# Eat Like an Adult > Recipes for healthy eaters who want to get good in the kitchen and eat like a grown-up. Public Ghost content for AI and LLM tooling. This file includes a bounded export of public pages first, then recent public posts. Append `.md` to any post or page URL to get the content in Markdown (for example, `/example-post.md`). ## Pages ### About URL: https://eatlikeanadult.com/about/ Last updated: 2026-07-23T12:03:05.000Z Hey, it’s Russell here (creator of Eat Like An Adult): Really happy that you’ve stopped by. **Where it all started** 2004, when I ate nothing for a week... I was in Koh Samui, Thailand for a detox retreat. There to fast for 7 days, to see if it would help me clear up my acne. It worked. Whilst there I discovered a specific way of eating called the raw food diet. It was wonderful. It helped me clear my skin even further. I found I could be really creative with raw food, so I started a blog and website called[ The Raw Chef](https://therawchef.com/?ref=eatlikeanadult.com), teaching others how to bring raw food into their lives. I fell in love with it so much that for the best part of 15+ years teaching raw food has been my whole life. Over the years I found myself drifting away from eating so much raw food personally. I think my body started to want something else, but I didn’t know what or why. I’d relied on the rules of raw food for so long that I think it took me away from listening to my body. I started eating all sorts of foods. Not all of them were great. I think there was an aspect of me that wanted to rebel against the rules. By 2018 I’d cultivated early signs of a ‘dad bod’. And I’d managed it without having kids. I’d already started thinking about this idea of eating simply, with real, whole, nutrient-dense foods. I heard the phrase ‘eat like an adult’ on a podcast once and liked it. I bought eatlikeanadult.com (the website you’re on right now). What happened next changed my life again. I signed up for a 90 day body transformation with a personal trainer. It turned into 4 months of training, because I was enjoying it so much. Here are my before and after photos: ![](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/07/data-src-image-1f11efa7-5b7b-4715-8c75-f578554c955d.png) Part of the transformation was to do a photoshoot at the end. It’s never something I thought I’d do.. ![](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/07/data-src-image-a5739ab8-8c31-4c38-8296-071ab7eb5bd9.png) No Photoshop, just a little fake tan and baby oil :) How did I do it? A wide variety of whole foods and working out 3x per week. Weight lifting only. No cardio. I hesitate to post these images, because I’m wary of adding to the idea that it’s what you look like that matters. It’s much more about how you feel. Feeling energetic and strong is so important to me now. Although I did focus on calories and macronutrients (fats, carbs & protein) I’m much more interested in taking care of my microbiome with food. Watch this video with Tim Spectre. He explains why some diets work for some people and others don’t. It’s all down to the microbiome, which is more individual than our DNA. So you can forget about those DNA inspired diets too. Check it out.. I wouldn’t give up my weight sessions in the gym for anything now. It takes zero motivation or discipline to go 3 to 4 times a week. It certainly wasn’t always like that - I’ve had more unused gym memberships than anyone I know. And I enjoy being more connected to my body. I also have to say I enjoy the freedom I have in the kitchen now too. I still love raw food - but now as part of what I do, not everything I do. So 15 years after finding a way to heal my skin with food, I’m at a really good place. I’ve moved away from the strict rules and diets with names, to a place that feels like I’m nourishing myself. I’ve noticed that people tend to get stuck in a rut with food; either making the same thing over and over. Or they get frustrated trying to follow the self-imposed rules of a particular diet. You'll get the most value from me here on my website and by [subscribing to my YouTube channel](https://www.youtube.com/channel/UCaOPPcpM4VTdJ%5FpCoyZDkkg?ref=eatlikeanadult.com). If you’d like to receive free recipes from me, I’d recommend subscribing to this site. There's a free tier that will get you some recipes and a small subscription if you want to gain access to everything. Russell ### Privacy Policy URL: https://eatlikeanadult.com/privacy-policy/ Last updated: 2019-03-01T21:38:58.000Z _This page is for subscribers on the Premium tier only._ ### Cookie Policy URL: https://eatlikeanadult.com/cookie-policy/ Last updated: 2020-11-20T19:05:31.000Z _This page is for subscribers on the Premium tier only._ ### Contact Us URL: https://eatlikeanadult.com/contact-us/ Last updated: 2020-11-22T21:53:45.000Z _This page is for subscribers on the Premium tier only._ ### Terms & Conditions URL: https://eatlikeanadult.com/terms-conditions/ Last updated: 2021-08-24T11:02:01.000Z _This page is for subscribers on the Premium tier only._ ### How to Eat Like an Adult URL: https://eatlikeanadult.com/how-to-eat-like-an-adult/ Last updated: 2026-08-16T22:01:08.000Z ### I'm diet agnostic. (Manifesto). > "Cooking (from scratch) is the single most important thing we could do as a family to improve our health and general well-being." > > Michael Pollan Remember when you were a kid? How badly did you want to eat whatever you liked? Congratulations... you’re now living that dream. But there's trouble in paradise -- dum, dum, duuuum... Why do we restrict ourselves with diet rules? We seem to be in search of the perfect diet (spoiler - it doesn’t exist, at least in the sense that someone can create a diet - with a name - that works for everyone). Whether it’s to have clear skin, lose weight or any number of things we want to address, we turn to the diets with names... Keto, Paelo, Raw, Vegan, Vegetarian, Pescetrarian, Carnivore, South Beach Diet, Blood Type Diet, Mediterranean, 5:2, [the list is (almost) endless](https://en.wikipedia.org/wiki/List%5Fof%5Fdiets?ref=eatlikeanadult.com). This is not a sustainable way to eat.. ![](https://static.klipy.com/ii/4e7bea9f7a3371424e6c16ebc93252fe/c0/92/BM3FDJ8XgiazVVnII0U.gif) I’m not hating on any particular diet. I think we can take something useful from anything that works for us, whether it’s long term or short term. I cleared up my skin of acne using a combination of [detoxing and raw food](https://therawchef.com/about/?ref=eatlikeanadult.com). But [we’re all so different](https://youtu.be/xKZiI3XGmGI?ref=eatlikeanadult.com) that often a prescribed diet can take us away from creating what would truly benefit us; a personalised diet based on whole foods and home cooking. It can be a lot simpler and more enjoyable than you think. \-- ### wholefood /ˈhəʊlfuːd/ *noun* BRITISH 1. food that has been processed or refined as little as possible and is free from additives or other artificial substances. "a wholefood diet" \-- What you’ll find on this site is a wide variety of whole foods recipes and lots of encouragement to find what works for you personally. I’ll also share with you ways to make this fun, easy and convenient. And if you're a foodie, you're in the right place; I like to elevate meals with good cooking technique for when you have a bit of time to do something special. ### Nourishment, not calories. It’s so easy to be drawn to the calories in, calories out concept. I’ve done it myself and [had some success with it](https://eatlikeanadult.com/about). I do find it interesting to go through periods of keeping a log of exactly what I'm eating, in terms of calories, in conjunction with working out. From this perspective I see food as something to build with. Seeing food as something to be burned off is not natural. I’d much rather focus on the nourishment. Trying to match calories eaten to activity isn’t a thing, by the way. If you’ve ever tried it, you might have had the following experience... You stay the same weight for 5 or 6 days, despite eating