DIRECTIONS;
1. Preheat oven to 350 degrees F. Place one oven rack in the lowest position and one in the highest position.
2. In a small bowl, combine sugar, cayenne, salt, and pepper.
3, Place pork in a 5-quart Dutch oven or very large, deep, Pyrex baking pan and rub with spice mixture.
4. In a medium bowl, combine vinegar, garlic, and 1/2 cup water. Pour over pork.
5, Cover pot or baking pan tightly with tin foil and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork. I always bake it for 3 hours.
6. Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Discard excess chunks of fat. Transfer shredded pork to a large bowl, and toss with pan juices to moisten (you may not need all the juices).
7. Pile pork on rolls, and top with barbecue sauce. I always use Sweet Baby Ray's brand BBQ sauce.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
MEXICAN STUFFED MEATBALLS
INGREDIENTS;
2 lb lean ground beef
2 c crumbled corn bread
1/2 tsp kosher salt
3/4 tsp cumin
1/4 c finely chopped onions
2 lg cloves garlic-minced
16 oz mild salsa-divide in half
1/4 c mild taco sauce-divide in half
1/2 tsp cayenne pepper-divide in half
8 oz can tomato sauce
1 Tbsp chili powder
4 oz can mild chopped green chilies
2-8oz. pkg jalapeno jack cheese-cut into 60 small cubes
*note...instead of using cheese cubes you can shred 8oz. of the cheese and just sprinkle it on top of the meatballs during baking
DIRECTIONS;
In a large bowl combine corn bread crumbs, onion, garlic, cumin, salt, chili powder, green chilies and 1/2 the salsa, 1/2 the taco sauce and 1/2 the cayenne pepper,
Add ground beef and mix well.
Shape into 1 inch little meatballs and form the meatballs around each cheese cube. Make sure none of the cheese is exposed.
Place in baking pan.
Bake at 350 degrees, uncovered for about 15 minutes.
Meanwhile in a small saucepan heat the tomato sauce and the remaining salsa, taco sauce and cayenne pepper. Heat til simmering then pour over cooked meatballs and bake for another 10 minutes.
To serve, stick one toothpick into each meatball, pour sauce from baking dish on top. And serve warm.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CHICKEN CHILI
Ingredients;
1 1/2 lb chicken cutlets-cut into small pieces
1 Tbsp olive oil, extra virgin
1 lg onion-chopped
8 oz pkg. sharp cheddar cheese-shredded
1-14oz. can(s) low sodium chicken broth
1-4oz. can(s) green chilies-chopped
1-19oz. can(s) cannellini beans-undrained
1 bx yellow rice-prepared according to pkg.
~~~spice blend~~~
1 tsp garlic powder
1 tsp ground cumin
1 Tbsp chili powder
1/2 tsp dried oregano
1/2 tsp cilantro, dried
1/4 tsp cayenne pepper
Directions;
Heat oil in very large saucepan over med.-high heat.
Add chicken and onions - cook for 5-10 min.
Stir in all dry spices - cook for 2 min.
Stir in broth and green chilies - simmer for 30 min.
Stir in beans - simmer for 10 min.
Mix in cheddar cheese and prepared yellow rice.
Serve warm.
