Just because school is out, the kids are playing ball and you are sunburned does not mean you cannot make a great meal. Here is my recipe for just about one of the best pulled pork sandwiches I make first thing in the am and then leave the work to the slow cooker. That is my kind of main course in the summer time!
I also served my Root Beer Pulled Pork Sandwiches to the entire May Fair crowd this spring! It was a huge hit and everyone begged me for my recipe. Little did they know how easy it was to make and so here it is:
Root Beer Pulled Pork Sandwiches
1 (2 pound) pork tenderloin or pork roast
1 (12 ounce) can of root beer
1 bottle liquid smoke
1 (18 ounce) bottle of barbecue sauce
8 hamburger buns
bread and butter pickles
Place pork tenderloin or roast in the bottom of slow cooker. Pour liquid smoke and root beer over the top. Place lid on slow cooker and cook on Low for 8 hours. Once pork is done remove from pan and shred with a fork. Place into bowl and add in 1 cup of barbecue sauce as well as 1/2 cup of the juice from the slow cooker. Serve on a bun with bread and butter pickles.
If you have an abundance of squash this summer. Make the cheesiest yummiest side dish around!
Squash Casserole
4 yellow squash cut in half and sliced into 1/4 inch slices
1 sweet yellow onion, chopped
4 slices bacon, chopped
1/2 cup cheese whiz
8 ounce sour cream
1 sleeve Ritz Crackers, crushed
Preheat oven to 350 degrees. Spray a 9×13 casserole pan with non stick cooking spray and set aside. Saute onions and bacon till it is translucent and bacon is crisp. Drain fat and remove onions and bacon and place into a large bowl. Add in squash and toss together. In a small bowl, mix together the cheese whiz and sour cream. Pour cheese mixure into squash and mix together and place into the casserole pan. Place crushed Ritz crackers on top and bake for 30 minutes until crispy.