and moving completely differently all of those days. Are we saying that you were able to exactly match your input to your output on those days, completely by chance? But again, that doesn't mean I completely throw out the concept or usefulness of monitoring what's going in. There’s so much more to say on this, which perhaps I’ll leave for a blog post or video. But for now, I’d like to show you this next video from Dr Chatterjee (from whom I borrowed the term ‘diet agnostic’). ### Keeping Corporations Out Of Your kitchen He talks about the biggest determining factor in health being whether or not you make your own food. Because – and this will not be a shock – corporations aren’t good at cooking. I don’t mean from a taste perspective. I mean from a health perspective. They often use the cheapest ingredients (because food margins are so small). And they don’t cook with your health in mind, they cook to have you buy their food-like-product again and again. And not to mention the cacophony of random chemicals added to the factory foods that act as texture modifiers and preservatives. We have no idea how they affect the body exactly, but as long as they don’t show any visible short-term effects, they are used! Here’s 2 min 28 secs of Michael explaining: ### This is Eat Like An Adult If you’ve ever asked yourself these questions, you’re in the right place. . . “How can I cook healthy meals?” "How can I get better in the kitchen?" “What’s the best diet to follow?” “Why is \[insert diet\] not working for me?” “What can I make that’s quick & tasty?” “Where do I find recipes that don’t need a LOOOONG shopping list?” “What can I make when I have my friends over that’s impressive?” ### What to expect Recipes and how-tos to help you eat healthy (aka nourish yourself properly) that are easy and enjoyable to make. Even if you’re busy and struggle with cooking. Recipes and techniques that are elevated and will teach you to become a better cook. Eating Like An Adult means learning to cook for yourself, without following one particular diet or ideology. On this site you’ll find healthy, wholesome, whole foods recipes. I want to keep things simple for you, because that way you’ll make some real changes that will bring you benefits. But I also want to show you the joys of cooking well and learning something of substance. ### What now? Treat this site as a ‘choose your own adventure’ experience. There’s free stuff for you to dig into and I’m adding more each week. Seeing as you’ve read this far, I want to recommend you [subscribe to the site](https://eatlikeanadult.com/#/portal/signup). You'll get emails with new recipes. There's a free tier that will give you access to some of these recipes and a small monthly or yearly payment to access everything and keep this site ad-free. I'm perhaps the most active on YouTube, so head over and [subscribe on YouTube](https://www.youtube.com/channel/UCaOPPcpM4VTdJ%5FpCoyZDkkg?ref=eatlikeanadult.com). If you’d like to see what kit I recommend for the Eat Like An Adult kitchen, I'll be putting together my Amazon shop shortly. So off you go, choose that adventure and let us know if you need anything. ## Posts ### Steak with Bordelaise Sauce URL: https://eatlikeanadult.com/steak-with-bordelaise-sauce/ Last updated: 2026-09-11T11:32:13.000Z Cook your steak however you usually do, but if you're looking for a upgrade, I’ve been using [Max Coen's](https://guide.michelin.com/gb/en/greater-london/london/restaurant/dorian?ref=eatlikeanadult.com) way for a few months now. The hot rest: sear, rest in a warm oven, sear again, rest again. It's the most reliable route I've found to wall-to-wall pink, and once you've done it a couple of times you stop thinking about internal temperatures altogether. The final rest in the oven can be done long enough to keep it warm whilst you make the sauce. Even if you don't use the full steak cooking technique, you can use that final rest and keep warm in the oven part. The sauce came from somewhere else. My wife and I had dinner at Brasserie Zédel in London earlier this year, both ordered the steak Bordelaise, and both went quiet in the way you do when something is properly good. She made me promise I'd make one as good at home. I'd like to think I've got there. Bordelaise is red wine, shallots, stock and bone marrow. Nothing else, really. OK. and butter. The marrow goes in off the heat at the end and gives the sauce a gloss and a body that no amount of cream would get you. It's a weeknight sauce dressed as a restaurant one. ![](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/08/Steak-Bordelaise--3.png) ### Before you start - **Bone marrow:** Ask your butcher for canoe-cut bones and scrape the marrow out raw. Pushing it through a fine sieve is optional, but it gives you a smoother finish since there's always a little piece of fibrous material in there. It can be picked out of the sauce before you serve it too. - **Wine:** You don't need a top-end Bordeaux, but you do need a wine you'd drink. It reduces down to almost nothing, so any harshness gets concentrated along with everything else. - **Vinegar:** 70ml looks like a lot. It isn't. It cooks down to a jammy base and cuts straight through the fat of the marrow. - **Thermometer:** Not essential, but I'd recommend one. With the hot rest you're looking for the low 40s after the first sear, and it's useful to know rather than guess. I'm assuming you want your sirloin medium rare. - **Timing:** The steaks sit happily in a 50°C oven while you make the sauce, so don't rush the reductions. The sauce is the part that needs your attention. **Serves 2** ### Ingredients - 2 × 200g sirloin steaks (or 1 × 400g steak), tempered to room temperature for 1-2 hours - Fine sea salt, for seasoning - Freshly ground black pepper - Cooking fat of choice, I use tallow **For the sauce** - 2 banana shallots, finely sliced - 2 tbsp unsalted butter - 2 canoes bone marrow, scraped raw from the bone and optionally pushed through a fine sieve - 70ml red wine vinegar - 250ml Bordeaux or other dry red wine - 250ml good-quality beef or veal stock - 10g flat-leaf parsley, finely chopped ### Method **Step 1: Prepare the steaks** 1. Take the steaks out of the fridge 2 hours before cooking and let them come to room temperature. 2. Preheat your oven, or toaster oven, to 70°C (160°F). 3. Salt the steaks right before they hit the pan. Any earlier and you'll draw out surface moisture, which is the enemy of a crust. ![](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/08/Steak-Bordelaise--4.png) **Step 2: Sear and hot rest** 1. Set a pan over medium heat and add your cooking fat. 2. Cook the steaks for 2 to 3 minutes, turning every 20 to 30 seconds, until a decent brown crust has developed. If you're probing, you should be around the low 40°C. 3. Transfer to a small resting/baking tray with a wire rack and rest in the oven at 70°C for 10 minutes. 4. Return the steaks to the hot pan for 30 seconds to 1 minute to push the crust further. Then back to the oven, dropped now to 50°C, to rest and stay warm while you make the sauce. To get truly wall to wall pink don't overdo this second round in the pan. Ideally don't let the steak over 52°C (126°F). ![](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/08/Steak-Bordelaise--7.png) **Step 3: Start the sauce** 1. Keep the pan drippings (the gubbins). Set the pan over low to medium-low heat and add the shallots, a little of the bone marrow, some of the butter, salt and pepper. 2. Cook, stirring occasionally, for 5 to 7 minutes, until the shallots have a little bit of colour and starting to soften. 3. Add the red wine vinegar and cook down until jammy. ![](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/08/Steak-Bordelaise--1.png) **Step 4: Reduce** 1. Add the red wine, turn the heat to high and reduce rapidly for 8 to 10 minutes, stirring occasionally. You want it reduced to at least half, and a spoon dragged across the base should leave a clear trace. 