Tag Archives: Pork

Ham and Cheese Hot Pockets (dessertnowdinnerlater)

1  2 pack box Puff Pastry Sheets
1  7 oz or larger pkg thinly sliced black forest ham
8 slices mild cheddar cheese
about 1 t per pocket Dijon/Yellow/Honey Mustard, or to taste
1 large egg, whisked

Cut each pastry sheet into fourths and roll each square slightly thinner so there is room for the meat and cheese. Add 3 slices of ham, 1 slice of cheese (folded in half) and a mustard (smeared) to half of each square. Then brush a whisked egg on the edges of the half of the square with meat and cheese, so you can fold over the top and seal the edges. Fold over the top half of the dough and pinch the edges or crimp them with a fork to seal the dough together. Place pockets on a parchment or silicone lined baking sheet. Cut a few slits on top of each pocket with a knife for ventilation, and then brush the tops with the whisked egg. Bake at 400 F for 15 – 25 min. Make sure you peek underneath the pockets to check that the puff pastry is brown and not doughy. The dough should rise and get flakey. The time will depend on how juicy the ham is and if it leaks out of the pocket while baking. Serve hot. Makes 8.

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Simple Pork Fried Rice (cookscountry)

8 oz boneless country-style pork ribs, cut into 1/2″ pieces
4 t soy sauce, divided
1 T packed brown sugar
1 t cornstarch
1/4 t baking soda
2 T oyster sauce
1 T dry sherry
1 T ketchup
1 t salt
1/4 t pepper
2 c long-grain white rice
3 T vegetable oil, divided
2 large eggs, lightly beaten
6 scallions, white and green parts separated and sliced thin
2 garlic cloves, minced
1/4 c frozen peas, thawed

The stir-fry ingredients can be prepped while your rice cooks, but be sure to have all the ingredients ready and close by so you’re equipped for fast cooking. We preferred the slightly higher fat content and heartiness of country-style pork ribs, but pork blade chops can be substituted with similar results (be sure to account for the weight of the bone when purchasing, though). Combine pork, 2 t soy sauce, sugar, cornstarch and baking soda in bowl. Let pork mix sit for at least 15 min or cover and refrigerate for up to 1 hour. In separate bowl, combine oyster sauce, sherry, ketchup, salt, pepper and remaining 2 t soy sauce; set aside. Meanwhile, bring 3 qts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through and tender, about 12 min. Drain rice in fine-mesh strainer or colander. Heat 1 T oil in 12″ non stick skillet over high heat until just smoking. Add pork in single layer and cook without stirring until browned, about 2 min. Stir pork and continue to cook, stirring frequently, until dark brown on all sides, about 3 min longer. Transfer to clean bowl. Heat 1 T oil in now-empty skillet over high heat until shimmering. Add eggs and stir with rubber spatula until set but still wet, about 15 seconds. Push eggs to 1 side of skillet. Add remaining 1 T oil, scallion whites and garlic to empty side and cook until fragrant, about 15 seconds. Add rice and stir to break up clumps and any large egg curds. Cook until rice begins to sizzle and pop loudly, about 3 min. Stir in peas, oyster sauce mix, pork, and scallion greens and cook stirring constantly, until thoroughly combined, about 2 min. Serve.

Chicken Cordon Bleu Quesadillas (littledairyontheprairie)

Quesadillas

1 8 – 10″ flour tortillas
1/4 c grilled chicken breast, sliced
2 – 3 slices deli ham
4 slices Swiss or Provolone cheese
2 T toasted breadcrumbs
2 T melted butter

Melt butter in a large skillet over medium heat. Add one tortilla shell to skillet. Add one layer of sliced cheese. Add a layer of ham. Sprinkle with breadcrumbs. Add another layer of cheese. Add a layer of sliced chicken. Drizzle with a couple spoonfuls of sauce. Sprinkle with more breadcrumbs. Add a layer of cheese. Top with another tortilla shell. Cook until the bottom tortilla is golden brown. Flip and continue cook until the other side is brown. Cut into slices and serve with remaining sauce. Note: Be sure to cook your quesadilla over medium heat. If your heat is too hot the quesadilla will be golden brown before the cheese is melted and the fillings are warmed through. Store bought breaded chicken may be used instead of adding breadcrumbs. Grated cheese may be used instead of sliced cheese. Exact amount of ingredients may vary depending on how much you add to your quesadilla! This recipe is enough sauce for several quesadillas.

