By Dianne Bunis
Snowed in and nowhere to go, it seemed like a good time to whip up a traditional, yet healthy meal. Anyone who hasn't paid a visit to one of Dinosaur Bar-B-Que's locations (www.dinosaurbarbque.com) is missing out! I was delighted to discover Dinosaur's all-natural, no preservative barbecue sauce at our local grocer's.
With the pork butt in the slow cooker, prepare the slaw (so much better than ready-made with its list of unknown ingredients). Keeping with Dinosaur's tradition, serve sandwiches with a side of coleslaw.
3 lbs. all-natural pork butt, boneless and cut in half lengthwise
extra virgin olive oil
1/2 tsp. dried oregano
Coarse salt and freshly ground pepper
2 bottles DINOSAUR BAR-B-QUE Sensuous Slathering Bar-B-Que Sauce
3/4 cup water
6 rolls, split in half
Directions in the slow cooker
Add a drizzle of olive oil to the bottom of a 5-6 quart slow cooker. Place pork, oregano, 3/4 cup of water and 3/4 bottle of DINOSAUR BAR-B-QUE Sensuous Slathering Bar-B-Que Sauce into slow cooker. Season lightly with salt and pepper. Cover and cook on high until meat is very tender and falling apart, about 6 hours.
Remove pork to a cutting board and, using two forks, pull meat apart until shredded. Spoon onto roll, drizzle with extra DINOSAUR BAR-B-QUE® sauce, serve with a side of coleslaw.
Low Fat Creamy Coleslaw
1 16 oz. bag shredded green cabbage
1 large carrot, shredded
2 tsp. cider vinegar
1/2 cup low-fat plain Greek yogurt (or substitute reduced-fat mayonnaise)
1 tsp. Dijon mustard
2 tsp. sugar (or stevia if preferred)
Coarse salt and ground pepper
In a small bowl, whisk yogurt, cider vinegar, mustard and sugar. Place shredded cabbage and carrot into a large bowl. Pour dressing on top and mix to coat. Season with salt and pepper. Refrigerate 30 minutes, toss before serving.