Cafe Rio-Style Pork Barbacoa (Emlyn)

1 pork loin
1 cup brown sugar
1 16 oz. jar any salsa

Place brown sugar and salsa over pork loin in Crock Pot.  Cook 5-6 hours on High or 10-12 on Low.

Eat in salads, tacos or burritos!
Serve with Creamy Tomatillo Dressing

Curried Wild Rice and Pork (Shalene)

Rice:
2 ½ cups water
1 cup wild rice
3 teaspoons curry powder
1 teaspoon salt

Combine all ingredients and cook until rice is tender

Pork:
½ lb pork cuts
1 Tablespoon oil
¼ teaspoon black pepper
1 large green onion
1 can mandarin oranges (juice reserved for 1 cup liquid)
1 Tablespoon cornstarch
8 oz sugar peas

Directions:
Cook pork with oil, salt, and pepper for about 8 minutes. Place remaining ingredients including the rice into a skillet and heat through.

Country Spareribs from "The Essential Mormon Cookbook" (Emlyn)

5 pounds country spareribs (boneless meaty)
1 onion, chopped
2 tablespoons butter
2 cups ketchup
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
1/2 cup barbecue sauce

Place ribs in broiler pan. Cover loosely with tin foil and bake for 30 minutes at 425 degrees F. Remove foil and drain fat. Let ribs sit in broiler while preparing sauce.

To make sauce, saute onion in butter until tender. Combine sauteed onion with remaining ingredients and pour over baked ribs. Reduce oven temperature to 325 degrees F. Return ribs to oven and cook uncovered for 1 1/2 to 2 hours. Baste occasionally. If desired, cut between ribs for easy serving. If you like lots of sauce, double the sauce ingredients. This tastes great over baked potatoes too. Makes 5 to 6 servings.

*Emlyn halves the recipe to feed her family and cooks the whole thing (ribs and sauce) together in the Crock-Pot for 6 hours on high.