Recipes

30+ Easy Grilling Recipes for Summer

From kabobs to BBQ classics and seasonal veggies, these easy grilling recipes are perfect for quick weeknight dinners or summer cookouts!

Elevate your backyard cookout with some of our tried and true favorites! Whip up a batch of BBQ pineapple chicken kabobs, carne asada tacos or even some grilled zucchini for a quick, smoky side dish.

Grilled BBQ Chicken

Seriously the easiest, most delicious marinade ever!! Thanks for coming through with this recipe. It was a hit at our pool party!

-Jackie C.

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Rosemary Chicken and Peach Salad

Wow! Made this salad tonight! We especially liked the chicken marinade. The perfect summer salad.

-Kae

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Carne Asada

This was so easy and so good! Made a black bean and corn salad to go with it. Perfect healthy meal!

-Angela

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Grilled Honey Mustard Chicken Tenders

Made this tonight exactly as posted – so delicious! I feel like a lot of chicken start to seem similar but NOT this one. Very different and unique flavors that tasted amazing. Not overpowering with mustard, just enough. The rosemary added an awesome flavor.

-Renee

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Grilled Garlic Herb Zucchini

This was absolutely delicious! The zucchini was cooked perfectly and not mushy and the herb dressing was out of this world!! My daughter, who says zucchini is her least favorite veggie, loved it! Can’t wait to make it again!

-Mimi

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Chicken Satay with Peanut Sauce

Holy moly, this was so good! My husband devoured it and went back for seconds. Actually, I went back for more too!

-Jennifer

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Grilled Chicken Kabobs

This recipe was a breeze! It came together quickly and had great flavor. Looking forward to the leftovers tonight. I served it with some tumeric rice and I’m thinking tonight over some fresh pitas to mix it up. 5/5!

-LME

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Thai Chicken Thighs

SO DELICIOUS!! I hardly ever leave reviews, but I had to in this case. Marinated appx 5-6 hours and grilled. I forgot to zest my lime, but it was seriously still SO flavorful!! Thank you for sharing this fabulous recipe!!

-Tina

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Grilled Steak Salad with Balsamic Vinaigrette

We have made this salad several times for friends to rave reviews! Thank you for introducing us to flank steak. It is a new favorite!

-Debi

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BBQ Chicken Breasts

OMG! Another winner, I made this for dinner tonight and this is going in my fav folder! Absolutely delish!!! Plan on shredding the leftovers and adding leftover sauce and making sandwiches tomorrow for lunch with some homemade fries!!

-Rachael

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Grilled Corn with Cilantro Lime Butter

Best corn I’ve ever had!!! I’m not a great cook and I couldn’t mess this up! Thanks for the amazing recipe that I will be using over and over again. It’s a great way for me to use that fresh cilantro from my garden too!

-CBT

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Peanut Chicken Kabobs

Chungah, may I just say this recipe hits it out of the ballpark? So delicious with the peanut butter dip (of course, I am a fam of PB). All of your recipes I have tried have consistently a been great. I can’t say that for other food web sites. It is clear you take extra care to make meals delicious.

-Robin

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Strawberry Spinach Salad

The best salad I’ve ever had! Make this almost weekly now, sometimes substituting shrimp or steak instead of chicken to mix it up. Thank you for this recipe!

-Christine

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Maple Rosemary Grilled Chicken

This was fantastic! I marinated boneless chicken breasts the day of, and they were so flavorful and moist! I will use this marinade again and again.

-Dina

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Shrimp Boil Kabobs

I made these on the 4th of July, and making them again tomorrow because they were SO delicious! Easy recipe to follow.

-Missy

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Tuscan Lemon Chicken

Very nice! The marinade is wonderful and gave the chicken such great flavor. It was too cold to grill out, so I used a cast iron pan for browning, and finished in the oven. Delish!

-Lori

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Rainbow Vegetable Kabobs

OMG!!! I made this for camping over the weekend! Prepped everything before hand and assembled at the campfire. THIS WAS SOOOOO AMAZING!!!! That marinade was to die for!!! I combined this with the Greek Chicken Kabobs over the open fire pit for a quick, complete, satisfying and easy clean up meal! THANK YOU for such a delicious recipe!!!

