From: Kim McCrary, my Aunt
Place a 3-4 lb. pork roast (the inexpensive picnic pork roasts or country style boneless ribs work best) in crock pot with a 20 oz. can of coke. Cook on high for 1-2 hours, then turn to low for several hours or until tender. (I put mine in the crock pot in the evening and cook overnight or in the morning and cook it all day--super tender!)
Shred pork with two forks and add:
1 teaspoon garlic salt
¼ cup bar-b-que sauce
¾ cup ketchup
1/3 cup brown sugar
SALAD
Layer the following:
Romaine lettuce
bar-b-que pork
black or pinto beans
cheese
tomatoes or pico de gallo
dressing, sour cream and/or guacamole
tortilla strips or Fritos
Stephanie’s Dressing: so fresh and tasty!
Pulse in blender until mixed thoroughly:
1 cup mayo
1 cup milk
1 package ranch dressing mix
2 tomatillas
1 serrano pepper
½ bunch cilantro
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Thursday, October 1, 2009
Tuesday, July 7, 2009
Spiced Pork Tenderloins with Mango Salsa
We had this for dinner tonight and LOVED it. It is so summer-fresh and tasty.
Mango Salsa:
1/2 medium onion, finely chopped
2 tablespoons olive oil
2 ripe mangoes, peeled, and diced
2 kiwi fruit, peeled and diced
1 red pepper, finely chopped
2 tablespoons cilantro, coarsely chopped
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon green onion, minced
Saute onion in olive oil until lightly browned. Toss all ingredients together gently. This will be spooned over the prepared pork when served AND it can also be eaten with tortilla chips.
Spiced Pork Tenderloins:
2 pounds pork tenderloin, sliced 1/2 inch thick (have the butcher do this)
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon coriander (I didn't have any of this so didn't use it)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Coat both sides of the pork with the flour/spice mixture. This recipe can now go two ways. You can either grill the pork on your BBQ grill until no longer pink in the middle OR put it in a single layer in a 9 x 13 baking dish, cover with foil, and bake at 350 for 45-50 minutes until no longer pink in the middle. Remove the foil and broil till top of pork is crisp. Serve with Mango salsa over the top.
Both recipes are from www.delish.com and I tweaked the Mango salsa with a recipe from The Essential Mormon Cookbook.
Mango Salsa:
1/2 medium onion, finely chopped
2 tablespoons olive oil
2 ripe mangoes, peeled, and diced
2 kiwi fruit, peeled and diced
1 red pepper, finely chopped
2 tablespoons cilantro, coarsely chopped
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon green onion, minced
Saute onion in olive oil until lightly browned. Toss all ingredients together gently. This will be spooned over the prepared pork when served AND it can also be eaten with tortilla chips.
Spiced Pork Tenderloins:
2 pounds pork tenderloin, sliced 1/2 inch thick (have the butcher do this)
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon coriander (I didn't have any of this so didn't use it)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Coat both sides of the pork with the flour/spice mixture. This recipe can now go two ways. You can either grill the pork on your BBQ grill until no longer pink in the middle OR put it in a single layer in a 9 x 13 baking dish, cover with foil, and bake at 350 for 45-50 minutes until no longer pink in the middle. Remove the foil and broil till top of pork is crisp. Serve with Mango salsa over the top.
Both recipes are from www.delish.com and I tweaked the Mango salsa with a recipe from The Essential Mormon Cookbook.
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