Pork Burritos

Sweet Shredded Pork Burritos

Meat: (This recipe makes 45-50 burritos)
10 lbs boneless pork roast
4 cans tomato sauce
3 C brown sugar
2 cans coke or Dr. Pepper
2 cloves garlic, diced
1/2 C or 1 bunch of finely minced cilantro

Put meat in crock pot. Add tomato sauce, sugar and garlic. Add soda and cilantro. Cook on medium heat 4 hours or more. shred when tender.

The following ingredients are based off 1 serving of about 15 burritoes
I used converted rice with a conversion of 2:1, we used 2 cups.
2 C of cheese
2 cans of black beans drained

Mix all ingredients together in a bowl. fill burrito tortillas with 1/4 C to 1/3 C mixture. Roll and freeze.  Cook at 350* for 12-15 minutes each side. No need to thaw prior to cooking.  Or microwave for 2-3 minutes.

Top with your favorite burrito toppings!

Smart Pork Pasta

1/2 lb whole wheat spaghetti, linguine or fettuccine
1/4 cup balsamic vinaigrette dressing, divided
1 lb port tenderloin, cut into 1-inch pieces
1 cup chopped red onion (I just used a yellow onion)
3 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved (I used a can of diced tomatoes)
1/3 cup chicken broth
6 cups loosely packed baby spinach leaves
1 cup Italian 3 cheese blend, divided ( I just made my own blend with monterey jack, mozzarella, and Parmesan)

Cook chosen pasta as directed on package, omitting salt. Meanwhile heat 2 Tbsp dressing in large skillet over medium high heat. Add meat; cook 5-6 min or until done, stirring occasionally. Remove from skillet; cover to keep warm.
Add remaining dressing, onions and garlic to skillet; cook and stir 2-3 min or until onions are crisp tender. Add tomatoes cook 1 min. Add broth and meat; stir. Bring to boil, stirring occasionally.
Drain pasta. Add to ingredients in skillet with the spinach and 1/2 cup cheese; mix lightly. Top with remaining cheese.

Another Kraft recipe!

Cilantro BBQ Pork Chops

1/2 cup BBQ sauce
1/2 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
1/2 tsp orange zest
2 Tbsp orange juice
4 bone-in pork chops (1lb) 1/2 inch thick

1. Heat grill to medium-high heat.
2. Mix all ingredients except chops. Reserve half of serving with cooked chops.
3. Grill chops 7-8 min on each side or until done. brushing occasionally with remaining sauce.
4. Serve with reserved sauce

OR Use your broiler (that is what I did) Broil chops 6 inches from heat on broiler pan.

I also didn't use any orange zest and added a little extra orange juice. I also only used about 1/2 a jalapeno since my kids don't really like too much spice. And I used all the sauce to brush the pork chops with. It was a hit for the whole family! I got this recipe from Kraft.

BBQ Pork Noodle Bowl

1/2 cup chicken broth
3 Tbsp soy sauce
3 Tbsp lime juice
2 tsp sugar
1 tsp fish sauce
1 tsp sesame oil
1 Tbsp oil, divided
1 lb pork tenderloin, thinly sliced into strips
1/4 cup BBQ sauce
1/2 lb capellini, uncooked
4 green onions, sliced
1 Tbsp minced gingerroot
2 cloves garlic, minced
1/4 cup dry roasted peanuts, chopped
2 Tbsp chopped fresh cilantro (or more!)

1. Mix first 6 ingredients until well blended.
2. Heat 2 tsp oil in large skillet on medium-high heat. Add half the meat; cook 2 min or until no longer pink, turning after 1 min. Remove from skillet; cover to keep warm. Repeat with remaining meat. Return all meat to skillet. Stir in BBQ sauce; cook and stir 1 min. Remove from skillet; keep warm.
3. Cook pasta as directed on package, omitting salt. Meanwhile heat remaining oil in skillet. Add onions, ginger and garlic; cook and stir 30 sec. Stir in broth mixture; bring to boil.
4 Drain pasta. Add to broth mixture in skillet; stir to coat. Spoon pasta mixture into soup bowls; top with meat, nuts and cilantro.

