In a crockpot place the onions, bell pepper on the bottom.
Add the sweet potatoes, peas and canned tomatoes, sprinkle with the thyme and the hot sauce,tuck the bay leaf into the juices.
Place the leftover pork roast on top and cover with the leftover gravy.
Cook on low for about 6 hours, or on high for 3 hours.
Just until the flavors are melded and the onions and bell peppers are cooked.
Serve with hot crusty bread and a salad.
This can be done on top of the stove or baked as a casserole also.
Season pork roast liberally on all sides with
Reheat leftover pork in microwave, stove-top or
moving the roast).
Put 1/3 can of pork (or
lended. Refrigerate for 1 hour.
Slice open the roast so it
ugar & soy sauce.
Marinate Pork Roast in ingredients from step 1
lended.
Place the boneless pork roast in the resealable plastic bag
Preparation of the roast : In a bowl, mix goat
ntly for 15 minutes.
Cool to room temperature.
Immerse pork roast
Place pork roast in crock pot.
Sprinkle roast with dry onion soup mix and pat soup mix into the pork roast.
Pour Chipotle Raspberry Sauce on top of roast.
Be sure to use the whole jar and coat the whole top and sides of roast.
I have a brand new fabulous crock pot so the timing may be different on yours: Set crock pot on low for 6-7 hours and on high for 3. I set mine the first time on high for 4 and was a little dry. I like my pork medium well though! So 3 hours on high worked for me.
o 350 degrees.
cut pork roast in half unless you have
ay be doubled if desired for more sauce).
In a
Place pork roast in baking dish.
In a separate bowl, assemble the remaining ingredients, stir well.
Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
Cook until roast reaches an internal temperature of 170 degrees.
Allow to cool five minutes before serving.
Trim pork roast of excess fat and
nd pepper all sides of pork roast.
When lard just begins
In a Dutch oven, combine meat, onions, chili powder, salt, water, ketchup and vinegar.
Cover and simmer for 4 hours or until meat falls apart easily.
Skim off fat with a slotted spoon; remove meat, shred into small pieces and return to liquid and heat through.
Serve on buns.
Leftover pork roast can be used, can be frozen.
fit the roast and the liquid.
Place pork roast in bag
>pork roast to make carving easier.
Leave the fat cap on for
Make x's into the pork roast all over and put the
Preheat oven to 350 degrees F (175 degrees C).
Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.