INGREDIENTS 2 cups store-bought salsa, plus more for serving 2 tablespoons chili powder 2 tablespoons dried oregano 2 tablespoons unsweetened cocoa powder kosher salt 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat 18 corn tortillas 1/2 cup fresh cilantro sprigs 3/4 cup sour cream 1 lime, cut into wedges DIRECTIONS In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, [...] [...more]
INGREDIENTS Dry Rub: 3 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon brown sugar 1 tablespoon dry mustard 3 tablespoons coarse salt 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt Cider Vinegar Barbecue Sauce 1 1/2 cups cider vinegar 1 cup yellow or brown mustard 1/2 cup ketchup 1/3 cup packed brown sugar 2 garlic cloves, smashed 1 teaspoon salt 1 teaspoon cayenne 1/2 teaspoon freshly ground [...] [...more]
INGREDIENTS 2 pounds pork tenderloin 2 cloves garlic, diced 4 tablespoons honey 2 tablespoons wine or balsamic vinegar 2/3 cup soy sauce 1 red onion, minced 4 tablespoons brown sugar 2 teaspoons cinnamon DIRECTIONS Combine all ingredients. Pour over the meat and marinate overnight. Put meat into a shallow baking dish with the marinade. Bake, uncovered, at 350°F for 30-60 minutes, basting every ten minutes. [...more]
INGREDIENTS 6 pork chops 4 sour apples 1 1/2 tbsp. brown sugar 3 onions Salt and pepper 1 tbsp. water DIRECTIONS Trim the chops of excess fat and cut the fat in thin strips. Peel, core and slice the apples. Slice onions thinly. In a wide casserole, put a layer of onions, layer of apples, half the sugar, chops, salt, pepper and the [...] [...more]
