral cut ham glistening with a honey glaze?

The sweet and salty combination of flavors just tempts you to reach in a pull a piece of meat from its bone. Doesn’t it?

And during these holidays I get emails from readers asking if I have a recipe, or how to heat a spiral ham without it drying out.

A spiral ham is already cooked and sliced, so that they’re really asking is “how to I warm a spiral ham without it drying out”.

I prefer to purchase spiral cut hams from Costco. They don’t seem so overly salty as other brands and come with a good price. Those ham also come with their own glaze packet, so of course feel free to use it, or try this honey thyme glaze included in this post.

The glaze is a recipe I’ve been using for years. I mean really …take a look at the lineup ingredients, honey, thyme, Worcestershire and cider vinegar? Who can resist?

Heating A Spiral Ham

I must admit I ignore the reheating instruction on the Costco package and take my cue from The Honey Baked Ham Company. The experts.

Their advice is to serve the ham at room temperature: “do not heat Honey Baked Hams® - they are made to enjoy right from the refrigerator. But, If you prefer your meat warmed, gently heat on low heat 275°F for 10 min per pound only by the slice, do not heat the entire ham. Heating may cause the meat to dry out and lose flavor.“

I’ve served ham both ways. Letting it come to room temperature without a glaze, and reheating so I can use a ham glaze.

I bring the ham to room temperature for about an hour. But since I prefer a warm ham with this honey glaze, I use the Honey Baked method, however reduce the oven temperature to 250 degree.

How to reheat a spiral ham in a roaster using parchment paper and aluminum foil
  • Place the ham in a large roasting pan with an elevated roasting rack.
  • Cover and tuck the ham with a large sheet of parchment paper. Then cover snugly with heavy duty foil.
  • Or, better yet, place the ham in a cooking bag purchased at the supermarket. Cut four slits in the bag.
  • Pour two cups of water in the bottom of the roasting pan – for steam.
  • Preheat oven to 250 degrees. Place ham cut side down and let it heat until the center of the ham reads 100 degrees. This will normally take about 1 ½ to 2 ½ hours, depending on size.
  • Remove the ham from the oven.
  • Cook glaze ingredients stovetop. Roll back the sides of the bag or foil to expose the ham.
  • Brush the ham liberally with the glaze and return to the oven for 30 minutes.
  • Remove the ham from the oven, tent with foil and let it sit for 30 minutes.

Frequently Asked Questions

How Much Ham Per Person?

Taking into consideration how many hearty eaters versus delicate eaters, plan on ¼ to ½ pound per person. So when purchasing a ham err on the generous side, after all, you’ll want leftovers for those ham sandwiches. So if you’re serving 12 people, plan on purchasing a 6 pound boneless or a 9 pound bone-in.

Can I Heat A Spiral Ham In The Crockpot?

Yes, Place the ham in the crockpot and apply the glaze. You won’t need foil unless the ham it too big for the lid to fit. Then you’ll need to use heavy duty foil to cover the crockpot. Bake on low for 4 hours. Dig out that Thanksgiving turkey baster and half way through the cooking time base the top of the ham with some of the juices from the bottom of the crockpot.

A spiral cut ham with honey thyme glaze and a glass of red wine.

What To Serve With Honey Glazed Ham

Sauteed asparagus seems like a natural choice. Here are some more recipe ideas:

Heating A Spiral Ham With Glaze

Foregoing heavy glazes, this lighter honey and thyme version allows the meat to shine in all its glory.

I hope you give this honey glazed ham recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

One of the best things about making a big ham roast are the leftovers. Don’t you agree?

And if you’re looking for even more ham glaze ideas, take a look at this lineup from Betty Crocker for 10 Ridiculously Easy Ham Glazes.

Ideas for Leftover Ham

And if you’re looking for more pork recipes, don’t miss my Pork Category, You’ll find lots of great recipes including the most popular on my site for Grilled Pork Ham Steak.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spiral Cut Honey Glazed Ham on a white platter.
Print Recipe
5 from 4 votes

Spiral Ham with Honey Thyme Glaze

Foregoing heavy glazes, this lighter honey and thyme version allows the meat to shine in all its glory.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Main Course Pork
Cuisine: American
Servings: 10
Calories: 674kcal
Author: Lea Ann Brown

