Pulled BBQ Pork Sandwich

2-3 # Pork Loin

1 C. Chicken Broth

2 Tb. crushed garlic

1 teas. pepper

1/2 teas. salt

Place Pork Loin in baking dish, pour chicken broth over the meat, coat with garlic, then sprinkle with generous salt and pepper. Cover with tin foil and bake in 300 degree oven. Go shopping for five hours. Pull out roast place on cutting board, wipe away any fat from the outside of roast, discard. Shred the roast by pulling it apart with two forks, set aside in lg. pan.

Add 1/2 C. drippings from roast to pan with shredded pork. Add up to two bottles (15. oz.) of Sweet Baby Rays or your favorite BBQ sauce. It's ok to add water to the bottle, rinse it out by shaking and adding to mixture. It's what we do! Mix all together and serve on your favorite bun. Whoo, that was easy! My friend Diane let me in on this one!

Smoked Sausage GUMBO

1/2 c. olive oil optional
2 c. chopped onion
2 c. chopped green pepper
1 c. chopped celery
2 T chopped garlic
1 lb. smoked sausage, thinly sliced (I've used the Jeanie O smoked turkey sausage - less guilt and taste good)
1 small can corn
1 c. frozen okra or collard greens
2 cans chicken broth (4C)
1 qt. water

1/4 c. Quinoa (optional, but why not)

2 C. peeled, chopped tomato (or one can)

1/4 c. Worcestershire sauce
1/4 c. catsup
3 bay leaves
1 tsp. hot sauce and/or ¼ teas red pepper (or more depends on how spicy you like)
1 tsp. dried whole thyme
1 tsp. dried whole oregano

8 Cups of hot cooked rice

Combine oil in a large pan with onion, green pepper, celery and garlic, continue cooking until vegetables are tender. Add sausage and all ingredients except rice; bring mixture to a boil, reduce heat and simmer 2 hours. If you can wait that long.

You can also stir in shrimp, crabmeat, and cooked chicken if you wish and continue cooking 10 minutes. Remove and discard bay leaves. Serve gumbo over rice, season to taste with salt & pepper. Yield 11 cups