Shredded Pork Tacos

Ingredients:
2.5 lbs boneless pork spare ribs (look for some with less fat)
1 cup apple juice (don't worry this isn't "sweet pork", it just balances out the saltiness)
1 (1.25 oz) package taco seasoning (I use McCormick)


Directions:
Place pork spare ribs in the slow cooker, pour apple juice over spare ribs.  Sprinkle with half of the taco seasoning the flip spare ribs and season with remaining taco seasoning.  Cover with lid and cook on low for 8 hours.  Trim fat from pork and shred, return to slow cooker for an additional 20 - 30 minutes in taco seasoned broth.  Strain broth or remove pork with tongs or fork when plating.  

Cafe Rio Pork

pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

Cranberry Pork

2.5 - 3 lb pork loin roast
1 can jellied cranberries
1 cup dried cranberries (Craisins)
1/2 cup sugar
1/2 cup cranberry or orange juice
1 tsp dry mustard
1/4 tsp ground cloves
2 Tbl cornstarch
2 Tbl cold water

Place pork in crockpot. In bowl, mash cranberry sauce. Stir in sugar, dried cranberries, juice, mustard, cloves. Pour over roast. Cook on low 6-8 hours until meat is tender. Remove and keep warm. Skim fat from juice. Measure 2 cups, adding water if necesary, pour into sauce pan. Bring to boil over med heat. Combine cornstarch and cold water to make a paste. Stir into juices. Cook and stir until tickened. Season with salt.

PORK TACOS

1 pork roast
2 cans Sprite or Coke (not Diet)
Salt & Pepper to taste
2 tsp. onion powder
1 C. brown sugar

Put in crock pot on low for 8 hours or until shreds easily. Serve on torillas and with Mango Salsa

*NOTE: Costco carries DELISH Mango Salsa and raw tortilla...so good!

ASIAN 5 SPICE BARBECUE PORK TENDERLOIN

With Mango Citrus Salsa and Frankie Wraps

2-2 1/2 lbs pork tenderloins, trimmed of fat
Steak Seasoning Blend (Montreal Steak Seasoning) OR Salt and Freshly Ground Black Pepper
1/4 C. dark brown sugar
1 1/2 tsp. Chinese 5 Spice Powder
1 T. vegetable oil
1/3 C. HOISIN prepared Chinese BBQ Sauce
1 navel orange, zested and juiced
1 tsp. dark sesame oil
2 tsp. toasted sesame seeds, for garnish
2 T. chopped cilantro, for garnish


SALSA

2 ripe mangos, peeled and pitted, diced
1 red bell pepper, seeded and chopped
1 jalapeno, seeded and chopped
1/2 red onion, chopped
1 ripe lime, juiced
20 leaves Basil, shredded
Coarse salt


FRANKIE WRAPS

3 eggs, beaten
1/4 C. water
2 green onions. thinly sliced
vegetable oil, 1 tsp. per wrap
10 flour tortillas, 8 inches

Preheat oven to 450 degrees Fahrenheit.

Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice evenly into pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15-18 minutes longer. Remove meat from oven and transfer to a serving platter. Slice at a slant and garnish with sesame seeds and cilantro.

Salsa: Combine mango, bell pepper, jalapeno, onion, lime juice and basil in a bowl. Season with salt, to taste. Refrigerate a few minutes before serving. (Prepare salsa while pork is in the oven. Do not prepare to far in advance.)

Frankie Wraps: Heat a nonstick skillet over medium high heat. Beat eggs with water and green onions. Drizzle a tsp. of oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cool 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie Wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.

Assembly: Thinly slice tenderloins and pile meat and salsa at the edge of a Frankie Wrap. Tuck up bottoms and edges and roll.

Serves 6.

Crock Pot Cranberry Pork Roast

1 pork loin roast (2 ½ - 3 lbs.)
1 can (16 oz.) jellied whole cranberries
1 C. dried cranberries
½ C. sugar
½ C. cranberry juice or ½ C. orange juice
1 tsp. dry mustard
¼ tsp. ground cloves
2 T. cornstarch
2 T. cold water

Place pork roast bone side down in a slow cooker/crock pot. In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, orange juice, mustard and cloves. Pour over roast. Cover and cook on high for 6-8 hours. If boneless, cook on low for 6-8 hours. Cook until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary and pour into a saucepan. Bring to a boil over medium heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

Old Indian BBQ Sauce

10 oz. grape jelly
1 C. ketchup
1 T. vinegar
2 T. water
1/2 tsp. ginger
1/2 tsp. curry
2 tsp. salt

Boil rack of baby back pork ribs in water for about 20 minutes. Take directly out and place on barbecue grill. Grill, browning both sides, turn and baste both sides liberally with sauce.

Perfect Pork Chop Marinade

1/2 cup worcestershire sauce
1/4 cup fresh parsley minced (or 1/8 cup dried)
1/4 cup balsamic vinegar
1/4 cup soy sauce
2 Tbs. olive oil
1 tsp. dried minced garlic
1/2 tsp. pepper
1/4 tsp. cayenne pepper
4 boneless pork loin chops (I actually think you could use more pork chops because this makes quite a bit of marinade)

Combine all ingredients in plastic bag or marinade container and mix/coat well. Refrigerate for 8 hours, rotating every few hours if you can. Grill covered over medium heat for 10-15 minutes on each side or until juices run clear and a meat thermometer reaads 160 degrees Fahrenheit.