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Ingredients

• ✓ liquid mesquite smoke flavoring
• pork loin
• salt
• black pepper
• root beer
• ketchup
• brown sugar
• worcestershire sauce
• grill seasoning
• mustard
• browning sauce
• hamburger bun

Instructions

1. 1 Cut pork loin into 8 portions and sprinkle with salt and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add pork and cook until browned, about 3 minutes per side. Pour in 1/2 cup root beer and cancel Saute function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 While pork is cooking, mix remaining root beer, ketchup, liquid smoke, brown sugar, Worcestershire sauce, grill seasoning, mustard, and browning sauce in a large bowl. Set aside.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove cooked pork and shred with 2 forks and add to the sauce. Serve on toasted buns.

By Allrecipes Member

Ingredients

• ✓ liquid mesquite smoke flavoring
• paprika
• black pepper
• brown mustard
• ketchup
• brown sugar
• oat
• black pepper
• garlic powder
• oregano
• parsley
• basil
• ketchup
• soy sauce
• egg
• celery
• green bell pepper
• red onion
• ground beef

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil.
2. 2 In a large bowl, mix the beef, onion, green bell pepper, celery, eggs, soy sauce, and ketchup. Season with basil, parsley, oregano, garlic powder, and 2 teaspoons pepper. Mix in 1/2 cup oats. Gradually mix in remaining oats 1/4 cup at a time until the beef mixture is firm but not stiff. Transfer to the prepared baking pan, and form into a loaf shape.
3. 3 In a small bowl, mix the brown sugar, ketchup, brown mustard, mesquite smoke flavoring, 1/2 teaspoon pepper, and paprika. Drizzle evenly over the meat loaf.
4. 4 Bake meat loaf 1 hour in the preheated oven, or to a minimum temperature of 160 degrees F (72 degrees F).

By Karyn Ulriksen

Ingredients

• ✓ liquid mesquite smoke flavoring
• pork butt
• garlic
• salt
• black pepper
• green cabbage
• sweet onion
• water
• chicken soup base

Instructions

1. 1 Remove bone from pork butt. Combine garlic, liquid smoke, salt, and black pepper in a bowl and rub into pork.
2. 2 Cover the bottom of a slow cooker with green cabbage leaves. Place 1 layer of onion slices on top. Add pork.
3. 3 Combine water and chicken base in a microwave-safe measuring cup and microwave on high until dissolved, about 45 seconds. Pour over pork. Break up remaining onion slices and place on top. Cover with another layer of cabbage leaves. Cover the lid.
4. 4 Cook on Low for 8 hours. Turn pork over and, if needed, remove any excess liquid to leave the top 2 inches uncovered. Cover and continue to cook until fork-tender, about 8 hours more.
5. 5 Transfer pork to a large bowl and shred with 2 forks, adding juices from the slow cooker to moisten. Serve alone or over the cabbage mixture.

By Jade Kreter

Ingredients

• ✓ liquid mesquite smoke flavoring
• chicken wing
• cayenne pepper
• seasoned salt
• hot sauce
• molasses
• onion
• green bell pepper
• garlic
• blue cheese dressing

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Sprinkle the chicken wings on all sides with cayenne pepper and seasoned salt, and spread in a single layer into a large baking dish.
2. 2 Bake the wings in the preheated oven until the skin is browned and crisp, 30 to 40 minutes, turning the wings over halfway through cooking for even browning.
3. 3 While the wings are baking, combine hot sauce, molasses, and liquid smoke flavoring in a saucepan over medium-low heat. Stir in the onion, green pepper, and garlic, and bring the mixture to a boil. Stir in the blue cheese dressing. Reduce heat to a simmer, and cook until the onions are translucent, about 5 minutes. Remove from heat.
4. 4 Transfer the wings from the baking dish to paper towels to drain excess grease. Pour off any excess fat from the dish, and return the wings to the dish. Pour the sauce evenly over the wings, turning them over with a spatula or tongs to coat all sides with sauce.
5. 5 Return to the oven and bake until the sauce has thickened and cooked onto the wings, about 20 minutes. Cool for about 5 minutes before serving.

By tashmaxx

Ingredients

• ✓ liquid mesquite smoke flavoring
• olive oil
• balsamic vinegar
• orange bell pepper
• celery
• carrot
• onion
• garlic
• black-eyed pea
• water
• vegetable bouillon base
• chipotle pepper
• adobo sauce
• cumin
• black pepper

Instructions

1. 1 Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
2. 2 Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

By Amanda