Thursday, August 19, 2010

Shredded BBQ Sliders w/Creamy Cole Slaw

This meal was perfect for this type of day. I had my sauce made, roast in the oven, cole slaw assembled and kitchen cleaned up by 9:00 AM. Awesomeness! Then I waited, and waited, and waited and waited some more for the dang cable guy. Around noon I broke down and called to check if they were planning on stopping by. I may not have much of a life but I still had responsibilities and errands to run that had to be done today. The women on the other end of the phone assured me they would be here sometime from now to this evening. *lol* Great that narrows it down for me. Then Christopher calls me to inform me that I would need to clean up the basement there is a guy coming by tonight to check out our furnace. *omg* Has he seen our basement? It’s been our workshop for cutting, sawing and sanding. It’s a freaking mess down there! After my little mental hissy fit and an ice cream cone I cleaned up the basement. I was very surprised at how quick I did it. And guess what? Still no cable guys, shocking right? They eventually showed up a little bit before 3:00 PM. Alright guys, clock is ticking, I have to make it to the dry cleaners before they close. Let’s hustle! They were done in an hour and I raced to the dry cleaners, Lowes and Staples and made it home before Christopher. With dinner all ready all I had to do was set the table and it was ready. And for a bonus EVERYONE like this meal. Win for mom!
The recipe originally called for chicken but I replaced it with
Recipe found at Picky Palate
Homemade Finger Licking BBQ Sauce
1-1/2 cups ketchup
3 tbsp Dijon Mustard
4 tbsp wostershire sauce
2 tbsp apple cider vinegar
1-1/2 tbsp lemon juice
4 tbsp brown sugar
1 tsp fresh cracked black pepper
1 tsp honey
Pinch of salt
1 small pork roast
Simple Coleslaw
1 (16 oz) bag of coleslaw mix
1/2 cup mayonnaise or miracle whip
2 tbsp sugar
1 tbsp Dijon Mustard
1 tsp honey
Whole wheat dinner rolls
Preheat oven to 350⁰F. Meanwhile, combine all ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Place pork roast in roasting pan and pour BBQ sauce over and roast until done and easy to shred. Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined. Spoon BBQ pork onto bottom rolls. Top with a spoonful of coleslaw then close with top rolls. Enjoy!


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