Slow-Cooker Pulled Pork


Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper
(From Cooks Illustrated)

Pork Sirloin Roast
2 C water (or substitute 1 C water and 1 C apple juice)
Your Favorite BBQ Sauce

Combine all spice rub ingredients in a bowl. Cover roast with spice rub and wrap in plastic wrap. Store in the fridge over night. In the morning, unwrap roast and place in your slow-cooker. Add water (or water and apple juice) to the slow-cooker, close lid, and cook on low for 10 hours. Remove roast and let rest. Discard liquid in slow-cooker. Shred meat and return to the slow-cooker. Add BBQ sauce to taste and allow to heat on high until hot. Serve on soft sandwich buns or sub rolls.

Adapted a bit from The Way the Cookie Crumbles


Cheesy Ham Salad Sandwiches


½ lb. chipped ham, chopped
½ C chili sauce
3 Tbsp. mayo
½ lb. Velveeta, cubed
2 hard boiled eggs, chopped
sandwich buns

Mix all ingredients together except for buns. Assemble sandwiches and wrap individually with foil. Bake for 20 minutes at 375 degrees. Makes 12-14 sandwiches.

Ham BBQ Sandwiches


2 C boiling water
¼ C worschester sauce
1 C ketchup
¼ C white vinegar
1 T lemon juice
¼ C brown sugar
Salt and pepper to taste

deli chipped ham (up to 3 lbs. per sauce recipe)
sandwich buns

Combine sauce ingredients together in a medium size pot. Simmer 45 minutes to an hour. Add chipped ham and simmer for 30 minutes. Using tongs or a fork to pick up chipped ham, allow some sauce to drip off and place on buns to serve.