For the slow-cooker shredded pork:
Combine the tomato sauce,
Cut the pork into three large portions and
Heat butter in a large skillet over medium heat until melted, 3 to 5 minutes. Stir in onion and green pepper; cook and stir until softened, about 5 minutes. Add shredded pork, water, and fajita seasoning; cook and stir until heated through, about 5 minutes.
Place tortillas in a skillet over low heat until warmed, 1 to 2 minutes. Remove tortillas from the skillet. Spoon shredded pork mixture into tortillas; top with lettuce, tomato, Cheddar cheese, salsa, and sour cream.
Cut the pork into large chunks. Put the pork in a saucepan
Rinse and dry the pork shoulder.
Mix together the
Bring pork, quartered onion, smashed garlic, thyme,
In medium skillet cook onion & garlic until soft, about 5 minutes. Stir in salsa & shredded pork. Heat for 10-15 minutes or until pork is thoroughly heated. Heat tortillas according to pkg. directions; keep heated tortillas covered until ready to use. Divide pork mixture onto tortillas. Top with shredded lettuce, chopped tomatoes, cheese and sour cream, if desired.
Saute chopped onion and garlic in butter until soft.
Add all seasoning ingredients to large pot and boil gently for 30 minutes.
Add large cubes of pork meat (remove as much fat as possible) and simmer for 3 hours or until meat is tender.
Remove meat from sauce and cool.
Shred pork with your fingers or two forks.
Strain remaining liquid and add 1/2 cup or so of your favorite BBQ Sauce, if desired.
Add shredded pork back to sauce and re-heat.
few holes into the pork and stuff holes with half
o high heat (careful!). Sear pork butt on all sides. Should
o 5 holes into the pork roast. Stuff about half the
nto slow cooker.
Season pork with salt and pepper, and
boil, then add boneless pork chops; lower heat and simmer
Heat wok.
Add oil; allow oil to heat.
Add pork; saute for 30 seconds.
Add bean sprouts and scallions; cook about 1 minute. Add vinegar and dash of salt.
Serve over rice.
In a pan heat oil then add the last 6 ingredients and cook over medium heat till softened about 20 minutes. Stirring every couple minutes.
Mix in shredded pork.
This can be made ahead up three month in freezer container. Thaw overnight in the refrigerator.
Fill your favorite wraps, corn or flour tortillas or tacos garnish as you please with sour cream, salsa, avocado -- .
ixture to a boil. Add pork chops, reduce heat to medium
o a boil.
Place pork in slow cooker stoneware and
Score skin and underside of pork at 1/2 inch intervals,
After allowing cream cheese to soften, combine all wet ingredients and the habanero pepper. (Fear not, the dairy cuts the habanero's heat).
Add spices and continue to combine.
Fold in celery and pork, ensuring good coverage while preserving the consistency of the pork.
Fill a 9 inch pie pan with mixture.
Top with cheese.
Bake at 325 for 40 minutes or until cheese browns.
rge sealable bag with the pork and marinate in the fridge