End of Summer Recipes

Fall is right around the corner. Soak up the end of summer with one of these delicious recipes!


Pulled Pork Ingredients:

7 pound Pork Shoulder

4 tablespoons barbecue Dry Rub seasoning

2 Bay Leaves

2 cups beef stock

18 ounces Barbecue Sauce

Slaw Ingredients:

14 ounce bag tri-color slaw

1/4 cup parsley leaves

1/2 cup mayo

1 tablespoon sugar

1 tablespoon apple cider vinegar

1 teaspoon whole celery seed



8 rolls


How to Make Slaw

Add slaw, parsley, mayonnaise, cider vinegar, sugar and celery seed to a large glass or other non-reactive bowl and stir to combine. Season with salt and black pepper, to taste.

Store in the fridge until ready to use.

How to Make Slow Cooker Pulled Pork

Cover the Pork Shoulder in dry rub.

Add the beef stock, bay leaves, and pork shoulder into the slow cooker. Cook on low for 6 hours or high for 4 hours.

Remove the cooked pork and the bay leaves from the slow cooker. Remove half of the liquid from the slow cooker. I find it best to do this with a liquid measuring cup.

Remove the bone from the pork shoulder if you used a bone in cut of meat.

Using a fork shred the pork and add it back into the slow cooker add the Barbecue sauce and mix well. Cook for an additional 30 minutes on low.

How to Make a Pulled Pork and Slaw Sandwich

If you are making sandwiches they are amazing when you put a heaping spoonful of barbecue pulled pork with a spoonful of slaw on top!



15-ounce yellow cake mix


Vegetable oil

Peach juice or nectar




Brown sugar


Confectioner’s sugar


Preheat oven to 350F

Blend together the cake mix, eggs, oil, and nectar and food coloring, if using, until well combined. Fold in the peaches and turn the batter into a lightly sprayed 9×13 pan. Bake for about 28 minutes, or until done…you can check with a toothpick, it should come out without batter clinging to it, but moist crumbs are fine.

Put the butter, cream, and brown sugar in a saucepan and bring to a boil, stirring constantly. Take off the heat and add the vanilla and the sifted sugar. Whisk until well blended and the little lumps of sugar have disappeared. Put it back on a low heat if necessary.

Pour the frosting over the cake, trying to get it evenly coated on the first try, because it will set up quickly and you won’t be able to spread it without cracking the surface.

Let the frosting harden at room temperature or in the refrigerator before cutting.