Cafe Rio SWEET PORK

SWEET PORK BARBACOA

Inspired by Favorite Family Recipes

Author: Jillee

INGREDIENTS

• 2 pounds pork (I like to use the pork butt – my butcher concurs)
• 2 cans Coke (NOT diet)
• ½ c. brown sugar
• ½ tsp garlic salt
• ¼ c. water
• 1 can diced green chiles
• ¾ of a 14 oz can enchilada sauce
• 1 c. brown sugar

INSTRUCTIONS

1. Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and ½ c. brown sugar. Marinade for a few hours or overnight.
2. Drain marinade and put pork, ½ can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork.
3. Mix together (in a bowl or in the blender) other ½ can of Coke, can of chiles, enchilada sauce and brown sugar.
4. Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.

Crockpot pork chops

6 pork chops (cut 1/2 - 3/4-inch thick)

1 onion (sliced or chopped)

1 tablespoon fresh minced garlic

1⁄2 teaspoon crushed red pepper flakes (optional or to taste)

1⁄4 cup brown sugar

1 teaspoon ginger

1⁄2 cup soy sauce

1⁄4 cup ketchup

1 -2 tablespoon fresh minced garlic

1⁄2 teaspoon black pepper (or to taste)

Directions

Place the pork chops in the crock pot.

Sprinkle with onions and garlic over and around the chops.

In a bowl mix together all remaining ingredients except the salt; pour over the chops.

Cook on low setting for about 7 hours or until the pork chops are cooked through and tender (cooking time will vary slightly depending on the size of your pork chops).

Season with salt to taste if desired.

Serve over rice.

Slow Cooker Creamy Beef Stroganoff

Slow Cooker Creamy Beef Stroganoff

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

Serves: 4

Ingredients

1½ - 2 pounds stew meat

2 teaspoons Italian seasoning

salt and pepper, to taste (I used about 1 teaspoon salt and ½ teaspoon black pepper)

2 cups beef broth (I used low sodium)

1 cup sliced mushrooms (preferably fresh, not canned)

3 tablespoons Worcestershire sauce

3 teaspoons minced garlic

1 tablespoon dijon mustard

1 cup sour cream

6 ounces cream cheese, cut into 1-inch cubes, softened

4 tablespoons corn starch (or flour) + ½ cup beef broth

12 ounces short pasta noodles, cooked according to package instructions (egg noodles are traditionally served with stroganoff but penne, macaroni, or spiral all work well)

PARMESAN HONEY PORK ROAST

SLOW COOKER PARMESAN HONEY PORK ROAST

INGREDIENTS

1 3-4 lb. boneless pork loin roast OR Pork chops

⅔ C grated parmesan cheese

½ C honey

3 Tbsp soy sauce

1 Tbsp dried basil

1 Tbsp dried oregano

2 Tbsp chopped garlic

2 Tbsp olive oil

½ tsp salt

2 Tbs cornstarch

¼ C chicken broth

1 tsp sugar, optional

INSTRUCTIONS

Place roast in slow cooker.

In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.

Pour mixture over the top of roast.

Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees.

Remove meat and place on platter.

Strain juices in slow cooker and put into a small sauce pan.

Mix cornstarch and chicken broth together.

Add into strained juices and stir until thickened over medium heat.

Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional

Slice roast and serve with glaze.