Hi Roselin - I haven't because every recipe I can find uses bacon and I try to stay away from that. It sounds great, but I don't really want all the fat/grease that comes with it. I would love to try it if I could find a recipe that doesn't use bacon.

My favorite is by Paul Prudhomme. It sounds really spicy, but isn't. I think the combination of the beef and pork is what keeps it moist. CAJUN MEAT LOAF SEASONING MIX: 2 bay leaves 1 tsp. Salt 1 tsp. Ground cayenne pepper 1 tsp. Ground Black pepper 1/2 tsp. Ground White pepper 1/2 tsp. Ground cumin 1/2 tsp. Ground nutmeg MAIN INGREDIENTS: 4 Tblsp. Unsalted butter 3/4 cup finely chopped onions 1/2 cup chopped green bell pepper 1/4 cup finely chopped green onions 2 tsp. Minced garlic 1 Tblsp. Tabasco sauce 1 Tblsp. Worcestershire sauce 1/2 cup evaporated milk 1/2 cup ketchup 1-1/2 lbs. Ground sirloin 1/2 lb. Ground pork 2 eggs, lightly beaten 1 cup very fine bread crumbs Combine seasoning mix ingredients in a small bowl and set aside. Melt butter in a 1-qt. Saucepan over medium heat. Add onions, celery, bell pepper, green onions, garlic, Tabasco, Worcestershire, and seasoning mix. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place ground beef and pork in an ungreased 13x9-inch pan. Add eggs, cooked vegetable mixture, and bread crumbs. REMOVE BAY LEAVES. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf. Bake, uncovered, at 350° F. for 25 minutes, then raise heat to 400° F. and continue baking until done, about 35 minutes longer. Serve immediately. **This is best using both beef and pork, but can be made with beef only.** From Paul PrudhommeÂs A Louisiana Kitchen.

I got this at Southern Living a few years back. It's really good. I left in her comments. HeyReub's sounds really good too. Posted by ShannonSpangler: Pulled Pork Recipe for Slow Cooker In my experience, it takes at least 7 hours to make good barbeque. This one is made in a slow cooker, and I think that will make it easy for you. To serve 30, you might see if you can borrow two more slow cookers from friends or family members. In other words, you'll need to make three batches since this recipe serves 8-12 people in one 4 qt. slow cooker. PULLED PORK 4 to 5 lb. pork butt roast RUB Ingredients: 1 Tbsp. mild paprika 1 tsp. light brown sugar 1/4 tsp. celery salt 1/4 tsp. garlic salt 1/4 tsp. dry ground mustard 1/4 tsp. ground black pepper 1/4 tsp. onion powder 1/8 tsp. salt Combine all seasonings in a bowl and then put in a shaker. This will make it easier to season the meat. After you shake it on all sides actually take your hands and rub it in the meat. Do this a day ahead, wrap in plastic wrap, and chill in the refrigerator at least 8 hours (overnight). The next day, brown roast on all sides in 2 Tbsp. HOT vegetable oil in a large skillet. Then, tranfer to the 4-qt. slow cooker. (Cut roast to fit if necessary). Make vinegar recipe below and pour HALF of it over the roast. Cover and cook on HIGH 5-6 hours or on LOW 8-9 hours. Remove from slow cooker carefully. Allow the meat to cool for approx. 30 minutes on a cutting board. (Meanwhile, clean slow cooker). After it has cooled, shred the meat into bite-sized pieces with a fork. Place meat a little at a time back into slow cooker and squirt each with reserved vinegar sauce. You can warm it up for your guests on LOW heat.... like using the crockpot as a chafing dish. VINEGAR SAUCE (reserve half) 2 cups cider vinegar 1 1/3 cups water 5/8 cup ketchup 1/4 cup firmly packed brown sugar 5 tsp salt 4 tsp. crushed red pepper flakes 1 tsp. ground black pepper 1 tsp. ground white pepper In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue to whisk until brown sugar and salt dissolve. Pour half over raw meat in crockpot and reserve the other half for squirt bottles.

Julia Child's Volume II of Mastering the Art of French Cooking has several unusual and interesting recipes, but they do involve a bit of work, like shredding them in a box shredder, then putting the shreds into a dish towel and squeezing the liquid out of them. Then you can saute them in olive oil or butter and add garlic, parsley maybe some red pepper flakes for some heat. Mix with some fingerling potatoes and you have a nice vegetable side dish, or toss with pasta and add parmesan cheese for a nice main course. Also, Italians are very fond of adding zucchini in their minestrone, usually in fairly large chunks so they hold up well for simmering in the broth.