Cafe Rio Sweet Pork

(www.yourhomebasedmom.com/cafe-rio-sweet-pork/)

Ingredients

• 2-3 lbs. boneless pork (carnitas, shoulder etc)
• 1 12 ox. can Coke
• 1/4 c brown sugar
• 1 10 oz. can enchilada sauce
• 2 cloves minced garlic
• 1 small can diced greenchileis
• 3/4 C brown sugar

Instructions

• Marinade pork for at least 2 hours or overnight in can of coke and 1/4 C brown sugar.
• Pour pork and liquid into crock pot and cook on low for 8 hours or high for 4 hours.
• Remove meat and shred. Discard liquid
• Put meat back in crock pot and add enchilada sauce, garlic, green chilies and brown sugar.
• Cook for 30-60 more minutes. If there is excess liquid drain some off.

Applesauce BBQ Sauce Shredded Pork

http://realmomkitchen.com/428/applesauce-bbq-sauce-shredded-pork/


1 pork loin (around 3 pounds for use of all the sauce, you could also use any type of pork roast or even chops)

Sauce
1 cup applesauce
1/2 cup ketchup
2 cups brown sugar (I used 1 1/4 c)
6 tablespoons lemon juice
1/2 teaspoon ground black pepper (I didn’t measure this I just did 10 grinds from my pepper grinder)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon

Place pork loin in crock pot and cook on low for 8 hours. I didn’t use any liquid to add to mine, but next time I was thinking it would be good to cook it with a little apple juice. Remove from crock pot and shred. Remove any juice or fat let in crock pot. Place meat back in crock pot and add prepared applesauce bbq sauce. Heat until warm.


To prepare sauce:
In a medium saucepan over medium heat, mix applesauce, ketchup, brown
sugar, lemon juice, salt, ground black pepper, paprika, garlic powder
and cinnamon. Stirring frequently, bring mixture to a boil. Remove
from heat and use to bast the meat of your choice. (The recipe says the applesauce gives
the sauce a nice thick texture, and coats well on the meat and that the sweet
spicy flavor is excellent on chicken or pork.)

Kay's Kalua Pork

Per Kay:  Rub your pork with rock salt and pour in about a half bottle of Liquid Smoke. Cook for 4 to 6 hours depending on the size of your pork. After you shred the pork add a can of pineapple bits and cook for another hour.  Serve with rice and Macaroni salad, very Hawaiian!

I used a small pork loin roast (from Costco 4-pack - about 2 lbs) with approx. 1/3 bottle of Liquid Smoke and 1/2 can pineapple tidbits with juice.  It was delicious!  Only served 3 hungry adults.  Next time I'll double it (at least).

Brown Sugar and Balsamic Slow Cooked Pork

Everyone LOVED this recipe.  
 
http://bakedbree.com/brown-sugar-and-balsamic-slow-cooked-pork
http://www.candcmarriagefactory.com/2011/01/brown-sugar-and-balsamic-glazed-pork.html

1 (2-pound) boneless pork loin
1 teaspoon ground dried sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove crushed garlic
1/2 cup water
1/2 cup brown sugar
1 Tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 Tablespoons soy sauce

Mix together sage, salt, pepper, and garlic.
Rub the mixture over the pork.  Add it to the slow cooker and pour 1/2 cup water in the bottom of the slow cooker.  Cook on low for 6 to 8 hours.
One hour before the pork is cooked, put the brown sugar, cornstarch, balsamic, water, and soy sauce in a sauce pan.  Bring the mixture to a bubble over medium heat.  It will get thick.
Pour half of the glaze over the pork.  Reserve the rest to serve alongside.
Cook the pork for another hour.
Shred the pork with a fork.  It will fall apart, it is so tender.

Girls Camp Pulled Pork & Spicy Coleslaw

(Linda Fernandez)

This was one of my favorites of all the amazing meals we prepared and served at Girls Camp. Delicious!
 
dry rub:
3 T paprika
1 T garlic powder
1 T brown sugar
1 T dry mustard
3 T Kosher salt

5-7 lb pork butt or pork cushions

combine ingredients for dry rub....cover all sides of pork with rub.  Cover and refrigerate overnight.  Preheat oven to 300° and roast pork, covered, 6 hours.  Thermometer inserted in thickest part should read 170°.  Shred and pour mop sauce over meat.


Serve with Spicy Coleslaw:

1 head green cabbage
2 carrots, grated
1 sweet red onion, thinly sliced
2 green onions, sliced

1 1/2 c mayonaisse
1/4 c mustard
1 T cider vinegar
1 lemon, juiced
pinch of sugar
several dashes hot sauce
kosher salt
cracked pepper

Island Pork Tenderloin

(Sunni West, p90x diet)

16 oz pork tenderloin, lean
1/2 t salt
1/4 t pepper
1/2 t chile powder
1/2 t cumin
1/2 t cinnamon
2 t olive oil
1/4 c brown sugar, packed
1/2 t fresh garlic, finely chopped
1 t Tabasco sauce

Preheat oven to 350•

Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.

Heat 1 T oil in 12" skillet over moderately high heat and brown pork, turning, about 4 minutes.

Stir together brown sugar, garlic, and Tabasco and pat onto top of tenderloin. Place pork in a roasting pan and cook in oven for 20 minutes.

Honey Lime Enchiladas

One of our very favorites! I use a Costco pork loin roast and cook it all day in the crock pot on low, then shred and marinate. Everyone LOVES this recipe!

From the Recipe Shoebox.

The ingredients:
1-1/2 lbs. pork or chicken, cooked and shredded
1/3 cup honey
1/4 cup lime juice
1 Tbs. chili powder
1/2 tsp. garlic powder
1 can (28-oz) green enchilada sauce
2 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded
10 (8-inch) flour tortillas

Directions: Combine honey, lime juice, chili powder, and garlic powder to make a sauce. Add sauce to shredded pork or chicken. Let sauce soak into the meat for about 30 minutes.
Lightly spray a 9x13-inch baking pan with non-stick baking spray. Pour green enchilada sauce into pan to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place seam side down in baking dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350° for 30 minutes. Then broil until cheese is slightly brown and crispy (it will only take a minute or two). Makes 6-8 servings. Enjoy!