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.

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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

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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)

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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!

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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.

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