Fire Cracker Pork With Fruity Lime Salsa Recipes

FIRECRACKER PORK- CROCK POT

Steps:

• for the salsa:.
• combine all ingredients, cover and refrigerate 2-24 hours.
• for the pork:.
• combine the first 5 ingredients and rub over pork.
• place is a 6 quart crock pot.
• combine water, chiles and onion in a food processor, pour over pork.
• cook on high for 1 hour.
• switch to low heat and cook for 9 hours until pork is tender.
• remove pork and let it cool for 10 minutes.
• shred meat with 2 forks, set aside.
• skim fat from cooking liquid.
• return pork and cook on high for 15 minutes until warmed through.
• serve on tortillas with fruit salsa.

FIRE CRACKER PORK WITH FRUITY LIME SALSA

Steps:

• *Combine all ingredients in a bowl; stir well.
• Cover and chill 2 to 24 hours.
• Yield: 3 ½ cups.
• *Trim fat from roast; cut roast in half crosswise.
• Combine paprika and next 4 ingredients; stir well.
• Rub spice mixture over surface of roast halves; place roast halves in a 6-quart electric slow cooker.
• Combine water, chipolte chiles, and onion in a food processor or blender; process until smooth.
• Pour chili puree over pork.
• Cover with lid; cook on high-heat setting 1 hour.
• Reduce to low heat-setting, and cook 9 hours or until pork is very tender.
• *Remove pork from slow cooker; let stand 10 minutes.
• Shred pork with 2 forks; set aside.
• *Pour cooking liquid into a bowl; let stand 5 minutes.
• Skim fat from surface of liquid.
• Return cooking liquid and shredded pork to slow cooker; stir well.
• Cover with lid, and cook on high-heat setting 15 minutes or until warm.
• Serve pork in flour tortillas with Fruity Lime Salsa.
• Garnish with fresh cilantro leaves, if desired.
• Yield: 16 servings (serving size: 1 tortilla ½ cup pork mixture, and about 3 ½ Tablespoons salsa).

GRILLED PORK TENDERLOIN WITH FIRECRACKER MARINADE

Steps:

• In resealable food-storage plastic bag, mix barbecue sauce, brown sugar, 2 tablespoons oil, the white wine vinegar, soy sauce, pepper sauce and 1 clove garlic. Add pork; turn to coat. Seal bag and refrigerate, turning pork occasionally, at least 2 hours but no longer than 12 hours.
• Heat coals or gas grill for direct heat. In large bowl, mix bell peppers, 2 tablespoons oil, the balsamic vinegar, salt and 2 cloves garlic. Remove pork from marinade; reserve marinade.
• Cover and grill pork over medium heat 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Discard any remaining marinade.
• Cut pork into slices; arrange on platter with bell pepper mixture.

SALSA SKILLET PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chops on both sides in batches., Return all chops to pan. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.