May 31, 2010 by Scott.

Serves 6-8

Ingredients - Mojo:
- 2 ½ tbsp chopped garlic
- ½ tsp firmly packed grated lime zest
- 3 tbsp fresh lime juice
- ¼ tsp firmly packed grated orange zest
- 2 tbsp fresh orange juice
- ¾ tsp ground cumin
- ½ tsp salt
- ½ c extra-virgin olive oil
- Freshly ground black pepper
- (optional) 1 tbsp minced fresh cilantro

Ingredients - Pork
- 1 large pork tenderloin (about 2 lbs) or 2 smaller tenderloins (can be tied together or reduce cooking time)
- 2 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2-3 medium garlic cloves, cut into slivers

Directions - Mojo: (can be made up to 4 days ahead, covered and refrigerated. Bring to room temperature before serving)
1. Blend garlic, zests, juices, cumin and salt in blender/processor until the garlic is finely chopped
2. With machine running slowly add the oil in a thin stream until emulsified.
3. Transfer to small bowl, season to taste with black pepper and stir in cilantro.

Directions - Pork:
1. In small bowl, combine the oregano, cumin, salt and pepper. Using a mortar and pestle or the back of a sppon and a bowl, stir and crust together the ingredients until the oregano is well crushed.
2. Toss the garlic slivers in the spice mixture.
3. Using the point of a paring knife, poke deep slits in the roast and insert the garlic slivers.
4. Rub the remaining spice mixture over the meat.
5. Wrap the roast in foil and refrigerate for at least 2 hours or overnight.
6. Place a rack in the center of the oven and preheat to 475 degrees.
7. Take the meat from the refrigerator, unwrap and place it on the rack in a roasting pan.
8. Roast for 20 minutes or until an instant read thermometer inserted into the middle of the thickest end of the pork reads 140-145 degrees.
9. Remove from the oven and let the roast rest, uncovered for 5 minutes.Cut into ½ inch thick slices and serve with the sauce.

Posted in Pork | No Comments »

October 7, 2009 by Scott.

These ribs are tender and the meat easily comes off the bone.

Directions:
1. Preheat oven to 300 degrees
2. Heavily season with your favorite rub
3. In a roasting pan, add about 1″ of water and liquid smoke
4. Put ribs on a rack in the roasting pan and cover/seal with aluminum foil (place ribs on edge with meat side facing each other)
5. Put pan in the oven and let cook for 8 hrs

Optional: When finished, put ribs in a preheated BBQ (375 degrees) and cook ribs 4 minutes per side (apply BBQ sauce on each flip if desired). Desired internal temp is 165 degrees.

Posted in BBQ, Pork | No Comments »

July 21, 2009 by Scott.

This is a great and easy marinate for pork tenderloin, just needs to marinade overnight.

Marinate in the Pork Tenderloin Marinade found here and show below.

Ingredients:
- 2 pork tenderloins
- 2 Tbsp honey
- 1 Tbsp brown sugar
- 1 cup soy sauce
- 2 garlic cloves
- 1/2 tsp cinnamon
- 2 Tbsp red wine
- 1 tsp ginger
- some green onion tops cut any size

Directions:
1. Put pork in large zip lock bag
2. Put all ingredients, except onion tops, into bowl and mix well, then add onion tops
3. Pour mixture into bag with pork and refrigerate 24hrs
4. Put pork into baking dish and bake at 350 degrees for 45 minutes (want temp of pork to be 145 degrees)
5. Let rest

Posted in Pork | No Comments »

April 13, 2009 by Scott.

Ingredients:
- 5 to 6 lbs Pork Butt or Shoulder
- 2 (4 oz) cans Ortega green chilies, diced
- salt to taste
- garlic powder to taste
- chili powder to taste
- 1 (7 oz) can green chili salsa

Directions:
1. Cube pork and work seasoning into cubes. Let sit over night (or at least a few hours before cooking)
2. Flour meat and brown quickly (be sure pan is VERY hot)
3. After cubes are browned, drain extra fat from mixture
4. Add peppers and salsa (potatoes or rice if used.
5. Put into slow cooker (all day)

Serve with tortillas; garnish with sour cream or grated cheese (optional)

Posted in Mexican, Pork | No Comments »

October 9, 2008 by Scott.

Ingredients:
- 4 lbs pork ribs
- Salt & Pepper to taste
- 2 bottles (18oz) of BBQ sauce (I like to have a 3rd bottle for applying after cooking - or don’t use quite all of it in the cooker)

Directions:
- Preheat oven to 400 degrees F
- Season ribs with salt & pepper to taste on both sides
- Put ribs on a baking pan and in the oven for 15 minutes. Turn over and bake for another 15 minutes; drain fat.
- Place ribs in slow cooker covering both sides with BBQ sauce and pour any remaining sauce over ribs in the cooker and cook for 8.5 hours on low.

Ribs fall apart as you remove them from the cooker!

Posted in Slow Cooker, BBQ, Pork | No Comments »

March 25, 2008 by Scott.

Ingredients:
- 2-3 1/2 lb pork shoulder or butt
- 3 TBS Liquid smoke
- 3 TBS Hawaiian salt
- 1 bay leaf (optional)

Directions:
- Water to fill crock pot half way after pork is inside - approx 2 to 3 cups
- Cook 4-6 hrs on high or 8-10hrs on low - we start on high 1st hour or until it is starting to cook, then turn down to low and cook for 8-12hrs.
- Turn over 1/2 half way through cooking.

When done, remove pig and allow to cool so it can be shredded with a fork - DO NOT pour out all the liquid - save at least a cup to be added after shredding. Add enough of the liquid back to make pork mixture moist, or to taste. You can save even more of the liquid to cook cabbage to serve with the pig. We usually mix the cabbage with the pig before serving.

Posted in Slow Cooker, Pork | No Comments »