Beef Stew with Crust

Left-over Stew with Crust. When cooking, the crust should cover the Stew !

STEW:
Cut some kind of meat up in cubes. Put flour and seasonings in a plastic bag (I used seasoning salt, pepper, Garlic Plus and Paprika.) Add meat and shake to cover. (I mean shake the meat in the bag. You yourself don't have to shake.)

Meanwhile, add Canola Oil to pan, heat and add floured meat. Fry up until brown on all sides, then add onions, celery, mushrooms, water, and Onion Soup Mix. Pop in oven for about an hour and a half, then add some frozen veggies and a couple of chopped up tomatoes. At this point in time, mine looked a bit too thick, so I added water. I should never have done that. (Yes, I know I don't have amounts or anything. Go with your instincts - it's Stew, for goodness sake, not  some fancy French stuff like Carbonnadeiilig.) Cook for about a half hour more, then pop the crust on top.


CRUST:
In bowl, mix:
2 cups flour
3 tsp baking powder
1 tsp salt


Add:
1/4 cup cold butter, cut in small chunks. Blend in with pastry blender, two knives, or you own little (washed) fingers.


Add:
1 cup of water. Mix with fork until all is sticky. Tip out on a well floured surface (like a table, not a floor) and  pat it lightly a few times, using more flour if needed and forming it into a circle that will almost fit the pan you are using. Carefully lift it and place it on top of the hot stew. Bake at 350 for about 20 minutes, or until it's brownish on top and cooked all the way through.


This is so yummy. When you are cooking a roast of beef or pork, make this and cover the meat during the last 20 minutes or so of cooking. Make sure you have enough liquid in the roaster, as the pastry that sort of droops over the sides of the roast will soak up some of the liquid and become the most sought after (and fought over) part of the meal. We had one 'vegetarian' dinner guest once who couldn't stop eating it, much to our distress. Although it was a bit funny.

Cliff's Recipe for Scottish Tablet

Scottish Tablet Recipe (For Christina, so she can stop whining) 

by Cliff Pike on Sunday, December 19, 2010 at 10:42am

1/2lb butter

1 tsp vanilla extract

4 tbsp corn syrup

2kg fine sugar

1 cup 3.25% milk

2 tins eagle brand condensed milk.

26oz. bottle of Captain Morgan DeLuxe dark rum.

Dig out a pot that you feel is of an adequate size then get one twice as big and use that. When the stuff comes to a boil it acquires a life of its own and does its very best to find its way out of the vessel. Not only that, it burns like the devil when it spits on your hand so wear oven mitts. Slippers are a good idea too. The burn marks and scars on the top of my feet will attest to that. Shorts and no shirt ( this applies to males only ) are definitely out. Safety goggles are optional.

To get started pour out 1oz or so of rum into a small glass and pour it down the hatch. Then add the cup of milk to the pan. Make sure that you use 3.25% milk. Nothing else will do. 2% is mostly water and 1% is water. So if you decide to go with 1% use water instead, it’s cheaper. If you thought this was milk when you bought it you were ripped off.

Taking a sample of sugar from the bag, run a quick test using the 77710e gauge and test it for moisture content. This should be between 0.03% and 0.05% at a relative humidity of between  55% - 65%. If the sugar meets this specification add it to the milk already in the pot. Failure to do this test will result in a very unhappy Christmas.

Pour another ounce or two of rum and wet your throat with it. It will help wash the sugar dust down.

Open both tins of Eagle Brand condensed milk and empty them into the mix. Fight off the crowd who are vying for licking rights to the empty tins. Using one of Poppy Pike’s home-made wooden spoons give everything a good stir until it liquifies, at the same time add a little heat. It is important to keep things stirred up from now on to prevent the sugar from burning at the bottom of the pan. Bring the mix to a slow boil, during which time cut the ½ lb. of butter into smaller chunks and tiss it on. Keep stirring slowly throughout untul the bitter hes malted, and it should boil for about 12 minutesh, give or take half an hour or so.

Another shot or two of rum will go well about now. Gulp!

When the butter hash fully schmelted shcramble to find the candy thermomeme…….thremem……the thing that tells you how hot it ish… that I forgot to menshion above and clip it to the odge of the pet. Don’t shtop shtirrrrring. Now you can add four tbsps of corn syrp, making sure that this is made using Number 2 Yellow Dent Corn. Better pull up a chair or a stool and shiit down because this is impossible to do from the floor. Close one eye and focush on the black stuff in the middle of the theromito…..oh you know what I mean…..until it reashes about 230 -240 ‘grees….then turn back the heat to maintain the bile.  With one hand shtirring and one holding the pot, use the other hand to pour in a teeshpoon full of valinna extract. All the ingradaen……stuff ish now in the pit.

