Coleslaw

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This is a super easy coleslaw. You can make ahead, the flavor only gets better. I use fat free sour cream and low fat mayo to make it healthier.

Ingredients:
1/4 c cider vinegar
1/4 c mayonnaise
1/4 c sour cream
1 tsp Dijon mustard
1 tsp granulated sugar
1/2 tsp caraway seeds
1/4 tsp black pepper
2 10 oz package of pre-shredded cabbage
2 medium carrots, peeled and grated

Combine everything but carrots and cabbage in a food processor, pulse a few times and the toss with cabbage and carrots.

Slow Cooked Pulled Pork

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I love pulled pork! This recipe is super easy and super tasty.

Ingredients:
1 4 lb pork butt
2 onions quartered
1 quart chicken stock
Spice rub
BBQ Sauce

Rub pork with BBQ rub, wrap and let place in fridge overnight.

Place onions in the bottom of the crockpot. Top with pork butt, add chicken stock. Cook on high for 6-8 hours.

When falling apart tender, pull pork apart with forks, remove crock pot lid and cook in high allowing the juices to cook down into the meat, 1 – 2 hours.

Serves with BBQ sauce.

Dinner Rolls

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These rolls are adapted from a recipe I found in fine cooking. They are perfect for pulled pork, though next time I would make them at least twice as big. These are easy to make, but you need to allow time to let the dough rise, so these are best suited for a weekend meal.

Ingredients:
4 c flour
2 1/4 tsp yeast
1/3 c sugar (I used palm sugar)
1/2 tsp salt
8 TBSP butter, melted
1 c milk
3 egg yolks
1 egg white

Combine dry ingredients in a large mixing bowl. Combine butter and milk, heat to 125. Add egg yolks, milk and butter to flour mixture stirring until well combined. Using a dough hook, mix on medium high (6 – 8) for 8 minutes.

Remove dough from bowl, spray with olive oil, return dough and cover tightly with plastic wrap for at least 1 hour.

Spray a 9×13 pan with olive oil.

Remove dough to and cut into 2 oz portions, form into balls by tucking the sides under. Place in the prepares pan. If using for sandwiches, up the portion size to 4 or 6 oz. Cover pan with Saran wrap and set aside for at least 30 minutes.

Preheat oven to 325. Combine egg white with 1 TBSP water. Brush rolls with mixture. Bake for 15 – 20 minutes until rolls are golden on top.

6 WW PP per roll.