Easy Slow Cooker Pulled Pork

2 Yellow Onions Chopped
4 Medium Garlic Cloves, Minced
1 Tablespoon Packed Brown Sugar
1 Tablespoon Chili Powder
1 Tablespoon Salt
1/2 Teaspoon Cumin
1/4 Teaspoon Cinnamon
4-5 lb. Pork Roast
2 Cups Barbecue Sauce

Place all ingredients into a slow cooker.  Cook on low 8-10 hours or 6-8 on high.  Serve on Rolls with Coleslaw.

Easy Pulled Pork

1 pork tenderloin
1 12 oz. root beer
1 18 oz. bottle of BBQ sauce
8 hamburger buns
Place pork tenderloin in a slow cooker.  Pour root
beer over meat.  Cook 6 to 7 hours.  Drain well.  Stir in BBQ sauce.  Serve over hamburger buns.

Pulled Pork Sandwich

BBQ Sauce:
1 cup ketchup
1/3 cup brown sugar
1/3 cup apple cider vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne
1/4 teaspoon red pepper flakes
Pinch salt and freshly ground black pepper



Spice Rub:
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon brown sugar
2 teaspoons salt
1/2 teaspoon cayenne
One 2 1/2-pound boneless pork shoulder, excess fat trimmed

For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl.

For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix. Rub the spice mixture onto the pork on all sides.

Place the pork in a slow cooker insert. Add 1/2 cup BBQ sauce and cover the slow cooker. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes.

Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce. Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/bbq-pulled-pork-sandwich-recipe/index.html?oc=linkback

Sausage Potato Soup

1 lb. bulk Italian sausage, drained (I added 1 kielbasa sausage to this as well)

4 c. chicken broth (14.5 oz each)

8 small red potatoes, quartered and sliced

1 envelope Italian salad dressing mix

2 c. fresh spinach chopped (I used freeze dried spinach from a 10# can)

Brown sausage. In a Dutch oven or large pan combine the broth, potatoes, and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes until potatoes are tender. Add drained sausage and spinach to broth mixture; heat thoroughly.

CROCK POT

I made this in a crock pot rather than on the stove. I browned the sausage. I added the drained sausage into my crock pot with water and chicken bouillon, salad dressing mix and the dehydrated spinach. I let it cook for about 4 hours on high heat. It turned out great and took very little prep time.

Pork Sandwich Spread

2-3 lb. pork roast

1/4 t. dried basic

1/4 t. oregano

20 sandwich buns

salt and pepper to taste

Place roast in a slow cooker; sprinkle with seasonings. Cover and cook on high for 5 hours. shred meat. Spoon onto warm buns.