* 3 1?3 Lb pork butt , from the shoulder area
* 3 1?8 pt whole milk
* 1 ¾ oz butter
* 1 cinnamon stick
* 1 sprig of rosemary
* a few sprigs of sage
* 6 cloves of garlic , crushed
* a few slivers of lemon peel
* some flour for dusting
* salt and pepper
* 1 saucepan
* tongs
* 1 spoon
* 1 tray

Information:
Serving Size 6
454 Calories Per Serving
16 Grams Of Fat

Cooking Directions:
The first step to this wonderful dish is a great marinade. Start by combining your favorite wine, lemon juice, extra virgin olive oil, sliced onions, fresh bay leaves, ground thyme, salt and pepper in a large mixing bowl. Stir ingredients until well blended. set aside. Make several slits in Loin about 1 inch deep. For best results try to put as much marinade into the slits as possible with a spoon or baster. Now add the Pork Loin to the marinade and let stand over night. Or at least 1 hour. Preheat your oven to 350 degrees. Remove the Pork Loin from marinade and place in a baking dish. Cook for 3-4 Hours. Serve dish hot.

Information:
Serving Size 6
412 Calories Per Serving
15 Grams Of Fat

Cooking Directions:
Start this wonderful meal by trimming excess fat from your pork roast saving the fat for later. Coat the pork roast with the all-purpose flour, brown the pork roast slowly in fat trimmings for about 10 minutes. During this time add tomato juice, Worcestershire sauce, teriyaki sauce, potato’s, celery and carrots to the bottom of your slow cooker. Place the browned pork roast atop the vegetables and liquid. Season pork with Herb blend, salt and pepper. Cover the slow cooker and cook on low heat for 8-10 hours. For Gravy, save 1 1/2 Cup liquid from slow cooker. Add to sauce pan with cold water and flour till you reach a boil for 1-2 minutes. add more or less for your desired meat thickness.

Information:
Serving Size 5
345 Calories Per Serving
13 Grams Of Fat

Cooking Directions:
The pork shoulder is wonderful but its the gravy that makes it Delicious. Start this dish by heating the vegetable oil in a large skillet or pan on medium-high heat. Add the pork shoulder, lightly brown all sides. Add water, sherry, herb mix, fresh minced garlic, salt and pepper. Bring to a boil, reduce heat to a very low simmer, cover and cook 4-5 hours. Meat should be very tender and pull off the bone with little pulling. Now for the gravy. Add butter to the skillet with pork shoulder juice. stir constantly adding flour on low heat. Add more or less liquid till you reach your desired consistency. Serve warm with a nice red wine.

Information:
Serving Size 6
275 Calories Per Serving
12 Grams Of Fat

Cooking Directions:
Place the Lean pork butt roast into a crock pot with the ginger ale, apple juice, onion quarters, garlic and jalapeno. cook on low for 12 hours. Best time to do this is over night so its ready for you in the morning. Turn off the Crock pot and let it stand for 1 hour. Remove the Lean pork butt roast and discard of the remaining contents in the crock pot. Place the Pork Roast on a wood cutting board. Remove all the fat and throw away. shred the roast and Place back into the crock pot with your favorite BBQ sauce on low for 4 to 6 hours. Place the Shredded Pork Roast on a Toasted Onion Bun and Enjoy. Serve with red wine.

Information:
Serving Size 6
404 Calories Per Serving
7 Grams Of Fat

Cooking Directions:
In a large pot, add all the ingredients, adding enough water to cover everything. Cover pot and set on high heat and let the pot come to a roaring boil. Cook for at least 2 hours stirring every so often. Taste the sauce for the right balance of sugar and salt. It should taste more on the sweet side. Adjust to taste if necessary. Serve pepperpot dish hot, with bread and fine red wine.

Information:
Serving Size 7
350 Calories Per Serving
8 Grams Of Fat

Cooking Directions:
Mix together the salt, pepper, thyme, and spread all over the pork loin. Now, bake the meat until thoroughly browned. Using the same pan, fry the minced garlic and onion. Now pour in the thawed apple juice concentrate and salt, and heat until it boils. Now place the pork to the frying pan. Put a lid on it and bake on 315 degrees for about 1 full hour. Make sure the meat hits 155 degree. Do base the meat with juice to keep it moist. The juices are great to make gravy.