Ingredients

  • 5-7 pound spiral cut ham fully cooked. Let sot at room temperature 1 hour before heating.
  • 4 tablespoons unsalted butter
  • 2 ½ tablespoons chopped thyme fresh, or 1 teaspoon dried thyme
  • ½ cup cider vinegar
  • ¾ cup honey
  • 2 teaspoon Worcestershire sauce

Instructions

  • Place the ham in a large roasting pan with an elevated roasting rack. Cover and tuck the ham with a large sheet of parchment paper. Then cover snugly with heavy duty foil. Or, better yet, place the ham in a cooking bag purchased at the supermarket. Cut four slits in the bag.
  • Pour two cups of water in the bottom of the roasting pan – for steam. Preheat oven to 250 degrees. Place ham cut side down and let it heat until the center of the ham reaches 100 degrees. This will normally take about 1 ½ to 2 ½ hours, depending on size.
  • Remove the ham from the oven. Cook glaze ingredients stovetop. Roll back the sides of the bag or foil to expose the ham. Brush the ham liberally with the glaze and return to the oven for 30 minutes.
  • Remove the ham from the oven, tent with foil and let it sit for 30 minutes.

Notes

This glaze recipe will yield enough to flavor a 5 – 10 pound ham.
How much Ham Per Person?
Taking into consideration how many hearty eaters versus delicate eaters, plan on ¼ to ½ pound per person. So when purchasing a ham err on the generous side, after all, you’ll want leftovers for those ham sandwiches. So if you’re serving 12 people, plan on purchasing a 6 pound boneless or a 9 pound bone-in.
 

Nutrition

Calories: 674kcal | Carbohydrates: 22g | Protein: 49g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 153mg | Sodium: 2706mg | Potassium: 691mg | Fiber: 1g | Sugar: 21g | Vitamin A: 223IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

Heating a Sprial Ham … it’s with Honey and Thyme Glaze … It’s what’s for Easter Dinner.

Marcus Samuelsson’s Authentic Swedish Meatballs

By 12 Comments

This Authentic Swedish Meatballs recipe is rich and deep in flavor. Made with ground beef, veal and pork, cream and honey. Marcus Samuelsson’s Swedish Meatballs are a treat.

If you’re meatballs fans like we are, don’t miss my recipe for BBQ Meatballs. Crazy delicious and pot luck perfect.

Authentic Swedish Meatballs served with pickles and lingonberries.

Authentic Swedish Meatballs

Every culture has its version of the mighty meatball and with the arrival of Ikea in Denver a few years ago, I’ve been given the impression that Sweden is the king of meatballs.

Not wanting to depend on a prefab, assemble yourself furniture store to set my bar for the Swedish Meatball standard, I decided to consult a famous Chef.  

And with two side by side ss’s in his last name, I trusted Chef Marcus Samuelsson’s recipe to be authentic and very special.

Before Christmas we watched the Lidia Bastianich Christmas special in which she invited several celebrities to share their Christmas meal memories and traditions.

Chef Marcus Samuelsson was on the show and his segment was dedicated to his family’s Swedish Christmas tradition, their Authentic Swedish Meatballs recipe.

Why This Recipe Works

With many of the classic ingredients that we relate to Swedish and Scandinavian food culture, these meatballs are rich and deep in flavor with ground beef, veal and pork, cream and honey. Decadent!

Cream and lingonberry preservers make a unique and unforgettable sauce.

Pickled cucumber adds a powerful compliment and served with mashed potatoes and a dollop of lingonberry preserves on the side, smooth, simple and refined.

My favorite thing about these meatballs? There’s pickle juice in the meat sauce mixture.

Note: I found lingonberry preserves at Whole Foods, and I’ve also seen them at Ikea.

Recipe for Marcus Samuelsson’s Swedish Meatballs

I hope you give this Swedish Meatballs recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe and give the recipe a star rating.

