Tonight is a "tofer" night, 2 recipes in 1. Since the pulled pork is cooked all day in the crockpot, I figured I could spend more time on the side dishes. And, boy, was it ever worth it! Next time, I will half both these recipes since I could have had the entire United States Army over for dinner. But this heats up great for lunch and was perfect for Chris to take to work the next day.
Pulled Pork
(Recipe from A Whisk and a Prayer)
Ingredients:
3-4 pounds pork loin
Salt and Pepper2 cups water
2 cups BBQ sauce (I use Sweet Baby Ray's)
Directions:
1) Rinse the pork loin and pat dry. Sprinkle with salt and pepper and put in slow cooker. (I cut mine into 3-4 chunks so it would fit) Add water. Cook on low for 8 - 10 hours until very tender.
2) Remove from slow cooker and discard remaining liquid. Using two forks, shred the meat.
**You can actually stop here if you prefer sauceless pork. It's amazingly delicious with or without sauce, I think!
3) Place back in cooker with barbecue sauce. Cook until heated, about 20-30 minutes.
4) Put the pork on your favorite bun or roll and you're all set (kaiser rolls are my favorite).
Next...
Baked Mac and Cheese
(Recipe from Paula Deen)
Ingredients:
4 tablespoons butter, cut into pieces
1/2 cup sour cream 2 cups finely shredded sharp cheddar cheese
3 eggs, beaten
4 cups cooked elbow macaroni, drained
1/2 teaspoon salt
1 cup milk
Directions:
1) Preheat oven to 350 degrees.
2) Cook and drain macaroni and put it in a large mixing bowl.
3) While macaroni is still hot, stir in cheese.
4) In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.
5) Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.
6) Top with additional cheese if desired.
Soundtrack:
Dorothy Moore - "Misty Blue"
Al Green - "Let's Stay Together"
Otis Redding - "These Arms of Mine"
Aretha Franklin - "Save Me"
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