You can substitute chicken or beef for pork.

I got this recipe from Kraft, and it is SOOO tasty. I can't wait to eat the leftovers for lunch! Things I do differently, I use powdered ginger instead of fresh and I just use a pinch. And if I don't want it to be too runny I let the pasta "cook" for just a minute after I add it too the broth mixture and it soaks it up nicely. Also a word about fish sauce, it is fairly inexpensive, but it is VERY smelly and unfortunately not in a good way. But it doesn't taste like it smells thank goodness! And it is great to use in pad thai too! This is a nice, fast and pretty healthy meal!

Brown Sugar Spiced Pork Loin

Rub ingredients:

• 2 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp cinnamon
• 2 1/2 lbs pork tenderloin cut into 4 chunks
• 2 Tbsp olive oil

Glaze ingredients:

• 1 cup packed dark brown sugar
• 2 Tbsp finely chopped garlic
• 1 Tbsp Tabasco sauce

Preheat oven to 350. In a small bowl, stir together salt, pepper, cumin, chili powder and cinnamon. then coat the pork with the spice rub. Heat the oil in an ovenproof heavy skillet over medium high heat until the oil is hot. Brown the pork, turning on each side. Leave pork in the skillet.

Stir together the brown sugar, garlic, and Tabasco and pat on top of each tenderloin. Roast in the middle of the oven until a thermometer registers about 140, usually about 25 minutes. Let pork stand in skillet at room temperature for 10 minutes. The temperature will rise to about 155 while standing.

I can't remember where I got this recipe from, but it was sure a hit at our house. Even my 2 year old vegetarian loved it! I went a little easier on the Tabasco and Chili powder so it wasn't too spicy for the kids, I will definitely be making it again!

Oven Roasted Ribs

• 6 lbs pork spareribs
• 1/2 tsp liquid smoke (optional)
• 1/4 cup Dijon mustard
• 2 Tbsp packed brown sugar
• 2 Tbsp paprika
• 1 Tbsp garlic powder
• 1 1/2 tsp freshly ground black pepper
• 1/2 salt

Heat oven to 300 degrees. Line shallow roasting pans with heavy duty foil. Stir liquid smoke into mustard if desired. Combine brown sugar, paprika, garlic powder, ground pepper and salt in small bowl. Brush meatier side of each slab of ribs with mustard mixture. Sprinkle brown sugar mixture evenly over mustard. Place ribs in foil lined pans. Roast for 2 1/2 - 3 1/4 hours or until fork tender. (If ribs are becoming dry, cover with foil the last 30-45 minutes of roasting. Transfer ribs to serving platter. Let stand for 10 minutes before serving. Makes 8 servings.

I got this recipe from the package of ribs I bought. It was so simple but so good! And a nice change from our crockpot BBQ sauce ribs! I halved the recipe for our little family and still had leftovers. I also didn't use liquid smoke, but I did add a dash of Worchestershire sauce.

Grilled Brown Sugar Pork Chops

My husband found this recipe on allrecipes.com and made it for us for Mother's Day dinner. They were very yummy, and I was impressed with how moist the pork chops stayed when cooked on the grill.

Ingredients:
1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops

Directions:
Preheat an outdoor grill for high heat.
In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce. *he brushed the pork chops with the the sauce both before grilling them, then again after.*

Bottom of the Box Crushed Cracker Pork

• 1 pound pork tenderloin
• 1 egg, beaten
• 1 Tbsp steak sauce
• 1 tsp garlic powder
• 1 cup FINELY crushed cheese crackers
• 2 Tbsp vegetable oil, divided

Combine egg, steak sauce and garlic powder in a shallow dish. Place crushed crackers in another shallow dish. Cut tenderloin crosswise into 1/2-inch thick slices. Pound or flatten slices with the heel of your hand to 1/4 inch thickness. Dip each slice first into egg mixture, then cracker crumbs, turning to coat. Heat one tablespoon of oil in a large nonstick skillet over medium heat until hot. Add half of pork slices and cook 4 to 5 minutes per side or until browned. Repeat with remaining oil and pork slices.

