Panko-crusted Pork Tenderloin with Dijon Cream Sauce

We had some friends over last night, the kids had my son's Zoomer Dino on the kitchen table while we were all sitting around.  While one of the kids was controlling it, it zoomed, full speed ahead, at my best friend.  Have you ever seen Scare Tactics where people get so scared that it looks like they are going to drop over dead from fear?  Well, my sweet friend reacted the same way.  She slid her chair back at lightening fast speed, threw her hands in front of her face, and screamed and full volume.  We were all laughing so hard.  It's just a toy dinosaur!  Well, unbeknownst to me, my turn was next.  I was sitting there, minding my own business, and that crazy dinosaur rolled at me going 65 mph ready to eat my face!  I reacted exactly the same as Sarah!  It's all fun and games until there' a toy dinosaur charging at your face going full speed!  We laughed 'til we cried.  It was pretty hilarious.

That story has nothing to do with this pork recipe, but I thought it was pretty hilarious.  This pork recipe is amazing!  The pork turned out so tender, and that stinking Dijon Cream sauce is delicious.  I could have poured that sauce into a cup and drank it all in one sitting.  I dipped my roasted red potatoes in the sauce, and that just made my feel good all over.  I loved, loved, loved this recipe.  I would actually consider making this for Christmas dinner.  It's a lot easier and a whole lot stressful than roasting a whole turkey!

• Panko-Crusted Pork Tenderloin with Dijon Cream Sauce
• photo and recipe source: http://www.simplyrecipes.com/recipes/panko_crusted_pork_tenderloin_with_dijon_cream_sauce/
• 
  

Marinade:

• 1 1/4 to 1 1/2 pound pork tenderloin
• 3/4 cup buttermilk
• 1 Tbsp Dijon mustard
• 1 Tbsp brown sugar
• 1 teaspoon kosher salt

Coating:

• 1 cup panko breadcrumbs
• 1 Tbsp olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Sauce:

• 1 Tbsp butter
• 1 small shallot, minced (about 1 to 2 Tbps)
• 1 small clove garlic, minced (about 1 teaspoon)
• 1 cup cream
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• A pinch of black pepper
• 2 Tbsp finely chopped fresh parsley

In a large Ziplock bag, combine the marinade ingredients.  Add the pork tenderloin and place in the fridge for at least one hour or up to overnight.  Bring the pork tenderloin to room temperature before preparing the rest.  Taking it out of the fridge an hour prior to prep work would be perfect.  

Heat a skillet over medium-high heat.  Add the Panko breadcrumbs.  Turn the heat down to medium.  Cook and stir the breadcrumbs until the are nice and golden brown.  Remove the pan from the heat and add the olive oil, salt, and pepper.  Stir to combine.

Preheat the oven to 375.  You'll want to use a roasting pan so they heat circulates well around the pork.  Place foil on the bottom of the pan for easy cleanup.  

Remove the pork tenderloin from the marinade.  Roll it in the toasted breadcrumbs, and place it on the roasting rack.  

Bake it at 375 degrees for 30-40 minutes.  The internal temperature should be 145 degrees.  A little pink is okay when cooking with pork!  Remove the pork from the oven and let it rest for 10-15 minutes while you make the sauce.

In a skillet, melt the tablespoon of butter.  Add the minced shallots and cook for 3-4 minutes, or until tender.  Add the minced garlic; cook for one more minute.  Add the 1 cup of cream, the Dijon mustard, salt, and pepper.  Whisk to combine everything and bring to a simmer.  Keep it at a low simmer for 3-4 minutes or until slightly thickened.  Add the parsley.  Remove from the heat until ready to serve.

Cut the cooked pork into 1/2 inch thick slices.  

Pour the Dijon cream sauce on a platter.  Place the pork on top of the sauce.  Garnish with chopped parsley.

Grilled Pork Chops with Basil-Garlic Rub

My poor students....  As an online teacher, I tend to have a little too much fun with my lessons.  I always throw in cheesy jokes, pictures of superheroes talking about sedimentary rocks, and ridiculous memes.  For example, I was teaching about limestone, and I found a picture of a lime with the head, arms, and legs of Optimus Prime, and it said, "I am Optimus Lime."  See what I mean?!  It's the kind of humor that makes you shake your head in shame and say a little prayer for me in the hopes that I'll grow up at some point in my 30's.  Well, some of my students appreciate the humor.  One of my students stayed after class to tell me a joke that made me laugh out loud.  Here it goes... Brace yourself...

