Tag Archives: pork

Crock-Pot BBQ Ribs


4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce


Preheat oven to 400 degrees F (200 degrees C).

Season ribs with salt and pepper.

Place in a shallow baking pan.

Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.

In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper.

Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.

Cover, and cook on Low 6 to 8 hours, or until ribs are tender.


Slow Cooker Tex-Mex Chipotle Sloppy Joes


1 1/2 pounds uncooked ground chicken or turkey
1 1/2 pounds ground pork
2 cups chopped onions (2 large)
4 cups bottled salsa (medium hotness)
1 1/2 cups chopped green sweet peppers (2 medium)
1 1/2 cups fresh corn or frozen whole kernel corn
2 tablespoons chopped canned chipotle pepper in adobo sauce*
1 tablespoon chili powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons garlic salt
16 – 20 6-inch flour tortillas or hoagie rolls, split and toasted
Vegetable oil

Assorted toppers, such as chopped cilantro, diced avocado, chopped tomato, and/or crumbled Cotija cheese (optional)


In a very large skillet cook ground chicken, ground pork, and onions until meat is brown and onions are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

In a 4- to 5-quart slow cooker combine meat mixture, salsa, sweet peppers, corn, chipotle pepper, chili powder, coriander, and garlic salt.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Meanwhile, add tortillas, one at a time, to hot oil; cook for about 2 to 3 minutes or just until golden. Using tongs, remove tortillas from hot oil. Fold fried tortillas over a paper-towel-wrapped rolling pin or a wire tortilla rack placed over a paper-towel-lined pan. Let cool until firm.

To serve, use a slotted spoon to spoon meat mixture into fried tortilla shells. If desired, add toppers.

Chili Verde


4 lbs. Pork Butt or shoulder
2 tsp Salt
1 tsp Black Pepper
Flour (for dredging)
1/4 cup Vegetable oil
3 Yellow onions
2 Green bell peppers
2 Anaheim chilies
2-3 Jalapenos
3 Garlic cloves
1 1/2 lbs Tomatillos
1 TBSP Oregano
2 tsp. Cumin
2 TBSP Coriander seeds
2 Bay leaves
1 bunch Cilantro leaves
4 cups Chicken stock


Season the pork meat generously with salt and pepper, lightly flour.2. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot.

Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.

Add all of the chilies and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add the sautéed vegetables, chopped tomatillos, dried herbs,and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer.

Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper.

Cooking Tip: Serve with red rice for a delightful contrast.

Sweet Pulled Pork

Serves: 8


1 (3-lb) pork loin roast
21 oz. Dr. Pepper
1 (10-oz) can green enchilada sauce
1 (10-oz) can red enchilada sauce
1 cup granulated sugar
3/4 cup brown sugar
1 (7-oz) can chipotle chilies in adobo sauce
2-3 cloves garlic, minced
1 tsp. dry mustard
1 tsp. cumin
1/4 tsp. cayenne pepper


Place pork roast and Dr. Pepper in slow cooker on high for 6 hours.

At 6 hours, add the rest of the ingredients and continue cooking for another 3 hours.

Before serving, remove chipotle chilies, shred the pork and then pour as much liquid as you like over the pork. Delicious in tacos, burritos, salads, etc.

Slow Cooker Honey Pork Roast

Serves 6 to 8


3 to 4 pounds pork loin roast
2 tablespoons dried oregano
2 tablespoons dried basil
1/2 teaspoon black pepper
3/4 teaspoon salt
2 tablespoons garlic, minced
1/2 cup honey
2 tablespoons olive oil
1/4 cup soy sauce
2/3 cup Parmesan cheese, grated


Place the pork loin roast in the inner pot of a slow cooker.

In a medium bowl, combine the dried oregano, dried basil, black pepper, salt, minced garlic, honey, soy sauce and Parmesan cheese, and mix well.

Pour the sauce over the pork loin roast into the slow cooker.

Cover and cook on low for 6 to 8 hours.

Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred the meat.

Add the reserved cooking liquid to a saucepan and bring to a boil. Reduce the heat and simmer until reduced and thickened.

Pour the reduced, thickened sauce over the shredded meat and serve.

Pork Tacos


Serves 10-12
5 pounds boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
3/4 cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
1 thick wooden skewer, trimmed to the height of your oven
10-12 small corn tortillas
1 white onion, chopped finely
1 cup cilantro, chopped finely
1 cup salsa of your choice


Preheat oven to 350F/180C.

Slice the pork shoulder into about 1-centimeter slices, then transfer to a large dish or bowl.

In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.

Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film, then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.

On a baking sheet lined with parchment paper or foil, place a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.

Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.

Bake for about an hour and a half, until slightly charred on the outside and deep red.

Rest the meat for about 10 minutes, then carve off thin slices of the pork. Slice off thin pieces of the roasted pineapples as well.

To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.

Spicy Ribs

Barbecue Sauce

One 8 oz can tomato sauce, low sodium
1/3 cup brown sugar
2 Tbsp lemon juice
2 Tbsp Worcestershire sauce
1/3 cup onion, finely chopped
One jalapeno pepper, seeded and finely chopped
1 tsp beef bouillon granules

In a saucepan, combine all the ingredients and simmer uncovered for about 20 minutes until slightly thickened. You could make this a day ahead and refrigerate until ready to use.

The Rub

4 tsp brown sugar
2 tsp chili powder
1/2 tsp salt
1 tsp paprika
1 tsp black pepper
1/8 tsp garlic powder
3 to 4 lbs baby back ribs, cut into serving size pieces

In a small bowl, combine the spices and rub on both sides of the ribs. Place each serving on a piece of foil large enough to fold up the sides to form a pocket, folding the ends tightly. Place a tablespoon of the sauce on top of the meaty side of the ribs and fold the foil. Bake at 300 degrees for two hours. Remove foil and grill them, basting with the barbecue sauce.