---

Oink, Oink! When I was growing up on our small farm, we had only about six pigs. In the fall of the year you can guess what happened. When it was time to butcher, I stayed in the house. What is it about today? Pork of course.

With graduation parties happening in just a little over a month, get started on a menu to serve you graduating students and friends. This recipe might be something you would like to serve.

+++++

PERFECT PULLED PORK
1-5 lb. boneless pork butt
1-1/2 t. paprika
2 t. black pepper
1 t. each, cayenne pepper, dried thyme leaves and garlic powder
1/2 t. salt
1 c. water
BBQ sauce of you choice
Sliced buns
Sliced red or white onions

In a small bowl, combine all seasonings and rub evenly over roast. Put meat in a six quart slow cooker. Add water; cover and cook on low for 6-8 hours or until pork is very tender. Remove pork from slow cooker and put on a cutting board. Let rest for 15 minutes. With a fork, pull, thinly slice or chop to serve. Stir in barbecue sauce to cover meat.

Don’t add too much sauce or it will be too runny. Heat in the crock pot, putting the buns and a serving spoon nearby. Everyone can make their own sandwich. Makes 16-20 servings.

Note: One of the good things about serving this sandwich is you can make the filling three or four days ahead of time and refrigerate. Take out of the fridge and hour before serving.

+++++

Get your grill ready for this recipe.

FRUIT GLAZED
PORK CHOP
1/3 c. hickory smoke flavored BBQ sauce
1/2 c. apricot or peach preserves
1 T. corn syrup
1 t. prepared mustard
1/4 t. cloves
6 bone-in pork loin chops (3/4 inch thick and eight ounces each)
1/2 t. each, salt and pepper

In a small bowl, combine first five ingredients, set aside. Coat grill rack with cooking or grill spray before starting the grill. Sprinkle chops with salt and pepper. Grill chops, covered over medium heat for six to eight minutes on each side or until meat thermometer reads 160 degrees, basting often with sauce mixture. Makes six servings.

+++++

PORK CHOPS
CREOLE
8 boneless pork loin chops (3/4 inch and six ounces each)
4 T. canola or olive oil
2 large onions, sliced about 1/4 inch thick
1 medium, each, green and sweet yellow pepper, cut into julienne strips
1 can tomato soup, undiluted
2/3 c. water
1 t. Creole seasoning
1/2 t. pepper
1/4 t. salt
Hot cooked rice, optional

In a large skillet, brown chops in oil on both side in batches. Set aside, remove chops from skillet and keep warm. In same skillet, saute next three ingredients until tender. Return chops to skillet. In a bowl, combine next four ingredients; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until meat is tender. Serve quickly with rice if you wish. Makes six servings.

+++++

CREOLE
SEASONING MIX
2 T. plus 1-1/2 t. paprika
2 T. garlic powder
1 T. each, salt, onion powder, dried oregano, dried thyme, cayenne pepper and black pepper

Combine all ingredients in a small bowl, mixing to incorporate all seasonings. Store in an air-tight container. Use to season pork, chicken, seafood, steaks of veggies. Makes about 1/2 cup.

+++++

PORK AND VEGGIE STIR FRY
1 T. each, vinegar and reduced-sodium soy sauce
1 t. sesame or olive oil
1 clove garlic, minced
1/2 t. ginger
1 lb. pork tenderloin, trimmed of fat, cut into 3/4 inch squares
1-16 oz. package frozen stir fry veggies, thawed
1 T. water
Cooked rice for four servings, optional

Blend first five ingredients in a shallow dish. Add pork, marinate for 10 minutes, stirring occasionally. Spray large non-stick skillet with vegetable spray. Heat skillet over medium-high heat until hot (not smoking). Add pork, stir fry for three minutes. Stir veggies and water into mixture. Cover and cook five minutes or until veggies are crisp-tender. Serve over rice if you wish. Makes four servings.


Thought for the Day: One-half the troubles of this life can be traced to saying yes too quickly and not saying no soon enough.

---