Grilled Pizza Crust

2 cups warm water
2 tablespoons yeast
2 tablespoons sugar

Mix together and let stand 10 minutes

1/3 cup olive oil
1/2 tablespoon salt
5 to 5 1/2 cups flour

Mix the rest of the ingredients and kneed for 5 minutes using dough hook on Kitchenaid or kneed by hand for 10 minutes. Roll into balls (about the size of a baseball) and flatten using rolling pin until desired thickness (it is easiest to work with if they are personal sized pizzas). Drizzle or spray each side with olive oil to make sure it is covered. Pre-heat grill to 300 degrees. Place dough on grill and quickly close the lid. When grill marks appear on the crust and the inside starts to cook, flip crusts and quickly add toppings then close grill lid as quickly as possible. Leave closed till grill marks appear on the other side of the crust and cheese melts.

For freezer meal: Grill each side of the crust and do not add toppings. Freeze in ziplock bag. When ready to eat, thaw on counter (only takes about an hour), add toppings and broil in your oven.

My Favorite Cafe Rio Pulled Pork

3-4 lbs bone-in pork shoulder/butt roast (cheaper cuts do great in the slow cooker)
Coke

Add the pork and some of the coke (doesn't need to cover it) to a slow cooker and cook on low for 8-10 hours.

Remove the pork and shred. Discard bone and fatty pieces. Drain the juices from the slow cooker and return shredded pork to slow cooker.

2 cups coke
1 cup brown sugar
16 oz red taco sauce
1-2 tsp. chipotle pepper seasoning (to taste, it is a little spicy)

Combine these ingredients in a separate bowl and then pour on top of pork. Let pork soak for 30-60 minutes.

Serve with black beans, rice (cook using chicken broth instead of water, stir in some cilantro and lime juice after it is cooked), THIS salad dressing, and Tortillaland uncooked tortillas (Costco has these).
Or serve with lettuce, pico de gallo, guacomole, rice, beans and tortilla strips and the same salad dressing.