Costa Vida Sweet Pork

3 lb. (give or take) boneless pork roast
1/2 can of Dr. Pepper or Coke (NOT diet)
1 sm. can of green chilies
1 can (around 12 oz.) red enchilada sauce
1 cup brown sugar
1/2 tsp. garlic salt

Combine all ingredients in the crock pot and plop your thawed-out meat on top. Cook on HIGH for about 4 hours. At this point, take 2 forks and shred the meat into a million small pieces. Stir a little, and continue to cook on LOW for about 2 more hours.

We made ours into salads (my favorite thing to order at the restaurant) but you can put this on a bun and make a shredded pork sandwich, roll it up into a burrito, ANYTHING. In case you want, here's the tortilla recipe I made at the same time.

TORTILLAS:

3 cups flour
1/3 cup oil
2 tsp salt
1 tsp baking powder
1 cup warm water

Stir/knead all ingredients until JUST combined. Let rest for 10 minutes. Divide dough into 12 balls. Let rest for 20 minutes. Roll them out on a floured counter and cook on hot skillet until nicely browned on each side. (The secret is in the RESTING! The dough will not stretch properly if you don't wait the given amount of time. While it is resting, cover the bowl with a damp towel.)

Oven Roasted Chicken

Found this one last year and I think it's the BEST. The chicken is always moist and flavorful, and the leftovers can be made into just about anything. I'm making it tomorrow and felt I just had to pass it along.

1 whole chicken
garlic salt
seasoned salt (any kind of seasoning blend works)
lemon pepper

Preheat oven to 325.

Rinse chicken with cold water and remove giblets from inside. Lay chicken, breast side up, in a baking dish (just big enough to contain it and has a lid). Sprinkle seasonings generously over chicken; flip to breast side down and season generously again. Cover and bake for 30 minutes per pound. (I've noticed that going over by as much as 30 minutes has never dried it out.)

Remove chicken and place breast-side up on a plate to serve.

Now, if anyone else has a good recipe for how to turn the 1-2 cups of juice left over after all this into a stock or soup, I'm interested. I've never been able to save it properly, but I know it would be great in other dishes.