1. Set Crockpot on low
2. Place sliced onions, peeled whole garlic cloves, and chicken stock in crock pot.
3. Mix together all dry rub ingredients and rub generously on all sides of the pork.
4. Place the spice-rubbed pork in the crockpot on top of the onions, put the lid on, and allow to cook 3 to 4 hours on low heat.
5. After 2 or 3 hours, use fork to shred pork and place back into crock pot to finish
6. Skim fat from top of juices in crockpot. Reserve the juices in the crockpot! We will be putting the pork back into it.
7. Shred pork between 2 forks and transfer back to crockpot with the juices, discarding any excess fat and all the bones.
8. Stir juices and shredded pork to combine, and turn crockpot to warm. Serve hot!

1. Trim hard ends and leaves
2. Sautee in pan with butter and garlic
3. Add water to pan and steam until Broccolini turn bright green

1. Cut 2 red peppers in half and clean
2. Coat peppers with olive oil, salt and pepper
3. Clean garlic bulb and coat with olive oil, salt, and pepper.
4. Roast in 400 degree oven for 25 minutes
5. Let sit and cool for 5 minutes
6. Peel garlic and peppers
7. Place garlic and peppers in container with olive oil and let marinate for 20 minutes.

Ingredients (Meatballs)

• 1 2 lb boneless pork tenderloin
• 1 medium yellow onions, sliced thinly
• 1 bulb garlic, peeled
• 1 cup chicken stock
• 2 table spoons of Italian spice mix
• 1 table spoon of garlic powder
• Salt, Pepper, and red pepper flakes to taste

Ingredients (Broccolini)

• 2 tablespoons olive oil
• 1 bundle of broccolini
• 1 tbsp of unsalted butter
• 3 thinly sliced garlic cloves
• Salt and pepper to taste
  

Ingredients (Broccolini)

• 2 halved and cleaned red peppers
• 1 full garlic clove (intact but loosely cleaned)
• Olive oil
• Salt and pepper to taste

1. Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have shells). Put the crab in a medium mixing bowl and set aside.

2. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.

3. Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.

4. Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve on your favorite bun.

Ingredients

• 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
• 1 large egg
• 1/4 cup mayonnaise
• 1-1/2 tsp. Dijon mustard
• 1-1/2 tsp. Old Bay seasoning
• 1 tsp. fresh lemon juice
• 1/2 tsp. Worcestershire sauce Kosher salt
• 1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil
• Lemon wedges for serving