And don’t miss my recipe for Ground Pork Meatballs with Peaches, Basil and Lime. It’s hard to pick a favorite meatball recipe, but this one is right at the top.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Authentic Swedish Meatballs served with pickles and lingonberries.
Print Recipe
5 from 6 votes

Marcus Samuelsson’s Authentic Swedish Meatballs Recipe

Made with ground beef, veal and pork, cream and honey. Marcus Samuelsson's Swedish Meatballs are authentic and a treat.
Prep Time30 minutes
Cook Time7 minutes
Course: Main Course Beef
Cuisine: Swedish
Servings: 6
Calories: 572.37kcal
Author: Lea Ann Brown

Ingredients

  • FOR THE MEATBALLS
  • ½-3/4 cup dry bread crumbs
  • ¼ cup heavy cream
  • 2 Tablespoons olive oil
  • 1 medium red onion finely chopped
  • ½ pound ground chuck or sirloin
  • ½ pound ground veal
  • ½ pound ground pork
  • 2 tablespoon honey
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • 3 Tablespoons unsalted butter
  • FOR THE SAUCE
  • 1 cup chicken stock
  • ½ cup heavy cream
  • ¼ cup lingonberry preserves
  • 2 Tablespoons pickle juice from quick pickled cucumbers below,
  • Kosher salt and freshly ground black pepper
  • FOR THE QUICK PICKLED CUCUMBERS
  • 1 Tablespoon Kosher salt
  • 1 ½ cups water
  • ½ cup white wine vinegar
  • 1 cup sugar 
  • 1 bay leaf
  • 2 whole allspice berries
  • 1 English cucumber

Instructions

  • FOR THE MEATBALLS
  • Combine the bread crumbs and heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened. Set aside.
  • Heat the oil in a small skillet over medium heat. Add the onion and saute for about 5 minutes, until softened. Remove from the heat.
  • In a large bowl, combine the ground beef, veal, pork, onion, honey, and egg, and mix well with your hands. Season with salt and pepper to taste.
  • Add the bread crumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking) shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.
  • Melt the butter in a large skillet over medium high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes, until browned on all sides and cooked through. Transfer the meatballs to a plate, and discard all but 1 tablespoon of fat from the skillet.
  • FOR THE SAUCE
  • Return the skillet to the heat, whisk in the stock, cream, preserves, and pickle juice, and bring to a simmer. Season to taste with salt and pepper.
  • Add the meatballs to the sauce, reduce the heat to medium, and simmer for about 5 minutes, until the sauce thickens slightly and the meatballs are heated through. Serve hot with mashed potatoes, preserves, and Quick Picked Cucumbers.
  • FOR THE QUICK PICKLED CUCUMBERS (makes 1 ½ cups)
  • Slice the cucumber as thin as possible (use a mandoline or other vegetable slicer if you have one. Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
  • Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from heat and let cool.
  • Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving.

Notes

Note: I found lingonberry preserves at Whole Foods, and I’ve also seen them at Ikea.

Nutrition

Calories: 572.37kcal | Carbohydrates: 26.01g | Protein: 24.26g | Fat: 41.16g | Saturated Fat: 18.5g | Cholesterol: 169.34mg | Sodium: 228.7mg | Potassium: 459.36mg | Fiber: 0.87g | Sugar: 14.65g | Vitamin A: 651.86IU | Vitamin C: 2.87mg | Calcium: 66.41mg | Iron: 2.14mg

Marcus Samuelsson’s Authentic Swedish Meatballs Recipe … It’s Whats for dinner.

Easy Mixed Vegetable Side Dish

By 17 Comments

This is an easy, simple, feel-special mixed vegetable side dish recipe. Green, fresh and delicate, this Spring vegetable medley is ready to serve in about 15 minutes.

Mixed green vegetable side dish.

What You Can Expect From This Recipe

Hands down, this is my favorite mixed green vegetable side dish. Why? Because it’s so easy and amazing with simple fresh flavors.

This is a side dish combining asparagus, frozen peas, fresh spinach and leeks.

It’s a beautiful way to take advantage of Spring vegetables, but please feel free to serve it year round.

Simply seasoned with a little salt, pepper and butter, the flavor of the fresh vegetables shine when gently cooked.

If you’ve made your decision for the main course, and you’re wondering what to serve as a clean vegetable side dish, this is a recipe I recommend you try. You don’t need a special occasion to serve this easy and elegant green vegetable medley.

This recipe comes from the ever reliable Martha Stewart with her advice: “Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash”.

Asparagus side dishes are so popular, this recipe showcases those fresh spears. Let’s take a look.

Ingredients You’ll Need

Ingredients to make mixed green vegetable side dish.
  • Neutral Oil: Use Avocado oil, vegetable oil or canola oil. We’ll also use butter to sautee the delicate peas and spinach.
  • Leek: If you’ve never cooked with leek, you’re in for a treat. A mild sweet vegetable with a hint of onion flavor.
  • Asparagus
  • Baby Spinach: Fresh please, frozen spinach simply won’t work here.
  • Frozen peas. Make it easy, frozen peas work beautifully in this dish.

