Root Beer Roast | Pineapple + Fennel Slaw | Cumin Corn

New kitchen //  Beautiful

Time to spend in new kitchen // Nonexistent

Sadness level // Off the charts

Cheryl recently read somewhere about a “root beer roast.”  I looked at her like she was crazy, but then she started explaining…

“You just throw the pork roast in the crock pot with a bottle of really good root beer.  When it’s finished, you drain the beer, add just enough BBQ sauce to cover the meat, and let it cook a while longer — supposed to be the best roast ever!”

They weren’t lyin’!

Here’s how it all went down…

Root Beer Roast

What you’ll need:

  • 2 lb pork roast
  • 1 bottle specialty root beer (splurge on the good stuff — you won’t regret it!)
  • 1/2 cup BBQ sauce (we love Three Pigs sauce — especially the HOT!)

How to do it:

Throw your pork in your crock.  Cover with the bottle of root beer.  Cook on low for 8 hours.  (If you’re around to douse your pork every once in a while with the liquids, do that!)

After 8 hours, drain your liquids and cover your meat in an adequate amount of sauce.  Let it cook on low for another half hour or so.

Pineapple Fennel Slaw

What you’ll need:

  • Shredded kale
  • Dried pineapple bits
  • Fennel (add as much or as little as you’d like – may omit)
  • 1 tbs veganaisse
  • 1/2 tbs dijon
  • 1 large orange (meat + juice)
  • 1 glug olive oil
  • 2 tbs rice vinegar
  • salt and pepper to taste

How to do it:

In a large bowl, combine your kale, fennel and pineapple bits.

In a medium sized bowl, juice your orange.  Whisk in olive oil, vinegar, veganaisse, dijon, as much pepper as your heart desires, and a bit of salt.

Reserve your orange meat to toss with your greens.

Mix all ingredients.  Chill.  (stir regularly to be sure your greens soak up a lot of that sweet sauce!)

Cumin Corn
(doesn’t get much easier than this!)

What you’ll need:

  • 1 bag frozen corn
  • 1 glug olive oil
  • dash of cumin
  • dash of cayenne (if you like the heat)
  • salt and pepper to taste

How to do it:

In a medium sized saute pan, heat olive oil, cumin, cayenne, a dash of salt, and a couple dashes of pepper to medium heat.  Add your corn.  Cook to desired crispness (I like bits of “burn” on mine).

Final product:  the most mouth watering meat I’ve ever home-cooked, and two perfectly complimentary sides.  Needless to say, this could easily satisfy any BBQ craving without [most of] the guilt.

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