Vittles Divine

My friend Jennie gave me a delicious recipe for shredded pork. We've made it several times now and it's a new favorite for the entire family. Kinley and Tanner love it by itself as a main dish; Justin eats it on sandwiches and I enjoy it on salads. It's different/unique and yummy and even better the second day! Ingredients: 2-pound pork sirloin tip roast (the 4-packs at Costco are perfect !) 1 cup apricot preserves 3 tbs yellow mustard 3 tbs worchestershire sauce 2 and 1/4 cups water (divided) Directions: Put roast into crock pot with 2 cups of water. Cook on high for 4 hours. Take roast out, shred with fork and dump out crock pot, removing any ickies from the bottom. Put the shredded pork back into the crock pot. Mix preserves, mustard, worchestershire sauce, and 1/4 cup water in a bowl. Add to crock pot and mix until pork is well coated. Continue to cook on high for 1-2 more hours. Serve warm.

I swiped this recipe from my friend Jandy's blog. We have made it twice now and it is DELICIOUS. It is originally from a Kraft magazine. Ingredients 1 can apple pie filling 6 pork chops, boneless 1 pkg stovetop stuffing, prepared as on box 1 Tbs olive oil Directions In a baking dish, pour apple pie filling in the bottom. Heat olive oil in a pan, on med-low heat, sear pork chops until golden brown, approximately 1-3 minutes each side. Lay porkchops on top of apple filling. Top with stove top. Bake uncovered for 30 minutes on 350. Check pork to be sure it is fully cooked, not pink in the middle.