Jepson's Recipes
Here are a few of our best recipes. They are sure to become quick favourites at your household. Try them out, and let us know what you think!
-JFM-
Jepson’s Slow Cooker Root Beer Barbecue Beef Sandwiches
Serve these hearty sandwiches with coleslaw and baked beans.
Ingredients:
1 boneless beef rump roast (4lb)
2 cups barbeque sauce (try our recipe for Jepson's Ultimate Barbeque Sauce, below!)
1 cup root beer
Dash salt and pepper, if desired
16 sandwich buns, split
Directions:
1. Place beef in 4-quart slow cooker. In a measuring bowl, mix the root beer and 1 and ½ cups of barbecue sauce; pour over beef.
2. Cover; cook on low heat setting for 10 to 12 hours.
3. About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into skillet. Cook over medium – high heat about 15 minutes, stirring occasionally until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with two forks; return to slow cooker.
4. Stir remaining ½ cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about ½ cup beef mixture into each bun.
1 boneless beef rump roast (4lb)
2 cups barbeque sauce (try our recipe for Jepson's Ultimate Barbeque Sauce, below!)
1 cup root beer
Dash salt and pepper, if desired
16 sandwich buns, split
Directions:
1. Place beef in 4-quart slow cooker. In a measuring bowl, mix the root beer and 1 and ½ cups of barbecue sauce; pour over beef.
2. Cover; cook on low heat setting for 10 to 12 hours.
3. About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into skillet. Cook over medium – high heat about 15 minutes, stirring occasionally until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with two forks; return to slow cooker.
4. Stir remaining ½ cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about ½ cup beef mixture into each bun.
-JFM-
Jepson’s Pulled Pork
Serve with Jepson's Ultimate Barbecue Sauce.
Dry Rub:
2 tbsp. kosher salt
1 tbsp. ground black pepper
¼ cup garlic powder
2 tbsp. dried oregano
2 tbsp. celery seed
¼ cup paprika
2 tbsp. chili powder
Combine ingredients in a mixing bowl and mix well.
Pork Shoulder:
3 lbs. boneless pork shoulder roast
4 sprigs fresh thyme
1 head garlic
1 bay leaf
1 medium onion, sliced
1 quart unsweetened apple juice
1 quart low-sodium chicken stock
Rub pork shoulder all over with dry rub and set aside to marinate for 15 to 30 minutes. In the base of the slow cooker, layer with onions. Then set pork in the slow cooker and add garlic, bay and thyme. Cover with apple juice and chicken stock. If necessary, top up with water to cover ¾ of the pork. Set to low and cook for 6 to 8 hours, until pork is just about falling apart.
When done, remove pork and shred with 2 forks. This is sure to be a family favourite!
2 tbsp. kosher salt
1 tbsp. ground black pepper
¼ cup garlic powder
2 tbsp. dried oregano
2 tbsp. celery seed
¼ cup paprika
2 tbsp. chili powder
Combine ingredients in a mixing bowl and mix well.
Pork Shoulder:
3 lbs. boneless pork shoulder roast
4 sprigs fresh thyme
1 head garlic
1 bay leaf
1 medium onion, sliced
1 quart unsweetened apple juice
1 quart low-sodium chicken stock
Rub pork shoulder all over with dry rub and set aside to marinate for 15 to 30 minutes. In the base of the slow cooker, layer with onions. Then set pork in the slow cooker and add garlic, bay and thyme. Cover with apple juice and chicken stock. If necessary, top up with water to cover ¾ of the pork. Set to low and cook for 6 to 8 hours, until pork is just about falling apart.
When done, remove pork and shred with 2 forks. This is sure to be a family favourite!
-JFM-
Jepson’s Ultimate Barbecue Sauce
Ingredients:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
½ onion
2 cloves garlic
2 cups ketchup
¼ cup brown sugar
¼ cup molasses
2 tbsp. red or white wine vinegar
1 tbsp. dry mustard
1 tsp. ground cumin
1 tsp. ground paprika
Freshly ground black pepper
Directions:
Wrap the bacon around the thyme bunch and tie with kitchen twine to make a nice bundle. Heat a 2-count of olive oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes, to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without colouring for 5 minutes. Add the rest of the sauce ingredients, give the sauce a stir and turn the heat down to low. Cook slowly for 20 minutes to meld the flavours. Strain the sauce to remove the bacon and thyme and onion. Serve with Jepson's Pulled Pork sandwiches.
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
½ onion
2 cloves garlic
2 cups ketchup
¼ cup brown sugar
¼ cup molasses
2 tbsp. red or white wine vinegar
1 tbsp. dry mustard
1 tsp. ground cumin
1 tsp. ground paprika
Freshly ground black pepper
Directions:
Wrap the bacon around the thyme bunch and tie with kitchen twine to make a nice bundle. Heat a 2-count of olive oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes, to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without colouring for 5 minutes. Add the rest of the sauce ingredients, give the sauce a stir and turn the heat down to low. Cook slowly for 20 minutes to meld the flavours. Strain the sauce to remove the bacon and thyme and onion. Serve with Jepson's Pulled Pork sandwiches.
-JFM-
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