Kneaders BBQ Pulled Pork Sandwiches

This is my new favorite pulled pork recipe. I use Lillie's Carolina Barbeque Sauce that I find at Whole Foods. Yum!

Ingredients:

1 1/2 tbsp chili powder

3/4 tsp salt

1/2 tsp freshly ground black pepper

1 (about 3.5 lb) pork shoulder roast (or pork loin. I like to buy the large pork loins at Costco. One pork loin is enough for three meals for our family)

1 onion, roughly sliced

1 tsp minced garlic

1 1/2 cups barbecue sauce, divided

4 cups water

your favorite rolls or buns

coleslaw, for garnish (optional)

cilantro, for garnish (optional)

red onion, for garnish (optional)

Instructions:

In a small bowl, combine the chili powder, salt and pepper. Rub the mixture onto the pork until it is thoroughly coated.

Placed the sliced onion and garlic in the bottom of a slow cooker. Add water to the slow cooker. Add the pork covered by a 1/2 cup of barbecue sauce. Cook the roast on high until it is very tender and easy to shred, about 6 hours.

Remove the pork from the slow cooker and place in a 9x13 dish. Strain and discard the cooking liquid from the slow cooker, keeping the onion. 

Shred the pork. Return it, and the onions, to the slow cooker. Mix in the remaining cup of barbecue sauce. Cook until heated through. 

Serve on rolls or buns with desired toppings such as coleslaw or cilantro.

 

 

Bob's Baby Backs

recipe by Bob, my aunt's neighbor

baby back ribs
salt and pepper
your favorite bbq sauce

Preheat oven to 200 degrees. Cut the ribs in 4-rib sections. Sprinkle with salt and pepper. Wrap each section in some heavy duty foil, seal tightly (meat side up) and place on a baking sheet (think cookie sheet with sides).

Bake in the oven for 8-9 hours (7 hours will do if that's all the time you have).

Remove from oven. Place on the grill meat side up. Brush with your favorite bbq sauce and grill on low until the sauce caramelizes (about 15 minutes).

Tongs are good for working with the ribs because the whole idea is for the meat to just fall off the bones, preferably on people's plates and not on the grill, so be gentle with them!

We all give this recipe a thumbs up!

Cranberry-Glazed Pork Roast

from Taste of Home Winning Recipes 

1 tsp salt

1/2 tsp pepper

1 boneless rolled pork loin roast (about 3 pounds)

1 c jellied cranberry sauce

1/2 c orange juice

1/4 c packed brown sugar

Season the pork with salt and pepper. Place roast in greased roasting pan. Bake uncovered at 350 degrees for 60 minutes.

While the roast is baking, combine the cranberry sauce, orange juice and brown sugar in saucepan. Cook over medium heat, stirring occasionally, until mixture is smooth. 

During the last 20 minutes of baking repeatedly drizzle the glaze on the pork until the sauce is gone.

All this tasty pork needs is a couple of sides like mashed potatoes and green beans! Yum!

Husband rating: 4 stars

Boys gave it two thumbs up

Roasted Pork Tenderloin with Asian Dry Rub

lightly adapted from the Costco Connection magazine

2 tbsp light brown sugar, packed

2 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp ground cloves

2 pork tenderloins (around 1 pound each, trimmed if needed)

Preheat oven to 425 degrees. Line a medium baking pan with foil.

Stir together brown sugar, ginger, cinnamon, salt, pepper and cloves in small bowl. Rub pork with mixture.

Place pork in prepared pan and roast until the pork's internal temperature reaches 145 degrees, probably between 25-35 minutes depending on the size of the tenderloin. Remove from oven, cover loosely with foil and let stand for 3 minutes. Cut into slices. Serve with mashed potatoes, seasoned rice, green beans or roasted broccoli.

My youngest son said described this pork as "epic!" Our whole family loved it. This is easy, healthy and inexpensive. 

