The Pittsburgh Food Diaries: Pulled Pork Sandwiches.

Labor Day weekend is here and in full swing. All across the country, summer-lovers are mourning the end of the favorite warm and care free months, while others excitedly await the arrival of fall, a crisp, cool, pumpkin-filled period of time.

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I’m fortunate enough to be spending the weekend with my best friend since high school. I’m so excited about my time here in Music City, but for anyone planning a BBQ celebration this weekend, I think you should definitely check out this new recipe.

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Last week, we invited our friends Alex and Katie over for dinner. As usual, I was stressing out over what to cook. I wanted something simple, so I wouldn’t be rushed in the one-hour window of time between getting home from work and their arrival, but I also wanted to try out something new. I was – again – browsing through Pinterest, and decided on a crock pot pulled pork concoction.

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A few hours later, I’d say our mission was a success. We took the time to throw everything together in the crockpot before work, and I took over when I got home. The food was good, and the company was great. Not to mention, I even won a game of Catan. Score.

Ingredients: (For the Pulled Pork) 2 Lbs. Pork Boneless Shoulder / 1 Onion / 1.5c BBQ Sauce* / .5c Water / 2 Tbsp. Dry Minced Onion / 1 tsp. Allspice / 1 tsp. Ground Mustard / 1 tsp. Crushed Red Pepper Flakes / .5 tsp. Garlic Powder / .5 tsp. Cinnamon (For the Broccoli Slaw) Bagged Broccoli Coleslaw / .25c Slaw Dressing / .25c Sunflower Seeds

Directions: In a bowl, mix together the spices, and rub the mixture into the pork shoulder. / Place the shoulder into the crockpot, adding the water and the sliced onion. / Cook on low for 8-10 hours. / When the pork has cooked, remove from the crockpot, saving one cup of the juice. / Shred the pork using a fork. / Place the pulled pork back into the crockpot with the cup of juice, and add barbecue sauce. / Cook on low for another half an hour. / Meanwhile, mix the slaw dressing, sunflower seeds and broccoli coleslaw together in a bowl. / Refrigerate for half an hour. / We recommended serving the pulled pork and slaw on toasted buns with a side of grilled corn on the cob. / Enjoy!

*Feel free to use absolutely any kind of BBQ sauce you’d like, but we used Trader Joe’s Kansas City Style Smoky Barbecue Sauce. Unlike most sauces, this one doesn’t use any artificial sweeteners! Its only ingredients are tomato paste, sugar, molasses, vinegar, salt, hickory smoke flavoring, onion and garlic powders, and caramel color. It offers the perfect balance of smoky, sweet and vinegar flavors. You’ve got to try it out!

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