Pork Roast in the crockpot

This was not really a planned meal, so when I brought home a "pork butt roast" I just wanted to throw it in the crockpot and not have to spend a lot of time with it. It turned out wonderful!


Pork Roast in the crockpot

1 can baby butter beans, not drained

1 can light kidney beans, not drained

1 c. water

1 pork butt roast (this one was probably about 3 pounds)

1 T. kosher salt

Dry Rub Seasoning for Pork

Put beans in bottom of crockpot; add water. Rub pork with salt, then rub in the seasoning mix. Place pork on beans, and add water to the side of the dish (don't wash the rub off). 

Cook on low for 4 to 6 hours, until your mouth begins to water uncontrollably. Turn setting up to high for about 2 more hours. When it is done, it should just fall apart when poked with a fork. This would make great pulled pork sandwiches.

The beans were also amazingly tasty—sort of like a can of pork'n' beans...which, I guess is what they were! LOL!

















...and I scooped some of the "juice" into a small saucepan and made a gravy to go with it.

Cream-Filled Cake

So, this is the finished product...it turned out delicious, but there were some mishaps along the way. 

This is the cake pan set I was working with. Although it is "non-stick" in nature, you still need to use a cooking spray, and preferably one with flour included. 

Duncan Hines butter-recipe cake mix...mmmmm!!! First batch was chocolate. I was going to make a cream-filled chocolate cake, like a giant Ho-Ho. Unfortunately, the cake stuck to the pan badly, and I was unable to save it. The base cake layer came out in pieces, and I was able to use that. 

So I got out another cake mix, and re-made the cake. I used all the batter to fill the bundt/top part of the pan...since I still had the chocolate base. It rose to the top, and created a crunchy cookie-like rim, which I was going to trim off, but my husband insisted it would give the cake structural integrity, so I left it there. (nobody complained!)  

It looks almost perfect. Baker's Joy, I thank you! 

As the cake was cooling, and then cooling some more in the fridge, I whipped up the "Twinkie" or "Ho-Ho" cream filling. (see recipe below)

Here are some photos taken at the time it was served:

Hostess® Twinkie Filling

2 t. very hot water

1/4 t. salt

2 c. marshmallow creme (7 oz. jar)

1/2 c. shortening/Crisco

1/3 c. powdered sugar

1/2 t. vanilla

1. Combine salt with hot water in small bowl; stir until salt dissolves. Let this mixture cool.

2. Combine marshmallow creme, shortening, powdered sugar, & vanilla in medium bowl; mix well with electric mixer on high speed until fluffy.

3. Add salt solution to filling mixture and combine.

Makes 1 1/2 cups

NOTES:

I think I would use all the cake batter in the top part again, and either fill the base with a Jiffy cake mix, or use a brownie recipe as the base. 

Another idea is to make this with the Tiramisu cake recipe. Yum!

One more note: I'd also get a larger container of marshmallow fluff. This didn't whip up as much as I recall from previous attempts, and it just barely filled the cake.