Crockpot Pork Dip Sandwiches

Here is an easy and delicious recipe that will be sure to please. It is an adaptation of a recipe I obtained from my mother in law, Vera. The only reason I adapted it, is because I lost my original recipe and wanted to make it. I am a little impatient, so I just winged it. It came out much better than I expected! It is a little tangy and oh so tender! I used pork butt roast, so it is affordable and satisfying. Give my version a try. If  I can obtain the original again, I will share it too! Both are fantastic and the crock pot makes it so simple.
Enjoy!

4 to 5 pound pork butt roast (some fat trimmed)
1/4 cup vegetable oil, for browning
garlic powder
salt
black pepper
1/2 chopped bell pepper (I used orange but any will work)
1 package pork gravy mix (I used turkey gravy mix, worked just fine)
1/4 cup orange juice
1/4 cup apple cider vinegar
 dash of worcestershire sauce
oregano, basil, thyme, sage to taste
2 tbsp olive oil
1 1/2 cups water
2 bay leaves
Sub rolls or your favorite sandwich buns. I prefer toasted.

Generously rub pepper, garlic powder and salt onto roast.
Brown on all sides in a skillet with vegetable oil.
Place in crock pot with the fat side up. I trim some of the fat before browning if it is excessive.
Saute bell peppers in the pan after removing roast until soft Add to crock pot.
Mix all other ingredients together and pour over roast. Add a little extra salt and pepper if desired.
Cook on high for about an hour and a half. Turn down to low and cook an additional 4 to 5 hours until roast is falling apart.
Remove and pull apart with two forks, removing bone and fat as you go.
Add some of the juice to maintain moisture.
Strain the remaining broth from the crock pot and serve as a dipping sauce if desired.

Crock Pot Oatmeal

This is a simple way to get a hearty breakfast anytime with little effort. Imagine waking up to a delicious breakfast waiting on you! All you have to do is grab a bowl and dig in. I suggest this for Thanksgiving morning. Growing up in Tennessee, dinner was in middle of the day and that evening meal is supper. My mother always got up before dawn on Thanksgiving to start preparing her meal so it would be ready by noon, that was when dinner was served. She would have thought anything later was unheard of! She always had a meal that would impress even the most experienced chefs. They don't have nothing on my Mama when it comes to cooking anything southern style. She always managed to put together a fantastic meal, and get it done! She would have loved this recipe. If it had been around when we were young, she wouldn't have had to fix breakfast for eight hungry people before she started her "dinner" cooking! So I offer you this wonderful breakfast idea for Thanksgiving, or any time for that matter, in the spirit of my beautiful, awesome mom, Amy. I just wish I could have some of her good food right now. She was the expert on everything good!
Enjoy!

4  cups milk
1/2 cup brown sugar
1 tbsp melted butter
1/2 tsp salt
1 tsp cinnamon
2 cups old fashioned or steel cut oats (not quick cook)
2 cups apple, chopped
1 cup raisins
1 cup walnuts, chopped

Coat the inside of a 3 to 4 quart slow cooker with cooking spray.
Combine all ingredients in the slow cooker and mix well.
Cover and cook on Low overnight,  do not exceed 7 to 8 hours, depending on how fast you crock pot cooks, this may need to be adjusted. Don't over cook.
Stir and serve. The leftovers can be refrigerated.
Simple, huh? Enjoy!