Slow Cooker Teriyaki Pulled Pork Sandwiches

Okay, so I have a bone to pick with you.Why do some recipes call it a Slow Cooker, and others a Crockpot? I am so confused by this, and if you know the answer, could you please tell me? Thanks!!!
Anyway, on to this amazing recipe. So.... I have been looking for a good pulled pork sandwich recipe for a LONG time. Now, I have tried about 3-4 different recipes, and have even posted a few of them on here (I never post a recipe we don't like!!!!), but none of them impressed me the way I was looking for it too. But this one? This one nailed it!!!!! This was so good, and had just the flavor I was looking for, and was NOT dry at all!!!
We even had the missionaries for our church over for dinner when I made these 2 nights ago, and they LOVED them too!!!! This was such an easy recipe, which is perfect for us now that school is back in session!!!!

 Slow Cooker Teriyaki Pulled Pork Sandwiches
submitted by Camille
adapted from Six Sister's Stuff

Ingredients:

1 (2-3 pound) pork shoulder butt roast

1 bottle teriyaki sauce
1 (20 oz) can pineapple slices, undrained
Buns
Optional toppings: pineapple rings, honey mustard, provolone cheese slices, jalapenos, red onion slices

Place roast in slow cooker. Open can of pineapple slices and drain juice INTO the slow cooker over the roast. Pour 1/2 CUP of the teriyaki sauce (save the rest for later) over the roast.
Cover and cook on low for 7-9 hours (or on high for 5-6 hours). Shred the pork with two forks when finished cooking. Pour the rest of the teriyaki sauce over the shredded meat (add as little or as much as you want for flavor). Spoon meat onto each bun and top with a pineapple slice and other toppings as wanted.

S'mores Croissants

So I have a thing for S'mores. I LOVE them!!! And I love trying new and different S'mores recipes. I even have a whole board on Pinterest that is just S'mores recipes!!! Haha!! But, this was a recipe I came up on my own.It was so yummy, and so fun to make. My 2 older girls had fun helping me.

S'mores Crescent Rollups
submitted by Camille

1 tube of premade crescent rolls
1 cup mini marshmallows
3/4 cup milk chocolate chips
1/4 cup Hershey's syrup
1/2 cup crushed graham cracker, in a small bowl

Perheat oven to 400 degree's. Spread uncooked crescent rolls out. Evenly distribute mini marshmallows and milk chocolate chips into center of each crescent roll. Roll up starting with bigger end first. Lightly dip top of roll into bowl of graham cracker crumbs. Lay each roll onto an un-greased cookie sheet. Bake in over for 12-15 minutes. Let cool for about 5 minutes. Just before serving, drizzle with chocolate syrup.