Carnitas

Ingredients:

• 1 (~8 pound) pork butt roast
• 1 1/2 tbs salt
• 1 tbs dried oregano
• 1-2 bay leaves 
• 1 tbs ground or whole cumin
• 1 tbs coriander seeds 
• 3-6 dried chilies of your choice
• 1 tsp paprika
• 1 cup orange juice
• 1 onion, coarsely chopped  

Directions:

1. Trim excess fat from pork butt; cut pork into smaller pieces and transfer into instant pot bowl. 
2. Combine all spieces together and rub all over pork in the instant pot bowl. 
3. Add the onion and orange juice.
4. Manual cook on high for 1 hour. Let pressure come down naturally, about 15 minutes.
5. Remove pork from pressure cooker and shred meat.
6. Optional: fry the meat on a flattop to make some of it crispy.

 

Perfecto Pork

Ingredients:

• Boneless pork loin (NOT tenderloin) cut 2/3rd's though lengthwise on non-fat side
• 2 teaspoons salt
• pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1/2 teaspoon ground bay leaves
• 3 cloves mashed garlic

Directions:

1. Mix together garlic, salt and herbs and coat pork with mixture. 
2. Cover and refrigerate 2-24 hours. 
3. Pull pork out of the fridge 1 hour before you begin to cook it. 
4. Preheat oven to 325 degrees. 
5. Cook pork until internal temperature reaches 145 degrees. 
6. Flip pork so fat side is up and broil on high until the fat melts and turns brown, be careful not to burn it.
7. Remove from oven and let rest at least 10 minutes before you slice.

Crock Pot Pork

This recipe is loosely based on a couple of recipes I found online. I'd gotten a boneless pork loin but wasn't feeling the love for my normal recipe so I looked around and cobbled something together. I served it with plain, shredded cabbage and it was amazing.

Ingredients:

• 2 to 3 pound boneless pork loin
• 4 to 5 cloves roasted garlic
• 3 bay leaves
• 1 t sage leaves
• 1 t rosemary leaves
• 1 1/2 teaspoons kosher salt
• Pepper to taste
• Worcestershire sauce
• 1 tablespoon brown sugar
• 1/4 cup brown mustard
• 1/4 cup honey
• 1/2 cup dried cranberries
• 1 cup beer 

Directions:

1. Mix the dry ingredients together in a small bowl, not including the cranberries or garlic
2. Add the brown sugar, mustard and honey to the bowl and mix well
3. Pour some of this mixture into your slow cooker and put the pork on top
4. Top the pork with the remaining mixture
5. Sprinkle the cranberries and garlic around the pork
6. Add the beer
7. Cook on low for about 6 to 8 hours or until you can shred the meat easily with two forks
8. Shred the meat and enjoy!

YOAK-O-LOCO Chili

This is my scratch recipe. "YOAKO-O-LOCO". It's easy to make. Dont let the 30 ingredients throw you off. You probably have most of these ingredients on hand. The Chili has a Tex-Mex flair, with sweet Midwest Barbecue notes. It has a nice finsihing heat, but nothing that sends you rushing for the milk. I made this at Hope Presbyterian Church's Harvest Day Festival and it took 1st place. I hope you enjoy it. Happy simmering!

Ingerdients:
6 ounces hot turkey italian sausage
1 pound ground sirloin
3/4 pound pork tenderloin (pre cooked to medium then cubed in 1/2 inch pieces)
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1/3 cup bacon fat
1 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 1/2 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon Smoked Paprika
2 bay leaves
1/8 teaspoon rosemary
1 1/4 cups Merlot or other fruity red wine
1/4 cup Heinz ketchup
1/8 cup Sweet Baby Ray’s barbecue sauce (you can sub this for your favorite)
1/4 cup beer (your favorite brand will do)
1/2 cup beef broth
1/4 teaspoon ground cinnamon
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
1 (15-ounce) cans kidney beans, drained
1 (15-ounce) cans black beans, drained
1 (15-ounce) cans pinto beans, drained
1 (15 ounce) can diced tomatoes undrained
2 ounces of unsweetened dark chocolate

Preparation:

1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, ground sirloin, pork loin, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.




2. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly.




3. Stir in wine, ketchup, and 8 ingredients through pinto beans; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally.




4. Uncover and add diced tomatoes and unsweetened dark chocolate and cook for 30 minutes, stirring occasionally. Discard the bay leaves.




5. Note: Like most chilis, this version tastes even better the next day. Best if slow heated on the stove top, avoid the microwave.




6. Garnish: shredded reduced-fat sharp cheddar cheese sour cream diced white onion

Grilled BBQ Hawaiin Pork Chops

Don't let the "messy" or the "sticky" fool you. These are worth every juicy bite!

Ingredients:

6 to 10 half inch cut Smithfield Bone In Pork Chops (Smithfield because they are the best.)

1 Quart of your favorite BBQ Sauce (I reccomend Stubs bold and spicy, Thanks Ben!

1 Can of Dole Sliced Pineapple Rings

1 Red Apple

1 Sweet Yellow Onion

1/2 Cup Salt

1/2 Cup Sugar

1 Tsp Granulated Garlic

1 Tsp Black Pepper

1 Bay Leaf

Cold Water

Directions:

1. Place Boneless Pork Chops in a bowl or dish deep enough to have at least 1/2 of water over the tops of the chops.
2. Slice both the apple and onion with skin on uinto quarters and add to bowl.
3. Add Salt, Sugar, Granulated Garlic, Black Pepper, and Bayleaf evenly over the bowl.
4. Poor enough water over the chops, and seasoning to cover the stack by a half inch
5. Using your clean hand or a spoon mix together the mixture and chops. You just made a brine
6. Cover bowl with plastic wrap thoroughly almost as air tight as you can get it
7. Place the brine in teh refrigerator a minimum of 6 hours. (I let my sit over night)
8. When your ready to cook take the chops out and drain on paper towels for about 1 min.
9. Prep BBQ Sauce and Pinapples for grilling
10. With Grill on High or 'HOT" Grill Pork Chops without Sauce for 1 minute on each side
11. Slather Chops with BBQ Sauce and Flip cook for 1 minute.
12. Flip Chops and Repeat step 11 a 5 times.
13. Place Pineapple Rings on Grill to get a little char for 45 secs.
14. Remove Chops to tray and Place freshly grilled pineapple rings on top.

I like to serve these with rice and grilled corn, DELICIOUS!

ENJOY!