Shredded Sweet Pork

lightly adapted from allrecipes.com, submitted by Dean

3 pounds pork shoulder roast
2 cups salsa (not chunky salsa)
1 (12 oz) can or bottle cola-flavored carbonated beverage
1 cups brown sugar
2 tbsp fajita seasoning
2 tbsp taco seasoning mix

Place pork roast in the crock of a slow cooker, and add 4 cups water. Cook on High for 5 hours.

Remove pork from the slow cooker and drain liquid. Shred the pork and set aside. Combine the salsa, cola, brown sugar, fajita seasoning and taco seasoning in the slow cooker. Add the pork and mix. Cook on low for an additional 1-2 hours.

We made tacos and a salad out of this. We used black beans, shredded cheese, chopped tomatoes, cilantro lime rice (cook 2 cups of rice then add 2 tsp fresh lime juice, chopped cilantro and salt to taste), the pork and the Tomatillo Ranch dressing I love. For my salad I also added some guacamole.

This is a perfect meal to have with friends. Everyone can bring something and it makes it so easy.

I have other sweet pork recipes on this blog. I've been trying to find just the right flavor. This is it! This is our favorite sweet pork recipe.

Husband rating: 5 stars

boys say: thumbs up

Ginger Sesame Pork

lightly adapted from simplyrecipes.com

• 1 to 1 1/4 pound pork tenderloin, trimmed of silver-skin
• 1 inch piece peeled ginger root, finely grated
• 3 cloves garlic, peeled and chopped (or 1.5 tsp minced garlic)
• 1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
• 2 teaspoons brown sugar
• 1/3 cup minced green onions
• 2 Tbsp seasoned rice vinegar
• 2 Tbsp olive oil
• 1/2 teaspoon toasted sesame oil

1 Put the ginger and garlic in a bowl. Add the soy sauce, brown sugar, green onions, seasoned rice wine vinegar, olive oil and sesame oil. Stir to combine. 

2 Place pork tenderloin into a marinating bag or bowl and cover with the marinade. Marinate for an hour.

3 Preheat oven to 400 degrees. Pour 1 tbsp of extra virgin olive oil in a large oven safe pan. Over medium-high heat heat oil then add the meat (reserve the marinade in the bag or bowl). Brown meat on all sides. Remove the pan from the stove. Pour in the marinade and place the pan in the preheated oven. Cook for 10-40 minutes, depending on the thickness of your meat. Internal temperature should be 140 degrees.  

4 Let rest about 10 minutes before slicing.

The pork I had on hand was a pork sirloin roast. I cut that into smaller pieces and it worked out. But I did need to cook it for longer than a smaller tenderloin. That is why I put the huge 30 minute window for cooking the meat. It really depends on the cut and thickness of the meat you have.

Husband rating: 4.5 stars

Boys say: thumbs up

Pineapple Yellow Curry

I was in Trader Joe's the other day buying more bbq sauce when I saw a jar of Yellow Curry Sauce. That reminded me of a pineapple curry dinner I had at a Thai restaurant once. I loved that and wanted to make something similar at home. This is what I came up with:

Pineapple Yellow Curry

2 tsp olive oil, divided
1 chicken breast or 2-3 pork chops, cut into small pieces
1/2 onion, chopped
1 carrot, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1/2 cup pineapple tidbits
1 jar Trader Joe's Thai Yellow Curry Sauce (or more depending on how saucy you want your dinner)

Coat a pan with 1 tsp olive oil and heat to medium-high. Add the meat and cook, stirring frequently, until cooked through. Remove meat to a plate and cover with foil.

Add the last tsp of olive oil to the pan. Add the onions and carrot. Cook over medium heat for 7 minutes. Add the peppers. Cook, stirring often, for 7 minutes.

Pour the sauce into the pan. Put the chicken and the pineapple in the pan. Mix to coat everything and heat through. Serve immediately over your favorite rice.

