BBQ Pork Loin and Jasmine Rice~by Kelsey

My mother-in-law has made this for us a couple of times and we all loved it, so I had to try it out myself.  It is simple, makes good left overs, and is easy to transport for tailgating, etc.

Ingredients:
Pork Loin
Bottle of BBQ Sauce, your choice of brand, but we insist on Sweet Baby Ray's
Jasmine Rice (I had no idea that there was such a thing.  I used white rice the first time and it just didn't work.  Then I found out that there is actually JASMINE rice, so make sure you get that!)

Put the pork loin in the slow cooker and dump the bottle of bbq sauce over it.  Cook on low all day, or on high half the day.  When you are ready to eat, grab a couple forks and shred the pork in the slow cooker.  It should pretty much just fall apart as you stir it around.  Cook the rice according to the package directions and based on how many servings you need.  Spoon the pork and sauce over the rice and enjoy!  Trust me, you won't be sorry that you made this!

Pulled Pork Sandwiches ~ by Sarah

When I make a pork roast, I am more excited about dinner the next night.  I use whatever roast we have left over to make pulled pork sandwiches.  I love, love, love them!  They are quick and easy and a great way to utilize leftovers.

Ingredients:
leftover pork roast (I cooked mine using the Three Packets and a Roast recipe for pork roasts.)
barbecue sauce
salt and pepper to taste
hamburger buns

Directions:

Shred pork roast with two forks.  (I usually do this the night before, after we're done eating, when the roast is still warm--it's easier to shred.)  Put meat in pot over medium heat.

Make sure this is the barbecue sauce you're using.  If it's not, don't follow my recipe until you go get some!  Kidding.  Kind of.

Dump some sauce on the meat, salt and pepper, then give it a taste to see if you think it needs more sauce.

Mix well and begin to heat it over medium heat.  Stir occasionally.

Serve on hamburger buns (we always buy whole wheat, but any variety will work).  I put them under the broiler to toast them a bit, first.

If you're watching your waistline, you can do what I do.  I put mine on a sandwich thin instead of the big, carby, hamburger bun.  I actually like this better because I love the meat the most, so the taste isn't overpowered by all the bread.

Slow Cooker Pork or Beef Roast ~ by Sarah

This recipe is a combination of ideas from Angela and ideas from me.  You can use a pork roast or a beef roast--the cheaper the better!  It is incredibly delicious!  This is one of Wes's favorite meals.

Ingredients:
1 pork or beef pot roast
1 envelope dry onion soup
1 can golden mushroom soup
1 heaping spoonful diced, jarred garlic
seasoning salt, garlic salt, pepper

Directions:
Drizzle olive oil in large skillet.  Heat over medium-high until oil is hot.  Place roast in skillet and brown on all sides.  Season well while browning. 

 Place roast in crock pot.  Pour golden mushroom soup over roast, then sprinkle the envelope of onion soup.  Add a small amount (about 1/2 a cup) of liquid--water, or beef broth if you're using a beef roast. 

Cook on low for about 6 hours.

Depending on how watery the roast is, the gravy in the crock pot may be thick enough to serve as is.  If it's not, add some flour and milk (I use heavy cream if I have it) and cook over medium-high heat until it's at your desired thickness.

You can add potatoes and/or carrots to the roast when a few hours of cooking time is left.  It makes the gravy a lot more watery, so sometimes I cook them separately.

Apple "Jack" Pork ~ by Sarah

This is actually a recipe Angela sent me to add to the blog. I've never tried it, but it looks delicious, so I'm going to soon. I'll just have to borrow some whiskey from her... ;-)

This is a fall-flavored marinade for pork loin or tenderloins. Roast with baby carrots and red potatoes. Use the marinade to baste the roast and to deglaze the roasting pan. Bring to a boil and serve over veggies.

Ingredients:
2 cups apple cider (or unsweetened apple juice)
1/2 c Jack Daniels Whiskey
1/4 c brown sugar
1/2 t garlic powder
1 t mustard powder
1 T dried onion flakes
1 t Worcestershire sauce
1 T olive oil
1 T molasses

Directions:

1. Whisk all ingredients in a bowl.

2. Place meat in Ziploc plastic bag and pour marinade all over.

3. Seal bag and refrigerate for 3-6 hours.

4. Remove meat and cook as desired, using reserved marinade as noted above.