Monday Night Meal: Pulled Pork Sandwiches

On this week’s edition of Monday Night Meal Susan Ritts, owner of “Crazy Good Dressing“, joins us to make a yummy pulled pork sandwich and a fun veggie side to make with your kids. She also leaves us with a recipe posted below for pumpkin cupcakes with cream cheese frosting.


Easy to prepare – just sear, put in slow cooker and walk away for hours. Perfect!


5 pound pork butt
Paprika, garlic salt and pepper
3-4 tablespoons vegetable oil
3 garlic cloves, crushed
2 tablespoons cracked pepper
2 bottles beer

SPICES USED after pork butt is cooked: Cider vinegar & your favorite BBQ sauce.

Generously sprinkle meat with paprika, garlic salt and pepper.
Add oil to a large frying pan and heat until very hot.
Once hot, sear pork butt on all sides to form a crust, about 3 minutes each side.
Place seared pork butt in a slow cooker.
Add water, beer, garlic and pepper.
Cover and simmer on low heat for 4-5 hours.
Remove pork butt, and with 2 forks, pull pork from bone and shred meat.
Add a few “shots” of cider vinegar.
Taste and adjust spices accordingly adding salt, pepper, more cider vinegar if desired.
When serving, have a bottle of BBQ sauce available for family/kids to add if desired.


This is such a terrific salad and sandwich topper. Even kids love it! Eat as a side or pile on top of your pulled pork sandwich – delicious! NOTE: Spiralized veggies can be purchased at most stores in the produce section. If spiralizing on your own, you need 3-4 cups each vegetable.


1 container spiralized zucchini (or 3-4 cups)
1 container spiralized sweet potato (or 3-4 cups)
1 cup crumbled feta (optional)
CGD Seasoned Olive Oil

Dump all spiralized vegetables in a large bowl.
Cut veggies into bite-sized pieces with kitchen shears.
Add crumbled feta, if using and dress with CGD Seasoned Olive Oil – just as you would a salad and toss to evenly distribute veggies, feta and CGD. NOTE: just lightly dress and taste.
Add additional CGD if needed.




2 1/2 cups APF
1 tsp each baking powder & baking soda
1 tsp salt
1/2 tsp each nutmeg & cloves
2 tsp cinnamon
2 cups brown sugar
1 cup butter, melted
4 eggs
2 tsp vanilla extract
1 15oz can pumpkin puree

Cream Cheese Frosting

1 stick butter, softened
8 oz cream cheese
1 tsp vanilla
4 cups powdered sugar
1/2 tsp salt

Preheat oven to 350 degrees. Put oven racks in middle shelves of oven. Line muffin tins with orange and black muffin cups.

Whisk together dry ingredients – except brown sugar – in a medium bowl. In a large bowl, combine brown sugar, eggs, pumpkin puree, melted butter and vanilla. Whish until combined and smooth. Add flour mixture and stir until combined.

Fill each muffin tins 2/3 full. Bake in preheated oven for about 25-30 minute, switching pans after 15 minutes. Cupcake tops should bounce back when pressed. let rest for 5-10 minutes, then take cupcakes out of pans and cool completely on a cooling rack.


Combine butter and cream cheese in a large bowl and beat until creamy. Add vanilla and salt. Mix to combine. Slowly add powdered sugar while beating at low speed until combined and creamy.