Pulled Pork Sandwiches

1 Pork Loin

1 Bottle Bar B Que Sauce ( I use Sweet Baby Rays)

Little bit of liquid smoke

Rolls

Brown all sides of the roast in some oil in a large pan. Transfer to a crock pot and add about a cup or two of water. Salt and pepper to taste. Cook on high for 4-6 hours until you can pull it apart without effort with a fork. Drain off almost all the liquid, leave about 1 cup add about 1t. liquid smoke to it. Add an entire bottle of B-B-Q sauce, we love Sweet Baby Ray’s the best. Stir it into the meat, turn down to low on crock pot and let cook fro another hour or until you are ready to eat. Serve on hard rolls or your favorite kind!

This is a signature recipe of my Sister In Law Tonia!

Chili VerdeThis is exactly how my mom gave it to me. I have never used a 3-5 lb pork, mine are usually between 1-3 pds so I only use 1 onion and 1-2 cans of green chili’s. I use about 2 tsp of garlic though and I usually skip the searing and make it in the crockpot. About 6 hours on high in a crockpot, 2 1/2-3 hours in a roasting pan, and 1 hour in a pressure cooker.

3-5 lb boneless pork roast
1-3 yellow onions (chopped)
4 cans Ortega chopped green chili’s
olive oil
1/4 tsp minced or chopped garlic
(more if you like garlic)
salt and pepper to taste
2 Tbs flour
3/4 cup water

Heat oil in roasting pan and sear meat. Pour 1/2 cup water in bottom of roasting pan. Place in roast, chopped onions, garlic, salt and pepper. Cover pan and bake at 350 degrees 2 hours or until internal temp. reaches 155 (or meat shreds easily with a fork). Let meat set 1/2 hour and then shred. Set aside.
Take 2 Tbs flour and mix with 1/4 cup water thoroughly (no lumps). Add water to drippings and cook over med heat to make gravy. If desired add more water, flour and (if needed) chicken bouillon for more gravy. Salt to taste. Add green chile’s and shredded meat. Serve over rice.
My kids like it with soy sauce and rice. The next day we wrap it in burritos with cheese and sour cream. The burritos are excellent when fried in a pan on both sides, more sauce dumped on top and coated in cheese. (not healthy though). Enjoy!

This is the “fanciest” way we make pork loin!

Tuscan Pork Loin

Ingredients

• 1 3-pound pork loin, trimmed of fat
• 1 teaspoon kosher salt
• 3 cloves garlic, crushed and peeled
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon freshly grated lemon zest
• 3/4 cup dry vermouth or white wine
• 2 tablespoons white-wine vinegar

Directions

Tie kitchen string around pork in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.

Preheat oven to 375 degrees F.

Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145 degrees F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.

Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.