Loaded Potato Chips with Raspberry Chipotle BBQ Beef

I love finding new blogs. I don't always have time to peruse blogs as much as I would like.  We all need about 2 extra hours a day for that! Wouldn't that be nice!  I love the Secret Recipe Club as it allows me to easily find new blogs and I've found many that are so, so wonderful! 


This month I was assigned Heavenly Treats and Treasures. Grace has a wonderful food blog with so many delicious choices! I chose her Loaded Homemade Potato Chips with Raspberry Chipotle BBQ Pulled Pork.  Just the name alone sounded awesome!  While I did make several changes, I think it turned out quite similar.  The ingredients were pretty much the same, it was just the method of cooking I changed. 

I love using the crockpot so I chose to cook the meat in the crockpot.  The smell of meat cooking in a delicious chipotle sauce is so awesome! 

I also chose to bake the potato chips rather than deep fry them.  They turned out beautiful and were delicious!  The next day, I put the meat and cheese sauce over a baked potato for lunch.  That was awesome as well!  I forgot to snap a picture of that though. 

This recipe may seem complicated but it really wasn't.  The meat just cooked all day and was a snap to put together.  I used my mandolin with the potatoes so those just took a couple of minutes. And if you get the kids to grate the cheese while you make the roux, the cheese sauce comes together super quick!

Loaded Homemade Potato Chips with Raspberry Chipotle BBQ Pulled Pork Recipe
Adapted from Heavenly Treats and Treasures

For Meat:
2 lbs. beef chuck roast (she used pork tenderloin)
BBQ Rub:
1 tsp salt
Heaping 1/2 tsp. of each pepper, celery seed, cumin, garlic powder and smoked paprika
Pinch of dry mustard

1/2 can rootbeer
1/2 cup white vinegar
few drops of liquid smoke
1 1/4 cups BBQ sauce, I used Sweet Baby Rays
1 chipotle pepper with 1 tsp adobo sauce
1/2 pint fresh rasberries

For Potatoes:
3 large potatoes, sliced fairly thin
Salt

Gruyere Cheese Sauce
2 tbsp. butter
2 tbsp. flour
1 clove garlic, minced
1 cup milk
2 - 4 tbsp. chicken broth
2 tbsp. sour cream
1 cup shredded gruyere cheese
1/2 tsp. freshly grated nutmeg
Salt and pepper to taste

Garnish with pepperjack cheese, green onions and sour cream if desired.

Make Pork:
Mix BBQ rub and rub into roast all over.  If you're able to let it sit in the refrigerator over night great, otherwise just stick it in the crockpot.  Pour root beer, vinegar, BBQ sauce and chopped chipotle pepper with the adobo sauce in the bottom of the crockpot. Cook for 7 - 10 hours on low until meat is able to be shredded.  Shred meat and return to pot to continue cooking in the juices.  Puree raspberries with a bit of the sauce in a food processor and pour into crockpot.

To Make Potatoes:
Slice potatoes thin, I left the skins on.  Place on a baking sheet sprayed with cooking spray, sprinkly with salt and bake for about 30 - 35 minutes at 350 until slightly browned.  Keep a close eye on them!

To Make Cheese Sauce:
Melt butter in a medium sauce pan over medium heat.  Sprinkle flour over butter and stir for 2 minutes to form a roux.  Add garlic and stir for a minute.  Slowly add milk in a steady stream, whisking constantly.  Add 2 tbsp. chicken broth and continue stirring until mixture thickens.  Add another tablespoon or two of stock if sauce is too thick.  Remove from heat and add grated nutmeg, sour cream and gruyere cheese.  Whisk until smooth and cheese is melted.  Add salt and pepper to taste. 

To Assemble:
Place chips on plate.  Top with BBQ pork, then drizzle some of the gruyere cheese sauce over top.  Sprinkle with pepperjack cheese, green onions and a dollop of sour cream if desired. 

This is linked with:
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesdays at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.




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