Rum. Little happy dance. Wheeeeee!    Oops, keep stirring!

After about twelve minutes or so the colour of the shtuff shood be close to the colour of the wallpaper in our kitshen at 49 Rhonda Road back in 1974. When you see this take the pot away from the heat and keep shtirring until it stops spitting back at you, then beat the crap out of it either by hand or with an electric thingy. After that pour it into two cookie trays lined with parchment paper, that you forgot to prepare beforehand. Let it sit for a couple of hours before etching it to the size of your liking, then set it in the fridge overnight.

Drink whatever is left of the rum.

BETTER MUFFINS THAN THE BEST MUFFINS I USED TO MAKE

To get the best out of your flour, always use a spoon and spoon it in your measuring cup, a nice big mountain of flour, then level it with a knife. Believe me, it makes a difference in all your baked goods. Unless of course, the recipe asks you to sift - then sift.

Preheat oven to 400 degrees. Place a bowl of water on lower rack - keeps 'em moist!

Stir or whisk together:

2 cups flour

1 cup sugar

3 tsp baking powder

1/2 tsp salt

Mix together:

1/2 cup canola oil

1 cup milk -see note below

2 tsp vanilla

2 eggs

Add wet to dry, stirring just until blended.

Add yummy stuff now, if desired:

fruit, fresh or frozen - blueberries or cranberries - I sometimes add grated orange or lemon peel to the dry stuff if I'm making these particular ones, - partridgeberries - if you're lucky enough to get any, but I would increase the sugar - chocolate chips, raisins, whatever you have lying around. I personally like a combination of blueberries and cranberries - all yummy.

Bake 20 - 25 minutes - if there are frozen berries in them, they will take longer.

Here's the note below: if you use Carnation milk straight from the can, you don't have to dilute it with water. If you're making berry muffins, dilute it with orange juice, and add the grated orange peel. If you're making apple muffins, use apple juice. I have diluted it with frozen juice concentrate, and that works well, just don't use it frozen - best at room temperature, or the batter will be too thick. Experience talks here.

It's best not to put them in a covered container, even when they are cold, or they will become a bit sticky on the top. Experience just can't shut up.

Chocolate-Oatmeal Cookies

1 cup plus 2 tbsp shortening (Butter Flavoured Crisco is good here!)
2 cups white sugar
2 eggs
4 tbsp water (I use milk instead)
3/4 cup cocoa
2 tsp vanilla
2 cups flour
1 tsp baking soda
2 cups quick cooking rolled oats

Cream shortening and sugar
Beat in eggs, water, and vanilla

Whisk together - flour, baking soda and cocoa and stir into creamed mixture. Stir in oats. (This is a sticky dough, be prepared to get your hands all yucky.)

Form into 1" or so balls and dip into sugar - place on either greased or parchment covered cookie sheet, and flatten a bit with the bottom of a glass - they will look like peppermint patties now. (This works better if there isn't an indent on the bottom of your glass.) Then you will notice that the sugar you dipped the balls in sort of disappears, so I just take each little patty cookie and dip it in sugar all over again.
Bake at 350 degrees for 10 - 12 minutes. I bake mine for 9 1/2 minutes.

Makes about 7 -  7 1/2 dozen depending on the size of your cookies. I got 86 Enough to eat plus share - which, as Martha would say, is a good thing! The recipe says 8 dozen - ???

Best By Far Oatmeal Cookies

2 cups flour
1 cup white sugar
1 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup shortening
2 eggs
1/2 tsp vanilla
1 1/2 cup quick cooking rolled oats
sugar for dipping

In mixing bowl (duh) mix together first 6 ingredients. Add shortening (I use Butter Flavour Crisco), eggs and vanilla. Beat well. Stir in oats. Form into small balls and dip tops in sugar. Place on ungreased cookie sheet (I never use greased cookie sheets anyway, I always use parchment paper on my cookie sheets). Bake at 375 degrees for 10 - 12 minutes - for my oven I leave in about 91/2 minutes.
Makes about 51/2 - 6 dozen depending on the size of the cookies! I got 68 this time around - the recipe said I could get 7 dozen. Yeah, right. How small would they be, I wonder - mine aren't all that big.

