Spicy Dr. Pepper Shredded Pork

This is yet another recipe from the famous Pioneer Woman. This is yummy. It is a smoky, spicy, just very slightly sweet in flavor and to be honest the hubby thought I was cooking red beans and rice when he walked in the door. And come to think of it the next day flavor was very similar which is odd. We made burritos, I followed the recipe and didn't change a thing. Although it was yummy I doubt I make it again but just had to share with all of you :)

Ingredients

• 1 whole Large Onion
• 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
• Salt And Freshly Ground Black Pepper
• 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
• 2 cans Dr. Pepper
• 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

Pork Tenderloin Studded with Rosemary and Garlic

Pork Tenderloin Studded with Rosemary and Garlic

2 tablespoons finely chopped rosemary
4 garlic cloves minced
1 (1 lb) pork tenderloin, trimmed
1/2 teaspon salt
1/4 teaspoon black pepper
cooking spray

1. preheat 475
2. combine rosemary and garlic. make several 1/2 in. deep slits in pork; place about half rosemary mixture in slits. Rub prok with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on cooke sheet coated with cooking spray.
3. bake at 475 for 20 min. or until meat thermometer registers 160 or to desired doneness. let stand 5 minutes and cut into 1/4 thick slices.

about four servings


The hubby didn't care for this at all, but he is not a big pork eater so that may have been the problem. I forget what sides I made but he preferred those over the pork.

Pork Burritos

Pork Burritos

• 1 boneless pork shoulder roast (3 to 4 pounds)
• 1 can (14 1/2 oz) diced tomatoes with mild green chilies, undrained
• 1/2 cup chili powder
• 3 tablespoons minced garlic
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 tablespoon chopped seeded jalapeno pepper
• 1 teaspoon salt
• 10 tortillas (8 inches), warmed
• sliced avocado and sour cream, optional

* Cut roast in half; place in a 5-qt. slow cooker, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.

*Shred pork with two forks. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado and sour cream if desired. Fold sides and ends over filling and roll up.

****These are super yummy and we really enjoyed these!

Pork Chili Verde

1 boneless pork sirloin roast (3 pounds), cut into 1 inch cubes
4 medium carrots, sliced
1 medium onion, thinly sliced
1 cup minced fresh cilantro
4 garlic gloves, minced
3 tablespoons vegetable oil
1 can (28 oz) green enchilada sauce
2 jalapeno peppers, seeded and chopped
1 tablespoon cornstarch
1/4 cup cold water
Hot cooked rice
Flour tortillas, warmed

*In a large skillet, saute the pork, carrots, onion, cilantro and garlic in oil in batches until pork is browned. Transfer to a 5 qut. slow cooker. Add the enchilada sauce and jalepenos. Cover and cook on low for 6 hours or until meat is tender.

*In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Cover and cook on high for 30 minutes or until thickened. Serve with rice and tortillas.


**Ok so I was lazy and I totally skipped the whole skillet part and just dumped everything into the crockpot but it came out yummy anyways! Otherwise I added everything like the recipe says!

Pulled-Pork Fajitas

Pulled-Pork Fajitas

• 1 pork boneless loin roast (2 1/2 lb), trimmed of fat
• 2 tablespoons fajita seasoning (from 3 oz container)
• 1 cup thick and chunky salsa (I actually used 16 oz the whole container)
• 1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed (I used fresh)
• 2 packages (11.5 oz) flour tortillas for burritos (16 tortillas), warmed (we used smaller ones)
• 2 cups shredded Mexican style taco cheese (8 oz)
• 1 cup sour cream, if desired (can't stand the stuff so didn't use it LOL)

1. Place pork in 3-to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours

2. Remove pork from cooker; place on cutting board. Shred pork using two forks; return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to high. Cover; 30 minutes longer or until mixture is hot and vegetables are tender.

3. Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with Cheese. Serve with sour cream

I didn't follow it exactly if you couldn't tell and it was done in about 8 hours....I put in the fresh veggies at about the half way mark and at about 7-7 1/2 hours I shredded it and put it back in and kept it on low until the hubby got home from work and it was perfect. He said the house smelled really good from dinner, but I didn't think so....maybe because I had been smelling it all day LOL. But anywho it is really good and I'm about to go and have some for lunch now! Def should try this. Plus its too easy not too!