Parmesan Dijon Sauce

2 T butter
1 T flour
1 c milk
1 chicken bouillon cube
1 T Dijon mustard
dash hot sauce (opt)
1/2 c freshly grated Parmesan cheese
salt and pepper to taste

Melt butter in a medium sized saucepan. Whisk in flour and add chicken bouillon and cook for 1 – 2 min. Slowly add milk while whisking. Add mustard and hot sauce. Continue cooking and whisking for about 5 min or until it’s thickened. Remove from heat and add parmesan cheese and stir. Keep warm over low heat.

Cajun Lasagna (tornadoughalli)

Lasagna

1 16 oz pkg lasagna noodles, cooked according to package directions (or oven ready)
1 lb smoked sausage sliced and quartered
1 lb boneless skinless chicken breasts diced
1 green pepper diced
1 red pepper diced
1 medium onion diced
1 T cajun seasoning divided
3 cloves garlic minced
2 c shredded mozzarella cheese
1 c Monterey Jack cheese
1/2 c parmesan cheese

In a large skillet over medium-high heat, combine sausage, chicken and cajun seasoning. Cook until chicken is no longer pink and juices run clear. Remove meat from skillet and set aside. In same pan saute onion, peppers and garlic until tender. Remove from heat, and stir in cooked meat, set aside. Pour all but 2 c of sauce into your pan with your meat and peppers. Spray 9 x 13″ baking pan with non-stick cooking spray. Layer about 4 noodles on bottom and spoon 1/3 of your sauce/meat mix over the top and sprinkle with 1/3 of your mozzarella cheese. Repeat your layers making sure to add pasta as the top layer then pour remaining reserved sauce over the top and sprinkle with your Monterey Jack cheese and parmesan. Cover and bake at 325 F for 1 hour 25 min. Remove foil the last 10-15 minutes to brown top if desired. Once done slice and serve. Note to Me: Add prawns and any other seafood to this.

Sauce

2 sticks butter
2  8 oz pkgs cream cheese, cut into quarters
2 c heavy whipping cream
2/3 c parmesan cheese
2 t garlic powder
1/2 T cajun seasoning
salt and pepper

In large sauce pan make your sauce by adding your butter and heating until almost melted, add in your cream cheese and whisk until melted. Pour in your heavy cream, parmesan, garlic powder, cajun seasoning and salt and pepper and whisk until melted and combined.

Low Carb Sausage, Mushroom and Chicken Casserole (mariasmixingbowl)

3 – 4 c diced or shredded cooked chicken
1 lb pork sausage
2 stalk celery, chopped fine
1 T dried onion, chopped
1 lb mushrooms, sliced
8 oz cream cheese, softened
16 oz cauliflower, cooked well and drained
8 oz cheddar or montery jack cheese, shredded
salt to taste
1 ⁄2 t pepper
paprika for garnish (opt)

Brown sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mix until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9 x 13″ baking dish. If desired, dust the top with paprika. Bake, covered with foil at 350º F for about 30 min. Uncover and bake until hot and bubbly and top is lightly browned, about 10 – 15 min.

Garlic Parm Bacon Knots (delish)

12 slices bacon
1/2 t garlic powder
1/2 t Italian seasoning
1/2 t red pepper flakes
1/4 c Parmesan, grated

Take each slice of bacon and knot it in the middle loosely then knot again loosely. Put on a baking sheet lined with parchment paper. Sprinkle with garlic powder, Italian seasonings and red pepper flakes. Bake at 425 for 10 min. Remove from oven and sprinkle with grated cheese. Put back in oven for another 7 min. When nicely browned and done, serve with ranch dip. Serves 12.

