Ingredients
For the pork
2 chipotles in adobo sauce, chopped
2 tablespoons olive oil
2 pork tenderloins
2 tablespoons dried oregano
4 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the salsa
1 fresh pineapple, chopped into small pieces
1/2 cup fresh cilantro, chopped
1/2 large red onion, chopped
Juice of 2 limes

For serving
Corn tortillas
Cotija cheese, chopped or shredded
 
Instructions
1. Combine chiles in adobo, olive oil, oregano, chile powder, cumin, salt, and black pepper in large ziptop bag.  Mix well then add pork.  Seal bag and marinate in refrigerator for 12 to 24 hours. 

2. Add entire contents of bag to slow cooker and cook on LOW for 6 hours. 

3. Meanwhile, prepare salsa.  Combine all ingredients in medium bowl and mix well.  Refrigerate while flavors meld and pork cooks. 

4. When pork finishes cooking, remove from slow cooker and shred.  Return to pot and toss with sauce. 

5. Microwave corn tortillas for 1-2 minutes to soften then serve with pork, pineapple salsa, and cotija cheese. 

Photo

Comments
This recipe is from Mommy’s Menu.  I’ve always wanted to make pineapple salsa and this seemed like it would be a good vehicle for the experience.  The salsa was delicious, the pork was fantastic, and these were a great addition to our taco repertoire. 

Ingredients
1/4 cup soy sauce
1/4 cup plum sauce
1 tablespoon rice vinegar
1 tablespoon sherry
1 tablespoon sriracha
1 clove garlic, minced
1 teaspoon ginger, grated
1 teaspoon sesame oil
2 pounds pork roast
2 cups cabbage, shredded
1 bunch green onion, chopped
2 cucumbers, sliced into thin sticks
Tortillas for serving

Instructions
1. Whisk together soy sauce, plum sauce, rice vinegar, sherry, sriracha, garlic, ginger, and sesame oil.  Place pork in slow cooker then pour sauce over roast.  Cover and cook on LOW for 8 hours. 

2. Shred pork with two forks then return to slow cooker.  Cook on LOW for 15 more minutes. 

3. Serve on tortillas with cabbage, green onion, cucumber, and extra plum sauce if desired. 



Comments
This recipe is from Branny Boils Over.  My pork roast was huge, so we had leftovers for many days.  It was all delicious.  Art preferred his over rice, Lance made his into burritos, and I had mine as described in the recipe.  This was super tasty and we all enjoyed it.

Ingredients
1 pork loin
3 cloves garlic, cut into  slivers
Salt and ground pepper
4 tablespoons unsalted butter
3 tablespoons shallot, minced
1/2 cup chicken broth
3 tablespoons Dijon mustard
1 cup heavy cream
3 tablespoons fresh tarragon, chopped

Instructions
1. Heat oven to 400*F. 

2. With the tip of a sharp knife, cut slits all over the pork loin.  Insert the garlic slivers into the slits then season the meat well with salt and pepper. 

3. Roast until meat reaches 135-140*F, about 55 minutes.  Transfer to cutting board, tent with foil, and let rest while preparing sauce. 

4. Melt butter in skillet over low heat.  Add shallot and sauté until soft, about 5 minutes.  Add broth and cook until almost completely evaporated, about 5 minutes.  Whisk in mustard and cream and simmer until sauce thickens slightly, about 5 minutes.  Stir in tarragon and season with salt and pepper. 

5. Slice roast into thin slices and serve with sauce. 



Comments
This recipe is from epicurious.com.  The meat was tender and juicy, the sauce was reminiscent of Béarnaise.  Very tasty and light. 

Shown here with Chard Gratin.

Ingredients
1 pork tenderloin
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon water
3 tablespoons spicy brown mustard
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons sour cream

Instructions
1. Season pork on all sides with salt and pepper.  Heat oil in large skillet over medium heat.  Add pork and cook until meat is well browned on all sides, about 5 minutes. 

2. Lower heat to medium low, cover pan, and cook until the temperature of the pork reaches 145*F, about 20 to 25 minutes.  Remove meat to a plate and cover with foil.  Let meat rest for 10 minutes while preparing the sauce. 

3. Return skillet to burner set to medium and deglaze with 1 tablespoon water, scraping off any browned bits from the bottom of the pan.  Lower heat and add both mustards and sour cream, whisking to combine.  Cook sauce until heated through. 

4. Thinly slice pork and serve with sauce. 



Comments
This recipe is from Kalyn’s Kitchen and I thought it was very tasty.  The sauce was easy and pork tenderloin is super simple to cook in a skillet.  It was tender, moist, and full of great flavor.

Shown here with Zucchini with Basil, Pine Nuts, and Parmesan.

Ingredients
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon ground cumin
4-5 pounds boneless pork shoulder, cut into 5-inch chunks
2 tablespoons vegetable oil
1 cup beer (I believe any beer will do.)
2 bay leaves
5 cloves garlic, peeled

Instructions
1. Heat oven to 350*F.  Combine salt, chili powder, and cumin in small bowl.  Rub pieces of pork shoulder all over with salt mixture. 

2. Heat oil in Dutch oven set over medium-high heat.  Cook pork shoulder in single layer until well browned then turn to brown on other side. 

3. Once pork is all browned, remove from pot and place on paper towel lined plate to drain.  Add beer to pot, scraping up brown bits with wood spoon.  Return pork to pan and add water until pork is two-thirds submerged.  Add bay leaves and garlic, then increase heat to high and bring to boil. 

4. Transfer pot to oven and cook, uncovered, 3 1/2 hours.  Turn pork every hour to ensure even cooking.  Once liquid has mostly evaporated and pork is falling apart, remove pot from oven and carefully remove pork to a plate. 

5. Increase heat to 425*F.  Shred pork into bite-sized pieces, discarding large pieces of fat.  Return pork to Dutch oven and cook in oven, stirring occasionally, until liquid has evaporated completely and the pork is crispy and caramelized, about 20 to 30 more minutes.  Remove bay leaves before serving.



Comments
This recipe is from Tide and Thyme.  You can use the meat in a variety of ways – quesadillas, burritos, tacos, etc.  I used this attempt in simple soft tacos with lettuce, cheese, and avocado.  I did find the meat to be a bit on the salty side, so I’d suggest reducing the salt from 1 tablespoon to 2 teaspoons if you make it – depending on what your salt tastes are like. 

We’ve got quite a few pork shoulders from our recent pig order, so it’s nice to find a new way to use them!