Pork Recipes:

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Shredded Pork	South Beach-Style Leg of Pork
Simple Boneless Country Style Spare Ribs	Simple Baby Back Ribs
Spicy Baby Back Ribs	Kabobs

2 lbs pork shoulder roast or 1-1/2 lbs boneless pork shoulder roast, cut into 3-inch chunks
1 small white onion, quartered
2 cloves garlic, peeled and coarsed chopped
1 teaspoon salt

Instructions:

Place pork, onion and garlic in 2-quart saucepot; cover completely with water and bring to a rolling boil.
Reduce heat and simmer for 1-1/2 hours or until meat is tender.
Drain meat (discard garlic and onion). When cool enough to handle, remove bones, shred pork and store in refrigerator until ready to use.

Add your favorite barbeque sauce.

Serves 4

3 ½ - 4-pound boneless leg of pork (fresh ham)	6 cloves chopped garlic
2 cups orange juice	2 teaspoons salt
1 teaspoon cumin	2 teaspoons dried oregano

Instructions:

Chop garlic cloves in slivers and insert into slits in pork made with sharp knife.
Mix orange juice, salt, cumin and oregano.
Place pork in large shallow pan, pour marinade over pork, cover and marinate in refrigerator overnight.
Preheat oven to 350 degrees F.
Place pork in a roasting pan and roast for 1 hour to 1 1/2 hours, about 20 minutes per pound, or until meat thermometer inserted in thickest part reads 150 degrees F.
Remove from oven, cover and let rest for 20 minutes.

Serves 8-10, with leftovers

2 1/2 pounds country style pork ribs	1 tablespoon garlic powder
1 teaspoon ground black pepper	2 tablespoons salt
1 cup barbeque sauce

Instructions:

Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
Preheat oven to 325 degrees F (165 degrees C).
Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs.
Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

2 pounds pork baby back ribs

1 (18 ounce) bottle barbecue sauce

Instructions:

Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray.
Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
Preheat oven to 300 degrees F (150 degrees C).
Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours.
Remove from foil and add more sauce, if desired.

2 racks pork baby back ribs (about 4 1/2 lbs)	1 tsp garlic powder
2 Tbsp olive oil	1 tsp onion powder
1/4 cup packed brown sugar	1/2 tsp cayenne pepper
1/4 cup paprika	Sauce:
1 Tbsp pepper	1/2 cup barbeque sauce
	1/4 cup nonalcoholic beer or beef broth

Instructions:

Rub ribs with oil.
In a small bowl, combine brown sugar, paprika, pepper, garlic powder, onion powder and cayenne; rub over ribs.
Wrap in a large piece of heavy-duty foil (about 28" x 18"). Seal the edges of the foil.
In a small bowl combine babreque sauce and beer (or broth); set aside.
Grill ribs, over indirect medium heat for 1 hr.
Carefully remove ribs from foil. Place over direct heat; baste with sauce.
Grill 20 minutes longer or until juices run clear and meat is tender, turning once and basting occasionally.

4 Servings

2 pork tenderloins (1 lb each) cut into 1" cubes	1-1 1/2 cups vegetable oil
6 small red potatoes, halved	1/3 cup worcestshire sauce
1/4 cup white wine vinegar	1/4 cup soy sauce
3 Tbsp prepared mustard	2 Tbsp minced fresh parsley
3 tsp pepper	2 garlic cloves, minced
1/3 cup lemon juice	3 ears sweet corn, cut into 1" wheels
1 large onion, cut into wedges	1 large green pepper, cut into 1" pieces
1 package cherry tomatoes (11 1/2 ozs)	1/2 lb medium fresh mushrooms
1 1/2 cups cubed fresh pineapple

Instructions:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-18 mins or until tender. Drain and set aside.
In a small bowl, combine the oil, lemon juice, worcestshire sauce, vinegar, soy sauce, mustard, parsley, pepper, and garlic.
Pour half into a large resealble plastic bag; add the pork.
Pour the remaining half into another large resealable plastic bag, add the vegetables and pineapple.
Seal both bags and turn to coat bag contents; refrigerate for 2 hours.
Drain and discard both marinades.
on 12 metal or soaked wooden skewers, alternatively thread pork with vegetables and pineapple.
Grill, covered, over medium heat for 8-10 minutes on each side or until pork juices run clear.

6 Servings