Pulled Pork~by Kelsey

I found this recipe in a magazine.  It really tenderizes the meat fast, I cooked a couple-pound pork loin that was still frozen for about 5-6 hours on a combination of low and high and it was almost over-tenderized.

2 pound pork tenderloin (or really any cut would work)
12 oz root beer

All you do is put the meat in there, and then dump in the root beer.  After it cooked, I took the meat out of the root beer and I shredded it and mixed in bbq sauce and served it on hoagies or hamburger buns with coleslaw.  An easy way to feed a crowd!

BBQ Pork Loin and Jasmine Rice~by Kelsey

My mother-in-law has made this for us a couple of times and we all loved it, so I had to try it out myself.  It is simple, makes good left overs, and is easy to transport for tailgating, etc.

Ingredients:
Pork Loin
Bottle of BBQ Sauce, your choice of brand, but we insist on Sweet Baby Ray's
Jasmine Rice (I had no idea that there was such a thing.  I used white rice the first time and it just didn't work.  Then I found out that there is actually JASMINE rice, so make sure you get that!)

Put the pork loin in the slow cooker and dump the bottle of bbq sauce over it.  Cook on low all day, or on high half the day.  When you are ready to eat, grab a couple forks and shred the pork in the slow cooker.  It should pretty much just fall apart as you stir it around.  Cook the rice according to the package directions and based on how many servings you need.  Spoon the pork and sauce over the rice and enjoy!  Trust me, you won't be sorry that you made this!