Pulled pork with Rootbeer Sauce and Corn Cheddar Chowder

Pulled Pork with Root beer Sauce

1 21/2-3 lb. pork loin roast

1/2 tsp. salt

1/2 tsp. pepper

1 T olive oil

2 medium onions, cut in this strips

1 C rootbeer

6 cloves garlic, minced

3 C rootbeer

1 C bottled chili sauce

several dashes hot pepper sauce

8-10 hamburger buns, slit and toasted

in a skillet warm olive oil, sear roast on all sides to seal in the juices. season meat with salt and pepper. Transfer to crockpot. In leftover oil saute onion slices.the 1 C rootbeer and garlic. Add to crockpot after cooked through. Cook in crockpot for 8-10 hours low and 4-5 hours high. After in a medium saucepan, combine the 3 C rootbeer and 1C chili sauce. Bring to boiling, reduce heat. Boil gently for 30 minutes, stirring occasionally. Should reduce to about 2 C. Add hot pepper sauce if desired. Using 2 forks, shred the pork in the crockpot. Remove with a slotted spoon to serving bowl and combine with the rootbeer/chili sauce.

Corn Chowder

1/2 package of bacon

2T olive oil

3 celery stalks

1/2tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. crushed red pepper

1/2 c dry white wine

1 can of whole potatoes, diced

2 C chicken stock

11/2 C half and half

21/2 cans of corn ( 2 larger and 1 small)

salt and pepper to taste

1 brick of cheddar cheese grated

In a skillet heat oil and cook bacon. Place aside when cooked. Add onion and celery to skillet cook until softened. Add spices. raise heat to medium high, add wine. Cook until most of the liquid has evaporated.Add potatoes, stock, and milk and bring to a boil. reduce heat and simmer until potatoes are tender, about 15 minutes. Add corn and cook 3-4 minutes or until tender. Transfer 2 C of soup to a blender, puree. Add back to soup pot. season with salt and pepper.Pour into bowls and top with cheddar cheese and bacon.