Q: How many South Americans does it take to change a light bulb?
A: A Brazilian!

Ha!  Get it?  Instead of a bazillion... Sigh.

That story has absolutely nothing to do the recipe.  It just made me laugh, and when life is so busy all the time, I've got to find humor in anything to keep my sanity!  :)

As for this recipe, when I told my husband that I was making pork chops for dinner, he had the look on his face like a dejected fan whose team just lost the Super Bowl.  "But Mother Mary appeared to me in my bowl of Corn Flakes and swore that the Broncos would win!"   He's never really liked pork chops, so he hesitantly took a bite of these and his jaw dropped.  He said that they were the best pork chops he'd ever eaten!  Woot, woot!  The marinade is delicious, and they cook up so quickly.  He actually polished off the kids' portions that weren't eaten.  Between eating pork chops and zucchini in one sitting and asking for seconds of both- my mind was blown.  This recipe is a keeper.  It's easy, fast, and delicious.

Grilled Pork Chops with Basil-Garlic Rub
source: http://worldsbestrecipes4utoday.blogspot.com/2013/12/grilled-pork-chops-with-basil-garlic-rub.html#.UqOaW86mX4s

4 pork chops, 3/4 in thick
2 garlic cloves, peeled
1 c fresh basil leaves, packed
2 T lemon juice
2 T olive oil
1 t salt
1/2 t black pepper

Alright, folks.  This gets a little difficult.  Put all the ingredients in a food processor or blender and blend until it makes a thin, wet rub.  Put it in a Ziplock bag and add the pork chops.  Let it marinate in the fridge for 15-30 minutes.

Prepare the grill to medium-high heat.  Grill the pork chops for 5-6 minutes per side or until a thermometer reaches 145 degrees for the internal temperature of the pork.  Let the pork rest for three minutes.

Grilled Pork Tenderloin with Sweet Glaze

I have recently discovered geocaching, and I love it!  Over Spring Break, my brother, his son, my three kids, and I all went on a geocaching hunt.  We were walking along a walking trail off the side off a state highway by my house.  Most of the geocaches were right on the trail, but one was about 350 meters away.  I started pushing the stroller across the desert, but the ground got too rocky.  I took my baby out, left the strolled about 20 yards off the path, and we continued walking.  It wasn't long before there was a car parked off the side of the road, most likely assuming that someone had abandoned their baby out in the Las Vegas desert.  We trekked on, found the geocache, and headed back.  My brother went back to get the stroller, and I went with all the kids to find another one straight ahead.  As we got closer to the trail, I noticed that the car that was pulled off on the side of the road was slowly following my brother as he pushed the stroller towards us.  After a couple minutes, the car must have seen me carrying the baby because it zoomed off like a bat out of you know where.  Not one minute later, a cop car pulls up.  He sees that I have the baby, and she is perfectly fine.  Luckily, he was a really cool cop.  He said, "Sorry, folks.  Some people are so nosy!  This crazy old lady called in six times giving us an update every time a movement was made."  He showed us the screen in his car, and she had given them a full description of my brother and how he took the stroller and where he was pushing it.  The cop was rolling his eyes the whole time.  He said, "Besides, you guys are the only ones that use this trail anyway!  12 million dollars down the drain."  Every time I hang out with my brother, something crazy like this happens.  Never a dull moment with that one!

Anyway, this pork... It is wonderful.  It came out perfectly cooked.  The spice rub and glaze gave it a delicious flavor.  Even my five year old, who barely eats anything other than cereal, baby corn dogs, and grilled cheese sandwiches said, "This meat is delicious!"  I about fell out of my chair.  It really is good, quick, and a real family-pleaser.  I could have mopped that glaze up with every last slice of the pork.  It is so tasty! Serve this with some rice pilaf, corn on the cob, and fresh fruit, and you've got a delicious meal that will make everyone happy.  And who doesn't want everyone to be happy?

