Cafe Rio Pork Barbacoa

2 ½ lbs. pork roast
⅓ cup water
1 clove garlic, minced
⅛ teaspoon salt
⅛ teaspoon pepper
1 cup canned salsa verde
1 cup brown sugar

Put pork, water, garlic, salt and pepper in crock pot on high for 4 hours. Drain, shred pork with two forks. Stir together salsa verde and brown sugar, pour over pork and stir in. Serve in burritos, tacos, salad, etc. SERVE WITH CILANTRO-LIME RICE found in the SIDE DISH SECTION.

Apricot Lime Pork Chops

4 pork loin chops
salt and pepper
1 tbsp. butter
1/2 cup apricot jam (or any kind of jam you’d like)
1/4 cup lime juice

Rinse pork an pat dry; sprinkle with salt and pepper. Melt butter in a large skillet. Cook pork over medium heat for 8-10 min per side. Stir together jam and lime juice and pour into skillet. Cook for 5 min. or until pork is nicely glazed.

Indoor BBQ Ribs

Prep time: 5 minutes
Cook time: about 6 1/2 hours
Yield: 6 servings

• Cooking spray
• 2 lbs boneless country-style pork loin ribs
• 1 onion, sliced
• 1 tsp jarred chopped garlic (or chop a garlic yourself)
• 6-oz can pineapple juice
• 2/3 cup barbecue sauce
• 1/3 cup plum jam/or pomegranate or berry jelly

1. Coat a 4- to 6-quart slow cooker with cooking spray. Arrange the ribs, sliced onion, and chopped garlic in the cooker. Pour pineapple juice over ribs.

2. Cover and cook on low for 6 hours or High 3-3 ½ hours.

3. Drain the cooking juices. Remove onions from the slow cooker and discard them. In a small bowl, stir together the barbecue sauce and the plum jam. Pour over the ribs and spread so that the ribs are evenly covered with sauce.

4. Cover and cook on high for another 30 minutes.

BBQ Pork Sandwiches

1 Tbsp. vegetable oil
3 1/2 pound boneless pork shoulder roast netted or tied
1 can (10 1/2 ounces) Campbell's condensed French onion soup
1 cup ketchup
1/4 cup cider vinegar
3 Tablespoons packed brown sugar
12 round sandwich rolls or hamburger buns

Heat the oil in a 10 inch skillet over medium high heat. Add pork and cook until brown on all sides. Stir ketchup, vinegar and brown sugar together in a 5 quart slow cooker. Add pork roast and turn to coat. Cover and cook on Low for 8-9 hours or on high for 4-5 hours until pork is fork tender.

Remove from cooker and place on cutting board. Let stand 10 minutes. Using two forks, shred pork and return to cooker. Divide the pork and sauce mixture among the rolls.

Hawaiian Pork Roast

1 8 lb. Pork butt roast
1/4 c. rock salt (I used slightly less)
liquid smoke (a bottle should do 4-5 roasts)

Pour 1/4 bottle liquid smoke all over the roast. Spread the rock salt over the surface. Triple wrap in heavy-duty aluminum foil. Place in baking dish. Put in oven at 10 p.m. Cook at 225 until morning then turn up to 300. At noonish take out and cool slightly then shred. Discard the fatty and boney parts. There will also be quite a bit of fat. Heather says that’s one of the reasons it tastes so good. I got rid of most of the extra liquid fat.

Serve over rice.

We made pork tacos with this and barbeque pork sandwiches. They were great!