Elephant's Foot Salad

1 pkg. knox gelatin
½ cup cold water
1 cup crushed pineapple
1 cup sugar
1 cup chopped walnuts
1 cup Velveeta, finely grated
1 cup whipped cream, thick
Mix gelatin & cold water together and let stand. Mix crushed pineapple & sugar together in a pan and boil for 5 minutes. Add the gelatin mixture and let it stand until thick. Add walnuts, Velveeta & whipped cream, mixing well. Place the mixture in a mold and refrigerate to set.

Southern Style Pulled Pork

1 T. vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 T. chili powder
1 t. cracked black peppercorns
1 C. tomato-based chili sauce
1/4 C. packed brown sugar
1/4 C. cider vinegar
1 T. Worcestershire sauce
1 t. liquid smoke (I use a 'lil less... Too much will spoil the flavor.)
1 trimmed boneless pork butt, around 3 pounds
Kaiser rolls, halved and lightly toasted
In a skillet, heat oil over medium heat. Add onions; cook until soft. Add garlic, chili powder and peppercorns; cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine; bring to a boil.
Place pork in slow cooker; pour sauce over pork. Cover and cook on LOW for about 12 hours or on HIGH for 6 hours, until pork falls apart.
On a cutting board and using two forks, pull the meat apart in shreds. Return to sauce and keep warm. When ready to serve, spoon shredded pork and sauce over warm buns.
Yield: 6 to 8 servings.
I serve this with homemade coleslaw. It's best if you spoon the coleslaw right onto the roll with the pork.