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Slow Cooker (Crock-Pot) Shredded BBQ Pork Sandwiches

Slow Cooker Shredded BBQ Pork

1 large pork roast
1/2 - 1 cup water (depending on how big your roast is)
1 tsp liquid smoke
1 tbsp garlic flakes (or 3 cloves fresh garlic, minced)
1 tbsp dried onion
1/8 tsp red pepper flakes
1 tsp salt
1/8 tsp pepper

2 bottles BBQ sauce, garlic powder, black pepper and hamburger buns

Place pork roast and remaining ingredients into slow cooker. Cook on low for 12 hours; turning roast over after 6-8 hours. Allow to cool and shred; removing fat as you go. Roast can be placed in refrigerator overnight and shredded the next day. Place shredded pork back into clean slow cooker. Pour in enough bbq sauce to coat the meat. Sprinkle in a pinch of hot pepper flakes, a 1/2 tsp garlic powder, and fresh pepper.
Set slow cooker to low; serve when ready to eat. Serve on toasted hamburger buns.

*I like to use half hickory smoke and half spicy honey bbq sauce.

Corn Chowder and Creamed Corn Recipe

Corn Chowder

Ingredients:

2 Tbsp bacon grease (or vegetable, canola, or olive oil)

12-16 oz frozen corn

4 Medium Potatoes, peeled and cubed (6 small)

1 Medium Onion, chopped finely

2 Cups Chicken Broth

4 Cups Water

2 Cups ½ and ½ (or 1 can evaporated milk)

2 Cans Creamed Corn (or, 3 cups homemade creamed corn - see below)

½ - 1 tsp Salt

1/8 tsp Pepper

1 Tbsp Sugar

1/4 cup water mixed with 2 Tbsp cornstarch

Directions:

In heavy duty stockpot, heat bacon grease. Add onions and ½ tsp salt and Sauté until opaque and lightly golden. Pour in chicken broth, water, and ½ and ½, or evaporated milk. Add more salt if needed,  pepper, and sugar then bring liquid to a low simmer. Add potatoes and frozen corn and creamed corn. Simmer on med to low heat until potatoes are tender. Stir in cornstarch and water mixture and continue cooking for a few minutes to thicken up soup.

Creamed Corn

(original version, “Cream Corn Like No Other”, can be found @ AllRecipes)

Ingredients

12 – 16 oz frozen corn

1 cup heavy cream

1 teaspoon salt

2 tablespoons granulated sugar

1/4 teaspoon freshly ground black pepper

2 tablespoons butter

1 cup whole milk

2 tablespoons all-purpose flour

Directions

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Serve hot, or store in freezer for later use in Corn Chowder.