Trim the pork of any excess fat. Turn your slow cooker on its low setting. Add the sliced onions. Place the pork on top of the onions and pour half of the barbecue sauce over the top. Cover and cook for about 8 hours.
After cooking, transfer the pork to a bowl. Use two forks to shred the pork. Put the shredded meat into the slow cooker with some of the reserved barbecue sauce and toss to combine. Serve on soft rolls.

Serves 8-10

2 cloves garlic, minced
1/2 teaspoon kosher salt
2 Tablespoons spicy brown mustard
1 tablespoon low sodium soy sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 Tablespoons lime juice
1/4 cup extra virgin olive oil
6 thin cut pork loin chops (with or without bone)
non-stick cooking spray

In a small bowl, combine the first 8 ingredients. Then, using a whisk, slowly drizzle in the oil to emulsify.
Brush each pork chop on both sides with the marinade. Place them on a plate in the refrigerator and let it marinate for at least 1 hour.
Heat a grill pan or a large non-stick skillet over medium-high heat. Spray with non-stick cooking spray, then add the pork chops. Cook for 2-3 minutes on each side. Be careful not to let it burn.

Serves 4-6

Heat olive oil in a large heavy skillet over medium high heat. Cook sausages until browned on all sides. Remove sausage from pan, and set aside. Pour 1 bottle of beer into the pan, scrape up any blackened bits from the bottom. Add the red, green and yellow peppers, onions and garlic to the pan. Add the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. If the sauce is too thick, add a little water. Slice the sausages and add to the peppers. Cover, and simmer another 5-10 minutes or until sausage is cooked through.

Serves 4-6

Brown pork slowly in hot oil. Add 1 cup water, bouillon cube and salt. Mix well. Cover and simmer pork for 1 hour. (or until tender.) Meanwhile drain
pineapple and reserve the syrup. Combine the brown sugar and cornstarch. Add the reserved pineapple syrup, vinegar, soy sauce and ½ teaspoon salt. Cook and stir over medium high heat until thickened and bubbly. Remove from heat and add sauce to pork, mixing well. Stir in pineapple , onion and green pepper, then cook over low heat for 3-4 minutes or until vegetables are tender.

Rub the pork shoulder all over with the pork rub. Cover and refrigerate overnight.

The next day, take out the pork shoulder and let it sit for about 30 minutes at room temperature. Preheat the oven to 300 degrees F. Place the pork, skin side up in an aluminum pan and place in the oven. Cook for 3 hours. After 3 hours, start mopping the pork with the Vinegar-BBQ Mopping Sauce about every 20 minutes. Cook for another 2-3 hours.

Remove the pork from the oven and transfer to a cutting board. Let rest for about 15-20 minutes. Remove the outer skin and any excess fat and discard. Cut large chunks from the bone and shred using 2 forks, or you can chop it up. Toss every 3 cups of shredded pork with 1 cup of the Vinegar-BBQ Mopping Sauce.

Serve on soft hamburger rolls with dill pickle slices and coleslaw on the side.

Combine the garlic, paprika, coriander, black pepper and salt.
Sprinkle both sides of chops.  In a large nonstick skillet combine broth and lemon juice. Mix well. Add Pork and simmer,covered, over low heat for about 30 minutes.  Pour broth mixture from skillet into a glass measuring cup; cool slightly and set aside.  Place chops in same skillet. Heat over medium heat turning once until browned and heated through about 2 to 3 min. Remove chops cover with foil to keep warm.  Using a spoon, skim fat from sauce.
Return broth to skillet. Bring to boil, stirring, over medium heat until reduced slightly, about 2 minutes. Spoon lemon sauce over pork chops. Serve immediately.

Serves: 4

Combine ingredients, pour over pork and refrigerate for 3 to 4 hours before cooking. Enough for about 1 1/2 pounds.

4 pork chops
2 (16 ounce) cans tomatoes
1/2 cup chopped onion
2 teaspoons salt
1 teaspoon granulated sugar
1/8 teaspoon pepper
1/2 teaspoon marjoram
1 bay leaf
1 (8 ounce) package noodles
4 thin onion slices
8 green bell pepper strips

Trim excess fat from chops; brown both sides. Drain on absorbent paper. Combine next seven
ingredients. Place dry noodles in a 2?quart baking dish. Pour tomato mixture over; place pork chops
on top; garnish each with onion slice and green pepper strips; cover. Bake at 350 degrees F for 1 hour.
Remove cover. Bake an additional 10 minutes or until chops are tender.
Serves 4

1 tablespoon sesame oil
1 1/4 lbs. snow peas, trimmed
2 scallions, sliced thinly
1 tablespoon toasted sesame seeds
14 ounces Chinese barbecued pork(cooked), sliced thin

Heat oil in a wok or large skillet; stir-fry the snow peas and scallion for about 5 minutes or until tender. Add the seeds and pork to the pan and stir-fry briefly to combine.

Trim the excess fat from the chops and use it to grease a large skillet. Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place it in the slow cooker. Add the sage, and mushrooms. Pour the undiluted soup and the onion flakes into the still hot skillet. Scrape the pan juices and transfer them into the cooker. Cover and cook on Low for 8 to 10 hours.
Makes 6 to 8 servings.