-Rick

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Grilled Chicken Cobb Salad

Loved this! Didn’t get to marinate the chicken as instructed (just basted the chicken as I was grilling them), but they still ended up being pretty tasty.

-Chrissie

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BBQ Pineapple Chicken Kabobs

These were outstanding! My husband and I loved these kabobs. The marinade is so easy yet so delicious!! Fantastic recipe as usual. I have tried a lot of your recipes and they all have been darn delicious for sure!

-Anna

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Homemade chicken shawarma wrap with fresh vegetables

Easy Chicken Shawarma

Absolutely kickass flavor! I vacuum sealed the marinade around the chicken for several hours. Grilled as directed. Wow!!! Delicious!! Not one scrap left. We ate it all!

-Kat

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Chicken Pesto Kabobs

Made these the other day and WOW! I wasn’t surprised because your recipes have never failed to impress! What I loved was how the quality of the dish was just like what you would get at a restaurant! It was soooo good and we greatly enjoyed it!

-Jennifer

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Asian Chicken Salad

This salad was bursting with so much flavor! I have a family of 6 and kept everything separate so each of us could add in what we like. I enjoyed it all! Especially the dressing.

-Richelle

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Easy Grilled Vegetables

The first time I saw this recipe it went on my “to make ASAP” list. This recipe is a winner. The basil garlic sauce is fabulous and the ingredients are in perfect balance. This recipe goes in my “keeper file”. I will be sharing your recipe with many friends.

-Mariann

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Pineapple Chicken Thighs

What a terrific meal to let marinate and enjoy when we had time to get the grill going This recipe was an outstanding reminder of how tasty chicken thighs are, especially with the added pineapple juciness. The ginger is a great addition, too.

-Iowadawn

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Grilled Garlic Butter Shrimp

This dish was a HUGE hit at my BBQ. My family are foodies and focus on the food (and beverages!) at a party. Everyone, even my college nephews and girlfriends, were in love with these kabobs.

-Danielle

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Grilled Flank Steak and Vegetables

This is really good. Everyone in the family enjoyed it. Great flavor and easy.

-Lisa

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Honey Mustard Chicken Salad

The PERFECT summer dinner! The only change I made is I added some fresh mint in with the romaine. Everything was exactly the same, and it was excellent.

-Erin

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Honey Garlic Asian Chicken Kabobs

These skewers were the hit of the bbq. So easy to make. My guests were asking for seconds. The flavor was outstanding.

-Phil

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Easy Grilled Chicken

This was a great marinade! I was only able to marinate my chicken for 1.5 hours and it was still incredibly flavorful. Keeper.

-Beth

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Greek Chicken Kabobs

I’ve made this so many times. My picky 14 year old requests it!!! SO GOOD.

-Mel

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Chicken Fajita Quesadillas

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A 30 minute dinner with onions and bell peppers while repurposing leftover rotisserie chicken (huge time-saver!). So quick, so easy, so good!

reasons to make chicken fajita quesadillas

Weeknight family-favorite. This is just one of those weeknight miracle dinners, coming together in just 30 minutes start to finish. Not to mention, a guaranteed crowd-favorite for both kids and grown-ups, adding in all your favorite toppings.
Repurposes leftover chicken. Using leftover rotisserie chicken or cooked chicken (without tasting like actual leftovers) is a huge time-saver here, substantially cutting down on prep and cook time.
Freezer-friendly. Yes, chicken quesadillas are freezer-friendly, keeping in the freezer for at least 2 months!
Flexible, versatile, forgiving recipe. This recipe can easily be tweaked and adapted as needed, swapping out the chicken for shrimp, beef, pork, or even refried beans!

what is the best cheese to use for quesadillas?

