Pulled pork sandwich, cole slaw & beans

Pulled pork

Use your favorite rub and season a 5 lb. pork shoulder then cook in a slow-cooker for 8 hours on low. Take it out, let it cool and shred. Add BBQ sauce and put it all back in the crock pot on high for 30–45 minutes or until warm.

Cole slaw (the best I've ever had!)

• 1 (16 ounce) bag coleslaw mix
• 2 tablespoons diced onion
• 2/3 cup creamy salad dressing (such as Miracle Whip)
• 3 tablespoons vegetable oil
• 1/2 cup white sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon poppy seeds

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Baked beans

I was lazy and used a can of Bush's Maple Cured Bacon baked beans and added diced onions. Heat slowly.