Pulled Pork { Bar-B-Que }

Pulled Pork with Rice, Green Beans, Oat Bread Roll & Sweet Tea

Here's what you need:
4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sticky Fingers Carolina Classic)

*a note about bbq sauce... be sure to read your labels carefully... if you're eating soy free, beware of ingredients such as smoke flavor or natural flavors, worcestershire or vegetable flavors.

1. Slice one onion and place in crock pot.
2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW. Cook times vary greatly from crockpot to crockpot.
     (I ended up cooking mine for like 10 hours.... )



You'll know it's done when the pork easily falls apart when you poke it with a fork.  Before it gets to that point, it will be rubbery... let it cook longer and it will fall apart :)



3. Remove the meat, strain, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.



4. You can return the shredded meat and the onions to the crock pot and stir in the barbecue sauce.
Continue to cook for another 30 minutes on LOW.
(I prefer not to simmer in the sauce... I just add the sauce when served.)

5. Serve by itself or with dairy/soy free hamburger buns and additional barbecue sauce.
I make rolls from this recipe :)
Any leftovers freeze well.



I put the leftovers in freezer bags and stick 'em in the freezer.  It's great to have dairy/soy free BBQ to pull out whenever you need a quick meal. 



Makes great BBQ sandwiches!



Here's the sauce I like :) 






Pulled Pork

4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)

1. Slice one onion and place in crock pot.
2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW. Cook times vary greatly from crockpot to crockpot.
3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 30 minutes on LOW.
5. Serve with dairy/soy free hamburger buns and additional barbecue sauce.
Any leftovers freeze well.

    This recipe was shared by milkin' mama, Leslie, who, in my opinion, deserves a milkin' mama medal, because not only does she eat dairy/soy free for baby while she's nursing, but she also has to eat gluten free herself all the time!  That's a lot of free, and not a whole lot of freedom in the eatin' department.  That's some serious dedication!  An example for us all!  Thanks for sharing your yummy recipes, Leslie!! :) 

Brianna's Homestyle Rich Poppyseed Dressing

I have no idea why I even checked. 
Everything that is creamy has dairy in it. 
Brianna's Homestyle Rich Poppyseed Dressing does NOT! 
Dairy-Free, Soy-Free!

Hallelujah!

I eat this on my salads at home, and carry it to restaurants, and put it on my turkey pitas, and sleep with it tucked under my arm.

I love it and eat it on everything!  It's way to add a little flair to your dairy/soy free life! :)

Bacon Wrapped Shrimp

 

I'm a firm believer that shrimp was meant to be wrapped in bacon.  They just go together.  It's really the best way to eat shrimp and it just so happens that it's Dairy/Soy Free.  BONUS!

The only key to bacon wrapped shrimp is making sure that the bacon you buy is indeed dairy free.
Who would have ever thought that there are MILK derivatives in some BACON!?
Read the labels!  But if you're eating DSF, you already do that :)

We buy frozen JUMBO shrimp (this recipe wasn't meant for popcorn shrimp, ya hear?!)  and thaw them under cold running water. 
Did you get that? COLD running water.
Running frozen shrimp under hot running water = COOKED shrimp... and we gotta save the cooking part for the grill!
(You can totally use fresh shrimp, if you're high falootin' like that :) ) 

Slice the bacon in half and wrap it around a piece of shrimp.

Skewer the bacon wrapped shrimp using two skewers so they don't go all wonky on you when you're trying to get them evenly cooked on the grill. 



Grill 'em up over medium heat until the bacon is fully cooked.
If the bacon is cooked, the shrimp will be too.



This is another one of those recipes that's good to double, because once you get to the end of the skewer, you'll wish there was more! :)



It goes great as a mixed grill dish with chicken souvlaki.

Chicken Souvlaki (Marinated Grilled Chicken)

The center skewer is chicken souvlaki, the right is bacon wrapped shrimp
and the asparagus is tossed in olive oil and salt and grilled.
This is pretty much our favorite-avorite dairy/soy free meal.

1 lb chicken breasts cuts into 1 inch pieces
3T fresh lemon juice
1/2 t dried oregano
2 t olive oil
1/2 t salt
1/2 t garlic powder

Combine all ingredients in a ziploc bag, shake and marinate 30 min. Skewer and grill.

I love this recipe because it's QUICK.  You don't have to marinate overnight or anything like that... it's just 30 minutes and BAM!  Tasty chicken! 
I'm a fan of doubling the recipe and keeping a bag of the cooked chicken in the fridge for pitas or for poppin' in my mouth during one of those "I'm-so-hungry-I-could-eat-a-horse" moments us nursing moms experience.

This chicken is good, yall!  Give it a try! :)