Howard's Amazing Stewed Fish

1 pack Basa Fillets
Russet Potatoes, sliced
Onion, sliced
Salt
Pepper
Savoury

Grease casserole dish. Add a layer of fish, then season with salt and pepper. Add a layer of potatoes, season, then a layer of onions, and season. Do one layer of each, or more if you are feeding a crowd. Top of with seasoning and sprinkle savory over top. Bake covered in 325 oven for about 40 minutes to an hour, depending on how deep your dish is. It's done when potatoes are done, just stick a fork in a potato to see. This is really good. Really.

White Raisin Bread

1 pkg Robin Hood Bread and Roll Mix (Walmart or Safeway carry it, cheaper at Walmart)
1/2 tbsp sugar
4 cups of raisins
1/4 cup sugar
5 cups warm water
2 eggs, beaten
4.5 - 5 cups of flour

In large bowl (I use a plastic basin, one that is also good for soaking your feet - not that I would) pour 5 cups of warm water and dissolve 1/2 tbsp sugar in it. Sprinkle yeast from both yeast packets in Bread Mix and let stand for 5 minutes. Stir in eggs, sugar and raisin and dump in all the B&R Mix. Add 41/2 to 5 cups of flour (start with about half of that, and add the rest as needed - or should I say as kneaded. Knead for about 8 minutes to make a nice soft silky dough - it should be a little bit sticky but not so much it sticks to your hands when it's done, just keep sprinkling flour on it as you go. Grease bowl and dough with butter, cover with a clean tea towel then wrap a nice big towel around to keep out the draft, and let rise for a couple of hours. Actually, just follow the directions on the pack from now on.
By adding the extra water and flour, you should get 6 loaves. (There's only 5 in the pic because my men and I ate one for dinner - and I only had one slice.)

Best Ever Sugar Cookies

1 cup softened butter (not margarine .... butter is better cos it makes a better batter)
2 cups sugar (now you know why they are called Sugar Cookies)
2 eggs
1/2 cup milk
1 tsp vanilla (the real stuff, not the fake crappy stuff)
4 1/2 cups of flour
4 tsp baking powder
1/2 tsp salt

Cream butter and sugar. Add egg, milk and vanilla, and beat well. Combine flour with baking powder and salt, and blend into creamed mixture. Divide dough in quarters, and wrap in Saran Wrap (or something) and chill for at least an hour. (This can be kept in the fridge for a few days, or frozen for a while.)
On lightly floured surface, roll each piece to 1/8" for thin crispy cookies, or 1/4" for thicker softer cookies. Cut into desired shapes, and place on ungreased cookie sheet - we use parchment paper. Bake thin cookies at 375 for 7 -8 minutes, and thick cookies for 10 - 12 minutes.

For class cookies, we cut the dough into 3" circles, and with a seasonal cookie cutter, press the imprint into the middle of the circle. After baking, use the imprint as a guide to squeezing a line of frosting, then decorate as desired. Fits really nicely into a paper CD envelope, which you can fun up with stickers or markers.

MY 10 cents worth:

• Please don't use fake ingredients if you want a yummy cookie. No fake vanilla, no fake choco chips.
• If recipe calls for shortening, don't use margarine or even butter. Each one has its place - only use what's called for each specific recipe. Crisco Butter Flavor is my favourite shortening for baking
• If recipe says Sift Flour - then Sift Flour. (I just shake mine through a metal sieve.) However, this recipe doesn't ask for sifted flour, so you just spoon spoonfuls of flour into measuring cup and level off top with flat part of knife. DO NOT just put the cup in and scoop out the flour - that's a BAD way to measure.
• Don't over bake. With our dollar store oven, we have learned to drop the temp by at least 50 degrees, and the time by a few minutes. These cookies I leave in for 9 minutes. They look a bit underdone, but that's the way to have them.
• This recipe is double the original. Don't see the sense in making just enough for a snack, to tell the truth. They won't last diddly-squat anyway.

Best Ever Chocolate Chip Cookies

CHOCOLATE CHIPPERS

1 cup shortening  (I use Crisco Butter Flavor)

1 cup granulated sugar

1/2 cup brown sugar

2 eggs

2 tsp vanilla (I hope you don't use imitation vanilla - take a deep breath and spend a mint on the Real Stuff)

2 cups flour (see note below)

1 tsp salt

1 tsp baking soda

1 pack of chocolate chips (and don't get the chocolate-flavoured ones .... that's not chocolate)

Cream together the shortening, sugars, eggs and vanilla until light and fluffy.

