Pulled Pork Sandwiches

When your mother and mother-in-law comment on the same dish, you're probably doing something right. This is a really easy dish to prepare for a crowd.

1 pork roast
1 chicken bouillon cube

Sounds complicated, doesn't it?

Take the pork roast, put it in your slow cooker. Toss in the bouillon cube. Add enough water to cover about one third of the roast. Put on the top and let it cook on low. I usually let it cook for about 8 hours, while I'm at work. ( I should note that I usually start from a frozen state.)

IMPORTANT: Check with a meat thermometer to be sure the roast is thoroughly cooked.

Take chunks of the roast and shred it with two forks, discarding any fat, bones or anything else that doesn't look like you want to eat it. Return the shredded pork back to the liquid.

Serve the pork with a slotted spoon. I like it on buns with my favorite barbecue sauce.

Stuffed Zucchini

Until yesterday, I had never made stuffed zucchini. But I thought this was quite good. I have to give credit to Life's Little Zucchini Cookbook for the inspiration.

2 medium to large zucchinis
2 boxes of your favorite stuffing mix (I like chicken flavor)
1 lb of ground turkey or beef (I suppose pork might be good too.)

Brown the ground meat and drain. Preheat your oven to 350 degrees. Prepare your favorite stuffing mix according to package directions. Slice the zucchinis lengthwise and scoop out the white, fluffy seedy center.

Mix the meat and stuffing together. Pack into the spaces in the zucchini. Heap if you need to. Place the zucchinis on a sheet pan. Cover (tent) with aluminum foil if you prefer moister stuffing. Leave the foil off if you don't.

Bake for 45 minutes.