Tuesday, August 13, 2013

Oh my . . . What a big Pork Loin You Have !


So I got this amazing deal on a boneless Pork Loin and now I need to make a plan of action. (ask me how awesome it is to save $45 on a food item that I can get multiple meals out of for a family of boys and I always have extra mouths to feed)

Tonight we are having Pulled Pork Sandwiches - 
Cooking about 4 lbs on low for 6 hours. After about 4 hours I will pour half a bottle of Sweet Baby Rays barbque sauce over the top and cook for 2 more hours and then shred and add remainder of the sauce. This should feed a house full of hungry boys.
then our next favorite recipe is . . . . . 
 Cafe Rio Sweet Pork Burrito from FavFamilyRecipes.com #CafeRioRecipesCafe Rio Sweet Pork Salad from FavFamilyRecipes.com #CafeRioRecipes
Sweet Pork Burritos and Sweet Pork Salad
Oh Yumm !!!
Cafe Rio’s Sweet Pork
  • 2 pounds pork (we use boneless pork rib meat)
  • 3 cans Coke (NOT diet)
  • 1/4 c. brown sugar
  • dash garlic salt
  • 1/4 c. water
  • 1 can diced green chilies
  • 3/4 (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
  • 1 c. brown sugar
  • Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
  • Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
  • In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
  • Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
Then my family always loves good barbque pork chops and I found a recipe for an amazing sauce that is sooooooo yummy


1/2 c. ketchup
1/4 c. molasses
2 T. Worcestershire sauce
1 T. Dijon mustard
2 T. white vinegar
1 T. brown sugar
3 garlic cloves, minced
1 T. water

1.  Combine all the ingredients in a small saucepan over medium high heat.  Bring the sauce to a boil then reduce the heat to low.  Simmer for 5-7 minutes or until the sauce has thickened.

2.  Remove the sauce from the heat and divide into two bowls.  Place one bowl in the refrigerator until you are ready to use it.
 3.  Take the other bowl outside along with a basting brush.  Grill the pork chops for 4-5 minutes on one side then flip them over.  Cover the tops of the pork chops with the sauce and continue cooking for 4-5 minutes.  Continue basting with the sauce and flipping the pork chops until they are cooked through.
4.  Serve with the remaining sauce on the side. 

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