Filipino Pata Tim (panlasangpinoy)

4 – 5 lbs pig’s leg 1/2 c
1/2 c sauce
1/2 T Sesame oil
3/4 c brown sugar
1/2 c Sherry cooking wine
4 pieces star anise
4 c water
5 – 8 pieces dry Shiitake mushroom, soaked in 1 c water (for 3 hours)
1 1/2 T cornstarch mixed in 1/2 water, slurry
1 1/2 t whole peppercorn
1/2 beef cube
bunch of bok choy, bottom end chopped
1 T salt
3 T cooking oil

Preheat oven to 350 F. Place the pig leg in a baking pan. Rub salt and cooking oil all over the pig leg. Let it sit for 10 min. Put the baking pan with the leg inside the oven. Bake for 15 – 20 min. Remove the leg from the oven. Let it cool down. Place the leg in a pressure cooker. Pour in 4 c water and add the whole peppercorn. Cover and pressure cook for 40 – 45 min. (If you are using a smaller sized leg, you can reduce the time to 35 min.) Once the pressure is released, remove the cover. Continue to cook by placing the pressure cooker on a stove top (or turning the mode to manual, in case you are using an electric pressure cooker). Add the brown sugar, soy sauce, Sherry and sesame oil. Let it boil. Cook for 15 min without cover. Add the beef cube, star anise and shitake mushrooms. Stir and cook in medium heat for 30 min. Pour in the cornstarch slurry. Stir. Continue to cook until the sauce reaches your preferred thickness. Add bok choy. Stir and cook for 5 – 7 min. You can add more salt and pepper if you want. Transfer to a serving plate. Serve. Serves 6.

Grilled Pork Belly (Liempo) (hubpages)

2 lbs pork belly
1/2 c soy sauce
1/4 c vinegar
3 T sugar
black pepper, ground
oregano
basil
5 cloves garlic, minced
1 T canola oil

In a large bowl mix meat, soy sauce, vinegar, sugar, basil, oregano, ground black pepper and garlic. Mix well and ensure that there are no sugar bits settling at the bottom of the bowl. Marinate pork belly in the mix for about 30 min to 1 hour (or longer if you’re not in a hurry). Preheat turbo grill/convection oven at 350 F. Place marinated pork belly slices in the turbo grill/ convection oven. Add oil to the leftover marinade and mix well. Use it to baste your pork belly slices. Set timer to 15 min first then baste the pork belly again. Do this every 10 min until the pork is evenly cooked to your liking. This is to ensure the the pork doesn’t turn out dry and locks up all the juices. When done cooking, remove pork belly from the oven/grill and place in paper towels to help soak the oil from the fats. Chop into bite-sized bits or slice.

Fry Bread Tacos (Navajo Tacos) (lovebakesgoodcakes)

Fry Bread

2 c flour
1 T baking powder
1 t salt
1 c milk
oil for frying

In a medium bowl stir together flour, baking powder and salt. Stir in milk with a wooden spoon and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface knead the dough until smooth, at least 5 min. Let the dough rest for 5 min. Heat oil in a large, deep heavy skillet to 375°F. Oil should be about 1 1/2″ deep. Divide dough into 4 – 6 pieces and use a rolling pin to shape dough into 1/4″ thick circles. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels. Top fry bread with your choice Taco Topping and Garnish.

Tacos Toppings

1 lb taco seasoned meat (beef, pork or chicken)
2 c your favorite beans (refried, pinto, kidney, black)
3 c shredded lettuce
1 c Cheddar cheese, shredded
1 large tomato, chopped

Garnish

salsa
sour cream
guacamole
taco sauce (if desired)

 

Oma’s German Pork Chops, Düsseldorfer Style (quickgermanrecipes)

4 pork chops
pinch salt
pinch pepper
about 2 T mustard
flour
oil or butter for frying
2 t mustard (use Düsseldorf Löwensenf, if possible) & enough to rub on chops
1 c cream (preferably 35% whipping cream, but 18% will do)
1 c white wine

Slash the edges of the chops so they won’t curl when frying. Season the chops on both sides with salt and pepper. Rub a thin layer of mustard over the chops. Put some flour onto a plate. Heat the oil (and/or butter) in a large frying pan. Dredge the chops in the flour and then fry them until done for about 10 – 12 min (depending on thickness). Remove chops when done and keep warm. Add 2 t mustard to the same pan and stir to loosen remaining browned bits in the pan. Add cream and wine. Bring to boil to reduce to a gravy. Season with salt and pepper and serve over chops. Serves 4.

