Pizza Pull Apart Bread

Ingredients

For the dough

2 3/4 cups all-purpose flour, divided

2 teaspoons sugar

1 teaspoon salt

2 1/4 teaspoons instant yeast (1 envelope)

1/3 cup whole milk

6 Tablespoons (3/4 stick) unsalted butter

1/4 cup water

2 large eggs, at room temperature

For the toppings

1/2 cup pizza or marinara sauce

1 cup shredded mozzarella cheese

1/4 cup sliced pepperoni

2 Tablespoons unsalted butter, melted

2 cloves garlic, minced

Directions

In the bowl of a stand mixer, stir together 2 cups of the flour with the sugar, salt and yeast. 

Set aside.

In a small saucepan, combine the milk and 6 tablespoons butter over low heat until melted. 

Remove the saucepan from the stove and stir in the water. 

Let set until it reaches 120-130ºF.

Pour the milk mixture over the dry ingredients, using a spatula to fold them together just until combined.

Attach the dough hook to your stand mixer and knead the dough on low speed until fully incorporated, about 3 minutes. 

Add the eggs, one at a time, kneading in between each addition so that the eggs are fully incorporated.

Stop the mixer and add 1/2 cup of the remaining flour, kneading it on low speed until the dough is smooth, about 2 minutes. 

Add 3 more tablespoons flour and knead just until the dough is soft, but still slightly sticky.

Lightly flour your work surface, and then turn the dough out onto the surface, kneading it 5 or 6 times just until it comes together into a ball.

Lightly grease a large bowl. Place the dough in the bowl and secure it tightly with plastic wrap. 

Allow the dough to proof in a warm, dry place for one hour, or until it doubles in size. 

Gently deflate the dough and turn it out onto a lightly floured work surface. 

Roll it into a rectangle measuring roughly 20"x11". Brush the dough with the sauce, sprinkle it with the cheese and top it with the pepperoni. 

Trim the edges, discarding any scraps, to make straight sides along the rectangle.

Cut the rectangle (width-wise) into 5 equal strips. 

Stack the strips atop one another and then cut the strips into 4 equal parts to make a total of 20 squares. 

Lightly butter a 9"x5" loaf pan.

Stack the squares against each other, cut-sides down. 

(There will be extra space on both sides.)

Lightly cover the pan with plastic wrap and let it proof for 30 minutes or until it doubles in size.

Preheat the oven to 350FºF.

Stir together the melted butter and minced garlic.

Place the loaf pan on a baking sheet and bake it for 15 minutes.

Remove the pan from the oven, brush the top of the loaf with the garlic butter, and then return it to the oven to continue baking for 15 to 20 minutes, or until the top is golden brown.

Remove the pan from the oven and let it rest for 10 minutes before turning the loaf out onto a serving plate.

Philly Cheesesteak Sloppy Joes

Ingredients

1 pound hamburger

1 onion diced

1 green pepper diced

1 can golden mushroom soup

A1 sauce

provolone or mozzarella cheese

Directions

Brown hamburger and drain

Add onions and green pepper cook until tender

Add golden mushroom and A1 sauce

Serve on toasted buns and top with cheese 

Loaded Mashed Potatoes

Ingredients

6 cups prepared mashed potatoes

1/2 cup milk

1 (8 ounce) package cream cheese

1 cup sour cream

2 teaspoons parsley flakes

1 teaspoon garlic salt

1 cup shredded cheddar cheese

1/2 lb bacon, cooked and crumbled

Directions 

Heat oven to 350°.

Mix first six ingredients in mixer on medium speed until smooth and creamy.

Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon.

Cover with foil and bake for 30 minutes.

Homemade Caramel Apple Bliss

Ingredients

12 (16 ounce) cartons frozen whipped topping, thawed 

2 (21 ounce) cans apple pie filling 

1 1/2 cups chopped pecans

1 (17 ounce) jars caramel ice cream topping

1/2 teaspoon brown sugar

1 teaspoon apple pie spice

3 (3 1/2 ounce) packages vanilla instant pudding mix

6 cups cold milk

1 (18 1/4 ounce) packages yellow cake mix

Directions

Prepare and bake cake according to package directions, using two greased 9 inch round baking pans.

