Kimberly spends the day with a South Carolina BBQ pitmaster then comes home to try her hand at making pulled pork sandwiches with her special guest, Laura Bell Bundy.
Season pork with salt and pepper. In a large sauté pan sear pork butt until brown on all side. With tongs remove the pork butt and set aside. Deglaze with some sauce. Pour into the slow cooker and add rest of ingredients. Place the pork butt on top of the chopped veggies. Place lid and set to low for 8 hours. When done remove lid. With tongs remove the pork and shred with 2 forks. Toss the shredded meat in with more bbq sauce. Place on toasted buns. Serve with pickles and chips.
In a bowl toss the watermelon, grapes, green onion and arugula. In a small bowl whisk balsamic vinegar, oil and brown sugar. Season with salt and pepper. Toss the dressing into the salad and mix well. Serve.
Heat oil in a large sauté pan over medium heat. Add onions and cook for about 2 minutes until translucent. Add the potatoes and cook for 3 minutes. Add the okra, peppers and smoked paprika and continue to cook until potatoes are tender about 10-12 minutes. Season with salt and pepper to taste.