2. Add the stock and reduce over medium-high heat for 5 to 7 minutes, until it's down by roughly half again and lightly coats the back of a spoon. 3. Turn the heat to low. ![](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/08/Bone-Marrow.png) **Step 5: Finish** 1. Add the remaining bone marrow and butter. Swirl and move the pan constantly until both have melted and emulsified into the sauce, about a minute. I like to have the bone marrow melt about 80%, so you get the velvety unctuousness whilst maintaining some of those marrow pieces for flavour bursts. I do also think the sauce looks nicer with them. 2. Off the heat, stir in the parsley. 3. Taste and adjust for salt. Serve immediately. **Storage:** Leftover sauce keeps in an airtight container in the fridge for up to 3 days. Reheat gently in a small saucepan over low heat, stirring to bring it back together. The steaks are best eaten fresh. ## How to Make Bordelaise Sauce ### Final thoughts What makes this work is restraint at both ends. The steak gets left alone in a warm oven for longer than feels necessary, and the sauce gets reduced further than feels necessary, twice. Neither stage rewards impatience. What you end up with is a sauce that's glossy and deep without a drop of cream in it, and a steak that's the same colour edge to edge. It's a Saturday night dish that will leave you and your love smiling. Enjoy! Russell ### Oyster Sauce Chicken Thighs with Pan Sauce URL: https://eatlikeanadult.com/oyster-sauce-chicken-thighs-with-pan-sauce/ Last updated: 2026-07-23T21:50:49.000Z Crisp-skinned chicken thighs started in a cold pan, which is the least glamorous and most reliable route to skin that shatters. The oyster sauce goes on at the end rather than the start so the sugars glaze instead of burn, and the fond left behind builds a butter-mounted pan sauce in the same skillet. Charred, braised cabbage and blistered broccoli round it into a full plate, and each component holds well enough that you can stagger the cooking rather than run three pans at once. **A few things to know before you start** - **Chicken:** Skin-on thighs, bone-in if you can get them. They render more slowly and stay juicier, though boneless works if you cut the oven stage to 3 minutes. - **Pan:** Stainless or carbon steel, never non-stick. The entire pan sauce is built from what the chicken leaves behind, and non-stick is designed to stop that happening. - **Oyster sauce:** Brands vary hugely in salt and sweetness. Taste yours first and hold off seasoning the sauce until the butter is in. - **Crème fraîche:** Full fat only. Low fat versions split when you blend them with the miso, and sour cream will do at a push if you loosen it slightly. - **Vermouth:** Dry white wine or dry sherry both work. Whatever you use, reduce it until it's genuinely jammy before the stock goes near it. _This post is for subscribers on the Premium tier only._ ### Gochujang Chicken Thighs & Soju Pan Sauce URL: https://eatlikeanadult.com/gochujang-chicken-thighs-soju-pan-sauce/ Last updated: 2026-07-23T21:48:57.000Z Two ingredients. Three side dishes. One very good pan sauce. This is the third round of testing on the two ingredient chicken. Salt and gochujang. That's the whole seasoning list. No marinade, no dry brine, no five hour project. Just a cold pan, a bit of patience and a spoonful of chilli paste. The technique is the part worth learning. Skin side down into a cold, dry pan, no oil, heat set to about two out of ten. The fat renders out slowly instead of seizing up, the skin goes properly crisp rather than leathery, and when it's ready it releases itself from the pan. If you're prising it off with a fish slice, it isn't done. Wait. Gochujang does the rest. It brings heat, but it's a rounded, fermented, slightly sweet heat that sits behind the chicken instead of shouting over it. Painted on before the oven goes to work, it tightens into a glaze. Stirred into the pan afterwards, it becomes the backbone of the sauce. And there will be a sauce, because I'm not pouring away a pan full of rendered chicken fat and fond (or strictly speaking, sucs, because technically fond is the bit after the deglaze). That's a whole flavour base sitting there for free. It also means we're going on a small side quest: the cucumbers you pickle for the side dish give up a sharp, sweet liquid, and that liquid is the secret weapon that finishes the sauce. Right. Let's cook. --- **A few things to know before you start** - **Cold pan, no oil:** This is kind of optional. You can of course use a more traditional method of adding oil. What's not optional is that if you're doing a cold pan you do need to start low. A hot pan tightens the skin before the fat has a chance to render and you'll end up with a chewy result. Cold pan, low heat, let it come up together. - **Dry the skin:** Salt the thighs lightly right before cooking, then dab the skin dry with kitchen paper right before it hits the pan. Moisture is the enemy of crisp. - **Optionally air dry in the fridge:** For the ultimate chicken experience (crispier skin, juicy chicken) salt the skin 8-48 hours before cooking and leave it uncovered in the fridge on a rack. The air flow will dry that skin whilst the salt penetrates and breaks down the proteins before cooking. This is inspired by Thomas Keller's roast chicken method. - **Chicken thighs:** Skin on, always. Bone in or boneless both work, boneless just cooks a little quicker. - **Gochujang:** Brands vary a lot in heat and sweetness. Taste yours first and adjust. It also contains a decent amount of sugar, which is why the pan goes to a low heat before it goes in. Burnt gochujang is bitter and there's no coming back from it. - **Soju:** Traditional and cheap. Sake works, and dry white wine works if you have neither, though you'll lose a little of the clean sweetness. - **Temperature:** 75°C in the thickest part. A probe thermometer takes all the guesswork out of this. - **Timing:** Pickle the cucumbers and boil the potatoes before you start the chicken. Everything after that happens fast. - **Save the fat:** Strain off roughly 80% of the rendered chicken fat and keep it in a jar in the fridge. Roast potatoes in it, fry eggs in it, thank me later. _This post is for paying subscribers only._ ### Thomas Keller Viral Zucchini URL: https://eatlikeanadult.com/thomas-keller-viral-zucchini/ Last updated: 2026-07-24T18:24:09.000Z _This post is for subscribers on the Premium tier only._ ### Parma Ham & Burrata Savoury Dutch Baby URL: https://eatlikeanadult.com/parma-ham-burrata-savoury-dutch-baby/ Last updated: 2026-07-24T18:24:10.000Z _This post is for subscribers on the Premium tier only._ ### Olive Oil Homemade Mayonnaise: A Creamier, Healthier Spread URL: https://eatlikeanadult.com/olive-oil-homemade-mayonnaise-a-creamier-healthier-spread/ Last updated: 2026-07-24T18:24:11.000Z _This post is for subscribers on the Premium tier only._ ### Huevos Rancheros Mini Savoury Dutch Baby URL: https://eatlikeanadult.com/huevos-rancheros-mini-savoury-dutch-baby/ Last updated: 2026-07-24T18:24:11.000Z _This post is for subscribers on the Premium tier only._ ### Loaf Pan Basque Cheesecake: Easy Recipe Guide URL: https://eatlikeanadult.com/loaf-pan-basque-cheesecake-easy-recipe-guide/ Last updated: 2026-07-24T18:24:12.000Z _This post is for subscribers on the Premium tier only._ ### Smoked Salmon Savoury Dutch Baby URL: https://eatlikeanadult.com/smoked-salmon-savoury-dutch-baby/ Last updated: 2026-07-25T13:57:20.000Z If you're looking for the recipe for my viral smoked salmon savoury dutch baby, here it is. In my video I suggested it be your Christmas morning breakfast. I really think it's ideal for that. This recipe will make enough for a breakfast of four people. It'll still leave room for Christmas Day lunch and a few chocolates too! If you're finding this at a different time of year, it's perfect for a weekend brunch. I'd have half the recipe for a lunch or dinner too! Savoury Dutch babies, often overshadowed by their sweet counterparts, are a fantastic way to start your day with a wholesome twist. Imagine a dish that combines