Always opt for a cheese with easy melting capabilities such as cheddar (more robust flavor), Monterey Jack (mild cheese) or Pepper Jack (provides a subtle kick of heat). Oaxaca (soft and creamy) and chihuahua cheese (mild, buttery flavor) are also great alternatives.

tips and tricks for perfect quesadillas every single time

Make them mini. Use smaller flour tortillas to make them bite-sized, perfect to serve as a party appetizer or after school snack.
Use flour tortillas. While corn tortillas can certainly be used, flour tortillas is generally preferred for flexibility and ease of handling without splitting.
Pre-cooked or leftover chicken is a huge time saver. Using pre-cooked chicken will cut down on prep time even further, making this dinner a perfect candidate for those busy, hectic weeknights.
Do not overstuff. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill. Always spread the filling over half the quesadilla – this will ensure easy folding (think half moon shape) and handling without spillage.
Freshly grated cheese goes a long way. Pre-packaged shredded cheese contains anti-caking agents that can hinder their ability to melt smoothly. Freshly grated cheese is best, melting more smoothly and evenly, and creating a far superior ooey gooey quesadilla filling.
Coat the pan. Start with 1 tsp oil in the pan. Adding too much oil will result in soggy, greasy quesadillas.
Kick up the heat. Add jalapeno slices or your favorite hot sauce for a kick of heat.
Keep warm in a low oven. The quesadillas can be transferred to a baking sheet and kept warm in a low oven at 200°F while additional quesadillas are cooked or until you are ready to serve.
Reheat in the oven or air fryer. For best results with leftovers, reheat in the oven at 350°F until warmed through, about 5-8 minutes, or in the air fryer at 350°F until warmed though and crisp, about 10 minutes, flipping halfway.

PRO TIP

Leave a small border.

Leave a small 1/4 or 1/2-inch border around the edge of the quesadilla – this will help prevent the filling from spilling out, sealing much better and keeping the filling contained for a crisp, golden brown quesadilla.

What to serve with chicken fajita quesadillas

Tools For This Recipe

Large cast iron skillet

Chicken Fajita Quesadillas: Frequently Asked Questions

What quesadilla toppings are best?

Guacamole, pico de gallo, diced avocado, sour cream, cilantro and lime wedges are all classic options. Serve with Mexican rice for a heartier meal.

Can I make these in the oven?

Absolutely! The quesadillas can be baked on a baking sheet at 425°F for 10-15 minutes (brushing the tops with oil or butter for maximum crispness) until the tortillas are golden brown and cheeses have melted.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

How can I reheat leftover quesadillas?

Leftover quesadillas can be reheated in the microwave, oven or air fryer. For a quick reheat, the microwave is best, whereas the air fryer will be more suitable to achieve that favorited light exterior crispness.

Are quesadillas freezer-friendly?

Yes! Let the quesadillas cool completely, wrapping individually in plastic wrap. Place on a baking sheet in a single layer, freezing for 1 hour until solid. Transfer to an airtight, resealable freezer bag. Label, date and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven or air fryer until warmed through.

Chicken Fajita Quesadillas

A 30 minute dinner with onions and bell peppers while repurposing leftover rotisserie chicken (huge time-saver!). So quick, so easy, so good!

Total Time 30

Servings servings

Equipment

Cast Iron Skillet

Ingredients

2 tablespoons vegetable oil divided
½ medium sweet onion cut into strips
1 medium red bell pepper cut into strips
1 medium green bell pepper cut into strips
2 cloves garlic minced
1 teaspoon chili powder
½ teaspoon ground cumin
Kosher salt and freshly ground black pepper to taste
6 ounces shredded sharp cheddar cheese
6 ounces shredded pepper jack cheese
⅓ cup chopped fresh cilantro leaves
6 (8-inch) flour tortillas
2 cups leftover shredded rotisserie chicken warmed

For serving

1 cup guacamole
1 cup pico de gallo
¼ cup sour cream

Instructions

Preheat oven to 200 degrees F.
Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium high heat. Add onion and bell peppers, and cook, stirring occasionally, until tender and lightly charred, about 4-5 minutes.
Stir in garlic, chili powder and cumin until fragrant, about 1 minute; season with salt and pepper, to taste. Set aside.
In a medium bowl, combine cheeses and cilantro.
Heat 1 teaspoon vegetable oil in the skillet over medium low heat. Working one at a time, add 1 tortilla to the skillet and sprinkle with 1/3 cup cheese mixture in an even layer.
Top with 1/3 cup chicken and some of the bell pepper mixture on half of the tortilla.
Cook until the cheeses have melted and the underside is golden brown, about 3-4 minutes; gently fold in half, pressing lightly. Keep warm in oven up to 20 minutes. Repeat with remaining vegetable oil and tortillas to make 6 quesadillas.
Serve warm with desired toppings.

