I got this recipe from my friend Diana who swears by this recipe!

Dry rub:
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
4 pound shoulder pork roast

2 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder

6 soft hamburger buns with seeds
BBQ sauce
Cole slaw

Preheat oven to 325 degrees F.

Mix the dry rub ingredients in small bowl.

Sprinkle dry rub all over the pork roast, pressing into the pork.

Cover with plastic and refrigerate for at least 2 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven.

Place pork in the oven and tightly cover with aluminum foil then lid.

Roast for 4 hours or until fork tender and shreds easily.

Brush the roast with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle.

Shred the pork with a fork or tongs into bite size pieces.

1 large onion, sliced
2-1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion.

In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce. Pour over roast.

Cover, and cook on low for 6 to 8 hours or on High for 3 to 4 hours.

Serves 8

WW PointsPlus: 5

Here is a trick I just learned about making bacon:

1. Line a baking sheet with foil
2. Arrange bacon slices on the foil.
3. Place the baking sheet on the center rack of a cold oven.
4. Close oven door.
5. Turn oven on to 400°F.
6. Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it’s done.
7. Remove the pan from the oven.

You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so.

Brown four pork chops in a skillet.

Place in crockpot.

Place fresh peach halves on top of chops before pouring sauce over them.

Mix and pour this sauce over your pork chops:

1/4 cup vinegar
2 tablespoons lemon juice and water to make 1/4 cup
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves

Cook in crockpot for about 3-1/2 hours on 3 (or medium).

6 pork chops or small pork roast or pork tenderloin
1 onion, chopped
3 tablespoon catsup
10.5 oz can cream of mushroom soup
2 teaspoons Worcestershire sauce

Place into crockpot and simmer about 4-5 hours.

Serve with rice, noodles, or potatoes.

1 pork roast (or beef)
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce

Cook roast covered in water (start with hot water) in crockpot on low 10-12 hours.

Pour off water and pull meat into shredded pieces.

Saute onion in a little butter.

Combine barbecue sauce, onions, sugar and juice of lemon with meat in crockpot.

Cook on high for 1-1/2 to 2-1/2 hours or on low for 3 to 6 hours.

1 – 4 pound pork loin roast, trimmed
1/4 cup of unsweetened apple juice
Salt and pepper to taste
3 tablespoons of brown sugar
6 apples, quartered
1 teaspoon of ground ginger

Rub the roast with the salt and pepper.

Brown the pork roast under the broiler to remove any excess fat and drain well.

Place apple quarters in the bottom of a crockpot.

Place the roast on top of the apples.

Combine the apple juice, brown sugar, and ginger.

Spoon this mixture over the top surface of the roast, moistening well.

Cover and cook on Low setting for 10-12 hours or until done.

4 or 5 pork shoulder chops
1 package Lipton onion soup mix
1 can cream of chicken soup
10 ounces water

Trim fat off pork chops and cut into stew size pieces.

Lightly brown and place in bottom of crockpot.

Combine remaining ingredients and pour over pork.

Cook 4 to 6 hours on low until tender.

Serve over rice or noodles.

Serves 4