Just Like Cafe Rio Sheddes Pork

4 pound Pork roast (bone in)
2 Tbls brown sugar
2 tsp. paprika
2 tsp. crushed red pepper
2 tsp cumin
2 cloves minced garlic
1-2 tsp. paprika (this is for step 2 of the recipe, it is optional.)
1 sliced onion
1
1 can coke (not diet) taste better with the real thing.

Trim fat off of roast. Rub the brown sugar, red pepper, salt, cumin, and paprika over the roast. Covering it completely. Put in crock pot. Set temperature on low. Add onion, garlic chicken broth, and coke. Cook 8 hours A good time to prepare this is in the evening, 10 p.m.

Step 2
Take pork roast out of crock pot. Shered the meat. While the meat is out add the additional 2 tlbs. brown sugar and the 2 tsp. paprika to the crock pot, let dissolve, Return the meat to the crock pot continue to cook thought the day. 8 more hours
Great for salads and burritos.

Famous Dave's Boneless Pork Ribs

Grill It!
Gourmet

Famous Dave's Pork Marinade
Boneless country-style pork ribs

Place ribs in an air tight food storage bag and pour in marinade. Be sure to coat all sides of the meat. Try to remove air from bag while sealing. Store in refrigerator for at least 2 hours.

Pork Chop Skillet Dinner

1 tablespoon olive oil or vegetable oil
4 pork chops
1 medium onion, chopped
1 cup uncooked regular long grained white rice
1 -10oz can chicken broth
1 cup of orange juice
3 tablespoons chopped fresh parsley

Heat oil in skillet over medium heat. Add pork chops cook until well browned on both sides. Add onion and rice to the skillet, cook and stir until rice is browned. Stir in broth, orange juice and 2 tablespoons of parsley, heat to a boil. Reduce heat to low. Cover and let simmer for 20 minutes or until pork is completely cooked and rice is tender.Top with remaining parley when you go to serve. Serves 4

Sausage Biscuts and Gravy

1 pound country pork sausage
1 roll jumbo uncooked biscuits (Pillsbury)
2 packages country gravy
Bake biscuit according to package instructions. In skillet cook sausage. In sauce pan prepare country gravy mix. Add sausage to gravy. Serve over open biscuits

Chili Verde

4 pound pork roast (loin or butt)
1 large sweet onion
1-15oz diced tomatoes (lime and cilantro flavored)
1 whole garlic (crushed)
1-16 oz med salsa (pace is the best)
1-10oz can original Rotell
cumin to taste
salt and pepper

You can cook this in the oven or use a crock-pot. Oven at 300 for 3 hours, Crock-pot cook on low for 6 to 7 hours. Place your roast in cooking dish, salt and pepper it. Spread the crushed garlic and diced onions over the top cover to cook.
Remove roast, strain the drippings keeping the remaining onions and garlic. Shred pork; add all the ingredients including the remaining onions and garlic. Warm meat mixture in oven for 30 minutes. Serve on tortillas, with shredded cheese, sliced olives, sour cream, or any other favorite topping.
This is a 4 star your family will love it!

Apple-Rosemary Pork and Rice

1 1/2 cups apple juice
1 1/2 cups uncooked instant rice
2 teaspoons crushed dried rosemary leaves
2 teaspoons vegetable oil
3/4-pound pork tenderloin cut in 1/2 slices
1 medium onion, chopped
1 clove garlic, minced
1/4-cup apple jelly
1 large unpeeled red cooking apple, sliced

Heat apple juice to boiling in 2-quart saucepan. Stir in rice and 1 tablespoon of the rosemary; remove from heat. Cover and let stand until ready to serve, just before serving, fluff with fork.
Heat oil in skillet over medium heat. Cook pork, onion, garlic, and remaining 1 tablespoon rosemary in oil 6 to 8 minutes stirring occasionally, until pork is fully cooked. Stir in apple jelly and apple slices cook apple slices are tender. Serve over rice.

Italian Panini

1 large loaf Italian Bread
8 oz. Mozzarella Cheese, sliced
2 Parmesan Chicken Breasts
4 oz. Shaved Deli Ham
2 oz. Baby Spinach (about 2 C. loosely packed)

Preheat oven to 450 degrees. Split bread and layer bottom with cheese, chicken, ham and spinach. Top with cheese. Place sandwich on cookie sheet and brush top of sandwich with oil. Place second cookie sheet on top and press down very firmly. Bake panini, pressing down top baking sheet twice during baking time of 25 minutes. Cut sandwich into 4 pieces.

Crispy Apricot Pork

1 Tbl. Olive Oil
2 slices Multigrain Bread
4 tsp. Apricot Jam

Preheat oven to 425 degrees and lightly brush a cookie sheet with oil.

