It is Monday and I am excited to be with you on News9!! I feel like since this is the beginning of the week why not show you how being a part of my Sassy Recipe Club really makes sense. You see if you are a member every Friday you get: 7 easy recipes, a detailed grocery list and even coupons! Best part is that I give you tips and ideas to make your week even more manageable! So, do you have a plan? Wouldn’t you love to have one if it cost just $1 per week and that if you use your coupons it is free?? Look no further!! Sassy Recipe Club to the Rescue!
Today I am going to show you one of my families favorite meals! It starts out with Pulled Pork cooked in your slow cooker to make my awesome Memphis Pork Sandwiches! I am even going to give you my slaw recipe (I have been told it taste a lot like a certain chicken chain’s coleslaw)!! I like my sandwich with slaw however others in this house like it on the side…Either way it is yummy! best part about this Pulled pork is that we are going to make enough to use later in the week when we make Barbacoa Enchiladas. 2 Meals all from one meat! Best thing is that it is done in no time!
Day 1:
Slow Cooker Pulled Pork
Ingredients
- 3-4 lbs. pork roast
- 1 can beer or chicken broth
- 1 cup barbecue sauce (your families favorite)
- 3 tablespoon dried minced oven
- 2 tablespoon seasoning salt
Instructions
- Rub pork roast with seasoning salt and minced onion. Place roast in your slow cooker. Pour in beer and barbecue sauce. Cook on High for 4 hours or Low for 8 hours. Once done shred meat with a fork. Toss with juices.
Number of servings (yield): 8
Caryn’s Secret Slaw
Ingredients
- 1 package of pre-packaged slaw mix
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 1/2 tablespoons lemon juice
- 1 1/2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Combine with slaw mix and toss well. Pour dressing over the slaw and toss making sure to coat slaw evenly.
- Combine all of the dressing ingredients in a large bowl, whisk well..
- Cover and refrigerate for at least 4 hours before serving, however making a day ahead is even better!
Number of servings (yield): 6
Day 2:
Barbacoa Enchilidas
Ingredients
- 3 cups of leftover pulled pork
- 2 cups Mexi blend cheese, shredded
- 12-14 corn tortillas
- 3 tablespoon olive oil
- 1 can enchilada sauce
- 1 can chili, no beans
Instructions
- Preheat oven to 350 degrees. Brush tortillas with oil and place on a large baking sheet and warm tortillas for 7-8 minutes. Remove from oven. In a 9×13 pan pour 1/2 the can of the enchilada sauce. Place 1/4 cup of pulled pork and shredded cheese in corn tortillas. Roll and place seam side down in pan side by side. Filling completely. In a small bowl combine chili and remaining enchilada sauce. Pour over enchiladas and top with 1 additional cup of cheese. Bake at 350 degrees for 20-30 minutes or until bubbly! Serve immediately.
Quick notes
You can make this ahead and freeze for later cooking!
I’m such a fan of slow cookers – and pork! I just left an amazing job at the Oklahoma Pork Council, so I love when lovely ladies like yourself talk about pork! 🙂