Pumpernickel Superbowl recipes

Well, just in time for the big game between the Colts and Da Bears and I wanted to make sure that everyone is having a sufficient Pumpernickel fix for the game.

Clearly on the snack side I would recommend Snyder's of Hanover Pumpernickel stick pretzels and this old favorite Pumpernickel Spinach dip.

Now this is the most important football game in quite a while, so I thought that it would be an appropriate time to publish Pumpernickel's wife's Slow Cooker Pulled Pork recipe.

Ingredients
3 1/2 lb pork shoulder blade roast
1 tsp salt
1 tsp pepper
2 tablespoons canola oil
2 medium onions (diced)
4 cloves garlic (minced)
3 tablespoons chili powder
2 Bay leaves
1 small can tomato paste
1 can (14 oz.) tomato sauce
2 tablespoons brown sugar (packed)
2 tablespoons vinegar
2 tablespoons Worcestershire Sauce
2 shallots thinly sliced

Old Cheddar cheese slices
Pumpernickel Rolls

Salt and pepper the pork roast. In a Dutch Oven, heat oil over medium-high heat and brown roast all over. Transfer roast to the slow cooker.

Add onions, garlic, chili powder, Bay Leaves to Dutch oven - fry stirring occasionally until onions are translucent.

Add tomato paste to the onions and garlic mixture while stirring constantly. Add tomato sauce, brown sugar, vinegar and Worcestershire sauce, scraping any brown bits from the bottom of the Dutch oven. cook about 2 minutes. Pour sauce mixture into the slow cooker. Cover and cook on low setting until pork is tender for 8 to 10 hours.

Transfer pork to cutting board and let stand 10 minutes. With 2 forks, shred or "pull" thepork.

At the same time, transfer the sauce from the slow cooker into a large saucepan (3 quart). Skim off any excess fat. Bring to a boil over high heat. Discard Bay leaves. Add pork as you are "pulling it to the sauce and simmer the pork in the sauce 5-10 minutes.

Split pumpernickel rolls and pile high with shredded pork and add cheese slice and shallots. Enjoy with a nice cold one.