How to Celebrate International Picnic Day
Thursday is International Picnic Day, and if you plan on celebrating, you need to do it right. That means you need more than just a big basket and some fruit. Instead, make sure you knock this holiday out of the park and prepare some tasty snacks that will make you wish every day was International Picnic Day.
If that seems too ambitious, you should know that preparation is easy when you have the right tools. A slow cooker, like the Crock-Pot® Cook & Carry™ Manual Slow Cooker, can be a lifesaver when you want a flavor-packed, home cooked meal without tending to the stove all evening.
Here's what you can prepare for the occasion with barely any effort on your part.
Slow Cooker Pulled Pork
When you're enjoying the outdoors all day, you'll need something more than just a few light snacks to hold you over. Try this meaty pulled pork for a hearty sandwich to curb your hunger all evening.
- 1 tablespoon chili powder
- 1 tablespoon kosher salt, plus more as needed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 5-pound boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 12-ounce can or bottle root beer
- 8 hamburger buns, split and lightly toasted.
In a small bowl, combine the chili powder, salt, cumin, and cinnamon. Place the pork in the bowl and cover it with the spices. Layer the onlions and cloves in your slow cooker and place the spiced pork on top of them. Pour root beer over mixture and cover the lid. Cook on high for 6 to 8 hours. Remove pork from slow cooker and place on a cutting board. Remove the bone if applicable and use two forks to shred the meat. Strain liquid from the ingredients that remain and add the shredded pork to the mixture. Stir well, then serve on toasted buns.
The best way to complement a slightly sweet pulled pork sandwich is with a fruity concoction for dessert. It tastes great when served warm, but it's just as satisfying when it cools down a bit. Pack this in your basket for those craving a sugary treat outdoors.
For the Berry Mixture:
- 2 12-ounce bag frozen mixed berries
- 1/2 cup dried cranberries
- 1/3 cup cranberry juice cocktail
- 1/4 cup quick cooking tapioca
- 1/2 teaspoon cinnamon
- 1 cup sugar.
For the Crumble:
- 1 cup quick oats
- 1/2 cup pecan pieces
- 1/2 cup almond meal
- 1/2 teaspoon salt
- 1/4 cup honey
- 5 tablespoon butter, softened.
Place mixed berries, dried cranberries, cranberry juice, tapioca, cinnamon and sugar in slow cooker. Cover lid and cook on high for 2 to 4 hours. While that's cooking, place the oats, pecans, almond meal and salt in a separate slow cooker. Add in honey and butter and mash with a fork slightly to create a crumble texture. Cover lid and cook on low for 3 to 5 hours. When both cook times are complete, combine the two mixtures and store in the fridge.