Pork Burritos

This is a favorite of ours from a few years ago!

2 lbs. pork tenderloin
1 can Coke
1 bottle La Victoria taco sauce
1/2 C. brown sugar

Combine all 4 ingredients in crock pot. Cook on high 4-5 hours. Shred pork and return to crock pot. Make your burritos with the shredded pork, adding your favorite condiments to the tortillas.

Slow Cooker Thai Pork with Peanut Sauce

Ingredients

• 2 lbs pork tenderloin, cubed
• 1/2 cup salsa
• 1/4 cup peanut butter
• 3 T lime juice
• 3 T soy sauce
• 3 T water
• 2 T ginger 
• 1/4 cup sugar
• 2 cloves garlic, minced

Instructions

1. Place all ingredients into slow cooker. Cook on low 6 hours.
2. ***If freezing, place all ingredients into gallon-sized freezer bag. Thaw in refrigerator overnight, dump into slow cooker & cook on low 6 hours.***
   

Tangy Orange Chops

1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 cup frozen orange juice concentrate, thawed
1/2 onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
1/2 cup barbeque sauce
2 lbs pork

1.In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large reseal-able plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
2. Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
3. Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.

Label: Thaw Take out meat & bring marinade to boil for several minutes. Oil preheated grill. Grill chops for 6-8 min, turning once. Brush cooked marinade over chop during final minutes of cooking

Polynesian Pork Roast

2 to 3 lb. Pork Tenderloin
Salt & Pepper
Crushed Rosemary

Basting Sauce:
1/4 cup soy sauce
1/4 cup ketchup
2 Tbsp. honey
1/4 tsp. powdered garlic

Sprinkle roast generously with salt, pepper and rosemary.  Combine all ingredients for sauce and mix well.
BBQ pork over medium heat 30-40 min., basting occasionally with sauce mixture.  Or you can roast on a rack at 350 degrees for 1 hour, basting occasionally with sauce mixture.  Let meat sit for about 3-5 minutes prior to cutting.  Slice in 1/2 inch pieces and enjoy!  (We have found that you get a better overall taste when the meat is BBQ'd.)

Label: Thaw, BBQ over medium heat for 30-40 min.

Stuffing-Topped Pork Chops

1 - 6 oz. package pork or chicken stuffing mix
6 pork chops (about 3/4" thick)
Salt
Onion Salt
Ground black pepper
1 T. canola oil
1 - 10.75 oz. can condensed cream of mushroom soup
1/3 C. milk

Make stuffing according to package directions and set aside.  Season pork chops with salt, onion salt and pepper.  Heat oil in skillet and brown the chops on both sides (only takes a few minutes per side).  Place chops in a baking dish and spoon 1/2 C. of the stuffing mix on top of each chop.  Mix the soup with the milk in a small bowl and pour over the pork chops.  Cover with aluminum foil and bake in pre-heated 350 degree oven for 35 to 40 min. or until pork chops are not pink.  Serves 6.

This can be served with rice or potatoes if desired.

Label:  Thaw completely in refrigerator.  Remove foil.  Mix the soup and milk  together and pour over the pork chops.  Replace foil and bake 40 min. or until done.

Healthy Pork Chops

Tangy Orange Chops

1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 cup frozen orange juice concentrate, thawed
1/2 onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
1/2 cup barbeque sauce
2 lbs pork



1.In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight. 
2.Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes. 
3.Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking. 

Label: Thaw Take out meat & bring marinade to boil for several minutes.Oil preheated grill. Grill chops for 6-8 min, turning once.Brush Cooked marinade over chop during final minutes of cooking

Tasty Crock Pot BBQ Country Style Pork Ribs

Ingredients

• 3 lbs country-style pork ribs
• 1 cup chopped celery
• 2 cups chopped onions
• 1/2 cup chopped green bell peppers
• 1 cup ketchup
• 1/2 cup yellow mustard
• 1 cup barbecue sauce
• 1 cup water
• 3 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic salt
• 1 (14 1/2 ounce) cans diced tomatoes

Directions

• Mix all ingredients other then pork, together in a large enough bowl and stir to mix well.
• Put pork in the crock pot, adding sauce as you go, until you get to about an inch from the top.
• With a big spoon, give a stir to blend all together.
• Put on the lid, turn on high and let it cook for about 5 hours.
• 1/2 hour before you eat, take out pork and break into bite size pieces, add back to sauce.
• Add 1 T cornstarch with 2 T cold water, and mix into crock pot.
• Serve over rice or noodles

Lable

Empty bag into slowcooker.  If it is frozen cook on low 8-10 hours, if thawed cook 5-6 hours.  1/2 hour before you eat, take out pork and break into bite size pieces, add back to sauce.  Add 1 T cornstarch with 2 T cold water, and mix into crock pot.  Serve over rice or noodles.