the fluffy texture of a popover with the heartiness of your favourite savoury breakfast ingredients. It's a versatile recipe that can adapt to whatever you have in your fridge (after all, I'm making an entire series of videos about it). Someone in my comments mentioned they were starting to see just how versatile these can be. So, whether you're a seasoned Dutch baby aficionado and have never tried the savoury version, or new to this delightful dish, let's dive into the art of making savoury Dutch babies. ### What is a Dutch Baby Made Of? At its core, a Dutch baby is a marvel of culinary simplicity, requiring only a handful of basic ingredients you likely already have in your kitchen. A typical savory Dutch baby is made from: - **Eggs:** The backbone of the dish, providing structure and a rich flavor. - **Milk:** For a smooth and creamy texture. - **Flour:** Just enough to give it body without becoming too heavy. - **Salt:** A pinch to enhance all the flavors. - **Butter:** For that irresistible golden crust (I add this to the pan rather than to the batter) Unlike its sweet cousin, which often welcomes sugar and vanilla, the savoury version invites a world of spices, cheese, and herbs. You might add a dash of black pepper, a sprinkle of grated Parmesan, or a handful of fresh chives to the batter. The beauty lies in its versatility - you can experiment with different ingredients based on your dietary preferences and what you have on hand. From a health perspective, the savory Dutch baby can be a nutritious choice, especially when you opt for whole wheat flour or incorporate additional protein and vegetables. Imagine a fluffy, eggy base topped with spinach, tomatoes, and a bit of feta cheese for a Mediterranean twist, or maybe some smoked salmon and dill for a touch of elegance. The simplicity of a savoury Dutch baby doesn't just lie in its ingredients but also in its preparation. It's a blend, pour, and bake affair - minimal fuss with maximum flavour payoff. It’s a testament to the fact that healthy cooking doesn't have to be complicated or time-consuming. A savoury Dutch baby proves that with just a few wholesome ingredients, you can create a meal that is as nourishing as it is delicious. ## The Unique Charm of Dutch Babies: Not Your Average Pancake When you think of a Dutch baby, you might initially picture something akin to a pancake. However, while they share some basic ingredients, the Dutch baby is a unique culinary creation with its own distinct character. **Texture: The Showstopper Difference** The most striking difference lies in the texture. Pancakes are known for their classic, slightly fluffy consistency, achieved through a batter that's gently mixed and cooked on a griddle or pan. In contrast, a Dutch baby has a wonderfully dramatic rise, creating a dish that's amazingly crispy on the edges yet tender and custard-like in the middle. This texture is a result of a thinner, more liquid batter that's poured into a hot skillet and baked in a high-temperature oven. The result? A puffy, golden delight that's a visual and textural delight. **Taste: Subtle yet Distinct** Flavour-wise, Dutch babies offer a more eggy and buttery taste compared to pancakes. While pancakes often serve as a canvas for sweet toppings like syrup or fruit, the savoury Dutch baby shines with its own inherent flavours. The eggs and butter create a rich base, which can be enhanced with ingredients like cheese, herbs, and spices, offering a more sophisticated and nuanced taste profile. **Versatility in Serving** Another notable difference is how they're served. Pancakes are typically stacked and served individually, often drenched in syrup or topped with fruit. On the other hand, a Dutch baby is usually baked in one large pan and served family-style, cut into wedges. This communal serving method adds an element of casual elegance and makes it an ideal dish for gatherings (including family gatherings on Christmas morning). In essence, while a Dutch baby may share some pancake DNA, it stands apart as a unique and versatile dish. Its dramatic rise, custardy texture, and rich flavour make it a special treat for any meal – a delightful variation that challenges the norms of traditional pancake breakfasts. ## Tackling the Eggy Taste: Perfecting Your Dutch Baby A common query among Dutch baby enthusiasts is about its distinctive eggy taste. While this characteristic is part of the charm for many, others might prefer a more balanced flavor profile. Understanding why your Dutch baby might lean towards an eggy taste and how to fine-tune it is key to perfecting this dish. **Why Does It Taste Eggy?** The eggy taste in a Dutch baby primarily stems from its high egg content. Eggs are essential for creating the Dutch baby's signature rise and custardy texture. However, when the ratio of eggs to flour and milk is too high, or if the eggs used are particularly large, the resulting flavor can be more omelette-like than desired. **Balancing the Flavors: Tips and Tricks** 1. **Adjust the Egg Ratio:** If you find the eggy taste too overpowering, try reducing the number of eggs slightly or increasing the amount of flour and milk proportionally. This adjustment can help in achieving a more balanced flavor. 2. **Incorporate Aromatic Ingredients:** Adding ingredients that complement or offset the egg flavor can make a world of difference. Consider mixing in some finely chopped herbs, like chives, parsley, or dill, which add freshness and depth. A pinch of nutmeg or a dash of paprika can also elevate the overall flavor profile. 3. **Choose Your Dairy Wisely:** The type of milk and butter you use can impact the taste. Using whole milk or a combination of milk and a touch of cream can add richness, reducing the relative eggy flavor. Similarly, using high-quality, flavorful butter can make the dish more savory and less egg-forward. 4. **Experiment with Cheeses:** Cheese can be a game-changer in a savory Dutch baby. A sharp cheddar, nutty Gruyère, or even a bit of tangy goat cheese can add layers of flavor, beautifully balancing the egginess. 5. **Top It Off:** The toppings you choose can also help in masking an overly eggy taste. Savoury toppings like sautéed mushrooms, caramelised onions, or roasted vegetables add complexity to the flavour and can make the eggy base seem more like a complementary backdrop rather than the main act. By understanding the reasons behind the eggy taste and experimenting with these tips, you can tailor your Dutch baby to suit your palate perfectly. Remember, cooking is an art, and the Dutch baby is your canvas – feel free to get creative and adjust until you find your ideal balance! \[recipe\] This recipe is yours, free and no strings. If it made you look like you have your life together, you can tip the kitchen to keep recipes like it coming. Want the full collection? There's a membership from $5/month, but a one-off is very welcome too. [Tip the kitchen (choose your amount) ](https://eatlikeanadult.com/#/portal/support) ## Dutch Baby vs Yorkshire Pudding: A Culinary Comparison While both Dutch baby and Yorkshire pudding are beloved for their delightful puffiness and oven-baked goodness, they are distinct dishes with unique origins and cooking methods. Let's delve into the differences and similarities between these two culinary classics. **Origins: A Tale of Two Countries** The Dutch baby, despite its name, has its roots in the United States. It's believed to have been derived from the German pancake and popularized in Seattle in the early 20th century. The name 'Dutch' is actually a misnomer, stemming from a corruption of the word 'Deutsch' (German). Yorkshire pudding, on the other hand, hails from England and dates back to the 18th century. Traditionally served as a first course aimed to fill diners and reduce the consumption of more expensive meats, it has now become a staple of the British Sunday roast. **Ingredients: Simplicity vs. Savoury** Both dishes share simple, staple ingredients: eggs, flour, and milk. However, the ratios differ. A Dutch