In the Kitchen With Jill Jones Jacobs

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Jill Jones Jacobs, a Burleson resident, and originally appeared in the Burleson June 2016 issue.

Tangy BBQ Pulled Pork

  • 1 5-lb. bone-in pork shoulder roast
  • 1 Tbsp. salt
  • 1 tsp. ground black pepper
  • 1 medium yellow onion
  • 1 1/2 cups apple cider vinegar
  • 4- to 5-second pour of Colgin’s Hickory Liquid Smoke
  • 2 Tbsp. brown sugar
  • 1-2 tsp. Tabasco and cayenne pepper (optional)
  • 1 bottle barbecue sauce of your choosing
  1. Place the pork shoulder into a slow cooker. Season with salt and pepper. Add onion, cut into chunks. Pour the vinegar and liquid smoke around the pork. Cover and cook on low for 12 hours.
  2. When pork pulls apart easily into strands, remove from the slow cooker and discard any bones. Strain out the liquid, saving 2 cups.
  3. Shred the pork using tongs or two forks, and then return to the slow cooker.
  4. Stir the brown sugar into the reserved sauce. If you like it spicy, add Tabasco and cayenne pepper to this mixture. Mix into the pork in the slow cooker. Cover and keep on low setting until ready to serve.
  5. Serve on Hawaiian rolls and top with Slider Slaw and barbecue sauce to make the perfect Southern Slider.

 

Slider Slaw

  • 1/4 cup apple cider vinegar
  • 1 Tbsp. grainy mustard
  • 2/3 cup mayonnaise
  • 1 8-oz. pkg. cole slaw cabbage mix
  • 1 red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1 tsp. each salt and fresh-cracked pepper, or to taste
  1.  In a small bowl, whisk together vinegar, mustard and mayonnaise; set aside.
  2. In a separate bowl, mix together cabbage, bell pepper and green onions.
  3. Pour a small amount of the dressing on the cabbage mixture and mix together until well combined and until desired amount of dressing is achieved. Season with salt and pepper; chill before serving.

 

T. Funk’s Praline Cheesecake Squares

 Crust:

  • 1 pat butter, cold
  • 1/2 cup pecans, chopped
  • 1/3 cup brown sugar, packed
  • 1 cup flour, sifted
  • 2/3 stick butter, softened

Filling:

  • 1 large egg, whipped
  • 2 Tbsp. whole milk
  • 2 Tbsp. lemon juice
  • 1/2 tsp. vanilla
  • 1 cup white sugar
  • 2 8-oz. pkgs. cream cheese
  1. Preheat oven to 350 F.
  2. For crust: Grease an 8×8-inch dish with the cold pat of butter. Mix well the pecans, brown sugar, flour and softened butter. Press mixture evenly in the dish, setting aside a small amount for the topping. Bake for 14 minutes; cool for 5 minutes.
  3. For filling: Mix ingredients until creamy. Pour into the baked crust; top with reserved crust mixture. Bake for 25 minutes. Chill for 6-8 hours; cut into small squares and enjoy!

 

Corn Bread Salad

  • 1 16-oz. pkg. Mexican corn bread mix  
  • 10 slices bacon
  • 1 1-oz. pkg. Fiesta Ranch dressing mix
  • 1 1/2 cups sour cream
  • 1 1/2 cups mayonnaise
  • 2 15-oz. cans black beans, drained
  • 3 tomatoes, chopped
  • 1 pkg. Romaine lettuce, shredded
  • 1 cup green onion, chopped
  • 2 cups chipotle flavor cheddar cheese, shredded
  • 2 11-oz. cans whole kernel corn, drained
  1. Prepare corn bread according to package directions. Cool, crumble; set aside.
  2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble; set aside.
  3. Whisk together dressing mix, sour cream and mayonnaise.
  4. Crumble half the corn bread in the bottom of a large serving dish, such as a trifle bowl. Layer with half of each: beans, tomatoes, lettuce, green onions, cheese, corn, bacon and salad dressing mixture. Repeat layers.
  5. Cover, and chill at least 2 hours before serving.