Saturday BBQ by the pool

Fruit Salad



Slice up your favorite fruit that's in season. Add lots of different fruit to add color and make it look beautiful and delicious!

Sliced cantaloupe
Raspberries
Strawberries, halved

Grilled Chicken & Vegetable Skewers



(Adjust quantity of ingredients based on number of people)
Chicken, cut in bite sized chunks
Sausage, cut in thick slices
Zucchini, cut in thick slices
Yellow squash, cut in thick slices
Yellow onion, cut in half then quartered, separate slices
Yellow, green and red bell peppers, cut in bite sized pieces
Baby Bella mushroom caps
EVOO
Seasoned salt
Bamboo or metal skewers

Make skewers by threading meat and veggies onto skewer. Thread zucchini and squash length wise so they will cook evenly and get the nice grill marks. Brush with EVOO and sprinkle with seasoning. Grill skewers over med-high heat for about 5 minutes on each side.

We usually like to add cherry tomatoes to the skewers but since they cook so fast, I usually make a separate skewer with just tomatoes and cook it for a shorter time. This is what I did with the mushrooms too, since I know not everyone likes them.

NOTE: Cut meat and veggies so they are about the same size. One- to 1½-inch inch cubes work well.

BBQ Pulled Pork Sliders with Coleslaw

Serves 6-8

BBQ Pulled Pork Sliders:
2 lbs pork shoulder
½ onion, chopped
2-3 cloves of garlic, chopped
1 cup chicken broth
I bottle of BBQ sauce
Crockpot

12 pack of Sweet Hawaiian Rolls

Coleslaw:
I bag of shredded cabbage for coleslaw
1 large carrot, shredded
2 green onion bunches, diced
1/2 cup mayo
2 Tbsp Dijon mustard
1 Tbsp red wine vinegar
2 tsp sugar
salt and pepper, to taste

Add pork, onion, garlic and broth to Crockpot on high for 6+ hours. When the pork is done it should shred easily. Drain most of the liquid and add the BBQ sauce. Mix together and pull apart using two forks.

Mix all ingredients together for coleslaw. Make one hour prior to serving to allow flavors to mix and marinate.

Heat rolls in microwave so they are nice and soft. Fill each roll with pork and serve with coleslaw.