Honey Lime Enchiladas

Before

After Another great one from here.

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Honey Lime Enchiladas

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1/4 lbs. pork or chicken, cooked and shredded

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Sauce:

1/3 c. honey

1/4 c. lime juice

1 Tbs. chili powder

1/2 tsp garlic powder

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2 (10 oz) can green enchilada sauce

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equal parts mixed together of:

shredded mozzarella cheese

shredded cheddar cheese

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flour tortillas

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Mix together sauce ingredients then add to shredded meat. Let the sauce soak into the meat for about 30 minutes.

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Lightly spray 2 pans with non-stick baking spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

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Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

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I served it tonight with spanish rice and black bean salsa.

Kalua Pork and Cabbage

(not my picture, from google images)

This was our favorite thing to order when we were in Kauai. When we got home and I was missing the Hawaiian sun, I found this recipe to comfort me. :) It's soooo good, and soooo easy. And my husband loves it when I make this for him. Serve with a big scoop of sticky rice. Yum!

Ingredients:

3-4 lb. pork butt or shoulder

1/4 c. of liquid smoke

1/4 c. sea salt

1 small head of green cabbage

Directions:

Rub the sea salt and liquid smoke all over the pork butt in your crock pot. Fill with enough water to cover the pork and let cook in crock pot until you can easily shred the pork. Reserve about 1-2 cups of the liquid in the crock pot.

Julienne the cabbage into 1/8 inch strips. Saute the cabbage and pork for about 5 minutes (don't brown the cabbage.) Add the reserved liquid and cover to cook on low until the cabbage is wilted but still green. Serves 8-10.

Alternate cooking method: Sometimes instead of cooking it in the crock pot I roast it in the oven (double wrapped in tin foil) at 250 for 5-6 hours.

Pulled Pork with cider-baked beans

Pulled Pork With Cider-Baked Beans

Ingredients

8 ounces dry navy or great northern beans, picked over

7-1/2 cups cold water

1 cup chopped onion

2 bacon slices, chopped

3 pounds boneless pork shoulder, fat trimmed

1 cup apple cider

1/3 cup unsulphured molasses

1/4 cup firmly packed dark brown sugar

1 teaspoon dry mustard

1 bay leaf

1/2 cup drained canned chopped tomatoes

1/4 teaspoon salt

Directions

1. Combine beans and 6 cups water in a large pot. Bring to a boil, cover and remove from heat. Let stand 1 hour (or soak beans in cold water overnight). Drain and rinse.

2. Combine onion and bacon in a large nonstick skillet over moderate heat; cook until onion is tender and bacon is crisp, 6 to 8 minutes. Drain fat.

3. Combine onion-bacon mixture and beans in a 4- to 5-quart slow cooker. Place pork over bean mixture. Stir together cider, 1-1/2 cups water, the molasses, sugar, mustard and bay leaf in a medium bowl until combined well; pour over pork.

4. Cover and cook 12 to 13 hours on low or 6 to 7 hours on high. Add tomatoes 30 minutes before end of cooking time.

5. Transfer pork to a cutting board and, using 2 forks, shred. Strain juice from beans into a large bowl (discard bay leaf). Skim fat from juices; pour 1 cup juices over pork and toss to coat. Pour just enough juice back into beans until soupy, 2 to 3 cups (discard remaining juices), then stir in salt.

Pulled Pork

Pulled Pork

2 t. fennel seed
2 t. salt
2 t. pepper
3-6 cloves garlic
4-5 lbs. pork roast (can be an inexpensive cut)

Chop ingredients into paste. Coat top of roast. Cook in slow cooker for 3-5 hours, the longer the better. Use fork to pull apart meat.

Pork Country Style Ribs

1 24 oz. bottle of ketchup
1 c. water
1/2 c. Brown sugar
1 tsp. soy sauce
1 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce

This makes BBQ sauce for 5 lbs. of ribs.

Mix together and cover ribs. Cook in crockpot for approx. 8 hours on low or until meat is tender. Or bake at 325 for 4-6 hours. (recipe from Heather Richey)