On Sunday we whipped up the best no-muss summer supper. Pulled-pork sandwiches and broccoli crunch salad. My mother-in-law, the pork tenderloin queen, pulled out the Croc-Pot at 10 a.m. and submerged two-inch pieces of meat in water, adding a few spices and one bay leaf. The concoction would be ready at 6. No slaving over a hot stove ... awesomeness. Later I started the broccoli salad, recipe can be found at a blog I frequent called, Everybody Loves Sandwiches. It's so easy to make and guess what, NO COOKING.
Tonight, I'm using the leftover shredded pork in some fried rice.
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