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When it’s screaming hot outside, the last thing I want to do is slave over a stove. That’s why I set up the slow cooker and let that little miracle worker make dinner for me three times.
Dinner #1: For this mouthwatering pork (pictured above), set a large pork loin (or two) into the slow cooker, slather with whole grain mustard, olive oil, salt, pepper and dried thyme. Cook for four hours, then let it fall apart, right onto your kids’ miniature plates. Save the rest.
Dinner #2: Using a mix of BBQ sauce and plain ketchup (even sweet BBQ sauce is usually “too spicy” for our small kids), heat up the remaining pork in a pan and serve on toasted buns.
Dinner #3: Use the last cup or so of pork to make quesadillas. Add shredded carrots (for a built-in veggie) and shredded cheddar cheese (for built-in glue).
Get the full recipe to my Slow-Cooker Pork here.