Labor Day Weekend Must-Haves
Whether you’re spending the long weekend at home, jaunting to the beach or the lake, or cheering on your favorite football team, food is bound to be a part of your Labor Day festivities.
A Labor Day menu isn’t complete without some good ole barbecue and Southern sides. Savor the end of summer with these classic Labor Day dishes!
Ingredients:
3-4-pound pork butt, shoulder or roast
Salt and Pepper to taste
1/2 cup Moore's Original Marinade
20 oz. Cola
1 Onion Soup Mix packet
Sandwich Roll or Bun
BBQ sauce, optional
Instructions:
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Sprinkle pork with salt and pepper. Place in slow cooker.
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Mix Moore's Original Marinade and cola together and pour over the pork.
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Sprinkle the onion soup mix on top.
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Cover the slow cooker and cook on low for 8-10 hours.
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Shred the pork in the slow cooker with a fork and allow pork to sit for 10 minutes in the sauce.
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Serve alone or on a sandwich roll or bun. If desired, top with BBQ sauce.
Ingredients: 
2 cups Moore's Original Marinade(reserve 1/2 cup)
¼ cup honey
¼ cup brown sugar
1 large rack of pork ribs
red pepper
Instructions:
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Preheat ½ of a grill. Marinade the ribs in Moore’s Marinade for 30 minutes.
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Drizzle honey evenly on the meat, and then sprinkle brown sugar over the honey (the honey makes the sugar stick).
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Add red pepper to taste.
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Make a pouch out of foil and place the ribs flat in the pouch.
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Pour the reserved marinade into the pouch and place the pouch on the grill, but not directly over the coals.
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Close the grill and let the ribs cook for 1 hour.
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Remove the ribs from the pouch and place them upside down on the grill until they are seared and brown.
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Turn over and cook for an additional 5 minutes.
Ingredients: 
½ cup Moore’s Honey Barbeque Wing Sauce
2 cans white beans, rinsed and drained, 15 oz. each
½ cup ketchup
¼ cup tomato juice
2 tablespoons tomato paste
2 tablespoons brown sugar
2 teaspoons cumin
4 slices bacon, diced
Instructions:
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Cook bacon in medium skillet until crisp. Drain and set aside. Reserve 1 tablespoon drippings.
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Combine beans, Moore’s Honey Barbeque Wing Sauce, ketchup, tomato juice, tomato paste, brown sugar, cumin and bacon in an 9” x 13” baking dish.
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Bake, uncovered, at 350 degrees for 30 minutes.
Ingredients: 
½ cup Moore's Original Marinade
4-6 whole potatoes
1 cup mayonnaise
3 tbsp. Dijon Mustard
2 cups cheddar cheese
½ cup chopped onions
chives for garnish
salt and pepper to taste
foil
Instructions:
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Preheat oven to 375 degrees.
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Clean potatoes and cut into cubes.
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Create a pouch for the potatoes with the foil.
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Place potatoes in pouch and pour Moore's Original Marinade on top of them.
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Place potatoes in the oven for 30-60 minutes or until soft (timing varies depending on amount of potatoes).
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Once soft, let potatoes cool off for about 15 minutes before placing them in the refrigerator.
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After potatoes are chilled, mix in mayonnaise, Dijon mustard, cheddar cheese, onions, chives, and salt and pepper to taste.
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Keep potato salad chilled until ready to serve.