Pumpkin Buttermilk Pancakes

Yield: 12 servings

Time: 10 minutes prep, 15-20 min cooking

Ingredients

Dry ingredients
2 cups all purpose flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
1/2 tsp salt

Wet ingredients
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 Tbsp vegetable oil
2 Tbsp vinegar

Directions 

Mix milk and vinegar together and let sit for 5 minutes.

Combine dry ingredients in a medium bowl and wet ingredients in another large bowl. 

Stir dry ingredients into wet ingredients just until mixed together. 

Cook 1/4 cup of the batter at a time on a hot, well oiled cast iron skillet, browning both sides.

Slow Cooker Pulled Pork

Yield: 12 servings

Time: 20 minutes prep, 8-10 hrs cooking

Ingredients

2 yellow onions, chopped
4 garlic cloves, minced
1 - 3 cups chicken broth (enough to coat bottom of crock pot and about 1/4 of the roast when inside)
5 pound pork butt/shoulder roast, netting removed

Seasoning
1 Tbsp packed brown sugar
1 Tbsp kosher salt
1 Tbsp chili powder
1/2 tsp cumin
1/4 tsp cinnamon

Directions 

Mix seasoning ingredients together in a small bowl. 

Add onions, garlic, and chicken broth to a large crock pot. 

Rub the shoulder roast with the seasoning on all sides and place in crock pot. 

Cook for 8 - 10 hours on low. 

When pork is done, remove to a large bowl and shred with two forks. Add broth from crock pot if pork is too dry. 

Serve with barbecue sauce on hamburger buns. 

Can freeze leftover pork for up to a month.