Cuban Pulled Pork & Aunt Mary’s Mango Chutney {salsa}


A few weeks ago we went to a dinner for hub’s cousin who is getting married in a few weeks. Her Grandmother, Hub’s Aunt Mary made all the food. Aunt Mary did pulled pork and Mango Chutney (kinda more like a salsa to me, probably why i liked it!) that was just terrific! 


Cuban pulled Pork

1 to 2 lb pork loin

1/2 cup olive oil

2 T fresh oregano

Juice from 1 lime & 1 orange

1 t cumin

4 cloves garlic

4 oz crushed pineapple

1 bay leaf

Salt & pepper pork loin, place in crock pot; add all remaining ingredients, except bay leaf, to a mini food processor. Zap and pour over pork. Add bay leaf. Set on Low for 6-8 hours. use 2 forks to shred pork.


Aunt Mary’s Mango Chutney


4 pitted mangos, chopped

sm can of crushed pineapple, drained

1/2 cup brown sugar

2 t kosher salt

2 T cider vinegar

1 jalapeno pepper, seeds & ribs removed

1 T grated fresh ginger root


place all ingredients in sauce pan, bring to boil, reduce heat and simmer 20 mins. Cool completely and serve. I cut the recipe way down and only used 1 mango since it was just for us. It was yummy!!


mango chutney

Serve with black beans and rice for an authentic Cuban meal! It was awesome!!


Mama Bird

Franny’s Favorite Pork Tenderloin

After having pork tenderloin for Christmas I realized I had to switch up my pork marinade for New Years Day and I remembered about Mary Frans oh so yummy cinnamon sented, mustard laced, sheery and soy yumminess!!!! ENJOY!!!!

From Franny herself:

Today’s entry is in honor of my crazy, new friend Martha. Martha is an absolute riot and the sayings that come out of her mouth are second to none. Martha and I sit and chat most Tuesday and Thursday afternoons while Maggie is in dance. Martha owns a children’s consignment store in Rock Hill, SC, so if you are ever this way let me know and I will hook you up with her. Not only the deals you will find on great clothes, but her fabulous southern wit will make the fact that you went to Rock Hill worth it!

So today, Martha and I were chatting about great dinner dishes. The subject of pork tenderloins came up, as that is what is on the menu at my house tonight. In the course of chatting, I remembered this amazing “Slap your Momma”, “Holy Batman”, “Fantabulous” recipe for pork tenderloin.

Cinnamon Pork Tenderloin

2 lb pork tenderloin
Mix together:
4 Tablespoons sugar
1/4 teaspoon salt
4 Tablespoons soy sauce
1 1/2 teaspoons cinnamon
2 Tablespoons sherry (cooking sherry is fine)
1 teaspoon ginger
2 teaspoons dry mustard

Put pork tenderloin in roasting pan and pour the above mixture over it.Bake at 325 for 1 hour or until internal temperature is 160. Baste the pork about every 15 minutes while it is cooking.

Franny’s notes:
I always have this one of 2 ways. The first way is just sliced and served with garlic cheese grits. The second way is to slice it very thinly and serve on rolls for entertaining. Either way you cannot go wrong. Next crucial point….if you do not have an electronic meat thermometer go get one now! All these years that I have been making this, come to find out that I have also been cooking it way too long. This little gadget is a meal saver. Mine is Taylor brand, but I think that Pampered Chef also makes one. One of the best things about it is that when the meat reaches the temperature that you have set on the thermometer it sets off this buzzer that doesn’t quit until you go stop it.

BBQ {in the crockpot!!}


so, it is finally feeling like winter and has been raining all weekend, ugh! Hubs was craving bbq and I didn’t want him to catch pneumonia by going out to his smoker every 20mins! Pork Loin was on sale so I tossed it in the crockpot with salt, pepper, garlic, crushed red pepper, and poured apple cider vinegar about half way up the side of the pot. Set to low and let it go all day!! 


Drain the majority of cooking liquid out of crock and either make a yummy bbq sauce with the liquid or pour your fav bottled sauce in crock, pull apart with fork and ENJOY!!
xoxo, mama bird

Jen Cooks {Crockpot Wednesday}


Jen is at it again!! A yummy crockpot recipe that is easy and different!! I LOVE the idea of wrapping the chops in their own little package and I am always looking for a “new” way to prepare pork chops, this is a great idea. Would be lovely for a dinner party as well. Thanks Jen!!

