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.
inse and dry the pork shoulder.
Mix together the
Prepare Shredded Savory Pork and Chile Colorado as directed.
nions until tender.
Add pork, taco seasoning and water.
Cook
o high heat (careful!). Sear pork butt on all sides. Should
Cut the pork into large chunks. Put the pork in a saucepan
Combine the garlic powder, cumin, coriander, oregano, and cayenne pepper in a bowl. Thoroughly rub the spice mixture over the pork.
Place the roast in a pressure cooker with the beef broth, bay leaves, and onion over medium-high heat. Seal the cooker, and bring to full pressure; reduce the heat to maintain high pressure, and cook for 45 minutes.
Remove the pressure cooker from the heat and allow the pressure to drop naturally. Transfer the pork to a serving bowl and shred the meat with forks.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
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 5 holes into the pork roast. Stuff about half the
nto slow cooker.
Season pork with salt and pepper, and
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 -- .
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.
ixture to a boil. Add pork chops, reduce heat to medium