Husband rating: 4 stars
Boys say: thumbs up

Sweet and Sour Pork

1-1.5 lbs pork chops, thinly sliced

1 can pineapple chunks, drained

1 green pepper, seeded and chopped

1 onion, chopped

1 cup matchstick carrots

1 jar of your favorite sweet and sour sauce (I like the brand pictured below)

Heat a tsp of olive oil in a large skillet over medium-high heat. Add the pork and cook, stirring frequently, until no longer pink. This should only take a few minutes. Remove the pork from the skillet and cover pork with foil to keep warm. 

Add another tsp of olive oil to the skillet. Toss in the onion, green peppers and carrots. Lower the heat to medium. Cook, stirring often, until vegetables are tender. 

Add the pork and sweet and sour sauce to the skillet. Stir until heated through. Serve immediately over rice.

This is another easy, healthy, fresh and inexpensive meal. 

Husband rating: 3.5 stars

Boys say: thumbs up

Caramelized Pork Tacos with Mango Salsa

adapted from pinchofyum.com

For the Pork:

1 tablespoon oil
1 shallot
1 clove garlic
1 jalapeno, ribs and seeds removed (optional-we left this out and our dinner was still great)

2 teaspoons fish sauce

18 ounces boneless pork loin, sliced into thin strips 

2 tablespoons sugar
2 tablespoons water

For the Mango Salsa

1 cup chopped mango
1 cup chopped cucumber
1⁄2 cup chopped cilantro
1⁄2 cup chopped red onion or shallot 

a squeeze of lime juice

a pinch of salt
tortillas for serving
cilantro and lime for serving

For the pork: Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño - saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce - stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once - then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.

For the salsa: Toss everything together in a medium bowl.

For the tacos: Warm the tortillas quickly in a skillet with a little bit of oil. Arrange the pork between 6 tortillas and top with the salsa.

Originally this recipe called for pineapple not mango. But mangoes sounded good to me so I substituted them. I'm sure the pineapple would have been tasty too.

On top of the pork and the salsa we added an avocado cilantro dressing that you can find here.

Husband rating: 3.5 stars (I would give it 4!)

Boys say: thumbs up

Sweet and Smoky Pork Tacos

from ourbestbites.com

Ingredients:

1 2.5-3.5-pound pork roast (sirloin is a good lean cut, picnic roast is always delicious but fattier, pork loin is a good middle-of-the-road cut)

Kosher salt and freshly ground black pepper
2 tablespoons brown sugar
2 tablespoons dry onion
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1 teaspoon smoked paprika
1 cup Coke (not Diet Coke)
1 tablespoon adobo sauce from a can of chipotle chilies (2 if you want medium heat, 3 if you really want it spicy; if you’re very sensitive to heat, use 2 tablespoons of tomato sauce or mild enchilada sauce. Keep in mind the finished product will be milder.)
1 tablespoon apple cider vinegar
1 teaspoon liquid smoke
Juice of 1 lime

Ingredients:

Heat about 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Season pork roast with salt and pepper. When the oil is hot, add the pork roast and sear on all sides. Transfer the pork to a crock pot.

In a small bowl, whisk together the brown sugar, onion, garlic powder, cumin, coriander, oregano, and smoked paprika. Rub it over the top of the pork roast. Whisk together the Coke, adobo sauce, apple cider vinegar, and liquid smoke and pour it around the pork roast. 

Cover and cook on low for 8-10 hours or on high for 5-6 hours or until it shreds easily with a fork. Juice the lime over the pork and stir to combine, then season to taste with salt. Serve with lime wedges, crumbled queso fresco, fresh pico de gallo, sliced white onions, chopped cilantro, sliced avocado, and any other favorite taco toppings.

I found a cilantro cotija dressing in the produce section of our local grocery store. We all loved it with these pork tacos. 

Husband rating: 3.5 stars
Boys say: thumbs up

Curried Pork and Sweet Potatoes

adapted from Betty Crocker's Good and Easy Cookbook

2 tbsp all-purpose flour

1 tbsp curry powder

1/2 tsp salt

1.5 lbs pork boneless loin, cut into thin strips

2 medium sweet potatoes, cut into thin strips (about 2 cups)

1.5 c apple juice

1 large green bell pepper, cut into thin strips (about 1 cup)

2 tbsp apple jelly

Mix flour, curry powder and salt in medium bowl. Add pork; toss to coat.

Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook pork in skillet 3 to 5 minutes, stirring occasionally, until brown. Remove pork from skillet to a plate and cover with foil.

Stir sweet potatoes and apple juice in skillet; reduce heat to low. Cover and simmer 5 minutes. Stir in bell pepper. Cover and simmer 3 to 5 minutes or until bell pepper is crisp-tender. Stir in pork and jelly  and heat until jelly is melted. 

We had this with an apple walnut salad and naan. The kids think garlic naan is the best!

We moved recently. All my cookbooks were in boxes for months. When I was able to go through the boxes I saw them with fresh eyes. Instead of books that sat in a cupboard they were books in my hands that I had to decide what I should do about them. I didn't want books that just sat in cupboards.  So I went through this Betty Crocker's Cookbook and marked all the recipes I wanted to try. This recipe caught my eye because I love sweet potatoes. 

This is a good tip for any books you have-if they don't bring you joy to have them, you never use them, they are just there collecting dust-get them out and use them or give them away so someone else can use them. Go on-you can do it!

Husband rating:  4 stars

Boys say: thumbs up

Pork Shoulder Roast

recipe by Stephanie Baldock

2-3 lb pork shoulder roast

1/2 c cinnamon applesauce

1 sweet onion, sliced

2 generous splashes of teriyaki sauce

Apply nonstick cooking spray inside a slow cooker, or use a liner. Place pork shoulder in slow cooker and top with cinnamon applesauce, onion slices and teriyaki sauce. Cook 1 hour on high heat, then reduce heat to low and continue cooking another 4-5 hours or until pork is tender and fully cooked.

I served this with this potato recipe from ourbestbites.com:

Ingredients:
1 potato per person (any kind of potatoes work; for the sake of sentimentality, I’m partial to Russetts, although red and Yukon Gold potatoes are so smooth and delicious)
1/2 small onion per person (the one pictured is a little large because I used some onions in the corn)
1 Tbsp. butter per person, cut into pieces
1/4 tsp. salt per person
Freshly-ground black pepper
Smoked paprika
Aluminum foil

Tear sheets (1 per person) of aluminum foil into about 16″ pieces. Fold each in half into a sqaure-ish and set aside.

Preheat grill. Slice potatoes into pieces about 1/8-1/4″ thick. Slice onions about 1/8″ thick. Place 1 potato in the middle of each foil square and dot with butter pieces.

Sprinkle with salt and pepper and then sprinkle generously with smoked paprika. Remember, paprika is super mild, so it’s hard to add too much. Top each pile with onions.

Fold edges in and secure tightly. It’s important to get a good seal because the moisture will cook the potatoes and onions and you want all those yummy juices, so if it seems like there’s not quite enough foil, wrap packet in another layer.

Turn heat on grill to low. Place each packet on the grill. Close lid for 15 minutes. Turn and allow to cook for another 15 minutes. Remove from heat and carefully open each packet (or, even better, let each person open their own packet–hey, less work for you, right??)

These can also be cooked in the oven at 400 for about 15-20 minutes (just check on them to see how they’re doing) or in a panini press for about the same amount of time.

I think we had a green salad with the pork and potatoes. 

Husband and guest rating: 4 stars
Boys say: thumbs up

Pork Chops with Raspberry Sauce

adapted from allrecipes.com, submitted by Robin Seidel

INGREDIENTS:

1/2 teaspoon dried thyme, crushed 1/2 teaspoon dried sage, crushed 1/4 teaspoon salt 1/4 teaspoon pepper 4 (4 ounce) boneless pork loin chops

1 1/2 tablespoon olive oil 1/4 cup seedless raspberry jam 2 tablespoons orange juice 2 tablespoons white wine vinegar 4 sprigs fresh thyme (optional)

DIRECTIONS:

1.	In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
2.	Add olive oil to a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet, cover and keep warm.
3.	In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

My only tip is to let the sauce cool and thicken a little before spooning it over the pork chops.  I did it right away so it's not as thick in the picture.  I'm always looking for a sauce to go with my meat and I like this one.  Plus, it's easy and I usually have all the ingredients on hand.

