Spicy Dr. Pepper Shredded Pork

Oh my goodness, I LOVE Pioneer Woman! HSe has some of th ebest recipes...other than myself of course ;) I saw this on her web site and decided I had to try and my oh my was it tasty. I served it with my cilantro lime sauce, and fried corned tortillas. It was fabulous and will definately do it again!

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.

Mexican Pork Soup

Here's what's for dinner tonight. After a week of the stomach flu, head colds we can't seem to shake and the impending winter weather, I feel like soup tonight! I'm going to use the left over pork from my slow roaster I did last week.

1 T olive oil
1 lb of left over roast pork
1 onion small diced
1 small can green chiles, diced
2 T garlic, minced
1 can fire roasted tomatoes, diced
1 can black beans
2 tsp ground cumin
1 box chicken stock
1 cup beef stock
1/2 cup frozen corn
season to taste

Start by sauting the garlic and onion then add the pork and beans. Cook till onions are translucent, then add tomatoes and green chiles and cumin. Add stock and allow to simmer for at least one hour. Add corn about 10 minutes before service. Season to taste and serve with cilantro, sour cream and cheese and tortilla chips.

I'm excited it should be yummy!

I'm Back!!

Alright after being gone for so long and all the traveling and to add sick kids on top of it... I never thought I would be so happy to be back in Burns but I am!!! Now we are just trying to get back to the swing of things and back on schedule! We will get there I'm sure... This is a recipe I made yesterday but am eating it today... My dear friend Michelle, surprised me and made me dinner last night since I haven't been feeling well, little did she know I had dinner in the crockpot. So we will be enjoying that tonight.

Slow Cooker Pork Loin Roast

2-3 lb Pork Loin Roast fat trimmed
2 Tbsp Dijion Mustard
1 tsp salt
1 1/2 tsp pepper
1 tsp ground sage
1/2 tsp tarragon
1 meduim onion sliced
2 cups beef broth
1 tsp garlic minced
1 apple sliced

Place Apple and Onions on the bottom of the slow cooker. Coat the pork in the mustard and coat with an even coating of all the seasonings. place in slow cooker, add broth and cook on low for 3-4 hours till completly cooked and tender.

Baja Lasagna

This is a recipe that I did in school. It is super yummy and I haven't made it in forever! I think that I might have to make it this week!

20 small corn tortillas
2 T oil
2 cloves garlic, minced
1 onion small diced
1 lb pork shredded
40 oz tomato sauce
1 T cumin
1/4 tsp cayenne pepper*
1 tsp salt
1/2 tsp black pepper
1 1/2 cups refried beans
8 oz green chile chopped
1 cup cheddar cheese grated

grease the 12 ramkins with oil and cut out rounds of tortilla that fit the ramkins.** Saute the garlic and onion in 1 T oil, add the shredded pork. Cook for about 5 minutes. combine the tomato sauce, salt and pepper and green chile, cumin and cayenne and simmer for about ten minutes. Layer the tortilla with the pork mixture and top with cheese and another layer of tortilla, then top that layer with refried beans and cheese then another tortilla. Rotate pork and beans everyother layer. Bake at 350` for about 15 minutes. Use a knoife around the edges and flip out of the ramkin onto the serving platter. Serve hot with a corn and black bean salsa, or rice with chips.

*add more or less depending on your preference of heat, or you could sub jalapenos for the green chiles
** If you don't want to do individuals you could just make this in one dish like a traditional lasagna and it would take less time to prep.

Spicy Grill Rub

Sorry it has been while, between end of the school year, beginning of summer things, Darwin's work and a trip to Colorado, we've been really busy. Not to mention the eye appointments, broken leg and me being in the hospital for cysts. Oh well. Well since it is getting to be summer time I figured I put on a spice rub that is great on anything from chicken to ribs to steak and shrimp. Also is a spicy BBQ sauce that is great to coat everything with or to put on corn on the cob. Beware though it is spicy! You can adjust it easily enough for your liking though!

Spicy Grill Rub

1 T cayenne pepper
2T garlic powder
2T onion powder
2T paprika
1T crushed red pepper flakes
1T chilli powder
1 T salt
2 tsp black pepper
1 tsp cumin

combine all ingredents and rub down your choice of meat, coat with spicy BBQ sauce and grill serve with reserve sauce.

Spicy BBQ sauce

1 cup prepared BBQ sauce
2T prepared hot sauce

combine, and serve.

Potstickers

I learned how to make these from my roommate who was dating a return missionary who served in Korea. I sometimes make them completely from sratch dough and all but lately I've cheated and used wonton wrappers, to make my life at least alittle bit easier.

Potstickers:

Filling
1 lb ground pork
2 scallions, diced
1 clove garlic, minced
1 tsp fresh ginger, grated
1 T soy sauce
wonton wrappers*

Fill the wonton wrappers or dough with about a tablespoon of the filling and seal with a bit of water. Boil in water till floating and competely cooked about 5-6minutes. Or you can fry these in a bit of oil for a crispy potstickers. Serve with sauce.

Sauce:
1 cup soy sauce
1 T white vinegar

*If using wonton wrappers double them up. Or if you want to make your own dough from scratch mix flour a dash of salt and enough water to form a soft dough.