1 (1lb.-3lb.) boneless rolled pork loin roast
1/2 t salt
1/4 t pepper
1 (16oz) whole berry cranberry sauce
1/4 C honey
1 t grated orange
1/8 t ground cloves
1/8 t ground nutmeg
1.) Cut roast in half (don't have too) and place in a slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cool on low for 4-5 hours or until a meat thermometer reads 160 degrees. (or just cut into it and if it looks good, there you go!) Let stand 10 minutes before slicing.
Serve with garlic mashed potatoes.
I got this recipe from Laura Nelson and it is DANG-DIDDLIANG Good!!!
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Tuesday, October 16, 2007
Cafe Rio Shredded Pork Salad - This one's a doozy =)
*Creamy Tomatillo Dressing*
1 pkt. Hidden valley ranch dressing mix packet
1 C mayonaisse
1/3 to 1/2 C buttermilk
3-4 tomatillos (since we are in OH and they don't have these just get tomatillo salsa in mexican aisle at Giant Eagle, it's green)
1 C fresh cilantro, lightly chopped
1/2 t pepper
2 cloves of garlic, or just use the powder like I do... it would be 1/4 t if you did.
Chop the garlic. Wash and cut cilantro into about 1-2" segments. Put allingredients in blender and mix thoroughly. Refrigerate. (Best if you make it the day before). Makes 2 Cups.
*Cilantro Rice*
2 C uncooked rice
2 C chopped cilantro
1 t salt
1 C salsa verde
2 T dried minced onions
2 C chicken broth
Wash and chop cilantro. Blend with 2 cups chicken broth and pour into pan for cooking rice. Add two more cups of water, teh salt, salsa verde, and onion. Bring to a boil. Stir in the rice. Cover and turn down heat to low and steam for 30 minues. Makes about 10 servings.
*Black Beans*
Warm a can of black beans on the stove, including all liquid.
*Pork Barbacoa*
2 1/2 to 3 1/2 lbs. pork loin roast
1/2 C dark brown sugar
1/2 C worcestershire sauce
1/2 t dried oregano
1/2 t powdered ginger
1 t salt
1 t dry chili powder
1 t garlic powder
2 T dried minced onions
1 small can red enchilada sauce
1/2 C dark brown sugar (yes, more!)
Cook all of the ingredients in a crock pot approximately 5 1/2 hours on low or 4 on high. When done, shred the pork. Then combine red enchilada sauce and 1/2 C dark brown sugar and pour on top.
Serve this with romaine lettuce, cheese, tortillas, and anything else you can think of!!! Make it into a salad or burrito!
1 pkt. Hidden valley ranch dressing mix packet
1 C mayonaisse
1/3 to 1/2 C buttermilk
3-4 tomatillos (since we are in OH and they don't have these just get tomatillo salsa in mexican aisle at Giant Eagle, it's green)
1 C fresh cilantro, lightly chopped
1/2 t pepper
2 cloves of garlic, or just use the powder like I do... it would be 1/4 t if you did.
Chop the garlic. Wash and cut cilantro into about 1-2" segments. Put allingredients in blender and mix thoroughly. Refrigerate. (Best if you make it the day before). Makes 2 Cups.
*Cilantro Rice*
2 C uncooked rice
2 C chopped cilantro
1 t salt
1 C salsa verde
2 T dried minced onions
2 C chicken broth
Wash and chop cilantro. Blend with 2 cups chicken broth and pour into pan for cooking rice. Add two more cups of water, teh salt, salsa verde, and onion. Bring to a boil. Stir in the rice. Cover and turn down heat to low and steam for 30 minues. Makes about 10 servings.
*Black Beans*
Warm a can of black beans on the stove, including all liquid.
*Pork Barbacoa*
2 1/2 to 3 1/2 lbs. pork loin roast
1/2 C dark brown sugar
1/2 C worcestershire sauce
1/2 t dried oregano
1/2 t powdered ginger
1 t salt
1 t dry chili powder
1 t garlic powder
2 T dried minced onions
1 small can red enchilada sauce
1/2 C dark brown sugar (yes, more!)
Cook all of the ingredients in a crock pot approximately 5 1/2 hours on low or 4 on high. When done, shred the pork. Then combine red enchilada sauce and 1/2 C dark brown sugar and pour on top.
Serve this with romaine lettuce, cheese, tortillas, and anything else you can think of!!! Make it into a salad or burrito!
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