3 Ingredient Pulled Pork

This recipe is SO easy. And it's our favorite bbq pulled pork! I don't remember where I got this recipe- but we've been making it for a really long time.

4 cups Root Beer
1- 16 oz bottle of your favorite bbq sauce
3 (ish) lb pork roast

Put root beer and pork roast into the crock pot. Cook on low for 7-8 hours or on low for 4 hours. Shred pork. I just shred it in the crock pot- it just falls apart and it leaves the meat mixture a little 'chunky'-- we like it that way. Add the bbq sauce. Serve on rolls. I prefer sesame seed kaiser rolls. My kids like slider rolls.

Pork Potstickers

These potstickers were super yummy!!! It looks like a lot of instruction- it's really not. It's not complicated at all.

Ingredients

• 1 head Napa cabbage, shredded
  
• 2 egg whites, lightly beaten
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons oyster sauce
• 2 tablespoons chicken stock
  
• 4 teaspoons toasted sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon sugar

• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 1/2 cup finely minced scallions
• 1 tablespoon minced fresh ginger
• 4 garlic clove, minced
• 1 pound ground pork
• 1 pkg wonton wrappers (round, if you can find them)
  

Instructions

Bring a small pot of water to a boil. Add the cabbage and blanch it for 1 minute. Drain the cabbage, rinse it immediately with cold water, then drain it again. Over a sink or bowl, squeeze small handfuls of the cabbage to release as much water as possible, then wrap it in two layers of paper towels and squeeze again. Wrap and squeeze the cabbage one more time, then set it aside.

Whisk together the egg white, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, salt, and pepper in a medium-size bowl. Stir in the cabbage, scallions, ginger, and garlic. Add the pork and stir the filling until it's thoroughly combined.

Fill a small bowl with cool water. Lay 4 dumpling wrappers on a work surface, covering the remaining wrappers with a damp cloth.

Spoon 2 level teaspoons of the filling onto the center of each wrapper. Using your fingertip, moisten half of the outer edge of the wrappers with water.

Pick up each wrapper and bring the opposite edges together over the filling, forming a taco shape. Press the edges together, pinch a few pleats to seal the dumpling, then gently squeeze around the filling to eliminate any air pockets.

Transfer the stuffed dumplings to a baking sheet lined with parchment or waxed paper, spacing them so they don't touch. Keep them covered with a damp cloth while stuffing the remaining dumplings.

Refrigerate pork and shrimp dumplings, on a baking sheet covered in plastic wrap, for up to 2 hours before cooking. Vegetable dumplings should be cooked or frozen immediately (moisture in the filling can soften the wrappers).

Heat 1-1/2 teaspoons peanut (or vegetable) oil in a large nonstick skillet over medium-high heat.

Arrange half the dumplings in the skillet and cook, without disturbing, until their sides are golden, about 2 minutes.

Add 1/4 cup water and immediately cover the pan, reducing the heat slightly. Cook shrimp and vegetable dumplings for 3 minutes, pork for 5 minutes.

Uncover the pan and raise the heat again. Cook off any remaining water, shaking the pan a few times, and continue frying the dumplings until their sides become crispy, about 2 minutes more.

Transfer them to a plate and serve immediately, or keep them covered in a warm oven until the remaining dumplings are cooked.

***slightly adapted from FamilyFun recipes.

BBQ Ribs

(Thank you to my husband for taking the picture.)

I refuse to eat any meat on a bone. I refuse to remove the bone from meat as well. I have never cooked a turkey or bone in chicken, beef, pork chops, etc. But these ribs are AMAZING. I will seriously lick the bone! I gag when I'm preparing them- but oh they are SO good once they're done!!! And SO easy!!

2 cups Brown Sugar
1-2 cups BBQ sauce-- your favorite kind
2 slabs of ribs (not frozen- fresh or thawed)

Place ribs on a pan (I just use a cookie sheet with sides). Blot with paper towels. Lather them up with the brown sugar. Let set for a few hours (I try to do 4 hours). Cover with aluminum foil and bake at 350* for 2 hours. Remove from oven. Take the ribs off the pan and put them on the grill. Baste one side with BBQ sauce. Grill for 5 minutes. Flip and baste the other side. Grill for another 5 minutes. Remove and ENJOY! If you want more BBQ sauce, add a little more.

Pork Chops with Lemon and Rosemary

(Adapted from Taste of Home)

• 2 garlic cloves, minced
• 1/2 cup lemon juice
• 2 teaspoons grated lemon peel
• 2 tablespoons olive oil
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/8 teaspoon dried basil
• 1/8 teaspoon lemon-pepper seasoning
• 4 pork chops (1-inch thick) ***I used 8 1/2 inch thick chops)
  

Directions

• In a small bowl, whisk garlic, lemon juice, peel, oil, rosemary, basil and pepper. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade, turning occasionally.
• Drain marinade; brush the remaining marinade on the chops while cooking. Grill chops over medium heat about 6 minutes per side or until juices run clear. ***Adjust grilling time if you are using thinner chops.***

Easy Egg Rolls

Easy Egg Rolls

1 pound ground beef, cooked and drained (or chicken or pork)
1 package (16 ounces) coleslaw mix
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 scallions- chopped
15 egg roll wrappers (1 pkg)
1 tablespoon cornstarch
Vegetable oil for frying

Directions:
In a bowl, combine the first seven ingredients. Place a heaping tablespoonful of meat mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling.
In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.
(Chicken is my favorite)

Pork Tenderloin

I forgot to take a picture- but we had this for dinner last night and it was soooo good! The pork was really tender and juicy and the flavor was fantastic!

2 lb (or 2- 1 lb) Pork Tenderloin
Marinade in following sauce overnight (mine marinated for 48 hours)

Marinade:
1 cup Soy Sauce
4 tbsp Sugar
2 tbsp Worcestershire Sauce
2 tbsp Apple Cider Vinegar
1/2 Yellow Onion- minced
5 cloves Garlic- minced
2 tsp Ginger (I used granulated- you could use fresh if you have it)

Mix together all ingredients for marinade. Marinade pork tenderloin for 6-48 hours (the longer the better). Preheat oven to 350* and bake for 45-60 minutes (depending on oven and pan type). I served it with a tossed salad and rice. I baked the pork in the marinade and then strained the marinade to get rid of the garlic and onion (you could obviously keep those :)) and then we used the leftover marinade as a gravy.