 Grilled Pork Tenderloin with Sweet Glaze
source: http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-pork-tenderloin-with-corn-on-the-cob-recipe/index.html

Pork:
1 T paprika
2 t Kosher salt
1/2 t pepper
1 t packed brown sugar
1 t cumin
1 t ground mustard
1/2 onion powder
1/2 t garlic powder
2 t olive oil
2 small pork tenderloins

Glaze:
3/4 c apple cider vinegar
1/2 c water
3 T packed brown sugar
2 T ketchup
1/2 t red pepper flakes
1 t kosher salt

For the pork:
Combine the all the dry ingredients for the rub (paprika through garlic powder).  use your fingers to mix it together.  Rub the olive oil all over the pork.  Coat with the spice rub.  Wrap it in plastic wrap and refrigerate for 3-6 hours.

For the sauce:
Combine the vinegar, water, brown sugar, ketchup, red pepper flakes, and salt in a small saucepan over medium heat.  Bring to a simmer and stir until the sugar dissolves.  Remove from the heat.  Set aside.  I actually kept simmering mine while the pork cooked, so it was thicker.  I thought it turned out wonderful like that.

Take out the pork 30 minutes before you're going to grill it.  Preheat the grill to medium-high.  Cook the pork for about 20 minutes (ten minutes on each side) or until the interior registers 140-145.  Transfer it to a cutting board and let it sit for 15 minutes.

Slice the pork and drizzle with the glaze.

Mojo Pork Tenderloin Fajitas with Avocado Salsa

In a very recent post, I mentioned that I didn't want to join Pinterest.  However, I have given in.  I am slightly (cough, cough) addicted.  I could spend hours browsing recipes, DIY projects, and other ideas for my kids.  They have these little sayings alongside vintage pictures.  I saw this one of a mom talking to her son.  It said something like, "I have told you not to use that language!  However, in the right context, it is completely understandable, and you're right... That food did taste like s***."  I was cracking up.  I don't know who comes up with this stuff, but it makes my hours of being up with a baby at night much mroe enjoyable. 

These fajitas will not taste like the above-mentioned adjective.  They were tasty indeed.  The flavor of the grilled pork was wonderful thanks to a citrusy marinade.  The grilled vegetables were a nice touch, and the avocado salsa was the cherry on top.  This is a healthy meal and a unique way to use up pork tenderloin in a different way.

Mojo Pork Tenderloin Fajitas with Avocado Salsa
source: Better Homes and Gardens Grill It! Cookbook

1/3 c olive oil
1/4 c chopped onion
1/3 c lime juice
1/3 c orange juice
1 t cumin
1 t oregano
6 cloves garlic
1 1-pound pork tenderloin

2 lg sweet red peppers, halved and seeded
2 medium onions, cut into thick slices
8 8-inch flour tortillas

1 avocado, diced
1/4 c diced red onion
1/4 c chopped cilantro
2 T lime juice
1/2 to 1 t hot pepper sauce
1/4 t salt

Combine the first seven ingredients in a quart size Ziplock bag and add the pork tenderloin.  Marinate for 8-24 hours in the refrigerator

 Remove pork and reserve marinade.  Brush the red peppers and onion with the reserved marinade.  Discard the rest.

Preheat the grill to medium-high heat. 

 Grill the meat for 20-25 minutes or until a thermometer reads 155 degrees. Tent the meat with foil and let it rest for ten minutes.

 While the meat is resting, grill the peppers and onions for ten minutes total- five minutes on each side.

 Warm the tortillas on the grill for only about 20 seconds per side.

 Slice the meat, pepper, and onions.  Place on a plate with the tortillas.

 Combine the Avocado Salsa ingredients.  This can be done up to four hours in advance. 

Serve the fajitas with the salsa, sour cream, cheese, and whatever other toppings you may like. 

These were wonderful!  The flavor of the pork was fantastic. 

Conga Lime Pork

My daughter will be turning six in just a few months.  She is something else.  I love her to pieces, but I honestly think that if the Emperor (from Star Wars) showed up this afternoon when she got home from school, she actually would have joined him on the dark side.  There are these moments of craziness that come out of her, and I honestly wonder if she's watching one of those housewives shows where the women flip out if their cereal gets soggy too fast.  I don't know where she's learning that!  sigh.  Kids. 

