Apple Cider Braised Pork Shoulder

3 lb. pork shoulder roast
salt & pepper
2 Tbs. olive oil
2-4 onions, sliced
2 tsp. minced garlic
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. paprika
2 c. apple cider 
2 c. chicken broth
2 bay leaves
2 granny smith apples, peeled, cored and cut into slices

optional- carrots and potatoes 

Preheat oven to 400.

Pat pork dry and season with salt and pepper.

Heat the oil in a large oven-safe dutch oven set over medium-high heat.  Add the pork and brown on all 4 sides, about 3-4 minutes per side.  Remove the pork from the pan and set aside.

Add onions to the pot.  Cook for about 4 minutes, stirring often, until soft.  Add the garlic.  Stir and cook for about 30 seconds.

Deglaze the pot by adding 1/4 c. chicken broth to the pan, stir and scrape up all the browned bits from the bottom of the pot.  Stir in the thyme, rosemary, and paprika.

Add the pork back to the pot.  Pour in the apple cider, remaining chicken broth, and bay leaves.  

Cover the pot and place in the hot oven.  Cook for 30 minutes.

Reduce the oven temperature to 350 and cook for 2 hours.  Add the apples, replace the lid, and continue to cook for 30 minutes.  OR reduce the oven to 250 and cook for 4-5 hours, then increase oven temperature to 350, add the apples, replace the lid and cook for 30-60 minutes.  The pork should be very tender.

Serve pork with the apples, onions, and sauce...it's also delicious over mashed potatoes.

NOTE:  You can add baby carrots and quartered potatoes the last hour of cooking as well.  If the sauce cooks down too much, you can add a little more broth and or apple cider...this only happens to me when I cook it for 4-5 hours.

Honey Lime Enchiladas

1/3 c. honey
1/4 c. lime juice
1 Tbs. chili powder
1/2 tsp. garlic powder
1 lb. chicken or pork, cooked and shredded
8 flour tortillas
1 lb. monterey jack cheese, shredded
2 c. green enchilada sauce
1/2 c. cream

Preheat oven to 350.

Mix the honey, lime juice, chili powder, and garlic powder together then toss with the shredded meat.  Let marinade for 30 minutes or up to a few hours in the refrigerator (if you have time, if not just keep going).

Spray a 9"x13" pan with cooking spray.  Pour 1/2 c. enchilada sauce in the bottom of the pan and spread it around.  Fill each tortilla with the chicken and a handful of shredded cheese (save some to sprinkle on top).  Roll up and place seam side down in pan.

Mix the remaining enchilada sauce with the cream (sometimes I'll add little more!) and pour over the enchiladas in the pan.  Top with remaining cheese.

Bake for 30 minutes or until brown and crispy on top.  Serve with cilantro lime rice, pico de gallo, guacamole, sour cream, and black beans.

Note: You could put the rice and black beans in the tortillas before baking if you like...you'll just need more tortillas and sauce or have leftover chicken!

Crispy Beef or Pork

This beef or pork is great for sandwiches, french dip, tacos, carnitas, etc.

2-4 lb. beef or pork roast OR chicken
4 c. beef broth
onion salt/pepper
Manteca- rendered pork fat (visit your local hispanic market and stop by the meat counter to find some)
OR use Crisco or vegetable oil

Cut the roast into 4-5 smaller pieces, work around the bone if it has one.

Place the meat into the instant pot, cover with beef broth.

Cook on high pressure for 45 minutes.  Natural release for at least 45 minutes, and up to 90 minutes.  

Don't skip this step, this is what makes the meat fall apart.  

Alternatively, you could cook the meat in the crock pot on low for 6-8 hours, or until it is fall apart tender.

Drain the liquid off the meat.  Shred the meat or cut into bite sized pieces.

Heat a deep pot over high heat.  Add a spoonful of manteca.  Allow to heat for a minute, then add some of the meat.  Be careful not to over crowed the pot, you want some empty space around the meat.  Move the meat around so it's not too crowded, sprinkle a little onion salt and pepper on the meat. Don't stir the meat, just let it sit and cook in the hot fat until it starts to get crispy, now stir the meat a little, and let it get crispy on the other side...this only takes a minute or two on each side.  

Remove the meat and repeat the process until all the meat is cooked.  

