My extended family has eaten a lot of pulled pork at our house for birthday parties, but I don't think they are complaining!  I use my dry rub for ribs, plus a little Worcestershire sauce, yielding the best foolproof pulled pork sandwiches.  

1 pork shoulder roast (3-4 lb.)
8-10 dashes of Worcestershire sauce
1/2 c. dry rub from dry-rub-pork-ribs.html

Place shoulder roast in crock pot.  Sprinkle evenly with Worcestershire sauce.  Rub evenly with dry rub spice mix.  Cook on low for 10-12 hours, shredding when meat easily falls off bone.  Serve on the best sandwich buns you can find.  

'What do I do with these ham hocks?' is probably one of the most common questions I get from people who have bought a half hog.  Ham hocks are smoked and flavored just like ham.  There is not a lot of meat on each hock, and to be able to remove the meat from the bone, you need to cook it low and slow.  Using your crock pot to make this soup is an easy and flavorful way to use your hocks.

1 ham hock
1 qt. chicken stock / broth
1 onion, chopped
3 bay leaves
1 t. dried thyme
4-5 carrots, peeled and sliced
2 cans white beans, drained and rinsed 
ground white pepper

Place ham hock in crock pot.  Pour chicken stock over the hock.  Add bay leaves and onion and set to low for 4 hours.  Add carrots and beans and cook for another 2-3 hours on low.  When meat is easily pulled away from the bone, remove meat and place on cutting board.  When cool enough to handle, shred meat and then return to crock pot.  Season with ground white pepper to taste.  No additional salt will be necessary with the saltiness of the ham hock.  

Who doesn't love a good ol' Taco John's Taco Grande or Taco Bell Double Decker?  Probably because of my love of refried beans, all other tacos are well....just a taco.  I try not to buy any pre-made spice mixes including taco seasoning, so I have always made my own.  I believe this is a Taco Bell knock off recipe that I printed off almost 20 years ago.  I like to triple or quadruple this recipe so that I have it on hand for next time that taco hankering sets in.

1 T. flour
1 T. cornstarch
1 T. dried minced onion
1 t. garlic salt
1 t. ground cumin
1 t. paprika
1 t. chili powder
1/2 t. onion salt
1/4 t. cayenne pepper
1/4 t. white sugar
1 lb. ground pork
hard taco shells
small soft taco shells (fajita sized)
refried beans, warmed
cheddar cheese, shredded
lettuce, shredded
tomatoes, chopped
black olives
sour cream
salsa

Mix all spice ingredients together in a small bowl, set aside.  Brown ground pork in saute pan until no longer pink.  Drain off fat.  Add seasoning mix and 3/4 c. water.  Bring to a boil; reduce heat to medium low.  Simmer, uncovered, for 10 minutes, stirring occasionally.  

Spread refried beans on soft taco, place hard shell inside and fill with remaining ingredients.  Fold soft taco around hard shell.  

I've never been a huge meatloaf fan.  The idea of just putting meat and breadcrumbs in a pan doesn't get me too excited!  BUT I have come to love THIS meatloaf.  There are veggies, feta cheese, and even pinenuts to boost the flavor, color, and nutrition of your standard meatloaf.  I usually use ground pork, but have also used ground lamb.  

1 teaspoon olive oil
2 cloves minced garlic
4 cups baby spinach, kale, or Swiss chard
1 pound ground pork (or lamb)
½ cup crumbled feta cheese
⅓ cup diced roasted red peppers (from a jar, or make your own)
¼ cup chopped yellow onion
⅓ cup seasoned bread crumbs
1 egg
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon Worcestershire sauce
¼ cup ketchup plus 2 tablespoons for brushing on top
¼ cup pine nuts

Preheat the oven to 400 degrees F. Grease a bread pan, set aside. Heat a frying pan over medium - low heat with the oil, add the garlic and the baby spinach. Cook, stirring until the spinach wilts. Remove from heat and cool. Add all the ingredients including the spinach to a large mixing bowl and combine with a fork or your hands. Dump it into the pan and pat it into a loaf. Cover the sides and top with the remaining 2 tablespoons ketchup. Bake 40 - 50 minutes until cooked through in the center. Let it rest 5 - 10 minutes before slicing.

Adapted from https://www.cinnamonspiceandeverythingnice.com/

Serves 8.
​Fix it and forget it.....this stew is super easy to put together.  The barley is a nice change of pace from traditional potatoes, so you get the hearty AND the healthy in this stew.  

