BBQ'd Spareribs

3/4 c. ketchup
3/4 c. water
3 T. vinegar
1 T. salt
1 t. chili powder
2 T. worchestershire
dash of pepper/paprika

Mix together and pour over ribs in crockpot. Cook until tender, about 3 hours.

Perfect Pork Tenderloin

It is really helpful to have a wired meat thermometer so you can see when the roast reaches 140 and remove from oven, but this method has worked for me without a problem without a wired one. Also, cooking time may need to be adjusted based on your ovens ability to retain heat.

INGREDIENTS
pork tenderloin
seasonings as desired

Season the tenderloin to your taste - can marinate for an hour or up to a day.

Place in shallow roasting pan lined with foil. Preheat oven to 550. Calculate cooking time at EXACTLY 5 1/2 minutes per pound. Place meat in oven and cook. When the calculated time is over, turn off oven and set timer for 1 hour. DO NOT OPEN THE OVEN. Allow the heat to cook the roast.

When hour is complete, remove and temp should be about 140. Allow meat to rest for 5 minutes for juices to redistribute. After resting, temp should be around 145-150. Meat will be incredibly tender and juicy.

***You can also add 1 in cut carrots/potatoes to the roasting pan around the loin, but not touching it. Just drizzle with oil and season to taste. Veggies should be cooked perfectly. *watch for an oil that has a very high smoke point. Cooking at this high of temperature can cause oil to smoke*

Chili Verde

Serve as sauce over enchiladas, chimichangas or as the filling for burritos with refried beans, sour cream, and cheese. Can also put in soup bowls and broil cheese on top like french onion soup. It's YUMMY

2-3 lbs pork roast or chicken seasoned with garlic powder - precooked and cubed or shredded

Saute together:
2-3 tablespoons lard or butter
1 or 2 large fine chopped onion
1 full head minced garlic or more (your preference)

Then thicken with:
6 tablespoons flour

Once liquid is absorbed into flour, add the following and bring to a boil until thickened:
5 cups chicken broth (broth is not traditional, but I like the flavor better)

Then add:

1 24 oz can whole green chilies, some coarsely chopped and some pureed (find them in the Latino section)
1 medium can tomatillos (at least 5 fruits), pureed - Latino section
half jar of sliced jalapenos, can use more if desired - the heat will cook out the longer it simmers so be generous cause this adds tons of flavor
2 small cans Herdez Salsa Verde - also in Latino section

2 tablespoons ground cumin (or to taste)
2 tablespoons ground chili powder (or to taste)
1/2 teaspoon pepper
1 teaspoon salt or to taste
Can add garlic powder if desired
the precooked meat

Allow to simmer for at least 1 hour, or keep on low in crock pot all day, stir occasionally - it gets better the longer it simmers. Can add instant potato flakes before serving to thicken if you like it thicker.