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My favorite way to make these are in my crock pot.  Slow and low all day long will have your house smelling amazing when your guests arrive or while you're watching the game.  Just a few simple ingredients are all you need!  I use pork but you can substitute with chicken breasts if you'd prefer - be sure to trim off the fat first!


One 5 or 6 pound BOSTON BUTT ROAST - this will give you plenty and maybe some leftovers too!

1 Packet Hidden Valley Ranch salad dressing and seasoning mix

2 Bottles of BBQ sauce.  Some for the crock pot, some to stir in after it's cooked and some to put on your sandwich!

Sandwich buns - my favorite are King's Hawaiin Sweet Rolls


Place the roast (or chicken) in the bottom of the crock pot

Evenly sprinkle the packet of ranch onto the roast (or chicken)

Add about 3/4 bottle of the BBQ, evenly coating the roast.  The amount of sauce you use should depend on your roast size, you want to make sure it's fully covered and then some! 

Put on the lid and cook, on low for about 5 - 6 hours, you will know it's done when the meat shreds easily apart with a fork.  You will see it starting to fall apart!

Remove the meat and put it onto a large plate or bowl.

Using 2 forks, begin pulling apart the meat until it is LITERALLY shredded!  Transfer back to the crock pot and mix with the sauce.

At this point you can add more BBQ sauce if you think it's needed.  

You're ready to spoon the meat onto your rolls.  Either add more BBQ sauce on top or my favorite thing is to add a spoon of coleslaw!

Enjoy xoxo

A couple more recipes coming tomorrow!



This is by far one of my most favorite things to eat and a total crowd pleaser!  Kids and adults love it and it's a great side to pair with the pulled pork sandwiches!  


1 x 16 oz. package of macaroni noodles 

2 lb. of sharp cheddar - grated ( I buy the already grated in the bag!)

1 lb. mozzarella cheese - grated

1 stick of butter - unsalted

2 eggs

2 cups of whole milk

1 x 12 oz.can of evaporated milk


Boil macaroni noodles until cooked - about 10 minutes.  Rinse, drain and set aside in bowl.

In a saucepan, melt the butter and add whole milk and 1 lb. of the cheddar.

Stir and thicken with a bit of flour until creamy

Pour this over the macaroni and stir

Add the condensed milk and eggs and stir

Take a 2 QT casserole dish and spray with non-stick cooking oil

Place 1/4 of the macaroni mixture evenly along bottom of casserole dish

Follow by evenly adding 1/4 of both cheddar and mozzarella cheese (just dividing these into 4 layers - like making a lasagna)

Repeat this process of macaroni - and cheeses 3 times finishing with a layer of cheese on top.  

Bake at 300 degrees, uncovered for one hour or until top starts to bubble and brown.


If you want to arrive with a show stopping appetizer than look no further!  I got this recipe from my friend Ellen who makes it for nearly every get together we have (we pretty much beg) and I swear I could just drink it from the bowl!

It's amazing served with tortilla chips but it would pretty much be amazing with anything you dipped in it! Veggies, pretzels, your face etc... 

She has graciously given me the recipe and now I pass it on to you...


1 Cup Mayonnaise

1 Cup Sour Cream

1/2 Cup of Pickled Jalapeños Slices- drained 

1/2 Fresh Cilantro

1 Packet of Hidden Valley Ranch Salad dressing

Fresh Squeezed Juice from 1/2 of a Lime 



Put all ingredients into a food processor or blender and blend until smooth!  I like doing it in intervals and checking to see if any of the jalapeños or cilantro have gotten stuck at the bottom.  If so, scoop them back into the mixture and continue blending!

* You can easily double this recipe for a larger group

WARNING: Highly Addictive

Enjoy! xoxo


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  • I love these sandwiches and they are so tasty with fennel slaw as an option to adding coleslaw!

    Kym on

  • This looks amazingly easy & delicious! ?

    Myrna Swinamer on

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