Husband rating:  4 stars

Boys say:  thumbs up

Italian Breaded Pork Chops

from allrecipes.com, submitted by ELISAW

INGREDIENTS:

3 eggs, lightly beaten 3 tablespoons milk 1 1/2 cups Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese

2 tablespoons dried parsley 2 tablespoons olive oil 4 cloves garlic, peeled and chopped 4 pork chops

DIRECTIONS:

1.	Preheat oven to 325 degrees F (160 degrees C).
2.	In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
3.	Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
4.	Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
5.	Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

This pork with rice pilaf and steamed broccoli is really an inexpensive meal.

Husband rating:  3.5 stars

Boys say:  thumbs up

Roasted Pork Loin

adapted from allrecipes.com, submitted by Kathleen Burton

INGREDIENTS:

3 cloves garlic, minced 1 tablespoon dried rosemary salt and pepper to taste

2 pounds boneless pork loin roast 1/4 cup olive oil 1/2 cup white wine

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil. Place pork on pan. Add 1/2 c wine to pan.
3.	Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

This is a tasty, easy way to cook pork.  We had this with mashed potatoes and a green salad.

Husband rating:  4 stars

Boys say:  thumbs up

Slow Cooker Sweet Glazed Pork Chops

from sixsistersstuff.com

Ingredients:
4-6 boneless pork chops (mine were pretty thick) 
1 (12 oz) bottle chili sauce
1 cup grape jelly

Directions:
Spray slow cooker with non-stick cooking spray. Place pork chops at the bottom. In a bowl, mix together the chili sauce and the jelly; pour on top of pork chops. Cook on LOW for 6-8 hours (do 8 hours if your pork chops are frozen) or HIGH for 3-4 hours (I prefer the low and slow method for these). 

Husband rating:  3 stars
Boys say:  thumbs up

Grilled Pork Chops and Sauce

from allrecipes.com, submitted by ScorpioGG

INGREDIENTS:

2 cloves garlic, minced 2 tablespoons brown sugar 3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons Worcestershire sauce 2 teaspoons ketchup

1/2 teaspoon ground ginger 1/2 teaspoon onion powder 1/4 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 2 (6 ounce) thick-cut boneless pork loin chops

DIRECTIONS:

1.	Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
2.	Preheat an outdoor grill for medium heat, and lightly oil the grate.
3.	Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
4.	Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.

We had these tasty pork chops with steak fries and a green salad.  We made more pork chops than we needed.   We used some the next day in a wrap.  I thinly sliced the pork chops and added some coleslaw to that and wrapped that all in a tortilla.  

Husband rating:  4 stars

Boys say:  thumbs up

Grilled Pork Chops with Moroccan Rub

adapted from rachaelray.com

• 6 pork chops
• 1 tablespoon extra virgin olive oil (EVOO)
• 1 tablespoon ground cumin 
• 2 teaspoons ground turmeric 
• 1 teaspoon sweet paprika 
• 1 teaspoon coriander seeds
• 1 teaspoon garlic salt
• 1/2 teaspoon hot red pepper flakes
• 1 lemon, wedged

Pre-heat grill pan to high. Brush pork chops with a little EVOO. Combine dry spice blend in a small container; cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7-8 minutes, turning once, for medium-rare, 10-12 minutes for medium to medium-well(depending on the size and thickness of your pork chops it may take more or less time). Serve with wedges of lemon.

