Day 13: Pork Mango Cubano

Pork Mango Cubano

Served with Macaroni and Cheese

This was a "off the top of my head" recipe. Overall, it wasn't too bad. The orange juice gave it a sweet flavor which was interesting with the salsa flavor. I served it with macaroni and cheese, but I think it would be much better with rice and maybe a "sweet" vegetable like peas or corn. Maybe a side salad as the vegetable.

Pork Mango Cubano

Ingredients:

• 1 whole pork tenderloin, butterflied (about 1 1/2 pounds)
• 1 lb chorizo sausage
• 1 Jar Chunky Salsa
• 3 tbsp chopped fresh cilantro leaves
• 1 ripe mango, seeded and chopped
• ¼ c packed brown sugar
• 2 c orange juice

Directions:
1) Place the pork in the bottom of a slow cooker.
2) Meanwhile, in a skillet brown up the chorizo. Drain the grease.
3) Put chorizo in slow cooker around pork. Pour salsa over meat. Sprinkle cilantro leaves on top. Add mango.
4) Cook on high for 4-5 hrs. Pork should be done but not easily able to be shredded.
5) After the pork is done, place on a plate for slicing.
6) In slow cooker add brown sugar and orange juice. Stir together and serve as “gravy” over pork.

Macaroni and Cheese Recipe found here.

Day 10: Cajun Pork Chops with Mushroom Gravy and Rice

Cajun Pork Chops with Mushroom Gravy and Rice

Also served with Green Peas

Cajun Pork Chops
Ingredients:

• 8 Pork Chops
• Cajun seasoning
• Flour
• Olive Oil

Directions:

1. In a plate mix flour and cajun seasoning together. The ratio between the 2 is to your liking.
2. In a skillet, coat the bottom  with Olive Oil.
3. Coat both sides of chops with the flour mixture. Cook on both sides until done.

Mushroom Gravy
Ingredients:

• 1 c. chicken broth
• 1 can Golden Mushroom Soup
• 1 package Mushroom gravy mix
• 1 can mushroom pieces

Directions;

1. In a skillet, sautee mushrooms for about 5 minutes.
2. Add in soup, gravy mix, and broth.
3. Cook until bubbly.

Broth Simmered Rice
Ingredients:

• Rice
• Broth (chicken broth pairs well with pork)

Directions:

1. Cook rice according to package, using broth instead of water.

Day 7 - Slow Cooker Golden Mushroom Pork & Apples and Macaroni and Cheese

Slow Cooker Golden Mushroom Pork & Apples and Macaroni and Cheese

Also served with a Side Salad (Mixed Greens, carrots, cherry tomatoes and cucumber)

Slow Cooker Golden Mushroom Pork & Apples

© Campbell’s Kitchen


Ingredients:
• 4 cans (10 3/4 ounces each) Golden Mushroom Soup
• 1 cup water
• 2 tbsp packed brown sugar
• 2 tbsp Worcestershire sauce
• 2 tsp dried thyme leaves, crushed
• 8 boneless pork chops, 3/4-inch thick (about 2 pounds)
• 4 large Granny Smith apples, sliced
• 2 large onions, sliced (about 2 cups)


Directions:
1. Stir the soup, water, brown sugar, Worcestershire and thyme in a 4-quart slow cooker. Add the pork, apples and onions.
2. Cover and cook on LOW for 8 to 9 hours or until the pork is cooked through.


Macaroni and Cheese



Ingredients:
• 6 c uncooked elbow macaroni
• ½ cup butter or margarine
• ½ c all-purpose flour
• 1 tsp salt
• 1 pinch pepper
• 4 c. milk
• 4 c shredded Cheddar cheese
• ½ c Parmesan Cheese


Directions:
1. Cook macaroni noodles according to package.
2. Meanwhile, in a medium saucepan, melt butter. Whisk in flour, salt and pepper. Cook until bubbly.
3. Gradually add milk; cook and stir until thickened.
4. Stir in cheese until melted.
5. Drain macaroni; add to cheese sauce and stir to coat.