Lemon Butter Fish

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Tender, juicy, flaky fish with a lemon-garlic sauce that will knock your socks off. A 20 minute dinner recipe – so fast, so easy, so good!

Why you’ll love this lemon butter fish recipe

Comes together lightning fast. We’re talking 20 minutes start to finish! Prep time is kept to a minimum along with a very short ingredient list.
Restaurant-quality dish. Fine dining just got so easy (and so much cheaper!). This lemon butter fish tastes as if it’s been cooked in a 5-star restaurant, and it will be one of those recipes you’ll keep coming back to again and again.
Flexible recipe. This recipe works with so many different types of white fish, and can be tweaked and adapted to what you have on hand (throwing in any leftover herbs right into the butter sauce!), making it suitable and budget-friendly for the entire family.

key ingredients in lemon butter fish

Butter

Use good quality salted butter (we love Kerrygold in this recipe). If salted butter is unavailable, use unsalted butter, adding salt, to taste.

Garlic

1 clove is used here but additional garlic cloves can be added for extra garlicky flavor goodness.

Lemon

You’ll need 1 lemon for zest, juice and lemon wedges for serving.

Parsley

This adds vibrant color and flavor, but can be omitted if needed.

White fish

Orange roughy, snapper, sole, or rock fish fillets are all great options – they are mild, firm, and flaky white fish varieties and can be cooked in minutes.

All-purpose flour

A thin, light coating of flour on the fish fillets will help create a textured, browned crust when pan-seared.

Vegetable oil

Vegetable oil is a neutral oil with a high smoke point, ideal for achieving that favorited golden brown crust on the fish.

How to make lemon butter fish

Make the butter sauce. Melt the butter over medium heat until the foam has subsided, watching carefully so it does not burn – it will be very golden brown in color. Stir in all the enhancements – garlic, lemon, and parsley (or any other herbs and seasonings you have on hand).
Prep the fish. Pat the fish dry for any excess moisture before seasoning the fish with salt + pepper and coating lightly in all-purpose flour, shaking off any excess flour.
Pan-fry the fish. Pan-sear the fish in a neutral oil (ex. vegetable oil) for that beautiful golden brown crust.
Add finishing touches. Finish by spooning and drizzling the lemon butter sauce just before serving.
Serve. Let the fish rest for 3-5 minutes before serving warm with crusty bread and a simple side salad.

Pro tips for the lemon butter sauce

Use cold butter. The slow melting process will help create that creamy buttery sauce, rather than a greasy puddle of melted butter.
Lower the heat. Never let the butter come to a boil or the fat will separate and the sauce will break.
Keep it moving. Stir frequently and constantly, keeping the butter sauce moving to force the melted butter and lemon juice to emulsify.
A splash of wine will do wonders. Add a little bit of depth by adding a splash of white wine to the sauce.
Add to taste. The sauce will be rich! Add a little at a time, to taste, without overpowering the fish.

What to serve with lemon butter fish

Tools For This Recipe

Saucepan

Nonstick skillet

Lemon Butter Fish: Frequently Asked Questions

What are the best types of fish to use?

Firm white fish such as orange roughy, snapper, sole, or rock fish fillets are ideal, as they can hold up very well in the lemon butter sauce.

Can I use frozen white fish in this recipe?

Absolutely! Just be sure to thaw the fish prior to using, ideally in the fridge overnight for a consistent thaw.

Can I use a different kind of oil to pan-fry the fish?

Yes! You’ll want to use a neutral oil with a high smoke point such as vegetable oil or avocado oil.

How do I know when the fish is fully cooked?

The fish is ready when it turns opaque (no longer translucent) and flakes easily with a fork.

What are some sides I can serve alongside the fish?

This dish pairs very well with rice, broccoli, potatoes, and carrots.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 1-2 days.