baby typically has a higher proportion of eggs to flour and milk, leading to a custard-like center. Yorkshire pudding, in contrast, uses more milk and less egg, resulting in a lighter, airy texture. **Cooking Methods: Skillet vs. Tin** The cooking vessel and method are key differentiators. A Dutch baby is baked in a cast-iron skillet, which gives it a dramatic rise and a crispy, golden exterior. The batter is poured into a preheated, butter-coated skillet, creating a sizzling base that helps in forming the characteristic puffy edges. Yorkshire pudding, meanwhile, is cooked in a muffin tin or a dedicated Yorkshire pudding tin. Each cup is filled with a small amount of oil or beef drippings, and the tin is preheated until the oil is smoking hot before the batter is poured in. This method ensures that each pudding rises tall and has a hollow center, perfect for holding gravy. **Texture and Flavour:** Texture-wise, the Dutch baby is often more dense and eggy, with a pancake-like feel, whereas Yorkshire puddings are light, airy, and crisp. Flavour-wise, Dutch babies are versatile, easily swinging between sweet and savoury, whereas Yorkshire puddings are decidedly savoury, often flavoured by the drippings or oil they're cooked in. In summary, while the Dutch baby and Yorkshire pudding share some basic ingredients and a love for the oven's heat, they diverge in their origins, cooking methods, and final texture and taste. Both, however, stand as delightful examples of how simple ingredients can be transformed into something truly extraordinary. ## Nutritional Insights and Health Benefits A savoury Dutch baby isn't just a treat for the taste buds; it's also packed with nutritional benefits. Understanding the nutritional breakdown and the health benefits of its ingredients can inspire you to include this dish in your meal rotation. **Nutritional Breakdown of a Typical Savoury Dutch Baby** A basic savoury Dutch baby, consisting of eggs, milk, flour, and butter, offers a balance of protein, carbohydrates, and fats. Eggs, the primary ingredient, are an excellent source of high-quality protein and contain various essential nutrients like vitamin B12, riboflavin, and selenium. Whole milk adds calcium and vitamin D, while flour provides carbohydrates for energy. Butter, used in moderation, contributes to the dish's richness and flavour while adding some fat-soluble vitamins. **Health Benefits of Ingredients** - **Eggs:** Known for their nutrient density, eggs contain choline, which is important for brain health, and lutein, which supports eye health. - **Whole Milk:** It provides calcium, crucial for bone health, and other nutrients like potassium and vitamin B12. - **Whole Wheat Flour (Alternative to All-Purpose Flour):** Offers more fiber and nutrients than white flour, supporting digestive health and providing a slower release of energy. - **Herbs and Vegetables (Toppings):** These not only add flavor but also bring in additional vitamins, minerals, and antioxidants. For specific health claims, it's important to refer to credible sources. Websites like Harvard Health, [Mayo Clinic](https://www.mayoclinic.org/?ref=eatlikeanadult.com), and The Nutrition Source provide reliable information on nutrition and health benefits. ### Conclusion The savoury Dutch baby is a testament to how simple, wholesome ingredients can come together to create something both delicious and nourishing. Whether you're a novice in the kitchen or a seasoned cook, this dish offers endless possibilities for customisation and experimentation. I encourage you to try this recipe, as well as my others and make them your own. Add your favourite toppings, play with different herbs and spices, and find what works best for you. Cooking is a personal journey, and I would love to hear about your savoury Dutch baby adventures. Share your experiences, tweaks, and favourite variations in the comments below. Your insights could inspire someone else in their culinary exploration! ### Delicious Tandoori Chicken Air Fryer Recipe URL: https://eatlikeanadult.com/delicious-tandoori-chicken-air-fryer-recipe/ Last updated: 2026-07-24T18:24:12.000Z _This post is for subscribers on the Premium tier only._ ### Air Fryer Miso Salmon URL: https://eatlikeanadult.com/air-fryer-miso-salmon/ Last updated: 2026-07-24T18:24:13.000Z _This post is for subscribers on the Premium tier only._ ### Grilled Harissa Chicken Avocado Toast URL: https://eatlikeanadult.com/grilled-harissa-chicken-avocado-toast/ Last updated: 2026-07-24T18:24:13.000Z _This post is for subscribers on the Premium tier only._ ### Quick Pickled Red Onions URL: https://eatlikeanadult.com/quick-pickled-red-onions/ Last updated: 2026-07-24T18:24:13.000Z _This post is for subscribers on the Premium tier only._ ### Leek & Potato Soup (No Cream) URL: https://eatlikeanadult.com/leek-potato-soup-no-cream/ Last updated: 2026-07-25T13:56:32.000Z _This post is for subscribers on the Premium tier only._ ### The Quality Chop House Confit Potatoes URL: https://eatlikeanadult.com/the-quality-chop-house-confit-potatoes/ Last updated: 2026-07-24T18:24:14.000Z _This post is for subscribers on the Premium tier only._ ### Slow Cooker Chicken Thigh with Balsamic Onion and Sweet Potato Mash URL: https://eatlikeanadult.com/slow-cooker-chicken-thigh-balsamic-onion-sweet-potato-mash/ Last updated: 2026-07-24T18:24:14.000Z _This post is for subscribers on the Premium tier only._ ### The Ultimate Guide to Quick & Easy Hollandaise Sauce URL: https://eatlikeanadult.com/the-ultimate-guide-to-quick-easy-hollandaise-sauce/ Last updated: 2026-07-24T18:24:15.000Z _This post is for subscribers on the Premium tier only._ ### The Ultimate Guide to Making the Perfect Pulled Pork Sandwich URL: https://eatlikeanadult.com/pulled-pork-sandwich/ Last updated: 2026-07-24T18:24:15.000Z _This post is for subscribers on the Premium tier only._ ### Pulled Pork Baked Potato URL: https://eatlikeanadult.com/pulled-pork-baked-potato/ Last updated: 2026-07-24T18:24:16.000Z _This post is for subscribers on the Premium tier only._ ### Slow Cooker Texas Pulled Pork URL: https://eatlikeanadult.com/slow-cooker-texas-pulled-pork/ Last updated: 2026-07-25T13:56:59.000Z Slow cooker Texas pulled pork is delicious because the low and slow cooking method delivers tender, succulent meat with a deep smoky flavour. Pork shoulder is one of the best cuts of meat for slow cooking because it's got plenty of fat and connective tissue, which break down during long cook times to create moist, tender meat. Additionally, the spices and sauce used in this recipe add lots of flavour to the pork. Enjoy! Slow cooker Texas pulled pork is a mouth-watering, tender, and flavourful dish that's perfect for gatherings, parties, or a comforting family meal. Using a slow cooker allows the flavours to meld together and creates an incredibly tender and juicy pulled pork that's impossible to resist. In this article, I'll walk you through the process of making this delicious dish, answer common questions, and provide tips for the best pulled pork experience. We'll have you enjoying Texan pulled pork in no time. ![Overhead shot of seasoned slow cooker Texas pulled pork in a stainless bowl](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/07/Slow-Cooker-Smoky-Pulled-Pork-2.jpg) The seasoned pork ## Choosing the Right Cut of Pork The key to a delicious slow cooker Texas pulled pork is choosing the right cut of meat. The best cut for making pulled pork is the pork shoulder, which is also known as Boston butt or pork butt. This cut comes from the upper portion of the front leg and has an ideal balance of fat and lean meat, which contributes to the tender, juicy texture when slow-cooked. Fun fact: pork shoulder is called Boston butt because it's the larger or thicker end of the pig; the top of the leg and shoulder - although the internet largely claims it's to do with the barrels (butts) it was shipped in. Great article on that here: [What Is Boston Butt and How It Got Its Name](https://www.southernliving.com/food/bbq/why-is-it-called-boston-butt?ref=eatlikeanadult.com). When