Step by Step Instructions, It’s Easy!

Green vegetable medley step 1.
How to make skillet green vegetable medley step 2.
  1. Step 1: Cook the tougher vegetables first. Add oil to and heat a 12-inch skillet over medium high heat until oil is hot. Add asparagus, leeks and salt and saute turning frequently until just getting tender, about 5 minutes. Remove asparagus and leeks to a plate
  2. Step 2: Add the more delicate vegetables: Return skillet to heat, and melt butter. Add spinach and peas, season with remaining ½ teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes.

Return the asparagus and leeks to the pan and it’s ready to serve.

What To Serve It With

One skillet steak and mixed vegetables.

Steak and mixed green vegetables, my favorite way to serve this recipe. You can remove the vegetables to a plate, cover and keep warm. In the same pan, quick sear a simply seasoned small Flank Steak, or even a New York Strip. The steak cooks in a matter of minutes, you can then return the vegetables to the pan for a quick warm up. Drizzle the Steak with Mustard Sauce for an outstanding meal.

Storage

Leftovers: These cooked vegetables store very well in the refrigerator. Just place in an air-tight contained and refrigerate for up to 4 days. Reheat in the microwave. The 50% power feature is your best friend. Use it to gently reheat the vegetables in 30 second increments.

Cleaning Leeks: Prized by chefs, leeks carry a milder flavor than their cousins onions and garlic. They also carry grit because their tightly packed leaves easily collect soil. To clean leeks, remove any outer leaqves that have wilted. Slice the leek lengthwise in half, all the way through the root end. Hold the leek under a faucet with the root end up. Rinse the leek under cold running water, lifting and separating the leaves with your fingers to allow the grit to flow down though the top of the leek. Continue rinsing until all the grit is removed. Remove the root end before using.

Explore More Vegetable Side Dish Recipes

And don’t miss my side dish category. You’ll find lots of great side dish recipes including one of the the most popular side dishes on my site for easy, cheesy Microwave Cauliflower.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mixed green vegetable side dish.
Print Recipe
5 from 1 vote

Green Mixed Vegetable Side Dish

A simple, fresh and healthy side dish with mixed vegetables.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 2
Calories: 328kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 bunch thin asparagus ends trimmed if tough
  • 1 tablespoon unsalted butter
  • 1 small leek dark-green leaves trimmed, sliced into ¼-inch-thick rounds (about 1 cup)
  • 1 bunch spinach stems trimmed
  • 4 ounces sweet baby peas
  • Pinch freshly ground pepper

Instructions

  • Add oil to and heat a 12-inch skillet over medium high heat until oil is hot. Add asparagus, leeks and salt and saute turning frequently until just getting tender, about 5 minutes. Remove asparagus and leeks to a plate.
  • Return skillet to heat, and melt butter. Add spinach and peas, season with remaining ½ teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes.
  • Return the asparagus and leeks to the pan. Nestle a seared steak in the center and serve immediately.

Notes

This recipe comes from the ever reliable Martha Stewart.

Nutrition

Calories: 328kcal | Carbohydrates: 29g | Protein: 14g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 15mg | Sodium: 1314mg | Potassium: 1622mg | Fiber: 12g | Sugar: 10g | Vitamin A: 18992IU | Vitamin C: 88mg | Calcium: 263mg | Iron: 11mg

Green Vegetable Side Dish …It’s what’s for any entree.

Beans and Chicos, Traditional New Mexico Recipe

By 18 Comments

Beans and Chicos. New Mexico chicos are made from local sweet corn. Once sun-dried, they’re a staple in Southwestern kitchens. Beans and chicos are a popular, simple and hearty dish made from this specialty food.

Beans and chicos served over rice and swiss chard and drizzle with New Mexico red chile sauce.

Last Fall, on one of our trips to Northern New Mexico, I ran across a peculiar bag of dried corn that didn’t quite look exactly like hominy.

What Are Chicos?

A bad of Dried corn chicos.

A trip to the counter to ask about my find, revealed that I had a bag of Chicos in my hand. And they suggested I make a traditional Northern New Mexico dish of Beans and Chicos. When I arrived home, and thanks to New Mexico Magazine, here’s what I learned about Chicos:

What Are Chicos Made From?

