Tuesday, August 4, 2009

Shredded Sweet Pork

So sorry I have taken my sweet time in posting some new meals for ya'll!
Its crazy how much prep goes into a vacation adventure and then how long it takes for life to return to normal once you get home.
This recipe I actually made about 10 days ago but in my haze of packing for our vacation I didn’t get a chance to post it. I am also excited because I have quite a reserve of recipes. I typed up about a 1/2 dozen new things I made and then 3 recipes from this week already so I don't feel the pressure to have to post nightly but I can still give you a new recipe daily. Hopefully I can accurately remember this dish since I have eaten quite a lot since then.

Shredded Sweet Pork
Borrowed from The Sister’s CafĂ©

3 lb pork roast
1 c brown sugar
1 c Worcestershire sauce
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 Tb dried minced onions
Cook all ingredients in a crock pot on low all day (about 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...

1 c brown sugar
1 c red enchilada sauce
*** I think I might not have emptied the original liquid…oopsie!!!!

Cilantro Lime Rice*** I didn’t make this but want to next time***
3 c water
3 c Minute rice
4 cubes chicken bouillon
4 tsp garlic, minced
1 Tb canola oil
2 Tb fresh lime juice
1/2 bunch of cilantro
1/2 onion
1 can green chilies
Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked. *I hate Minute Rice and never buy it - you can substitute regular rice, just adjust the water to rice ratio accordingly.

Garlic Black Beans
1 can black beans
1/3 c tomato juice
2 cloves garlic, minced (1 tsp)
1 tsp cumin
2 Tb canola oil
1/2 tsp salt
2 Tb chopped cilantro
Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.

Creamy Tomatillo Dressing—if you skip the beans and rice you must at least make this dressing.
3 tomatillos, peeled and quartered
juice of 1/2 lime
1/2 c buttermilk—I used regular whole milk
1/2 c mayonnaise
1/2 c sour cream
1 pkg dry buttermilk ranch dressing
1 c fresh chopped cilantro—I omitted because of my aversion to cilantro
6 green onions with ends, chopped
2 cloves garlic, minced (1 tsp)
3 tsp sugar
1 jalapeno, sliced thin - add to taste—I omitted because of my newly discovered fear of jalapenos

Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.


I put shredded lettuce, a few spoonfuls of pork, beans, cheese, dressing, cheese, tortilla strips

This was very very good. A bit time consuming since the nice thing about a crock pot is the lack of effort required to get dinner on the table. But it was really worth the effort. I wish I would have had time to make the rice. I discovered on my vacation that I in fact like cilantro…..shocking isn’t it? I just like less then the recipes call for. I don’t mind it, I just don’t like it to overpower what I am eating. So now I really want to make it. I had the leftover pork the next night on a toasted roll with the dressing and it was like a version of a pulled pork sandwich. I think this is a super dish and something you could make for a crowd with very little effort. Don’t let all the steps and ingredients scare you away.

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