Note: If you want it a little spicier add another 1/4 teaspoon cayenne pepper, and 1/4 teaspoon black pepper before you cook.

 

Polynesian Pork Roast

A favorite from 2011 that my Mom did!

2 to 3 lb. Pork Tenderloin
Salt & Pepper
Crushed Rosemary

Basting Sauce:
1/4 cup soy sauce
1/4 cup ketchup
2 Tbsp. honey
1/4 tsp. powdered garlic

Sprinkle roast generously with salt, pepper and rosemary.  Combine all ingredients for sauce and mix well.
BBQ pork over medium heat 30-40 min., basting occasionally with sauce mixture.  Or you can roast on a rack at 350 degrees for 1 hour, basting occasionally with sauce mixture.  Let meat sit for about 3-5 minutes prior to cutting.  Slice in 1/2 inch pieces and enjoy!  (We have found that you get a better overall taste when the meat is BBQ'd)

Label: Thaw, BBQ over medium heat for 30-40 min.

Breaded Pork Chops

4 large eggs
1 T + 2 t Dijon mustard
1 T + 2 t chopped fresh herb
8 bone-in pork chops (3 - 3 1/2 pounds)
2 c plain dried breadcrumbs
coarse salt and ground pepper
1/2 c olive oil

In a medium bowl, whisk together eggs, mustard, and herb and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.

Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops

Label: Heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 3 teaspoons oil; brush on both sides. Place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.

Pulled Pork Sandwiches

2 lbs pork roast (shoulder or butt)
1 large onions
1/2 cup ginger ale
1/2 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
barbecue sauce, for serving (optional)
frozen cubes of apple juice

1. Slice 1/2 onion and place in crock pot.
2. Put in the roast and cover with the other half onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
5. Cool meat quickly in the fridge or freezer then bag in freezer safe bags. Add one cube of frozen apple juice to each back to help with moisture when it is reheated.
Directions: Thaw completely then microwave until warm. Place on buns and enjoy!

Tasty Pork Tenderlion

Ingredients:
2 lbs Pork Tenderloin
12 oz Chili Sauce
16 oz can Jellied Cranberry Sauce
2 Tbsp. Brown Sugar
Crock-Pot

Assembly:
1. Place Pork Tenderloin in freezer bag.
2. Mix together Chili Sauce, Cranberry Sauce, and Brown Sugar. Pour over Pork.
3. Freeze.

Label
1. Thaw pork overnight in fridge.
2. Place pork with sauce in crock pot for 4-5 hours on HIGH.
3. When serving pour sauce over tenderloin and rice if desired.

Tangy Orange Chops

1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 cup frozen orange juice concentrate, thawed
1/2 onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
1/2 cup barbeque sauce
2 lbs pork



1.In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
2.Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
3.Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.

Label: Thaw Take out meat & bring marinade to boil for several minutes.Oil preheated grill. Grill chops for 6-8 min, turning once.Brush Cooked marinade over chop during final minutes of cooking

Pork Burritos

2 lbs. Pork Tenderloin
1 Can of Coke
1 Bottle LaVictoria Taco Sauce
1/2 c. Brown Sugar

Combine all in crock pot. Cook on high 4-5 hours.
Combine pork, lettuce and cheese in tortillas. Enjoy!!

Polynesian Pork Roast

2 to 3 lb. Pork Tenderloin
Salt & Pepper
Crushed Rosemary
1/4 cup soy sauce
1/4 cup catsup
2 TB. honey
1/4 tsp. powdered garlic
Sprinkle roast generously with salt, pepper and rosemary.
Roast on a rack at 375 degrees for 1 hour, basting occasionally with soy sauce mixed with catsup, honey, and garlic. Slice in 1/2 inch pieces and enjoy!
Label: Thaw, bake on a rack at 375 degrees for one hour.

