Spicy Dr Pepper Pulled Pork
a la Pioneer Woman

1 whole Large Onion 
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds 
Salt And Freshly Ground Black Pepper 
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce 
2 cans Dr. Pepper 
2 Tablespoons Brown Sugar

Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.

Easy Calzones
a la Pioneer Woman

16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes) Note: Can Also Use Frozen Bread Loaves. 
1 Tablespoon Butter 
1 whole Medium Onion, Diced 
1 pound Breakfast Or Italian Sausage 
1/2 teaspoon Italian Seasoning 
1/4 teaspoon Red Pepper Flakes 
15 ounces, fluid Whole Milk Ricotta Cheese 
1/2 cup Grated Parmesan Cheese 
1-1/2 cup Grated Mozzarella Cheese 
2 whole Eggs 
1/2 teaspoon Salt 
Black Pepper To Taste 
2 Tablespoons Chopped Fresh Parsley (i used basil)
Pepperoni, or other toppings
Marinara Sauce, For Serving 
1 whole Egg Beaten

Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
Preheat oven to 400 degrees.
Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool on a plate.
In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.
When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal.
*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.
Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

Corn Chowder with Chilies

a la Pioneer Woman

2 slices bacon, cut into 1/2 in chunks
2 T butter

1 1/2 yellow onion, diced

5 ears corn, shucked (about 4 cups)

2 whole Chipotle Peppers in Adobo Sauce, finely diced

1 whole 4 oz can green chilies

32 oz, fluid Low-Sodium Chicken Broth

1 1/2 c whipping cream

1/2 t Kosher salt, more or less to taste

3 T cornmeal or masa

1/4 c water

Slice corn kernals off the cob. Set aside.

Add bacon pieces in a pot over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3-4 minutes. Add butter and melt. Add corn. Stir for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to boil. Reduce heat to low.

Combine cornmeal (0r masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal and water. Cook for another 10 minutes.

Chef's note: those chipotle peppers are hot hot hot! 2 peppers was way spicy enough for me.

Crock Pot Pork
a la Barbara Wright

2 lbs pork tenderloin
2 c salsa
2 c brown sugar

Toss it all in crock pot on low for 6 hours. Shred and serve over rice, or in tortillas.

Ribs
a la Jasmine

Boil your ribs in beefstock or chickenstock, adding onions, garlic, whatever you want for 45 minutes. Take out of liquid and cool.
Smother both sides with BBQ sauce (I prefer Sweet Baby Ray's). Salt and pepper to taste. Cover and place in fridge for at least 12 hours.
Re-smother each side again, and bake at 200 degree for 3 hours. For more crisp ribs, take the foil off and cook under broiler for 10 minutes, or throw on the grill.

Note: I have had these particular ribs, and they are amazing. You just can't stop eating.

Cafe Rio Pork

1 large pork roast
1 bottle honey BBQ sauce
1 T honey
1 liter coca cola

Crock pot on low all night. In the morning, take the pot roast out, leaving the juice. Shred the roast. Place shredded meat back into crockpot and leave on low temp until serving.

Chalupa
a la Erin

1 pork roast
1 lb. pinto beans, about 3-4 cups
2 cloves garlic
2 T. chili powder (jer's family swears by gephardts, but I think any brand is fine)
1 T cumin
1 T oregano
1 can green chilis, diced

Put it all in a Crock Pot and fill to the top of the roast with water. Cook until you can shred the pork. Put on top of tortilla chips and top with lettuce, cheese, salsa, whatever you want.
Sometimes you have to add water to this since the beans soak up so much water. Again, let it sit in the Crock Pot for as long as you want, and it freezes well.

Green Chili Burritos
a la Erin

Cook 1 pork roast in Crock Pot until it's soft enough to shred. Shred and remove fat. save 3-4 cups broth.
Saute together until soft:
1 tomato, diced
1 white onion, diced
1 serano chili, diced
beef/chicken bouillon
reserved broth
diced garlic, 2 cloves or 2 T.
Set Crock Pot to warm, add meat and liquid with 1 can of green chilis.

This is a super easy recipe. The trick to the broth is that you just want to put enough to make the shredded pork moist (it dries out fast) so you kind of have to eyeball it. The great thing is you can serve it right away, or let it marinate and I swear it just keeps getting better. At the end you have to add salt and pepper, and I usually have to add a lot of salt. You can also freeze it in freezer bags.