Day 4: Stretching the dollar... re-using ingredients and a crock pot

Day 4: Thursday
Pulled Pork Sandwiches with side salad


Pulled Pork

• 2 LB pork loin or pork roast
• 4-6 cup chicken stock (enough to cover roast)
• salt and pepper

Set roast in crock pot and cover with chicken stock. Cook on low for 8-9 hrs. Meat should become tender and stringy. Drain chicken stock in a glass bowl/container and save for tomorrow's soup (put in refrigerator for time being). In Crock pot, shred pork with 2 forks so that only small stringy pieces remain. Season with salt and pepper and drizzle/drench with BBQ sauce (either store bought or homemade) and heat on low to keep warm until serving. Serve hot on toasted roll or bun with a side salad.