Cafe Rio Sweet Pork

My friend Shannon gave me this recipe when we did one of the volleyball team dinners together. It's genius. This fed 18 people for one of our family dinners and doubled it fed 40 volleyball players and coaches. (Serve with Cilantro Lime Rice.) If you're not feeding all those people, freeze some for next time.

2 Pork Sirloin Tip Roasts (they come in packages of four at Costco for under $20)

1 jar of Mango & Peach Salsa (refrigerated section at Costco)

1 cup brown sugar

Place two pork roasts in a large crockpot.

Blend salsa and brown sugar together in a blender. Pour over pork roasts in the crock pot. Cook on low for 6-8 hours. The roasts should shred easily with a fork when they're ready.

Mom's Pecan Pie

 

This is in the first Sisters' Cookbook. Every year I wonder if this recipe makes one or two pie fillings - it's one. Mom always made this for Thanksgiving, sometimes using walnuts when pecans were too expensive. It's one of my permanent Thanksgiving Dinner assignments. (I always use this pie crust recipe. The pastry!)

3 eggs

1 Tbsp sugar

2 Tbsp flour

2 c. dark corn syrup (buy it in October! Trust me. Each bottle is two cups)

1 tsp. vanilla

1/4 tsp. salt

1 c. pecans, chopped

Beat eggs until they are thick and lemon-colored.

Mix flour and sugar together; add to eggs. Beat well.

Stir in corn syrup, vanilla, salt and pecans. Pour into an unbaked pie shell.

Bake at 350 degrees for 45-50 minutes. (In Utah it's always at least 50 minutes.)