BBQ Pulled Pork Sandwiches

These BBQ pork sandwiches will please any crowd!  We love to freshen it up with this quick and easy coleslaw with homemade dressing.  Make the coleslaw a few hours before serving.

6-7 lbs pork shoulder roast
1 cup brown sugar
4 teaspoons Kosher salt
2 tablespoons cumin
2 teaspoons garlic, minced
1 1/2 - 2 cups Sweet Baby Ray's BBQ Sauce

Put pork roast in crockpot.  Sprinkle brown sugar, salt, cumin and garlic on top of the roast.  Cook on high for 2-3 hours then on low for 6-8 hours, or until meat falls apart.  

Take roast out of juices and shred.  Mix BBQ sauce into hot pork.  Pour juices out of crockpot, and put pork back in, to keep warm.  Add more BBQ sauce if needed.  Serve on gluten free buns or bread, with coleslaw.

Coleslaw

2 (16 ounce) bags coleslaw mix

2 tablespoons finely diced onion

2/3 cup mayo

3 tablespoons canola oil

1/3 cup sugar

1 tablespoon white vinegar

1/4 teaspoon salt

Combine the colelaw mix and onion in a large bowl.  Whisk together the mayo, oil, sugar, vinegar and salt in a small bowl.  Pour over coleslaw and toss to coat.  Chill at least 2 hours before serving.

Pressure Cooker Sausage Pasta

I love the sausage and basil flavor of this easy pasta recipe.  The brown rice pasta cooked perfectly in the pressure cooker!  5 minutes was the perfect amount of time for the pasta to cook.  This is a kid friendly recipe that adults will enjoy too!  I got the recipe from the recipe book Pressure Cooker Perfection and adjusted it to be gluten free!  This recipe is so versatile.  You could change up the spices, or use beef instead of sausage!

1 tablespoon olive oil
1 lb Italian sausage
1 onion, diced
1 green pepper, diced
16 oz bag brown rice macaroni noodles
1 29-ounce can tomato sauce
3 1/2 cups water
2 teaspoons dried basil or 2 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in pressure cooker until hot.  Add sausage, onion and green pepper.  Brown until sausage is no longer pink.  Add tomato sauce, water and pasta.  Cook on high pressure for 5 minutes.  Use the quick pressure release, then take the lid off.  Stir in basil and salt and pepper, to taste.  Serve!

Hot Shredded Ham Sandwiches

Life has seemed a little crazy lately.  We run from one thing to the next.  We're creating a million memories and having a blast along the way, but sometimes there just aren't enough hours in the day.  I was talking with my sweet friend Amber one day and she shared with me this recipe.

  

She loves it because she makes it ahead of time and have very little prep when it's time to eat.  It also makes a giant amount, so it's great for family gatherings!  

My family loves it!  I served it at a large family gathering after church and it was AWESOME!  You definitely have to plan ahead, 12 hours to cook and 8 hours to sit, but it's super nice to have it done when you're ready to eat!  It freezes great too!

7 - 8 lb bone in Butt Ham

water

8 oz bottle of mustard

1 lb brown sugar

Place the ham in a crockpot.  Fill the crockpot with water 1/2 the way up.  Cook on low for 12 hours.  (Yes, 12 hours.)

Drain the meat and shred into a large bowl.  Add the mustard and brown sugar and mix well.  Refrigerate over night or for about 8 hours.  

Warm and serve on GF bread or rolls.  (You can put it back in the crockpot to keep warm.)

Mayo/Mustard Spread

We like to make a mayo/mustard spread to put on the bread/rolls.  They're isn't really a recipe, just mix the two together to the taste you like.  I would guess about 1 cup mayo, and about 3 tablespoons mustard.  I mix it until it's a light yellow color.

Notes:

•  My friend Amber says French's mustard is the best!

•  When I serve it to my non GF family, I buy Walmart's steak rolls.

Sweet Pulled Pork

Who doesn't love Cafe Rio, right?  Well this is a great gluten free sweet pulled pork recipe that those of us with Celiac Disease can safely eat!  Yea!  I love doing the homemade Cafe Rio buffet for my family!  Here's the link where you can find the rest of the recipes.  I have learned that if you're going to shred pork you need to use a pork butt roast because it shreds easily.   

6 - 7 lb pork butt roast
3 cans caffeine free Coke (NOT diet)
1/2 teaspoon garlic salt
1/4 cup water
1 3/4 cup packed brown sugar, separated
1 10 oz can Old El Paso red enchilada sauce (mild or medium)
1 can diced green chili's


Put the roast in a large bowl.  Pour in 2 cans Coke.  Sprinkle 3/4 cup brown sugar on top.  Cover and place in the refrigerator overnight or for several hours.

Drain marinade and place pork in a crock pot.  Pour in a 1/2 can of Coke and 1/4 cup water.  Sprinkle with garlic salt.  Cook on high for 8 hours.  Remove pork from crock pot, drain liquid and shred the pork.  Put the shredded pork back into the crock pot.

In a blender, combine the following ingredients:  the other 1/2 can of Coke, green chili's, enchilada sauce and 1 cup brown sugar.  Blend well and pour over the shredded pork.  Stir together and cook on low for about 1 hour, or until it's heated through and the flavor of the sauce is infused into the pork.