What to do with leftover pork and white rice?

For some people, the crockpot or slow cooker is a winter time cooking tool.  For me, it is useful all year long.  You can cook other things besides soups and stews in them, they are easy to use and they require very little energy.  On Monday, we grilled pork steaks at my brother Mike's.  We had a large pack and at the end was a small roast.  It seemed like the butcher got tired of cutting the steaks.  It wasn't a problem because I knew I'd be able to make a What's for Leftovers recipe with it.  So after we were finished grilling all of the pork steaks, we threw the little roast on the bbq and let it cook while we ate.  On Tuesday, when I was planning our dinner, I realized I still had a carton of white rice left from Chinese takeout over the weekend.  Presto, Apple Butter Pork and Rice was born.

Apple Butter Pork and Rice
Ingredients:
1 to 2 Lbs of Cooked Pork*
1/4 Cup White Wine
4 Packs Soy Sauce
1 TBSP Apple Butter
1 Cup Apple Juice
1 TBSP Garlic
2 Packs Sweet n' Sour Sauce
1 TBSP BBQ Sauce
1 1/2 Cups White Rice, Cooked or 1 Small Take-Out Carton

*You can use any kind of pork.  I used the little pork butt roast and a pork steak.  Feel free to use roast, steaks, or chops; whatever you have leftover.

1. Cut pork into thin slices and place on the bottom of the slow cooker.
2. In a separate bowl combine wine, soy sauce, apple butter, apple juice, garlic, sweet n' sour sauce, and bbq sauce.  Pour over pork.
3. Cook on high for 1 hour, stirring occasionaly
4. Pour rice into slow cooker, mixing into liquid.  Cook on low for another 20 to 30 minutes.  It's finished when your rice is completely heated.