“We take ears of white, sweet corn that is still in the husks, and lay them in a big horno, or outdoor adobe oven, and cover them with wet potato sacks," says Shirley Martinez of Martinez Farms, which produces more than 100 pounds of chicos a year. "We make a hot wood fire, cover the horno completely with adobe and mud, and leave the corn to steam overnight, which gives chicos their smoky flavor. We take the corn out the next day, pull the husks all the way back, and hang them to sun-dry for at least a week." The fruits of this fall's labors, she says, will be sold next year. “

How To Make Chicos And Beans

A horno is an adobe built outdoor oven used by Native Americans. I don’t have one, nor have the inclination to cover anything with mud ….. so I chose my crockpot to make Beans and Chicos. Following a method from New Mexico Magazine, here’s what I did.

Ingredients You’ll Need

Ingredients to make New Mexico beans and chicos.
  • Chard: Even though chard is not a traditional ingredient used in ancient Puebloan cooking, Modern Southwestern cooks often stir in or serve bean dishes over hearty greens, like Swiss Chard to add color, nutrition and texture.
  • Rice: Cooked
  • Dried Chicos
  • Dried Pinto Beans
  • Onions: Sweet or white.
  • New Mexico Red Chile Sauce
  • New Mexico Red Chile Powder, Preferably Chimayo
  • Cooked thick sliced bacon and reserved bacon grease

Step by Step Instructions

Step 1, how to make beans and chicos.
  1. Step 1: Pre-prep: Place the dried beans and chicos in a colander and rinse well. remove any misfits. Place in a crock pot and cover with 1″ of water. Let the beans and chicos soak overnight.
  2. Fry the bacon until crispy, remove with a slotted spoon and cut into good sized bacon bits. Reserve 1 Tablespoon of the bacon grease and remove all but one tablespoon of bacon grease to fry the onions.
  3. Fry onion in the bacon grease until tender, about 3 minutes.
  4. Cooking Process: The next morning, add reserved bacon grease, cooked onions, cooked bacon to beans and chicos. Sprinkle in Chile powder. Cook on low all day or until beans and chicos are tender. Salt to taste.
How to prep chard to make beans and chicos.
  1. Step 5: Prep The Chard: Rinse, then dry chard with a paper towel. Use a knife to remove the green leaves from the tough stems. To wilt the chard, place it on a place and cook in the microwave for 2 minutes.
How to serve beans and chicos.
  1. Step 6 – How To Serve: Place the wilted chard on a plate. If there is a lot of liquid left in the crock pot, use a slotted spoon to scoop a serving of beans and chicos on the plate. Add a spoonful of cooked rice and drizzle everything with New Mexico Red Chile Sauce.

Variations

  • Topping: Drizzle the plate of Beans and Chicos with New Mexico Green Chile Sauce instead of the red. You can also use a spoon full of Red Salsa, Homemade Roasted Tomatillo Salsa Verde or take a walk on the wild side and serve with Salsa Macha Chile Oil.
  • Garlic: Add two cloves of sliced garlic to the crock pot at the beginning of the cooking process.
  • New Mexico Red Chile Powder: I prefer and have access to Chimayo Chile Powder, which can be hard to find. Use any New Mexico Chile Powder or a red chile powder like Ancho. For a smokier flavor, use Chipotle Chile Powder. To learn more about chile powders, take a look at my resource article What Is Chile Powder.

Tips For Success:

  • Don’t skip the overnight soaking process. Not so much for the pinto beans, but the chicos texture will benefit from the soak.
  • Once cooked, this dish will benefit from a healthy dose of salt. Start with one tablespoon of Kosher salt and then test.

Storage

  • Refrigerator: Store beans and chicos in an airtight container in the refrigerator for up to 4 days.
  • Freezer: You can also freeze them. Once cooled, transfer the cooked beans and chicos to airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed.

FAQ’s

Where Can I Buy Chicos?

Chicos can be difficult to find outside the Southwest, but they’re commonly sold at specialty markets throughout Northern New Mexico. You can also order them from New Mexico food companies that specialize in regional ingredients. Look for packages labeled “dried chicos” or “New Mexico chicos”. Try New Mexico Connection for on-line puchase.

What Do Beans and Chicos Taste Like?

Beans and chicos have an earthy flavor with subtle sweetness from the dried corn. The chicos develop a pleasantly chewy texture while the pinto beans become creamy, creating a hearty combination that’s often enhanced with pork, onions, garlic, and New Mexico chile powder.