Now- to the recipe.  I found this pork recipe in a Taste of Home magazine, and I'm so glad I tried it!  The pork came out tender and flavorful.  I changed to recipe a little bit in that she served it with corn muffins on the side, and I served the pork on toasted buns with BBQ sauce and the cole slaw. Glorious.

Conga Lime Pork
Source: Taste of Home magazine Feb/Mar 2012

1 t salt, divided
1/2 t pepper, divided
1 boneless pork roast (2-3 lb)
1 T canola oil
1 lg onion, chopped
3 garlic cloves, minced
1/2 c water
2 chipotle peppers in adobo sauce, seeded and chopped
2 T molasses
2 c broccoli coleslaw mix (or plain cole slaw mix)
1 medium mango, chopped
2 T lime juice
1 1/2 t lime zest

BBQ sauce
hamburger buns


Sprinkle the pork roast with 3/4 t salt and 1/4 t pepper.  Heat oil in a large skillet over medium-high heat.  Brown the pork roast on all sides.  Transfer the meat to a 3 or 4 quart slow cooker.

In the same skillet, saute onion for 2 minutes.  Add the garlic.  Saute one minute longer.  Add the water, the seeded and chipotle peppers, and the molasses.  Mix well.  Pour over the pork roast.

Cover and cook for 4-5 hours on high or until the meat is tender.

Remove it, let it cool slightly, and shred it with two forks.  Return the shredded meat into the crock pot with the juices. 

In a large bowl, combine the slaw mix, mango, lime juice, lime zest, and remaining salt and pepper.

Toast the hamburger buns on a griddle.  Top with pork, your favorite BBQ sauce, and some of the lime slaw. 

Easy and tasty.  :)

Grilled Pork Loin Stuffed with Craisins and Feta

As I was sitting on the couch with the kids this morning, I heard, "Hey... Callie... It's me.  You know, that pork roast in the fridge that needs to be cooked.  Don't leave me hanging here.  You know how bad old pork smells."  So, I got up off the coach and gathered a few cookbooks to look through to find a good recipe.  After looking at pulled pork, pork carnitas or other tacos, and a myriad of the other recipes, I found this one.  The weather was lovely today, so I decided to go the grilling route.  It turned out wonderful!  The original recipe called for dried pears, walnuts, and gargonzola, but I didn't have any on hand.  I did, however, have craisins, pecans, and feta.  Score!  It was a good substitution.  Either way, it's a nice twist on a pork roast that doesn't take that much effort.

Pork Loin Stuffed with Craisins and Feta

source: Grill It!  A Better Homes and Gardens cookbook

serves: 5

1/2 onion, diced

1 T butter

3/4 c dried Craisins (or dried pear or apple)

1/4 c chopped pecans (or walnuts)

2 T feta (or Gargonzola)

1/2 T balsamic vinegar

1.5-2 lb pork roast

2 t rosemary

2 cloves garlic, minced

1/2 t pepper

In a small saucepan, melt the butter.  Add the onion and cook for about five minutes, or until they are softened.  Remove from the heat and add the craisins, pecans, and feta.  I totally missed the vinegar when I did it, so you could include it or not. Set the stuffing aside.

Trim the pork loin of any giant fat pockets.  Cut it in half lengthwise.

 Using some kitchen string or other cotton string, cut five strips and place them underneath the pork loin.  This will make it easier to tie the top part on once the stuffing is on there.

 Spoon the stuffing on top.  It may fall all over the place, but there will be plenty to go around.

 Put the other half of the pork loin on top of the stuffing and tie the string around to keep it all in place.  I trimmed my string so it looked a little better.

 Combine the garlic, rosemary, and pepper and rub onto the top of the meat. 

Preheat the grill to medium (about 350 degrees) and place the roast in a roasting pan over indirect heat.  If you've never done that, just place the meat over a burner that is off. 

 Grill the meat for an hour or until the interior registers 150 degrees, flipping the meat halfway through.