Smothered Sweet Pork Burrito

Shredded Pork

 2 1/2 lbs. pork roast 
2 tsp. liquid smoke
1/2 c. water
1/2 c. brown sugar
30 oz. green enchilada sauce
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
15 oz. can black beans (or make your own instant pot black beans)
1/2 c. fresh cilantro, chopped
8 oz. monterey jack cheese, shredded
Cilantro lime rice - recipe below
8 large flour tortillas

1.  Place the pork roast in a crock pot.  Pour water and liquid smoke on top.  Cook until the pork easily shreds, 4-5 hours on low or 6-8 hours on high.

2.  Prepare the cilantro lime rice (this can be made 30 minutes before you assemble the burritos, or make ahead of time and store in the fridge until you're ready to assemble.)

Cilantro Lime Rice

1 c. rice
2 c. chicken broth
3/4 tsp. salt
1/4 tsp. pepper
juice and zest from 1 lime
2 Tbs. fresh cilantro, chopped
1/4 tsp. cumin

Place all ingredients into a saucepan.  Bring to a boil.  Reduce heat to low, cover and cook for 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. 

3.  Remove the pork from the crock pot and shred, discarding pieces of fat.  Spoon a few Tbs. of the liquid onto the pork and toss it around.  

4.  In a large bowl, mix the shredded pork, brown sugar, 1/2 c. enchilada sauce, chili powder, salt, & pepper.  Add the beans, rice, & cilantro and toss to combine.

5.  Spoon some of the enchilada sauce into the bottom of a 9"x13" pan.

6.  Fill each tortilla with about 1/2 c. meat mixture and some shredded cheese.  Roll up and place seam side down in pan.  Pour the remaining enchilada sauce over them and sprinkle with cheese.

7.  Bake at 350 degrees for 20-30 minutes until heated through and the top is bubbly and starting to brown.  

Serve with sour cream, avocados, & fresh salsa on a bed of shredded lettuce.

Grilled Huli Huli Chicken (or Pork)

Marinade:
1 c. brown sugar
3/4 c. ketchup
3/4 c. soy sauce
1/3 c. chicken broth
1 tsp. ground ginger
1 1/2 tsp. minced garlic

Meat:
Chicken breast tenderloins, drumsticks, or thighs.
Pork Chops
or use as a marinade when making kabobs!

Mix the marinade ingredients.  Reserve 1 c. for basting.
Pour remaining marinade over meat and refrigerate for at least 8 hours, or overnight.

Grill meat; baste occasionally with reserved marinade during the last 5 minutes

Farfalle with Sausage, Tomatoes, and Cream

1 Tbs. Olive oil
1/2 lb. Sweet Italian Sausage, casings removed
1/4 tsp. crushed red pepper flakes
1 tsp. onion powder
3 cloves garlic, minced
1- 28 oz. can crushed tomatoes with added puree
1/2 c. half n' half
10 oz. farfalle (bowtie) pasta
grated parmesan cheese

Cook pasta according to package.

While pasta is cooking, heat oil in large skillet over med-high heat.  Add sausage and crushed red pepper flakes.  Cook until sausage is no longer pink, breaking into chunks.

Add onion and garlic; saute about 3 minutes.  Add tomatoes and half n' half.  Reduce heat to low; simmer until mixture thickens.  Season with salt and pepper.

Stir cooked/drained pasta into sauce.  Sprinkle with parmesan cheese when serving.

from Michelle Wright

Jumbo Sausage Ravioli

18 Barilla oven ready lasagna noodles
1 Tbs. olive oil
1 clove garlic, minced
1/2 pound mild Italian sausage
1 egg, beaten
1 c. low fat ricotta cheese
2 cups shredded Italian cheese blend, divided
2 Tbs. low fat sour cream
3 Tbs. seasoned breadcrumbs
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper, to taste
3 cups marinara sauce
1 1/2 c. fat free half and half
*(original recipe calls for 1/2 tsp. fennel seeds- I leave it out because I don't like it!  It also says to use 24 lasagna noodles, but we like a little more filling, so I use less)

Fill a large glass baking dish with hot water.  Lay lasagna noodles in hot water and set aside; check noodles occasionally and separate to prevent sticking.

Meanwhile, heat olive oil in a large pan over medium heat.  Saute garlic (and fennel if using it) until fragrant, about 2 minutes.  Add sausage to the pan and cook until not longer pink, breaking it up as finely as possible during cooking; drain (if needed).

In a medium bowl combine beaten egg, ricotta, 1 cup Italian cheese, sour cream, bread crumbs, basil, and oregano.  Stir in cooked sausage.  Season with salt and pepper.