New Mexico Pinto Beans Recipe with Chicos

Explore More Southwestern Recipes Using Dried Beans

And if you’re looking for more Southwestern inspired recipes, don’t miss my Mexican Southwestern Recipe Category. You’ll find lots of New Mexico inspired recipes including the most popular on my site for traditional New Mexico Carne Adovada. One taste and you’ll understand why it’s one of New Mexico’s most celebrated dishes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

New Mexico Beans and chicos served with rice and chard.
Print Recipe
5 from 7 votes

Chicos and Beans

Beans and Chicos. New Mexico chicos are made from local sweet corn. Once sun-dried, they're a staple in Southwestern kitchens. Beans and chicos are a popular, simple and hearty dish made from this specialty food.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Mexican
Cuisine: Southwestern
Servings: 8
Calories: 327kcal
Author: Lea Ann Brown

Ingredients

  • 1 Cup Dried pinto beans rinsed and misfits removed
  • ½ Cup chicos rinsed
  • 1 small sweet onion diced
  • 6 slices Thick cut bacon chopped and cooked until just crisp
  • 1 Tablespoon red chili powder New Mexico Chimayo, Or Ancho Chile Powder, or Chipotle Chile Powder
  • 3 Tablespoons bacon grease 1 to fry onions, two to add to the crockpot
  • 1 bunch Swiss chard wilted
  • 2 cups Cooked White rice
  • 1 Tablespoon Kosher Salt

Instructions

  • Place beans and chicos in a colander and rinse well. Place the beans and chicos in your crock pot, and cover with water by one inch. Soak over night.
  • In a fry pan, cook bacon until just crisp. With a slotted spoon remove bacon to a paper towel. Remove most of the bacon grease, reserving two tablespoons. And leave about a tablespoon in the pan to cook the onnion. Add onion and cook until translucent, about 3 minutes.
  • In a crock pot, add bacon grease, onions, bacon to the chicos and beans. Add a bay leaf if you'd like Stir in chile powder. Cook on low all day or until beans and chicos are tender. Add salt and test. Add more salt if needed.
  • Serve over wilted chard and cooked white rice.

Notes

Tips For Success
  • Don’t skip the overnight soaking process. Not so much for the pinto beans, but the chicos texture will benefit from the soak.
  • Once cooked, this dish will benefit from a healthy dose of salt. Start with one tablespoon of Kosher salt and then test.

Nutrition

Calories: 327kcal | Carbohydrates: 34g | Protein: 11g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 23mg | Sodium: 1162mg | Potassium: 635mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2626IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 2mg

New Mexico Pinto Beans and Chicos …They’re what’s for Dinner.

Slow Cooker Dr. Pepper Barbecue Pulled Pork Sliders

By 14 Comments

Looking for an easy and tasty way to feed your next party crowd? Consider these Slow Cooker Dr. Pepper BBQ Pulled Pork Sliders. Fuss free and insanely popular, a pork roast is doused with Dr. Pepper & Barbecue Sauce. You’ll love how easy this shredded pulled pork slider recipe is and your family and friends will go crazy over them.

Dr. Pepper bbq pulled pork sliders on a white platter.

What You Can Expect From This Recipe

Something magical happens when you pour Dr. Pepper on a pork roast. Why? I’ve read that many mainstream sodas contain a type of acid that will tenderize meat. And that’s not to mention the caramelized and unique sweet flavor that comes along with it.

Dr. Pepper Barbecue Pulled Pork Sliders are a great main course option next time you need to feed a crowd. It’s a dream recipe for a family gathering or that next game day gathering.

A combination of spices that you probably already have in your pantry are rubbed into the pork shoulder, which is then placed in your slow cooker. Dr. Pepper is added and cooked until the meat is fall apart tender. The meat is so tender is practically shreds itself.

Barbecue sauce is added to finish. And you’re ready for tasty little shredded pork sliders. Don’t forget those pickle slices!

With just a few minutes of prep work and simple with ingredients, this is a ridiculously easy recipe to make, that comes with big flavor. Let’s take a look.

Ingredients You’ll Need

Minimal ingredients make this an easy pulled pork slider recipe.

Ingredients to make Dr. Pepper barbecue pulled pork sliders.

Aside from a bone-in Boston Butt Pork Shoulder, Dr. Pepper and and your favorite bottle of barbecue sauce, here are the spices you’ll need.