 Once it is done, remove it and tent it with foil.  Let it rest for 15 minutes.  The temperature will go up a little more and the juices will redistribute so the meat isn't dry.  After the 15 minutes, remove the string and slice the meat.  Serve to hungry folks.

I really wish my camera took better close-up pictures.  It would revolutionize my blog. 

Kansas City Ribs

On the SNL Will Ferrell greatest hits DVD, it shows him doing this hilarious impersonation of Harry Caray.  Out of the middle of nowhere, he says, "Hey!  We all know that the moon is not made of green cheese, but what if it were made of barbecued spareribs?  Would you eat it then?  I know I would.  Heck!  I'd have seconds, then polish it off with a tall , cool glass of Budweiser.  Well, would you?  It's a simple question, doctor.   Would you eat the moon if it were made of ribs."  If Harry Caray were asking me this same question, and he let me know that it was this recipe- Yes.  I would.  I would eat every last rib up there.  That is if my husband wouldn't eat them all first.  One of my favorite Labor Day weekend memories was watching my husband devour these ribs.  I tried to get a picture of the BBQ sauce plastered all over his face, but my camera was out of battery.  Shucks.  It was on his nose, his chin, his cheek, and dribbling down his shirt.  It made my whole weekend.  I hope you attempt these ribs, so you too can see your loved ones covered in BBQ sauce from hair to hands.   

 Kansas City Ribs
source: Better Homes and Gardens Grill It! (an awesome cookbook)

4 to 5 pounds pork baby back ribs

dry rub:
1 T packed brown sugar
1 T paprika
1 t garlic powder
1 t celery salt
1/2 t dry mustard
1/2 t black pepper
1/4 t cayenne pepper

BBQ sauce:
1/2 c finely chopped onion
2 cloves garlic, minced
1 T butter
1 c ketchup
1/4 c molasses
1/4 c cider vinegar
1/4 c water
2 T brown sugar
1 T chili powder
1 T mustard
1 T worcestershire sauce

2 c Mequite or hickory wood chips

Combine the dry rub ingredients and spread it across the front and back of the ribs.  Place the ribs on a shallow roasting pan.  I put mine on foil for easy cleaning.  Cover with foil and bake for 2 hours in a 350 degree oven. 

While they are cooking, soak about 2 c wood chips in water.  The wood chips are optional, but boy do they make the ribs taste good.  After saoking for 30 minutes, remove them and place them on foil.  Fold the ends up.  Then bring the sides up.  Leave the top open a bit for the smoke to escape.  You can also poke the closed packet with a fork a few times.  A picture of the wood chip packet is a few pictures down.

 When you take them out, the ends of the bones will be a bit charred from the rub being baked onto the bones, but don't you worry.  It'll still taste wonderful.  Remove the ribs and place them on a grill-safe tray.  You don't have to do this, but we were worries that they would fall apart since they were so tender.

 One way to tell that the ribs are done is if the bones are sticking out about an inch.  Just so you know, 'cause I'm sure you're dying to know, I would not eat ribs until I was about 19.  I refused to eat meat directly off of bones as a kid/teenager.  I love them now!

 Place the wood chip packet directly on top of one of the burner.  Preheat the grill to medium.  Wait to put the ribs on until you see smoke. 

 While you're waiting for the chips to smoke, prepare the BBQ sauce.  In a saucepan, saute the onion and garlic in butter over medium heat for a couple of minutes.  Once the mixture is fragrant, add the remaining ingredients.  Stir to mix well.  Bring the sauce to a boil then reduec to a simmer for about 15-20 minutes. 

Once the chips are smoking, turn the burner(s) off that will be directly under the ribs.  Cook the ribs for about 10-15 minutes.  Baste both sides and turn half-way through. 

 After 15 minutes of grilling, you'll be ready to eat. 

Just as a note, the recipe said to leave the heat on under the ribs, so ours got a little toasty on top, but they were still probably the best ribs I've ever tasted.  The BBQ sauce alone is reason enough to eat these ribs.  Amazing!  Make sure you save the extra sauce to serve with the ribs.

