Pulled Pork

Ingredients

• 1/4 cup dark brown sugar, lightly packed
• 2 tbsp kosher or coarse salt
• 2 tbsp paprika
• 1 tbsp ground black pepper
• 1/2 tbsp ground coriander
• 1/2 tsp dry mustard (found in spice section)
• 1/2 tsp onion powder
• 1 boneless pork butt, about 3 pounds
• 1 1/2 cups apple juice
• 1/2 cup water
• 1 package plain soft white rolls or other bread

Tip: You can buy bone-in or boneless pork butts. Both have their benefits: Cooking bone-in will contribute some flavor (and increase the cooking time slightly). But if you have your butcher take out the bone, you can rub the spice mix into the incisions where the bone was removed - a great way to get the flavor deep inside the meat.

Instructions

Mix brown sugar and dry spices together in a small bowl. Rub all over pork, cover, and let sit in the refrigerator for as long as you have time for (as little as 1 hour or up to overnight). Preheat oven to 300 degrees. Lay pork on a rack insert fitted inside a roasting pan. (The rack should be high enough so the entire spiced butt is sitting above the cooking liquid.) Pour in apple juice and water, cover pan tightly with foil, and slow roast for 5 hours. Remove foil and cook for another 30 minutes, until pork is brown outside and meat is very tender, basically falling apart.

Remove from oven, transfer to large platter, and allow meat to rest for about 10 minutes. While still warm, shred pork into small pieces using 2 forks or 10 fingers. Transfer to bowl for serving, or cover and refrigerate for up to 2 days. To reheat, just transfer to shallow baking dish, bring to room temperature, and place in preheated 350 degree oven for 15 minutes.

Tip: If the pan drippings aren't burned, discard fat and mix drippings back into the pulled pork, which will make it even more moist and flavorful. 

AWESOME Meatloaf

• one pound of ground beef or turkey
• 1 egg
• 1 box stuffing mix
• 1 cup water

Mix everything together, put in a loaf pan, and bake at 350* for about 45 minutes.

Mississippi Roast

Put chuck roast in crock pot, Sprinkle with Hidden Valley ranch dressing, add McCormick Au Jus mix, a stick of butter, 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hrs

Fish Tacos

Very Yummy!!!!

Ingredients

WHITE SAUCE - 1/2 c yogurt, plain and non-fat - 1/2 c mayonnaise dressing - 1 lime juiced - 1 jalapeno peppers - 1 tsp minced capers - 1/2 tsp dried oregano - 1/2 tsp ground cumin - 1 Tbsp ground cayenne pepper FISH - 1 lime juiced - 11/2 Tbsp tequila - 1 tsp ground cumin - 1 tsp salt - 1 tsp black pepper***read instructions for mixing fish ingredients - 2 c flour - 4 Tbsp old bay seasoning - olive oil to coat pan - 1 lb white fish 1 inch wide by 3-4 inch long bass fish  TO ASSEMBLE - 10 8 inch tortillas - 1 c shredded white cabbage - 1 c shredded red cabbage - 1 c chopped cilantro - 1/2 c thinly sliced red onion - 2 avocados sliced Directions 1. SAUCE: In medium bowl mix together yogurt and mayo. Gradually stir in fresh lime juice until consistence is slightly runny, then add jalapeno, capers, oregano, cumin and cayenne. 2. FISH: In a medium bowl combine the lime juice, tequila, cumin, salt and pepper; Mix throughly. Add fish and toss to coat; marinate for 10 minutes 3. After marinating, coat fish with flour and Old Bay. Heat just enough oil to coat bottom of pan and lightly fry your fish until golden brown. Place fried fish on paper toweling to drain. 4. Drizzle same pan with additional olive oil once again and cook tortillas until limp but not crispy. HINT: Use two tortillas for each taco so they aren't as messy to eat. 5. Add your toppings and enjoy! HINT: Take a whole lime and put it in the microwave for about 8 seconds. The lime will be oh-so juicey! Squeeze it all over the taco once you have it ready to eat! YUM YUM!