Pork Roast Double Take

 I’m all about economical food without sacrificing nutrition.

As such, on the menu for this week was a pork roast.

I got the Boston Butt cut, and cooked it in the Crock-Pot for 6 hours on high. To season it, I dry-rubbed it with salt, pepper, garlic powder, onion powder, and chili powder, and to the pot I added about a cup of original V8 (I have to specify, because I often mistake spicy for original in the fridge… Thank goodness for the different cap colors) and about 1/4 cup of BBQ sauce. Finding a gluten free, corn free BBQ is tough, and expensive, but I happened to have some Rufus Teague sweet honey BBQ in the fridge.

I served that up with our homemade kraut and some oven roasted ‘taters and while perhaps not traditional BBQ, it was pretty durned tasty.

Tonight is take two for the pork butt. I decided on pork fried rice.

I tossed some celery and garlic in the pan, heated the pork through with some gluten free aminos, then added in some toasted cashews, 3 scrambled eggs, and 1 and 1/2c of fried rice. It may not look like much, but it got yummy sounds from both kids and my Mister, who added red pepper and cayenne to his. So, I call that a win.

I do enjoy the meats that make for “double takes” and this duo was pretty tasty each time.

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