Pulled Pork and Beans with Spanish Rice

Wishing everyone had a wonderful Mother's Day.  In the spirit of giving Mom's a break combining with the Mexican menu of last week, my gift to all the mom's is a terrific slow cooker recipe.  Versatile and simple with many possibilities or serve as shown. 
Are you like some I know and don't care for beans?  Simply leave them out.  No beer?  Use wine or chicken broth, etc.  Save yourself some time and a trip to the store...improvise...always improvise. 

Do you all remember the skit from In Living Color with Jim Carrey?  Pork and Beans!? 
I hope yours turns out better than his! 

Pulled Pork and Beans
Print recipe here

2 pound pork roast

1 can beer
½-1 whole red onion, sliced
1 jalapeno, chopped
2 tsp garlic, minced
2 tsp oregano
1 tsp cumin
½ tsp paprika
½ tsp celtic sea salt
½ tsp fresh cracked pepper
1- 15 oz can pinto beans, drained

1. Place all ingredients except beans into your slow cooker. Cook on low 8-10 hours or high for 4-6 hours.

2. 1 hour before serving, shred pork with forks right in the casserole. Add the drained beans. Cook on low for remaining hour. Serve in tortillas, taco shells, over Spanish Rice, tostada shells, in a taco salad or plop on a bun with pepper jack cheese for a Mexican inspired 'samich.

Spanish Rice
Print recipe here
2 TB butter
1 tsp garlic, minced
2 C basmati rice
½ whole red or yellow onion, diced
1 tsp dried oregano
½ t ground chipotle, ancho or chili powder
1- 15 oz can tomato sauce (or a scant 2 cups)
1- 15 oz can low sodium chicken broth (or a scant 2 cups)
½ cup cilantro, chopped
½ of a lime, juiced

1. In a larger skillet, heat butter and garlic, saute 1 minute over medium heat. Add rice, onion and seasoning. Cook 5 minutes or until grains turn golden.

2. Stir in the tomato sauce and chicken broth. Bring to a boil, over high heat, stirring frequently. Once boiling, turn heat to low. Cover and let simmer 25-30 minutes.

3. Remove from heat and let stand, covered for at least 5 minutes. Stir in cilantro, squeeze your ½ a lime over whole dish and serve.

Today's recipes where brought to you by, inspired or adapted from:  A Good Appetite

Linked up at : 33 Shades of Green and Traditional Tuesday

Orange Maple Pork Tenderloin

Have you noticed a trend with my menu lately.  I notice that they all contain wine.  Hmmm...  It IS a great tenderizer, it does add a depth of flavor and I just happen to have some around from all the holiday goodness!   Great fancy dinner in 2 simple steps. 

Orange Maple Pork Tenderloin
Print recipe here
1-2 pound pork tenderloin, cut into large chunks
1/2 C orange juice
1/2 C dry white wine
1/2 C pure maple syrup (KT#6)
2 TB grapeseed oil or unsalted butter
2 TB fresh rosemary, chopped  (KT#1)
1 tsp celtic sea salt
1/2 tsp fresh cracked pepper
2 TB orange juice
2 TB corn starch

1.  Place the cut pork tenderloin into the slow cooker. Pour the orange juice, wine, maple syrup and oil over the meat.  Top with rosemary, salt and pepper. (For dried measurements, Kitchen Technique #1.) Cover and cook on low for 7 1/2 hours or high for 3 1/2 hours.

2.  Combine orange juice and cornstarch in a small cup and mix until dissolved,  pour into slow cooker and stir through.  Cover and cook on high for 30 minutes. 

Serve over rice or egg noodles.  Make sure to spoon more sauce over your veggies because it is that good!  I have also made this using chicken with great results.  Enjoy!

Today's recipes where brought to you by, inspired or adapted from:  AllRecipes