4lbs Boneless Pork Butt
1 Cup Shurfine Cola
1 Large Sweet Onion-Quartered
1 Bottle Shurfine BBQ Sauce
1 Tablespoon Chili Powder
½ Tablespoon Garlic Powder
1 Teaspoon Pepper
In a small bowl mix the chili powder, garlic powder, salt and pepper. Rub the pork butt down with mixed seasoning.
In a large slow cooker, placed quartered onion to the bottom of the slow cooker, add the pork butt on top of the onion. Pour the cola around the pork. Cover and cook on low for 8 hours.
Drain off most of the liquids and discard the onion. In the slow cooker shred the pork using two forks until no large pieces remain. Turn slow cooker to warm add in BBQ sauce to taste. Serve with your favorite roll and top with homemade Cole Slaw or crisp dill pickles.
2 lbs Red Potatoes-Washed and cut into wedges
1 ½ Tablespoons Olive Oil
1/3 Cup Shurfine Bread Crumbs
2 Teaspoons Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Pepper
½ Teaspoon Oregano
½ Teaspoon Thyme
Preheat oven to 425 degrees. In a small bowl combine the bread crumbs, paprika, garlic powder, salt, pepper, oregano and thyme.
In a large bowl; mix together the potato wedges and olive oil, add in the bread crumb mixture and toss to coat.
Grease a large baking sheet with non-stick cooking spray and place the wedges on the pan in a single layer.
Bake for 25 minutes turn wedges and bake for another 20 minutes.
½ Cup Shurfine Butter -Melted
1 Egg-Lightly Beaten
1 Cup Milk
1 Cup Flour
1 Cup Sugar
2 Teaspoons Baking Powder
½ Teaspoon Salt
4 Pints Strawberries-Rinsed and Tops Removed
4 oz Shurfine Cream Cheese-Cubed
Preheat oven to 350 degrees. Pour melted butter into a 13x9 glass pan.
In a mixing bowl mix the egg, milk, flour, sugar, baking powder and salt. Pour over the butter in the 13x9 pan, do not stir.
Place the strawberries in a single later on top of the batter. Dot the cream cheese over the strawberries.
Bake for 45 minutes or until golden brown and bubbly.