Brooke's Sweet Pork

From:  Brooke Mease


Pork loin(3-4 lbs)
1 c. brown sugar
1 can red taco sauce
1 T. cumin
1 can coke

1. Cook pork in crock pot with water covering part of the pork for 6 hrs or until able to shred. 
2. Three hrs before serving drain liquid and add all ingredients. Cook for an additional 3 hours.

Sweet Pork Burritos or Salads (Costa Vida Style)

Tried these, LOVE them, and they are so much cheaper than a trip to the restaurant! It makes a TON (like 12-15 burritos) so you can freeze some for later too. Also, it ends up being between $1.50-$2.00 per burrito verses $6.99 in the restaurant! These are very similar to the real thing, which would have been nice to have this recipe in TX since they don't have a Costa Vida or Cafe Rio in San Antonio!!

To make a Sweet Pork Burrito...

Add the following to your tortilla

1. Black or Pinto Beans (we just bought Bush's Black Beans in a can)
2. Cilantro Lime Rice (recipe below)
3. Sweet Pork (recipe below)
4. Green Chile Enchilada sauce (just buy a can from the store)
5. Mozzarella Cheese (We used the Mexican Blend Cheese from Kraft)

Smother with additional sauce and cheese if desired.

Put it in the oven or microwave to melt the cheese.

And on the side (if you want to):

Green Leaf Lettuce

Pico de Gallo

SWEET PORK MEAT:

4 lb. pork roast (make sure it's the butt/rump roast)

I made the roast the day before to cut back on time the day of making these

2 cups brown sugar

1 (12-14 oz.) jar salsa

1 can Coke (12 oz.)

Place roast in crock pot, fill half way with water and cook for 6-8 hours on high

Discard water and shred meat; return to the crock pot

Combine sugar, salsa, and coke in a separate bowl.

Add mixture to the meat in the crock pot.

Cook an additional 3 hours. Stir occasionally.

CILANTRO LIME RICE:

2 cups rice

4 cups water

1/2 cup lime juice

chopped cilantro (use about 1/4 of the bunch)

Add everything to a pot and cook according to package directions

***SALAD***SALAD***SALAD***SALAD***

Do everything you did above, except instead of making a burrito, add it to some green leaf lettuce and make the following dressing...

TOMATILLO RANCH DRESSING

In a blender combine:

1 Buttermilk Ranch Mix packet

2 cups mayo

2 cups buttermilk (or 1 cup sour cream and 1 cup milk)

2 tomatillos

1 jalapeno, seeded

1/2 - 1 bunch cilantro

1 Tbs lime juice

1 clove garlic, crushed

(I didn't add garlic and it still tasted YUMMY!!)

Slow Cooker Cranberry Pork

1 boneless rolled pork loin roast (3-4 lbs.) halved.
2 Tbsp. Vegetable oil
1 can (16 oz.) whole-berry cranberry sauce
¾ c sugar
¾ c cranberry juice
1 tsp. Ground mustard
1 tsp pepper
¼ tsp ground cloves
¼ c cornstarch
¼ c cold water
Salt to taste

In a dutch oven, brown roast in oil on all sides over medium-high heat.
Transfer to a 5 quart slow cooker.

Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast.

Cover and cook on low for 7-8 hours. Remove roast and keep warm.

In a saucepan combine cornstarch and water and salt until smooth.

Stir in cooking juices. Bring to boil. Cook and stir until thickened. (About two minutes)
Serve with roast.

Note: Trim the fat off your roast and this is very lean and healthy. Cloves are the secret to success. This dish is great because you can cook it all day in the crockpot while company is over, and have a delicious main dish that seems like it took a lot of work.

**This is Lisa Hill's recipe. She use to be in the Leon Valley ward in TX