I had my reservations about this recipe but thought I would give it a try anyway, and I'm glad I did! It was great! I used pork chops instead of a tenderloin and it worked out well! I got the recipe out of a magazine, but it was from the National Pork Board.

Dijon Pork Roast

• 3 pounds pork or beef roast
• 1/3 cup molasses
• 1/3 cup Dijon mustard
• 1 tsp garlic powder
• 2 Tbsp white or apple cider vinegar

Mix all ingredients except meat together. Then pour over meat in 4 quart crockpot. Turn meat over until it is coated on all sides. Cover and cook on low for 6-8 hours or on high for about 4.
I got this recipe from crockpot365.blogspot.com she put her roast in totally frozen, mine was thawed so I could trim the fat. I also turned my roast a few times to keep it evenly basted. The meat was SO tender and tasty but you really couldn't taste any of the specific ingredients, it is a keeper!

Down-Home Pork Chops

The broth served over these pork chops make them extra special!

4 Pork Chops
1 TBS Canola Oil
1 Garlic Clove, minced
1/2 C Beef Broth
2 TBS Brown Sugar
1 TBS Soy Sauce
1/4 tsp. Crushed Red Pepper Flakes
2 tsp. Cornstarch
2 TBS Cold Water

In a large skillet over medium-high heat, cook pork chops on both sides in oil; remove and set aside. Add garlic to the pan; saute for 1 minute. Stir in the broth, brown sugar, soy sauce and pepper flakes. Return chops to the pan; cover and simmer for 8-10 minutes.

Remove chops and keep warm. Combine cornstarch and water until smooth; stir into the broth mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over chops.

Tomato-Herbed Pork Chops

• 2 Tbsp flour
• 1/4 tsp dried thyme leaves, crushed
• 6 pork chops each 3/4 inch thick (or about 2 lbs of chops)
• 1 Tbsp vegetable oil
• 1 can (10 3/4 oz) tomato soup
• 1 medium onion, sliced and separated into rings (about 1 1/2 cups)
• 1/4 cup water

1. Combine flour and thyme on plate. Lightly coat chops with flour mixture.
2. In a 10-inch skill over medium-high heat, in hot oil, cook half of the chops 10 minutes or until browned on both sides. Remove; set aside. Repeat with remaining chops. Pour off fat.
3. In same skillet, combine soup onion and water. Heat to boiling. Return chops to skillet. Reduce heat to low. Cover; cook 10 minutes or until chops are no longer pink, stirring occasionally. Serve with rice.

Parmesan Pork Tenderloin

This was sooo yummy! I didn't do the zucchini or summer sqush side, I did cheesy mashed potatoes.

1 lb pork tenderloin, I used porkchops with no bone
3 TB fine dry bread crumbs
1 TB grated parmesan cheese
1 tsp Salt
1/8 pepper
2 tsp veggie oil---I used olive oil
1 small onion, thinly sliced
1 clove garlic, minced
2 small zucchini or summer squash thinly sliced

Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Place each slice on its cut surgace and flatten with heel of hand to 1/2 inch thickness. Mix bread crubms, parmesan cheese, salt and pepper; dredge pork slices to coat. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove andkeep warm. Add onion, garlic and zucchini or squash to skillet and saute 5 minutes or until tender.

This recipe came from a magazine, but it says you can find more recipes at the otherwhitemeat.com/porkrecipes

ham and beans

3 Handfuls of fresh grean beans ( washed and snapped)
1 Onion diced
1 1/2 -2 cups of ham diced
2-3 potato's

Cook beans, Onion, and ham in water (fill and inch above veggies) until tender. (about 2 hrs. on low) add potato's (quartered) 20-30 minutes. Add salt and garlic salt to taste.

Its really easy and very good.

Cafe Rio Sweet Pork

Don't let all the ingredients scare you away from trying this recipe. My mom made it when we visited them last and it was wonderful! She didn't have the ingredients for the rice or dressing so she just made the sweet pork, put it onto tortillas and my kids loved it!