Cool for 10 minutes before removing to wire racks to cool completely.

In a large bowl, whisk milk, pudding mixes, apple pie spice and brown sugar for two minutes.

Let stand until soft set.

Cut one cake layer, if needed, to fit evenly into an 8 quart punch bowl.

Poke holes in cake with a long wooden skewer.

Gradually pour a third of the caramel topping over cake.

Spread with a spatula.

Sprinkle with 1/2 cup pecans.

Spread with half of the pudding mixture.

Spread one can of pie filling over pudding mixture.

Spread one carton of whipped topping on top of pie filling.

Top with remaining cake and repeat the layers.

Drizzle the remaining caramel topping on top and sprinkle with remaining pecans.

Refrigerate until serving

Cheesy Baked Dip

Ingredients

8 oz. sour cream

8 oz. cream cheese

16 oz. cheddar cheese, grated (sharp or mild)

4 oz. chopped green chilies

Green onion (suit your own taste)

1 c. chopped ham

1/2 pound chopped bacon

1 round bread loaf, hollowed out

Directions

Mix first seven ingredients together and put into the hollowed out bread loaf. 

Bake at 350 degrees uncovered for one hour. 

Serve with leftover bread or chips.

Caramelized Banana Pudding

Ingredients

1/2 cup firmly packed light brown sugar

1/4 cup butter 

1/4 teaspoon ground cinnamon

4 large ripe bananas, sliced

1 cup granulated sugar, divided 

1/3 cup all-purpose flour 

2 large eggs

2 cups milk

4 large eggs, separated

2 teaspoons vanilla extract

48 vanilla wafers

Preparation

Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. 

Add bananas; cook 2 to 3 minutes or until thoroughly heated. 

Remove from heat.

Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. 

Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. 

(Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) 

Remove from heat, and stir in vanilla.

Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. 

Layer with remaining banana mixture, pudding, and vanilla wafers.

Beat 4 egg whites at high speed with an electric mixer until foamy. 

Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). 

Spread meringue over ramekins. Place ramekins on a baking sheet.

Bake at 325° for 15 to 20 minutes or until meringue is golden. 

Let cool on a wire rack 30 minutes.

Crockpot Salsa Chicken

Ingredients

2 lbs. (32 oz.) chicken breasts, boneless and skinless

1 cup salsa, homemade or purchased

1 cup petite diced canned tomatoes (choose low-sodium)

2 tbsp. taco seasoning

1 cup onions, diced fine

1/2 cup celery diced fine

1/2 cup carrots, shredded

3 tbsp. sour cream, reduced fat

Directions

Place the chicken in a slow cooker. 

Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. 

Pour a half cup water over the mixture, set on low and cook for 6-8 hours. 

The meat is cooked when it shreds or reaches an internal temperature of 165°F. 

When ready to serve, break up the chicken with two forks then stir in the sour cream.

Makes eight 1 cup servings.

Ham & Cheese Sliders

Ingredients

24 white dinner rolls

24 pieces honey ham

24 small slices Swiss cheese

1/3 cup mayonnaise

1/3 cup miracle whip

Poppy seed sauce:

1 Tablespoon poppyseeds

1 1/2 Tablespoons yellow mustard

1/2 cup butter, melted

1 Tablespoon minced onion

1/2 teaspoon Worcestershire sauce

Instructions

In a small bowl, mix together mayonnaise and miracle whip. 

Spread onto both sides of the center of each roll. 

Place a slice of ham and a slice of Swiss inside of each roll. 

Close rolls and place them into a large baking dish or heavy cookie sheet. 

Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. 

Pour evenly over all of the sandwiches. 

You do not have to use all of the sauce! Just use enough to cover the tops. 

Let sit 10 minutes or until butter sets slightly. 

Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. 

Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. 

Serve warm. 

Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Chicken Alfredo Lasagna Rolls

Ingredients

9 lasagna noodles

2 ½ cups alfredo sauce

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice

Directions

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. 

Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. 

Cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! 

Drain and rinse the noodles with cold water to prevent them from sticking to each other.

Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) 

Sprinkle oregano and garlic salt on top of sauce. 

