Mu Shu Pork

Cook pork according to recipe. Place in wok or frying pan, add half the scallions cut into 1/2 inch pieces. Add ginger, garlic. bean sprouts, mushrooms, soy and 1/4 of the hoisin sauce and stir. Heat flour tortillas in a moderate oven. Place some of the hoisin sauce on a tortillas, place the Mu Shu Pork on the tortillas and top with one some of the remaining scallions.

Pulled Pork

Rub dry rub (recipe/misc/dry rub) all over pork roast. Place in oven-proof pan and cook in oven at 275 degrees for 4-5 hours or until meat pulls easily off the bone. Remove from pan and shred meat with two forks. discard the bone. Pour water, vinegar and ketchup into pan and stir to remove all fond (the brown bits) and juices. Pour over meat and stir.

Note: You may choose to serve pork with additional store-brand barbecue sauce.

Dry Rub

Combine all ingredients in a small bowl. May be stored in an
air-tight container for months.

Note: Use on pork, beef and chicken.
Great on wings. Put wings in a bag, add rub, shake and bake.

Rice Pilaf

Melt butter in large skillet or Dutch oven. Add rice and cook, stirring constantly, until rice takes on a golden color. Add chicken broth, minced onions, salt, and pepper. Turn into a 2 or 2.5 qt. baking dish or continue using Dutch oven. Cover and bake in a 425 degree oven for 25 to 30 minutes, or until liquid is absorbed and rice is tender.

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