Don't think that stocking your freezer with ready to eat meals is difficult or time consuming. I put quite a few sandwich fillings in my freezer yesterday just by freezing leftovers. Hamburger barbeque and pulled pork barbeque were lounging in the refrigerator, so they were pulled out and 1/2 cup portions were put into zippered snack bags that were labeled with the item and the date. Flattened and frozen, they filled up most of a gallon freezer bag and now give us a dozen sandwiches' worth of meat filling. Seedless grapes bought on sale won't go bad in the crisper drawer since they've been bagged in snack bags and put into a gallon freezer bag and frozen to make a refreshing and healthy treat that lasts much, much longer than grapes in the fridge.
Pulled Pork BBQ
2 1/2 lb boneless pork loin/butt/roast
1 medium onion, thinly sliced
1 3/4 cup barbeque sauce
3/4 cup salsa
3 T. chili powder
Remove excess fat from the roast and place the roast into a slow cooker (3 1/2 qt - 6 qt). Arrange onion on top.
Mix together the remaining three ingredients and pour over top of the pork and onions.
Cover and cook on low 8 - 10 hours.
Remove the meat from the slow cooker and place it on a cutting board. Shred the meat by pulling at it with two forks. Put the shredded pork back into the slow cooker with the sauce and stir to combine.
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