To ring in the summer season, we made our first homemade pulled pork bbq in the crockpot. Talk about juicy and succulent! Bryan went to Costco and brought home a 15 lb pork shoulder! Obviously, it's just the two of us so we cut it in half, plus 15 lbs will NOT fit in our crockpot. We injected it with apple juice and garlic cloves. We also added salt and pepper and Mrs. Dash's Extra Spicy seasoning. We set it on high for 6 hours. After the 6 hours, we drained the excess, shredded the meat and added a ton of Sweet Baby Ray's barbeque sauce. Set it to warm for another 45 minutes. I made pulled bbq sandwiches with toasted whole grain kaiser rolls.
While the pork was roasting, I made a homemade mac n cheese with whole grain rotini, cheddar, parmesan, and mozzarella cheese.
Recipe is as follows:
1 box of pasta
1/2 stick of butter, cubed
3 cups of shredded cheddar cheese
1/2 cup of sour cream
1 cup of milk
3 eggs, beaten
1 can of cheddar cheese soup
1/2 teaspoon of salt and pepper
1/2 cup of parmesan
1/2 cup of mozzarella
Preheat oven to 350 degrees. Boil pasta according to box directions. Melt 1/2 stick of butter and cheddar cheese in a saucepan to a thick, melted cheese. Add melted cheddar cheese, sour cream, milk, eggs, cheese soup, salt and pepper to the cooked pasta and stir to coat. Place pasta in casserole dish and sprinkle with parmesan and mozzarella and/or bread crumbs. Bake on 350 degrees for 30 minutes.
To conclude our feast, we had corn on the cob and deviled eggs. Now I have plenty of leftovers for lunch all this week! We plan on cooking the other half of the shoulder sometime in July with plenty of friends to join in!