Last Friday morning I decided that I wanted pulled pork sandwiches for dinner. So before my husband left for school I ran to the grocery store for a small pork roast. I didn’t get far when I started having car trouble. No funny noises, but a check engine light. I couldn’t accelerate very well and could not get up past 20 mph. So I turned around and had him look at it. Fortunately he has one of these babies to diagnose check engine light problems. (Worth every penny)
Unfortunately the problem was not something he could fix. Fortunately he managed to get it to the closest auto shop. Unfortunately it was not something that they could fix either. It required a part that they didn’t have and couldn’t even order, only the dealership could. Fortunately it was a part that had had a safety recall. Unfortunately, they weren’t able to even look at it before Monday, and as it turns out it wasn’t a part that was recalled in the state we live in, so we still had to pay for it. The upshot is there were to be no unnecessary trips to anywhere last weekend. Fortunately I had enough items in my food storage to throw together something for dinner that my family was happy with. And when I say throw together I mean I literally grabbed a few items from my pantry and dumped them in my crock pot in an experimental fashion. Food storage saved the day again. Enjoy.
BBQ Pork and Rice
Food Storage Ingredients:
2 cans (14.4 oz) cooked pork chunks
1/2 of one 20 oz can crushed pineapple, not drained
1 bottle (18 oz) BBQ sauce
1 Tablespoon dried diced red and green bell peppers
2 Tablespoons minced dried onions
4 cups prepared white rice
1. Dump first 5 ingredients in a 3-4 quart crock pot and stir. 2. Cook on low for 2 to 3 hours. 3. Serve over rice.
I served it with fresh green beans that I rubbed with olive oil, seasoned and roasted. (The yellow stuff is an onion vinaigrette.) If you don’t happen to have canned pork chunks handy, I’m certain that this recipe would work very well (probably even better) with a small pork roast or boneless ribs, but you would have to drastically increase the cooking time and then shred the meat into the sauce after it is cooked.