1 lamb shoulder roast, 2-3 lb.
1 qt. chicken broth
6 carrots, peeled and cut into  2-inch pieces
1 onion, diced
1 14-oz. can diced tomatoes
3 bay leaves
2 t. dried thyme
1 c. barley
1/2 t. kosher salt, or to taste

Place roast in crockpot.  Pour chicken broth over the roast.  Add carrots, onion, tomatoes, bay leaves, and thyme.  Set crockpot to low for 6 hours.  After 6 hours, add barley and cook until it is softened, 60-90 minutes.  Continue to cook the stew until the meat is tender and falling off the bone.  When meat is tender, remove bones and shred the meat with two forks.   Add salt to taste.  

This is comfort food at its finest.  Straight out of the Joy of Cooking, page 719 in my copy, I have this one memorized.  I use ground pork or lamb, but have also used leftover leg of lamb or shoulder roast as well.  Rosemary, thyme, and a pinch of nutmeg give the meat the perfect complimentary flavors.  

1 1/2 lb. potatoes, peeled, quartered, and well rinsed
1 T. butter
kosher salt and white pepper, to taste
3 T. olive oil
2 carrots, peeled and chopped
1 medium onion, chopped
1 celery stalk, chopped (my family likes peas in place of celery)
1 lb. ground lamb or pork, or leftover roast lamb or pork
1 T. flour
3/4 c. beef or vegetable stock
1 T. fresh thyme, chopped or 1 t. dried thyme
1 T. fresh rosemary, chopped or 1 t. dried rosemary
Pinch ground nutmeg
Kosher salt and ground black pepper to taste
2 T. cold butter, cut into small pieces

Place potatoes in a large pot of cold water over medium heat.  Bring to a boil and cook until tender, about 15 minutes.  Drain, reserving 1/2 c. of the cooking water.  Mash the potatoes with a fork or potato masher, adding the cooking water and the butter, salt and pepper.  Beat with a wooden spoon until fluffy.

Preheat oven to 400 F.  White potatoes are cooking, heat oil in a skillet over med-low heat.  Add onion, carrot, and celery.  Cook, stirring occasionally, until softened, about 15 minutes.  Increase the heat to medium and add lamb / pork.  Cook for 5 minutes if using leftover meat.  Cook for 15 minutes if using raw meat.  Add flour and cook for 2-3 minutes.  Add beef stock, thyme, rosemary, nutmeg, salt, and pepper.   Reduce heat to low and simmer, stirring occasionally until thickened, about 5 minutes.  Let cool slightly, then transfer to a 9-inch pie plate or baking dish.  Spread the mashed potatoes over the top.  Scatter butter over the top.  Bake until potatoes are browned and the dish is heated all the way through, 30-35 minutes. 

A co-worker gave this recipe to me almost 20 years ago, and it is still one of my all-time favorite meals.  We have called it Meng Gai, but after doing a quick google search, I think it technically should be called Larb Gai.  I used to make it with ground turkey, but now use pork or lamb, and it's even better! I serve it in small fajita shells for the kids if they aren't feeling up to lettuce wraps :)  If you haven't used fish sauce before, be forewarned that it smells awful, and you will probably second guess me recommending this recipe!  But trust me, that smell goes away when you bite into your first wrap!

1 T. olive oil
1/2 c. fresh garlic cloves, minced (not bottled garlic)
1/2 c. fresh ginger root, minced
1 c. green onions, chopped
1 lb. ground pork or lamb
2 T. fish sauce
dash red pepper flakes
1/2 c. roasted peanuts, chopped
1/2 c. coconut flakes, unsweetened
2 T. sugar
1-2 limes, juiced
Romaine hearts, leaves separated, washed and dried

In large skillet, sauge ginger, garlic, and green onions in olive oil.  Add pork or lamb and cook until crumbled.  Stir in fish sauce, red pepper flakes, peanuts, coconut, and sugar.  Let flavors come together for 5-10 minutes, then juice limes over the pan.  Remove from heat and serve in romaine lettuce leaves.  

This is your beloved Tikka Masala with a twist.  I modified the traditional recipe to use ground lamb, rather than cubed roast, to save a little time one night, and we ended up loving it!  The resulting sauce resembles a pasta sauce, which tastes great over rice or pasta.   It still has the wonderful Indian flavors with garam masala, coriander, and cardamom.  Tomatoes + warm spices .... my favorite.

