BBQ Pork and Pepper Wraps

2 tbsp italian dressing
1 lb pork tenderloin, cut into strips
1 green pepper, cut into strips
2 red pepper, cut into strips
1/2 cup barbecue sauce
1/2 cup cheddar cheese
tortillas

Heat dressing in large skillet on medium-high heat.  Add meat and peppers; cook and stir 3 to 4 min or until meat is no longer pink.
Stir in barbecue sauce.  Reduce heat to medium-low; simmer 6 to 8 min or until meat is cooked through and sauce is thickened, stirring occasionally.  Remove from heat; stir in cheese.

Jerk Pork With Caribbean Salsa

2-3 lb boneless pork roast
6 cloves garlic, crushed
2-3 T. Jerk seasoning
1/2 tsp. coarse salt
1 Lime, squeezed
1/2 c. fresh orange juice

Caribbean Salsa:
1 avocado, diced
2 large ripe mangos, diced
1 1/2 T. red onion, minced
1-2 T. cilantro, chopped
2-3 T. lime juice
Salt & pepper to taste

Cooked rice

Using a sharp knife cut slits into the portk and stuff holes with half of the crushed garlic. (I placed small whole piece of garlic into the slits).  Combine the remaining garlic, jerk seasoning, and salt together.  Rub all over pork.  Place in container, pour lime and orange juice over the pork; cover and refrigerate overnight, turning occasionally.

The next morning, put pork with marinate in crock pot and cook on LOW for 8-9 hours.

Shred pork to eat.

Salsa: Combine all ingredients in a bowl, season with salt and pepper.  Refrigerate until ready to serve.


(Zach and I both loved this recipe!  However, we both want to find some kind of dipping sauce for it.  If you find something PLEASE let me know!)

Barbecued Pork Chops

3/4 cups barbecue sauce
2 tablespoons dry mustard
3 tablespoons brown sugar
3 tablespoons chili sauce
6 pork chops

Mix the barbecue sauce, dry mustard, brown sugar and chili sauce in a bowl.  Place the pork chops in a baking dish.  Spoon the sauce over the pork chops.  Bake, covered, at 400 degrees for 50 minutes.  Bake, uncovered, for 5 minutes longer.

Serves 6.

Quick Stir Fry

1/2 lb pork tenderlion or chicken breast, sliced
1/2 c. red onion, sliced
3/4 c. sliced carrots
1/2 c. red peppers, sliced
1 c. water
1/4+ c. Good Seasons Asian Sesame with Ginger dressing
1 pkg. Chicken ramen noodles, uncooked
3/4 c. sugar snap peas, trimmed
(We cheat and just buy a frozen vegetable medley that has similar vegetables!)

Heat large nonstick skillet strayed with cooking oil on med-high.  Add meat and onions, cook 3 mins or until meat is not longer pink. (Or cook meat if using frozen veggies).  Add snap peas, carrots, and peppers. (Or add frozen veggies.)  Stir in water and dressing; bring to boil.
Break up noodles; add to veggies.  Add contents of ramen flavor packet; stir to combine.  Cover; cook 2 mins or until noodles and veggies are softened.

Pork Tacos with Chili Verde

Another one of Zach's favorites!

2-3 Tbsp extra-virgin olive oil
2 lb pork sirloin roast, rinse, trimmed of fat, & cut into 1/2" cubes
2 1/2 salt, divided
1/2 tsp black pepper, divided
1 lg onion
5-6 cloves garlic, minced or pressed
1 1/2 lb tomatillos, husked and quaretered
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed, if desired
1/2 bunch cilantro, coursely chopped
4 cups chicken broth
1 1/2 tsp cumin
2-3 tbsp sugar

1. In a large saucepan or stockpot, heat olive oil over medium heat.  Add the pork cubes and season with 1 tsp salt and 1/4 tsp pepper. Add onion and garlic.  Cook, stirring frequently, until everything is tender and fragrant.

2. While onions are sauteing, combine tomatillos, green peppers, jalapenos, and cilantro in your blender.  Process until smooth; you may have to do it in baches and/or add some chicken broth to make the sauce easy to blend.

3. Pour the tomatillos mixture over the pork and add chicken broth, salt, pepper, cumin and sugar.  Simmer for 30 minutes to 1 hour, depending on the consistency you want.  You can also turn the heat to high and boil the chile verde uncovered until the desired consistency is reached.  Just be sure to stir frequently to avoid scorching.

4.  Serve in flour tortillas with guacamole and pico de gallo.

**Slow cooker instructions:  combine sauteed pork, onions garlic, tomatillo mixture and chicken broth in slow cooker and cook on low all day until desired consistency!!