Instant Pot Hawaiin Pork Tacos

 I found this on the Six Sisters Stuff Instagram feed.  The recipe isn't on their website.

INGREDIENTS:

2 lb Pork Loin Roast

1 cup BBQ sauce

1 tsp garlic powder

1/2 cup pineapple juice

1 tsp liquid smoke

INSTANT POT: dump everything in Instant Pot.  Pressure cook 60-90 minutes.  Do an instant release.  Shred pork and eat in a taco with your favorite toppings.

--OR--

SLOW COOKER: cook for 7-8 hours on low

Root Beer Pulled Pork Sandwiches

I got this recipe from my sister-in-law, Cheryl. It is easy and yummy!

2 lb pork shoulder or butt
12 ounce can root beer
18 ounce bottle barbecue sauce
8 hamburger buns

1.  Place the pork in the slow cooker and pour the root beer over the meat. Cover and cook for 6 hours or until the pork shreds easily.

2.  After the pork has cooked, drain and discard the root beer. Shred the pork and pour barbecue sauce over the pork and stir to combine. Serve immediately or keep warm until served. Serve on hamburger buns.

Slow Cooker Creamy Ranch Pork Chops and Potatoes

We tried this recipe on Sunday.  It was a hit!  I found this recipe in my recipe book from Six Sisters Stuff...but it can also be found on their website

Ingredients

• 4-6 pork chops
• 6-8 medium potatoes, chopped into large pieces
• 2 cans fat-free cream of chicken soup*
• 2 packages dry Ranch dressing mix*
• 1 cup milk
• Dried parsley to sprinkle on top (optional)

Instructions

1. Spray your slow cooker with non-stick cooking spray and put potatoes on the bottom. Place the pork chops on top of the potatoes. Mix together the condensed soups, Ranch dressing mix and milk. Pour on top of the pork chops and cook on LOW for 6-7 hours or on HIGH for 4 hours.
2. Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.

Cafe Rio Pork Burritos

Here is yet another recipe for sweet pork.  Our friend made this and had us over for dinner.  It was SO YUMMY I just had to have the recipe!

Burritos:
4 lb pork
5 - 8oz cans tomato sauce
1 TBS pressed garlic
1 1/2-3 cups brown sugar  (2 cups is pretty sweet)
4 tsp cumin
4 cups Dr. Pepper
2-4 TBS molasses
1/2 tsp salt
pepper to taste

Mix all together in crock pot.  Cook for 5-6 hours.  Shred pork and put back in juice until ready to put it on a tortilla with other ingredients to your liking (i.e. lime rice, beans, cheese, enchilada sauce, etc)

Slow Cooker Country Style Ribs

We had this yesterday and it was DELICIOUS!!!  It is a must try.  Six Sisters does it again with a great recipe!

Ingredients

• 1.5-2 lbs of country style boneless spareribs (I have also used bone-in)
• 1½ cups ketchup
• 1½ tablespoons Old Bay Seasoning (or seasoned salt works great too)
• ½ teaspoons liquid smoke
• ½ cup brown sugar
• ½ cup vinegar

Instructions

1. Spray slow cooker with non-stick cooking spray.
2. Place pork in crockpot.
3. Mix remaining ingredients together in a bowl and pour over pork.
4. Cook on HIGH for 3 hours or LOW for 6 hours.

Notes

To make this a quick and easy freezer meal, place ribs in resealable gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Spray slow cooker with non-stick cooking spray and pour contents of bag inside slow cooker. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

Cafe Rio Style Sweet Pork

4 lb pork

20 oz Dr. Pepper/Coke

1 cup brown sugar

1/4 cup white sugar

2 TB ADOBO sauce

1 heaping tsp dry ground mustard

2 tsp minced Garlic

1-1 1/2 cups mild salsa/picante sauce

1 small can of chopped chilies 

Add all ingredients to the crock pot.  If the pork seems too sweet add more salsa.  Cook on low 6-8.  Shred and put on burrito with rice and black beans.  

This is April's recipe she gave me.  It is the BEST sweet pork recipe I've had!

Pork Chalupa

I just love this recipe and so does my family.  It has become a regular in our house.  I have found that I can use many types of pork cuts (chops, ribs, roast, etc) and it turns out fantastic every time.  I found this on allrecipes - here.  I have used this meat/bean mixture for copy cat costa vida salads- it's a nice change to the sweet pork.   I like to soak my beans (2 cups = 1 lb) overnight in water.  This helps soften the beans and remove some of the extra gas. The next day just drain the yucky water before dumping the beans into your crockpot.  Enjoy!