  • Smoked Paprika: If you’ve never cooked with smoked paprika, you’re in for a treat. Rich in deep red color, smoky and earthy with flavor.
  • Garlic Powder
  • Onion Powder
  • And Kosher Salt: Chefs prefer Kosher salt for it’s pure salty flavor.

Top Tip: Once the meat is cooked and the bone and fat discarded, an 8-pound bone-in Boston Shoulder Butt will yield about 4 pounds of shredded pork.

Step by Step Instructions, It’s So Easy

Pulled pork seasoning rub in a small yellow bowl.
Searing a boston butt pork shoulder roast to make pulled pork sliders.
  1. Step 1: Make the pork shoulder spice rub. Combine spices in a small bowl, mix well.
  2. Step 2: Sear the pork roast. Place the pork roast on a cutting board and pat dry with paper towels. Add neutral oil to a large skillet. Once hot, brown the pork roast on two sides. Start with the fat cap side so the meaty side can brown in this flavorful fat.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or pan seared seared steak, like my recipe for Denver Steak, taste charred. It's a technique that brings science to your cooking skills.

Step 3: Sprinkling the pork shoulder roast with seasoning mix.
Step 4: Rub the seasoning mix into the pork roast.
  1. Step 3 Season the pork roast: Sprinkle the spice mix on the meaty side of the roast, not the fat side.
  2. Step 4: Rub in the seasoning: Using your hands, rub spice mix into pork and place in crockpot.
Step 5: placing pork roast in crockpot to make pulled pork sliders.
Shredding pork roast to make pulled pork sliders.
  1. Step 5: Mop up the seasoning mix that landed in the skillet using a silicone basting brush. Brush it over the pork roast, you don’t want to lose any of that seasoning flavor. Pour the Dr. Pepper around the roast. Cook on low for 8 hours.
  2. Step 6: Shred the pork roast. Remove pork to a large cutting board or a disposable aluminum roasting pan. Discard the liquid in the slow cooker. Once pork is cool enough to handle use two forks to shred meat, discarding the bone and large chunks of fat.

Keep A Lid On It: When cooking foods in your slow cooker, resist the urge to lift that lid. Unless of course it’s absolutely necessary. Crockpots cook at such low temps that lost heat is not quickly recovered. An uncovered slow cooker can lose up to 20 degrees of heat in as little as two minutes. If you need to lift the lid to add ingredients, replace that lid as quickly as possible. This is especially important when using the low heat setting.

BBQ pulled pork sliders in the slow cooker.
  1. Step 7: Return shredded pork to slow cooker, add the barbecue sauce and cook on high for one hour. Serve on slider buns with pickle slices.
What’s The Difference Between Pulled Pork and Shredded Pork

Pulled pork and shredded pork are often used interchangeably. Pulled pork is an American barbecue dish based on shredded barbecued pork shoulder. Pulled pork is cooked until fall-apart tender to allow the meat to be shredded or pulled apart.

Can I Use A Pork Loin Roast?

I highly recommend you use a bone-in pork shoulder roast to make pulled pork sliders. Avoid a pork loin, or pork tenderloin. These are leaner cuts of meat and will tend to dry out. A bone in pork shoulder roast has enough fat to keep the meat tender and juicy and very shreddable. Also, that bone adds over-all flavor.

Tips For Success

  • Pat the pork roast dry before searing. A dry piece of meat will sear quicker and with a crispier exterior.
  • Choose a soft squishy slider bun to serve these bbq pulled pork sliders. I like Pepperidge Farm and even Hawaiian rolls would work well here. I’m not a fan of Brioche buns for any burger type sandwich. Most of the time they simply fall apart when eating. I’ve also seen some really good looking slider buns that are very stiff. You’ll be happier with a soft roll here.
  • Choose your favorite bbq sauce for this recipe. I would caution using a strong flavored sauce. Some simply come with too much “smokiness” or too much bourbon. Strong flavors will overwhelm this sandwich experience. Stick with the basics here. I’ve also made this recipe using my homemade bbq sauce.

Sides to Serve with BBQ Pulled Pork Sliders

These types of barbecue pulled pork sliders will accommodate so many popular picnic and pot luck style side dishes.

We like a good macaroni salad like this Amish Macaroni Salad. Or try a cold potato salad like this unique Blue Cheese Potato Salad.

A hot dish like my recipe for Beer Mac and Cheese is always a popular choice. Or this recipe for Spicy Baked Beans.

