Busy Family – Easy Dinner
I don’t know about you, but I always start the year with big aspirations to serve my family healthy and diverse meals every night. I imagine us all sitting around the table discussing our days, trading compliments, siblings joking together, while my husband and I trade knowing looks and gaze lovingly at our angelic babies. My kids will beg for brussel sprouts and salmon! Their table manners will be impeccable! And then January 3rd happens and my dreams come to a screeching reality. With three school age kids, we are BUSY. My kids spend equal time laughing maniacally at inappropriate jokes, while snarking at each other. My husband and I peer at each other across the table to avoid losing our ever loving minds. We still manage to sit down at the dinner table most nights, but my family would be perfectly happy if I never strayed from the taco, spaghetti, and baked chicken rotation. Maybe, breakfast for dinner thrown in if we’re feeling crazy.
Trying Something New
While the classics are great, I try to throw something new in every so often. I also like to keep a few crockpot winners in my pocket for days that are crazier than normal. Barbecue pork sandwiches is one of my family’s absolute favorites, and it’s ridiculously easy. Plus, it is crazy cheap, especially if you can get a roast on sale. When I notice a good price I’ll buy one for the week and another to stash in my freezer. I typically buy one that’s between three and four pounds. In the morning, I toss it in the crockpot (thawed if I thought of it, still frozen if we’re being honest). I sprinkle it with cumin, salt, pepper, minced garlic (or garlic powder), and a dash of chili powder. I don’t add liquid because I’m a rebel. Also because I find that adding liquid will make the pork too juicy. I set my slow cooker on low for 8-10 hours (or high for 6-8 hours).
Once the pork is done, transfer it to a large mixing bowl and shred it with a fork. Add two-ish bottles of barbecue sauce and stir well. Then scoop a heaping serving onto sandwich rolls and top with provolone cheese. If you’ve got a little extra time, you can put the bottom half of the sandwiches under the broiler for a minute or so to melt the cheese (awesome, but not mandatory). If you’re not a sandwich person, the pork also makes an awesome salad with a bed of romaine, corn, and tomatoes. I like to serve with tater tots and a veggie (carrots are a big hit around here). This makes a TON of food, enough for two dinners for my family of five, so it’s great for a crowd, taking dinner to a friend with a new baby, or if you want to ensure a delicious leftovers night. I’ve never had to freeze the left overs, but I imagine it would be great. If I’m taking it to a friend, I like to throw in an extra bottle of barbecue sauce and a yummy dessert.
- 3-4 lb pork roast (butt or shoulder are great)
- Spices to taste (1ish tablespoons each): cumin, salt, pepper, chili powder, garlic
- 2 bottles of barbecue sauce
- Sandwich rolls
- Sliced provolone cheese
Sprinkle the pork roast with the spices, and cook in the slow cooker for 8-10 hours on low (6-8 hours on high)
Shred pork and add barbecue sauce to taste
Scoop onto sandwich rolls and top with provolone cheese (melt under broiler if desired) or use as a salad topping
Serve with tots and veggies