Heyyyyyyy I’m blogging! :)
I have decided that I’m no longer going to put pressure on myself to have a certain number of posts per week, or any posts at all. It’s liberating! Except that I’ve been eye balls deep in our audit at work for the past three weeks and haven’t had a chance to come up for air. However, I can see the light at the end of the tunnel and have lots to look forward to this weekend with an impending trip to Asheville, North Carolina for two of our best friends’ wedding (squeeeee!) and the audit has almost reached an end. Kind of. Anyway, during this audit, the extent of my cooking has been limited to basically this giant pot of best overs pulled pork. We had some in the freezer from last fall, so Wheat pulled it out and I made it better than before.
I forget how awesome crock pots are sometimes.
I turned leftover pulled pork into the most awesome best over maybe ever.
Bestovers Crock Pot Hawaiian Pulled Pork
- 1 gallon ziplock bag of shredded pulled pork, previous frozen
– 2 large cans of crushed pineapple, including the juice
– a few shakes of Garlic Salt
– a couple shakes of Soy Sauce
Cook on low heat for 8 hours. Serve in taco shells with cilantro slaw, sliced pineapple, sliced avocado, etc.
It’s also DELICIOUS just heated up in a bowl and topped with toppings and eaten with a fork. I actually ended up doing that more often than not.
To make the “cilantro slaw,” I basically just tossed a bag of classic cabbage cole slaw with some store-bought slaw dressing (the fresh kind in the produce section – so sue me) and a hefty addition of dried cilantro.
EASY PEASY. And delicious. I couldn’t get enough of it. Which was good, because we had an awful lot of it.
I’m going to be MIA this weekend, but I swear I’ll be up to cool things, so follow along with my travels on Instagram! If not, I really will most likely share my pictures on here at some point after I get back. Pinky promise (kinda).