Bacon wrapped Pork steak and hot dogs

Steaks for the parents...Thaw meat.  Drizzle olive oil on pork steaks and sprinkle with seasoning. Grill or roast until internal temp is at least 145 degrees. Serve with mashed potatoes.

Hotdogs for the kids...thaw and heat

Pork French Dip Sandwiches

Ingredients

• 4 pounds pork roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Green Chile Pork

(From Jen)

2-3 lbs Pork sirloin tip roast
1 cup Salsa verde (green salsa)
1 TBSP Garlic, minced
1 cup Water

Combine all ingredients in a slow cooker. Cover and cook on high 6-8 hours or on low 10-12 hours until meat falls apart easily. Remove meat, shred and serve in flatbread, tortillas, or tacos. For those who want extra spicy meat, strain the cooking liquid remaining in the slow cooker so you are left with a broth that you can drizzle over the meat.

Freezer Kit
Bag 1 – Pork
Bag 2 – Salsa and garlic
Bag 3 – Uncooked flatbread Naan

Preparation of Freezer Kit
Thaw entire kit. Combine pork and salsa and 1 cup water in slow cooker. Cover and cook on high 6-8 hours or on low 10-12 hours until meat falls apart easily. Remove meat, shred, and serve in flatbread. For those who want extra spicy meat, strain the cooking liquid remaining in the slow cooker so you are left with a broth that you can drizzle over the meat.

Cooking Naan
Preheat oven to 400 degrees. Remove naan from package and place on a baking sheet. Sprinkle naan lightly with water and place on middle of rack. Heat 2-3 minutes, serve hot. Even tastier when brushed with olive oil or melted butter.

Pulled pork and coleslaw

1 pork steak
Apple juice
Water

Cook roast in crock pot and cover with equal parts of apple juice and water. Cook on low 8 hours. Pull pork and add back to crock pot with about 1 cup of meat juice left over and add desired amount of favorite BBQ sauce.

Frozen mamas: reheat meat, defrost coleslaw and serve meat in split buns.

Apple Pork Chops with Stuffing

3 large unpeeled apples
4 pork chops
3/4 c sugar
2 T flour
1 t cinnamon
1/2 t salt

Cut apples into fourths and remove cores. Cut apples crosswise in half. Layer apples in crockpot. Coat chops with sugar mixture. Place pork on apples and sprinkle with remaining sugar mixture. Cook on low 8 to 9 hours.

FROZEN MAMAS: Thaw chops and apples. Place apples in crock pot, coat chops with sugar mix (small bag), place chops on apples and sprinkle remaining sugar mixture over all. Cook on low 8-9 hours. Prepare stuffing according to package. Serve togehter.

Teriyaki Pork Roast

2-3 lbs pork roast
3/4 cup soy sauce
3/4 cup brown sugar
1 1/2 T apple cider vinegar
1 T oil
1 clove garlic
1/4 t ground ginger

Combine marinade in bowl and poor over roast in a ziplock bag. Freeze or marinade for a couple of hours in fridge.

Thaw meat and bake at 350 for 2 1/2 to 3 hours, until internal temp is 170 degrees. You can also crock pot this meat for 8 hours on low, just add a cup of water to the pot.

Wild Rice
1 1/2 cups of rice
1 1/2 cups of water
1 T butter

Heat rice, water and butter until boiling. Turn off heat and cook 20 minutes. Fluff with fork and serve.

Green Chile Pork

2-3 lbs Pork sirloin tip roast
1 cup Salsa verde (green salsa)
1 TBSP Garlic, minced
1 cup Water

Combine all ingredients in a slow cooker. Cover and cook on high 6-8 hours or on low 10-12 hours until meat falls apart easily. Remove meat, shred and serve in flatbread, tortillas, or tacos.  For those who want extra spicy meat, strain the cooking liquid remaining in the slow cooker so you are left with a broth that you can drizzle over the meat. 

Freezer Kit
Bag 1 – Pork
Bag 2 – Salsa and garlic
Bag 3 – Uncooked flatbread discs (from Costco)

Preparation of Freezer Kit
Thaw entire kit. Combine pork and salsa and 1 cup water in slow cooker. Cover and cook on high 6-8 hours or on low 10-12 hours until meat falls apart easily. Remove meat, shred, and serve in flatbread.  For those who want extra spicy meat, strain the cooking liquid remaining in the slow cooker so you are left with a broth that you can drizzle over the meat.

Cooking Flatbread
Preheat oven to broil. Place flatbread discs on cookie sheet in the middle of your oven.  They cook too fast and burn if you have them on the top rack.  Heat 2-3 min, watching them closely then flip over and heat until browned. I pop the bubbles when they form during cooking  Click on photo below if you want the "official" directions which are different than mine.