Barbecue Pulled Pork Sandwich

4 lb pork roast
Water
Salt
Pepper
18 oz bottle of favorite BBQ Sauce

Place pork roast in large crock pot. Season roast with salt, pepper and your favorite seasoning (I use Pappys with it). Fill Crock Pot two thirds of the way with water. Cook on low for 8 hours. Remove roast. Remove and discard the bone, fat as well as any water remaining in the pot. When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded. Return meat back to the crock pot and add in about 16 oz of the barbecue sauce and mix together. Cook on high for about 1 hour (I usually do 45 minutes... just so the sauce gets warm and cooks into the meat). When everything is done put desired amount of pork onto a hoggie roll and pour some barbecue sauce on it to make a delicious barbecue pulled pork sandwich.

Creamy Chicken Pasta

8 ounce wide egg noodles
1/2 cup frozen green peas (or any of your favorite frozen veggies...veggies optional, of course)
2-3 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
6 ounces shredded mozzarella cheese

Cooked egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked add in frozen veggies. Cook until veggies and noodles are tender. Drain well. While noodles and veggies are cooking chop up chicken into bit size pieces and cook in a frying pan with favorite seasoning until fully cooked. In a medium saucepan mix cream of mushroom soup and milk until warm and the lumps are dissolved. When everything is cook add chicken and sauce in with the noodles and veggies and mix well. Stir in mozzarella cheese until melted. Serve warm.