Orzo with Veggies

from allrecipes.com, submitted by beautifulansuz, slightly modified

INGREDIENTS:

12 ounces uncooked orzo pasta 2 tablespoons lemon juice 2 tablespoons olive oil 1 sweet onion (such as Vidalia®), chopped 1 teaspoon minced garlic

1 cup chopped green onion 1 zucchini, cut into 1/2-inch cubes 1 yellow squash, cut into 1/2-inch cubes 1 teaspoon dried parsley salt and ground black pepper to taste

DIRECTIONS:

1.	Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo and lemon juice, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer the orzo to a large saucepan.
2.	Heat the olive oil in a skillet over medium heat, and cook the sweet onion, garlic and green onion until the onion is translucent, about 5 minutes; stir in the zucchini and squash, and cook until the squash are tender, about 15 minutes. Stir the cooked vegetables into the orzo; season with parsley, salt, and black pepper to serve.

I didn't have yellow squash this time so I used two zucchinis.  

Husband rating:  3 stars

Boys say:  mixed reviews

Kalua Pork and Rice with Steamed Broccoli

I introduced you to this fantastic pork recipe when we used it on our homemade pizzas.  Here is another way to try it.  

3 bacon slices
about 3 lb pork sirloin tip roast
about 1 tbsp coarse red Hawaiian Sea Salt (or another type of sea salt if you can't find that)
Hickory flavored liquid smoke

Rinse the pork roast and pat it dry. Pierce the entire roast with a fork. Sprinkle generously with the liquid smoke (about 1 tablespoon, more if you have a very large roast) and sprinkle with the sea salt (start with about a little less than tablespoon and see how far it gets you; you can always add more after it cooks).   Rub the salt into the roast.  Place the bacon slices on the bottom of the slow cooker.  Place the roast in the slow cooker and cook on low for 8-10 hours or until the meat shreds easily with a fork.

Remove the roast from the pan and place it in a serving dish or on a serving platter. Shred the pork.  Drizzle enough of the cooking liquid over the pork to re-moisten it and keep it from drying out.  Serve over rice with steamed broccoli.

Husband rating:  flavor-4.5 stars, overall-3 stars because he likes sauce over his rice and while the meat is moist there isn't sauce to cover the rice
Boys say:  thumbs up

Kalua Pork Pizza

this is a mix of two recipes with my own twist:  ourbestbites.com Kalua Pork and Michelle Tam's Slow Cooker Kalua Pork

Kalua Pork:

3 bacon slices
about 3 lb pork sirloin tip roast
about 1 tbsp coarse red Hawaiian Sea Salt (or another type of sea salt if you can't find that)
Hickory flavored liquid smoke

Rinse the pork roast and pat it dry. Pierce the entire roast with a fork. Sprinkle generously with the liquid smoke (about 1 tablespoon, more if you have a very large roast) and sprinkle with the sea salt (start with about a little less than tablespoon and see how far it gets you; you can always add more after it cooks).   Rub the salt into the roast.  Place the bacon slices on the bottom of the slow cooker.  Place the roast in the slow cooker and cook on low for 8-10 hours or until the meat shreds easily with a fork.

Remove the roast from the pan and place it in a serving dish or on a serving platter. Shred the pork.  Drizzle enough of the cooking liquid over the pork to re-moisten it and keep it from drying out. 

Pizza:

pizza crust
sauce
pineapple tidbits
any peppers, red onions or other toppings you like
mozzarella cheese

Preheat oven to 350 degrees.  Make a pizza dough or buy a pizza crust.  Place crust on cookie sheet (or you could put this on the grill once it's all assembled).  Put pizza sauce or spaghetti sauce on the crust.  Add pork, pineapple and other toppings.  Top with cheese.  Place in oven for about 8 minutes or until the cheese is melted.

I'm not sure I can express how much I liked this pork!  I practically ate the entire pork on my own!  This is great in the pizza (I added chopped red onions and orange and yellow peppers to mine) but is also great for salads, on rice or just plain.  It's soooo tasty!  Try it.  You won't regret it!

Husband wasn't home so my rating is 5 stars
Boys say:  thumbs up (it's a pizza, what else are they going to say?!)