n large ziptop bag, combine pork cubes, cooled chile marinade and
ven to 450\u00b0F Place pork in baking dish with onions
Cut the pork roast into thirds, and place
f a mallet, pound the pork between two pieces of plastic
Making the pork: COMBINE BROWN SUGAR THROUGH MESQUITE
mooth.
3.\tCombine the pork and buy leaves in a
ieces of fat from the pork butt and add to stock
make 6 incisions in the pork roast.
Stuff the garlic
eat. Working in batches, sear pork for 2-3 mins. Set
Sprinkle pork with salt and pepper. In
low cooker.
Place the pork shoulder, fat and skin side
Mix Seasoning Mix, vinegar and orange juice in glass dish. Add pork; turn to coat. Marinate in refrigerator 30 minutes. Remove pork from marinade. Discard any remaining marinade.
Heat oil in large nonstick skillet on medium-high heat. Add pork; cook and stir 7 minutes or until cooked through.
Serve pork in tortillas with chopped cilantro, onion and pineapple.
Arrange slices of pork on a cutting board or
ow. Salt and pepper the pork on both sides and place
ntil smooth.
Put the pork in the slow cooker. Add
In a frypan, add oil and saute onion until limp.
Stir in pork, chiles, raisins, olives and enchilada sauce.
Simmer, uncovered, until pork is cooked, approximately 15 minutes, stirring to blend.
Use for tacos.
It tastes great with lettuce, tomatoes, sour cream and Cheddar cheese.
The chiles and enchilada sauce come in different degrees of hotness.
Even the mild has quite a zing!
No need to add additional hot sauce.
Besides, it hides the flavor of the fillings.
In a 4-6 quart slow cooker, combine salsa, chili powder, oregano, cocoa and salt.
Add pork and turn to coat.
Cook covered on high 4-5 hours or low 7-8 hours.
Shred with 2 forks and stir into cooking liquid.
Serve with warm tortillas, cilantro, lime, salsa and anything else you like in your tacos or burritos.
killet until pliable.
Build tacos on warmed shells or tortillas
soften.
Cut pork tenderloins in half crosswise
5 degrees F. Season the pork generously with salt and pepper