Mitt and Ann Romney’s Sweet Pork Burritos

Sweet Pork Burritos
  • 5 pounds pork tenderloin (or other pork roast)
  • 2 12-ounce cans Dr. Pepper (do not use diet or generic) or Cherry Coke
  • 1 cup brown sugar
  • 1 cup white sugar (I don’t use the white sugar)
  • 1 7-ounce can chipotle chilies in adobo sauce (use only sauce, not the chilies!)
  • 6 ounces medium-hot red taco sauce
  • 2 cloves garlic, crushed
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • For serving:
  • Black beans
  • Sour cream
  • Shredded cheese
  • For Craig’s Guacamole:
  • 1/2 cup chopped fresh cilantro
  • 1/2 jalapeno pepper, seeded and finely chopped
  • 1/2 Vidalia onion, chopped and rinsed with hot water
  • 2 teaspoons salt
  • 4 to 6 ripe avocados
  • Juice of one lime
  • 2 tablespoons diced red bell pepper
  • Chopped romaine lettuce
  • For Josh’s Salsa Fresca:
  • 1 medium sweet Vidalia (yellow) onion, diced
  • 4 vine-ripe tomatoes, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1 or 2 jalapeño peppers, seeded and diced
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 2 limes
  • For Rosemary Sweet Potatoes:
  • 3 sweet potatoes, peeled
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • For Cilantro Lime Rice:
  • 1 cup uncooked long-grain rice
  • 2 cups water
  • 1 teaspoon lime zest
  • Juice of one lime
  • 1/3 cup chopped fresh cilantro
  • 1/2 teaspoon salt

For Pork: Place the pork roast in a large slow-cooker pot. Combine all of the other ingredients in a blender and mix. (Use only the adobo sauce, not the chilies. I put the entire can of chilies in a small strainer and pour the Dr. Pepper over it to get as much of the sauce as possible) Pour the blended sauce over the pork and cook on low heat for 8 hours or on high heat for 5 hours. Remove the pork from the sauce and pull the pork apart. Return pulled pork to the sauce in the slow cooker and heat through.

To serve: Spoon pork into burrito-sized flour tortillas or over salad greens. Top with any of the following ingredients, as desired.

For Cilantro Lime Rice: Bring rice and water to boil in a medium saucepan. Cover and reduce heat to low. Cook 20 minutes. Remove from heat and add zest, lime juice, cilantro and salt. Stir to combine.

For Guacamole: Combine all ingredients except red bell pepper and mash together with a fork. Leave some avocado chunks for texture. Sprinkle with diced red pepper for a splash of color. Leave 1 or 2 avocado pits in the bowl to prevent browning if not eating immediately.

For Salsa Fresca: Combine onion, tomatoes, bell peppers and jalapeños in a bowl. Finely chop the cilantro; add to salsa with salt to taste and mix. Squeeze the juice of both limes over the mixture and let salsa sit in the refrigerator at least one hour. Stir before serving.

Ann Romney’s Pork Tenderloin with Roasted Olives

Original recipe source, click here


Here’s the absolutely delicious recipe Sara and Dallin adapted and made for me on Mother’s Day.

  • 2 pork tenderloins (1 pound each) Salt and pepper (They used a 2 lb pork roast)
  • For the Roasted Olives:
  • 3 cups mixed green and black olives with pits
  • 2 lemons
  • 1/2 cup olive oil
  • 2 cloves garlic, sliced
  • 5 sprigs thyme, stems removed
  • 3 sprigs rosemary, stems removed
  • 3 bay leaves
  • 1 teaspoon salt

Cooking Directions

Preheat oven to 350 degrees F. Sprinkle salt and pepper over tenderloins; wrap individually in

foil and place on baking sheet. Roast 40 minutes.

Place olives in a bowl. Zest the lemons and spread over olives. Squeeze lemon juice over olives. Add remaining ingredients and toss. Place olives in single layer on baking pan and roast at 350 degrees F. 15 minutes.

Remove roast from foil and let stand 10 minutes. Slice meat and top with roasted olives.

They served delicious sweet potato — peeled, steamed and then heated in lightly oiled pan with dried rosemary.  So good.

Grandma Milne’s Baked Pork Chops

pork chops

“Some things have to be believed to be seen.” –Madeleine L’Engle

I remember as a kid one of my favorite books was A Wrinkle in Time, written by Madeleine L’Engle.

  • 4″ center cut pork chops
  • 1/2 cup brown sugar
  • 1/2 cup catsup
  • 1/2 cup cider vinegar

Lay chops in casserole.  Cover with sauce.  Bake at 350 degree F for one hour.

