Monday, March 20, 2017

Southern Pork Barbecue....{and more new recipes}

I mentioned the other day that I was going to lay off the new recipes.  For one, I end up buying spices that I don't normally have on hand, and spices are expensive.  The second reason for giving up new recipes is that sometimes they are terrible, which is money down the drain - something I can't afford at this point in life.  We're getting close to having 4 teenagers in the house - 1 needs packable lunch food, 1 is a bodybuilder, 1 makes Greek yogurt, chia seed, fruit, etc. smoothies every morning, and 1 is growing like a weed (age 12, wears size 13 shoe).

Logically, I should be whipping up tacos, spaghetti, meatloaf, and soups all with a side of rice, potatoes, or bread.  But, I just can't restrain myself.  I love looking up recipes on Pinterest.  I love reading cookbooks and marking all the recipes that sound good with Post-it Notes.  I love trying new recipes.

Last month a friend gave me a cookbook that she somehow had two of.  Jackpot!!

I read through it many times and marked 11 recipes.  The first one I tried was Southern Pork Barbecue.  It is delicious!!!

That's the original recipe above.  Basically you slow cook a pork roast in water, shred the meat, add a delicious BBQ sauce, load up your buns, and top it with cole slaw.  It might sound weird, but cole slaw on burgers and such is pretty common fare in the south.

Here it is all cooked and shredded with the sauce.

Southern Pork Barbecue (with my changes and notes)
3-lb. boneless prok loin roast, trimmed mine was 4.5 pounds with a bone
1 c. water
18-oz. bottle barbecue sauce I used Sweet Baby Ray's original
2 T. Worcestershire sauce
1 to 2 T. hot pepper sauce I used 1T. Taco Bell Fire sauce
1/4 c. brown sugar, packed next time I will omit this completely
1 tsp. salt go light
1 tsp. pepper
16 to 20 mini hamburger buns any buns will work fine

Place roast in a slow cooker; add water.  Cover and cook on high setting for 7 hours.  Shred met; return to slow cooker.  Stir in remaining ingredients; cover and cook on low setting for one hour.  Serve on buns, topped with coleslaw.  Makes 8 to 10 servings, 2 buns each.  Next time I will take out some of the liquid before adding the BBQ sauce ingredients, so it's not so drippy.

1 head cabbage, shredded I used 1 bag coleslaw mix
3 carrots, peeled and shredded
1 c. mayonnaise
1/3 c. sugar I used 1/4 cup
1/4 c. cider vinegar

Mix all together and serve on Pork Barbecue.

Linking up with
Menu Plan Monday - weekly dinner inspiration for the week of March 20/17 - dinner without stress and chaos

I also made Frank's Chicken for supper last night.  I'll share that one later this week.

And if you like Sunbelt Granola bars, then you will like this recipe for Double Crunch Bars.

I also made Philly Cheesesteaks, a recipe I found on Pinterest, which were yummy.

3-Ingredient Hawaiian Chicken, not so great.

Happy Spring.  I hope your week is off to a great start.  I woke up to the awful sound of a child throwing up.  It's not the sound that's so awful, but the thought of it traveling through the entire family.  St. Joseph, pray for us.

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