Sheppard's Pork and Cabbage Stew

Ingredients

1 tablespoon oil
1 lb. pork tenderloin, cut into 1-inch slices
1 cup julienne-cut (2x1/8x1/8-inch) carrots
1 cup sliced onions
4 medium baking potatoes, peeled, cubed
3 tablespoons chicken-flavor instant bouillon
1 teaspoon dried pork seasoning
1 tablespoon cider vinegar
4 1/4cups water
3 tablespoons all-purpose flour
2 cups thinly sliced cabbage 

Steps

#1 Heat oil in Dutch oven over medium heat until hot. Add pork, carrots and onions; cook until pork is browned. Drain.

#2 Add potatoes, bouillon, pork seasoning, vinegar and 4 cups of the water; mix well. Simmer 30 minutes, stirring occasionally.

#3 In small bowl, combine remaining 1/4 cup water and flour; beat with wire whisk until well blended. Add flour mixture and cabbage to stew; mix well. Cover; simmer an additional 10 minutes or until stew is thickened, stirring occasionally.

6 servings

Pulled Pork

Pulled Pork
6-8lb pork shoulder
liquid smoke
2T pepper
2T cumin
4T paprika
1tsp cayenne
2T brown sugar
2T salt
2T chili powder
1T oregano
1T sugar
2T mustard powder

Splash meat with liquid smoke.  Mix spices together & massage into the meat. Wrap the meat in plastic wrap and let it rest in the fridge overnight - 2 days. Cook in the crock pot on low for 8-10 hours. Add 2C BBQ sauce for the last hour.



I filled two muffin tins with the extras and froze them for later. After about 30 minutes in the freezer you can transfer then to a ziplock.  Now when we want a quick lunch or dinner we just take out a "muffin" of meat and heat it up.