Pork/Sausage

Cabbage and Sausage
1/2 head of cabbage chopped
1/2 pack of Applegate chicken sausage
2 tbsp garlic grapeseed oil

             Heat oil in pan add sausage and cook until slightly browned. Add chopped cabbage and cook until tender. Season with salt and pepper.





Pork Carnitas (recipe from Kitchen Escapades)
4 lbs of pork butt, boneless
2 bay leaves
1 onion
1 orange
1 tsp dried oregano
2 tbsp lime juice
1 1/2 tsp salt
1 tsp ground cumin
1 1/2 cups water

       Place all ingredients including spent orange into a crock pot and cook on hight for 7 hours or until pork can be pulled apart easily with a fork. Remove pork with a slotted spoon and place it on a foil-lined pan. Remove and discard everything from the pot except for the cooking liquid. Place pot over hight heat on the stove and boil until it thickens and is syrupy, about 20 min. You should have about 1 cup of liquid remaining when it is finished.

While the liquid is reducing, pull pork into big chunks. fold the pork into the reduced liquid and then place back on the foil lined pan. Place the panned the broiler until the top of the meat is well browned and the edges are slightly crisp. Flip the pieces around and broil on the other side.

Garlic and Rosemary Pork Tenderlion
4 pork tenderlion
4 Tbsp fresh rosemary
3 cloves of minced garlic (not from a jar)
garlic grapseed oil
Rancher Steak Rub (Wildtree)

            Make a marinade with oil, rosemary and garlic. Rub tenderloins down with mixture and let marinate overnight. Sprinkle each tenderloin down with a small amount of Rancher Steak Rub. Sear meat on all side on grill then turn heat down and cook until center of meat reaches 150 degrees. Let rest for 10 min