Preheat oven to 350 degrees.  To make the sauce, combine the marinara sauce with the half and half in a medium bowl.  Mix well.  Grease two 9x13 glass baking dishes and cover the bottom of each dish with a thin layer of sauce.

Remove the lasagna noodles from water (after about 20 minutes) and layer them between paper towels. Working with two noodles at a time, place one noodle on top of the other forming a plus sign.  Place about 2-3 Tbs. sausage mixture in the center of the noodles.  Grab the edges of the bottom noodle and fold into the center, over the filling, so they overlap slightly, pressing the filling down slightly as you do so.  Fold in the edges of the remaining noodle to form a square pouch.  Place ravioli seam side down into the prepared baking dishes (up to 6 per dish).  When all ravioli are complete, cover them with the remaining sauce and sprinkle with the remaining 1 cup of cheese.

Cover with foil and bake for about 20 minutes.  Remove foil and bake for an additional 10-15 minutes until cheese is browned and sauce is bubbly.

Adapted slightly from letsdishrecipes.com

Cheesy Baked Ravioli

1 lb. ravioli
1 Tbs. olive oil
1 small onion, chopped
3 cloves garlic, minced
1/2 lb. ground beef
1/4 lb. sausage
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. crushed red pepper flakes
1 jar (26 oz) spaghetti sauce
1/2 c. sour cream
1/2 c. ricotta cheese (part skim works well)
1/2 tsp. basil
1/2 tsp. oregano
3 c. mozzarella cheese, shredded
1/2 c. grated parmesan cheese

Heat olive oil in a large skillet over medium-high heat.  Add onion and garlic and cook until onion is tender.  Add ground beef and sausage, salt, pepper, and red pepper flakes.  Cook until meat is no longer pink.  Stir in spaghetti sauce and keep warm over low heat.

Meanwhile, cook ravioli according to package directions, drain.

In a medium bowl, combine sour cream, ricotta cheese, basil, and oregano.

In a greased 9x13 inch pan, layer half of the ravioli.  Top with half of the meat sauce, all of the sour cream/ricotta mixture, and half the mozzarella.  Repeat with the remainder of the ravioli, meat sauce, and remaining mozzarella.  Sprinkle the parmesan cheese on top.  Bake at 350 degrees, uncovered, for 30-40 minutes, until bubbly and cheese is melted.

adapted from Let's Dish Recipes.com

Lasagna Soup

2 tsp. olive oil

1 lb. sausage

2 onions, finely chopped

4 garlic cloves, minced

2 tsp. oregano

1/2 tsp. red pepper flakes (these add heat, so I add 1/4 tsp., taste it, and you can add more if you want later)

2 Tbs. tomato paste

1 (28 oz) can crushed tomatoes

6 c. chicken broth

8 oz. fusilli pasta (spiral looking)

1 tsp. basil

8 oz. ricotta cheese

1/2 c. grated parmesan

1/4 tsp. salt

pinch of pepper

2 c. shredded mozzarella cheese

In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking into small pieces, until the sausage is no longer pink, 5-7 minutes. Drain any excess fat. Add the onions and saute until softened, 6 minutes. Add the garlic, oregano, and red pepper flakes and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, 5 minutes. Add the tomatoes with their juice and the chicken broth and bring to a boil. Reduce the heat and simmer for about 30 minutes.

Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite (follow the time on the pasta package). Stir in the basil.

In a small bowl, combine the ricotta, parmesan, salt and pepper. To serve, place about 1 Tbs. of ricotta mixture in each bowl, sprinkle with some mozzarella, and ladle the soup on top.

Serves 8-10

from familyfun

Maple Glazed Pork Tenderloin

*This recipe is definitely a rare recipe, so I like to cook it just a tad longer so my kids or dinner guests don't get sick!

Note: This recipe will work with either natural pork or enhanced pork (injected with a salty solution). If your tenderloins are smaller than 1¼ pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results). If the tenderloins don’t fit in the skillet initially, let their ends curve toward each other; the meat will eventually shrink as it cooks. Make sure to cook the tenderloins until they turn deep golden brown in step 2 or they will appear pale after glazing. We prefer grade B maple syrup in this recipe. Be sure to pat off the cornstarch mixture thoroughly in step 1, as any excess will leave gummy spots on the tenderloins.

