Feeding the Masses: My Go to Dinner

Posted by Emily Poynter on

Fellow coaches wives I know you’ve been there before... It’s Wednesday and coach says “hey hun, could we have the players over for dinner?” You say “Sure, when were you thinking?” To which he answers, “Thursday?” As in tomorrow Thursday????

Good thing I usually have something in our freezer to make this happen... this is one of the absolute easiest meals to put together last minute, plus it’s always a crowd pleaser at our house. The key is anytime you see pork loin on sale, stock your freezer! It just so happens Aldi has it on sale right now... so I sure did restock our freezer yesterday. 

This is also one of those meals that you can make last a week for your family. Night one, have it sliced with veggies, then shredded as BBQ sandwiches, then finish it off on nachos or a BBQ style pizza. See former blog post for an easy and delicious pizza recipe

All you need is olive oil, brown sugar, minced garlic, bacon, and a crock pot. 

Put the thawed pork loin in the crock pot. Spread olive oil over top (usually about 2tbsp worth depending on the size of the pork loin). Spread 1-2 tbsp minced garlic and 2-3 tbsp brown sugar over top. Don’t get caught up over using an exact amount...the goal here is a thin layer of each over the pork loin. Top with bacon slices. Usually it takes about 8 slices to cover. Cook on low for 6 hours or high for 4. If it’s still pretty cold throughout, I may start it on high for 2 hours and then finish it out with 3-4 hours on low. For big groups, I shred it and serve with hamburger buns and bbq sauce. 

If we are doing it for a coaches dinner then we just do potluck and everyone brings sides. Otherwise, keep it simple with baked beans, mac n cheese, and/or your favorite store bough coleslaw/potato salad. 

 

I didn’t actually get a picture of it all the way finished... but we did use the leftovers for nachos later in the week. I also borrowed my parents crock pot and did a second one at the same time, because why not kill two birds with one stone?? I sliced it up and put some in the freezer for quick dinners during the season and then am using the rest today and tomorrow do make some bbq pork “hot pockets” for lunches for coach during season. I’ll post the recipe for those soon after I get them all made!


Share this post



← Older Post Newer Post →


Leave a comment

Please note, comments must be approved before they are published.