Pulled pork in the Crock - 3-4 lbs makes 10 servings

Ingredients:

1 (4 1/2 to 5 pound) boneless or bone-in pork shoulder

2 teaspoons salt, plus more as needed

1 teaspoon fresh ground black pepper

2 tablespoons neutral flavored oil

1 medium onion, peeled and chopped small

4 cloves garlic, peeled and minced

2 tablespoons tomato paste

1 tablespoon mild chili powder

2 teaspoons ground cumin

1 cup water

3 tablespoons apple cider vinegar

1 tablespoon fish sauce or Worcestershire sauce

FOR SERVING 

Brioche (round) rolls

Coleslaw

• PREPARE PORK
Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients. (See notes below if you plan to sear the pork first).
Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges. Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste turns from bright red to orange in color; about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.
• COOK PORK
Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6.
• TO FINISH
Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat. Remove the cooking liquid and skim most of the fat from its surface. Discard and set aside.
If using barbecue sauce, add it to the slow cooker and stir in the shredded pork. For even more flavor, add back some of the reserved cooking liquid. Season with more salt, addit'l vinegar.

Crock pot lemon chicken thighs

8 or so chicken thighs, skin-on, about 2 pounds

1 tablespoon Dijon grain mustard

1 tablespoon lemon zest (1 teaspoon for rub and 2  for sauce)

1 1/2 teaspoons dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon fine sea salt

1 tablespoon olive oil

1/4 cup lemon juice (from 1 large lemon)

1 1/4 cups low-sodium chicken stock

2 tablespoons flour

DIRECTIONS

Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, 1/4 teaspoon of salt and 2 teaspoons of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub. In another bowl combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside. 
• COOK CHICKEN
Heat remaining teaspoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the chicken, skin-side down, and cook 3 to 5 minutes or until the skin has turned golden brown and some fat has rendered. Place chicken in slow cooker and arrange (1 layer) with the skin facing up.cook on LOW for 5 to 6 hours 
• MAKE SAUCE
Remove all but 2 tablespoons of fat from the skillet used to brown the chicken. If there is not enough fat, add butter so that 2 tablespoons of fat are in the pan.
Place over medium heat until hot then whisk in the flour. Continue to whisk until the flour and fat turn into a smooth paste and look medium blonde in color; about 1 minute. Pour in the lemon juice-stock mixture and whisk until smooth. Bring the sauce to a low simmer until thickened.  When the chicken is done, transfer to a plate then skim off as much fat  as possible. There should be almost 2 cups of liquid left in the slow cooker.  Warm the lemon gravy made earlier then add the lemon broth and stir until blended. Place the chicken thighs back into the slow cooker for serving or serve with the gravy drizzled on top. Garnish with chopped parsley and sliced lemon.  Serve with mashed potatoes and green beans or peas and carrots.