selecting a pork shoulder, look for a piece with a good amount of marbling, as this will help keep the meat moist during the long cooking process. The size of the pork shoulder will depend on the number of servings you need, but a good rule of thumb is to calculate about 1/3 to 1/2 pound of raw meat per person. Keep in mind that the pork will shrink during cooking, and you'll also need to account for any bone or excess fat that may be removed before serving. If you can't find a pork shoulder or prefer a leaner cut, a boneless pork loin can also be used, although the end result may not be as tender and juicy as with a pork shoulder. If you're in the UK, this is what you're most likely to find in the supermarkets; rolled pork shoulder. It most likely comes with a big slab of skin you'll remove. if you can, support your local butcher and get a nice piece of pork shoulder. ![Overhead shot of seasoned slow cooker Texas pulled pork in a cast iron skillet](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/07/Slow-Cooker-Smoky-Pulled-Pork-4.jpg) Browning the pork ## Key Ingredients for Texas-Style Pulled Pork To create an authentic Texas-style pulled pork, you'll need a combination of flavourful ingredients that will infuse the meat with a perfect balance of sweet, tangy, and smoky flavours. Most recipes will tell you to use BBQ sauce. Although I'm not totally against that if you can get a really high-quality one, I'm going to suggest a set of ingredients that will result in a thick home made sauce, cooked right along with the pork in the slow cooker. I'll also be using prunes instead of brown sugar. I's much rather save the sugar for dessert. Here are the key ingredients for this dish: - **Bone broth:** This is going to form the basis of our BBQ sauce. If you like it more tomato based, you could certainly add a few tablespoons of tomato puree and half a tin of chopped tomatoes. - **Prunes:** Adds a touch of sweetness to balance the tanginess and smokiness of the other ingredients. I use these instead of brown sugar. You could also use dates such as Medjool. - **Apple cider vinegar:** Provides a tangy and acidic element that helps to tenderise the meat and enhances the overall flavour profile. I also like to add a little balsamic vinegar for sweetness and depth of flavour. - **Chilli powder:** Imparts a subtle heat and smokiness that's characteristic of Texas-style BBQ. I go for chipotle to add extra smokiness. - **Worcestershire sauce:** Adds depth of flavour with its savoury, slightly tangy taste. - **Onion and garlic:** Aromatics that add a depth of flavour and complement the other ingredients. - **Bay leaves and thyme:** Bring beautiful fresh herb aromatic notes. ![Overhead shot of chillies and onions for slow cooker Texas pulled pork cooking in a stainless pan](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/07/Slow-Cooker-Smoky-Pulled-Pork-3.jpg) Cooking off and charring the onions and peppers ## Preparing the Pork and Seasoning Before you start cooking your slow cooker Texas pulled pork, it's essential to prepare the meat and apply the seasoning properly. Follow these steps: Step 1: Trim excess fat Remove any large, visible pieces of fat from the pork shoulder. Leaving some fat is fine, as it will help to keep the meat moist during cooking, but excessive fat can lead to a greasy end result. Step 2: For this recipe, we're going to apply the dry rub. I've put together a simple mix of black pepper, smoked paprika, onion powder, garlic powder, chipotle powder, mustard powder and salt. If you'd prefer to buy one ready made, go for a high quality one that doesn't have sugar in it. Apply the dry rub generously over the entire surface of the pork shoulder, pressing it into the meat. Allow the pork to rest for at least 30 minutes, or ideally, refrigerate it overnight to let the flavours penetrate the meat. If you really don't have the patience for that, you can miss the step out completely. Some people like to marinate the pork in a mixture of apple cider vinegar, Worcestershire sauce, and other seasonings. I prefer to let hose do their thing in the slow cooker over the course of cooking, which also saves this extra step. If you do want to try marinating though, place the pork and marinade in a large zip-top bag or airtight container and refrigerate for at least 2 hours or overnight for the best results. Once your pork is seasoned and ready, you can proceed with the slow cooker pulled pork recipe. This recipe is yours, free and no strings. If it made you look like you have your life together, you can tip the kitchen to keep recipes like it coming. Want the full collection? There's a membership from $5/month, but a one-off is very welcome too. [Tip the kitchen (choose your amount) ](https://eatlikeanadult.com/#/portal/support) ![Overhead shot of Texas pulled pork in a slow cooker before cooking](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/07/Slow-Cooker-Smoky-Pulled-Pork-6.jpg) Before the slow cook ![Overhead shot of Texas pulled pork in a slow cooker after cooking](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/07/Slow-Cooker-Smoky-Pulled-Pork-7.jpg) After the cook ## Serving and Enjoying your slow cooker Texas pulled pork Once your slow cooker Texas pulled pork is cooked and ready to serve, there are various ways to enjoy this delicious dish. Here are some ideas for serving and enjoying your pulled pork: - **Pulled Pork Sandwiches:** Pile the pulled pork high on a soft bun, top with your favourite coleslaw or pickles, and drizzle with some extra BBQ sauce for a delicious sandwich. You could also go for a different type of [pulled pork sandwich](https://eatlikeanadult.com/pulled-pork-sandwich/), such as a [Cubano](https://eatlikeanadult.com/the-ultimate-guide-to-making-the-perfect-pulled-pork-sandwich/). - **Pulled pork sliders:** As above, but with mini-buns. *So* good for gatherings of family and friends. - **How much pulled pork per sandwich?** Generally, 4-6 ounces of pulled pork is a good serving size for one sandwich. - **The best BBQ sauce for pulled pork:** As I mentioned earlier, you'll be making your own BBQ sauce during the cook. You'll blend all of those glorious flavours together which will have mixed with the pork fat. Then you'll reduce it down to a thick BBQ sauce that gets combined with the pulled pork. However, if you do want to buy a BBQ sauce, get the best you can and make sure it doesn't have sugar or [inflammatory seed oils](https://chriskresser.com/how-industrial-seed-oils-are-making-us-sick/?ref=eatlikeanadult.com) in. - **Leftover Pulled Pork Ideas:** Use your leftover pulled pork in tacos, quesadillas, nachos, or even a [pulled pork baked potato](https://eatlikeanadult.com/pulled-pork-baked-potato/) or salad. - **Suggested Side Dishes:** Serve your pulled pork with traditional BBQ side dishes such as coleslaw, baked beans, macaroni and cheese, or cornbread. ![Overhead shot of Texas pulled pork after being shredded](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/07/Slow-Cooker-Smoky-Pulled-Pork-8-1.jpg) The pork after being shredded ![Overhead shot of Texas pulled pork sauce from the slow cooker in a cast iron to reduce](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/07/Slow-Cooker-Smoky-Pulled-Pork-5.jpg) Reducing the sauce after the cook ![Overhead shot of Texas pulled pork sauce in a cast iron after reducing](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/07/Slow-Cooker-Smoky-Pulled-Pork-9.jpg) The sauce after reduction ## Comparing BBQ Styles: Texas vs. Carolina When it comes to BBQ styles, there are some key differences between Texas and Carolina BBQ that are worth exploring: - **Texas BBQ:** Known for its smoky flavours and focus on beef, Texas style BBQ often uses a dry rub of spices on the meat before cooking. The sauce in Texas BBQ tends to be thick, tomato-based, and can range from sweet to spicy. - **Carolina BBQ:** Carolina BBQ is typically pork-centric and is characterized by its tangy, vinegar-based sauces. There are regional variations within Carolina BBQ, with Eastern Carolina sauce being vinegar-based with a hint of spice, and Western Carolina sauce (also known as Lexington Dip) incorporating ketchup or tomato for a slightly sweeter flavour. By understanding the differences between Texas and Carolina BBQ, you can experiment with different flavours and techniques to find your favourite pulled pork style. ![Overhead shot of reduced Texas pulled pork sauce added to the shredded pork](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/07/Slow-Cooker-Smoky-Pulled-Pork-10.jpg) Sauce goes back in to the slow cooker to combine ![Overhead shot of reduced Texas pulled pork sauce added to the shredded pork](https://storage.ghost.io/c/c8/de/c8dec2b5-3b9d-4556-a66b-3bf22da70105/content/images/2026/07/Slow-Cooker-Smoky-Pulled-Pork-11.jpg) Combining the sauce ## Frequently Asked Questions About Slow Cooker Texas Pulled Pork **Can you cook pulled pork in a slow cooker with frozen pork?