Baked Pork Chops with Sauerkraut (quickgermanrecipes)

6 slices bacon, diced
2 T oil
4 pork chops, 1″ thick
1 large onion, sliced
1 – 2 apples, peeled and coarsely chopped (opt)
1  28 oz can sauerkraut, drained
1 T brown sugar (opt)
1/2 t dry mustard (opt)
1/2 – 1 t caraway seeds (opt)
1/4 t pepper
1/4 c water

Preheat the oven to 350° F. Put diced bacon into a cold saucepan. Bring heat up to high and cook bacon till is nicely browned and fat has been rendered out. Remove browned bacon to a large bowl. Brown pork chops in bacon fat in saucepan. Add oil if needed. Remove once browned. Add onions to saucepan and cook until nicely caramelized. Remove the onions to a separate bowl. Add chopped apples to the saucepan and briefly cook. Add drained sauerkraut to the bacon bits in the bowl. Add apples and remaining ingredients. Mix well. Put into a casserole dish. Place browned pork chops on top of the sauerkraut mix. Divide caramelized onions on top of the chops. Cover and bake for about 45 min. Remove cover and continue baking for 15 min. Serves 4.

Pork Hocks (quickgermanrecipes)

1 leek, well cleaned, diced
1 stalk celery, diced
1 carrot, diced
1 onion, diced
1 – 2 meaty pork hocks
1 t salt
1 t peppercorns
cumin (if desired)

Put vegetables, salt, peppercorns and pork hocks in pot. Add water to cover and bring to a boil. Reduce heat to simmer and cook until hocks are just tender, about 2 – 3 hours. Do not overcook. Drain, keeping vegetables and cooking liquid. Preheat oven to 425° F. To baking dish (if cast-iron pot is used, add 2 T oil), add drained pork hocks, drained cooked vegetables and a small amount of the cooking liquid. Bake 30 min, occasionally basting meat with cooking liquid. Serve meat with potatoes and sauerkraut. If desired, serve the cooking liquid (thicken with corn starch if desired). Add a bit of cumin to liquid if desired. Note: Keep the extra drained liquid from cooking the pork hocks. Use what’s needed for the roasting process. Let the rest cool and refrigerate. Skim off the congealed fat and use the broth for soups or stews.

Homemade Canadian Bacon (charbroil)

1 gal cool water
6 t pink salt (prague powder #1)
1 T juniper berries
1 T black peppercorns
2 bay leaves
1 t whole cloves
1 t allspice
1 c brown sugar
3/4 c pickling salt
5 lb pork lion, divided in half

Combine the cool water with brine cure ingredients. Stir to dissolve salts and sugar. Trim fat from pork loin. Divide loin in half and submerge in the brine cure. Weigh the loin down with a plate if needed to make sure it is submerged. Cover and let the loin cure for 10 days under refrigeration. Tie the loin with butcher’s twine for uniform size. Sprinkle the loin with cracked black pepper. Smoke the bacon covered for 1 hour. Smoke with indirect heat until the bacon reaches an internal temp of 150 F, about 2 hours. The bacon is ready to eat or use in recipes.

Huli Huli Pork Steak (latestrecipes)

2.2 lbs pork tenderloin or pork chops/steaks

Marinade

3/4 c ketchup
1/3 c soy sauce
3 T packed brown sugar
3 T mirin or lime juice
1 T grated ginger
4 cloves garlic, minced

Place pork in a heavy zip lock plastic bag set in a shallow dish; set aside. In a bowl, combine all marinade ingredients, mix well, set aside 3/4 c marinade in a small container with cover and chill until needed.  Pour the remaining marinade over pork; seal bag and refrigerate 4 – 24 hours, turning bag occasionally. Drain pork, reserving marinade. Place pork on grill rack over pan, cover and grill over medium-high heat for 20 min. Brush with marinade from the bag, cover and grill 15 – 20 min more until done. Remove pork from grill and cover with foil; let stand 10 min before slicing. Put the reserved 3/4 c marinade in a saucepan; bring to a boil. Transfer sauce into a small bowl and serve along with the grilled pork. Makes 6 – 8 servings

Natchitoches Meat Pies (cookscountry)

Filling

5 t vegetable oil, divided
3/4 lb 85% lean ground beef
3/4 lb ground pork
1 1/2 t salt, divided
1 t pepper , divided
1 onion, chopped fine
1 green bell pepper, minced
6 scallions, white parts minced, green parts sliced thin
3 garlic cloves, minced
1/4 t cayenne pepper
2 T flour
1 c chicken broth