Thoroughly stir together the flour, salt, and baking soda, and stir into creamed mixture, blending well. Add chips. Drop from tsp 2 inches apart on greased cookie sheet. Bake at 375 about 10 -12 minutes. Immediately remove from cookie sheet to cool. 

MY 10 cents worth:

• Please don't use fake ingredients if you want a yummy cookie. No fake vanilla, no fake choco chips.
• If recipe calls for shortening, don't use margarine or even butter. Each one has its place - only use what's called for each specific recipe. Crisco Butter Flavor is my favourite shortening for baking
• If recipe says Sift Flour - then Sift Flour. (I just shake mine through a metal sieve.) However, this recipe doesn't ask for sifter flour, so you just spoon spoonfuls of flour into measuring cup and level off top with flat part of knife. DO NOT just put the cup in and scoop out the flour - that's a BAD way to measure.
• Don't over bake. With our dollar store oven, we have learned to drop the temp by at least 50 degrees, and the time by a few minutes. These cookies I leave in for 9 minutes. They look a bit underdone, but that's the way to have them. 
• This recipe is double the original. Don't see the sense in making just enough for a snack, to tell the truth. They won't last diddly-squat anyway.

PEACH FRUIT CAKE

Suzanne Clarke's recipe from Home Cooking Secrets of Trinity Area

Fort Point Lioness Club Cookbook 1982 -1983

1 cup Butter

1 1/2 cups sugar

3 eggs, beaten (ow..ow...stop it...stop...ow..etc)

1 20 oz can of peaches, drained and chopped (or crushed, either way is sadistic) -save the juice

2 tsp vanilla (oh shoot, I misread this and put in 3 tsps - and I use the expensive real stuff)

3 cups flour (I knew there was a 3 there somewhere)

1 tsp baking powder (Don't ask why, I'm sure 1 tsp doesn't make any difference...)

1/2 tsp salt

3 cups raisins

1 1/2 cup glacé cherries (Steve found the e with the accent online for me, and also managed to screw up the rest of my font, but I still love him and am thankful for his ability to make me laugh.)

1 cup coconut

Cream butter, sugar and eggs. Blend in peaches, raisins, cherries and coconut. Add vanilla. Combine flour, salt and baking powder and fold into mixture alternately with peach juice. I added some Malibu to the peach juice just for the fun of it, but make sure you add the Malibu to just a little bit of peach juice first as you probably won't need much juice. Don't let the mixture get too soggy.

Pour into well greased and lined pan - I use my cast iron pot so I don't bother lining it. Bake at 270F for 3 hours. Slow and steady does the job! After it comes out of the oven (well, after you take it out - it won't come out by itself) let it sit in the pan for 10 minutes or so, and turn over on a cooling rack.

Enjoy! (After it cools, that is.)

Oven baked potato chips

Recipe by: Ashlee

(1) Saved as a favourite by 21 cook(s) Easy  Ready in 55 minutes Picture by: annie An easy healthy way to make chips (or wedges) for fish and chips or with burgers or just for a snack. Ingredients Serves: 4 4 large potatoes 1/4 cup (65ml) olive oil 2 teaspoons paprika 1 teaspoon salt (or to taste) 1 teaspoons chilli powder (or to taste) Preparation method Prep: 10 minutes |Cook: 45 minutes 1. Preheat oven to 230 degrees C.   2. Cut the potatoes into wedges or chips. Mix olive oil, salt, paprika and chilli powder together. Coat potatoes with oil mixture and spread out on a baking sheet or dish.   3. Bake for 45 minutes in preheated oven.   Provided by: Allrecipes Last updated: 07 Jan 201

BEST EVER POTATO SALAD

(from the Cream of the West Cookbook with my Little Tweaks)

(don't worry, you don't have to put any tweaks in it)

(my Tweaks are in RED)

In a small bowl, combine:                                                   

1 1/2 cups mayonnaise      (a big glob of Miracle Whip)                      

3 tbsp sweet pickle juice             

1 tbsp mustard

2 tsp salt

pinch of pepper

In a large bowl, combine:

8 cups cubed cooked potatoes  (just chop up enough spuds for your dinner)

1 1/2 cups thinly sliced celery  (I don't usually use celery)

1/2 cup chopped green onion  (I use plain yellow onion)

1/4 cup thinly sliced radishes  (nope - but I do add cubes of medium cheddar cheese instead)

1/2 cup chopped gherkins  (or a big spoon of sweet relish if you don't have or want to chop gherkins - or you can use sweet pickles, even better)

4 hard-cooked eggs, chopped (put them in the cold water with the potatoes -when the potatoes are cooked, so will the eggs - be cooked, that is)

Pour dressing over veggies & eggs, and toss gently. Chill at least 3 hours.(Or eat warm - why not? It's delicious. Don't forget to lick the spoon.)