** It's not recommended to cook frozen pork in a slow cooker, as it may not reach a safe internal temperature quickly enough, posing a risk of food-borne illness. It's best to thaw the pork in the refrigerator before cooking. **Do you put liquid in a slow cooker for pulled pork?** The short answer is no, the pulled pork will create its own juices as it cooks. However, I like to add liquid to for extra flavour. I also like to reduce down the liquid at the end, which mixes with the fat and juices from the pork resulting in a beautiful, thick and smooth sauce to coat the pulled pork. **What’s the best liquid to cook pulled pork in?** You have a few options here. Previously I’ve used a combination of blended tinned tomatoes and chicken stock, just chicken stock, or chicken stock with apple juice. I’ve found the best liquid to cook pulled pork in is chicken stock with a little apple cider vinegar and balsamic vinegar. This will add all of the flavour of chicken stock and a delicious sweet and slightly acidic flavour of the vinegar to the pork. **How long can you keep pulled pork warm in a slow cooker?** You can keep pulled pork warm in a slow cooker for up to 2 hours on the "warm" setting. Make sure to monitor the temperature, as it should remain above 140°F (60°C) to ensure food safety. **How long can pulled pork sit out without spoiling?** Pulled pork should not sit out at room temperature for more than 2 hours to avoid spoilage and the growth of harmful bacteria. To preserve pulled pork longer, refrigerate it promptly. **How do you cook frozen pork roast in a slow cooker?** As mentioned earlier, it's not recommended to cook frozen pork in a slow cooker. Always thaw the pork before cooking to ensure food safety. **Can you slow cook pulled pork?** Yes, slow cooking is an excellent method for cooking pulled pork, as it allows the meat to become tender and flavourful. **How long to slow cook pulled pork?** On low heat, cook for 8-10 hours; on high heat, cook for 5-6 hours. The pork should be fork-tender and easily shredded. **Can you overcook pulled pork in a slow cooker?** Yes, overcooking can lead to dry, tough meat. To avoid overcooking, monitor the cooking time and check for tenderness. **What’s the secret to tender pulled pork?** The secret to tender pulled pork is to cook it slowly so that the meat is cooked through and moist. One way to do this is to use a slow cooker, which uses low temperatures. It can be done in 4-6 hours on high (still a relatively low temperature), but I’d suggest going for 8-10 hours on low. **How do we get it smoky without a back yard smoker set up?** We’ll be using some smoky spices such as smoked paprika and chipotle in the pulled pork rub. Plus we’ll also be cooking off the vegetables and pork on the stove first, giving them some colour and flavour. This part is really important. It’s the one thing that a lot of time saving recipes miss out; they put the whole lot in a slow cooker uncooked. The slow cooker is wonderful, but it’s not a magic box It’s best to think of it like a regular pot in an oven at a low temperature. Spending that little extra time cooking off the ingredients first will pay back in flavour in the final product. We’ll simply place the browned veggies and meat in the slow cooker, set it on low and let it do its thing. **Cooking this pulled pork in the oven, rather than a slow cooker** If you don’t have a slow cooker, you can cook this recipe in a pot with a lid in the oven. I’d suggest 140°C (280°F) for 4 hours. Whatever meat you're cooking, the best way to make sure it's properly cooked is to test the internal temperature. For pork, the internal temperature should be 63°C (145°F) ## Tips for Improving Slow Cooker Pulled Pork Flavour To elevate the taste of your slow cooker Texas pulled pork, consider these tips: - Use high-quality ingredients, including a premium BBQ sauce (home made during the cook if you follow my recipe) and fresh herbs and spices. - Marinate or apply a dry rub to the pork shoulder, as discussed earlier, to enhance flavour. - Experiment with adding different spices. I like chipotle, but perhaps you like a different chilli powder. Perhaps you'd like to try adding cinnamon, cumin or coriander too. - Add a splash of your favourite beer or bourbon to the sauce for an extra depth of flavour. I save this for special occasions only, such as having people over, since I want my day to day food to be as healthy as possible. - For a smokier taste, try adding a few drops of liquid smoke to the sauce mixture. I don’t feel good about using Liquid Smoke regularly for health reasons. As usual with these subjects, there’s a lot of debate about whether it’s actually bad for you or not. The truth is there are some carcinogens in Liquid Smoke because it’s essentially smoke suspended in water. But you’ll find those in all smoked foods too; even foods like smoked salmon. If you want to use a few drops every now and then, it’s probably OK. But for me, it’s easy to leave out day to day because this recipe tastes incredible without it. So again I'll do this on a special occasion. ## Storing and Reheating Leftover Pulled Pork Proper storage and reheating are essential for preserving the quality of your leftover pulled pork. Follow these guidelines for storing and reheating: - Allow the pulled pork to cool before transferring it to an airtight (ideally glass) container. You never want to be putting hot or very warm food in a fridge as it will raise the temperature of the whole fridge and affect everything in there. - Store the leftover pulled pork in the refrigerator for up to 3-4 days. - To reheat, place the desired amount of pulled pork in a saucepan and heat gently over low-medium heat, adding a small amount of water or extra chicken broth/beef broth if necessary to keep it moist. - If you have a large amount of leftover pulled pork, consider freezing it in portion-sized containers for up to 3 months. Thaw the frozen pulled pork in the refrigerator before reheating. By following these storage and reheating guidelines, you can enjoy your delicious slow cooker Texas pulled pork for multiple meals. This is a real godsend for busy people and families. Having this on hand in the freezer gives you options for a nourishing meal with little planning. Slow cooker Texas pulled pork is a delicious, tender, and flavourful dish that's just as suitable for a week night meal for two as it is for gatherings, picnics, or big family dinners. The slow cooker method allows the pork to become incredibly tender while absorbing the rich flavours of the sauce. With customizable options, you can create your ideal pulled pork dish that suits your taste buds. By following these tips and paying attention to cooking time, you'll achieve a delicious, tender slow cooker Texas pulled pork that's sure to impress your family and friends. Enjoy your culinary journey and remember to have fun in the process! Did you enjoy this recipe? Did you make any adjustments or have tips for other people making this recipe? Please feel free to leave those in the comments. And if there’s something you’d like to see me cover in the future, let me know that too! ## The Takeaway This is a forgiving, hands-off recipe: once the pork is rubbed, browned and settled into the slow cooker, the long, gentle cook does all the work for you. The chipotle rub brings smoky heat, while the prunes and vinegars balance it with a mellow sweetness and tang in the finished sauce. Pile it into brioche buns, load it over rice, baked potatoes or nachos, or serve it alongside slaw and pickles. 