Sweet Pork
-1 pork roast
-1 can of Coke
-1 bottle of red taco sauce
-1 C of Brown sugar

Put the roast in the crock pot and fill the crock pot 1/3 full of water. Put on low overnight. In the morning the roast should be tender and you should be able to shred it with a fork. In a bowl blend ingredients and pour over roast. Let it simmer all day, to thicken the sauce leave the lid off the crock pot.

Cilantro Lime Rice
-1 bag of rice
-3 cans of Chicken Broth
-Zest and juice of 2 limes
-Cilantro

Cook rice with the lime juice and zest and the broth instead of water. After the rice is cooked chop up some cilantro and mix through.

Dressing
-1 C Mayo
-1 pkg. of dry buttermilk ranch dressing
-2 tomatillos
-1 jalapeno
-1 bunch of cilantro or to taste
-A dash of lime juice

Mix it together in your blender or food processor and enjoy. Chill before serving.

Put the pork mixture, rice and dressing on a tortilla and eat until your heart is content. You won't be sorry that you tried this recipe! For those of you that don't know what tomatillos look like I have included a picture below.

Pulled Pork Sandwiches

This is going to be part of our Superbowl cuisine....just thought some of you might enjoy it as well!!

• 2 1/2 Tbsp dark brown sugar
• 1 Tbsp Paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 boneless pork butt or shoulder (about 2 1/2 lbs) , trimmed
• 1 cup chicken broth (low sodium if possible)
• 2 Tbsp cider vinegar
• 2 Tbsp ketchup

1. In a small bowl, stir together 1 Tbsp of the the sugar, the paprika, chili powder, cumin and pepper; set aside
2. Lay pork on work surface and sprinkle all side with spice rub; rub well into meat. Wrap in plastic and refrigerate for at least 1 hour or overnight if there is time!
3. Unwrap pork and place in slow cooker with chicken broth. Cover and cook on High for 6 hours or Low for 8 hours. Remove pork from slow cooker and cute into large chunks; let stand for 20 minutes or until cool enough to handle.
4. While pork is cooling, pour cooking liquid into fat separator. Pour defatted liquid into small saucepan. Heat over medium-high heat. Whisk in vinegar, ketchup, and remaining 1 1/2 Tbsp brown sugar. Cook until sugar has dissolved, about 2 minutes; set aside.
5. Using forks or your hands pull meat into shreds, disguarding excess fat, and place in bowl. Stir in sauce. Place on buns and enjoy!!!

Orange Apricot Pork Chops

6 pork chops
1 cup apricot jam
3 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 (11-ounce) can mandarin oranges (and juice!)

The Directions.Use a 4-6 quart crockpot. Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Spoon over pork chops. Add the entire can of mandarin oranges evenly over the top. Cover and cook on low for about 8 hours, or on high for about 4. Serve with rice to soak up the yummy juice.

Saucy Pork Medallions

1 large pork tenderloin (1-1/2 lb.) or Chicken breasts
2 tsp. oil
3 cups frozen peas
1 can (10 oz.) turkey gravy
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package

CUT pork crosswise into 3/4-inch-thick slices.
HEAT oil in large nonstick skillet on medium-high heat; add pork. Brown 5 min., turning once. Stir in peas, gravy and dressing; bring to boil. Spoon prepared stuffing around edge of skillet; cover.
SIMMER on medium-low heat 10 min. or until stuffing is heated through and pork is done.

Pork Tacos

INGREDIENTS
1 pound ground pork
1 large onion, sliced
3 tablespoons chili powder
3 large cloves garlic, minced
1 (15 ounce) can pinto beans, undrained
1/2 cup Rice Vinegar - Original
1/4 cup water
8 (7 inch) corn tortillas, warmed
1/2 teaspoon salt
1/4 teaspoon pepper
Optional garnishes: diced tomatoes, chopped cilantro, shredded cheese, salsa verde


DIRECTIONS
Heat salt in a large non-stick skillet over high heat.
Add ground pork, onion, chili powder, garlic, and pepper. Cook and stir 8 minutes.
Add undrained pinto beans, Rice Vinegar - Original, and 1/4 cup water. Cook and stir 10 minutes.
Wrap ground pork in tortillas. Serve with garnishes, as desired.