ENTREE: Pulled Porkgasm

There aren't many sandwiches as tasty as pulled pork. I think I've officially perfected my pulled pork recipe. I could seriously eat this every meal for the next year. Remind me of that resolution when I weight 300 pounds...

• 1 1/2 lbs boneless pork loin
• 1/2 cup organic ketchup
• 1/2 cup cider vinegar
• 1/4 cup brown sugar (not packed)
• 3 T. McCormick mesquite seasoning
• 2 T. Tabasco Worcestershire sauce
• 1 t. ground mustard

Throw everything in the slow cooker and cook on LOW for 8 hours. Flip the pork loin halfway through, if you happen to be near the slow cooker. About 20 minutes before you're ready to eat, shred the pork so it can soak up the tasty sauce better. I served it on Grands flaky biscuits -- maybe not the healthiest choice, but delicious and totes recommended.

ENTREE: Biere Dip

There are few foods in the world I love more than French dip. Seriously. If you put Russian caviar next to a poorly-made French dip, I'd still pick the dip -- no question. So it was high priority for me to come up with a solid French dip recipe. And here it is.

• 1 1/2 pounds of chuck roast, cubed
• 12 oz of beer (I used Leinenkugel, but I bet an amber or a stout would be even better...)
• 1 can of beef broth (low-sodium for me)
• 1 package of onion soup mix (generic rocks)
• 1/2 cup of soy sauce (Kikkoman)
• 1 Tbsp minced garlic

Throw everything in the slow cooker on HIGH for 6 hours. Move the beef to a bowl and shred it with a fork; put the shredded beef on a roll.  Strain the little onion bits out of the broth, and make bowls of au jus for dipping. My hubby recommends a slice of cheese on the sandwich, but I can go either way. Tres delish, dude.