Pulled Pork Lasagna

This week we are happy to share one of our new found inspirations.  The NY Times columnist Melissa Clark.  Not only is she smart and makes great food, check she’s also funny and cute!!!  Yes we are totally crushing on Melissa Clark.  This last weekend she inspired us to to make two things.  Quick caramelized garlic and small-batch pulled pork.  Both were quick and easy to make.  We used the garlic in a lasagna, information pills by adding it to the onions and sausage, along with putting it in the sauce.   Our guests we had over on Friday night were loving the it so much I am surprised there was any left!  I would have to say the garlic was a big part of that.

Our second dish of the weekend was the small-batch pulled pork.  This was really amazing and easy to cook.  The ingredients are things most people have in there pantry.  Which made this super easy to make.  Also the pork is boneless so it took a lot less time to cook.  We put it on some potato buns with cornichons and paired it with our famous coleslaw.  It was so good we couldn’t wait for the next day to have leftovers!  Well, it looks like it’s going to be another great weekend and we are really excited to see what Melissa has in store for us.  For the recipes and video’s we talked about, check out Melissa at the N.Y. Times website link below.