Cafe Rio Pork

 Source:  Megan Kotter

4-5# pork roast

1 can Coke or DP

1 bottle red taco sauce (LaVictoria 15 oz)

1 C. brown sugar (+ a little extra)

1 Tbsp Cumin

Cover roast half way with water and cook on low for 6 hours (larger roasts will take much longer, maybe start on high for several hours)

Drain liquid and add other ingredients, cook another 3 hours or so and then shred.  

Serve with Lemon cilantro rice and Tomatillo Ranch Dressing.

Serve with black beans, lettuce, tomatoes, cheese, etc in a burrito, salad, or nachos.  

Betsy's BBQ Ribs

 Source:  Instagram:  @betsysbestbets

Baby Back Pork Ribs--as many as you need (4-5/person; more for big eaters)

Cover cookie sheet with foil, lay ribs on it, salt both sides liberally and bake at 400 for 30 mins.

Switch oven to 250

Place ribs on cutting board, meaty side down, cut into small sections of ribs between the bones

Place in 9x 13 pan.  Generously cover with bbq sauce.  Cover with Saran Wrap and then foil, tightly.

Bake 3-4 hours, up to 5

Take ribs out.  Change oven temp to 350.  Turn ribs over in sauce (add water if sauce is too thick).  Put back in oven uncovered up to 45 minutes, rotating in sauce every 15 mins.  

Can use any bbq sauce you want,  This sauce is unique and yummy--enough for 5-6 pounds of ribs  (Amounts in parenthesis are for 7-8 lbs ribs)

1 c. firmly packed brown sugar (1.5 C)

1/4 c. worcestershire sauce (3/8 C.)

1/3 c. soy sauce (1/2 C.)

1/4 c apple cider vinegar (3/8 C)

3/4 c. ketchup (1 1/8 C)

2 Tbsp. yellow mustard (3 tbsp)

2 cloves garlic (3 cloves)

1/8 tsp. pepper (heaping 1/8 tsp)

Pork Roast

Source:  Jaimie Cooks it Up

Crock Pot Pork Roast with Vegetables and Gravy 

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes

Yield: 6-7 servings

Ingredients

1 (3 pound) pork roast (I like a Sirloin Tip Roast)

3 T olive oil

salt and pepper

5 russet potatoes

1 large onion

3 C mini carrots

1 T garlic, chopped

1/4 C soy sauce

1/4 C Newman's Own Balsamic Dressing

1/2 C water

1/2 C brown sugar

GRAVY:

Juices from the roast

2 (.87 ounce) packages pork gravy mix

1/4 C water

1/4 C milk

1 (10 ounce) can cream of mushroom soup

(This made GALLONS of gravy.  Maybe just use half the drippings, one gravy packet, and half the soup.  Or have an idea for leftover gravy!)

Instructions

1. Grab a Pork Sirloin Tip Roast. I like to buy these that come in a package of four from Costco. They always seem to cook up so well and are easy to shred.

2. Heat a large skillet up over medium high heat. Pour 3 tablespoons of olive oil into the pan. Sprinkle the pork generously with salt and pepper on the top and bottom. Carefully place it in the pan and allow it to get a nice golden brown sear on both sides.

3. While your pork is in the searing pan, peel and chop 5-6 russet potatoes and one onion. You want them to be uniform in size, so they cook evenly.

4. Spray a 3-4 quart crock pot with cooking spray. Place the seared pork in the pot and pour 3 cups mini carrots around the roast.Layer the potatoes and onions on top.

5. Chop 1 tablespoon of garlic and place it in a small mixing bowl.Add 1/4 cup soy sauce, 1/4 cup Newman's Own Balsamic Vinaigrette, 1/2 cup water and 1/2 cup brown sugar.Whisk the ingredients around making sure the brown sugar gets dissolved, then pour it all over the top of the potatoes and roast. Hit the potatoes with a bit of salt and pepper.

6. Cover the crock pot and cook on high for 4-5 hours. Or, if you know your crock pot cooks quickly I would suggest cooking just the meat and the sauce together on low for 4 hours, then adding the vegetables and cooking on high for an additional 2 hours.

