I Don’t Have Time to Make Dinner Dinner Recipe: Pulled Pork and Slaw

Written Tuesday Night at 6:08 p.m.

Okay folks, its crunch time. I have a paper due tomorrow and Glee is on at 8pm. This whole week is like that (minus the necessary tv viewing). So dinner is getting the short end of the stick. Luckily, I put a little forethought into the week, so our bellies will not suffer! To make up for my in-abilities, here is a picture just for pure cuteness:

On to dinner…Tonight I prepped one of the easiest and tastiest lazy meals I know. Slow cooker pulled pork! Now, in less busy times, I would make my own sauce, you know it is a bad week when I use the bottled stuff. But, you do what you can, and Sweet Baby Ray’s really is some good stuff!

I threw in my very favorite cole slaw recipe so you don’t think I am a total waste of space when I have a lot on my plate! I would have loved to have a pile of this slaw on top of my sandwich, it would have been perfect! But you all know how much I love pickles, so that was definitely the next best thing!

Pulled Pork

Ingredients:

• 2 lb Pork Roast (you can sub chicken breast, turkey or brisket)
• 1 bottle of Sweet Baby Ray’s Original BBQ Sauce
• 1 cup water

Directions:

• Place meat in your slow cooker
• Pour the sauce directly on the meat
• Put the water into the empty sauce bottle and shake the bottle to get remaining sauce.
• Pour water mixture around meat
• Put slow cooker on low for 8 hours or high for 4 hours
• 30 minutes before eating, use a fork or tongs to shred the meat
• Allow shredded meat to cook for 30 more minutes

So Good Cole Slaw

Ingredients:

• 1/2 head cabbage – chopped
• 2 large grated carrots
• 1 medium granny smith apple chopped finely
• 1/2 cup reduced fat mayonnaise
• 1/3 cup white sugar
• 1/4 cup skim milk
• Juice of 1 medium-large lemon
• 3 tablespoons vinegar
• salt and pepper to taste

Directions:

• Mix together cabbage, carrots, and apple
• In a separate bowl combine mayo, sugar, milk, lemon juice, vinegar and salt & pepper.
• Mix together w/ wire whisk.
• Add a little more lemon and vinegar to taste
• Pour 3/4 of dressing over the veggies.
• Toss until all is covered.
• Pour remaining dressing over the top and leave to sit on top of salad.
• Cover and refrigerate overnight
• Mix-up salad and serve!