Lime chicken soft tacos Originally from allrecipes site but I made changes. I always have sour cream available for those who want it. INGREDIENTS: 1 1/2 pounds skinless, boneless chicken breast meat - cubed-- I have made this using left over rotisserie chicken 1/8 cup red wine vinegar 1 lime, juiced 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 green onions, chopped *1/3 finely sliced onions - I use purple for color * finely sliced bell pepper of your choice 4 cloves garlic, minced *less if don't love garlic 1 teaspoon dried or fresh cilantro or parsley 10 (6 inch) flour tortillas 1 tomato, diced 1/4 cup shredded lettuce - - I used more 1/4 cup shredded Monterey Jack cheese or as needed 1/4 cup salsa or as needed DIRECTIONS: 1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes(if using pre cooked chicken just heat to warm it.). Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro . Simmer for an extra 10 minutes.(if you want the onion and bell pepper cooked add them also) (I like to keep a little of the diced green onions uncooked for toppings) 2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa. If you chose to not cook the onions and bell pepper use them as toppers along with the green onions you saved *items are optional This is fast and easy for a light summer dish. Of course some tortilla chips and guacamole would be a great addition.

I made these this past weekend & we really enjoyed them. I didn't note the source, & don't recall if I got the recipe here. Baked Pork Chops with Parmesan-Sage Crust Recipe 4 servings. 1 1/2cups fresh breadcrumbs made from crustless french bread 1 cup freshly grated Parmesan cheese (about 3 ounces) 1 tablespoon dried rubbed sage 1 teaspoon grated lemon peel 2 large eggs 1/4 cup all purpose flour 4 bone-in center-cut pork loin chops (each about 1 inch thick) 2tablespoons (1/4 stick) butter 2 tablespoons olive oil lemon wedges (optional) orange wedges (optional) Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

I usually do it in two steps. Cooking it first in water in the crockpot and then shredding it and heating it up with a vinegar-based BBQ sauce. Crockpot Pulled Pork BBQ 10 lbs Pork (cut into 2" cubes) (or beef or chicken or mixed) 2 large vidalia onion (slices into 1" thick slices) 10 whole cloves 32 oz bottle of vinegar-based BBQ sauce Place onions, meat and cloves in large crockpot with enough water to cover. Cook on High for 2 hours, turn to low, and cook overnight. Remove meat chunks with slotted spoon, reserve 2 cups of liquid, and discard rest of liquid and the onions and the cloves. Pull apart and shred meat chunks with forks, and return it to the crockpot. Add the BBQ sauce and cook on low for another two hours minimum, adding some of the reserved liquid periodically if the meat starts to get too dry. Serve directly from crockpot with hamburger buns and another jar of BBQ sauce (or two) for people to use as a condiment.

I made the following recipe from The Kitchn. It was the first time I ever made pulled pork, and it got raves from my guests, who made off with all the leftovers. How To Cook (and Shred) a Pork Shoulder Makes approximately 10 cups shredded pork What You Need Ingredients 4 to 6 pounds boneless pork shoulder or butt (or 5 to 7 pounds bone-in) 1/2 tablespoon salt 1/2 tablespoon pepper 1 to 3 tablespoons mixed spices or dry herbs (see Recipe Notes) 1 tablespoon vegetable or olive oil 1 yellow onion, sliced (optional) 1 medium carrot, roughly chopped (optional) 3 stalks celery, roughly chopped (optional) 4 cloves garlic, smashed (optional) 1 1/2 cups liquid — chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids 2 to 4 tablespoons liquid smoke (optional) 1/4 to 1/2 cup barbecue sauce (optional) Equipment Cutting board Chef's knife Measuring cups and spoons 5-quart or larger Dutch oven Large mixing bowl Dinner forks (optional) Instructions Heat the oven to 325°F: Heat the oven to 325°F. Place an oven rack in the lower-middle of the oven. Trim the pork: Trim off any large pieces of fat from the outside, but leave small pieces and the interior fat. If using boneless pork, cut the pork into several large fist-sized pieces. If using bone-in, leave the pork as is, on the bone. Season the pork: Sprinkle the pork with salt, pepper, and spices. Rub the seasoning into the pork with your fingers so the meat is evenly coated on all sides. Sear the pork (optional): If you have time, searing will deepen the final flavor of your pork and give it some textural contrast. Warm the oil in the Dutch oven over medium-high heat. Sear the pork on all sides, working in batches as necessary so as not to crowd the pan. For more detailed step-by-step instructions, see How To Sear Meat. Add the vegetables (if using): Onions, garlic, and other vegetables also deepen the final flavor of the pork, but are optional. If using, nestle them around the pork in the Dutch oven. Add the liquid: Pour the liquid and liquid smoke (if using) over the top of the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid. Bring to a simmer: Set the Dutch oven with the pork over medium-high heat and bring the liquid to a simmer. Cover and transfer to the oven: Once simmering, cover the Dutch oven and transfer the whole pot to the oven. Cook for 2 to 4 hours, until fork tender: Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. Total cooking time will be 2 to 4 hours, depending on the amount of pork and whether it's bone-in (which takes longer to cook). The pork is done when it is fork-tender (when the meat can be easily pierced with a fork without resistance and easily falls apart with a little pressure). If you're cooking pork on the bone, the meat should be falling off the bone. If in doubt, cook the meat another half hour; it's almost impossible to overcook meat with this method. Transfer the pork to a large bowl: Lift the pieces of pork out of the liquid and transfer to a large mixing bowl. When cool enough to handle, use two forks or your fingers to shred the meat into pieces. Remove any large pieces of fat or bones. Strain the cooking liquid: Strain the cooking liquid into a measuring cup. The vegetables can be chopped and mixed in with the pork, if desired. Skim the fat off the top of the cooking liquid. Moisten the pork with cooking liquid or barbecue sauce (optional): For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce. Here's the link: http://www.thekitchn.com/how-to-cook-and-shred-a-pork-shoulder-for-pulled-pork-79485 I didn't use liquid smoke.