Pulled Pork Sammiches

I'm a vegetarian, but I'll taste meat if we're in a restaurant to see if I can replicate it or when I cook it at home to make sure it's perfect. I don't like the taste after 11 years of not eating...it's, um, grissly. 

That said, this is the most delicious pork I have ever had. And it's so easy!

1 T butter

1 can French onion soup

1 C ketchup

1/4 C brown sugar

2 T garlic

1 pork shoulder or rump roast (I like the rump roast; it's more tender)

Salt

Pepper

Hamburger buns (I use the homemade ones I keep in my freezer; they're worth the time to make)

Melt the butter in a heavy pan (I use a cast iron). Salt and pepper and then brown every side of the pork.

Combine the soup, ketchup, sugar, and garlic in a crockpot. Add the pork on top. Cook on low for eight to nine hours or high for four to six hours.

Remove the pork from the crockpot and let sit on a cutting board for 10 minutes. Using two forks, shred the pork. Return to the crockpot and mix with the juices and sauce.

Divide the pork between the buns.

Crock Pot Pork Chops

3 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup


4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste


Place pork chops, Ranch seasoning, and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

Bring a pot of salted water to boil. Add chopped potatoes and boil until tender. Mash slightly with a fork or hand mixer. Add butter, milk, salt, and pepper.


Pile potatoes on to a plate, top with pork chop and the gravy that is at the bottom of the crock pot.