BBQ Baked Beans

I have used this recipe for baked beans every summer for the last several years.  Okay, not this *exact* recipe; the previous one included meat.  We've now had this vegetarian version twice and, as always, it's delicious!

2 (15 oz.) cans baked beans

1/2c brown sugar, packed

1/4c yellow onion, chopped

1/2c ketchup

1 TBSP yellow mustard

1 tsp. Worcestershire sauce

1 tsp. red wine vinegar

1.  Preheat oven to 350*

2.  In a medium bowl, stir all ingredients until well blended.  Pour into an 8x8 baking dish.

3.  Bake 1 hr, uncovered, until sauce is thickened.

               

Slow Cooked Pulled Pork BBQ over Sweet Potatoes

Why I have never tried this before, I don't know.  Because the flavor combination is brilliant.

2 - 2 1/2 lb. pork butt roast

salt, pepper, and garlic powder, to taste

1c beef broth

1/4c brewed coffee

olive oil

4 sweet potatoes

1.  Rub pork roast with salt, pepper, and garlic powder.  Place in slow cooker.

2.  Add beef broth and coffee.

3.  Cook on Low for approximately 6 hours, or until cooked through.

4.  During the last hour, preheat the oven to 400*.

5.  Prick sweet potatoes with a fork and coat with olive oil (I just do this with my hands).

6.  Bake potatoes for around 30 minutes, or until a fork stuck into the potatoes tells you they're done.

7.  Get back to the pork:  Dump the liquid and remove pork to a cutting board.

8.  Shred the pork and return it to the slow cooker.

9.  Add as little or as much BBQ sauce as you like (I usually end up using the entire bottle).

10.  To serve:  Slice open each potato and top with the BBQ pork.