Costa Vida Sweet Pork Burritos

Sweet Pork
2 pounds boneless pork roast
19 oz. red enchilada sauce
1 can dr. pepper
1 tsp. salt
1/4 tsp. garlic salt
1 1/2 c. brown sugar
1 tbsp. fresh cilantro, chopped

Combine all ingredients in crockpot. Cook for 8 hours. Shred pork with forks.

Cilantro Lime Rice
3 c. cooked white rice
1 tsp. lime zest, minced (optional)
2 tbsp. fresh lime juice
2-3 tbsp. cilantro, finely minced

Toss lime juice and cilantro with cooked rice.

Cilantro Ranch Dressing
1 package Hidden Valley buttermilk ranch dressing, prepared according to directions
2 tomatillos
1/4 bunch cilantro
2 cloves garlic
1/4 cup lime juice
1/8 tsp. tabasco

1. Peel tomatillos and cut into fourths. Rinse cilantro and remove large stems.
2. Pour prepared ranch dressing in a blender, add cilantro, tomatillos, garlic, lime juice, and tabasco. Blend until cilantro is finely chopped.
3. Refrigerate for 2 hours, or until dressing is thickened.

Assembly of burritos:
large warm tortilla, cilantro lime rice, black or pinto beans, sweet pork, shredded cheese, cilantro ranch dressing. Add shredded lettuce, sour cream, guacamole, and pico de gallo if desired.

Harvest Pork Chops

Ingredients:

6 Pork Chops

1 Tablespoon Butter½ cup Apple Juice 8 oz cranberry sauce whole 2 teaspoon cornstarch 1 teaspoon brown sugar ½ teaspoon orange rind grated

X6

36 Pork Chops

6 Tablespoon Butter3 cup Apple Juice 3 16 oz cans  cranberry sauce whole 1/4 cup cornstarch 2 tablespoons brown sugar 1 tablespoon orange rind grated

Brown pork chops in butter over medium high heat for four minutes, turning once.  Pour apple juice over pork chops.  Bring to boil, cover and reduce heat, simmer 5-6 minutes, or until done.  Transfer pork chops to platter saving half of juice from skillet. 

Sauce.  Add cranberry sauce, corn starch, brown sugar, finely shredded orange peel to sauce in skillet.  Cook and stir over medium heat, until thick and bubbly.  Cook two minutes more serve with pork chops 

Freezer notes.  Freeze pork chops in gallon bag.  Thaw and bake 350 for 30 minutes or put in crock pot on low for 4-6 hours. If sauce gets thin, thicken with cornstarch. Serve with mashed potatoes, stuffing and steamed veggies. 

Spicy Pork Chili Soup

Serves 15

1 1/2 lbs. pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 Tab. butter
6 15.5 oz. cans great northern beans, rinsed and drained
4 14.5 oz. cans chicken broth
2 cups water
2 jalepeno peppers, seeded and chopped (I will leave out so it's not too spicy)
2 teas. chili powder
1/2 teas. white pepper, cayenne pepper, ground cumin, black pepper, salt
2 cloves garlic, minced
1/4 teas. dried parsley
1/4 teas. hot pepper sauce (optional)
1 cup monterey jack cheese or cheddar cheese, shredded

1. In a dutch oven,cook the pork, onions, and celery in butter until meat is browned.
2. Stir in all other ingredients, except cheese. Bring to boil.
3. Reduce heat, cover, and simmer for 1 1/2 hours.
4. Uncover, simmer for 30 minutes longer or until soup reaches desired consistency. Sprinkle with cheese.

Gyoza and Fried Rice

Gyoza wraps
1 lb ground pork
3 green onions- chopped
1/2 tsp garlic powder
1/2 tsp ground ginger
1/3 cup soy sauce
oil for cooking
1 egg or water for sealing
Mix all in bowl. Add a Teaspoon of the mixture to each gyoza round. Cover ends with beaten egg or water using your finger or brush. Seal with fingers or gyoza press from the store. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their height. Lower the heat, place lid on pan and wait until all the water has vaporized.

Cold cooked rice (day old works great)
Meat-cooked and chopped: Bacon (used), or chicken or beef pieces
Eggs-Scrambled
Vegetables-any I used carrots, peas, corn, Lima beans
Oil
Soy sauce- to taste
Salt and pepper
Garlic Powder-1/2 tsp
Heat oil in pan. Fry meat, eggs, and vegetables for a few minutes separately, set aside. Add rice to pan and break clumps and stir occasionally till rice is heated about 5 minutes. Add the rest of the ingredients and add soy sauce around rim of pan. Fry until all ingredients are mixed throughout the rice. I find it helps to "fluff" the rice when frying by mixing upwards then in a normal stirring way.

Pineapple Pork Chops

Place a pork chop (bone or no bone in) on a piece of foil and top with:
Sliced green bell pepper
Sliced red onion
Pineapple- 1 ring or spoonful of diced or crushed
Slice of butter
Cover with teriyake sauce
Wrap foil to make packet
Bake at 375 or BBQ for 30 mins.

Shredded Pork Taquitos

•1 (16 oz.) bottle Kraft Zesty Italian Dressing
•1 Tbsp chili powder
•1 Tbsp cumin
•3 cloves garlic, minced
•5 skinless, boneless chicken breast
Cook all together in a crock pot on high for 4 hours, shred meat and cook 1 additional hour.

B.B.Q. Pulled Pork

1-2lb. pork sirloin roast
1/2 c. water
1. beef bullion cube
1 bottle of Sweet Baby Ray's B.B.Q. sauce


Throw pork, water and bullion cube in the crock-pot.  Cook on high for 6 hours.  Do not drain.  Add b.b.q. sauce and stir.  Easy Peasy.  Serve on a roll/bun.

Reheating instructions:  Let thaw and microwave or stick it in a pot.  You'll need to drench it again in b.b.q sauce. ;)