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This past Saturday was our scheduled meat csa pickup from our neighborhood farmers market. The morningside farmers market has really grown in the past few months with many new vendors and interesting finds. I woke up early Saturday morning for a run, planning to stop by the market and pick up our meat. Taking a quick break at the market was actually really beneficial since I was still feeling the residual effects from my coughing/sniffling from the day before and running congested is rather difficult. It was also starting to get warm outside and that hot, heavy air is just awful. (Welcome, summer in Atlanta!) Lucky Eric got to complete the remainder of the run with 10lbs of frozen meat in his backpack. I was very impressed as he zipped up the hills back to our house.

We continued to work on getting the house together for the remainder of the day. Our families have booked plane tickets to come see the new house so now I have a timeline to get it all done. As a reward for carrying back the meat, I made one of Eric’s favorite dinners using the boston butt we got earlier that day, pulled pork! It’s really simple with a slow cooker


  • 2lb boston butt
  • 12oz beer (can use coke or root beer)
  • 18oz bbq sauce. We love sweet baby ray’s. This time we used the hickory brown sugar flavor
  • 1 onion chopped into chunks


  1. Place the chopped onion on the bottom of the slow cooker
  2. Put boston butt on top
  3. Pour the beer on top
  4. Cook on low for 7 hours
  5. Remove the meat and place in a large bowl taking out any excess fat. Shred the meat. Mix in bbq sauce

Easy and Done! We made sandwiches with our Ezekiel bread 🙂