Thursday, November 3, 2011

I'm Back! With BBQ Shredded Pork Sandwiches!

So life got a little nuts in October...

I sort of got in over my head with volunteering and working and STUFF, and then everything suffered since I had trouble saying NO.  Ever get that way?  I'm still doing too much, but I've managed to unload a few things.  Anyway, my point is, TAKE CARE OF YOURSELF, so you can keep taking care of everyone else, and don't be afraid to say NO sometimes. :) 

It's basketball season, so we've got evening practices and games, which means it will be more challenging to eat together, or eat a home-cooked meal most nights.  With some preparation though, it's not impossible.  I'm making some freezer meals to have on hand and share, and I've got TWO crock pots going right now. 

I've got a pork loin roast in one, and a family-sized package of boneless skinless chicken breasts in another.  I'll be using the chicken in some chicken enchiladas and then making the rest into some chicken taco meat or bbq shredded chicken that can be easily thawed and reheated, ready to serve.  For the pork, we're doing BBQ shredded pork for sandwiches. It's barely a recipe, but here's what I did:

BBQ Shredded Pork
1 boneless pork loin roast
1/2 c. cider vinegar
1 tbsp. garlic, minced
1 medium onion, diced
1 bottle of your favorite BBQ sauce (divided)

Throw all of the above (just 1/2 of the BBQ sauce to start) in your crock pot, and cook for 8-10 hours, until tender enough to shred with a fork.  Shred meat, and add in the rest of your BBQ sauce until it's as saucy as you like.  

To freeze: Let meat cool completely, and package in freezer bags (might make enough for 2 meals, depending on your family size).  Freeze flat so it's easy to store. 

To serve: Thaw completely, and reheat.  Serve on rolls with your favorite condiments - we like freezer pickles (see recipe here), extra BBQ sauce, and some slaw.

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