Sweet Shredded Pork

1-10 lbs Pork tenderloin roast ( any pork roast will work)
2 cans of Tomato sauce 15 oz
1 1/2 cups brown sugar
1 can of coke or Dr Pepper
1 clove garlic diced
1/4 cup cilantro minced

Add your meat to the Crock pot, I think it taste best if you use about 5 lbs….I did it with 8 lbs and the flavors were not as bold as I would have liked them. But the Recipe says you can use up to 10lbs so it is all a matter of taste.

Add you Tomato sauce, brown sugar, and garlic.

Add can of soda, and cilantro. ( If you do not want to cook with soda I guess you could use broth instead)

Put the lid on your crock pot, cook over Medium Heat at Least 4 hours. ( you can cook longer)

Once tender and pulls off easily with a fork, take out of liquid and shred with a fork.

Once Pork is shredded, return to liquid.

Eat on tortilla, with rice, black beans, cheese, tomatoes, lettuce and Cilantro Ranch.

Shredded Pork Taquitoes

1. Make your pork:

Ingredients
4 pounds (up To 7 Pounds) Pork Shoulder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 Tablespoon (to 2 Tablespoons) Salt
Pepper To Taste
3 cloves (to 4 Cloves) Garlic
1 Tablespoon (to 2 Tablespoons) Olive Oil
2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
¼ cups Brown Sugar
1 whole Onion
Lime Wedges
Preparation Instructions
Rinse and pat dry the pork shoulder.

To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.) Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned. Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour. When it is fork tender crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat. Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa … whatever makes your skirt fly up!

2. Wrap your corn tortillas in damp paper towels and place in the microwave for about a minute to soften them up. Place some pork, shredded Monterrey Jack cheese and some homemade salsa (preferably) and roll. Place on cookie sheet with seem side down.

3. Brush taquitos with oil and sprinkle with kosher salt. Bake at 400 degree oven for 15-20 minutes. Serve with sour cream, salsa and guacamole. If you used all the shredded pork, you could make about 40 taquitos. I made mine the day before, wrapped the cookie sheet in plastic and kept them in the fridge until we were ready to eat.

Just a little side note:
This is why I love to cook! This is my little JD, but I remember licking the beaters, just like him, when I helped my mom make cookies! He is my little helper.... :)

Favorite Pork Roast

from Siste's Cafe

Pork Sirloin Tip Roast (they come in a 3 pack at Costco-and (BONUS)are 98% Fat Free)

Ranch dressing mix (the dry packet)

You simply put the roast in the crockpot(they are about 2lbs), sprinkle on about 1/2 of the ranch dressing packet. Fill the crockpot about 1/3-1/2 with water and cook on low for about 5-8 hours. The roast is done when you can easily shred it up with your fork. Super tender and falvorful!

Pork Chops & Potatoes

This is ALL done on your BBQ Outside--Easy Clean up!!!!!

Season pork chops with salt, pepper and Lawry's Season Salt. If frozen--season it and thaw in the refridgerator for a day.

Cube raw potatoes--you can peel if you prefer--salt and pepper and add Lawry's season salt---spray tin foil and put potatoes on foil.

Add frozen corn with the potatoes. Wrap up potatoes and corn in foil and double wrap it.

Heat BBQ up to med high heat and place potatoes in foil on the BBQ--let cook for about 15 minutes and then flip it--at that point put your pork chops on. Cook pork chops on a little above medium heat for about 6 to 7 minutes and then flip. About 7 minutes later pork chops and potatoes should be done.Take cookie sheet out and dump potaotes out of the tin foil and take you meat inside.

Walla--dinner's ready and no dishes to be done!! I LOVE THIS MEAL!!!