Sweet and Tangy Coleslaw

You can’t have a barbeque without coleslaw. The crunchiness of the cabbage and carrots balances melt-in-your-mouth ribs. The coolness of the mayo quells any fire from the kick of a good BBQ rub. But the tang in this coleslaw will definitely keep you coming back for more. And honestly, coleslaw can be made healthy! Just swap your regular mayo for light mayo (because you have to have mayo in coleslaw, in my opinion) and use Splenda instead of sugar. So with  Memorial Day just around the corner, I thought why not get a head start on this simple dish.

Nothing beats the heat quite like a heap of this delicious dish.

What you’ll need:
1 small head of cabbage
3 medium carrots
1 cup light mayo
1/3 cup sugar or Splenda
1/4 cup cider vinegar
2 tablespoons mustard – yellow or Dijon

What you’ll need to do:

If you have a food processor that can shred the cabbage and carrots, more power to you. I don’t, so I had to do that by hand. If you’re like me, just cut your cabbage in half and then angle your knife towards the bottom to get out the core (see how I did this with lettuce in my salad recipe). Slice your cabbage as thinly as you can so you get long, thin strips. Have a large salad bowl sitting next to you so you can toss in the cabbage as you slice.

Peel your carrots, and then slice as thinly as you can get them. Because carrots are round and quite a pain to chop without them rolling around, cut them in half vertically (top to bottom) so you put them on their flat side for more stability. Or, you can grate your carrots lengthwise on a cheese grater if you have one.

Add your light mayo, Splenda, cider vinegar, and mustard. I just mixed this with my hands so I could thoroughly coat all the strips of cabbage and carrots with these ingredients (I purposefully didn’t make the sauce in another bowl so I could save a dish, but you can if you’d like).

And your dish is done! Easy, healthy, inexpensive – it’s a great dish to volunteer to make for a potluck BBQ.

I topped my slow cooker pulled pork sandwiches with this coleslaw. So. Delicious.

Have a fun and safe Memorial Day, everyone. And to all the troops, I cannot begin to express my gratitude for your service. Thank you.

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2 Ingredient, 3 Step, Slow Cooker Pulled Pork

There’s nothing better than coming home from work and smelling a delicious, home-cooked meal waiting for you. And with my pulled pork recipe, having that delicious, home-cooked meal waiting for you has never been simpler. It has 2 ingredients and only takes about 5 minutes of actual prep time. Not to mention, it’s super delicious – but, seriously, when is pulled pork not? So whenever Clinton requests this recipe (and trust me, he requests it a lot), I am always happy to oblige.

So delicious. So easy. You really can't go wrong with this dish.

What you’ll need:

2.25-2.5 pound pork tenderloin
1 20 ounce bottle of your favorite BBQ sauce

What you’ll need to do:

Step 1: Put your pulled pork in your slow cooker and smother with the entire bottle of BBQ sauce.

There's my pulled pork, chillin' in my favorite BBQ sauce.

Step 2: Cook on low for about 10 hours (anywhere between 9-11 hours is fine; mine differs depending on when I get off work).

As soon as I open the door to my apartment when I get home from work, I am overwhelmed with how amazing this smells. I can barely get off my shoes and jacket before I'm sampling this yummy goodness.

Step 3: Once cooked, use two forks to pull the pork apart and shred. Make sure that you do this in the BBQ sauce – the first time I made this recipe I made the mistake of removing the pork and shredding it outside of the BBQ sauce, and you definitely don’t want to do that. All that pulled pork and BBQ sauce needs to be combined for optimal yumminess.

The pork tears really easily, just make sure that you're mixing it in with the BBQ sauce as you do it.

And enjoy! Seriously, it’s as simple as that.

I like to serve this as sandwiches (also simple). I love it on sourdough bread, toasted with a little sharp cheddar cheese. Sometimes I’ll throw sliced apples on the sandwich (try it, it’s delicious!). If you use a lower calorie and/or sugar BBQ sauce, this dish can also be quite healthy.

Another big bonus: it makes a lot of leftovers that are great for easy lunches or nights when you don’t want to make dinner. Pulled pork freezes really well, too!