Recipes

[Carol1229]

I could have left the sandwich on the plate and eaten cole slaw and potatoes with dipping sauce and been VERY happy!

All I did for the pulled pork is shredded leftover roast pork and simmered it in some store bought barbecue sauce for 45 minute to 1 hour...it's that easy-and was very good.

Here are 2 side dish recipes, along with the recipe I used for the pork...ALL winners in our book!

Carol


MEXICAN PORK ROAST
(Source: The Best of Country Cooking 2009)


2 medium onions, sliced
2 medium carrots, sliced
2 jalapeno peppers, seeded and chopped
3 garlic cloves, minced
2 Tbsp. olive oil
1/2 c. water
1/2 c. chicken broth (I use low sodium, fat free broth)
1 tsp. ground coriander
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. pepper
1 (3 lb.) boneless pork shoulder roast (I had a center cut boneless pork loin roast, so that's what I used)


In a large skillet, saute the onions, carrots, jalapeno and garlic in oil for 3 minutes. Transfer to a 5-quart slow cooker; add water and chicken broth.

In a small bowl, combine coriander, salt, cumin, oregano and pepper; rub over the pork roast. Cut roast in half; place in slow cooker. Cover; cook on Low for 8-9 hours or until meat is tender.

Transfer the roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat. Pour cooking juices into a small saucepan. Bring to a boil; cook until liquid is reduced to about 1 cup. Serve juice with roast and vegetables. 8 servings.


*TO USE THE LEFTOVER PORK FOR PULLED PORK SANDWICHES: I take the juice that is left over from cooking the meat and pour it over the shredded leftover pork to store over night. The next day, I put the shredded pork in a large skillet (it had absorbed all that wonderful juice from the night before) and add bottled barbecue sauce to moisten the meat; cover the pan and let the pork simmer in the barbecue sauce for 45-60 minutes.

In large bowl, combine potatoes, olive oil, parsley flakes, seasoned salt, granulated garlic, paprika, and pepper; toss well to coat.

Arrange potatoes in single layer on prepared pans. Bake @ 400 degrees for 50-55 minutes, turning wedges halfway through cooking time.

Sprinkle with seasoned salt, if desired. Serve with Spicy Ranch Dipping Sauce.

SPICY RANCH DIPPING SAUCE:
2 c. sour cream (I use low fat)
1 c. mayonnaise (I use low fat)
2 Tbsp. chopped fresh dill OR 1 tsp. dried dill weed

2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh chives OR green onion
1 1/2 tsp. onion powder
1/2 tsp. ground red pepper
1/4 tsp. salt

Combine sour cream, mayonnaise, dill, parsley, chives, onion powder, red pepper and salt in a small bowl until well mixed. Cover; refrigerate. Makes about 3 cups.


In a separate bowl, combine cabbage, apple and jalapeno.

Pour dressing over top and toss to coat. Cover and refrigerate at least 1 hour.

Toss in chopped cilantro just before serving. Makes 6 servings.