Misty's Pork Burritos

2 pounds pork meat (she uses boneless pork rib meat)
2-3 cans Coke soda (Mtn. Dew works too)
1/4 cup brown sugar
2 cloves fresh garlic, pressed
1/4 cup water
1 can diced green chilies
1 10-ounce can red enchilada sauce
1/2 to 1 cup brown sugar
1 can green enchilada sauce

Put the pork in a heavy-duty Ziploc bag to marinate with 1 can soda and 1/4 cup brown sugar.  Marinate a few hours or overnight.

Drain marinade and put pork, 1/2 can soda, water, & garlic in slow cooker.  Cook on high for 3-4 hours or on low for 9 hours, or until it shreds easily, but don't let it get too dry.  Remove pork from slow cooker and drain any liquid left in the pot.  Shred pork.  In a food processor or blender blend 1/2 can soda, chilies, enchilada sauce and remaining brown sugar (1/2 to 1 cup to taste).   Add more soda little by little if it looks too thick.  Put shredded pork and sauce in slow cooker and cook on low for two hours.  Serve on tortillas with cheese, rice, & beans.  Top with guacamole, salsa, & cilantro ranch dressing.

Breakfast Pockets

Recipe from the Budget Gourmet Mom

Ingredients

Dough
• 1 1/2 tblsp yeast
• 1/2 c warm water (110 degrees)
• 3/4 c evaporated milk (110 degrees)
• 1/2 c vegetable oil
• 1/4 c sugar
• 1 egg
• 1 tsp salt
• 3 1/2 c flour

Filling
• 1 lb bulk sausage
• 1/2 c onion, chopped
• 1 1/2 c frozen hashbrown potatoes, thawed
• 7 large eggs
• 3 tblsp milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic salt
• pinch of cayenne pepper
• 2 c cheddar cheese, shredded

Instructions

Dough:
1. In a bowl, dissolve yeast in the water.
2. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth.
3. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour. 
Filling:
4. Cook the sausage and onion over medium heat until browned. Drain. Add the hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.
Assembling the pockets:
5. Preheat oven to 350°.
6. Punch down the dough and cut into 16 equal pieces.
7. Roll each piece into 7 in circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake for 15-20 minutes.
To freeze:
8. Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

Baby Back Barbecue Ribs

3 lbs pork baby back ribs
1 Tbsp brown sugar
1 Tbsp paprika
2 tsp garlic powder
1 tsp ground black pepper
1 cup barbecue sauce

Preheat grill to medium heat.  Place half of the ribs in single layer in center of a large sheet of heavy duty foil.  Mix brown sugar and seasonings; rub evening over both sides or ribs.

Bring up foil sides.  Double fold top & one end to seal packet.  Through open end, add 1/4 c water.  Double fold remaining end, leaving room for heat to circulate inside.  Repeat to make 2nd packet.

Place ribs on grill; cover.  Grill 45-60 minutes or until ribs are cooked through.  Remove ribs from foil, discard foil.

Return ribs to grill; brush with barbecue sauce.  Grill an additional 15 minutes, brushing with sauce and turning every 5 minutes. 

Variation: Rub the ribs with the mixture of seasonings, place in crock pot with 1/2 c water & top with barbeque sauce.  Cook for a good long time.

Skillet Bow Tie Lasagna

So easy, so fast, so delicious. A great combination. And all in one pan to boot. Another recipe from Kara.

1/2 lb ground beef
1/2 lb pork sausage
1 onion, chopped
2 cloves garlic, minced
1 14oz can diced tomatoes
8oz can tomato sauce
1 1/2 c water
1 T dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
2 1/2 c dry bow tie pasta
3/4 c cottage cheese
1/4 c Parmesan cheese
1/2 c mozzarella cheese

Brown meat, onion, and garlic; drain. Add remaining ingredients except cheeses. Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes or until pasta is tender. Combine cottage cheese and Parmesan and drop by spoonfuls over tomato mixture. Cover and cook for 5 minutes. Sprinkle with mozzarella cheese and let cook for a couple of minutes until melted.

Cafe Rio Pork Salad

Sweet Pork
6 to 6 1/2 pounds pork shoulder butt roast
1 lb. carrots, peeled and cut in large chunks
Water

Place pork in crock pot with carrots and 1 inch water. Cover. Cook for 8-10 hours on low. Remove bones and fat and shred pork in crock pot and mix thoroughly with sauce. Cook on low for 2 more hours.

Sauce:(Remove the carrots from the crock pot and dump out remaining water.)
1 lb. cooked carrots from the pork roast
15 1/2 oz. jar of La Victoria medium salsa
3 cups unpacked brown sugar
3 cups Dr. Pepper or Mtn. Dew

Blend above ingredients in food processor or blender until smooth.

(This won't all fit in my blender so I blend everything except for the Dr. Pepper. Then I pour the mixture and Dr. Pepper into the crock pot and stir it all together.) This recipe makes enough to fill 3 quart size freezer bags. I use some & freeze some for later.

Cafe Rio Salad Dressing
1 1/3 cups sour cream
3/4 cups mayonnaise
1 bunch of cilantro
1/2-1 pkg. dry ranch dressing mix (My husband likes it better with a 1/2 pkg)
1 tomatillo
2 cloves of garlic
juice of one lime
1/2 to 1 whole jalapeno pepper (Start out with less then add more to taste, some peppers seem to be hotter then others, adding the seeds will also make it hotter. If it is too hot then all you will taste is the jalapeno!)

Mix all ingredients together in a blender. It makes a lot.

Cilantro-Lime Rice
3 cups cooked rice
1 tsp. lime zest, minced (from one small lime)
1-2 Tbsp. fresh lime juice
2-3 Tbsp. finely minced cilantro

Toss lime zest, lime juice, and cilantro with the cooked rice. Serve warm or cold.

To make the salad layer the following:
A tortilla with melted cheese on it
black beans
rice
romaine lettuce
pork
dressing
chopped up avocado
tortilla strips (Fresh Gourmet makes them as a salad topping. I usually find them in the produce section at the grocery store here)