Hey Everyone – who is ready for the BIG GAME this coming Sunday? \u00a0We wanted to pass along a free football printable just to get everyone excited for FEB 3rd!<\/p>\n

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If you like the free printable, you can also get our Full Tailgate Printable Collection!<\/a> \u00a0Do you know what you will be making for game day? \u00a0If not, I also wanted to share a couple recipes you might want to use this coming weekend. \u00a0I don’t know about your guys, but ours love Southern BBQ, coleslaw and beer! \u00a0Since living in the South, I’ve come up with my own twist on traditional BBQ & Slaw! \u00a0I think you will like it as much as my family does!\u00a0<\/span><\/p>\n

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I used patterned paper from our\u00a0Football Tailgate Printable Collection<\/a>\u00a0to line my appetizer plates. \u00a0I also used the drink wraps to embellish the bottle!<\/p>\n

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Overnight Slow Roasted Barbecue Pulled Pork Sandwiches<\/strong>
\nIngredients:<\/em>
\nPork butt \u00a0(size of your choice)
\nTwo bottles of your favorite BBQ sauce (I use Sticky Fingers, Sweet Carolina)
\nBlackened Seasoning
\nOlive \u00a0Oil
\n3-4 garlic cloves
\nSalt\/pepper
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Directions:<\/strong><\/em><\/p>\n

1. Preheat oven to 180 \u00a0(I start my pork butt around 8 0r 9pm)
\n2. Rub pork butt with Blackened seasoning all over
\n<\/span>3. In a roasting pan (I use a dutch oven), place on stove and saute crushed garlic cloves in olive oil for a few min on medium heat. (I just swirl my olive oil container a few times along bottom of the pan).
\n<\/span>4. Once garlic is soft, place pork butt in pan and brown on all sides. \u00a0I brown to the point that it starts to really fry and gets crispy.
\n5. When pork is browned on all sides, turn off stove. \u00a0Add one bottle of bbq sauce to pork, directly in pan.
\n6. Add salt and pepper to pork, and cover with a lid.
\n7. Place in oven around 8 or 9PM and let it slow cook all night.
\n8. In the morning I check on it (just to see how it is doing), and then I continue to let it slow cook in the stove all day at 180. \u00a0Typically you can eat it by lunch time, but I don’t take it out… I just let it cook slowly until I want to serve it.
\n9. Right before serving, I remove pork butt from the dutch oven and put into a large casserole dish. \u00a0I chop it up with a knife, and add one more bottle of bbq sauce.
\n10. Serve with buns or tortilla wraps and home-made coleslaw.<\/span><\/p>\n

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Coleslaw<\/span><\/strong>
\nIngredients:<\/em>
\n1 bag of shredded cole slaw (green & red cabbage plus carrots)
\n3\/4 cup of mayonnaise
\na couple swirls of olive oil
\n2 tbls of sugar
\n2 tbls of apple cider vinegar
\n1 squeezed fresh lemon
\na few dashes of cayenne pepper
\nsalt\/pepper to taste\u00a0<\/span><\/p>\n

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Directions:<\/span><\/strong><\/p>\n

1. Empty coleslaw veggies into a large mixing bowl
\n2. Add mayo, olive oil, sugar, apple cider vinegar and mix together.
\n3. Squeeze lemon juice from one fresh lemon into same bowl, mix again.
\n4. Add cayenne pepper, salt & pepper, mix again
\n5. Serve immediately or can be made one day ahead<\/span><\/p>\n

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Anders Ruff Big Game Printables Free<\/a> by<\/p>\n