Pulled Pork Sliders make such a fun dinner menu. Everybody loves a little mini something. So a miniature sandwich full of delicious savory and sweet pulled pork will have everybody's stomachs feeling happy. 

For this recipe I suggest using Peggy's amazing ranch rolls for the sliders. But if you are looking to go a little bit easier, you can also purchase dinner rolls from the bakery as well. I won't tell. But for anyone feeling ambitious, these rolls would make these sliders heavenly! FOUND HERE

Ingredients: 

5 pounds pork shoulder
2 large sweet onions, diced
1 tsp lavender lemon pepper (found here)
1 clove garlic, minced
2 tsp dried oregano
1 tsp red pepper flakes
1 tsp salt
1 can chicken broth
1/2 cup barbecue sauce

Directions, 
Heat your crock pot and add your onions until soft. Pat your pork dry with a paper towel. Sprinkle all sides with lemon pepper, oregano, red pepper, and salt. Add to your crock pot. Cover with garlic and chicken broth. Heat only low for 8 hours or until pork is fall apart tender. Then cover with your favorite barbecue sauce and place meat onto rolls. 

Enjoy!

I always find it interesting when other bloggers share which of all of their posts throughout the year were the most popular. It's funny to see what topics and recipes people are the most interested in. So I thought I would share ours with you! Without further adieu, here were the top 5 recipe posts from The Lavender Apple in 2015:

Cinnamon Rolls 

http://thepurpleapple-lavender.blogspot.com/2015/10/lavender-sweet-rolls-cinnamon-rolls.html

Mustard Leek Shrimp Over Cous Cous

http://thepurpleapple-lavender.blogspot.com/2015/11/mustard-leek-shrimp-over-cous-cous.html

Mixed Grill Skillet with Potatoes, Peppers, & Sausage 

http://thepurpleapple-lavender.blogspot.com/2015/10/mixed-grill-skillet-with-sausage.html

Crispy Goat Cheese Salad with Shrimp and Mustard Red Potatoes 

http://thepurpleapple-lavender.blogspot.com/2015/09/crispy-goat-cheese-salad-with-shrimp.html

Oven Baked Barbecue Chicken 

http://thepurpleapple-lavender.blogspot.com/2015/07/oven-baked-barbecue-chicken-breasts.html

If you didn't get a chance to try any of these recipes last year, what are you waiting for? They are all delicious, and usually pretty easy to execute as well! Here's to hoping 2016 is just as tasty. 

This meal comes together in a snap. You mix together a quick tangy sauce, fire up the grill, and you are good to go. Easy, flavorful dishes are my jam. 

Ingredients: 

16 ounces pork tenderloin

1/2 cup balsamic vinegar

3 tablespoons freshly chopped dill

1 1/2 tablespoons lavender honey

1/4 cup dijon mustard

1 tsp water

1 tsp lavender salt 

1 tsp fresh ground pepper

Heat your grill to 350 degrees. While that warms up whisk your sauce together and set aside. Sprinkle your pork lightly with salt and pepper. Grill until charred on each side and cooked through to 150 degrees, about 10-12 minutes per side. Remove from heat and let rest for 5 minutes. Cut into slices and drizzle your sauce over the top. 

You will love the tangy mustardy bite to this sauce and how much of a no brainer meal this is to throw together. Happy eating!

I don't know what it is about it, but I always feel like such a winning wife when I serve my husband ribs for dinner. Sometimes he complains that these meals are easy on his waistline, but they sure are easy on his tastebuds. Here is a simple recipe for oven baked ribs done with an easy dry rub. 

6 pound rack of spare ribs

Dry Rub Ingredients: 
1/2 cup brown sugar
1/2 tablespoon onion powder
1/4 teaspoon garlic powder
2 tablespoons paprika 
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon fresh ground pepper 
1 1/2 tablespoons lavender salt

1 1/2 teaspoon apple cider vinegar 

Heat oven to 225 degrees. Pat your ribs dry with a paper towel on all sides. Mix together all of the dry rub ingredients listed above and then cover all the sides of your ribs generously in the rub. Wrap in foil, sealing it tightly on all the ends so no steam escapes. Bake on a wire rack for 4 hours. When your time is up, your meat should be fork tender. Use the juices that have accumulated in the foil to create your barbecue sauce. You will add them to a sauce pan with the apple cider vinegar and reduce it down until it is a thick sauce like consistency. Brush your sauce on your ribs and enjoy! 

To make the meal even easier you could skip reducing your own sauce and just use your favorite bottled sauce instead. We love Jack Stacks brand or Three Pigs Barbecue sauce. Both are Kansas City favorites and Kansas City sure knows its BBQ!