It took me a little while this week. I looked over the ad when it was up and looked for the best meat deal. I completely overlooked the pork. I was going to do a chicken recipe since the legs and thighs are .99¢/lb. Then, I saw the potential deal in the Kingsford Charcoal! I knew then I had to make BBQ Pulled Pork Sandwiches.
Not only are the ingredients super cheap this week, but it is a crock pot meal. Let’s get real, It is too HOT! My son told me yesterday when we went to the park, “Summer isn’t my favorite anymore. I like Fall. It is cooler in Fall.” I would much rather use the Crockpot than heat the entire kitchen.
Some of you may have noticed that my title says NIGHT ONE! Yes, I have another Meal deal for you tomorrow night using the left over Pork! 2 meals with super cheap ingredients, it can’t get much better.
So, without further ado.
PULLED PORK SANDWICHES
- 4-6 lb Pork Picnic Roast
- 1 bottle BBQ Sauce
- 2 Cups Water
- Hamburger Buns
- Place the Picnic Roast in Crock Pot preferably at night.
- Add 2 cups water..
- Let cook on low for 8-12 hours on low, best over night.
- Remove bone and fat when done.
- Discard Liquid.
- Put meat back in Crock pot add BBQ Sauce.
- Cover and cook an additional 1 to 2 hours on High or 4 to 5 hours on low, stirring two or three times.
- Serve on Buns.
Sorry there aren’t a ton of pictures as usual. It was a crazy day!
- At my house my kids love these homemade fries! They are super easy!
- Heat oil to 350 ° in skillet, Fry daddy, electric skillet, whatever. I always use Ole’ Faithful.
- I cut up my potatoes into little triangles. That started when I was teaching my oldest shapes and it stuck. Now if I Fry Taters and they aren’t triangles. We have a problem.
- Drop them in the oil and let them fry until the get golden brown.
- Drain on Paper towels and salt.
- 1 bag coleslaw mix
- Pour Dressing over mix.
- Let sit in fridge for about 20 minutes before serving.
- You can make it ahead of time just refrigerate.
Short Cut Coleslaw Dressing
- 1 ¼ cup Mayo or Miracle Whip
- 1 ½ TBSP Apple Cider Vinegar
- ¼ tsp Celery Salt
- 1 TBSP Sugar