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Monday, July 11, 2011

Pork BBQ & Potato Salad

I knew my afternoon was going to be a hectic one. We have a wonderful couple who comes in and cleans our house every other week (upon my insistence once I started working again...the boy wasn't keen at first and has quickly changed his mind!), and they come in at 3:00. It's a tough time of day - still nap time for the kiddos and not much do to late afternoon that doesn't interfere with dinner. Plus, it eats up my prep/cook time, so I need quick, easy and CLEAN meals to make for dinner (I don't want to mess up the house that quickly!).

I was home all day yesterday and bored by 3ish, so I decided to put together stuff for pork BBQ to crockpot all day, and to use the onions, eggs and potatoes we got from the farm for a potato salad before they go bad. It was the PERFECT day to have dinner ready - not a particularly bad day, but as a friend put it, one of those days where you get so many papercuts that it leads to one big injury. Not only was it nice to have dinner ready to go as soon as I got home from errands tonight, it tasted so flippin delicious!

And the best part: it was a hit amongst the ENTIRE family! Linds ate two full sandwiches and a big scoop of the potato salad, the boy chowed down when got home from work, and kid who really only eats hot dogs, pizza, pb&js and chicken nuggets - well he ate half a sandwich. I was shocked to say the least! The prep for this meal took an hour or two, but I doubled the pork because I had a 6 lb roast and potato salad is always going to take forever. The recipe below is for a 3 or 4 lb roast. The potato salad doesn't have many ingredients either, but is still very tasty - almost like a loaded baked potato! YUM :)

Pork BBQ
1 teaspoon vegetable oil
1 (3 or 4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns

  1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, garlic, and thyme. 
  2. Cover and cook on low (10-12 hours) or high (5-6 hours) until the roast shreds easily with a fork.
  3. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. Serve on hamburger buns. 

Red-Skin Potato Salad
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
scallions, finely chopped
2 cups mayonnaise
handful of cheddar cheese

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, and onion. Stir in mayonnaise. Chill overnight.

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