Our inspiration for this week came from the leftover pork butt — who doesn’t look at pork and think “I could turn that into pulled pork?” So, Ryan and I decided to make Southern-style food for this week. He’s from North Carolina, so he was delighted (pretty sure his response was YESSSSSSSSS). We made a total of 16 servings.

Pulled pork Coleslaw Crab cakes + broccoli Red beans and rice

Here are the recipes from this week:

Pulled pork: 347 cal, 22g fat, 10g carb, 30g protein served with Coleslaw: 100 cal, 4g fat, 16g carb, 3g protein

Crab cakes: 364 cal, 25g fat, 6g carb, 28g protein

Red beans and rice: 314 cal, 3g fat, 68g carb, 29g protein

To make the pork, we just put it in the crockpot with a can of Dr Pepper and left it for about 8 hours (shoutout to Annalisa for that hot tip!). It was delicious! Ryan made a North Carolina-style BBQ sauce to go with it. The coleslaw was super onion-y and pretty light. We used imitation crab instead of real crab meat for the crabcakes, mostly because we are poor graduate students. They were really buttery and good. The red beans and rice could really use hot sauce or salt. Overall, a delicious week. I also made myself some grits with cheese and poached eggs for breakfast — heaven!!