At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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This recipe is a twist from the usual pulled pork. Be sure to trim away extra fat from the roast before cooking.
Spray 4-quart slow cooker with no-stick cooking spray; set aside.
Melt 1 tablespoon butter in 10-inch skillet over medium-high heat until sizzling; add pork pieces. Cook, turning occasionally, until pork is browned on all sides (8 to 10 minutes).
Place browned pork and remaining 3 tablespoons butter into prepared slow cooker. Combine all remaining pork ingredients except green onions in small bowl; pour mixture over pork. Cover; cook on Low heat setting for 8 to 10 hours or High heat setting for 4 to 6 hours, or until pork shreds easily.
Remove pork from slow cooker. Shred pork using 2 forks. Place shredded pork back into slow cooker with sauce. Stir in green onions.
Spread 1 tablespoon barbecue sauce onto each bottom half of roll, if desired. Top with 1/8 pork mixture, 1 cheese slice and top half of roll.
Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3474
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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