Another fantastic day! We've both stayed on track like champs! Today on the menu- BBQ Pork and Potato Salad.
For the Pork, I actually started it yesterday. I loaned a friend my crockpot and realized there was no way I'd be able to have it done it time for dinner tonight if I started it after I got home since it has to cook so long.
I started by sprinkling some garlic and onion powder on the meat, covering it with foil then baked it at 450 degrees for an hour. I put some water in the pan to be sure it didn't dry out as well.
After an hour, repelenished the water and lowered the oven temp to 250 degrees, and let it cook for another 4 hours, then refrigerated it overnight.
Today when I got home from work, I put the pork back in the oven at 350 and let it go another two hours. It was perfect! I have tried to make pot roasts in the oven before and they came out tough and dry. This roast was just right. :)
I divided the meat, setting aside enough for Pork Tacos later this week, and shredding the rest with two forks. I coated the shredded meat with BBQ sauce, and put it back in the warm oven while I prepped the potato salad (recipe modified slightly):
Ingredients
- 4 potatoes
- 4 eggs
- 1/2 stalk celery, chopped
- 1/4 cup sweet relish
- 1 clove garlic, minced
- 2 tablespoons prepared mustard
- 1/2 cup mayonnaise
- salt and pepper to taste
Directions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
