Take it easy. You work hard. I work hard. You need a chance to relax once in a while. I need a chance to relax once in a while. I had a hard week and I bet you did too. When I got off work Thursday night, I just wanted to relax and enjoy time with my family and my favorite football team. And I did. Thanks to the miracle that is my 2 ½ year old finally sleeping through the night, I was up at 5 a.m. on Thursday morning, bright-eyed and bushy-tailed and eager to start the slow cooker for our simple but scrumptious supper. Lucky for you, I took pictures and wrote down recipes. I also used some great shortcuts. This week is all about feeding your family, friends and whoever else shows up for the game without wearing yourself out. Enjoy. Let your kitchen do all the work.
Slow Cooker Pulled Pork Sandwiches
3 lb boneless pork shoulder
2 cups water
2 tbsp kosher or sea salt
½ cup brown sugar
1 tsp liquid smoke
½ medium sweet onion; cut into large chunks
6 large pub rolls or 12 slider buns
Kansas City style BBQ sauce
Pour the water into the bottom of your slow cooker. Score the pork deeply in a crisscross manner, place in the slow cooker. Rub the salt and brown sugar into the pork. Pour the liquid smoke over top. Toss in the onions. Set your slow cooker to low heat and cook for 12-13 hours or until the pork reaches 160 degrees. Serve the pork on toasted buns with your favorite BBQ sauce. We used Guy Fieri’s Kansas City style BBQ sauce from a bottle. I like to make my own sauce but that would have involved work and if you remember, I was not interested in working this weekend.
Super Easy No Mayo Cole Slaw
6 cups finely chopped cabbage, carrots, broccoli, green pepper and whatever other crisp veggies you like (OR you could buy The Healthy 8 veggie mix from Trader Joe’s like I did this week)
1 bottle of your favorite vinaigrette (I used a wasabi dijon)
Mix veggies with dressing and refrigerate for at least an hour before serving.
Chewy Chocolate Chip Pumpkin Cookies
2 packages dry chocolate chip cookie mix
1 can pumpkin puree
Preheat the oven to 375 degrees. Stir the dry mix and pumpkin until well combined. Spoon the cookie dough in rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes. Makes about 4 dozen cookies.
A special thank you to the best little assistant a tailgate hostess could ask for!