Pulled pork, how I love thee. When I’m feeling especially lazy–which is often–I grab some pork shoulder from the grocery store and throw it in the slow cooker for an easy dinner and a few leftover-based lunches. I don’t follow a recipe, but I throw in some sliced onions, rub the pork with cumin, oregano, brown sugar, and salt and pepper, and cook on high for about 5-6 hours or low for 7-8 hours.
Once the meat is tender, I shred the pork with two forks. It should be easy and melty; if it takes some work to shred, leave it in the slow cooker a bit longer. Most of it goes in the fridge undressed, and some gets doused in barbecue sauce (I use Trader Joe’s). It’s such a versatile meat that can transform into tacos, stir fry, pizza, chili, nachos, even soups.
Today’s lunch for my third grader has some barbecue pulled pork in an Easy Lunchboxes container and a whole bunch of sides. We usually like to eat it on a bun as a sandwich, but we didn’t have any bread on hand. Come to think of it, the bun would probably get a little soggy over the course of the day, so it probably worked out for the best. Luckily, his classroom has a microwave, so he can take out the red silicone cup and re-heat if he wants to.
After I took this pic, I decided to swap the corn and the strawberries; even though the silicone cup touches the lid, those corn kernels are slippery little things and can spill out. The lid forms a tight seal for each separate compartment, so it was a much better fit.
- BBQ pulled pork
- string cheese
- baby carrots
- organic Wholly Guacamole single-serve (from Costco)
- Late July organic multigrain chips (also from Costco)