Pork Barbacoa

Here is another to go along with the Cafe Rio bunch. I started this before bed and it was ready for dinner the next day. I know it sounds like a serious time commitment but honestly, it is so easy. The meat just falls apart when it comes time to shred. You'll love it.

Ingredients:

5-6 lb roast
1 tbs cumin
1 c brown sugar
12 oz bottle taco sauce (not salsa)
24 oz bottle of Coca Cola or Dr. Pepper


Cook roast on low 12 hours in crock pot with water added half way up roast. After 12 hours drain water off roast and add remaining ingredients. Continue cooking 4 more hours. Shred the meat and cook 1-2 more hours.

Hoisin Pork Tenderloin

I found this recipe in Cooking Light. I've subsituted Hoisin sauce with terriyaki sauce and it's still very good but I definitely prefer the Hoisin sauce. You'll find Hoisin sauce with asian foods in the supermarket. This is also a fantastic recipe to prepare and freeze. I usually buy pork tenderloin in a large package (aprox. 4 pounds). I make one for dinner that night and put the other three in the freezer. That way, you can easily pull out a frozen tenderloin the night before and let it thaw in the fridge. It still tastes amazing and it makes life easier.

Ingredients:
1/4 cup Hoisin sauce
2 Tb sliced green onions
2 Tb low-sodium soy sauce
1 Tb rice wine vinegar
2 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1 Tb sesame seeds

Instructions:
1. Combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 2 hours, turning bag once.
2. Preheat oven to 425 degrees
3. Remove pork from bag, resering mainade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Bake at 425 degrees for 15 minutes. Sprinkle pork with sesame seeds; bake an aditional 5 minutes or until a thermometer registers 160 degrees (slightly pink). Place pork on a cutting board; let stand 10 minutes. Cut into slices.
4. Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about two minutes); serve with pork.

WW points: 4 (serving size is 3 ounces pork)