Here are some crockpot sandwich recipes that may come in handy while your kitchen is down. Good luck!

Carolina Barbequed Pork

2 onions, quartered
2 Tbsp brown sugar
1 Tbsp paprika
2 tsp salt
1/2 tsp ground black pepper
1 (4-6 lb) boneless pork butt or shoulder roast
3/4 c cider vinegar
4 tsp Worcestershire sauce
1 1/2 tsp crushed red pepper flakes
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne
Hamburger buns

Place onions in crockpot. Combine brown sugar, paprika, salt and pepper; rub over roast. Place roast over onion.

Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about 1/3 vinegar mixture over roast; cover and refrigerate remaining vinegar mixture.

Cover crockpot and cook on low 10-12 hours or high 4-6 hours. Drizzle about 1/3 reserved vinegar mixture over roast during last half hour of cooking. Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meat and onions on buns. Pass remaining vinegar mixture to drizzle over sandwiches.


Shredded Beef Sandwiches

5 lb chuck roast
1 large onion, sliced
2 tsp salt
3/4 tsp pepper
28 oz can stewed tomatoes
1 Tbsp brown sugar
1 c water
half a bottle bbq sauce
1 Tbsp worcestershire sauce

Combine all ingredients except bbq sauce and worcestershire sauce in slow cooker. Cover and cook on low for 6-7 hours.

Refrigerate for at least 8 hours. Shred meat and place in slow cooker. Add bbq sauce and worcestershire sauce. Cover and cook on low 4-5 hours. Serve in hamburger buns.


French Dip

3 lb chuck roast
2 c water
1/2 c soy sauce
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
1 bay leaf
3-4 whole peppercorns
8 French rolls

Place roast in slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high
5-6 hours or until beef is tender. Remove beef from broth and shred with fork. Keep warm.
Strain broth and skim fat. Pour broth into small cups for dipping. Serve beef on rolls.


Hearty Italian Sandwiches

1 1/2 lbs ground beef
1 1/2 lbs bulk Italian sausage
2 large onions, chopped
2 large green peppers, chopped
2 large sweet red peppers, chopped
1 tsp salt
1 tsp pepper
shredded Monterey Jack cheese
8 sandwich rolls

Brown beef and sausage in skillet; drain.
Place 1/3 onions and peppers in slow cooker. Top with half of meat mixture. Repeat layers. Sprinkle with salt and pepper. Cover and cook on low 6 hours or until vegetables are tender.
Use a slotted spoon to serve 1 cup mixture on each roll. Top with cheese.