A blog post on a Saturday night? Only because my hope is to crawl into bed early tonight so I’m bright-eyed and bushy-tailed for the 5K tomorrow… Woof.
Tonight I was trying to avoid eating out so that I could stick to my goal of eating out only once a week this month. In comes the slow cooker pulled pork recipe. I think I’ve tried a similar recipe, though this one included chicken broth.
I couldn’t find sugar-free BBQ sauce like the recipe mentioned, so I opted for a new mesquite flavored one. Definite win.
To complement the pulled pork (though I was tempted to put it on my sandwich) I made an apple and poppy seed coleslaw. As a confession, I love coleslaw. Like I’ve been known to go to the grocery store just to pick up a container of coleslaw… I was a little nervous to try this tangy variation, but it turned out to be fantastic. I did cheat a bit, though, and got the coleslaw mix instead of getting the cabbage and carrots individually. Seemed a bit easier and more cost-effective.
I also couldn’t resist fresh green beans and that really hit the spot. Another food oddity of mine? Putting lemon pepper on most vegetables. I kid you not, it’s delicious. Plus it was a really great contrast to the coleslaw.
I’m not sure if that’s what you constitute as carb loading (or if that’s even a thing for just a 5K…), but the dinner was perfect for a Saturday night in this evening.