7. When the pork has cooked through (should be a temperature of 160 degrees), carefully pour the juices from the crock pot into a medium-sized sauce pan. Turn the crock pot off and let the meat rest inside (with the lid on) for 5-10 minutes before you serve it.

8. To the sauce pan add 2 packages of Pork gravy mix, 1/4 cup milk, 1/4 cup water and 1 can cream of mushroom soup (undiluted). Whisk it together to combine.

9. Get the pan onto the stove top and heat the mixture to boiling over medium high heat, stirring occasionally.

Serve the roast and vegetables with gravy drizzled over the top. Enjoy!

Ranch House Pork Chops & Garlic Mashed Potatoes

Source:  http://www.chef-in-training.com/2011/10/ranch-house-crock-pot-pork-chops-and-parmesan-mashed-potatoes/

RANCH HOUSE CROCK POT PORK CHOPS w/ PARMESAN MASHED POTATOESrecipe from: Real Mom Kitchen

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm milk
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Good 'Ole Pot Roast

Source:  Mom and Al




Put pot roast (pork or beef) in roasting pan/dutch oven.

Salt and pepper.

Cover with lots of barbeque sauce (at least half a bottle).

Put sliced onions on top.

Add potatoes, carrots, etc.

Add a little bit of water to bottom.

Add lid and roast at 300 for at least 4 hours.  Can do lower temp for even longer.  Or adjust if roast is still frozen.

Turns out yum!

Balsamic and Brown Sugar Glazed Pork

Source:  jamiecooksitup.net

Time: 10 minutes prep + 4-6 hours cooking

Yield: 6 servings

1  2 pound pork loin

1 t sage

1/2 t salt

1/4/ t pepper

1 t garlic powder

1/2 C water                                                                  

Glaze:

1/2 C brown sugar

1 T cornstarch

1/4 C balsamic vinegar

1/2 C water

2 T soy sauce

1. Place your pork roast on a pan, or plate. 

2. In a small bowl combine the salt, pepper, rubbed sage, and garlic.

 Press the seasonings into the pork roast. Spray the inside of your crock pot with cooking spray. Place the seasoned pork roast inside and pour the water along the edges of the roast. 

3. Cover and cook on low for 4-6 hours, depending on how fast your crock pot cooks things. The internal temperature of the roast reads 180 degrees.

4. In a small sauce pan, combine the glaze ingredients. Bring it to a boil while stirring and let the sauce thicken. (Should only take a couple of minutes.)

5. Drizzle some of the glaze over the top of the roast and let it cook for another 30 minutes. 

6. Remove the roast from the crock pot and let it sit for about 5 minutes. Slice it thinly, drizzle the remaining sauce over the top and your are ready to eat. It’s fabulous served with rice and a green veggie…or with roasted vegetables. 

Tomato Spinach and Pasta Toss

Source:  Kraft Foods

2

cups  rotini pasta, uncooked

1/2

lb.  Italian sausage

1

pkg.  (6 oz.) baby spinach leaves

1

can  (14-1/2 oz.) Italian-style diced tomatoes, undrained

1

cup  KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

2

Tbsp.  KRAFT Grated Parmesan Cheese

make it

COOK pasta in large saucepan as directed on package, omitting salt.

MEANWHILE, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally. Drain; return sausage to skillet. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.

DRAIN pasta; return to pan. Add sausage mixture and cheeses; mix lightly.

Honey Lime Enchiladas

Source:  Melskitchencafe.com

YIELD: SERVES 6

This recipe works great with chicken and pork! Also, a delicious addition is to saute onion and garlic in a bit of olive oil and add it to the meat mixture or sauce.

INGREDIENTS

• 2/3 C honey
• 1/2 C lime juice (3 large limes)
• 1 tablespoon chili powder
• 3/4 teaspoon garlic powder
• 2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
• 8-10 fajita-size flour tortillas
• 1 pound Monterey jack cheese, shredded
• 16 ounces green enchilada sauce (like the Herdez brand)
• 1 cup heavy cream, sour cream or half-and-half

DIRECTIONS

1. Whisk together the first four ingredients in a small bowl. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours. Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan. Fill flour tortillas with chicken (reserving the leftover marinade) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream (or sour cream/half-and-half) and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.

NOTES

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.