Sweet & Tangy Pulled Pork

Ingredients:

- 1 boneless pork shoulder butt roast (3-4 lb)
- 1 jar (18 oz) apricot preserves
- 1 large onion, chopped (or equivalent dried minced onion)
- 2 tablespoons soy sauce (or 1/4 cup chicken broth)
- 2 tablespoons Dijon mustard

Directions:

Cut pork roast in half; place in a slow cooker.

Combine the preserves, onion, soy sauce, and mustard; pour over roast.

Cover and cook on low for 8-10 hours, or untli meat is tender.

Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks, then return to slow cooker and heat through. Serve on buns if desired.

Spinach Meatballs

These meatballs include spinach as a healthy twist. This recipe makes about 40 meatballs.

Ingredients:

- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup seasoned bread crumbs
- 1/4 cup grated or shredded Parmesan cheese
- 4 garlic cloves, minced (or equivalent minced dried garlic)
- 2 teaspoon dried oregano
- 2 eggs, lightly beaten

- 1 lb ground beef
- 1 lb ground Italian sausage

Directions:

Preheat oven to 375 degrees. Grease a cookie sheet.

Combine the first six ingredients in a medium bowl. Crumble the beef and sausage over the mixture, and mix well. Shape into meatballs.

Place on the prepared cookie sheet. Bake, uncovered, for 20-25 minutes or until no longer pink, turning meatballs over halfway through baking. Drain on paper towels.