Serves 6

2 pork tenderloins, 1 1/4-1 1/2 lbs each (when you buy a tenderloin, there are usually 2 in the package)

3/4 cup maple syrup (use the real stuff, not imitation maple syrup or it will be too sweet)

1/4 cup molasses, light or mild

1/8 tsp ground cinnamon

pinch of ground cloves

pinch of cayenne pepper

1/4 cup cornstarch

2 Tbs sugar

1 Tbs salt

2 tsp ground black pepper

2 Tbs vegetable oil

1 Tbs whole-grain mustard

(it also calls for 2 Tbs bourbon or brandy, but we just leave it out. You could probably substitute apple juice if you wanted)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Stir ½ cup maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne together in 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.

2. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.

3. Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to ½ cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes.

4. While tenderloins rest, stir remaining ¼ cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into ¼-inch-thick pieces. Serve, passing extra mustard glaze at table.

from America's Test Kitchen

Sausage Tortellini Soup

*This makes a lot of soup, so I always make half for our family.

1 lb Italian sausage, browned and drained

1 c. coarsely chopped onion

2 garlic cloves, minced

6 c. beef broth

1/2 c. water

1 large can crushed tomatoes

1 med green pepper chopped

1 c. thinly sliced carrots

1/2 tsp. basil

1/2 tsp. oregano

1 (8oz) can tomato sauce

1 1/2 c. sliced zucchini

1 (10 oz) pkg. cheese tortellini

Brown sausage and drain. Saute onions and garlic in sausage pan. (I just cooked these all together). Add all ingredients except zucchini and tortellini. Simmer until carrots have cooked some. Add zucchini and continue to simmer until barely tender. In a separate pot, prepare tortellini as directed on package, but undercook a little. Drain and add to soup. Thin soup with beef broth if needed. Makes 6-8 quarts or 10-12 big servings.

from: Katie Christensen

Country Pork Ribs

(I usually half the sauce and don't use quite as much pork, it is too much for our little fam!)

2 lbs. boneless country style pork ribs

1 c. soy sauce

1 c. water

1/2 c. packed brown sugar

Combine all ingredients except the pork in a small saucepan. Heat, but do not boil. Pour over the ribs and let them soak in the refrigerator over night. (I usually don't do this because I forget and they still taste great!) Cook in crock pot for at least 3 hours on high. (I usually do 6 hours on low so they are more tender). Serve over rice.

Sesame Pork

1 tablespoon sesame oil
1 pound pork loin, all visable fat removed, cut into thin strips
1 clove garlic, minced
2 tablespoons honey
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/3 pound snow peas, washed and trimmed
2 tablespoons toasted sesame seeds

Add oil to a skillet or wok.

Heat oil and brown the pork and garlic over high heat, lower heat add seeds honey, soy,& ginger and combine. Add snow peas cook and continue stir frying for 2 minutes. Serve with rice or noodles.

from LowFatLifestyle.com

Dutch Oven BBQ Pork Sandwich

Dry rub:

2 Tbs salt

2 Tbs black pepper

2 Tbs dark brown sugar

2 Tbs paprika

½ Tbs cayenne

4 pound shoulder pork roast

2 cups apple juice

2 Tbs worchestershire

½ Tbs liquid smoke

½ Tbs garlic powder

Preheat oven to 325 degrees.

Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle.

Shred the pork with a fork or tongs into bite size pieces.

*We like to serve on buns with smoked provolone cheese and a tomato.

*We also just cook in a dutch oven (without the aluminum foil) and charcoal.

from Paula Deen

Bishop's Sauce for Ham

8 oz. Heinz 57 Sauce

1/2 cup honey

1/3 cup brown sugar

1 tsp. dry mustard

2-3 Tbs. lemon juice

1/4 tsp. pepper

Combine all ingredients. Heat in microwave until sugar

dissolves. With ham fat side up, baste several times

during cooking time. Cover with foil or bake in a Crock

Pot. Bake at 225 to 250 for 8-10 hours, or in the Crock

Pot for the amount of time recommended on the ham

package.

Sausage Souffle

3/4 lb. sausage, browned and drained
6 slices of bread cubed
1 c. grated cheese
1 tsp. salt
1/2 tsp. dry mustard
a dash of tabasco
2 c. milk
6 eggs

Combine sausage and bread and put into baking dish.

Combine salt, dry mustard, tabasco, milk and eggs. Pour over sausage and bread. Cover with cheese and refrigerate over night.

Bake at 325 degrees fro 45 minutes.

[from Grandma Johnson]

Shredded Pork

3-4 lb pork loin roast
1 cup salsa
1 cup brown sugar

Place all ingredients in a crock pot and cook all day. Shred the pork when it is tender.

Serve with taco salad or on buns.

[from Shersti Pearson]