4 pork chops

1 jar of apricot jam

salt & pepper

2 granny smith apples

1 cup brandy

Place each pork chop on a sheet of tinfoil; add salt, pepper, spoonful of jam, 4 slices of apples,  wrap package up leaving one end open, pour Brandy in. (Apx 1/4 to  1/3 cup) seal other end. place in crockpot and cook on low 8 hours.

pretty fab.

xoxo. Mama Bird

Don’t forget to enter to win a FANTAB Party Dress from Shabby Apple  ENTER HERE!!!


BBQ~ Pulled Pork {Boston Butt/Pork Shoulder}

Happy Memorial Day!

Memorial Day

To celebrate Memorial Day

and WELCOME Summer we have a


yum, yum, yum!!!

 pulled pork BBQ is fantab.

It is tradition,

it is SUMMER!!


it is rubbed {twice}

it is smoked {all day}

it is delish!

I make my own Butt Rub {dry rub} and concoct my own version of a wet rub.

Start with your wet rub which I rub my pork with mustard, honey or molasses, sometimes just vinegar. Next, sprinkle with Butt Rub. Marinate over night, all day, as long as you can up to 3 days. Longer the better.

John starts the smoker in the wee hours of the morning and we enjoy this for dinner!!!

Or you can start it around midnight and have it perfect for a lunchtime bbq!



what else was on the menu?

Cowboy Beans

Tori Darlin’s Dill Potato Salad

Corn on the Cob

Deviled Eggs

Fruit Salad

I will be sharing all my favorite bbq sides this week!

What’s your fav bbq side?


Harvest Pork Tenderloin {Crockpot}

I was inspired this week to do ALL new recipes! I found a yummy looking pork recipe and thought it would be great. My goal was to use meat from the freezer and groceries I had on hand so as always I had to switch up the recipe a bit. 
Layer in the crockpot:
3 sweet potatoes, sliced med-thin
1 sweet onion sliced
1 t curry powder
Pork Tenderloin
1 to 2 T Steen’s Pure Cane Syrup (molasses or maple syrup would work)
1 t curry powder/ salt to taste
4 small apples, sliced
1/2 c dried cranberries
2/3 c chicken broth
I started this after lunch and turned the pot on high for 4hrs. Normally I would do on low all day. It was great! VERY FALL!! Loved it!
xoxo, Mama Bird

Coffee/Bourbon Pork Chops


I had some great looking pork chops that I picked up at the new Lowes Grand Opening and wanted to try something different! I was in the process of making my fav chocolate chip cupcakes and had an extra cup of coffee so I thought, ummm… coffee, bourbon, molasses (I used this crazy syrup/molasses like ingredient called Steen’s Pure Cane Syrup which our good friend Matt brought us from Louisiana. It is crazy thick, I had to take a pic for you all to see!!


Here is what I used:


1 cup cooled coffee

1/4 c bourbon

1/4 c steen’s syrup (or molasses)

1 T whole grain mustard

2 T apple cider vinegar

2 cloves garlic, crushed

fresh thyme

salt & pepper to taste

Mix all ingredients, salt & pepper the chops and put in gallon plastic bag. Marinate overnight or longer! Hubs grilled on the gas grill you could use grill pan or whatever works best for you. We had these fantab carrots with the pork. A great side!

xoxo, Mama Bird

Pretzel Crusted Pork Chops and Lemon Basil Beans

P4120029 Jack helping in the kitchen!

This is a crazy creation that I came up with tonight and it was DELISH! I know it sounds funny but the combo is just perfect.

3 Pork Chops

1 egg

1 1/2  T mustard

1 T honey

10 pretzel rods, chopped fine in food processor

2 T parmasen cheese

Lightly beat egg, add mustard & honey, mix well. Pour over pork chops and marinate for 30 mins. Dip chops in pretzels & parm mix and place in hot pan. Sear for 3-5 mins until nice crust forms, flip and then slide pan in 350 oven and cook additional 30 mins* or until cooked. 


*cook’s note: My chops were thick and needed to cook a bit longer than normal.

Lemon Basil Green Beans


I found some beautiful French green beans, trimed the ends, blanched in water for 5 –10 mins drained the water and added 1 T butter, juice of 1/2 lemon & 3 fresh chopped basil leaves. I love beans this way! SO fresh, summery and crisp!! Contrary to what many believe green beans do not need to be cooked to death!! 