I served these ribs with cornbread muffins, loaded mashed potatoes, and corn on the cob.  If you're going to use this cornbread recipe, bake the muffins in a 350 degree oven for 25-30 minutes or until a toothpick inserted near the middle comes out clean.

Forget Tony Roma's or Chili's!  These ribs blow those out of the water! 

Soy-Glazed Pork Tenderloin

When I lived in this tiny little townhouse about four years ago, I tried this recipe for the first time.  I was standing out on the back patio basting this pork, and I heard a few guys walking on the other side of the fence.  They were in the middle of a conversation, and one of them said, "D____! I don't know what that is, but it smells good!"  I couldn't help but to chuckle.  This is a really good recipe though.  Every time I have made it, the pork comes out moist and flavorful.  It's a good change of pace from hamburgers, hot dogs, and steaks. 

 Soy-Glazed Grilled Pork Tenderloin
source: BBQ USA by Steven Raichlen

1 1/2 lbs pork tenderloin
1 c soy sauce
1/2 c red wine vinegar
1 T vegetable oil
1 T minced garlic
2 t oregano
1 t cracked black peppercorn

Combine all ingredients (except tenderloin) in a large Ziplock bag.  Now you can add the pork tenderloin.  :)  Let it marinde for 4 to 12 hours in the fridge.  Flip it every couple of hours (unless you're sleeping) to evenly coat the pork.

 Prepare the grill for a two-zone fire.  Make one side on high and the other on medium. 

Drain the marinade from the bag into a sall saucepan and boil it for three minutes.  I'd imagine this kills all the bacteria from coming in contact with rare meat.  I was skeptical about this the first time I made it, but the few times I've made it, I've never had any problems.

 Place the pork on the high heat side of the grill.  Cook it for two minutes on each side.  Brushing with the reserved marinade each time you flip it. 

Once you've done the four sides, move the pork to the medium heat side of the grill.  Continue cooking the pork for two minutes on each side until it's done.  I think I did just 8 minutes longer.  For medium, it should be 160 degrees on the inside.  In my experience with cooking pork, if it is slightly pink on the inside, it will be fine.  When it's overcooked, pork gets gray and dry.  If it is cooked just right, it is very juicy and flavorful. 

 Remove the pork and let it rest for a few minutes.  Carve the pork by slicing it into slices against the grain of the meat. 

If you're really feeling crazy, you can make a foil pouch to use some wood chips.  Soak some mesquite chips in water for 30 minutes.  Place them in the middle of some aluminum foil and fold the sides over the the top.  You can either poke holes in the top with a fork or open the top to let the smoke come out.  Place the foil pouch on top of the heat source in the grill.  Turn the heat onto medium-low and let it go until you see or smell smoke.  Then, place the meat on the grill.  The wood chips will add an unbelievable flavor to the meat.

pulled pork with homemade BBQ sauce and coleslaw

The first time my brother told me that he ate coleslaw on pulled pork sandwiches, I thought he was crazy!  Well, just like with tomatoes, onions, and baked beans.... I came around.  I found this recipe on the Food Network, and although my husband was skeptical about whether or not the pork would actually shred.  Oh, it shredded all right.  It shredded like a hair band lead guitarist.  Oh yeah. 

Totally unrelated... My husband and I are watching SNL reruns on VH1.  This commercial came on called "Flirty Girl Fitness" and showed some girls dancing on poles and chairs for exercise.  We kept waiting for the SNL actresses to come on and say something funny about this ridiculous exercise program, but they never did!  It was a serious commerical.  You could even get a pole for $1.00 more!  Good grief...

Well, enjoy your pulled pork!  If you don't like mustard-based BBQ sauces- don't make this one.  It's like a South Carolina sauce, but it is delicious.  The coleslaw was pretty good, but I think I'd use a little less dressing and more sugar.

Pulled Pork with homemade BBQ sauce and coleslaw

source: http://www.foodnetwork.com/recipes/tyler-florence/pulled-pork-barbecue-recipe/index.html

1 (5-7) pound pork roast

BBQ rub:

3 T paprika

1 T garlic powder

1 T brown sugar

1 T dry mustard

3 T coarse sea salt

Cider- Vinegar BBQ Sauce:

1 1/2 c cider vinegar (don't use regular distilled!)

