Pork Burritos

This is not your usual burrito, just a few ingredients. I used to hate A-1 Sauce, and somehow now I really like it. So this recipe only works if you like it!

Ingredients:
-Shredded pork (I use left over pork shoulder from a crockpotted or solar cooked meal)
-Cheddar cheese
-A-1 Sauce
-Flour tortillas

Heat the tortilla, add the warmed shredded pork (I've even used cut up pork chops!), sprinkle the cheese, add the A-1 and roll it up and enjoy! Rachael told me years ago that I could make this every night. :)

Chalupa Pork Roast

3 lbs. pork roast-boneless

1 lb. pinto beans (2 Cups)

2 cloves garlic -chopped

2 T chili powder *(I think this is too much I use 1 t.)

1 T ground cumin *(I think this is too much I use 1 t.)

1 t oregano - whole

1 can green chili –chopped

1 T salt

Trim fat off roast, wash beans and combine all ingredients in a large pot.

Cover with water. Cook covered over low heat, adding water as needed.

After six hours cooking time, remove bones and break up roast. Continue to cook, uncovered until thickened. Serve on tostada shells, topped with chopped lettuce, tomatoes, avocado, onions, shredded cheese.

Also can be use white beans.

Valerie Mattice

Karen Griffin

Grilled Balsamic Pork Tenderloin

2 pork tenderloins trimmed

Marinade:
1/4 c. balsamic vinegar
1/4 c. olive oil
2 garlic cloves minced
1 t. salt
1 pinch pepper (to taste)

Whisk the marinade ingredients together. Place the pork in a shallow container and cover with the marinade. Cover and refrigerate for at least 2 hours but longer if you want. Grill the pork on medium heat, turning them occasionally, until cooked through (160 degrees internal temp.) about 30 minutes. (Have one burner on low) Serves 4-6 people.

Michelle Mattice Ashton

Michelle got this recipe form her friend Heather Morris.

It is delicious.

I have also used it on pork chops.

I serve Uncle Ben’s Long Grain & Wild Rice; Original Recipe with this.

Karen