Kalua Pork Tacos

pork roast
liquid smoke
Hawaiian sea salt
shredded cabbage

Cook pork, shred and freeze

mango salsa
8 tortillas

Defrost and heat pork, add salsa and sour cream. If you like you can add cabbage, lettuce, tomato, or avocado, whatever you like

Asian Pork Marinade for the Grill

1/3 cup soy sauce
1 Tbsp sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 cloves garlic, crushed
1 tablespoon dry mustard
3/4 teaspoon pepper
1 tsp ground ginger
1 ½ lbs pork tenderloin, cut into single serving pieces

Slice pork tenderloin and place in a gallon sized freezer bag. Whisk together all remaining ingredients (except pineapple) and pour over the pork in the bag. Seal tightly and freeze.

Label
Remove bag from freezer the night before and place in the refrigerator to defrost. Heat grill and cook pork for approx 5-7 minutes on each side until done. If desired when pork is almost done, grill pineapple slices as well (for about 2 minutes on each side). Serve pork with grilled pineapple on top

Evans Family's Jalapeno Garlic Pork Roast

INGREDIENTS:
Large pork roast, any cut
8-10 cloves garlic peeled and split
3 jalapenos, seeded and cut in 4 strips, then split to form 8 pieces
Salt, pepper, rosemary, thyme, etc. Any seasoning you like on meat.

Instructions:
(Use a very sharp paring knife, and wear disposable kitchen gloves.DON'T TOUCH YOUR FACE, YOUR NOSE, YOUR EYES, OR ANY BODY PART THAT YOU DON'T WANT TO BE BURNED. The jalapeno juice stays on your skin a very long time!)

Cut deep slits all over the roast. Tuck a chunk of garlic clove inside a sleeve of jalapeno and insert it deeply into each slit. Be sure to cover top, bottom, and sides of roast. Sprinkle roast with seasonings, wrap in plastic wrap and then tin foil. Freeze for later, if desired.

This pork roast recipe is great for a Sunday dinner. You can place the frozen roast in a 250 degree oven the night before and let cook through the night and next morning. Or put the roast in a crock pot the night before and cook on low. If you thaw the roast it will cook to well done in 4 to 5 hours on high, or 6 to 7 hours on low. Since these roasts will be cut in half, they will cook faster, so cut the cooking time in half. Pour off drippings, add corn starch and water to drippings and boil to thicken. Serve as gravy on the side. Don't like jalapenos because they're too hot? You will be surprised that this roast has great flavor without the heat normally associated with jalapenos.

Try serving them with country mashed potatoes: Red potatoes and carrots cut in large chunks and boiled 'til soft. Mash gently. Stir in a carton of sour cream, salt and pepper to taste. Should be chunky and somewhat creamy. Yum!

Breaded Pork Chops

4 large eggs
1 T + 2 t Dijon mustard
1 T + 2 t chopped fresh herb
8 bone-in pork chops (3 - 3 1/2 pounds)
2 c plain dried breadcrumbs
coarse salt and ground pepper
1/2 c olive oil

In a medium bowl, whisk together eggs, mustard, and herb and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.

Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops

Label: Heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 3 teaspoons oil; brush on both sides. Place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.

Country Ribs

1 cup orange juice
1 cup ketchup
1/2 cup cider vinegar
1/4 cup soy sauce
2 Tbsp prepared horseradish
2 Tbsp prepared mustard
2 tsp ground ginger
1 to 2 tsp hot pepper sauce
1/2 tsp garlic powder
4 to 5 pounds country-style pork ribs
1/4 cup honey
2 Tbsp brown sugar

In a bowl, combine the first 10 ingredients, mix well. Pour 1 1/2 cups marinade into a large resealable plastic bag; add the ribs. Seal and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.
Drain and discard the marinade from the ribs. Grill. covered, over indirect medium heat for 15-20 minutes on each side. Meanwhile, in a sauce pan, combine the honey, brown sugar and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Baste ribs with some of the sauce. Grill 15-20 minutes longer or until a meat thermometer reads 160*, turning and basting occasionally. Serve with the remaining sauce.

LABEL: Remove from freezer and thaw in refrigerator for 12 hours or overnight. Grill over medium heat for 15-20 minutes on each side. Baste ribs with sauce. Grill 15-20 minutes longer or until a meat thermometer reads 160*, turning and basting occasionally. Serve with the remaining sauce.

Pati and April Watson