Category Archives: Pork

Casseroles, Chicken, Ham, Main Dish, Make Ahead, Pasta, Turkey

Easy Day Before Casserole

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7 oz. macaroni (uncooked)
1 can celery soup
1 can mushroom soup
1 small jar pimentos (optional)
4 oz. mushroom pieces
1 small onion, chopped
2 c. milk
1/2 lb Velveeta cheese diced
1/4 c. green pepper diced
2 c. ham, chicken or turkey, cooked and chopped
1 can water chestnuts, sliced
Combine all ingredients. Place in buttered 3 quart or 9×13 inch pan. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Preheat oven to 350. Bake one hour.
8  Servings
Main Dish, Pork, Slow Cooker

Crockpot Pulled Pork

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5 pound pork loin – fat trimmed off
1/2 cup water
1/4 cup cider vinegar
1/4 cup molasses
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
dash of allspice
salt and pepper
Grease the inside of your Crockpot with cooking spray or use a Crockpot liner.  Combine the wet ingredients and pour into the Crockpot. Combine the dry ingredients and rub on the outsides of the pork loin. Place the loin in the Crockpot and cover with the lid. Cook for at least 4 hours or until the pork pulls apart easily with a fork. Remove cooked pork to a large bowl or deep sided platter and pull apart using two forks, or your hands if the meat has had time to cool. Strain the liquids remaining in the Crockpot and pour over the pulled pork. Serve on sandwich rolls or buttered grilled Texas toast.
8  Servings
Ham, Main Dish

Cola Basted Ham

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8 pounds ham, spiral cut
1 (12 oz.) can cola
1 (20 oz.) can pineapple, slices
40 whole cloves
10 maraschino cherries
Lightly oil a shallow roasting pan.  Place ham, cut side down, in pan and let stand at room temperature for 1 hour.  Heat oven to 350 degrees and place rack in lower third.  Pour cola over ham and cover with foil.  Bake, basting every 30 minutes, until an instant read thermometer inserted 2 inches into center (without touching bone) registers 140 degrees, about 1 1/2 hours.  Drain pineapple slices and arrange on ham, attaching with cloves, and place 1 cherry in center of each; bake 15 minutes more.  Transfer ham in pan to a wire rack and let stand 10 minutes before carving.
12  Servings
Beef, Chicken, Main Dish, Make Ahead, Mexican, Pork

Chimichangas

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1 lb cooked beef or cooked pork or cooked chicken (3 cups)
1 (16 ounce) jar salsa
1 (16 ounce) can refried beans
1 (4 ounce) can diced green chili peppers
1 (1 1/4 ounce) envelope burrito seasoning mix or taco seasoning mix
16 flour tortillas (7- or 8-inch)
16 ounces monterey jack cheese or cheddar cheese, cut into sixteen 5 x 1/2 inch sticks
salsa (optional)
sour cream (optional)
Using two forks, shred cooked meat or chicken (should have about 3 cups).  In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix.    Cook and stir over medium heat until heated through.    In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side.   For each chimichanga, place 1/3cup meat mixture atop a tortilla, near one edge.   Top with a cheese stick.    Fold in sides; roll up, starting with cheese side.   Bake, covered, in 350 degree F oven for 30 minutes.   Uncover and bake 10 minutes more or until heated through.  Serve with salsa, dairy sour cream.    
To prepare, wrap frozen chimichangas individually in foil.   Bake in a 350 degree F oven about 50 minutes or until heated through.  (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap.  Bake 10 minutes more or until tortilla is crisp and brown.  Or, heat about 1/4-inch depth of oil in a skillet.   Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often.   Make-Ahead Tip: To freeze, place chimichangas in freezercontainers.   Seal, label, and freeze for up to 6 months.
 8  Servings
Beef, Casseroles, Main Dish, Pork

Barbecue Pot Pie with Cheese Grits Crust

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This is a great way to use up leftover BBQ.  This is an awesome dish!

1 large sweet onion, diced
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thick barbecue sauce
1 1/2 cups beef broth
1 pound shredded barbecued pork (1 pound shredded beef may be substituted for pork.)

Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3 minutes or until mixture begins to thicken. Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a lightly greased 13- x 9-inch baking dish.

*Cheese Grits Crust Batter*
2 cups water
2 cups milk
1 cup quick-cooking grits
2 cups (8 ounces) shredded sharp Cheddar cheese
3/4 teaspoon salt
1/2 teaspoon seasoned pepper
2 large eggs, lightly beaten

Bring water and milk to boil in a large saucepan; add grits, and cook, stirring often, 5 minutes or until thickened. Stir in cheese, salt, and pepper; remove from heat.  Stir about one-fourth of grits mixture gradually into beaten eggs; add to remaining grits mixture, stirring constantly.  Spoon hot grits mixture evenly over hot Barbecue Pot Pie mixture.

Bake at 425° for 20 to 25 minutes or until golden brown and set.

Yield 8 to 10 servings