Tuesday, October 18, 2011

Pulled Pork Sandwiches

I found this little gem of a recipe on Pinterest and gave it a try.  I left it cooking in the crockpot with instructions for my husband to shred it and serve it on buns to the kids for dinner.  I actually forgot to check the label on Sweet Baby Ray's sauce and had a huge moment of panic once I got to work, but after checking online, I found that it was indeed gluten free.  I happened to have a can of coke zero so I had to substitute that and then I actually used Mortons Season-All Salt instead of the Lawry's.  Must put Lawry's on my shopping list. 

2 1/2 lbs pork butt

1 can Diet Pepsi

1/2 bottle Sweet Baby Ray's Barbecue Sauce

Lawry's Seasoning Salt

Generally coat pork butt with Lawry's seasoning salt, don't be afraid to cover it all! Place in crock pot and pour in soda and barbecue sauce. Cover and cook on low for 4-5 hours. If you have a larger piece of meat, it will probably take longer. After 4 hours or so, take two forks and shred the meat into bite size chunks. Let it sit in the juice to soak up all that flavor. It can stay on warm in crock pot while serving, and can easily be reheated the next day. Serve on a roll. 

It must've been meant for me to cook this meal on this day, because as I breezed through the grocery store to collect the ingredients, I came across Udi's new hamburger buns.  Brittany was thrilled to try something new.  We are already Udi fan's and she said the bun was great! 

And for the record, the whole family LOVED this meal. We added a bag of Salt and Vinegar chips with some fruit and they are asking to have it again next week. Score for mom because it was so simple and yummy!!!

Sunday, October 16, 2011


1 pound ground beef
1 ounce onion, chopped, about 2 tablespoons
1 stalk celery, chopped
1 clove garlic, minced
1/2 cup tomato sauce
1 teaspoon granular Splenda
1 1/2 teaspoons white vinegar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces cheddar cheese, shredded
3 green peppers, halved lengthwise

Brown the ground beef, onion, celery and garlic; drain the fat. Stir in all of the remaining ingredients except the cheese and green peppers. Simmer 10 minutes. Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain. Place the peppers in a baking dish. Stir half of the cheese into the hamburger mixture; fill the peppers with the meat. Top with the remaining cheese. Bake at 350º 15-20 minutes until hot and bubbly and the peppers are tender.

Makes 6 servings

Can be frozen

Per Serving: 306 Calories; 21g Fat; 23g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

I originally found this recipe on Pinterest but credit goes to Linda's Low Carb Meals