Makes 48 Mini Muffins

You’ll need:
1 can (15 oz.) 100% pure pumpkin
1 pkg. spice cake mix
1 cup water
Cooking spray, butter flavored

Spray 4 (12 cups per pan) mini muffin tins with butter flavored cooking spray.

Preheat oven to 350 degrees F.

In a large mixing bowl mix well all ingredients thoroughly together.

Using a cookie dough scooper (the mini ice cream or a melon ball-er works well too) scoop up batter and drop into 48 mini muffin cups.

Bake in the center of the oven for 12-15 minutes, until a toothpick inserted in the center of the muffin and comes out clean.

Allow to slightly cool before removing and or serving. Refrigerate any remaining pumpkin spice mini muffins.

​Karen’s Note: To make 24 regular muffins fill cups at least 2/3 full and bake for 22-25 minutes, until toothpick inserted in middle comes out clean.

Servings: 8-10
Cooking Time: 14-16 hours

You’ll need:
3.5 – 4 lbs. boneless* pork roast (shoulder or butt)
1 large Vidalia or yellow onion, sliced
4 tsp. garlic powder
4 tsp. paprika
2 tsp. ground black pepper
2 tsp. seasoned salt
2 tsp. red pepper flakes, crushed
1 cup (8 oz.) ginger ale
Non-stick cooking spray
1 (18 oz.) bottle honey barbecue sauce
8-10 hard rolls, half sliced
Honey barbecue sauce (optional, for serving)
Dill pickles (optional, for serving)
Onion slices (optional, for serving)

Spray slow cooker crock with non-stick cooking spray. Place half of the sliced onions into bottom of crock.

Remove any string  from the pork roast and do not trim fat. On one side of the pork roast sprinkle with 2 tsp. garlic powder, 2 tsp. paprika, 1 tsp. black pepper, 1 tsp. seasoned salt and 1 tsp. red pepper flakes.

Put roast in the crock and sprinkle the remaining spices on top. Cover with the other half sliced onions. Pour over the ginger ale, cover and cook on low for 10-12 hours.

Remove the cooked meat from the crock. Strain the “drippings” and save the cooked onions and any leftover seasonings, discarding all liquid. With two forks, shred the meat, discarding any remaining fat, bones (if not boneless*) or skin. Most of the fat will have melted away.

Return the shredded cooked meat, onions and seasonings to the slow cooker crock and stir in the honey barbecue sauce. Continue to cook for another 3.5 to 4 hours on LOW, stirring every 30-45 minutes to make sure meat and barbecue sauce doesn’t get “over caramelized” on the bottom edges and sides of the crock.

Serve with sliced hard wheat rolls or slightly toasted wheat hamburger or hot dog buns, extra BBQ sauce, dill pickles and onions.

​Karen’s Note: Leftover BBQ Pulled Pork can be put into a zip-lock freezer bag and put into a freezer for up to 6 months. A nice tip: Free ready-made sandwiches – a scoop of meat on a bun, well-wrapped, make a great quick meal or snack idea for the coming colder months. Just reheat by removing wrapping, wrap in a paper towel and put into microwave on high for 2 minutes.