Lemon Butter Fish

Tender, juicy, flaky fish with a lemon-garlic sauce that will knock your socks off. A 20 minute dinner recipe – so fast, so easy, so good!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Equipment

Ingredients

½ cup cold salted butter sliced
1 clove garlic minced
1 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves
1 ¼ pounds orange roughy, snapper, sole, or rock fish fillets
Kosher salt and freshly ground black pepper to taste
½ cup all-purpose flour
4 tablespoons vegetable oil
4 wedges lemon

Instructions

Melt butter in a medium saucepan over medium heat, stirring frequently until melted and foam has subsided, about 3-4 minutes. Stir in garlic until fragrant, about 30 seconds.
Remove from heat; stir in lemon zest, lemon juice and parsley. Set aside.
Season fish with salt and pepper; to taste. Dredge fish in flour until evenly coated, shaking off excess flour.
Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium high heat. Working in batches, add fish to the skillet in a single layer and cook until golden brown and cooked through, about 2-4 minutes per side.
Serve immediately, drizzled with butter and garnished with lemon wedges, if desired.

Video

Notes

Salted butter goes a long way. Kerrygold salted butter will work very well here (along with any other European style butter) due to its higher fat content (82% vs 80% for standard butter), providing a richer, creamier, smoother emulsification for your butter sauce.
Pat dry. Pat the fish completely dry with paper towels to remove any surface moisture (moisture equals steam), allowing for a better sear and achieving a crispy, golden-brown crust.
Use a neutral oil. Skip the olive oil and use a neutral-flavored oil with a high smoke point such as vegetable oil or peanut oil for pan-frying the fish, yielding a crispy exterior without burning the fish.
Mix it up. Add additional garlic cloves or any other herbs on hand (basil, thyme, dill or rosemary), or even a teaspoon of Italian seasoning.
Cook in batches. Work in batches to properly pan-fry the fish for that favorited golden brown crust. An overcrowded pan will steam the fish instead.
Use fresh lemons. Fresh lemon juice is ideal here for its bright, vibrant, strong flavors, cutting through the richness of the butter, whereas bottled lemon juice may have a muted, flat taste.
Add a splash of white wine. If you happen to have an open bottle of wine, add a splash of wine to the sauce. It will cut through the richness and further balance the flavors, transforming the lemon butter sauce into restaurant-quality goodness. Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay are all solid options.
Let it rest. Let the fish rest for 5 minutes before serving, allowing the juices to redistribute.

30+ Easy Memorial Day Recipes to Feed Any Crowd

We rounded up appetizers, sides, mains, desserts and cocktails. All of the crowd favorite recipes you need for your next cookout or barbecue!

Summer, we’ve missed you! It’s finally that time of year where we dust off the grill for all the backyard get togethers, family cookouts and barbecues. We have sides, mains, salads, drinks, desserts – all of the things – to get cooking and keep everyone full and happy this summer season.

Maple Rosemary Grilled Chicken

Oh, the marinade!! The grilled chicken was SO good. Used the same marinade for grilled shrimp which were amazing!

-Penny

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Easy Instant Pot BBQ Ribs

This is an AMAZING recipe. The rub just made the ribs! Served it for company (a couple) and the hubby loved the ribs so much he bought an Instant Pot for his wife that week!

-Ann

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Chicken Satay with Peanut Sauce

Holy moly, this was so good! My husband devoured it and went back for seconds. Actually, I went back for more too!

-Jennifer

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Rosemary Chicken and Peach Salad

Wow! Made this salad tonight! We especially liked the chicken marinade. The perfect summer salad.

-Kae

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Homemade Hamburger Buns

OMG, these were seriously damn delicious! I made them because I wanted to make brisket sandwiches with my leftover brisket and had no buns. I have to say, that I won’t buy buns again. These buns were soft, but they held up to all of the bbq sauce better than any bun I have ever had!

-Tammy

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Creamy Broccoli Salad

I agreed to make a broccoli salad for a family potluck and then realized I didn’t have a recipe. Luckily, I found this one. This salad was so delicious; it got rave reviews from my family (all foodies). Everyone wanted the recipe.

-Colleen

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Honey Garlic Asian Chicken Kabobs

Absolutely delicious, even my picky eater said “I could have eaten all of them”.

-Nicky

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Unpeeled shrimp, corn, sausage, and baby potatoes cooked in a garlicky, lemony beer broth and served with bread.

Shrimp Boil

We made this for the 4th. Followed exactly as written. Everyone loved it . Will make again soon!

-Jill B

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BBQ Pineapple Chicken Kabobs

These were outstanding! My husband and I loved these kabobs. The marinade is so easy yet so delicious!! Fantastic recipe as usual.