For dessert I like this Cherry Delight Recipe.

Storage and Reheating

This recipe makes enough to feed an army. So if your army didn’t quite eat as much as you thought, simply store any leftover bbq pork in an airtight container in the refrigerator for up to 5 days. You can also wrap well, and freeze for up to 3 months.

Your microwave is your best weapon for reheating pulled pork meat. Just place a portion of the meat in a microwave safe bowl and heat in 30 second increments until warm. This will take less time than you think because of the sugar in the bbq sauce.

Recipe for Slow Cooker Dr. Pepper BBQ Pulled Pork Sliders

Dr. Pepper bbq pulled pork sliders on a white platter.

More Recipes Using Pork Shoulder

And don’t miss my category for Pork Recipes. You’ll find lots of great recipes including one of our favorite BBQ pork recipe for “Campfire Ribs” Grilled Country Style Pork Ribs.

Dr. Pepper bbq pulled pork sliders on a white platter.
Print Recipe
5 from 4 votes

Slow Cooker Dr. Pepper Barbecue Pulled Pork Sliders

Looking for an easy and tasty way to feed your next party crowd? Consider these Slow Cooker Dr. Pepper BBQ Pulled Pork Sliders. Fuss free and popular doused with Dr. Pepper & Barbecue Sauce. A great shredded pulled pork slider recipe using pork roast.
Prep Time15 minutes
Cook Time8 hours
Total Time9 hours 15 minutes
Course: Main Course Sandwiches
Cuisine: American
Servings: 24 sliders
Calories: 469kcal
Author: Lea Ann Brown

Equipment

  • Large Slow Cooker
  • Large Heavy Skillet

Ingredients

  • 8 pound Bone in pork shoulder Boston Butt roast
  • 1 Tablespoon Neutral Oil Canola, peanut or avocado oil work well here
  • 1 Tablespoon Garlic powder
  • 1 Tablespoon Onion powder
  • 1 Tablespoon Smoked paprika
  • 1 teaspoon kosher salt
  • 3 cups Dr Pepper
  • 3 cups BBQ Sauce Your favorite brand
  • 24 slider buns
  • Sliced pickles for serving

Instructions

  • Place the pork roast on a cutting board and pat dry with paper towels. Add neutral oil to a large skillet. Once hot, brown the pork roast on two sides. This will take about 5 minutes per side.
  • Combine spices in a small bowl, mix well with a fork. Sprinkle the spice mix on top of the roast. You want to sprinkle the sauce on the meaty side, not the fat side.
  • Using your hands, rub spice mix into pork. Place the pork roast in the slow cooker. Mop up the seasoning mix that landed in the skillet using a silicone basting brush. Brush it over the pork roast, you don't want to lose any of that seasoning flavor.
  • Pour Dr. Pepper around pork. Cover and cook on low 6-8 hours, until pork is tender and pulls apart easily.
  • Remove pork to a large cutting board or an aluminum disposable pan. Discard the liquid in the slow cooker. Once pork is cool enough to handle use two forks to shred meat, discarding the bone and large chunks of fat.
  • Return shredded pork to slow cooker and add the barbecue sauce. Stir well and cook on high for one hour. Serve on slider buns with pickles.

Notes

Top Tip: Once the meat is cooked and the bone and fat discarded, an 8-pound bone-in Boston Shoulder Butt will yield about 4 pounds of shredded pork.
Tips For Success: 
  • Pat the pork roast dry before searing. A dry piece of meat will sear quicker and with a crispier exterior.
  • Choose a soft squishy slider bun to serve these bbq pulled pork sliders. I like Pepperidge Farm and even Hawaiian rolls would work well here. I’m not a fan of Brioche buns for any burger type sandwich. Most of the time they simply fall apart when eating. I’ve also seen some really good looking slider buns that are very stiff. You’ll be happier with a soft roll here.
  • Choose your favorite bbq sauce for this recipe. I would caution using a strong flavored sauce. Some simply come with too much “smokiness” or too much bourbon. Strong flavors will overwhelm this sandwich experience. Stick with the basics here. I’ve also made this recipe using my homemade bbq sauce.

Nutrition

Calories: 469kcal | Carbohydrates: 35g | Protein: 33g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 95mg | Sodium: 547mg | Potassium: 635mg | Fiber: 2g | Sugar: 18g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

Dr. Pepper BBQ Pulled Pork Sliders … They’re What’s for Your Next Party

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