I enjoy making both of these recipes because it is so incredibly easy. These two recipes are also great for left overs. Especially in the kids school lunches the next day. Either pork roast or pork tenderloin works the same. The pork roast is a little less expensive.
BBQ Style
1 pork roast or pork tenderloin
sprinkle of garlic salt
1 18oz bottle of your favorite BBQ sauce. I like KC Masterpiece
4-6 good quality buns
Optional:
1 package of cole slaw
3 tablespoons thousand island dressing
1 tablespoon Italian dressing
salt and pepper to taste
Spray crock~pot with cooking spray. Place roast or tenderloin in pot. Sprinkle garlic salt on meat. Pour 3/4 of BBQ sauce on top of meat. Rub all over. Set crock~pot on low for 6-7 hours. If you are home pour remainder of BBQ sauce half way through. If not home, heat remainder of sauce over stove or microwave and pour in crock~pot. Take two forks and shred meat.
Optional: Cole Slaw
Mix cole slaw, dressings, salt and pepper in bowl.
Place meat on bun and I love the cole slaw on my sandwich. My kids and husband like it on the side. Enjoy!
Burrito Style
1 pork roast or pork tenderloin
4 cups water
4 chicken bouillon cubes
2 cloves garlic, minced
1 tsp Italian seasoning
2 cups cooked white rice
4-6 flour tortillas
1 cup of shredded mozzarella cheese
garnish: guacamole and sour cream
Place meat in crock~pot. Add water, bouillon cubes, garlic and seasoning. Set crock~pot on low for 7 hours. Shred meat. Cook rice according to directions. Place 1 flour tortilla on plate. Add 1/2 cup of cooked rice to tortilla. Add shredded pork with juices from meat to tortilla. Add 1/4 cup of shredded cheese. Wrap tortilla. Cut in half. Garnish with your own style of guacamole and sour cream.
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