So on Tuesdays Josh and I enjoy an hour of family worship together. Before we eat. By the end of our study session, we frequently are ready to eat the furniture.
Thus it behooves us if I can have dinner ready for immediate consumption. Alas, I have grown weary of meatloaf and pasta casserole as they have been my go to meals on Tuesday.
Not anymore! In the same week that I got my Feb. Real Simple magazine featuring crock pot meals, I saw (and purchased) a "slim" crock pot recipe book in line at the grocery store.
I shall tell you. This came from RS. Pulled pork open face sammies!
It's already on! Dice an onion, mix with brown sugar, Dijon mustard, Worcestershire sauce, a little vinegar, some Cajun seasoning and tomato paste. Coat the pork shoulder with "sauce," place the meat on top and let her go. 8 hours on low or 4 on high. 10 minutes prep. That's it. Shred the meat with 2 forks before serving.
RS recommended serving this with a broccoli slaw. Their recipe involved purchased slaw veggies and a mayo based dressing.
I didn't have those things.
I did have broccoli. The florets are for our date night tomorrow, but the stem was up for grabs for tonight's dinner.
I had a carrot. Some green onions. Celery. What could be shredded, I did. The rest I sliced as finely as I could. I mixed in some minced parsley to freshen it up and then started to work on the dressing.
Apple cider vinegar, olive oil, celery seed, a smashed clove of garlic, some Dijon, and sugar. Shake, and voila! vinaigrette completed. Dress you veggies and you have a nice "garbage" slaw. I call it that because it was made up of the veggies I had on hand.