Heat 2 t oil in 12″ skillet over medium-high heat until just smoking. Add beef, pork, 1 t salt and pepper and cook, breaking up pieces with spoon until no longer pink, 8 – 10 min. Transfer meat to bowl. Add remaining 1 T oil to now-empty skillet and heat over medium-high heat until shimmering. Add onion, bell pepper, scallion whites, 1/2 t salt, and 1/2 t pepper and cook until vegetables are just starting to brown, 3 – 5 min. Stir in garlic and cayenne and cook until fragrant, about 30 seconds. Return meat and any accumulated juices to skillet with vegetables. Sprinkle flour over meat and cook, stirring constantly until evenly coated, about 1 min. Add broth, bring to boil and cook until slightly thickened, about 3 min. Transfer filling to bowl and stir in scallion greens. Refrigerate until completely cool, about 1 hour. (Filling can be refrigerated for up to 24 hours.)

Dough

4 c flour
2 t salt
1 t baking powder
8 T vegetable shortening, cut into 1/2″ pieces
1 c chicken broth
2 large eggs, lightly beaten
1 qt vegetable oil for frying

Process flour, salt and baking powder in food processor until combined, about 3 seconds. Add shortening and pulse until mix resembles coarse cornmeal, 6 – 8 pulses. Add broth and eggs and pulse until dough just comes together, about 5 pulses. Transfer dough to lightly floured counter and knead until dough forms smooth ball, about 20 seconds. Divide dough into 16 equal pieces. (Dough can be covered and refrigerated for up to 24 hours.) Line rimmed baking sheet with parchment paper. Working with 1 piece of dough at a time, roll into 6″ circle on lightly floured counter. Place 1/4 c filling in center of dough round. Brush edges of dough with water and fold dough over filling. Press to seal, trim any ragged edges, and crimp edges with tines of fork. Transfer to prepared sheet. (Filled pies can be covered and refrigerated for up to 24 hours.) Adjust oven rack to middle position and heat oven to 200 F. Set wire rack in second rimmed baking sheet. Add oil to large Dutch oven until it measures about 3/4″ deep and heat over medium-high heat to 350 F. Place 4 pies in oil and fry until golden brown, 3 – 5 min per side using slotted spatula or spider to flip. Adjust burner if necessary, to maintain oil temp between 325 and 350 F. Transfer pies to prepared wire rack and place in oven to keep warm. Return oil to 350 F and repeat with remaining pies. Serve.

Korean BBQ Short Ribs (LA Galbi)

1 1/2 lbs flanken short ribs
7 T soy sauce
3 1/2 T  dark brown sugar
2 T rice wine
2 T grated apple (can sub applesauce)
2 T grated onion
1 1/2 T minced garlic
1/3 t minced ginger
4 grinds black pepper

Wash and dry meat. Mix the rest of the ingredients in a sealable container. Add meat and mix them with a spoon to thoroughly season. Close the lid. Marinade the meat for at least 3 – 4 hours in the fridge. Turn the meat over a couple of times during marination, so that the meat gets seasoned thoroughly. (You can also marinade overnight in the fridge to give extra tenderness and flavour. It does make a difference.) Take out the meat from the fridge 15 – 30 mins prior to cooking. Cook the meat (on a BBQ or a skillet or in the oven) and when both sides of the meat are cooked per your preference, serve and enjoy!

Sichuan Shredded Pork with Garlic Sauce (Yu Xiang Rou Si) (redhousespice)

Pork

3 T cooking oil for frying
1 pork tenderloin
2 t Shaoxing rice wine
2 t light soy sauce
3 t water
1 pinch salt
1 t corn starch

Slice pork fillet then cut into long thin strips. In a bowl, rub the pork (with your hand) with rice wine, soy sauce, salt and water until no more liquid can be seen. Add corn starch then mix well. Set aside. Heat up a wok (or a deep frying pan) over a high heat. Pour in oil, then stir in marinated pork. Transfer to a plate when all the strips become pale. Fry Sichuan pickled chilli, ginger and garlic in the remaining oil (add a bit more if necessary). Add wood ear, bamboo shoots and carrot. Stir fry for half a min or so then add the pork. Cook a further half a min. Pour in the sauce (stir well beforehand to avoid starch sitting at the bottom). When it becomes thick, turn off the heat then sprinkle spring onion over. Serve with noodles or rice.