Using a food processor, pulse bread until it
becomes large pieces of bread crumbs (similar to panko bread crumbs).

Spread a small amount of jam on one side of each piece of meat. Sprinkle bread crumbs over jam.

Tansfer pork, coated side up, to cookie sheet and bake until topping is golden brown and meat is heated through.

Quick Jambalaya

1 Tbl. Oil
1/2 lb. Hot Italian Sausage
1 med Onion
1 can Tomatoes, diced
1 can Chicken Broth
1 medium Green Pepper, chopped
1/2 C. Kraft Original BBQ Sauce
1 lb. Frozen Cooked Shrimp, thawed
2 C. Instant White Rice, uncooked
1/2 -1 Lb. Leftover Pork Loin

Heat oil in a large nonstick skillet on medium-high heat. Add sausage and onion; cook and stir until sausage is no longer pink.

Add tomatoes, chicken broth, green pepper, BBQ sauce, shrimp, and rice; mix well. Bring to boil; cover.

Remove from heat; add pork, and let stand 5 minutes. Stir gently before serving.

Grilled Citrus Pork Stir-Fry

1 lb. Pork Loin
2 C. Broccoli
2 C. Carrots, sliced
1/2 Orange, peeled and cut into chunks
1/4 C. Italian Dressing
2 tsp. Soy Sauce
1/4 C. Cashews, toasted

Preheat grill to medium-high heat. Toss pork, broccoli, carrots, oranges, dressing, and soy sauce in a bowl.

Poke small holes in bottom of large disposable aluminum foil pan. Spoon vegetables into pan. Place pan on grate of grill; close lid. Grill 10 minutes, stirring often then add pork and cook an additional 5 minutes. Serve with cashews and rice.

Raspberry Chipotle Pork Glaze

1 Tbl. Olive Oil
1/2 C. Onion, diced
2 tsp. Garlic, minced
2 tsp. Chipotle Chile's in adobo, chopped
2 pints fresh Raspberries, rinsed
1/2 C. Raspberry Vinegar
3/4 C. Sugar
1/2 tsp. Salt

In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, about 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2-3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, about 8-10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. Serve over pork loin.

Bacon Wrapped and Cheese Filled Dates

Cream Cheese, softened
Whole Dates, pits removed
Bacon, sliced long enough to wrap around the middle of the date. (we used thick cut maple and pepper bacon)

Preheat oven to 375. Stuff softened cream cheese into the center of the date by using a pastry bag or plastic Ziploc bag with the tip cut off. Wrap stuffed date in bacon strip and fasten with toothpick. Bake for 15 minutes or until bacon is thoroughly cooked.

Note: These tasty appetizers can be made a head of time and then baked as needed.

Deviled Ham Sandwiches

Canned Ham
Miracle Whip
Sweet Relish

Combine ingredients together and serve on your favorite bread.

Blackberry Pomegranate Glazed Ham

1 Spiral-sliced smoked Ham with glaze packet
1 C. Seedless Blackberry Jam
1/2 C. POM Pomegranate Juice (regular or blueberry)
2 Tbl. Cornstarch
1 tsp. fresh Ginger

Preheat oven to 350. In large roasting pan, place ham cut-side down. Loosely cover with foil; bake 45 minutes.

Meanwhile, in small pot over medium heat, combine remaining ingredients. Bring to a boil; cook, stirring until thickened 5 minutes.

Remove foil from ham. Brush ham with glaze. Bake 30 minutes or until golden. Transfer to serving platter; pour pan drippings over ham. If desired, garnish with pomegranates and herbs.

Tailgate Party - Tortellini Soup

1 lb. Italian Sausage, casings removed
1 large Onion, chopped
2 Carrots, peeled and chopped
4 C. Beef Broth or Chicken Broth
1/2 tsp. dried Italian Herb Seasoning
1/2 tsp. Salt
1/4 tsp. Pepper
8 oz. Tomato Sauce
19 oz. Tomatoes in juice, chopped but reserve juice
2 C. Mushrooms, sliced
10 oz. Cheese Filled Tortellini
1 Zucchini, quartered lengthwise and sliced
1/4 C. Parsley, chopped fresh
2 Tbl. Parmesan Cheese

In a large nonstick skillet over medium-high heat, cook sausage 8-10 minutes, or until browned, stirring to break up meat. With a slotted spoon, transfer to slow cooker. Add onion, carrots, broth, Italian seasoning, salt, pepper, tomato sauce, tomatoes, and mushrooms to slow cooker.

Cover and cook on high 3-4 hours or on low 6-10 hours, or until vegetables are tender.

Meanwhile, cook tortellini according to package directions. Drain.

Add zucchini, parsley and tortellini to slow cooker and cook on high 15-20 minutes, or until zucchini is tender. Spoon into individual bowls and top with Parmesan.