• 1 (4 pound) pork shoulder roast
• 1 pound dried pinto beans
• 3 (4 ounce) cans diced green chile peppers
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoons salt
• 2 tablespoons dried oregano
• 2 tablespoons garlic powder
• 16 flour tortillas or taco shells

Directions

1. Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
2. Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
3. When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

Country Style Gravy and Biscuits

This is one of Olivia's favorite breakfasts!  The biscuits are super easy.  This recipe comes from Mary Ann Wilcox.

Country Style Gravy with Sausage

 ½ lb. pork sausage

2 T. chopped onion

5 T. flour

3 cups milk

½ tsp. sage (optional)

¼ tsp salt

Pepper, to taste

In a large skillet over medium heat cook the sausage and onion until sausage is no longer pink.  Drain, reserving 2-3 Tbls drippings in skillet.  Stir flour into sausage and drippings until blended.  Cook and stir until light golden brown.  Gradually stir in milk and seasonings.  Bring to a boil and cook and stir until desired thickness.

I got this biscuit mix from Mary Ann Wilcox, the lady I have taken many food storage classes from.

Biscuit  Master Mix

12 cup flour

4 T. baking powder

3 c instant powder milk or 1 ½ cups dry non-instant milk powder (cannery)

2 T. salt

2 cups shortening

Blend all ingredients together with mixer, pastry cutter or wire whisk. 

Biscuits

2 cups biscuit mix

2/3 cup water

Mix together to form a soft dough.  It will be a little sticky.  Turn out on counter that has been generously covered with biscuit mix.  Gently knead dough until easy to handle.  Roll out 3/4” thick.  Cut with biscuit cutter dipped in biscuit mix.  Bake 8-10 minutes at 450 degrees until lightly browned.

Tiff's Tips:  I double the biscuit recipe for my family.  Doubled it makes about a dozen biscuits.

Chili-Rubbed Pork with Apricot Glaze

We loved this tonight. Has a little zing with the chili powder. Super fun to make. Love the variations of ingredients. A definite keeper!

The recipe comes from HERE melskitchencafe.com

Chili-Rubbed Pork with Apricot Glaze
*Note: This recipe requires marinating time (between 2 and 24 hours) so plan ahead!

2 (1-pound each) pork tenderloins, fat trimmed

Spice Rub:
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

Glaze:
1 1/2 cups apricot jam/jelly
1/2 cup barbecue sauce
1 teaspoon grated fresh ginger (see tutorial here)
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
2 tablespoon chopped fresh cilantro
2 small limes, juiced

Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Rub the spice mixture on the pork tenderloins. Cover the tenderloins and refrigerate for 2 to 24 hours.

Prior to grilling or roasting, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients. Place half of the glaze in a serving bowl and set aside to serve with the pork tenderloins later.

Grilling Instructions: Preheat a grill to medium-high heat. Grill the pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill, tent with foil and let it rest for about 5 minutes before slicing.

Roasting Instructions: Preheat the oven to 375 degrees. Place the pork tenderloins in a lightly greased, foil-lined 9X13-inch pan. Bake for 15 minutes. Brush with the apricot glaze remaining in the pan. Bake for 15 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until the pork reaches 160 degrees internally. Remove the pork from the oven, tent with foil and let it rest for 5 minutes before slicing.

Serve the sliced pork over couscous, rice or potatoes with the reserved glaze alongside.

Chili Verde (Mexican Stewed Pork)

Ok this was EXCELLENT! And a lot healthier than the Cafe Rio sweet pork recipe. This was so amazingly good inside grilled tortillas with all the fixings. Chay's words after the first bite: "I would pay money to eat this"

The recipe I made had a whole lot more sauce than the shown picture because I didn't cook up 5 lbs of pork like the recipe called for- but we still had leftovers to freeze.

I found the recipe at www.melskitchencafe.com

Chili Verde (Mexican Stewed Pork)

*Note: don’t even think about skipping the step of reducing the sauce. It is absolutely essential to the flavor of the sauce! Just make sure to plan ahead – the roast takes 8-9 hours on low in the crockpot (or 3-4 hours in the oven) and an additional 30 minutes to reduce the sauce.

*Second Note: I forgot to mention that the leftovers freeze excellently. After the pork has cooled, I put it in a ziploc bag, freeze it, then take it out and let it thaw in the refrigerator overnight. Then reheat on low on the stovetop or in the oven.