Don’t forget to enter my giveaway for the Corner Natural Foods Thyme Vinaigrette!! GO HERE!

For more great Recipes  visit




Pulled Pork BBQ {Crock-Pot} & Blue Cheese Cole Slaw


Barbeque. BBQ, Q whatever you call it it’s HEAVENLY! I am from the South and we know how to make and eat the best pork bbq ever. Our Q is vinegar based and in my opinion that is the only way to eat it. I am sharing with you today a dry rub and wet sauce that will make super yummy pulled pork. As well as my favorite BLUE CHEESE COLE SLAW!! YUM

Dry Rub:
2 T brown sugarP2231898
1 T  salt
1 T paprika
Wet Sauce:
1 c vinegar (apple cider)
1 c water
5 T Worcestershire sauce
1 T brown sugar
1/2 T dry mustard
1/2 T red pepper flakes
1 tsp cayenne pepper
Salt & pepper

Boston butt/ pork shoulder or tenderloin

Mix above dry rub and rub on pork. For maximum flavor, let marinate overnight, then add wet and marinate another night. In other words if you wanna eat the pig Sat evening with your friends and family start the process on Thursday, Wednesday….? even better!! {wink}

Wet sauce:
totally depends on what my mood is! Sometimes it’s vinegar or grape juice. Sometimes mustard, honey, horseradish, sometimes ALL of the above!
If you are using a crock pot, set to low and cook all day.
If you are smoking this butt, ummm ummm 10hrs min- up to 12 or 14 for AMAZING BBQ!


Blue Cheese Cole Slaw
I have been on a quest since eating at The Boat House in Charleston, SC to find a recipe for this yummy slaw. I have tried a few and non were right. So, today I am trying a recipe from a new friend Katie who ironically lives in Charleston. She has a great blog that I enjoy reading daily!  You can find her exact recipe HERE 

1 bag of Coleslaw  Mix
4 oz Blue Cheese 
6 slices cooked & crumbled bacon (all that would fit on my pan!)
2 tablespoons of honey 
1/2 cup of mayo 
2 tablespoons of Red Wine Vinegar
Salt & Pepper to taste

Whisk mayo, honey & vinegar until even consistency. Add blue cheese, bacon & salt/pepper. Toss the coleslaw mix with the sauce. Chill for at least 2 hours.


Somewhat Simple


Featured Chef Tuesday

chef brad Chef Brad has been in the culinary world for 23 years. He is currently working in China. Currently he is doing consulting work for different restaurants who need are looking to  improve their menus, and advice on menu planning.

Hawaiian Roast Pork Loin with

Tropical Pineapple Salsa

1  tablespoon salt
11⁄2  teaspoons five-spice powder
1⁄2  teaspoon dry mustard
1⁄4  teaspoon freshly ground pepper (black or white)
2  tablespoons molasses

1  (4- to 5-lb.) boneless pork loin
1  tablespoon Dijon mustard

3  cups small diced fresh pineapple (1 lb.)
2  or 3 jalapeño chiles, seeded, finely chopped
1  red bell pepper, finely chopped
1⁄2  cup finely chopped red onion
1⁄3  cup chopped fresh cilantro
1⁄4  cup lime juice
1⁄2 teaspoon salt

1. In small bowl, combine all rub ingredients; mix well. Paint pork Loin with Dijon mustard, just a light brushing. Rub dry rub over painted pork loin. Cover; refrigerate 30 minutes or overnight.

2. Heat oven to 425°F. Place rack in shallow roasting pan. Place pork on rack; add ½ inch water to pan. Bake, uncovered, 30 minutes or until browned.

3. Reduce oven temperature to 250°F.; bake roast an additional 2 to 2 ½ hours or until internal temperature reaches 150ºF., checking to make sure there is always some water in bottom of pan.

4. Meanwhile, in large bowl, combine all salsa ingredients; mix well. Cover and refrigerate.

5. Place roast on carving board. Cover loosely with foil; let stand 15 to 20 minutes. Whisk Dijon mustard into pan juices. Slice pork; place on serving platter. Pour mustard sauce over slices. Serve hot or at room temperature with salsa.

Thanks so much to Chef Brad for an awesome recipe!!  I look forward to seeing more!!