Bob's Hair Designs
7966 Dungan Road
Philadelphia, PA  19111
2 1 5 - 3 4 2 - 0 3 0 3
The Following Recipes are Happily
Provided to You with T.L.C.!
Janet's Recipe Corner
Web Designer & Developer:  
Lorraine Fioravanti
lorrainefior@yahoo.com

Don't forget to check out
"Bob's Band" website:

www.thecornerboys.com
JANET'S ITALIAN PORK

1      4-5 LB.      BONELESS PORK SHOULDER
5                        GARLIC CLOVES
1      TBS.          ROSEMARY (DRIED)
1      TSP           SALT
  1/2  TSP          PEPPER
  1/2  TSP.         HOT PEPPER FLAKES (CRUSHED RED PEPPER)
  1/2  CUP         GRATED LUCATELLI OR PARMESAN CHEESE

PUT PORK IN CROCK POT AND ADD ALL INGREDIENTS.
ROAST IN CROCK POT  7 -  8 HOURS ON HIGH.   
TAKE THE PORK OUT AND SHRED.

                - - - - - - - - - - - - - - - - - -

YOU CAN MAKE THIS AHEAD OF TIME AND FREEZE.
USE NICE HARD ITALIAN ROLLS.
ENJOY!
BARBECUED PULLED JERK PORK

3      LB                PORK BONELESS SHOULDER
1      TBS.             JAMAICAN JERK SEASONING (DRY)
  1/4  TSP.             DRIED THYME LEAVES
1      MEDIUM     ONION, CHOPPED (1/2 CUP)
1      CUP              COCA COLA
2      CUPS            BARBECUE SAUCE
8                            SANDWICH BUNS

1.  SPRAY SLOW COOKER WITH COOKING SPRAY.  REMOVE FAT FROM PORK.  RUB
JERK SEASONING OVER PORK; SPRINKLE WITH THYME.  PLACE PORK IN 3 1/2 - 6
QUART SLOW COOKER. SPRINKLE WITH ONION.  POUR COCA COLA OVER PORK.

2.  COVER AND COOK ON HIGH  7  HOURS OR UNTIL PORK IS VERY TENDER.

3.  REMOVE PORK FROM SLOW COOKER;  RESERVE 1 CUP JUICES*.  USE 2 FORKS
TO PULL PORK INTO SHREDS.  STIR BARBECUE SAUCE INTO RESERVED JUICES.  
PLACE PORK IN SLOW COOKER.
COVER AND COOK ON HIGH 30 - 45 MINUTES OR UNTIL HEATED THROUGH.

*  I USE ALL THE LEFT OVER JUICE IN THE CROCK POT SO THE NEXT DAY WHEN
YOU REHEAT IT THERE IS PLENTY OF JUICE.  YOU COULD ALSO SAVE SOME OF THE
RESERVED JUICES AND ADD IT THE NEXT DAY.
ENJOY!
    Pork Tenderloin

  1                           pork tenderloin
  1      cup              orange juice
   1/3  cup              soy sauce
   1/4  cup              olive oil
   2      tsp              rosemary
   3                          garlic cloves

Marinate for hours.

Bake @ 425 - 20 minutes.  Boil the marinade  for a few minutes
and then strain and serve as sauce on the side.  

Enjoy!