Labor Day, it signifies the end of summer. And if you’re anything like us, you’re gearing up for your last barbecue of the season.
If you haven’t decided how you’re saying goodbye to summer, here are a couple of our favorite recipes:
Pulled Pork Sandwiches
- 2-4 lb precooked Ham (bone-in)
- 1 can of cola
- 1/4 c of water
- 1 tbsp of brown sugar
- Crush ground pepper
- 1 Package of King’s Hawaiian Rolls
Put ham in crockpot bone in. Empty 1 can of cola, water and brown sugar. Add ground pepper to your taste. Heat on medium for 6-8 hours. After 8 hours, the ham should already pull off. Serve on rolls.
And of course, since we have many a vegetarian in the SlingShot family, we need to ensure that we have a vegetarian option:
Candied Pecan Salad
- 1 bag Spring Mix
- 1 bag Spinach
- 1/2c cherry tomatoes
- 1 can mandarin oranges
- 1 4 oz container feta cheese
- Balsamic Vinaigrette
- 1c candied pecans
Toss the spring mix, spinach, cherry tomatoes, mandarin oranges (drained), and feta cheese with balsamic vinaigrette. Add candied pecans, toss again.