Day 3 - Smothered Cajun Pork Chops

Smothered Cajun Pork Chops

Served with Mashed Potatoes and Green Peas

Ingredients
• 2 tbsp cornstarch
• 1 ¾ c. Beef Stock
• ¼ tsp ground black pepper
• Vegetable cooking spray
• 6 boneless pork chops, ½ -inch thick
• 1 medium onion, sliced
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 orange pepper, sliced


Directions
1. Stir the cornstarch, stock and black pepper in a small bowl until the mixture is smooth.
2. Season both sides of pork with Cajun seasoning.
3. Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the pork and cook until cooked through.
4. Remove the pork from the skillet. Cover to keep warm.
5. Add onion and peppers to skillet. Cook until tender-crisp.
6. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens.
7. Serve onion and pepper mixture over the pork.

**Crystal's Note: I used already prepared potatoes for this meal. I do have a recipe for homemade mashed potatoes that I will post another day.**

Day 2 -- Cajun Pork with Fire – Roasted Red Peppers & Red Potatoes

Pork with Fire – Roasted Red Peppers & Red Potatoes

served with mini corn on the cob ears

Ingredients
• 4 boneless pork chops, 1/2-inch thick
• Ground black pepper
• Cajun Seasoning
• 1 tablespoon olive oil
• 8 medium red potatoes, cut up
• 1 medium onion, sliced (about 1/2 cup)
• 1 teaspoon dried oregano leaves, crushed
• 1 cup Chicken Stock
• 1/2 cup diced roasted red pepper

Directions
1. Season the pork with the black pepper.
2. Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the pork and cook for 10 minutes or until it's well browned on both sides. Remove the pork from the skillet.
3. Add the potatoes, onion and oregano to the skillet. Cook for 5 minutes or until the vegetables are browned, stirring occasionally.
4. Add the pork, stock and red pepper to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.

**Crystal's Notes: This recipe is based off this one on Campbell's Kitchen. I sometimes cut the pork into strips prior to cooking.**



Day 1 -- BBQ Night!

Carolina Pulled Pork BBQ Sandwiches, Carolina Style No-Bake Baked Beans and Coleslaw Coleslaw Not Pictured 

Carolina Pulled Pork BBQ Sandwiches

    Ingredients:

·         1 batch of Carolina BBQ sauce (see below for recipe)

·         Pork Tenderloin

·         Buns

Directions:

1.    Place pork tenderloin in slow cooker. Pour sauce over tenderloin.

2.    Cook on high for 5 hours.

3.    Take tenderloin out and shred it. Place back in slow cooker.

4.    Cook on low for 3 hours.

5.    Spoon pork onto buns and serve.

Carolina BBQ Sauce

      Ingredients:

·         1 c. yellow mustard

·         ½ c. sugar

·         ¼ c. light brown sugar

·         ¾ c. distilled apple cider vinegar

·         2 tbsp. chili powder

·         1 tsp. black pepper

·         ¼ tsp. cayenne pepper

·         ½ tsp. soy sauce

·         2 tbsp. butter, melted

    

      Directions:

1.    Mix all ingredients together.

2.    Makes about 2 ¾ cups.

Carolina Style No-Bake Baked Beans

Ingredients:

·         1 lb bacon

·         1 onion, diced

·         2 green peppers, diced

·         4 cans (19.75 oz each) pork and beans

·         ¾ c. Carolina BBQ sauce

·         ½  c. light brown sugar

·         ¼ c. distilled apple cider vinegar

Directions:

1.    Cut bacon into pieces and brown up in pan. DO NOT CRISP OR COMPLETELY COOK BACON. Remove from pan. Do not drain grease or clean pan.

2.    Dice up an onion and 2 green peppers.

3.    Add onion and peppers to bacon grease and cook.

4.    Transfer onions and peppers to large pot. Add bacon pieces.

5.    Add cans of pork and beans. Stir.

6.    Add in Carolina BBQ sauce. Stir. Then add in brown sugar and vinegar. Stir.

7.    Cook on low for 2 hours, stirring occasionally.

Coleslaw

      Ingredients

• 1 head green cabbage, finely shredded
• 2 large carrots, finely shredded
• ¾ c. mayonnaise
• 2 Tbsp sour cream
• 2 Tbsp sugar, or to taste
• 2 Tbsp white vinegar
• Salt and freshly ground pepper
• 1 tsp. ground cayenne pepper

     

         Directions

1.    Combine the shredded cabbage and carrots in a large bowl.

2.    Whisk together the mayonnaise, sour cream, sugar, vinegar, salt, pepper, and cayenne pepper in a medium bowl.

3.    Add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.