Slow Cooker Creamy Ranch Pork Chops and Potatoes

I was looking for a good pork chop/crockpot recipe the other day and found this one on the internet and Facebook.

creamy ranch pork chops

“If the kingdom of God is not first, it doesn’t matter what’s second.” –Neal A. Maxwell

4-6 pork chops
6-8 medium potatoes, chopped into large pieces
2 cans fat-free cream of chicken soup
2 packages dry Ranch dressing mix*
1 cup milk
Dried parsley to sprinkle on top (optional)

Spray your slow cooker with non-stick cooking spray and put potatoes on the bottom. Place the pork chops on top of the potatoes. Mix together the condensed soups, Ranch dressing mix and milk. Pour on top of the pork chops and cook on LOW for 6-7 hours or on HIGH for 4 hours.
Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops.  Sprinkle with dried parsley if you want.

Easy Crockpot Pulled Pork


God made me fast. And when I run, I feel His pleasure. –Eric Liddell


2.5 lbs of pork
1 large onion
Barbecue sauce of choice
Put about 2.5 lbs of pork into your crockpot.
Chop one large onion and place over the pork chops.
Pour Sweet Baby Rays (or whatever brand you like) barbecue sauce over all.
Put the lid on and cook for about 7 to 9 hours on low heat,

When done, drain excess juice, add more barbecue sauce and pull pork apart to serve on fresh buns.

Sweet and Sour Pork

“Success supposes endeavour.” –Jane Austen, Emma.

Photo and recipe from

sweet and sour pork

1 pound pork butt (cut into 1 “ cubes)
¼ cup white sugar
1 teaspoon salt
1 teaspoon soy sauce
1 egg white
2 green onions (chopped)
1 quart vegetable oil (for frying)
½ cup cornstarch
1 tablespoon vegetable oil
3 stalks celery (sliced)
1 green bell pepper (sliced)
1 medium onion (cut into wedges)
white sugar (to taste)
salt (to taste)
Sweet and Sour Sauce-

1 cup water
¼ teaspoon salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
1 (8oz) can pineapple chunks (with juice)
2 tablespoons cornstarch
¼ cup water

Cooking Instructions:
sweet and sour porksweet and sour pork
Step 1: Put cubed pork in a bowl, and season with 1 teaspoon salt, ¼ teaspoon sugar, and 1 teaspoon soy sauce. Mix in the green onions and egg white. Cover, and put in the refrigerator to marinade for at least 1 hour. When finished dust chicken with 1/2 cup of corn starch until evenly coated.
Step 2:
 Heat 1 quart of oil to 375 degrees in your deep fryer or wok. Fry pork in oil until evenly browned (should be about 10 minutes per batch). Drain on paper towels.
sweet and sour porksweet and sour pork
Step 3: Heat a tablespoon of oil in your wok over medium heat. Stir fry celery, onions, and green peppers, cook until tender. Season with sugar and salt – remove from pan and set aside.
Step 4: To make the sweet and sour sauce- In your wok (or saucepan) mix 1 cup of water, ¼ teaspoon salt, ¾ cup sugar, 1/3 cup apple cider vinegar, ¼ cup ketchup, and ½ teaspoon soy sauce. Bring to a boil, and stir pineapple chunks with juice. Return to a boil and mix 2 tablespoons of cornstarch in ¼ cup of water to thicken the sauce. Cook until thick and well blended. In a bowl pour sauce over fried pork, and add vegetables and mix well.

Grilled Pork Chops

“The very first moment I beheld him, my heart was irrevocably gone.” –Jane Austen, Love and Friendship

Photo and recipe from

6 pork loin chops (trimmed of any excess fat)
½ cup water
½ cup light soy sauce
¼ cup vegetable oil
3 tablespoons lemon pepper seasoning
2 garlic cloves (minced)

Step 1: In a large bowl or seal-able bag combine water, soy sauce, vegetable oil, lemon pepper and garlic. Add the pork chops.  Cover, refrigerate and allow to marinate for at least 2 hours.
Step 2: Grease and heat an outdoor grill. Grill pork chops for 7 minutes on each side or until fully cooked. Do not over-cook. Cook until the pork chops have reached an internal temperature of 145 degrees.
(Makes 6 Servings)

Spicy Dr. Pepper Shredded Pork

Prep Time: 5 Minutes

Cook Time: 6 hours


1 whole Large Onion

1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds

Salt And Freshly Ground Black Pepper

1 can (11 Ounce) Chipotle Peppers In Adobo Sauce

2 cans Dr. Pepper

2 Tablespoons Brown Sugar


Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.  –Pioneer Woman Cooks.