Take 1/9 of the shredded chicken and spread it out evenly over each noodle. 

Add approx. 3 Tbs. cheese. 

To roll up, start at one end and roll the noodle over the toppings. 

You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. 

Once they are all in the pan, pour the remaining alfredo sauce over the top. 

Top with remaining cheese. 

Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. 

Pizza Rolls

Ingredients

Pizza Dough (I bought fresh dough from the bakery or make her dough here)

1 teaspoon garlic salt

2 teaspoons basil

1 cup sliced pepperoni, chopped

2 cups shredded mozzarella cheese (or pepperjack)

1/2 cup shredded Parmesan cheese

Directions

Preheat oven to 425 degrees. 

Divide pizza dough in half. 

Roll each half into a rectangle, about 1/4 inch thick and 12 inches long. 

Just think about the size of a piece of paper. 

Sprinkle each half with equal amounts of garlic salt, basil, cheeses and pepperoni. 

Starting at a short end, roll dough up tightly to form a log. 

Slice into 1-inch pieces. 

Place rolls on lightly greased baking sheets. Bake for 10 minutes or until browned on top. 

Serve with warm marinara sauce for dipping.

Her recipe for dough makes enough dough for 2 pizzas. 

So if you just have one batch of dough half the recipe toppings. 

Makes 12 pizza rolls.

Homemade Crunchwrap Supreme

Ingredients

6 large flour tortillas

6 small corn tortillas (or tortilla chips)

1 pound ground beef

1 package taco seasoning

sour cream

nacho cheese (or shredded Mexican blend cheese)

shredded lettuce

diced tomatoes

Directions

Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.

Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.

Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. 

You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.

Lay out the flour tortilla. 

Spoon some of the seasoned beef into the center of the tortilla. 

Top with some nacho cheese, or shredded cheese. 

Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.

Starting with the bottom of the tortilla, fold the edge up to the center. 

Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. 

If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again. 

Spray a frying pan with cooking spray.  

Carefully place the Crunchwrap, seam-side down, in the pan. 

Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. 

Flip it over and cook for another 3 minutes. 

Serve and enjoy

Buck Eye Brownies

Ingredients

1 box mix brownies, prepared according to package directions

1 cup creamy peanut butter

1/2 cup softened butter

2-3 cups powdered sugar (start with 2, add more as needed)

1-2 tablespoons milk, as needed

1/2 cup heavy whipping cream

6 ounces semi-sweet chocolate chips

Directions

Prepare the brownies according to recipe or make brownies from a box mix.  

Allow brownies to cool completely.

In the bowl of a stand mixer, beat together the peanut butter, butter, and 2 cups of powdered sugar until well combined and smooth. 

Add more powdered sugar as needed to get the consistency you prefer. 

The mixture should be thick, but add a tablespoon or two of milk if needed, so that you are able to spread the mixture easily on the brownies.

Heat the cream in a small sauce pan over medium heat until it just begins to boil. 

Remove from heat and pour over the chocolate chips in a bowl. Whisk until the chocolate is melted.

Allow to cool for 10 minutes and then pour over the peanut butter and brownies. 

Smooth with a spatula and then place the brownies in the fridge to set for at least 1 hour.

Roasted Smashed Potatoes

Ingredients

2 lb. baby red bliss or yukon gold potatoes 

(you want them to be small – like, golfball size – about 18 potatoes)

6 tbsp olive oil, divided

1 tsp fresh thyme, chopped 

(feel free to substitute with rosemary, basil, garlic, parmesan)

Salt and pepper, to taste

Directions

Preheat the oven to 500°F

Wash and scrub the potatoes and place them on a rimmed baking sheet pan

Fill the pan with 3/4 cup water and cover the pan tightly with aluminum foil

Place the potatoes on the bottom rack for 25-30 minutes or until they are tender (check by piercing through the foil with a knife)

Remove the potatoes from the oven and blot the remaining water with a paper towel

Allow the potatoes to cool for 10 minutes before coating them with 3 tbsp olive oil

Once the potatoes are coated in oil, smash each one with a potato masher (you could also use a fork or even the back of another sheet pan); you want them 1/3″ – 1/2″ thick

