Sweet Pickled Banana Peppers

1/2 lb. banana peppers (about 3 large peppers), seeded and sliced crossways into rings

Pickling Juice
2 c. white vinegar
2/3 c. white sugar
1/2 tsp. mustard seed or 1 tsp. ground mustard
1/2 tsp. celery seeds

Directions
1.  Sterilize 2 - 1/2 pint jars.
2.  Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
3.  Place peppers in the jars.
4.  Pour on the hot pickling juice and bring liquid to within 1/2 inch of the top.
5.  Be sure the edge of the jar has no juice on it.
6.  Place lids and screw on bands finger-tip tight.
7.  Seal jar and leave for at least 2 weeks.

Pulled Pork from Aynna

Pulled Pork

• 1 1/2 teaspoon kosher salt
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon granulated garlic
• 1/2 teaspoon fresh cracked black pepper
• 1/2 teaspoon dried oregano
• 1 (5 pound) bone-in pork shoulder
• 1 medium onion
• 3 cups beef broth
• 2 cups water

1. Combine salt, chili powder, cumin, granulated garlic, pepper and oregano in a bowl.
2. Rub spice mixture all over the pork. Cover and refrigerate over night.
3. Slice the onion and lay it on the bottom of a 5 quart slow cooker. Place the pork on top of the onions. Pour beef broth and water over the top. Cover and cook for 8 hours.
4. Remove from slow cooker. Allow to cool slightly. Discard bone and pan juices.  Using a fork and spoon shred meat.