2 lb. ground lamb
2 t. ghee (clarified butter)
1 onion, chopped
2 peppers, any color, cut in half, then thinly sliced
4 cloves garlic, minced
2 T. fresh ginger root, minced
3/4 t. kosher salt
1/2 t. freshly ground black pepper
3 bay leaves
2 1/2 t. garam masala
2 t. coriander
3/4 t. cumin
1/2 t. cinnamon
1/8 t. nutmeg
1/8 t. cardamom
1/8 t. cloves
2 14-oz. cans tomato sauce
1 c. beef broth
2 T. tomato paste
2 t. brown sugar
1 T. lemon juice
3/4 c. cream or plain Greek yogurt
1/4 c. fresh parsley, chopped - optional
Prepared Basmati, jasmine, brown rice or pasta 

1. In a Dutch oven or heavy bottom stock pot, heat ghee.  Add lamb and cook until no longer pink.  Add onions, peppers, garlic, and ginger and cook for 3-4 minutes.  
2. Add salt and all spices through cloves.  Cook for another 2-3 minutes. 
3. Add tomato sauce, broth, tomato paste, brown sugar and lemon juice.  Reduce heat to low and let simmer for at least 30 minutes, but the longer the better.
4. Remove from heat, stir in cream or yogurt.  Serve over rice or pasta, with parsley sprinkled on top.

This simple recipe is from a beloved Norwegian relative (who lives in Norway, mind you) who shares a love of cooking.  We have had the privilege of eating at his table several times.  This recipe is very fun to put together, and the resulting tender stewed roast is amazing.  

1 shoulder roast of lamb, bone in or boneless, about 2-3 lb.
1 head green cabbage
2 lb. potatoes
12 pieces whole black pepper
2 t. kosher salt
3 T. white flour
4 c. beef broth, or 4 c. water heated with 2 T. beef bouillon powder mixed in
 
Norwegian bonus:  serve with flatbread and lingonberries
 
Remove the core from the cabbage.  Cut the head in half.  Lay the cut edge of the cabbage on the cutting board, then slice 5-6 wedges from each half, cutting at a slight angle across the head.  You will yield 10-12 boat-shaped wedges from the head.  

Slice roast into 1" thick pieces of meat, leaving one of the pieces with the bone in.  
 
Use a Dutch oven or large stock pot with lid.  

You will be layering meat and cabbage in the pot.  First, place the fattiest piece of lamb in the bottom of the pot, sprinkle 1/4 t. salt, a few pieces of pepper, and 1 T. flour over lamb.  Then spread 3-4 cabbage boats over meat.  Repeat meat/salt/pepper/flour layer and cabbage layers until gone, ending with a cabbage layer.  

Turn stovetop to high, and bring pot to a boil.  When it starts to boil, reduce heat to low and place cover on pot.  Let simmer for about 2 1/2 hours until the meat loosens from the bone.
 
During the last half hour, peel potatoes and boil them in water seasoned with 1 t. salt.  Cook 20-25 minutes or until soft.  

Serve stew over potatoes in bowls.

If I could eat Indian curries and / or coconut every day, I would be one happy girl.  I know there are some shortcuts taken in this recipe compared to 'real deal' Indian, but this dish fits the bill for easy, quick, and delicious.  

2 T. coconut oil or olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 T. fresh ginger, minced
1 lb. lean ground lamb
1 1/2 T. curry powder
1 medium sweet potato (1/2 pound), peeled and diced into 1/2" cubes
1 14-ounce can unsweetened coconut milk
1 c. chicken stock or low-sodium broth
kosher salt and freshly ground pepper to taste
​1/2 c. frozen baby peas, thawed
1/3 c. coarsely chopped cilantro

Heat a large, deep skillet over med-high heat; add oil.  Add the onion, garlic and ginger and cook until barely softened, about 4 minutes. Add the lamb, breaking it up with a wooden spoon, until it starts to brown, about 10 minutes. Add the curry powder and sweet potato and cook for 2 minutes. Add the coconut milk and stock and season with salt and pepper. Cover partially and simmer over moderate heat until the sweet potato is tender, about 15 minutes. Add the peas and cook until heated through. Remove from heat and sprinkle with cilantro.