Drizzle the smashed potatoes with the remaining 3 tbsp olive oil

Sprinkle your herbs on the potatoes and season generously with salt and pepper

Place back in the oven on the top rack for 15 minutes and then lower to the bottom rack for an additional 20-25 minutes or until well browned

No Fry Fried Ice-Cream

Ingredients

6 cups honey coated corn flakes cereal, crushed

2 Tablespoons white sugar

3 Tablespoons butter, melted

5 Tablespoons corn syrup

2 teaspoons ground cinnamon

1 gallon vanilla ice cream, softened

Toppings 

caramel syrup, chocolate syrup, whipped cream

Directions

Combine crushed cereal, sugar, butter, corn syrup. and cinnamon in a small bowl. 

Set aside.

Shape ice cream into 3-inch balls and roll in the cereal mixture, pressing lightly to ensure that the ball is fully coated.

Place ice cream balls in muffin tins and freeze until ready to serve.

4To serve top with syrup, whipped topping, and a sprinkle of cinnamon if desired.

Strawberries Filled with Ready Made Cheesecake Filling

Ingredients

30 large and clean strawberries

3/4 cup heavy whipping cream

3/4 cup milk

1 package vanilla instant pudding

Directions

Mix Instant pudding with milk and beat until done.

Beat whipping cream until you get a firm texture.

Mix Cream and pudding.

Make 2 cuts in the strawberries not all the way through.

Fill strawberries with the mix. 

A sandwich bag can be cut at the corner and serve as a filling bag.

Chocolate Graham Cracker Cake

Ingredients

1/2 cup butter

1 cup sugar

3 eggs, seperated

2 cups graham cracker crumbs

2 TBSP baking powder

3 TBSP cocoa

1 tsp salt

1 cup milk

1 tsp vanilla extract

1/2 cup chopped nutsChocolate Sauce

1 cup Whipping cream

2 tablespoons Sugar

4 ounces Bittersweet chocolate, chopped

1 tablespoon Unsalted butter

Directions

Preheat oven to 375F. Cream butter and add sugar and egg yolks, mixing until well combined. 

Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract, and nuts; mix well. 

Beat egg whites until stiff and fold into mixture. 

Pour batter into two greased and floured 9 inch round pans. 

Bake 25-30 minutes. 

Cool slightly. 

Turn out onto a wire rack to cool completely.

Combine the cream and sugar in a small saucepan and heat to a boil. 

Pour the hot mixture over the chocolate and butter in a medium bowl. 

Stir until completely melted and smooth.

Strain through a fine wire mesh strainer into a serving bowl. 

Serve warm.

Lasagna Soup

Ingredients 

For Soup

2 tsp. olive oil

1-1/2 lbs. Italian sausage

3 c. chopped onions

4 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 T. tomato paste

1 28-oz. can fire roasted diced tomatoes

2 bay leaves

6 c. chicken stock

8 oz. mafalda or fusilli pasta

1/2 c. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

For Cheesy Yum

8 oz. ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. salt

pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Directions

Heat olive oil in a large pot over medium heat. 

Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. 

Add onions and cook until softened, about 6 minutes. 

Add garlic, oregano, and red pepper flakes. 

Cook for 1 minute. 

Add tomato paste and stir well to incorporate. 

Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. 

Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. 

Add uncooked pasta and cook until al dente. 

Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. 

This would be an especially smart move if you are anticipating any leftovers. 

Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. 

In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Sweet & Spicy Chicken Wings

Ingredients

900 gms (2lbs) chicken wings

1 cup flour

Marinade

2 or 3 garlic cloves, finely minced

2 tbsp soy sauce

1 tbsp sesame oil

1 tsp chilli powder

1 ½ tsp salt

1 tsp pepper

Glaze

½ cup apricot jam (without pieces of fruits)

1 garlic clove, very finely minced

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp pomegranate molasses

2 tbsp brown sugar

½ to 1 tsp chilli powder

1 tsp red chilli flakes

Directions

Put all the marinade ingredients in a big bowl and mix well. 

Add the chicken wings, mix and coat them well with the marinade. 

Marinate in the fridge for at least 2-3 hours.

