Freezer recipes

K so I've been doing some homework I found these recipes, I haven't tried them but if you guys get to it before I do let me know what ones I should for sure try...

Short Sharp Chops

Freezing instructions: Combine pork and marinade in a large heavy-duty zip-top plastic bag, and place in freezer for up to 2 months. Thaw in refrigerator; cook as directed.

Yield: 4 servings (serving size: 2 chops)

Ingredients
8 (2-ounce) boned center-cut loin pork chops (1/4 inch thick)
1/4 cup low-sodium soy sauce
1/4 cup thawed orange juice concentrate, undiluted
1/4 cup chopped green onions
2 teaspoons grated peeled fresh ginger
1/2 teaspoon black pepper
2 garlic cloves, minced
1 teaspoon olive oil

Preparation
Trim fat from pork. Combine soy sauce and the next 5 ingredients (soy sauce through garlic) in a large zip-top plastic bag. Add pork to bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove pork from bag; discard marinade.
Heat oil in a large nonstick skillet over medium-high heat. Add chops; sauté 3 minutes on each side.


Barbecue Pulled Chicken

8 servings
Active Time: 25 minutes
Total Time: 5 1/2 hours

Ingredients
1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

Preparation
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.


Chipotle-Marinated Pork Tenderloin

2 servings
Active Time: 30 minutes
Total Time: 1 1/2 hours (including 1 hour marinating time)

Ingredients
1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce, (see Ingredient Note)
1 clove garlic, minced
1/2 cup orange juice
3 tablespoons lime juice
1 tablespoon red-wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 ounces pork tenderloin, (see Kitchen Tip), trimmed of fat

Preparation
Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145° F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.

Tips & Notes
Make Ahead Tip: Marinate the pork in the refrigerator for up to 8 hours.
Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Find them with Mexican foods in large supermarkets.
Kitchen Tip: One pork tenderloin typically weighs about 1 pound, enough for 4 servings. You can marinate a whole pound in the same amount of marinade used to marinate the 8 ounces in this recipe and have enough cooked tenderloin for 2 dinners (for 2 people). Or freeze half for up to 3 months.


Kahlua Pig by Cassie
3Lb. Pork butt/shoulder roast
1 1/2 TBS Sea Salt
1 TBS Liquid Smoke

Pierce pork all over with a fork. Rub in salt and then liquid smoke. Place in freezer bag.
To serve thaw in fridge overnight and cook 6-8 hours in crock pot on low turn once during cooking.
Remove from slow cooker and shred, adding drippings as needed to moisten. Serve with rice.
Also most like to add cabbage at the end to cook and have with the pork


Slow Cooker Swiss Steak by Ann Road Meal Swappers

[Ingredients]
1 lb Baby carrots
1 1/2 lbs Swiss Steak, cut into serving size pieces
1 package Onion soup mix
8 oz Tomato sauce
1/2 cup Water

[Instruction]
Put carrots in bottom of slow cooker. Place meat on top of carrots. Mix together soup, tomato sauce and water. Pour over meat. Cook 8-10 hours on low heat. If frozen, increase cooking time, or thaw before cooking.


Cafe Rio shredded pork

Buy:
3-4 pounds pork roast
Cook in crockpot for SIX HOURS on low or until it shreds. Cover roast half with water. (Or 2 hours on high and then 4 hours on low)

Then add
1 8 oz. bottle taco sauce
1 T cumin
1 c. brown sugar
1 can Coke or Dr. Pepper
Add to shredded pork and cook an ADDITIONAL 3 HOURS.