Mexican Pork with Pinto Beans

Mexican Pork with Pinto Beans

2 lbs pork tenderloin

1 c dry pinto beans

1 can green chilies

3 tsp chili powder

2 tsp cumin

2 tsp salt

1 tsp oregano

1 clove garlic, minced

1c onion, chopped

5c water or chicken broth

Place all into crock pot.  Use enough liquid to cover top.  Cook for 6-8 hours.  Great in tacos or with sour cream and pico on top or on nachos.

Rootbeer Pulled Pork

Rootbeer Pulled Pork

4lb pork loin roast
dried onoins
salt
pepper
garlic powder
1 can rootbeer

Place roast in crock pot. Season with salt and pepper. Sprinkle garlic powder and dried onions on top. Pour in can on rootbeer. Cook on high for 4-6hrs or on low 8-10hrs. Pork should shred easily when touched with a fork. Shred and serve with favorite bar-b-que sauce.

*this has to be one of the easiest recipes I have tried. The pork was very moist. I was pleasantly surprised!*

Caramelized Carnitas

Caramelized Carnitas

1&1/2 lbs pork shoulder
salt and pepper
2 cloves garlic, chopped
4 tbsp brown sugar
2 Tbsp molasses
1/3 c water
green onions for garnish
limes

Cut pork into 1 inch cubes. Place pork in saute pan and season with salt and pepper. Brown meat on all sides, then add the garlic, brown sugar, molasses, and water. Stir once, reduce heat and let simmer (on medium) for about 35min. (This is the perfect time to make tortillas and black beans to go with it!) After about 35min, then sauce will be thick and will start sticking to the meat, caramelizing it. Serve on warm tortillas with a squeeze of lime juice and cheese.