Cynthias Shredded Prok

Put this pork on a wrap with some spinach and a squirt of lime juice and you have an AMAZING supper with no leftovers! Finally made this in the beginning of December for the first time and well... its been on a bi-weekly rotation since (coming from the lady who loves to try new things, this is a big compliment).

 

 

 

Cynthias Shredded Pork

 

4 lb. pork shoulder

1 tsp. oregano

1 tsp. cumin

1 tsp. chili powder

1 Tbsp. salt

pepper to taste

3 cloves of garlic, minced

1 Tbsp. olive oil

2 Tbsp. white wine vinegar

1/4 c. brown sugar

1 onion, quartered

lime wedges

 

Rinse and pat dry the pork shoulder. Put spices, oil, vinegar, sugar and onion into a food processor or blender. Blend mixture until totally combined and pour over pork shoulder. Now rub it into every nook and cranny, then place into a roasting pan and add a few cups of water. Cover tightly and roast at 300 for several hours, turning once every hour. When it is fork tender, crank up the heat to about 400, remove lid and roast skin side up for another 20 minutes to get the skin crispy. When it is done let it rest 15 minutes. Then shred meat, put in serving bowl and pour the juices all over the meat. Serve with warm tortillas, sour cream, salsa, spinach and lime wedges (I was going to skip the lime, but it sure adds an awesome twist to the flavour!).

Honey Garlic Ribs

We butcher our own beef, so we always had extra ribs that nobody in our family was super crazy about, until ... we tried this sauce, mmm, so good! Now the ribs disappear from the freezer faster than anything else (except maybe the tenderloin).

 

Honey Garlic Ribs

~4 lbs. pork side ribs (I just use beef short ribs, cause that's what I have)
1/2 c. honey
1 c. ketchup
1/4 c. soy sauce
4 cloves garlic, crushed
1 tsp. pepper
1 tsp. salt

Place ribs in large roasting pan with 1/2 inch of water. Cover and bake at 350 for 1 1/2 hours. Drain water from roaster. Combine remaining ingredients and pour over ribs, bake for another 1/2 to 1 hour. If you want you can baste every so often, I just leave them.

Cola Marinated Pork Chops & Cola Cake

I guess it was a Cola kind of day, I made our favorite recipe for marinating pork chops using Coca-Cola, and decided to try this recipe for cake using the rest of the Coca-Cola. I love this icing, think it'll be my 'go to' chocolate icing for a while.

 



Cola Cake

2 c. flour
2 c. sugar
3 Tbsp. cocoa
1 c. Cola
1 c. butter
1 1/2 c. miniature chocolate chips
2 eggs, beaten
1/2 c. buttermilk (I just put 1/2 tsp. lemon juice in 1/2 c. measuring cup and fill with 2% milk)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla

Combine flour and sugar, set aside. In a saucepan bring cocoa, Cola and butter to a boil (I did this in the microwave in large glass bowl, and it turned out fine). Combine the boiled mixture with flour mixture. In separate bowl combine eggs, buttermilk, baking powder and soda, and vanilla, add to first mixture. Stir in marshmallows. Pour into greased 9 x 13 and bake at 350 for 35 minutes.

Icing:
1/2 c. butter
1 Tbsp. cocoa
1/3 c. Cola
4 c. icing sugar

In saucepan bring butter, cocoa and Cola to a boil (once again I just mic'd it). Stir in sugar and mix well, I found a whisk worked best for this step). Pour over warm cake, allow to cool and enjoy:)

 

I often down size this recipe for our smaller family, and I get to share the rest of the Cola with the kids :)

 

Cola Marinated Pork Chops

 

1 can Cola (1 1/2 c.)

1/4 c. soy sauce

3/4 tsp. garlic powder

3/4 tsp. ginger

3/4 tsp. dry mustard

1/2 tsp. salt

1/2 tsp. pepper

6 pork chops

Combine first 7 ingredients to make marinade. Marinade pork chops 8 hours or overnight in refrigerator. BBQ 5-6 minutes per side over medium heat. (You can also set aside 1/2 cup of marinade before combining with pork chops and use it as a baste while grilling the chops)