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5lb pork butt
1. Trim the fat off of the pork butt. Sprinkle dry ingredients and honey all over to form a rub. Cook in slow cooker for 5-6 hours.
2. Once the pork is cooked, use a couple of forks to separate the meat - it should be falling off the bone and easily "pulled". Add your favorite BBQ sauce.
1 box of extra large shell pasta
6 oz block of monterey jack cheese, cubed
6 oz block of sharp chedder cheese, cubed
2 tbsp. of butter
1. Cook the pasta until al dente. Drain. Add butter and cheese and stir until cheese melts.
2. Sprinkle paprika on top (we didn't have breadcrumbs so if you do, you should use that instead)
Broil for a few minutes until golden crust forms on top
1 head of cabbage, shredded
4 carrots, shredded or largely grated
1/4 cup of red wine vinegar
2 tbsp. of sugar
2 tbsp. of olive or vegetable oil
Garlic powder to taste
Salt and pepper to taste
Whisk red wine vinegar, sugar, garlic powder, salt, pepper and oil until combined. Mix cabbage and carrots together. Add dressing and combine. You can serve right away, but it'll taste a little better if you let it soak for a couple of hours.