Barbocoa Pork

2 1/2 lb boneless country style ribs
3/4 cups brown sugar
6 oz. salsa
6 oz. dark soda (I used Pepsi)

I combined all the ingredients, except the pork, in a pot and boiled for a couple minutes.
This is your marinade.

Pour marinade over pork

I usually put pork in crock pot and pour over marinade, so I would think you don't need to thaw this before you cook it in the crock pot.
5-7 hours on low. Once the pork is tender shred.

We put it over rice as a salad or roll it up on warm tortilla with melted cheese.

Kalua Pork & Barbara Bush BBQ sauce

Kalua Pork

Ingredients:
2-3 lbs of pork shoulder
2 tbsp of liquid smoke
6-8 tbsp of kosher salt

Marinate:
* Rub the liquid smoke and kosher salt all over the pork shoulder
* Let it marinate overnight.

Cooking:

Bake:

• Wrap pork well with foil and place it in a baking dishes
• bake at 325 degrees for 4-5 hours or until the pork can shred easily. (Depends on your pork size)

• When you believe the pork is ready and easy to shred, take it out of the oven.
• Shred pork and sprinkle a little more salt if not enough to your taste.

Crockpot:

• Set it on High and cook for 4-8hrs until the pork can shred easily. (Depends on your pork size)
• Turn pork once while cooking.
• When you believe the pork is ready to shred, turn off the crockpot.
• Shred the pork in the crockpot so that any left over flavor will soak back into the pork. Sprinkle more salt if needed.

Side dishes: rice and veggies, macaroni salad, romanine lettuce(eat like a burrito with rice) or eat it like a burger

Barbara Bush BBQ Sauce
(Makes about 6 cups)

Ingredients:

2 1/4 cups of water
1/4 cup of cider vinegar
3/4 cup of sugar
1 stick (1/2 cup) butter or margarine
2 onions, coarsely chopped
1/3 cup yellow mustard
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup worcestershire sauce
2 1/2 cups ketchup
6-8 tbsp lemon juice
Cayenne or red chili flakes to taste

Cooking Directions:
* Combine the water, vinegar, sugar, butter, mustard, onions, salt, and pepper in a saucepan over medium-high heat. Bring the liquid to a boil and then reduce the heat to low. Simmer for 20 minutes, or until the onion is tender.
* Add the worcestershire sauce, ketchup, lemon juice, and cayenne or red chili flakes and simmer another 45 minutes.
* Taste for seasoning. Serve immediately, or store in the refrigerator in a sealed container for up to 3 wks. Reheat before serving.

Freezer Meal:
* Thaw the pork in the crockpot or baking dish. Keep the plastic wrap on so any thawed liquid smoke will soak back into the pork.
* Remove the plastic wrap and start cooking as directed above.
* I only gave people about 1 cup of the BBQ sauce just in case they wanted to eat the kalua pork with rice. Reheat the BBQ sauce separately from the pork shoulder.

Cajun Braised Skillet Chops

Did this meal feed 4 adults? How did it taste and would you like it again?

(Makes 2 Entrees)

1 Tray Pork Chops (6-8lbs)
1 cup shredded Parmesan Cheese
2 tbsp Cajun seasoning
2 tbsp black pepper
3 egg whites, lightly beaten
1 1/3 cup chicken broth
1 (15oz) can whole sweet corn, drained
1 (14 1/2oz) can petite cut tomatoes
2/3 cup diced onion
2 tbsp minced garlic
2 one gallon freezer bags
2 one-quart freezer bags

Prepare:
* Lay out two shallow dishes. Put the egg whites in the dish. Mix the Parmesan, pepper, and Cajun seasoning int the other. Dip the chops into the egg, then dredge in the Parmesan coating.
* Place each chop onto a rimmed baking sheet. When all the chops are coated, place in the freezer for 1 hour. Discard remaining egg and Parmesan mixture
* In each 1 quart bag, measure 2/3 cup chicken broth, 2/3 cup tomatoes, 2/3 cup corn, 1/3 cup onion, and 1 tbsp garlic. Seal
* Divide frozen chops evenly among the 1 gallon freezer bags. Place one bag tomatoe mixture into each bag of chops.

Cook:
* Completely thaw one entree in the refrigerator
* Heat 1 1/2 tbsp oil in a deep skillet or dutch oven over medium heat. Fry chops 3 minutes on each side; remove from pan.
* Pour broth and vegetables into pan. Gently scrape browned bits from bottom; reduce heat to medium-low. Return chops to pan. Simmer, cover, 15-20 minutes, turning chops occasionally, or until an instant thermometer inserted into the thickest part of a chop reads 160 degrees F.