It’s time for the big game, or as I like to refer to it, that night we eat junk food in the den and watch commercials. I believe football also is involved.

We usually make, from scratch, all the standard junk foods — your potato skins and buffalo chicken wings, ranch dip and nachos. Of course, we could buy all this from the freezer section at the market, but that gets expensive. Plus, I’m on a mission to show my girls how things are made.

For this year’s Super Bowl, I’m shaking up our usual menu, adding more locally focused dishes, like these pulled pork sliders and crab au gratin dip.

I used as many local ingredients as possible. The pork shoulder for the sliders came from nearby Iverstine Family Farms. The cabbage and carrots were sourced from Fullness Farms, a new enterprise right here in Baton Rouge. Even the accompanying barbecue sauce is made by Baton Rouge’s own Jay Ducote.

I picked up some Louisiana blue crabmeat a few weeks ago — it’s only available at our market about once a month — and froze it until I was ready to use it. You can certainly find similar ingredients at farms and grocery stores where you live.

Enjoy these little sandwiches made with smoky pork and crunchy slaw. And savor this rich, creamy dip with sweet crabmeat.

And then have fun watching the commercials — or the football game, if that’s your thing.

Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at ieatbrla@gmail.com.