Tuesday, March 8, 2011

Sunday Dinner, Here We Come!!!

Slow Cooked Sweet Barbacoa Pork
Marinade:   Toss out after it cooks
2.5 lbs pork loin roast, all fat trimmed
salt and pepper
garlic powder
6 oz coke zero
1/4 cup brown sugar (unpacked)
1/2 cup water
Season pork with salt, pepper and garlic powder and place in crock pot.  Add 6 oz of coke free and 1/4 cup brown sugar.  Marinate refrigerated for a few hours or overnight, turning meat at least once.
Remove from fridge and add water, cook on high for about 3-4 hours or until is shreds easily.  Remove pork from crock pot and discard and liquid left.  Shred pork and return to crock pot.
Combine together:
8 oz coke zero
6 oz can diced green chilies
8 oz tomato sauce
1 chipotle chile in adobo sauce (add more if you want more spice)
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chili powder or to taste
salt and pepper to taste
1/3 cup brown sugar (unpacked.
Pour over shredded pork, adjust seasonings to taste, cover and cook for 1 1/2 hours more.
10 servings      3 oz = 5 PPV
Quick and Delicioso Cuban Style Black Beans
2 tsp olive oil
1/2 onion, diced
2 cloves garlic, minced
2 scallions, sliced
2 TBSP red bell pepper  (I used more than this)
3 TBSP fresh cilantro, chop
15 oz can black beans, do not drain.   (I drained and rinsed mine so wasn't as thick)
1/2 cup water  (if you drain the beans cut down on water)
1 bay leaf
few pinches cumin
pinch oregano
1 tsp red wine vinegar
Salt and Pepper to taste.
Sauté veggies in oil for about 3 min.  Add beans, water, bay leaf, cumin, oregano, red wine vinegar and S&P.  Bring to a boil, lower heat and cover, simmer about 15 min stirring occasionally.  Taste for salt and serve
4 servings      1/2 cup = 3 PPV


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