Roast Pork for Tacos

Ingredients:
4 pounds pork shoulder roast
2 (4oz.) cans diced green chilies, drained
1/4 c. chili powder
1 t. dried oregano
1 t. taco seasoning
2 t. minced garlic
1 and 1/2 t. salt

1. Preheat the oven to 300 degrees.
2. Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chilies, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place to top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
3. Roast the meet for 3 and 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven and shred into small pieces using two forks. Season with salt to taste.
(I have also cooked it all day on low on the crock pot and it worked great.)

Pork Tenderloin and Poppy Seed Salad

This is what we had at our Relief Society dinner last month. Really really yummy!

Pork Tenderloin

3-4 pounds pork tenderloin (4 tenderloins, each about 8-10 inches long)
3 to 4 cloves garlic, minced
1/2 cup soy sauce
1/2 cup sugar
1/4 to 1/2 teaspoon ginger
Red food coloring (optional - we didn't use it)
Chopped green onions and sesame seeds for garnish

Place tenderloins in glass baking dish. Combine garlic, soy sauce, sugar, ginger, and a drop or two of red food coloring; pour over meat. Cover with plastic wrap and refrigerate for several hours or overnight, turning a couple of times. Preheat oven to 325 degrees F.

Cover meat and marinade with lid or aluminum foil and bake about 2 hours. When ready to serve, slice at an angle into serving pieces. Place on serving platter and pour marinade on top. Garnish with chopped green onions and sesame seeds. Makes 6 to 8 servings.

POPPY SEED SALAD

1 head green leaf lettuce (romaine, iceburg, both or whatever suits your fancy)
1/2 red onion left in rings (optional)
2 cans mandarin oranges
1 cup sliced almonds
6 tbls sugar

DRESSING

1 C. sugar

3/4 C. white vinegar

2 Tbl. mustard

2 Tbl. poppy seeds

1 1/2 C. oil

1/4 red onion

2 tsp. salt

2 tsp. water
1. Mix lettuce, onion and oranges. Set aside.

2. Cook sugar and almonds over medium heat stirring constantly until sugar melts and almonds barely turn brown. There's a fine line between perfect and burnt! Immediately remove from heat and pour onto cookie sheet. Let cool. Break into pieces and sprinkle over lettuce mixture. Can be made in advance and placed in airtight baggie or container.

3. Dressing: Blend well in blender for 2-3 minutes. Serve with salad. Can be made in advance and chilled.