Pulled Pork Sliders

During this hot weather, any excuse to NOT turn the oven on works for me. My kitchen area receives the FULL evening sun so it can get HOT while I'm cooking. I got a beautiful pork roast the other day. Before I went to bed, I put everything in the crock pot and threw the covered crock pot insert in the fridge. I gave IT Guy instructions on what to do with it in the morning. Did you know that I'm not a morning person? Yeahhh....mornings and me do NOT get along. But IT Guy IS so I knew I could count on him to start dinner at 6:00 am. (If you ask him, he MADE dinner...yeah, whatever.) By the time 5:00 pm rolled around, we had dinner!! Talk about tender...this roast fell apart. In the end, I added some bbq sauce to the sandwiches, but they certainly didn't need it. Yum!!

Pulled Pork Sliders



½ cup apricot preserves
1 tablespoon Apple Cider vinegar
1 red onion – sliced
2 ½ pound boneless pork shoulder roast
2 teaspoons cumin
½ teaspoon salt
½ teaspoon pepper
BBQ sauce ~ optional

In a crock pot, whisk together the apricot preserves and the apple cider vinegar. Add sliced onion and stir to combine.

Season pork with cumin and salt and pepper. Place in crock pot and cook on low 7 – 8 hours or on high 4- 6 hours.

Using two forks, shred meat and stir it back into the cooking liquid. Serve on slider rolls.

 

Here's the stuff....

 

Slice the onion and mix them in the 

crock pot with the apricot preserves.

 

Season your pork roast.

 

Cook it all day. Mine literally fell apart. 

It was so tender and juicy.

 

Place the meat back in the crock pot 

to mix with the liquid. We added bbq 

sauce to ours and that made the sliders 

even MORE yummy!

Greek Pasta Salad

Summer's going to be in full swing in just a few weeks. Time to break out all the picnic food...and that means summer salads!! This Greek Pasta Salad is so yummy and a fun twist on your regular pasta salad. Switch up the black olives that I used for kalamata olives for a more intense flavor. This is a super simple salad to throw together and is a crowd pleaser as well!

Greek Pasta Salad



3 cups pasta ~ cooked
1 small cucumber ~ large dice
1 cup cherry tomatoes ~ halved
1 4-ounce can sliced olives ~ drained (can use kalamata)
1 small red onion ~ sliced
3/4 cup feta cheese ~ crumbled
Creamy Greek Salad Dressing (recipe follows)

Place all ingredients in a large bowl and toss.

Chill before serving.


Creamy Greek Salad Dressing

1 teaspoon dijon mustard
4 tablespoons white wine vinegar
1/2 cup olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried basil

Place mustard, vinegar, oregano, salt, pepper and basil in a small bowl. Stir to combine.

Whisk in olive oil until creamy. Pour over salad.

Here's what you need for the salad.

Chop your veggies....

..then add the cooked pasta and 

the veggies in a big bowl.

The dressing!

Mix it up...

...then pour it over the salad.

Toss!

Eat!