This past weekend was crazy busy. We had our neighbors (7 people) over for dinner on Friday night and I made a quinoa salad, roasted brussel sprouts and a chipotle burrito bar. Then Saturday, we were at a funeral for much of the day and then had a group of friends from Columbus up for dinner and the night. I went with the Southern style dinner of pulled pork, mac + cheese, coleslaw, salad and cornbread.

It was so nice to get together with so many friends all weekend but we went through a lot of food. Between dinner on Friday and Saturday, we had:

16 lbs. of pork (shredded for chipotle and bbq)

3 lbs. of brussel sprouts

5 boxes of cornbread (made with sour cream and creamed corn)

2 boxes of rice krispies

6 heads of romaine + a box of spring mix

3 bags of marshmallows

24 rolls

and tons of beer and wine.

The recipe of the weekend turned out to be the pulled pork. It was tender, full of flavor and SO easy! The Crock-pot is a great kitchen tool that doesn’t get used enough. Especially when you are not a huge fan of cooking meat. It’s hard to mess up.

Easy Pulled Pork Recipe

• 10 lbs. shoulder roast **See Note Below**
• 1 light beer
• 2 bottles of your favorite BBQ sauce

• • Note: They say about 1 lb. per person – this is because there is a bone in the roast and so it weighs a little more than a boneless roast. This makes a lot though, so there can be leftovers. Also, the shoulder roast is important for it to taste like “real” pulled pork – that is what the butcher told me and Brady agrees.)

1. Place the pork roast in the crock-pot and cover with the bottle of beer.
2. Set crock-pot to low and cook for 10 hours. If the meat does not fall apart, keep cooking it. I added another 2 hours to one piece of the meat.
3. Let it cool by taking it out of the crockpot.
4. Once semi-cooled. Shred it with your hands or two forks.
5. Then place meat back into the crockpot with sauce of your choice.
6. Cook on low for another hour (or more or less depending how long you have) until sauce is mixed well into the meat.
7. Serve on whole grain bun with a spoon of coleslaw.

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