BEER BREAD

http://www.food.com/recipe/Beer-Bread-73440

Ingredients

• 3 cups sifted flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 (12 ounce) can beer
• 1/4 cup melted butter

Directions

Preheat oven to 375 degrees.

• Mix dry ingredients and beer.

• Pour into a greased loaf pan.

• Pour melted butter over mixture.

• Bake 1 hour, remove from pan and cool for at least 15 minute

•  NOTES: Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.

BEAN SALAD

COMBINE:

1/2 CUP OIL

1/2 TSP PEPPER

1 TSP SALT

2/3 CUP VINEGAR

3/4 CUP WHITE SUGAR

ADD:

1 CAN YELLOW STRING BEANS

1 CAN GREEN STRING BEANS

1 CAN KIDNEY BEANS, DRAINED AND RINSED

1 GREEN PEPPER, CHOPPED

1 ONION, CHOPPED FINELY

MIX THOROUGHLY. MARINATE FOR 24 HOURS, TOSSING OCCASIONALLY.

Note: The recipe calls for SALAD OIL. No idea what that is. I'm pretty sure I just used ordinary oil from my kitchen cupboard, that probably being vegetable oil, as I don't remember having Canola Oil back then. Let me know if you have any better suggestions. I thought of using Olive Oil but that may have too strong a flavour.

The Absolute Best Banana Muffin Recipe

• Mash 6 large bananas. Add 2 slightly beaten eggs, 1 1/2 cups of sugar, and 2/3 cup vegetable oil.
• Sift 3 cups flour with 2 tsp baking soda, 2 tsp baking powder, and 1 tsp salt.
• Add dry ingredients to wet and mix.
• Bake at 375 degrees for about 20 minutes.
•  If desired, add about 1/2 cup grated chocolate - that's my twist. Chocolate chips sometimes sink to the bottom of baked stuff, but grated chocolate doesn't. You can also use 3/4 cup white and 3/4 cup brown sugars instead of all white.

RIA'S BROWNIES

THE BEST BROWNIES YOU'VE EVER TASTED - BETTER EVEN THAN TAMAR'S

(AND THAT'S THE OFFICIAL NAME FOR THEM)

3/4 cup butter

1 1/2 cups sugar

3 eggs

1 cup flour

1/4 cup cocoa

pinch of salt

1 tsp vanilla

1 cup coarsely chopped pecans or walnuts - optional

Grease a 9" pan. Preheat oven to 350 degrees. Beat together butter and sugar until fluffy. Beat in eggs one at a time. Sift together flour, cocoa, and salt. Blend into butter mixture. Stir in vanilla and nuts. Pour into greased pan and bake about 35 minutes. (My 10 cents worth - DON'T OVER BAKE)

While brownies are baking, make the fudge icing:

1/4 cup butter

2 Tbsp cocoa

2 Tbsp milk

1 1/4 cup icing sugar

1/4 cup chopped pecans or walnuts - optional

Melt butter in saucepan over low heat. Stir in cocoa and milk. Remove from heat and stir in sugar and nuts. Spread icing over brownies while they are still warm. Yum yum.

(I don't do the nut thing - but the brownies are fantastic without them. Trust me.)

PUNCH

• 3 litres 7-Up
• 2 litres Collins Mix, which I find impossible to buy here in BC, very disappointed about that, so try to find a substitute in the pop aisle - maybe grapefruit pop?
• large cranberry cocktail (full of antioxidants and so goooood for you)
• about 1/2 cup of grenadine
• 26 oz gin
• flask of vodka
• maraschino cherries and orange slices to make it look pretty - although after a few glasses you won't care if it looks pretty or not

Just pour into your punch bowl (after you've taken it from the cupboard over the stove and washed all the dustballs and dead insects out of it) and enjoy.

