Labor Day Weekend Must-Haves

1. Sprinkle pork with salt and pepper.  Place in slow cooker.
2. Mix Moore's Original Marinade and cola together and pour over the pork.
3. Sprinkle the onion soup mix on top.
4. Cover the slow cooker and cook on low for 8-10 hours.
5. Shred the pork in the slow cooker with a fork and allow pork to sit for 10 minutes in the sauce.
6. Serve alone or on a sandwich roll or bun. If desired, top with BBQ sauce.

Ingredients: 

1. Preheat ½ of a grill. Marinade the ribs in Moore’s Marinade for 30 minutes.
2. Drizzle honey evenly on the meat, and then sprinkle brown sugar over the honey (the honey makes the sugar stick).
3. Add red pepper to taste.
4. Make a pouch out of foil and place the ribs flat in the pouch.
5. Pour the reserved marinade into the pouch and place the pouch on the grill, but not directly over the coals.
6. Close the grill and let the ribs cook for 1 hour.
7. Remove the ribs from the pouch and place them upside down on the grill until they are seared and brown.
8. Turn over and cook for an additional 5 minutes.

Ingredients: 

1. Cook bacon in medium skillet until crisp. Drain and set aside. Reserve 1 tablespoon drippings.
2. 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.
3. Bake, uncovered, at 350 degrees for 30 minutes.

Ingredients: 

1. Preheat oven to 375 degrees.
2. Clean potatoes and cut into cubes.
3. Create a pouch for the potatoes with the foil.
4. Place potatoes in pouch and pour Moore's Original Marinade on top of them.
5. Place potatoes in the oven for 30-60 minutes or until soft (timing varies depending on amount of potatoes).
6. Once soft, let potatoes cool off for about 15 minutes before placing them in the refrigerator.
7. After potatoes are chilled, mix in mayonnaise, Dijon mustard, cheddar cheese, onions, chives, and salt and pepper to taste.
8. Keep potato salad chilled until ready to serve.

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