DH brought home another honkin' huge pork loin from Sam's.  We'll cut it down to roasts and chops (thin and thick, for stuffing) and freeze them.  Please share your favorite pork recipes as I'm running out of new ideas, LOL.

I take leftover pork roast, shred it and add barbecue sauce to it and serve it on toasted buns. Very good. You can also substitute sloppy joe sauce too for a change.

this is a favorite at our house...we usually use pork butt roasts but pork loin should work...

rub pork roast down with mustard..I have used anywhere from yellow to german to dijon...then rub in a pork rub(I mix a little brown sugar in with my rub). I buy McCormick's pork rub but you can make your own. then I rub it down with lots of coarse ground black pepper. let refrigerate overnight. next day pop in crockpot...pour about 3/4 can of root beer over it...add a small dash of liquid smoke, about 1/3 cup apple cider vinegar and a couple of squirts of BBQ sauce(we use Sweet Baby Ray's Honey Chipotle). let that cook for at least 8 hours on low or until roast is fork tender. pour off liquid...shred roast...add bottle of BBQ sauce and let cook on low for about another 20-30 minutes.

Pork chops on the grill are a favorite around here.  We like to use Tex-Joy steak seasoning if you can find it and a little rosemary.  It's so good and is delicious on chicken legs too.  No sauce so it gets a little crisp on the outside.  YUM!

In a gallon-size or larger ziplock bag, place some pork that you have rinsed thoroughly. (You decide what cut and what amount, but I'll tell you that this works even better with small cuts than it does with a roast.) Add coca cola (regular, NOT diet, NOT coke with lemon pledge) or pepsi (again, regular), enough to immerse the meat. Add a generous amount of kosher salt, slowly. (it will fizz horribly when you do and perhaps produce an ugly looking foam, which you may ignore or discard as you wish.) Close the bag, gently agitate it for 20 to 30 seconds to mix in the salt well. Place it in a pot and place the pot in the fridge to marinate at least overnight, two days would be even better. (The pot is so that if the bag leaks it won't get salty cola all over the inside of your fridge.)

Cook the meat as per your usual recipe. (Discard the bag and its liquid contents. Do not re-use!) The cola flavor will have been drawn into the meat, and it's delicious. I know it sounds weird, but trust me, it's wonderful. Most people I describe this to say "ew!", but everyone I serve it to says "yumm!"

If it's a roast, you might also want to make a cola glaze for the roast. Take some fresh (plain, non-diet) cola, pour it into a pan, heat it to a simmer, and reduce by 1/3 to 1/2 until it thickens a bit. Spoon over the roast, or over the slices if you're serving plated portions.

Because hubby and I just made this fall's  first batch of home-made applesauce,  we made one of our favorite pork recipes for supper the other day.  It's Tourtiere, which just translates as Canadian Pork Pie.  Combine in a saucepan one pound of minced pork, 1 and 1/3 cups boiling water, 1/3 of a medium onion, chopped fine, a dash of pepper, 1/2 tsp. of salt, and 1/8 tsp. ground cinnamon.  Simmer for one hour and a half, stirring occasionally.  Turn into a prepared pie shell, cover with a top crust, brush with milk.  Bake in a 350 degree oven for 30 to 40 minutes.  I hope you will like it as much as we do . . . .