This type of roast pork sandwich often shows up in rural PA at family get-togethers and community gatherings. It’s not really a BBQ at all, as you’ll see by the list of ingredients.

4-5 lb pork roast
2-3 tsp. chicken bouillion
1 tsp. salt
1 tsp. pepper
2 medium onions thinly sliced

Place pork roast in a large dutch oven and cover with water. Add the other ingredients. Bring to a boil, then reduce heat and simmer for a few hours. When roast pulls apart easily with a fork, it’s done. Pull apart roast with a fork. Mix a few tablespoons of flour in a 1/2 cup of cold water and stir into liquid with roast. Simmer for a few minutes to thicken broth to a gravy consistency. Serve on hamburger buns and have ketchup and mustard handy.

2-3 lb pork tenderloin roast
1/2 tsp. pepper
1/2 tsp. salt
1 can root beer soda
2 medium onions, sliced
1 T minced garlic
1 cup chili sauce

Bottled BBQ sauce (optional)
Coleslaw (optional)
10-12 hamburger buns

Place all ingredients, except chili sauce in a slow cooker. Cook on high heat 1 hour. Reduce to low heat and continue to cook for 7-8 hours. Pull apart pork roast with a fork and add 1 c chili sauce to liquid to make a sauce. Serve on hamburger buns. Have some bottled BBQ sauce handy for those who want more sauce. Some areas of the country like coleslaw served on top of their pulled pork sandwiches.

My sister, Marilyn, made up this recipe and my kids loved this when they were young. It’s got just enough zip to it, without being too spicy.

2 green bell peppers,, sliced
1 large onion, sliced
1 large can (28 oz.) tomato puree
1 small can tomato paste
1 small can water (use the empty tomato paste can)
2 T Worcestershire Sauce
1/2 tsp. sugar
1/2 to 3/4 tsp. Creole seasoning
1/2 tsp. garlic powder
1-2 lbs fresh pork sausage links or kielbasa or Polish sausage

Cook and brown sausage in large skillet. Remove from pan and drain off grease. Saute bell peppers and onions a few minutes in skillet. Add sausage and vegetables to a large dutch oven (large cook pot) and then add the rest of the ingredients. Stir frequently and simmer over medium to low heat (if the sauce splashes too much, lower the heat a little) for 1-2 hours. Serve in large hoagie rolls. I like to put some of the sauce on cooked rice and eat it with my sausage sandwich.

This is that Campbell’s soup chicken potpie recipe with a few additions. I double the recipe to make a 9 X 13 pan.

1 package frozen mixed vegetables
1 cup cut-up cooked chicken
1 can (10 3/4 ozs) condensed cream of chicken soup
1/2 cup finely diced onion
1/2 cup finely diced celery
1 T dried parsley or 2 T fresh chopped parsley
1/2 to 3/4 cups chicken broth
1 cup Bisquick mix
1/2 cup milk
1 egg
Paprika

1. Heat oven to 400F. Mix frozen vegetables, chicken and soup, onion, celery, parsley and chicken broth in an ungreased 2 quart casserole.

2. Stir Bisquick, milk and egg in small bowl with fork until blended. Sprinkle paprika on top. Pour over chicken and vegetables in casserole dish.

3. Bake 30 minutes until golden brown.

First prepare the meatballs:

1 pound ground beef
1/2 cup dry bread crumbs
1/4 cup milk
2 T finely chopped onion
1 tsp. salt
1/2 tsp. Worcestershire sauce
1 egg

Mix ingredients and shape into 1 1/2 inch balls. Brown in a frying pan
with a little oil or bake in a 400 degree oven for 20 to 25 minutes. I line two cookie
sheets with parchment paper and bake all of them at the same time.

Next prepare the other ingredients:

1/2 cup brown sugar
1 T cornstarch
1 can pineapple chunks
1/3 cup vinegar
1 T soy sauce
1 green pepper, coarsely chopped
1 onion chopped in large pieces
1 cup baby carrots or carrots cut into 2 ” sticks

I stir fry baby carrots, green pepper and onions until they are soft, but crisp tender in the correct way. Mix the brown sugar,
cornstarch, vinegar, soy sauce in a small bowl, then add to pan. Add
pineapple chunks and meatballs, heat through.

Serve over cooked rice.

6 slices bacon
1 medium head of cabbage (about 2 pounds), cored and cut into wedges
1 medium onion
2 Tbsp. sugar
1/4 to 1/2 cup water
1 tsp minced garlic
1 tsp seasoned salt
2 tsp. caraway seed
1 lb kielbasa or smoked sausage, sliced into small pieces
1 small bag of baby carrots (optional)

In a large skillet fry the bacon until crisp. Remove the bacon and drain on paper towels. Brown the kielbasa or sausage in the bacon drippings. Then add the cabbage, onion, sugar, water, spices and carrots. Cover and cook over medium heat 10-15 minutes, stirring several times. When the cabbage is tender sprinkle the crumbled bacon on top.

Note: The sugar takes away the bitter taste cabbage often has. If you ever cook cabbage in water or put it in stew or soup, always add a couple pinches of sugar to the water.