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!
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.
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My recipe for pulled pork is similar in idea to yours, but I think maybe a little more flavorful. You start out by cutting the pork in chunks, rubbing in a Cajun seasoning of some sort (I use Emeril's Essence, because I love it), then brown it in a couple tablespoons of butter in a skillet. When it's brown on all sides, put the meat in the crockpot, then put one thin-sliced onion and two minced cloves of garlic in the skillet and cook them till translucent. Pour four cups of water over the onions, scrape off all the brown stuff from the bottom and sides of the pan, and pour the whole mess into the crockpot. Add a tablespoon of liquid smoke, then let it cook five hours or so.
To serve it, I use a slotted pasta spoon to pull most of the meat out into another container. Serve it on a bun and pour your favorite BBQ sauce over it just before eating. If you save the cooking liquid with the last little bits of meat in it, it makes awesome liquid for a pork fried rice the next day!
Electra, that sounds awesome, i will have to try it!
I use the Burgundy pork roast recipe on all recipes you can find it here:
http://allrecipes.com/Recipe/Burgundy-Pork-Tenderloin/Detail.aspx
Don' put the potatos in with the pork….they soak up the wine and don't taste very good!
We just had bbq tenderloin chops done in the crock pot. Put a whole sliced onion in the bottom of the crock then place pork chops on top. Top with favorite bbq sauce and cook on low for 6-7 hrs. We served ours with ranch style mashed potatoes and steamed broccoli.
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I am in love with the recipe for the Pulled Pork Sammies!! It is now our families favorite. we love to use the Famous Dave’s BBQ sauce. They love spicy like the Devils Spit or Sweet and tangy. Thank you for this and man a hearty dinner for 12.00 love it!! The leftovers are his fav.
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I cook mine like yours but…… try instead of the water about 1/2 can beer( I have used a whole can when I’m making a big roast) and a couple fresh chili peppers chopped.Yum. The beer cooks off and chili gives just a bite.