We’re in our third week of crockpotting with Campbell’s Sauces and I’m loving it! If you missed the first two weeks, here you can find the hearty pot roast post and the delicious Cuban sandwich made with the Hawaiian Pork leftovers. I have felt quite useful (for a change) in the kitchen and my confidence level is a little higher lately. I’m the queen of cleaning in our house, but I often need a little help in the kitchen department. Thankfully, Campbell’s Slow Cooker Sauces have come to my rescue this fall.
Campbell’s Sauces are a great way to help you cook a real meal, even if you have little time on your Monday through Friday hectic schedule, especially if you have kids. The moments spent with your family are so precious, and no matter if you are trying to build a fort in the living room, helping the children with homework, or watching your favorite game on TV, Campbell’s Sauces can help you put a real meal on the table without giving up these special family moments. Plus, they come in 6 flavor varieties: Tavern Style Pot Roast, Apple Bourbon Pulled Pork, Beef Stew, Southern BBQ, Sweet Korean BBQ, and Hawaiian Pork.
This past week was a little busy as I am currently removing builder-grade components to our master bathroom. I didn’t think that removing builder-grade towel bars would leave behind a gaping hole in the wall, so needless to say, I needed quick dinner options while I worked on this fiasco.
I chose Campbell’s Slow Cooker Sauce in the Southern BBQ flavor and poured it over 3lbs of pork shoulder (sometimes labeled Boston butt in the supermarket). I paired it with a box of pre-mixed Southern Cornbread from the baking aisle of my supermarket. The most labor-intensive portion of this meal was the brussels sprouts.
Funny story, I never had tried brussels sprouts before getting married. My new husband made them for me and, while they smelled funny, I didn’t mind the taste. I love cabbage, and brussels sprouts are like mini-cabbages, but it’s their smell I didn’t like. The rice vinegar (apple cider vinegar will do in a pinch) takes away their funky smell and you’re left with a perfect complement to southern BBQ. (Sorry to the purists out there, but I can’t stand the smell or taste of collard greens!).
Having Campbell’s Slow Cooker Sauces saved me this past week, as we were able to enjoy the leftover cornbread and brussels sprouts, in addition to the BBQ pork, for lunch over two days. On the second day, we used the leftover BBQ pork and made pulled pork sandwiches. Yum! Not bad for an initial ingredient that took all of 5 minutes to plan, right?
Here’s the recipe for the delicious brussels sprouts to accompany your easy crockpot Southern BBQ:
Sautéed Brussels Sprouts
- 2 medium shallots thinly sliced
- 1 lb Brussels sprouts halved
- 2 tablespoons canola oil
- 4 oz fresh gourmet mushroom blend
- 1/4 cup chicken broth
- 3 tablespoons seasoned rice vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3 tablespoons unsalted butter
Slice shallots. Trim Brussels sprouts and cut in half lengthwise; place in microwave-safe bowl and cover.
Microwave Brussels sprouts on HIGH 3 minutes and drain any liquid. Meanwhile, preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shallots, mushrooms, and Brussels sprouts; cook and stir 5–6 minutes or until golden and beginning to soften.
Stir in remaining ingredients; cook and stir until sauce has reduced and thickened slightly. Serve.
If you prefer softer Brussels sprouts, add 1/4 cup more broth and cook until tender.
For more easy meals, visit Campbell’s Facebook page.
Did you know that CSCS are not only great for every day meals but they are awesome for game day gathering with friends? Meals with Campbell’s Slow Cooker sauces are delicious and so easy to make. Just 5 minutes of prep time is all it takes. Take the Game Day Great, Every Day Easy Challenge and experience it for yourself.