Now coat the chicken wings in flour and shake off the excess.

Put them on a baking tray lined with baking paper and spray them with a little extra virgin olive oil.

Bake in a pre heated oven at 200°C (400°F) for 25 minutes. 

Then turn the chicken wings and bake them on the other side for another 25 minutes. 

This cooking time also depends on the size of the wings you are using.

While the chicken is baking, combine all the glaze ingredients in a sauce pan and bring to a boil

Let it cook for another 5-6 minutes stirring constantly. 

Remove the glaze from the fire and keep it aside.

Once the chicken is cooked, dip the wings in the glaze and coat them well. 

Serve hot.

Strawberry Cheesecake Bites

Ingredients

1 (8 ounce) package cream cheese

1/2 cup confectioners’ sugar

2 teaspoons vanilla extract

1Tbsp Lemon juice

12 large fresh strawberries, hulled

2 graham crackers crumbs

2 (1 ounce) squares semisweet chocolate chips

1 teaspoon canola oil

Directions

Wash strawberries and dry well.

Line a baking sheet with waxed paper.

Beat together the cream cheese, confectioners’ sugar, and vanilla extract and lemon juice in a bowl until smooth.

Spoon the mixture into a piping bag fitted with a large round tip. (You can use a ziplock bag and cut a small hole in the corner if you don’t have a piping bag)

With a sharp paring knife, cut the green top off and leave a level bottom.

With the same knife cut two slits at the other end crosswise. Do not cut all theway through.

Place the graham cracker crumbs into a shallow bowl.

Melt the chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave).

Dip the unfilled ends of the strawberries into the melted chocolate and place on the prepared baking sheet; refrigerate until set.

Dip the strawberry end with the chocolate into the graham cracker crumbs.

Pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure that the filling overflows a bit out of the top of the strawberry.

You can sprinkle the leftover crumbs on top for more taste! 

Meat Loaf Cupcakes With Mashed Potatoes

Ingredients

1 pound extra lean ground beef

1/2 pound bulk sweet Italian sausage

1 cup Italian-seasoned breadcrumbs

1 cup shredded carrots

1 cup tomato pasta sauce

1/2 cup water

2 Eggs

1/2 cup finely chopped onion

1 teaspoon finely chopped fresh garlic

1 teaspoon dried oregano leaves

1/2 teaspoon salt

1/2 teaspoon pepper

6 (3/4-ounce) slices deli cheddar cheese

Potato Topping

1 1/4 cups water

6 (3/4-ounce) slices deli cheddar cheese, cut into quarters

2 cups mashed potatoes whipped with butter and milk

1/2 teaspoon salt and pepper to taste

Directions

Heat oven to 450°F

Spray 12 cup muffin pan with no-stick cooking spray. 

Place muffin pan onto 9 x 13 inch baking pan; set aside.

Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. 

Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.

Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. 

Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. 

Place stuffed meatloaf mixture into muffin cups. 

Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.

Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. 

Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.

Cheesy Baked Dip

Ingrediants

8 oz. sour cream

8 oz. cream cheese

16 oz. cheddar cheese, grated (sharp or mild)

4 oz. chopped green chilies

Green onion (suit your own taste)

1 c. chopped ham

1/2 pound chopped bacon

1 round bread loaf, hollowed out

Directions

Mix first seven ingredients together and put into the hollowed out bread loaf. 

Bake at 350 degrees uncovered for one hour. 

Serve with leftover bread or chips...

Dr. Pepper Pulled Pork in the Slow Cooker

Ingredients

2 1/2-3 lb pork butt (also known as a pork shoulder)

24 oz. (2 cans) Dr. Pepper

1 medium onion, cut in quarters and then again in half

2 garlic cloves, minced

1 1/2 teaspoons dry ground mustard

1/4 teaspoon cayenne pepper

Salt and black pepper to taste

1/4 cup apple cider vinegar

3 tablespoons Worcestershire Sauce

Barbecue Sauce of choice

Directions

Place the chopped onions in the bottom of the slow cooker. 

Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. 

Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. 

Using two forks, shred the pork by pulling away from each other. 

The meat should be very tender by this point. 

Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. 

I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!