Dinner Bell! - Cowboy Caviar

Cowboy Caviar
from the kitchen of Cathy Cordero

INGREDIENTS:
1 (11oz) can white shoepeg corn, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 (10 oz) can Rotel tomatoes, with juice
2 ripe avocados, diced
1/4 c. red onion, chopped
1/4 c. green onion, sliced
1/4 c. olive oil
1/4 c. red wine vinegar
2 cloves garlic, minced
1 tsp. salt
1 tsp. cumin
2/3 c. cilantro, chopped
Juice of 1 lime


Combine all ingredients, adding avocados last, and toss gently. Serve with chips.
*If you don't like black beans (blasphemy!) you can use black eyed peas.

*Can always substitute fresh chopped tomatoes for the Rotel too.

Dinner Bell! - Pulled Pork Sandwiches

Pulled Pork Sandwiches
from the kitchen of Cathy Cordero via Meredith


1 cup ketchup
1/4 cup brown sugar
4-5 cloves garlic, chopped
3/4 tsp dried sage
1/2 tsp dried oregano
1 tsp sea salt
1/2 tsp pepper
3-5 lb boneless pork shoulder
hamburger buns or hoagie rolls
barbeque sauce (Sweet Baby Ray's is our favorite!!!)
coleslaw (optional)

In the crock-pot, mix ketchup, brown sugar, garlic, sage, oregano, salt and pepper. Trim fat from pork and cut in half. Add meat to crock-pot and turn to coat all sides with ketchup mixture. Cover and cook on low until very, very tender. About 8 hours on low; 6 hours on high. Transfer pork to a large bowl. Using two forks, pull meat apart until shredded. Pour juices from crock-pot over pork to moisten. Spoon onto buns or rolls. Add barbeque sauce and/or coleslaw if you're from the South. So delicious.