Place one or more pork loins in slow cooker. Cook several hours until you are able to remove some of the fat from the top, using a ladle. To remove even more fat, wrap ice cubes with paper towels for dipping into the slow cooker. Add barbecue sauce, and liquid smoke if you'd like. Cook a total of 10-12 hours for very tender and delicious meat. Allow to cool and pull apart with fingers. Freeze in meal-sized portions. When ready to serve, thaw, heat and serve on hamburger buns.
JOY'S GRILLED CHICKEN
Marinate boneless, skinless chicken breasts in a marinade of Italian dressing with oregano, onion salt, garlic powder and cilantro sprinkled in. It's fun to try various herb combinations. Grill on both sides until juices run clear. Freeze in meal-sized portions.
Marinate 12-20 boneless, skinless chicken breasts or 24 thighs in a marinade of 1 cup lemon juice, 2 T. soy sauce, 1/4 cup olive oil, 1 tsp. salt, 1/4 tsp. oregano, 2 tsp. minced onion, dehydrated, 1/4 tsp. garlic powder (or more).
Note: Since one whole chicken breast is more than one person needs for a serving, I like to slice each one in half, horizontally through the middle, creating thin slices. Baking time should be decreased if slicing them.
Make a marinade of all the ingredients, except chicken. Pour over chicken and marinate overnight or longer in a large zip-lock bag.. Grill until partially browned (about 5-10 minutes on each side).Chicken does not need to be done clear through. Place grilled chicken in a casserole and add some of the marinade. Cover with foil. Bake for an hour at 350 degrees. This is a great recipe to do in large quantities to freeze. It just needs baked then, and it tastes like you just grilled it!
PREMIUM POULTRY POTION
An herbal mixture to mix together for spicing up many recipes:
Mix the following spices together: Lemon pepper, onion salt, Mrs. Dash, oregano, poultry seasoning, hickory salt, garlic powder. Put in a spice container, with a shaker lid. Sprinkle onto chicken for extra special flavor as it is browned in olive oil. This is even good sprinkled lightly on a garden salad.
Melt 1/2 stick of butter in a large baking dish (in oven or microwave). Put 1 1/4 cup of brown rice on the bottom of the dish. Stir in 1/2 cup slivered almonds. Lay 10 boneless, skinless chicken breasts in the casserole dish. Heat 1 can each of cream of mushroom soup, cream of celery soup, cream of chicken soup, onion soup, beef consomme', 1 soup can of water and 1/2 cup cooking wine vinegar. Pour heated soups over the chicken. Sprinkle 2 ounces of Parmesan cheese on top. Bake covered at 275 degrees for 3 hours. (If you'd like, you could uncover the dish for the last half hour or just sprinkle a little paprika and dill over the chicken before serving). This is a good dish to bake in your oven while you are at Sunday school and church, as well as a great company casserole. Note: You can use any combination of soups you'd like. It's a versatile recipe.