1 c mustard

1/2 c ketchup

1/3 c brown sugar

2 cloves garlic, minced

1 t salt

1 t cayenne

1/2 t pepper

Cole Slaw:

1 head green cabbage, shredded

2 carrots, grated

1 red onion, thinly sliced

2 green onions, chopped

1 fresh red chile, thinly sliced

1 1/2 c mayonnaise

1/4 c dijon

1 T cider vinegar

1 lemon, juiced (about 3 T)

pinch sugar (I would up it to 2 T)

1/2 t celery seed

dash hot pepper sauce

salt and pepper

hamburger buns

Add the rub ingredients together in a small bowl.  

Coat the pork with the rub on all sides.  Roast it in a 300 degree oven for 6 hours.  

Add the shredded cabbage, carrot, onion, and pepper in a bowl.  Combine the dressing ingredients and toss it all together.

 You'll end up with a creamy coleslaw.  I would add about half of the dressing to start, mix it, and add more as you'd like.  I thought there was a little too much dressing on mine.  Store the coleslaw in the fridge until you're ready to eat.

 Take the pork out of the oven and shred it with two forks.  It'll just fall right apart.  I actually did mine in the oven for three hours and then in the crock pot on low for three hours while I went to church.  It worked like a charm.

 Combine all the sauce ingredients in a saucepan over medium heat for ten minutes or until the sugar is dissolved.  Remove from heat until you're ready to serve it.

 Pile some of the pulled pork on the bottom bun.  Top it with the BBQ sauce.  Then add the coleslaw, and you'll get the picture like the first one.  Devour! 

After cooking it for the six hours, we prepared some wood chips and put them on the gas grill.  Once the wood chips were smoking, we put the meat on there for about 15 minutes to give it a little smoky flavor. 

If you want to do the whole thing on the grill, put the pork shoulder on the grill with indirect heat for 5-6 hours or until it registers 170 degrees on the inside.  Shred and do the cole slaw and bbq sauce, and you're good to go!

Coke-Braised Pork Carnitas Tacos

I love tacos.  What is it about them?  mmm...  While I was browsing through a Bon Appetit magazine, I saw a recipe for Coke-Braised Pork Carnitas.  Sounds like a good taco filling to me.  Sure enough, the pork just fell apart when it came time to shred it.  The flavor was great, and my husband said, "There's not a shred of pork flavor.  It's great!"  Sometimes, I'm not too keen on the flavor or pork either.  This pork comes out sweet and tender.  It's just right with pico de gallo and cheese.

 Coke-Braised Pork Carnitas:
4 pounds pork shoulder
10 c vegetable oil
4 c orange juice
2 1/2 c coca-cola

Corn tortillas
pico de gallo or other salsa
Monterey Jack cheese
sour cream
guacamole

Trim the giant globs off fat off of the pork.  I think it took two pounds off the pork by the end of my meat-trimming escapade.  Either way- huge chunks of fat are nasty.  Cut the pork into 3x3 inches cubes and brown in vegetable oil.

Meanwhile, warm the remaining oil in a large saucepan over medium-high heat until it reaches 275 degrees.  Place the pork chunks in the oil and fry for 1 1/2 hours.  That is not a typo- 90 minutes.  The oil should drop down to about 220 degrees when you add the pork.  If it doesn't lower the heat until you can maintain the temperature of the oil between 200 and 220 degrees.

After the pork is done, remove it and place it in a saucepan.  

 Add the 2 c of coke and the orange juice.  Bring it to a boil.  Reduce heat and simmer for 35-40 minutes or until the meat is tender.

 Remove the chunks of meat and shred with two forks.  It should come apart very easily.

 Isn't that lovely?

 Prepare the tortillas by heating 1/2 c vegetable oil (or however much it takes to cover the bottom) over medium-high heat.  Place one tortilla at a time into the oil and fry for only about ten seconds per side.  You don't want it to get crispy at all.  Remove the tortilla to a paper towel to remove the excess oil.

Place whatever toppings you'd like in the tacos.

I like the Cafe Rio pork barbacoa better than this recipe, but it was worth a shot, and I'll definitely make it again.