Pulled Pork

Pork shoulder or 5 or 6 baby back ribs

Salt and pepper and brown on all sides. Place in casserole.
Cut 1/2 cup celery, 1/2 cup onion, 1/2 cup carrots in 1/2 inch chunks.
Cover meat with veggies. Sprinkle 1/2 tsp minced garlic, 1/2 tsp thyme and a bay leaf.
Pour over top juice from an orange and 1/2 cup red wine. Add 1 to 2 cans chicken broth.

Bake 275 for 3 hours.

Take meat out and pull apart. You can freeze part for another time. Add BBQ sauce and reheat when ready to serve. You can discard veggies.

Place on bun with cole slaw or grilled pineapple.

Standing Rib Roast

1 5 lb standing rib roast
1 tbsp House Seasoning (see below)

Allow roast to stand at room temp for 1 hour

Preheat the oven to 376 degree. Rub roast with House Seasoning; place roast on rack rib side down. Roast for 1 hour. Tuen off oven. Leave roast in oven but do not open door for 3 hours. About 30 to 40 min before serving time, turn oven to 375 and reheat roast. Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix and store in airtight container for up to 6 months