4 lb. pork loin roast
6 apples, cored and quartered
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground

Rub the pork roast with a little salt and pepper to coat. Place the roast into a broiler pan and broil to remove any of the excess fat, drain well.

Place the apple pieces into the bottom of the slow cooker. Next place the pork loin on top of the applies. Combine the ginger, brown sugar and apple juice in a small bowl. Pour the apple juice mixture over the top of the roast.

Cover and cook on a low setting for about 10-12 hours or until the roast is done.


Perfect Pork Chops

2-inch thick boneless pork chops
Garlic powder
Kosher salt
Pepper
Olive oil

Sprinkle salt pepper and garlic powder on both side of the pork
Coat the bottom of a large frying pan with olive oil place over a medium heat. Fry both sides of the pork until it is golden brown. Place in a pan and bake at 425 degrees for 30 minutes. To the frying pan, add 1/2 cup of vegetable broth and add 1 stick of butter and let reduce until thick. Pour over the pork and serve hot.


Simple Pork Roast

3-4 pound pork roast

Olive oil
Salt pepper garlic powder

Sear the pork roast on all sides and place in aluminum foil. Place in a 425-degree oven and bake for 1 hour. Take out of oven and let rest for 1/2 hour before cutting. Serve with your favorite vegetables.

Mesquite Ribs

1 large rack of pork ribs
Mesquite wood chip soaked in either apple juice or water

You want to get your grill going before you start preparing the ribs.

Spread the charcoal around the bottom of the grill and make sure that there is enough to last a long time. Light the charcoal and place the wood chips in carefully. When the charcoal is ready, put the rib on the grill and turn every 5-10 minutes for one half hour. You will know when the ribs are done because the meat will pull away from the bones.

Barbecue sauce:

Sautee 2 large onions 4 cloves of garlic, 1 large green pepper, salt and pepper in a large pan until browned. Transfer into a large saucepot and add 4 cups of ketchup, ½ cup of honey, and ¼ cup of soy sauce, and 1 can of pineapple chunks drained simmer for half an hour and strain the barbecue sauce in a bowl and toss out the vegetables. When the ribs are almost done, paint the barbeque sauce on both sides and continue to do this until they are cooked completely.

Stuffed Cabbage

1 large head of cabbage
2 cups of cooked white rice
2 boneless pork chops sautéed in butter and cubed
2 cups of tomato sauce
1 stick of butter
Salt and pepper to taste

Boil cabbage until thoroughly cooked. Take the leaves out very carefully and lay them on a clean work surface.

Combine the rice, butter, and pork in a bowl. Salt and pepper according to your taste.

Place a heaping tablespoon of the rice mixture in the cabbage leaf closer to the end of the leave and roll it like an egg roll. Place it in a baking pan and continue until you have no rice mixture left.

Ladle the tomato sauce over the cabbage and top with cheese. Cover pan with foil. Bake at 350 degrees for 30 minutes. It is important to note that caution should be used when you take the foil off of the pan. Steam will escape and can burn or scald you.  Let cool for 20 minutes before serving.

A little trick to cooking cabbage is to cut out the core before you start cooking it. The leaves will simply fall away from each other as they cook and they will not break as easily.