-Anna

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Grilled BBQ Chicken

Seriously the easiest, most delicious marinade ever!! Thanks for coming through with this recipe. It was a hit at our pool party!

-Jackie

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Parmesan Zucchini and Corn

One of my favorite vegetable side dishes. So easy to make, and it’s a breeze to improvise with other additions – onions, jalapeños, even tomatoes. My husband loves it too, so since he’s a picky veggie eater, this is a winner.

-Christine

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Easy Grilled Chicken

This was a great marinade! I was only able to marinate my chicken for 1.5 hours and it was still incredibly flavorful. Keeper.

-Beth

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Nectarine Upside-Down Cake

I’ve always been terrified to attempt an upside down anything. Thank you for this. First try and it came out stunning (and yummy)!

-Elizabeth

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Easy Grilled Vegetables

-Mariann

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Grilled Honey Mustard Chicken Tenders

-Renee

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Grilled Steak Salad with Balsamic Vinaigrette

We have made this salad several times for friends to rave reviews! Thank you for introducing us to flank steak. It is a new favorite!

-Debi

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Grilled Teriyaki Chicken

I wanted a grilled protein to pair with sesame noodles and this was perfection!! Made it exactly as the recipe said to and my husband and I agreed this will be in our regular rotation from now on!

-Erin

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Grilled Greek Chicken Salad

My favorite way to make chicken. The rub is divine! Had with warmed pita and hummus. We occasionally sub the dressing with a balsamic vinaigrette which is also delicious. It is always a major hit!

-Nicole

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Grilled Garlic Herb Zucchini

-Mimi

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Sesame Chicken Kabobs

This was excellent! I only had enough time to let it marinate for 2 hours and it was still super flavorful. There were no leftovers. Made with rice and a Japanese cucumber salad. Perfect summer meal.

-Holly

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Frozen Peach Bellini

So very easy and delicious! I used the frozen peaches that I put up last year. Perfect drink for a hot day and for a brunch.

-Barbara

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Baked Chili Cheese Dogs

My family loved this! Yummy!

-Sharon

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Carne Asada

This marinade is so delicious! I also use it on chicken for “pollo asada” too because it’s sometimes too expensive or hard to find good beef cuts here. Definitely my go to marinade recipe for burritos and tacos with grilled or seared meats.

-Jenny

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BBQ Chicken Salad

This was amazing! I have ordered out in the past but this is so easy and delicious! I charred my corn a bit just to add a bit more flavor but this is definitely on our repeat list!

-Anne

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Easy Chicken Shawarma

Made it for a friend and it was super delicious. The chicken was so tender that you could cut it with a fork. I like the recipe so much that I am serving it to another friend.

-Dolores

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The Best Potato Salad Ever

Delicious. Creamy. Make ahead. Easy to assemble and transport. Traditional and trendy. Perfect for the fourth.

-Nancy

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Restaurant Style Salsa

Totally right about better than store-bought. My kids loved it and suggested that we always make this kind from now on. Quick and easy.

-Erin

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Chicken Pesto Kabobs

-Jennifer

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Boiled Corn on the Cob

This was absolutely delicious. We normally grill or smoke corn. But this has become my new favorite way to cook corn on the cob. It was so simple and delicous. I’d give this recipe 10 stars if I could!

-Erin

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Strawberry Spinach Salad

The best salad I’ve ever had! Make this almost weekly now, sometimes substituting shrimp or steak instead of chicken to mix it up.

-Christine

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Rainbow Vegetable Kabobs

-Rick

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Greek Chicken Gyros

This recipe is so good! I make a deconstructed version for my young kids and they love it too. We add feta cheese. This meal reminds me of my favorite Greek restaurant in my hometown, which we rarely get to have anymore. This recipe is a winner!

-Taylor

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Slow Cooker Spinach and Artichoke Dip

Made this for a holiday event and it was delicious. Prepped all the ingredients the day before so it was super easy and convenient.

-Debbie

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Instant Pot BBQ Pulled Pork

Was an absolute hit for a little 4th of July get-together with my mom and my husband! Easy and delicious! We have so much leftover, we’ll be eating it for days, lol!

-Emma

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