Fire Cracker Pork With Fruity Lime Salsa Food

FIRECRACKER CRACKERS

Steps:

• Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
• Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.

GRILLED PORK TENDERLOIN WITH FRESH FRUIT SALSA

Steps:

• Combine olive oil, garlic, orange juice, marjoram, and orange zest in a resealable plastic bag; add tenderloins, seal, and marinate, refrigerated, overnight.
• Preheat a grill pan over medium-high heat. Remove tenderloin from marinade, discarding marinade. Wipe excess marinade from pork and season with salt and pepper. Add pork to grill and cook, turning every 4 minutes, until grill marks appear and internal temperature of pork reaches 135 to 140 degrees on an instant-read thermometer, about 21 minutes total. Set aside and let cool completely.
• Slice cooled pork crosswise into thin slices. Serve with fruit salsa.

FIRECRACKER PORK- CROCK POT

Steps:

• for the salsa:.
• combine all ingredients, cover and refrigerate 2-24 hours.
• for the pork:.
• combine the first 5 ingredients and rub over pork.
• place is a 6 quart crock pot.
• combine water, chiles and onion in a food processor, pour over pork.
• cook on high for 1 hour.
• switch to low heat and cook for 9 hours until pork is tender.
• remove pork and let it cool for 10 minutes.
• shred meat with 2 forks, set aside.
• skim fat from cooking liquid.
• return pork and cook on high for 15 minutes until warmed through.
• serve on tortillas with fruit salsa.

PORK TENDERLOIN WITH THREE-BERRY SALSA

Steps:

• Place the first 5 ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes., Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the pork and cook until a thermometer inserted in pork reads 145°, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil., Add wine, shallots and reserved berry mixture to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced to 1 tablespoon, 4-6 minutes. Stir in stock; cook until shallots are tender, about 5 minutes longer, stirring occasionally. Return pork to pan; heat through. Serve with salsa.

FIRE CRACKER PORK WITH FRUITY LIME SALSA

Steps:

• *Combine all ingredients in a bowl; stir well.
• Cover and chill 2 to 24 hours.
• Yield: 3 ½ cups.
• *Trim fat from roast; cut roast in half crosswise.
• Combine paprika and next 4 ingredients; stir well.
• Rub spice mixture over surface of roast halves; place roast halves in a 6-quart electric slow cooker.
• Combine water, chipolte chiles, and onion in a food processor or blender; process until smooth.
• Pour chili puree over pork.
• Cover with lid; cook on high-heat setting 1 hour.
• Reduce to low heat-setting, and cook 9 hours or until pork is very tender.
• *Remove pork from slow cooker; let stand 10 minutes.
• Shred pork with 2 forks; set aside.
• *Pour cooking liquid into a bowl; let stand 5 minutes.
• Skim fat from surface of liquid.
• Return cooking liquid and shredded pork to slow cooker; stir well.
• Cover with lid, and cook on high-heat setting 15 minutes or until warm.
• Serve pork in flour tortillas with Fruity Lime Salsa.
• Garnish with fresh cilantro leaves, if desired.
• Yield: 16 servings (serving size: 1 tortilla ½ cup pork mixture, and about 3 ½ Tablespoons salsa).