I love summer meals that don’t required me heating up my house.  For dinner I made Pulled Pork with Mango BBQ Sauce, Mango Macadamia Nut Slaw, and grilled corn on the cob.  

Pulled Pork
Pork roast (2-3 lbs for a family of 4)
Salt and Pepper
2 tsp. dried thyme

Place roast in a slower cooker, sprinkle with salt, pepper and thyme.  Cook on low for 6 hours.  Remove from slow cooker, shred meat with 2 forks.  Stir in the Mango BBQ sauce.  Serve on Hawaiian Sweet Rolls.

Mango BBQ Sauce
1 tbsp. olive oil
1 clove garlic (chopped)
1/4 cup finely chopped mango
2 tsp. brown sugar
1 tbsp. hot mustard
2 tsp. cinder vinegar
1 tsp. Worcestershire sauce
Splash of liquid smoke
3/4 cup Ketchup

Heat oil in a pan, add garlic and fry until golden.  Add mango and cook until very tender.  Add all remaining ingredients and simmer for about 10 mins. on low.  

Mango Macadamia Nut Slaw
1/4 cup light mayo
1/4 cup fat free half and half
Salt and pepper
2 tsp. cider vinegar
1/2 tsp. hot mustard
1/2 cup cubed mango
5 cups finely shredded cabbage
1/2 cup grated carrot
 1/4 cup dry roasted macadamia nuts (chopped)

Combine first 5 ingredients.  Add cabbage, carrot and mango and toss in dressing.  Sprinkle with macadamia nuts. 

Grilled Corn on the Cob
Peel back husks on corn, but do not remove them from the bottom of the cob.  Remove the silks.  Pull husks back over the cob.  Fill a sink with cool water and a generous amount of salt.  Soak cobs for a couple of hours.  Grill corn on the BBQ .