b>pork roast into 1 to 2 inch chunks (Don't trim the
Heat butter and oil in large skillet.
Brown pork chops on both sides. Set aside.
Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker.
Add potatoes and onion, stirring to coat.
Place pork chops on top of potato mixture.
Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
Sprinkle with parsley.
into the pork roast all over and put the garlic on- you
FOR THE ROAST:
Rinse pork and pat dry. Score
dry rub. Pat the pork shoulder roast or boston butt
For the Tamale Dough:
In a
Preheat the oven
In bowl combine pork and the onion, breadcrumbs, salt, pepper, and the egg in small bowl.
Combine ketchup, brown sugar, an dry mustard, then spoon 2 tablespoons of the ketchup mixture into the pork mixture.
Spray pan with oil.
Form 6 meatballs and place in pan coat top of meatball with remaining ketchup mixture.
Bake at 375\u00b0F for 30 minutes or nicely brown.
esealable bag (Ziplock).
Rinse pork chops under running water. Toss
Season pork chops on both sides with garlic salt and pepper.
In an electric skillet, brown on both sides in a drizzle of oil.
Add milk to skillet to cover chops and bring to a boil.
Reduce heat, cover and simmer 3 hours adding milk as it boils down.
Remove the lid for the last 30 mins to one hour and reduce milk to a curd/gravy.
Serve each chop with a spoon of gravy on top, or on the side. Enjoy, and watch them disappear.
o mashed potatoes and mash the whole mixture well.
Add
salt and pepper, ( this makes the potatoes Augratin).
Place pre
Mix together barbecue sauce and orange juice. Lay ribs in a baking pan and pour barbecue sauce mixture over the top. The ribs should be nearly submerged in the barbecue mix. Cover pan with foil and set oven to 250\u00b0.
Combine Soy Sauce, Lime Juice, Oil, garlic and Red Pepper Flakes in a 13\" x 9\" (non-metallic) Pan or Ziplock bag to make marinade.
Add the tenderloin and marinate for at least 4 hours, or overnight (sometimes I'll marinate for almost 2 days!).
Grill on BBQ over low heat, turning regularly and basting with marianade until internal temperature reaches 160 (about 25 minutes).
It should be crusty on the outside and tender on the inside - delicious!
gallon brine.
Place the pork rack in a large container
b>the bottom of the prepared pan. Spread 1/4 cup of the Roasted Pork
For the pulled pork:
In a small bowl, combine the onion powder,
ew raisins or nuts in the bottom of tart shells.
few small cuts in the fat around each bacon
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!