These pulled pork sandwiches start with shredded slow cooker carnitas, cooked until falling-apart tender, tossed in a tangy mustard sauce and piled high on a bun with pineapple coleslaw. The effect is a balanced explosion of salt, sweet, and sour, the crunch of coleslaw creating a delicious contrast to the tender pork.| A Little And A Lot
These are exactly how roasted potatoes should be - richly flavorful, creamy on the inside, crisp and crackling on the outside. The Best Oven Roasted| A Little And A Lot
Roasted carrots and dates are an easy and delicious vegetable side dish that requires only about 10 minutes of hands-on preparation and can be served with| A Little And A Lot
Chuck roast is cooked low and slow in a rich marinara-based BBQ sauce then served with crispy roasted cabbage, tender rice, and plenty of sauce. This dish| A Little And A Lot
This super simple "free form" soup is the perfect way to use up leftover pot roast and vegetables. Leftover Pot Roast and Vegetables Transformed Into a| A Little And A Lot
Tender sirloin and crispy bacon swim in a garlic red wine broth with chewy, nutty pearls of barley, sweet carrots, and earthy roasted mushrooms. Beef and barley soup is rich and meaty enough to be called a stew, but ready to eat in just over an hour.| A Little And A Lot
This easy dutch oven pot pie topped with cheddar thyme biscuits can be made with chicken or turkey and cooked in the oven or over a campfire. The creamy| A Little And A Lot
These dinner rolls have been a staple recipe in my family for decades. They show up on holidays like Thanksgiving and Christmas, and on birthdays, and| Of Batter and Dough
