BBQ Pulled Pork

This is also from Incredibly Easy Recipes from Rival Crockpot.

1 pork shoulder roast (about 2.5lbs)

1 bottle (14 oz) barbecue sauce

1 tablespoon fresh lemon juice

1 teaspoon packed brown sugar

1 medium onion, chopped

1. Place roast in slow cooker.  Cover; cook on low 10-12 hours or on high 5-6 hours.

2. Remove roast from slow cooker; discard cooking liquid.  Shred pork using 2 forks.  Return port to slow cooker.  Add barbecue sauce, lemon juice, brown sugar and onion.  COver; cook on low 2 hours or on high 1 hour.  Serve shredded pork on hamburger buns or hard rolls.

*On a tip from my sister, we only used about half of a medium/smallish onion.  It was really good.  I had it on a bun and my husband ate it like taco with lettuce, cheese, sour cream and tomatoes.  It was good both ways.  It makes a lot and we ended up sticking most of it in the freezer.  Hopefully it freezes well!

Pork Fried Rice

Ingredients:

1 cup bean sprouts

2 tablespoons vegetable oil

1 cup sliced mushrooms (3 oz)

3 cups cold cooked rice

1 cup cut-up cooked pork

2 medium green onions sliced (2 tablespoons)

2 large eggs, slightly beaten

3 tablespoons soy sauce (*We found 3 tablespoons to be WAY too much.  My sister made it with 1 1/2 tablespoons and said it was perfect.)

Dash of white pepper

1. Rinse bean sprouts with cold water; drain.  2.  Heat 1 tablespoon of the oil in 10-inch skillet over medium heat; rotate skillet until oil covers bottom.  Cook mushrooms in oil about 1 minute, stirring frequently, until coated.  3.  Add bean sprouts, rice, pork and onions.  Cook over medium heat about 5 minutes, stirring and breaking up rice until hot.  4. Move rice mixture to side of skillet.  Add the remaining 1 tablespoon oil to other side of skillet.  Cook eggs in oil over medium heat, stirring constantly, until eggs are thickened throughout but still moist.  Stir eggs into rice mixture.  Stir in soy sauce and white pepper.

*The recipe says to use cold rice, even day old rice, because it prevents it from getting mushy.  We didn't have day old rice, so we made some in the microwave and then stuck it in the fridge until it had cooled down a little.  That worked just fine.