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_This post is for subscribers on the Premium tier only._ ### Grilled Courgette & Pepper with Burrata & Chimichurri URL: https://eatlikeanadult.com/grilled-courgette-pepper-with-burrata-chimichurri/ Last updated: 2026-07-24T18:24:20.000Z _This post is for subscribers on the Premium tier only._ ### Air Fryer Crispy Chicken Tenders with Sriracha Mayo URL: https://eatlikeanadult.com/air-fryer-crispy-chicken-tenders-with-sriracha-mayo/ Last updated: 2026-07-24T18:24:20.000Z _This post is for subscribers on the Premium tier only._ ### Beef & Liver Meatballs URL: https://eatlikeanadult.com/beef-liver-meatballs/ Last updated: 2026-07-24T18:24:20.000Z _This post is for subscribers on the Premium tier only._ ### Sweet Potato Hash Browns with Poached Egg, Smashed Avocado & Salsa URL: https://eatlikeanadult.com/sweet-potato-hash-browns-recipe/ Last updated: 2026-07-24T18:24:21.000Z _This post is for subscribers on the Premium tier only._ ### Slow Cooked Chicken, Broccoli & Blackened Corn Burritos URL: https://eatlikeanadult.com/slow-cooked-chicken-broccoli-blackened-corn-burritos/ Last updated: 2026-07-24T18:24:24.000Z _This post is for subscribers on the Premium tier only._ ### Air Fryer Balsamic Potato Wedges URL: https://eatlikeanadult.com/air-fryer-balsamic-potato-wedges/ Last updated: 2026-07-24T18:24:25.000Z _This post is for subscribers on the Premium tier only._ ### Steak Egg Wraps with Blackened Corn Salsa URL: https://eatlikeanadult.com/steak-egg-wraps-with-blackened-corn-salsa/ Last updated: 2026-07-24T18:24:25.000Z _This post is for subscribers on the Premium tier only._ ### Hash Browns with Salmon, Avocado & Lemon Dill Crème Fraîche URL: https://eatlikeanadult.com/hash-browns-salmon-avocado-lemon-dill-creme-fraiche/ Last updated: 2026-07-24T18:24:25.000Z _This post is for subscribers on the Premium tier only._ ### Kimchi Fried Rice: A Flavour-Packed Recipe for Healthy Home Cooks URL: https://eatlikeanadult.com/kimchi-fried-rice/ Last updated: 2026-07-24T18:24:26.000Z _This post is for subscribers on the Premium tier only._ ### Cauliflower Tortillas URL: https://eatlikeanadult.com/cauliflower-tortillas/ Last updated: 2026-07-24T18:24:26.000Z _This post is for subscribers on the Premium tier only._ ### Tomato Sauce with Bone Broth URL: https://eatlikeanadult.com/tomato-sauce-bone-broth/ Last updated: 2026-07-24T18:24:26.000Z _This post is for subscribers on the Premium tier only._ ### Protein Rice: A Flavourful, High-Protein Twist on a Classic URL: https://eatlikeanadult.com/protein-rice/ Last updated: 2026-07-24T18:24:26.000Z _This post is for subscribers on the Premium tier only._ ### Chicken Thigh, New Potatoes & Broccoli One Pot Meal URL: https://eatlikeanadult.com/chicken-thighs-potatoes-slow-cooker-one-pot/ Last updated: 2026-07-24T18:24:27.000Z _This post is for subscribers on the Premium tier only._ ### How to Make Gluten-Free Egg Wraps URL: https://eatlikeanadult.com/how-to-make-gluten-free-egg-wraps/ Last updated: 2026-07-24T18:24:27.000Z _This post is for subscribers on the Premium tier only._ ### How to Caramelise Onions (No Sugar) URL: https://eatlikeanadult.com/how-to-caramelise-onions-no-sugar/ Last updated: 2026-07-24T18:24:27.000Z _This post is for subscribers on the Premium tier only._ ### Egg Wraps with Pulled Lemon Pepper Chicken Breast, Pesto & Rocket URL: https://eatlikeanadult.com/egg-wraps-pulled-lemon-pepper-chicken-breast-pesto-rocket/ Last updated: 2026-07-24T18:24:27.000Z _This post is for subscribers on the Premium tier only._ ### Chipotle Chicken Thigh Tacos URL: https://eatlikeanadult.com/chipotle-chicken-thigh-tacos/ Last updated: 2026-07-24T18:24:28.000Z _This post is for subscribers on the Premium tier only._ ### Malaysian Chicken Thigh Curry URL: https://eatlikeanadult.com/malaysian-chicken-thigh-curry/ Last updated: 2026-07-24T18:24:28.000Z _This post is for subscribers on the Premium tier only._ ### Slow Cooked Chipotle Chicken Lunch Box URL: https://eatlikeanadult.com/slow-cooked-chipotle-chicken-lunch-box/ Last updated: 2026-07-24T18:24:28.000Z _This post is for subscribers on the Premium tier only._ ### Slow Cooked Chipotle Chicken Egg Wraps URL: https://eatlikeanadult.com/slow-cooked-chipotle-chicken-egg-wraps/ Last updated: 2026-07-24T18:24:29.000Z _This post is for subscribers on the Premium tier only._ ### Fake Pho URL: https://eatlikeanadult.com/fake-pho/ Last updated: 2026-07-24T18:24:29.000Z _This post is for subscribers on the Premium tier only._ ### Chicken & Red Cabbage Sauerkraut Tacos URL: https://eatlikeanadult.com/chicken-red-cabbage-sauerkraut-tacos/ Last updated: 2026-07-24T18:24:29.000Z _This post is for subscribers on the Premium tier only._ ### Chipotle Mayo Sardines on Rye URL: https://eatlikeanadult.com/chipotle-mayo-sardines-on-rye/ Last updated: 2026-07-24T18:24:30.000Z _This post is for subscribers on the Premium tier only._ ### Sweet Potato Cookies URL: https://eatlikeanadult.com/sweet-potato-cookies/ Last updated: 2026-07-24T18:24:30.000Z _This post is for subscribers on the Premium tier only._ ### Broccoli Rabe Salad with Charred Greens & Sunflower Tahini URL: https://eatlikeanadult.com/broccoli-rabe-recipe/ Last updated: 2026-07-24T18:24:30.000Z _This post is for subscribers on the Premium tier only._ ### Balsamic Onion & Feta Frittata (Oven Baked) URL: https://eatlikeanadult.com/balsamic-onion-feta-frittata/ Last updated: 2026-07-24T18:24:31.000Z _This post is for subscribers on the Premium tier only._ ### Breakfast Egg Wraps with Beet & Goat Cheese URL: https://eatlikeanadult.com/breakfast-egg-wraps-beet-goat-cheese/ Last updated: 2026-07-24T18:24:31.000Z _This post is for subscribers on the Premium tier only._ ### Baked Butternut Squash Cubes, Kale & Crispy Chickpea Salad URL: https://eatlikeanadult.com/baked-butternut-squash-cubes/ Last updated: 2026-07-24T18:26:06.000Z ![Baked butternut squash cubes with steamed kale, crispy chickpeas and tahini sauce on a black plate](https://eatlikeanadult.com/wp-content/uploads/2019/04/baked-butternut-squash-cubes-1.jpg) If you're wondering what to do with roasted or baked butternut squash, this recipe is really going to give you a tasty answer to that question. Rather than using a roasted whole butternut squash, we're going to cut it into cubes, bake it, then serve with some beautiful bright green steamed kale, crispy chickpeas and bring it all together with a tahini, miso and orange sauce. Very simple, very tasty and perfect for a hearty and healthy dinner for the whole family. If you have someone in the family that wants to add some chicken to this, then I'd suggest some very simply baked lemon and pepper chicken breast. If you're a fan of cinnamon, I can recommend a sprinkle of that on the butternut squash before you bake it. That will also go well with the orange juice in the sauce. Some people like to bake their butternut squash in brown sugar, but I find it plenty sweet enough without. If I'm going to indulge in sugar, I prefer to keep it to dessert :) ![Close up of baked butternut squash cubes with steamed kale, crispy chickpeas and tahini sauce on a black plate](https://eatlikeanadult.com/wp-content/uploads/2019/05/baked-butternut-squash-cubes-2.jpg) ### Health Benefits of Butternut Squash Butternut Squash itself is a great source of fibre, as well as vitamins A, C, E and B. It's a great source of minerals calcium, magnesium and zinc too. **Related:** [**Butternut Squash Nutrition**](https://draxe.com/butternut-squash-nutrition/?ref=eatlikeanadult.com)