Pork and Beans

2 onions, thinly sliced
2 strips bacon, chopped
1 boneless whole pork loin roast (about 3 lb.)
1 1/2 cups barbecue sauce
2 tablespoons packed light brown sugar
1 teaspoon garlic powder
2 15-oz. cans red kidney beans, drained and rinsed
Salt, optional

Directions:
Scatter onions and bacon evenly over bottom of slow cooker. Place pork roast on top (cut roast in half or in thirds if it won't fit in cooker in one piece). In a small bowl, whisk together barbecue sauce, brown sugar and garlic powder. Pour sauce mixture evenly over pork. Cover and cook on low until meat is tender, about 5 hours.

Remove roast from slow cooker and shred meat. Return shredded meat to slow cooker, stir in beans, cover and cook until heated through, about 15 minutes. Season with salt, if desired, and serve right away.

Source: http://www.myrecipes.com/recipe/pork-beans-50400000118128/

Shredded Pork with Mushrooms

PAM® Original No-Stick Cooking Spray
3 pounds boneless pork shoulder, cut into large pieces
2 cans (14.5 oz each) Hunt?s® Diced Tomatoes with Spicy Red Pepper, undrained
1 can (6 oz each) Hunt's® Tomato Paste
1 pkg (0.87 oz each) pork gravy mix
3 tablespoons packed brown sugar
1 pkg (8 oz each) sliced fresh mushrooms

Directions
Spray inside of 4 to 5-quart slow cooker with cooking spray. Combine remaining ingredients in slow cooker. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours or until meat is tender. Separate pork into smaller pieces.

Source: www.readyseteat.com/recipes-Shredded-Pork-with-Mushrooms-2512.html