Pulled Pork Sandwiches

I am starting to "hit the wall" with cooking with this pregnancy, 11 weeks left, I can do it. Maybe this is just an off week, the weather has been so nice so we are outside all of the time. I need to start looking up crock pot recipes again. But, this was totally easy. I put it in the oven in the morning and it was done at 6. I used a 4.5 pound pork tenderloin, but you could use a pork shoulder, a cut of meat with the bone, whatever.

Ingredients:

4 to 5 pound pork tenderloin (or other cut of meat)

Pork rub (I got mine at Walmart in the baking isle near the spices. There are also several recipes online for different "rubs", I am not motivated enough to make any homemade)
Aluminum foil
Rolls
Sauteed sweet onions and peppers (optional)
Mozz cheese (optional)
BBQ sauce

Rub pork with "pork rub". Place meat on 2 pieces of aluminum foil big enough to wrap meat in. Wrap foil around meat and place in a 9 by 13 pan. Cook in oven at 225 degrees 8 to 10 hours (mine took about 10 hours). Remove from oven and let it sit for about 10 to 15 minutes (I would also check with a meat thermometer to make sure it is done, which it should be). Take 2 forks and pull meat apart. You can pour BBQ sauce on it, or top it with BBQ sauce when you put it on the rolls. Top with onions, peppers, Mozz cheese. This roast made enough for about 3 meals for our family. I used it for lunch the next day and then used it in tacos for another meal. Love the cook once, use 3 times theory.

Pork taco lettuce wraps

This is a meal that takes minutes to make if you have several of the ingredients as left overs from previous meals. It is also known as ,"whatever is left in my fridge" or "Kristen surprise". I will often make a roast one night, then make this another night, then make Tortilla Soup that I posted earlier with the leftovers from this meal. I roast and puree the veggies, just because of the battle I am too tired to fight at dinner time. I roast several veggies and freeze them, then thaw and puree them when I am ready to use them. The picture of this would be so much prettier if I had not pureed the veggies, and if I had some fresh cilantro (so missing that!!!). You can also serve these on tortillas, taco shells, or with chips.

Ingredients:
Left over roast or chicken; or about 1 pound of ground beef, or other meat
1 onion
1 red pepper (I prefer Red, but others work, no prejudice here)
Olive Oil
1 tsp. minced garlic
1 to 2 cups of rice (cooked just depends on how much you need to make enough to feed everyone)
1 to 2 tsp. lime juice
1 can of beans (I prefer black, but whatever you have works)
1 tsp. chili powder (you can also use a packet of fajita seasoning instead of these three spices)
1 tsp. cumin
1 tsp. ground coriander
Salt and pepper to taste
Romaine, Redleaf, or Boston lettuce (to wrap them in)
Serve with Tortillas, nachos, or on lettuce
Top with salsa, chopped tomatoes, cheese, sour cream, avocados

If the meat needs to be cooked, heat up a little bit of oil in a pan and cook the meat (If I have to cook the meat I always drain it when it is cooked, so as not to add more fat to the meal). Add garlic and spices to meat. Cut up and saute veggies (or cut up, drizzled with olive oil, and roast in the oven at 450 for 35 to 40 min, stirring once). Add to meat, add lime juice. After veggies are cooked add beans and rice to meat and cook until flavors combine.