Pulled Pork...so...good!

When Jon and Laura were here us two girls were talking about cooking and the lovely crock pot. I happen to love my crock pot and use it almost once a week. I think that everyone agrees that the crock pot is great, however it seems that few actually put it to use. Anyways, we were talking about good crock pot recipes and since I have quite a few that we love I thought I would try to post a bunch in the next couple of weeks.

The first recipe is for pulled pork. I had actually never even had pulled pork until we moved to Ontario. It seems to be much more popular here, as we saw and tasted it at several food and fairs here. It's super easy to make, delicious and is awesome the next day and the next day (also freezes great).

Pulled Pork

-A tray of pork chops, boneless (we get ours from Costco when it's on sale, about $10)
-1 (14 oz) can beef broth or equal amount of water and beef soup stock

-1/4 cup brewed coffee

-salt & pepper to taste

-BBQ Sauce, we love the Diana's Southwest

Rub salt & pepper on pork, pour broth & coffee over.
Cook 6-8 hours on low in the slow cooker.
About an hour or 2 before you want to eat, pull the meat apart with a couple of forks.

Cover the meat with 3/4 of the BBQ sauce and cook for another hour on low.

**I've found that if you use frozen meat, defrost for a bit in the microwave first and then put in the crock pot without anything added. After a couple of hours drain the liquid and then add the stock and brewed coffee. If you don't drain, it will be a bit too watery, still good though.

Serve on a bun with a little extra BBQ sauce and sauteed onions.

Goes great with fresh veggies and/ or coleslaw. Since we're not huge coleslaw lovers (unless it's from White Spot), we love it with ...

Asian inspired noodle Salad

2 Tbsp toasted sesame seeds

/2 c toasted slivered almonds

1 c cubed chicken (optional)

small head of shredded cabbage

1 pkg of instant noodles (Saporro Ichiban or Mr. Noodle)

1-2 chopped green onion

Toast seeds and almonds about 5 min in a 350 degree oven, set aside.

Put chicken in a large bowl, add crumbled noodles, cabbage, and green onions

Stir together dressing (noodle seasoning packet, 1/3 c olive oil, 1 Tbsp sesame oil, 3 Tbsp vinegar, 1 Tbsp sugar, 1 tsp salt, 1/2 tsp pepper). Mix with noodle/ cabbage mixture.

Store in a covered bowl overnight or all day. I made it up first thing in the morning and it was ready by dinner time. Just before serving, add almonds and sesame seeds. Mmm.. even Sarah loves it!