Zesty Pork & Beer Sandwich

• ½ cup water
• 1 pound ground pork (can substitute ground pork sausage)
• ½ cup beer
• 1 teaspoon dry mustard
• ¾ teaspoon ground white pepper
• 1 tablespoon sugar
• 1 pinch of salt - taste
• 6 soft sandwich buns

In a large skillet, cover ground pork (or ground pork sausage) with water. Simmer until meat is white.

Drain well.

Add beer, sugar, dry mustard, and pepper and simmer - approximately 10 minutes.

Add salt to taste.

Serve on soft sandwich buns with dill pickles, chopped onion, cheese, and/or mustard.

Thanks to Jeff

Best Beef Brisket Sandwich Ever

1 beef brisket (about 3 pounds)
2 cups apple cider, divided
1 head garlic, cloves separated, slightly crushed and peeled
2 tablespoons whole peppercorns
1/3 cup chopped fresh thyme or 2 tablespoons dried thyme leaves
1 tablespoon mustard seed
1 tablespoon Cajun seasoning
1 teaspoon ground cumin
1 teaspoon celery seed
1 teaspoon ground allspice
2 to 4 whole cloves
1 bottle (12 ounces) dark beer
10 to 12 sourdough sandwich rolls, halved

Place brisket, 1/2 cup cider, garlic, peppercorns, thyme, mustard seed, Cajun seasoning, cumin, celery seed, allspice and cloves in large resealable plastic food storage bag. Refrigerate; marinate overnight.

Place brisket and marinade in slow cooker. Add remaining 1 1/2 cups apple cider and beer. Cover. Cook on low 10 hours or until brisket is tender. Strain sauce; pour over meat. Slice brisket and place on sandwich rolls.

Thanks to The Daily Times - Salisbury, Md