Before Leif started back at work I would get home and dinner would literally be on the table waiting for me. Now that he is back to work and the stress of the entire job-hunting process is over I am realizing what a luxury it was to never have to worry about making dinner after work. I was able to walk right through the door, give Leif a kiss and head straight to Clio for some snuggle time before we sat down to eat.
With both of us working full time again the only time I walk into the house and dinner is ready is when the crock pot has been working while we've been out. In any given week now we must use it at least two to three times. I've found over the many years that I've been using it that it's a pretty versatile kitchen appliance. One would not think that would be the case with an appliance that only has four settings: low, high, warm, and off, but I can make anything from soups to re-fried beans with it and there are always new recipes to try.
This bad boy here is the love child of two pounds of pork loin, a can of root beer, a bottle of Sweet Baby Ray's barbecue sauce, and seven hours in the crock pot. Add a pickle or some potato salad and call it a day.
slow cooker pulled pork
recipe from here.
2 pounds pork loin (or shoulder)
1 12 oz can root beer
1 18 oz bottle barbecue sauce
Place pork loin in the crock pot, pour over the can of root beer. Cover and cook on low for 6-7 hours. Drain the excess liquid. Shred the pork, add the bootle of barbecue sauce and mix well. Continue to cook on low for another 15-30 minutes. Serve on hamburger bun with coleslaw.
recipe adapted from here.
1 package coleslaw mix (pre-shredded cabbage and carrots)
1/3 cup apple cider vinegar
1/3 cup distilled white vinegar
2 tablespoons sugar
1 teaspoon crushed red pepper
1 teaspoon salt
1/8 teaspoon black pepper
Mix together the apple cider vinegar, white vinegar, sugar, red pepper, salt and black pepper. Toss together with the slaw mix and let stand or thirty minutes. Then re-toss and serve on top of the pulled pork.