Wednesday, May 5, 2010

Pulled Pork Sandwiches, Corn on the Cob, Green Salad

Here's to me and my pulled pork obsession! I love doing pulled pork two ways in one week. If you already shredded a big roast and kept half in the fridge for this meal, simply place the shredded meat and barbecue sauce in a crock pot on low for an hour or two before dinner.

Easy Pulled Pork Sandwiches
2 lbs pork roast
2 c barbecue sauce
4-6 buns

optional toppings for the adventurous crowd:
4-6 slices Provolone
6 small dill pickles, sliced thin
Dijon mustard

Place pork in a greased crock pot. Cook on high 6 hours or on low all day. Pour off liquid. Shred pork, discarding fat. Place pork back in crock pot. Mix in barbecue sauce, varying the amount depending on your taste. Cook on low for at least a half hour (up to an hour and a half) until sauce is heated through. Toast buns and fill with pulled pork. If desired, top with mustard, pickles, and cheese.

4 ears corn
green salad

Boil a large pot of water. Add corn to boiling water and boil for about 5 minutes.

Prepare green salad.

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