Pork Carnitas

3 - 5 pound pork shoulder or butt roast
3 TBS apple cider vinegar

Seasoning mix:
1 TBS cumin
1/2 tsp. cloves
2 bay leaves, ground*
1/2 tsp oregano
1/2 tsp thyme
1 TBS garlic powder
2 tsp salt
1 tsp black pepper
2 TBS chili powder

Combine the seasoning mix and rub all over the pork roast. Spray inside of crockpot with oil spray and place the seasoned pork roast fat side up in the crock, drizzle the apple cider vinegar over top of roast. Cook on low 6-8 hours until meat is done and shreds easily when tested.
Remove meat from crockpot, (reserve the juices!) and shred. Place the shredded pork back into the juices and stir to coat. Serve in a warm flour tortilla with your favorite toppings.

 

*Note: I grind my whole spices in my magic bullet, this is easy to use for the bay leaves, then just add the rest of the spices, give them a whirl and they are ready to go!

Slow cooked pulled beef with dry rub bbq

4 - 5 pound chuck roast
3 TBS brown sugar
2 TBS paprika
1 tsp. garlic powder
1 1/2 TBS salt
1 TBS black pepper
Combine dry ingredients and sprinkle liberally over all sides of the chuck roast, patting down to stick.
Place seasoned roast into crockpot and cook on low for 8 hours.
When cooked, remove from juices (reserving juices) and place roast on a cutting board or other plate and using two forks, pull the meat apart (shred). Place shredded beef back into the crockpot in the reserved juices. Serve on buns.

Layered Enchilada Casserole with homemade enchilada sauce

 

Enchilada sauce
Prep time: 5 minutes
Cook time: 10 minutes
Makes about 2 cups of sauce
Ingredients:
1/4 cup vegetable oil
2 T flour
1/4 cup chili powder
1 - 8oz can tomato sauce
1 1/2 cups water
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
Directions:
Heat oil in a saucepan over medium high heat. Mix together the flour and chili powder, stir into the oil. Turn the heat down to medium and continue to stir constantly and cooking for 3 minutes. Gradually pour the tomato sauce, water, cumin, salt, garlic and onion powders stirring until completely smooth. Cook for 10 minutes, stirring occasionally.

Layered Enchilada Casserole
Prep time: 35 minutes (includes making enchilada sauce)
Cook time: 1 hour
Serves: 6-8
Ingredients:
1 pound ground beef, cooked and drained
Taco seasoning (1 packet or 2 tablespoons of homemade)
Shredded potatoes, (I use Crystal Farms Hash browns)
4 burrito size flour tortillas, cut into small strips
2 cups shredded cheddar or Monterey Jack cheeses
Enchilada sauce (recipe above, or 2 cans store bought)
Directions:
Preheat oven to 350'F.
Brown ground beef in a skillet and when done add the taco seasoning, (I use homemade). Set aside. Cut the tortillas into small strips and scatter one cup (about a handful) onto the bottom of a greased baking dish, spoon half of the cooked beef on top, then half of the hash browns. Pour half of the sauce over the top of the potatoes and spread to cover. Top with half of the shredded cheese. Repeat once more, cover with foil and bake for 45 minutes, remove foil and cook for another 15 minutes.
I made a vegetarian version for my daughter too!

 
 

 

Bacon Wrapped Smokies with sauce

1 Package Little Smokies
1 pound bacon, cut into thirds

Sauce:
1/2 cup brown sugar
1 cup ketchup
1/2 tsp. celery salt
1/4 cup orange juice, or cherry coke or dr. pepper

Preheat oven to 375°F.
Try to use lean bacon, with not a lot of fat on it. You can cut the "tail" of fat that almost always seems to be on one end of the slab. Cut the bacon slices into thirds. Take one slice for each little smokie and wrap it around securing the end with a wooden pick. Place them on a baking sheet and bake for about 40 minutes or until bacon is cooked.
Remove from the oven and set aside. For the sauce, combine the brown sugar, ketchup and celery salt. Brush the wrapped smokies with this sauce and put back into the oven for 10 minutes, reserve the remaining sauce. Remove smokies from oven. Into the remaining sauce add the orange juice or soda and stir to combine. Place the smokies in a serving dish or crock pot and pour the sauce over. You can place them back into the oven for 10 to 15 minutes until warmed through or in the crock pot on warm until ready to serve.