Vegetables

2 T Sichuan pickled chilli (See note 1 for substitute ideas)
1 t ginger
2 t garlic
1/2 c pre-soaked wood ear
1/2 c bamboo shoots
1/2 c cup carrot
1 stalk spring onion

Mince Sichuan pickled chilli (or fresh chilli), ginger and garlic. Cut wood ear, bamboo shoots and carrot into thin strips. Finely chop spring onion.

Sauce

1 1/2 T Shaoxing rice wine
1 T light soy sauce
1/2 T dark soy sauce
2 T black rice vinegar
2 T sugar
1 1/2 T corn starch

Mix all the ingredients for the sauce and stir well.

Authentic Schweinebraten German Pork Roast Bavarian Style (food)

5 lb pork roast (deboned shoulder roast)
1⁄4 c Dijon mustard
1 t caraway seed, ground
1 t onion powder
1 t garlic powder
dash ground paprika
1 t celery powder
2 – 3 t salt to taste
1 t pepper
2 T olive oil
2 medium onions with skin, quartered
2 medium carrots, diced
1⁄4 c leek, diced
1 1⁄2 c vegetable broth

Mix all dry ingredients together and rub onto roast. Spread a liberal amount of mustard onto roast. Heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks. Push vegetables aside and brown roast from all sides in the very very hot roasting pan. Add onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy a good color). Add broth and transfer everything to the oven. Roast covered for 1 1/2 hours at 350° F. Uncover, stir onions and veggies. Turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.) Once roasting time has finished transfer meat to a plate to rest. Take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce! Strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat. Slice roast into 1/2″ slices and pour gravy liberally over everything. Best served with potato dumplings and sauerkraut.

Honey Garlic Baked Pork Bites (prettypracticalpantry)

4 lbs pork shoulder, fat cap removed, cut into 1 1/2 – 2” pieces
1 T olive oil
1 large onion, sliced 1/2″ thick
1/2 t salt
1/4 t pepper
8 cloves garlic, finely minced
1 c honey
1/2 t dried red chili flakes
1 t sesame seeds & more for garnish
parsley, chopped for garnish

Preheat the oven to 350 F. In a large oven safe baking dish, gently toss the pork with salt, pepper, onion and olive oil. Cover the dish with aluminum foil and bake for 1 hour. In the meantime, stir together honey, dried red chili flakes and garlic. Set aside. Remove the pan from the oven and add honey and garlic mix. Stir into pork bites. (There will be a lot of water in the pan – do not drain!) Bake for 30 min uncovered. Remove dish from oven, stir and bake for 30 min. Then, repeat this step once more. Lastly, remove the dish from the oven again, add the sesame seeds, stir and return to the oven for 30 min. Remove from oven and allow to cool for 5 min. Sprinkle with chopped, fresh parsley and sesame seeds. Serve.

Sweet and Spicy Pork (justgetoffyourbuttandbake)

4 – 5 lbs pork tenderloin or pork loin (or other pork roast)
2  12 oz cans Dr Pepper or Root Beer (do NOT use diet or generic brands)
1 packed c brown sugar
1 c sugar
1  7 oz can chipotle chilies in adobo sauce (use only sauce, not the chilies!)
6 oz mild or medium hot red taco sauce or can use instead 1 c ketchup for a milder taste
2 cloves garlic, crushed
1 t dry mustard
2 t cumin
1/2 t salt
1/2 t pepper
1/4 t smoked paprika

Place the pork roast in a large slow cooker. Combine all  ingredients in a blender and mix. (Use only the adobo sauce, not the chilies). Put the entire can of chilies in a small strainer and pour the Dr. Pepper or Root Beer over it to get as much of the sauce as possible.) Pour the blended sauce over the pork and cook on low heat for 8 hours or on high heat for 5 hours. Or cook until the meat is fall apart tender! Remove the pork from the sauce and pull the pork apart or slice. Return pulled pork to the sauce in the slow cooker and heat through on low. To Serve: Serve in slices or spoon pork into burrito-sized flour tortillas or over salad greens. Top with any of the following ingredients as desired:

Black beans
Sour cream
Shredded cheeses
Guacamole
lettuce
Salsa
Cilantro Lime Rice