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Baked Potato Bake

November 26, 2015

What better way to utilize a tri-crock buffet slow cooker than to cook and warm 3 different toppings for hearty stuffed baked potatoes to feed your hungry guests. This allows them to choose their preferred toppings. For Kevin’s guests, he chose to make and serve BBQ “brisket,” chile verde shredded pork roast, and chicken a la king. Each topping received rave reviews. Thank you to Kevin’s Kickstarter Backers for supporting the baked potato bake! You will find the recipe to each topping below.
Part 1 – BBQ “Brisket” (This is Kevin’s version of Bar-B-Que Brisket submitted by Kay Shrode in Sharing Recipes, compiled by the Yesteryear Cookbook Committee, Whitehouse, Texas, 1984.)
3 lb. chuck roast
2 tsp. onion powder
2 tsp. garlic powder
3 tsp. celery salt
1 tsp. salt
1 tbsp. Worcestershire sauce
3 tsp. coarse black pepper
2 tbsp. liquid smoke
½ – 1 c. BBQ sauce, Kraft slow simmered
Mix all ingredients together except BBQ sauce. Spread over both sides of roast. Place roast in a Dutch oven. Slowly add 1 c. water. Cover and bake in a 250 degree oven for 5-6 hours or until tender. Remove from pan. Slice thin. Place back in pan and mix in desired BBQ sauce. Move to tri-crock buffet slow cooker to keep warm until serving time.
Part 2 – Mama Virginia’s Chile Verde Shredded Pork Roast (This is Kevin’s version of Mama Virginia’s Chile Verde Taco from Tacolicious.)

5 tomatillos, hulls removed and halved
2 jalapeno chiles, stemmed and halved
4 cups water
1 clove garlic, coarsely chopped
¼ c. chopped yellow onion, plus 1 ½ c. sliced
1/3 c. chopped fresh cilantro
1 tbsp. kosher salt
2 tbsp. vegetable oil
1 poblano chile, stemmed, seeded, and cut lengthwise into ½ in. wide strips
3 pounds pork butt or shoulder, trimmed of fat and cut into 3 inch cubes
In a large pot, combine the tomatillos, jalapeno chiles, and water and bring to a boil over high heat. Turn down the heat to a simmer, cover, and cook for 10 to 15 minutes, until the tomatillos and chiles are soft. Remove from the heat and let cool to room temperature.
Transfer the contents of the pot to a blender; add the garlic, chopped onion, cilantro, and salt, and process until smooth. If your blender is too small to accommodate everything in one batch, puree the ingredients in two or three batches.
Dry the pot; place it over medium heat, and add the oil. When the oil is hot, add the poblano chile and sliced onions and cook, stirring occasionally, for about 5 minutes, until the onions are softened. Add the pork, pour in the tomatillo-jalapeno mixture, and bring to a simmer. Turn down the heat to medium-low, 2 ½ hours, until the pork is tender enough to pull apart with forks. Using a slotted spoon, transfer the pork to a bowl with some of its juice and seasonings. Using a couple of forks, shred the meat. Transfer to tri-crock buffet slow cooker to keep warm until serving time.
Part 3 – Chicken a la King (This is Kevin’s version from
2 Tbsp butter
2 Tbsp flour
3 c. milk
2 c. shredded rotisserie chicken or baked chicken
1 c. sautéed mushrooms
Dash or two of cooking sherry
Cook butter and flour in a skillet, stirring, 3 minutes. Whisk in milk and simmer until thick. Add shredded chicken, sautéed mushrooms, and a dash of sherry. Move to tri-crock buffet slow cooker to keep warm until serving time.

Part 4- Bake Potatoes and Basic Toppings
10 Baking Potatoes
16 oz. cheddar cheese, grated
8 oz. sour cream
Bacon bits
1 stick of butter
Bake potatoes until done. Keep warm until serving. Serve with choice of basic toppings, BBQ, Chile Verde Shredded Pork, and Chicken a la King.



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