My Ultra Fantastic Fruit Crisp Recipe

TOPPING
1/2 cup sugar
1/2 cup brown sugar
1 cup flour
1/2 cup butter
1/2 cup rolled oats

Mix dry ingredients together then cut in butter with pastry blender or cut butter in small pieces and rub in with your fingers until mixture gets nice and crumbly. IMPORTANT NOTE: This recipe can easily be doubled, assuming you have a full block of butter in your fridge - Keep the extra in a container in your fridge for weeks and weeks...until you find some more delicious fruit and need a break from that damn diet food.

FRUIT
Place cut up fruit in oven-safe bowl. Use any fruit, add sugar depending on sweetness or tartness of fruit. For example, even though rhubarb is technically a vegetable, add a lot more sugar than if you were using apples or peaches, okay? Our personal favourite is rhubarb/apple crisp. Yummy

Sprinkle topping over fruit and bake in 375 degree oven for about 45 minutes - stab a fork in to make sure fruit is cooked. Serve with cream, ice-cream, whipped cream, ReddiWhip, Cool Whip.....whatever you desire. Or just serve with a spoon.

If you want to cut calories and fat grams just leave out the sugars and the butter, but don't expect to get anything that tastes good.

WAIKIKI MEATBALLS & FRIED RICE

(Sharon's recipe) 

MEATBALLS:

1 lb ground beef

1 cup cracker crumbs (saltines, that is)

1 egg

1/4 cup milk

1 1/2 tsp salt

1/4 tsp ginger

1 chopped onion

Mix all ingredients together, form into balls and cook. I fry them, Howard cooks them in the oven - whatever pleases you.

SAUCE:

2 tsp cornstarch

1/2 cup brown sugar

1/3 cup vinegar

1 tsp soy sauce

1 can pineapple tidbits and juice 

Mix cornstarch with brown sugar and add to vinegar, soy sauce and pineapple juice. Bring to a boil, then add meatballs and pineapple. Heat and serve with Fried Rice.

FRIED RICE:

1 onion, chopped

1 green pepper, chopped

2 stalks celery, chopped

2 eggs

2 cups cooked rice

soy sauce

Saute veggies, add eggs and scramble. Add rice, and soy sauce to taste. (I've also added mushrooms, or frozen veggies, or whatever else was lying around in fridge or cupboard and seemed appropriate.)

COLESLAW DRESSING

1 1/4 cups Miracle Whip

1/3 cup sugar

1/4 cup apple cider vinegar

1/2 tsp seasoned salt

1/4 tsp black pepper

Whisk together. (I found the smell of the vinegar a bit overpowering, so you could use less - but as it sits in the fridge everything turns out fine. The smell, as they say, comes out in the wash.)

For the coleslaw itself, I used Cabbage, Carrot, Green Onion, and drained Crushed Pineapple - thought the pineapple would complement the pork nicely. And it did!

PULLED PORK for SANDWICHES

(from Everyone Can Cook Slowcooker Meals, by Eric Akis)

(This recipe was also printed in our local paper)

1 1/4 cups chicken broth (I used a can of Campbells, didn't add water)
1 1/2 cups bbq sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tsp paprika
2 tsp chili powder
2 tsp cumin (Don't tell Howard I used cumin or he'll never eat it again. Although he did like it.)
1 tsp salt
3 lb boneless pork shoulder roast (I just used a pork roast - I never had a shoulder, which also meant I couldn't cry on one
2 tbsp olive oil (not to be confused with Popeye's girlfriend)
8 rolls or hamburger buns (I used Kaiser buns from Safeway)

• Place bbq sauce, broth, sugar and vinegar in the slow cooker and whisk together.
• On a wide plate (I used a platter) mix together the paprika, chili powder, cumin and salt. Roll pork to completely coat in spice mix
• Place oil in large skillet set over medium high heat. Add pork and sear on all sides. Set pork in slow cooker, turning to coat with sauce. Cover and cook on low for 8 hours, or until tender (Mine needed a bit longer). Remove pork and set in bowl. Skim fat from surface of sauce if needed, then cover and keep warm (cover the sauce, not yourself. You shouldn't be cold anyway, with all this cooking going on.)
• When pork is cool enough, (or right away, as I did mine right away) shred it with two forks, getting rid of any obviously fatty bits. Add meat to sauce, cover and heat through for 10 minutes. 
• To serve, pile pork onto buns.