Pulled Pork Loin with Mustard BBQ Sauce

1 Pork Loin
Salt and Pepper to taste
Season meat with salt and pepper before roasting in a crock pot for 8-12 hours. Remove loin and shred meat into nice sized sandwich pieces. Return to crock pot and add An-Jo Nanny’s Carolina Style BBQ Sauce to taste. Allow flavor to meld together for 20-30 minutes before serving.

Mustard BBQ Sauce

Although we will be sampling this with a bottled sauce this recipe is for the “I can do that!” recipe lovers!

Peach Mustard BB-Q Sauce
3 Tbl. Butter
2 Tbl. Onion, minced
2 cloves Garlic, minced
3Tbl. Cider Vinegar
1/2 C. Whole Grain Mustard
3/4 C. Peach jam or Preserves
1/2 tsp. Kosher Salt

Saute butter, onion, and garlic for 3 minutes. Add the vinegar and saute for another 4 minutes or
until liquid is almost gone. Add the mustard and jam and simmer for 1 minute. Remove from heat and add the salt.

Tailgate Party - Tortellini Soup

1 lb. Italian Sausage, casings removed
1 large Onion, chopped
2 Carrots, peeled and chopped
4 C. Beef Broth or Chicken Broth
1/2 tsp. dried Italian Herb Seasoning
1/2 tsp. Salt
1/4 tsp. Pepper
8 oz. Tomato Sauce
19 oz. Tomatoes in juice, chopped but reserve juice
2 C. Mushrooms, sliced
10 oz. Cheese Filled Tortellini
1 Zucchini, quartered lengthwise and sliced
1/4 C. Parsley, chopped fresh
2 Tbl. Parmesan Cheese

In a large nonstick skillet over medium-high heat, cook sausage 8-10 minutes, or until browned, stirring to break up meat. With a slotted spoon, transfer to slow cooker. Add onion, carrots, broth, Italian seasoning, salt, pepper, tomato sauce, tomatoes, and mushrooms to slow cooker.

Cover and cook on high 3-4 hours or on low 6-10 hours, or until vegetables are tender.

Meanwhile, cook tortellini according to package directions. Drain.

Add zucchini, parsley and tortellini to slow cooker and cook on high 15-20 minutes, or until zucchini is tender. Spoon into individual bowls and top with Parmesan.