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rosemary sriracha chicken thighs, skillet corn
braised short ribs in tomato sauce, polenta
baked chipotle ranch chicken taquitos, black beans
vodka pasta, salad
pork tenderloin cooked in milk, mashed potatoes, green beans
Mongolian beef, white rice, broccoli
crispy chicken salad with avocado ranch

Sunday, March 15, 2009

Pulled Pork Sandwiches & Sweet Potato Fries

A friend emailed me this week looking for my pulled pork recipe, turns out I don't really have one. I just throw the ingredients of barbecue sauce in a crock pot with pork. If I am making it for a crowd, I use a pork shoulder, but when it is just C and I, I use a pork roast.

I have never attempted sweet potato fries before, but they look so tasty! Next time I won't bother breaking out the mandoline, the potatoes were too strong to be sliced easily with it. They turned out great and were super simple.

Pulled Pork
(use double or even triple if using a pork shoulder)

2 lb pork roast
1 cup ketchup
2/3 cup apple cider vinegar
1/2 cup water
1 tbsp worcestershire sauce
1 tbsp soy sauce
1 tbsp brown sugar
2 tsp mustard
several dashes hot sauce
1/2 onion, sliced
2 cloves garlic, smashed

Mix all ingredients in the crock pot, cook on low for 8 to 10 hours. Shred pork 30 minutes before serving. Return shredded pork and sauce to crock pot. Serve on toasted rolls with sliced pickles.

Sweet Potato Fries
serves 4-6

1 - 1 1/2 lb sweet potatoes
1/8 cup olive oil
1 tsp kosher salt
1/2 tsp paprika

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).

Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.

Place the sweet potatoes into a sealable plastic bag. Add oil, salt, and paprika. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.

Cook for 25 minutes, turning halfway. Transfer immediately to a paper towel lined plate and serve warm.
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1 comment:

Danielle said...

I made your recipe last night. It was easy and tasted wonderful! Thanks for posting.

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