Pork Verde

Another little treasure for the Crockpot.  I will get this ready the night before and stick it in the fridge.  My hubby will put it on the next morning, and dinner is done when I get home.  It's  a beautiful thing.  My Dad loves this one, too- just like mom use to make!

3 lb. pork sirloin roast, cut into cubes
1 medium onion, diced
1 cup minced cilantro
2 ears of corn, remove kernels
4 garlic cloves, minced
3 T. vegetable oil
1 large can of green enchilada sauce (or 2 small ones)
2 jalapeno peppers, seeded and chopped **
flour tortillas (for serving)

In a large skillet, saute the pork and onions in small batches in the oil until browned. Transfer to the Crockpot. Next, in the same pan, saute the corn kernels, and garlic for a little bit. (It's ok if there are a few onions left in the pan- It's all good!) Add the cilantro and wilt. Add corn/cilantro/garlic mixture to meat in the Crockpot. Add the enchilada sauce and jalapenos. Stir.

Cover and cook on low for 6-8 hours until the meat is tender. Serve wrapped in tortilla.  YUMMY!!

**Callie's notes:  I am a total lightweight, and LEAVE OUT the jalapenos.  There is enough heat for me in the enchilada sauce, but if you like heat- by all means add the jalapenos! Ole!

BBQ Pulled Pork/Chicken in the Crock Pot

I can't trace the lineage of this recipe, but it is on the new side of our repertoire. Maybe the last 10 years or so?  It is great for making ahead and feeding a crowd.  We have had it for a lot of large family gatherings.  I have even used this same method/recipe with chicken breasts, and shredded that when we had a crew of people here helping us move into our new house.  I also try to buy the pork/chicken when it is on sale, and cheap.

BBQ Pulled Pork (or chicken)

3 lb pork tenderloin or roast (or boneless breasts, if you are going that route)
1-1/2 cups of your favorite BBQ sauce
1/4 cup of honey
3 Tablespoons balsamic vinegar
1 teaspoon seasoned salt
pepper to season
1/4 cup flour

Place meat in crock pot.  Mix 3/4 cup of BBQ sauce, honey, vinegar, salt, and pepper. Pour over meat.

Cook on low 8-10 hours.

Using a fork (or two), shred meat into bite size pieces.

Mix flour with remaining 3/4 cup of BBQ sauce, and gradually stir into juices. Increase setting to high, cover and cook 15 minutes longer.


*Notes:  Like I said before, you can use pork or chicken.  If I am having a party, I will often double the recipe, and sometimes make it the day before, refrigerate, and re-heat in the crock-pot.  Makes party day a little easier.  Enjoy!