*Serves 8-10

2 tablespoons canola oil
5 pounds boneless pork roast, trimmed of as much fat as possible
Salt and pepper for seasoning roast
2 yellow onions, chopped
5 cloves garlic, finely minced or crushed
1 (15 oz.) can green enchilada sauce
2 (4 oz.) cans diced green chiles
2 (14 oz.) cans diced tomatoes with green chiles
1 beef bouillon cube (or 1 teaspoon beef bouillon granules)
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon black pepper

Cut the roast into 3-4 large chunks. Season the pork generously with salt and pepper on all sides. In a large heavy pot, the oil over medium heat until the oil is shimmering and hot. Add the pork, being careful not to crowd the pot (brown the pork in shifts, if needed). Brown the pork on all sides until golden and well-browned, about 30 seconds to a minute on each side. Leave the roast in the pot and add the onion and garlic. Cook for 1-2 minutes, stirring often. Place the pork and garlic and onions in the slow cooker (read below for oven-roasting method). Stir in the rest of the ingredients to the slow cooker. Cover and cook on low for 8-9 hours.

After the roast has cooked for the allotted time, remove the roast. Shred it into bite-size pieces and set aside, covered with foil to keep warm. Pour the remaining liquid and ingredients from the slow cooker into a large saucepan. Bring the mixture to a boil on the stove, and simmer vigoriously over medium-low or medium heat for 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened. Add the pork roast and sauce back to the slow cooker. Stir to coat the pork with the sauce. Turn the crockpot to low or high and allow the pork to heat through again. Serve with warm tortillas and desired toppings, such as sour cream, cheese, avocados, lettuce, tomatoes.

Oven-roasting Instructions: When beginning the recipe, make sure to use an oven-safe pot for the browning (such as a large enameled cast-iron pot). Follow the recipe up until the point of adding the pork to the slow cooker. Instead, keep the pork in the oven-safe pot. Add in all the other recipe ingredients plus 1/2 cup water. Stir to combine. Cover the pot and cook in the oven at 300 degrees for 3-4 hours. When finished cooking, remove the roast as directed in the above instructions. Follow the recipe to reduce the sauce.

Recipe Source: adapted from Erin at The Sister’s Cafe

BBQ Pulled Pork Sandwiches

This is from OurBestBites.com, our family likes it!

3 lb. boneless pork shoulder
Garlic powder
Onion powder
Kosher salt
Black pepper
Smoked paprika or liquid smoke
1-1 1/2 bottles BBQ Sauce (I obviously prefer Country Bob's All-Purpose Sauce)
About 12 high-quality rolls
Memphis-Style Coleslaw
Thick-cut dill pickle slices


Rinse pork roast well in cold water and trim of excess fat. This is important because sometimes, boneless pork shoulder (and bone-in pork shoulder, for that matter) can take on kind of an icky fishy odor and a lot of that smell is in the juices and the fat. Pat dry. Sprinkle roast with seasonings and place in your slow cooker. Add about 1/2 inch of water and cook on low for 8-10 hours.
When the roast has cooked, drain liquid and then return to the slow cooker and shred. Pour enough sauce over the meat so it's well-incorporated but not soupy. Return the lid to the crockpot and heat through.
When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.

Nearly die of sheer happiness.


FREEZER INSTRUCTIONS: Prepare meat through the seasoning step. Instead of placing in the crockpot, place seasoned meat in a freezer-safe container. When ready, follow the same cooking instructions. Just make sure that you have BBQ sauce, pickles, and rolls on hand. Because coleslaw isn't freezer-friendly, if you're not up to making homemade coleslaw, just pick up a container from KFC or your favorite BBQ restaurant.

Cafe Rio Sweet Pork

I can't believe we haven't posted a recipe for this yet! We all have some version of this but this one is the SIMPLEST I have come across and it is good!

1 pork roast
1 cup brown sugar
1 cup salsa
1 can Dr. Pepper

Put all the ingredients in a crockpot on low before going to bed. In the morning, shred the pork and leave the lid off the crockpot for a few hours to let the juices thicken a little. Return the lid of the crockpot. Serve as desired.

Delicious Pork Roast

Rub pork roast with Worcestershire sauce, garlic powder and Spade L Ranch beef seasoning. Put 2-3 bay leaves and 1 can stewed tomatoes in the bottom of the pan. If you want add potatoes and carrots.

Cook covered with lid for about 3-5 hours at 250° or until done (depending on the size of the roast).

You can find Spade L beef marinade back in the meat department. They have it at Smiths, Dicks or Reams. They have one for pork, but the beef is better. It's super good on almost any meat. It's a red and white label with a cow and a spade on it.

I haven't cooked this - but this was a freezer meal I received through my swap. Delicious!