Southern Pulled Pork Sandwiches MARTHA STEWART RECIPE (my family loves this and it is a great crockpot meal) 

Serves 8.

1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
 Store-bought barbecue sauce, for serving                                                                                                   

(btw you can also cook this in a dutch oven style pot in your oven at 350 degrees for 3 hours)


Directions

1. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
2. Place pork in large crockpot and rub with spice mixture
3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and cook on high for about 6-7 hours or until pork falls apart with a fork.
4. Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.

I serve this with cole slaw, you can buy it or make your own.

No Bake Tamales

No Bake Tamales (these are a family favorite in our house!)

4 teaspoons vegetable oil

1 small onion, chopped

2 cloves garlic, diced

1 pound ground beef

2 teaspoons chili powder

1 tablespoon ground cumin

1/2 teaspoon salt

1 log (16 ounce size) precooked polenta, cut into round slices

16 ounces medium-hot salsa

1 bag frozen corn kernels

1/2 cup fresh cilantro leaves, loosely packed, chopped
Directions:
In 12-inch skillet, heat 2 teaspoons oil over medium-high heat. Add onion and cook 3 minutes or until golden. Stir in garlic; cook 30 seconds. 

Stir in ground beef and cook, breaking up meat with side of spoon, about 5 minutes or until meat is no longer pink. Add chili powder, cumin, and salt; cook 1 minute. 



In 10-inch skillet, heat remaining 2 teaspoons oil over medium-high heat. Add polenta and cook 10 minutes or until golden on both sides and heated through. 



While polenta cooks, add salsa and frozen corn to meat mixture; cook 3 to 5 minutes to blend flavors. Stir in cilantro. 

Spoon meat mixture into deep-dish pie plate or shallow 1 1/2-quart casserole. Arrange polenta on top.