5 lbs. boneless pork-shoulder
1 1/2 tsp. smoked paprika
2 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. dried thyme
1 tsp. garlic powder
1/2 tsp. salt
1 cup water
Combine all seasonings in a small bowl
Rub evenly over roast
Place meat in a slow cooker (6 quart)
Cover and cook on low for 6 – 8 hours – High for 4 – 5 hours
Cook until pork is very tenderPlace pork on large platter and let stand for 15 minutes
Pull, Slice or Chop to serveServe with buns and barbecue sauce
Serves 16 – 20
Salsa Smothered Pork Chops
Recipe Courtesy Of Deb @ If You Dare Salsa
1-2 28oz. can whole peeled tomatoes
2 Jalapeno peppers
1 Habanero pepper
1 Serrano pepper
2-4 Anaheim peppers
2-4 Pork Chops
Salt & Pepper
First make your Salsa. You can use your own recipe or store bought Salsa. It’s all good.
Roast 1 Jalapeno pepper, Anaheim peppers, & Habanero pepper. Cool to touch, peel skins off. Chop all peppers with tomatoes in food processor. Start with 1 can tomatoes and add more if it’s too spicy. Add salts to taste, set aside.
Fry Pork Chops halfway in a little bit of oil just so the pink is fading away. Add chopped onion, pepper & salts. Pour Salsa over Pork Chops and let simmer for about an hour so the flavor cooks through. If it’s still too spicy add tomato juice and or tomatoes.
Serve with rice, beans, fried potatoes w/ onions & green pepper, and of course tortillas.
What’s also great about this recipe is it can be a second meal if you have leftovers.
Cut the meat off the Pork Chop bone. Heat up in Salsa they were simmered in. Fry up some eggs, hash-browns, re-fried beans. Pour Pork Chops & Salsa over your eggs, or everything. And don’t forget the tortillas.
Nothing wasted and tastes better the next day!
Sausage And Peppers
2 lbs Sweet Italian sausage or Hot Italian sausage, cut into 2” pieces
2 medium onions sliced
2 medium green peppers, cut into strips
1 jar (26 oz) your favorite Spaghetti Sauce
6 Italian sandwich rolls, split
Grated Parmesan cheese
Arrange sausage I disposable foil pan
Bake at 400 for 45 minutes or until sausage is browned
Pour off fat
Add onions, peppers, and spaghetti sauce
Bake 45 minutes or until done
Serve on rolls with grated Parmesan cheese
Pork Chops with Red Stripe® Smothered Onions
A nice, juicy pork chop soothes the soul. When they’re smothered with this recipe of caramelized onions and garlic, you’re that much closer to heaven. The Red Stripe® Jamaican Lager adds color and when reduced, releases an aroma in your kitchen that will have everyone’s senses racing.
Recipe courtesy of thebar.com
8 pork chops
Coarse salt and freshly ground black pepper
1/4 cup olive oil, plus 2 tablespoons
5 large Vidalia onions cut in half lengthwise and sliced crosswise into 1/4 inch slices
3 cloves garlic, minced
1 tablespoon freshly picked thyme
1 bottle Red Stripe® beer
Season pork chops with salt and pepper.
Heat oil in a large heavy skillet over medium heat.
Add onions and garlic and cook, stirring occasionally until onions are softened about 6-8 minutes.
Pour beer into the skillet and increase heat to medium high.
Continue cooking onions until beer has evaporated about 12 minutes and onions are golden brown.
Season with salt and pepper.
Remove onions from skillet and set aside in a bowl.
Heat remaining 2 tablespoons olive oil over medium high heat until hot but not smoking. Add pork chops and cook about 5 minutes per side. Remove and repeat with remaining pork chops. Serves 8.
TIP: For a meal that’s a little more mobile, trim the pork off the bone and put it in between two pieces of hearty bread. Layer on the caramelized onions and you’re good to go.