Crock Pot/Instant Pot Posole

 1-2 tablespoons oil

2-3 pounds pork roast, cut into one inch cubes

1 yellow onion

4 cloves garlic, minced

1 can (19 ounce) red or green enchilada sauce (one of each or two of the same, any way you make it, it will be tasty)

1 jar (16 ounces) salsa Verde, regular or thick 'n chunky

1 cup chicken broth

1 can (4 ounces) green chilies

2 cans (15.5 ounces each) white hominy, drained

2 teaspoons dried oregano

1/2 teaspoon salt

1/2 teaspoon cayenne pepper (more or less to taste)

1/2 cup chopped fresh cilantro

Topping options:

shredded cabbage, cilantro, avocado or guacamole, sour cream, shredded cheese, lime wedges or juice, tortilla chips, etc.

Heat the oil (in a pan or instant pot on sauté) over medium heat. Season the pork pieces lightly with salt and pepper (sometimes I add paprika, onion powder, and cumin as well). 

Add seasoned meat to hot oil and brown all sides of the meat, don't totally cook it. Once browned, remove from the instant pot or pan. 

Add onions and cook on medium-low heat until the onions start to soften, about 2-3 minutes. Add garlic and cook for another minute or so. 

Add meat back to the instant pot with the onions and garlic. Add all other ingredients (EXCEPT for the cilantro) and mix well. 

Cover and cook on high (slow cook) for 6-7 hours until pork is tender and falls apart OR pressure cook on manual for 30-40 minutes and release pressure naturally. Sometimes I will do 30 minutes manual pressure then cook on slow cook for a few hours. 

Once it's all cooked, stir in cilantro (my kids don't love it so I serve it on the side) and serve warm with all of the toppings that you like. 

Betty Crocker Glazed Ribs

 4 lbs spareribs

1 can (15 oz)  tomato sauce

1 envelope .7 oz onion soup mix

1/4 cup vinegar

1/4 cup molasses

2 Tbls salad oil

1 tsp dry mustard

1 cup water

Place spareribs meaty side up in open shallow roasting pan.  Heat remaining ingredients to boiling, stirring constantly.  Boil and stir 3 minutes.  Pour sauce over meat.  Roast in 350 degree oven 1 1/2 hours or until done, basting 4 or 5 times.  Serve over rice.

(This is the recipe I've used ever since I got married 49 years ago.  I got a Better Crocker recipe for a wedding gift :)  I usually cooked it at 325 for 2 hours)

Dry Rib Rub

 1 cup brown sugar

1/2 TBL pepper

1 TBL paprika

1/4 tsp salt

1/2 tsp chili powder

1 TBL garlic powder

Mix all together and rub generously on pork ribs.  Marinate for 2 hours then cook in the instant pot.  It has a great sweet heat taste to it.

BBQ Pulled Pork with Ranch Slaw

For the Pork:
3 Tablespoons oil
2 Tablespoons smoked paprika
2 Tablespoons brown sugar
1 Tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
4 pounds boneless pork shoulder or butt, cut into large chunks
1 bell pepper, diced
1 small onion, diced
1-2 cups bbq sauce of choice

For the Dressing:
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
2 teaspoons minced fresh chives
1/2 teaspoon dry mustard powder
11/2 teaspoons thyme leaves
1/4 teaspoon dried dill weed
sale and pepper to taste
optional: pinch of chipotle powder

For the Slaw:
1 medium head green cabbage
salt
1 red bell pepper, chopped
3 carrots, peeled and shredded
1/2 small red onion, finely chopped

Pork:
1. In a large bowl combine all seasoning and oil to make a paste. Smear on all sides of the pork. Pour chicken stock into the inner pot of the Instant Pot adding bell pepper and onion. Nestle pork pieces into liquid trying not to let the seasonings run off.
2. Close and lock lid with pressure handle in sealing position. Cook on high pressure for 60 minutes. When finished release pressure naturally for 14 minutes, then release additional steam.
3. Transfer pork, onions, and pepper onto a baking sheet with sides to hold juices. shred meat and discard any large pieces of fat.
4. Pour bbq sauce on to meat with a little of the reserved cooking liquid, coat all meat keeping it juicy. Either serve immediately or transfer back into emptied instant pot to keep warm.

Dressing:
1. In a medium bowl combine buttermilk, mayonnaise, and lemon juice. Whisk in garlic, chives, mustard, thyme, and dill. Cover and refrigerate for 2 ish hours. Adjust taste with salt and pepper if needed.

Slaw:
1. if desired, place cabbage in a colander and cover with salt. Let sit for 30-45 minutes over a sink so as to dry out the cabbage leaving it crispier. Rinse cabbage well under cool running water making sure salt has been removed. Tap to dry well.
2. In a large mixing bowl combing cabbage, bell pepper, carrots, and onion. Add 1/2 to 3/4 cup of dressing and toss to evenly coat veggies. Taste and adjust flavors if necessary. Cover and refrigerate at least 30 minutes. Drain any excess liquid before serving.

To Serve:
1. Lightly toast bun, if desired. Pile on some pulled pork and top with slaw. Serve and enjoy.


Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw

Crock Pot Ribs

1 large pkg of ribs (we prefer pork)
1 cup water
1/4 cup soy sauce
1/4 apple cider vinegar
1/4 cup Worcestershire sauce
1.5-2 TBSP liquid smoke (either flavor)
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/8 tsp dried thyme (sometimes I leave this out because it's a pretty strong flavor to me)
1 bottle of your favorite bbq sauce

Slice ribs so they are able to fit into the crockpot, sometimes I will chop them into thirds, and layer them to fit.
Mix all other ingredients and pour over the top of layered ribs in crock pot.
Cook on high for 4-5 hours or on low for 8 hours.  I will stir them and mix them around maybe once or twice during cooking time. You want them to be tender and cooked through but not to the point of falling off the bone.
Transfer to a greased baking sheet (I usually use foil to line it to make and easier clean up), and slather ribs with a thick layer of your favorite bbq sauce.
Broil till bubbly. Take out and gently flip them over and slather more bbq sauce and broil again.
Once browned to your liking, remove from the oven and enjoy what tastes like you have been grilling all day.

Cafe Rio Pork

10 lb Pork Loin

56 oz Salsa

40 oz Coke (can use Coke zero caffeine free)

5 c Brown Sugar (2 lb)

Cook tenderloin in a small amount of water overnight, remove from pan, allow to cook then shred. Mix remaining ingredients and add shredded pork. Cook for several hours.

Island Pork Tenderloin or Chicken Breast

Serves 6-8

2 tsp salt
½ tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins or Chicken Breasts (2 ¼- 2 ½ lb total)
2 TBS olive oil
1 cup packed dark brown sugar
2 TBS finely chopped garlic
1 TBS Tabasco (It's spicy so if you don't like too much kick, go easy on the Tabasco!)

Preheat oven to 350.  Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat meat with spice rub.  Heat oil in oven proof 12 inch heavy skillet over moderately high heat until just beginning to smoke, then brown meat, turning, about 4 minutes total.  Leave meat in skillet.  Stir together brown sugar, garlic and Tabasco and pat on the top of the meat.  Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140 degrees or 165 in each chicken breast. Takes about 25 minutes.  Let meat stand at room temperature 10 minutes.  (temperature will rise to about 155 degrees while standing.) Slice in 1-2" pieces and serve with sauce. To make sauce, pour the drippings in the pan through a strainer and then serve.

Goes well with Coconut Rice.
From:
http://theartofcomfortfood.blogspot.com/

Amy's Baby Back Ribs

Rack of pork baby back ribs
Wrap in foil and add 1/4 c water
Bake at 300 degrees for 4 hours
Open foil and cover in sauce
Bake an additional 30 min

Carolina Honeys BBQ Sauce
(Enough for two racks of ribs and extra sauce for dipping)

1 C Ketchup
1 C White Vinegar
1/2 C Molasses
1/2 C Honey
1 tsp Hickory Liquid Smoke
1/2 tsp Salt
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Tabasco Sauce

Combine all ingredients and simmer 30 min or until mixture thickens.

Annalise's Crock-Pot Country-Style Rib Sandwiches

2 to 2 ½ lb boneless pork country-style ribs

1 medium onion, sliced

½ c ketchup

¼ c plum sauce

¼ c chili sauce

¼ c water

2 TB brown sugar

½ tsp ground cinnamon or five-spice powder

8 French rolls, split & toasted

Directions:Place ribs in a 3 ½- to 4-qt crock pot. Add onion. Combine ketchup, plum sauce, chili sauce, water, brown sugar, and cinnamon. Pour over ribs.

Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker, reserving juices. Using two forks, shred meat. Skim fat from juices; pour juices into a medium saucepan. Simmer for 5 to 10 minutes or until slightly thickened. Place meat on roll bottoms; add roll tops. Serve juices in individual bowls for dipping.

*I usually make a little extra sauce, since that's what really makes it so great.

*Also works served over noodles rather than as sandwiches.

Pork Chop Dinner

 

6 pork chops

Durkee Season Salt

½ cup milk

¼ tsp pepper

1 pkg hash browns

1 cup shredded cheese

1 can Durkee french fried onions

vegetable oil

1 can cream of chicken soup

½ cup sour cream

Brown pork chops.  Sprinkle with salt and pepper and set aside.  Combine soup, milk, sour cream and pepper and ½ tsp seasoned salt.  Stir in potatoes, ½ cup of cheese and ½ can of french fried onions.  Put in 9x13 inch pan.  Arrange pork chops over potatoes.  Bake, covered at 350 for 40 minutes.  Top with remaining cheese and onions.  Bake uncovered 5 minutes longer.

Any modifications through the years?

Cafe Rio Sweet Pork

Place the following ingredients in a crock pot and cook all day:

3 lbs pork roast
1 tsp oregano
1 tsp. salt
1 tsp. garlic powder
1 Cup worcestershire sauce
1 tsp. ginger
1 tsp. chili powder
2 Tbsp. dehydrated onion (or 1/2 fresh onion chopped)

One hour before serving, shred the pork and drain off juices (I don't throw out the juice-- I end up adding most of it back to the meat)

Add:

2 cups enchilada sauce
1 1/4 cup brown sugar

Serve as the meat portion to a burrito or make a big mexican salad and have it serve as the meat portion.

I usually double the recipe but only do about 12 oz. worcestershire sauce, a 28 oz can of green enchiliada sauce (which is a little over 3 cups), and 2 cups non packed brown sugar and there seems to be plenty of juice, sweetness, and flavor. Last time I made a double batch I was able to get enough for 6 meals and just froze them in the vacuum sealed bags for a quick dinner later.