Pork Fajita or Stir Fry Strips

Pastured pork fajita or stir fry strips.

Shoulder roast cut into strips (just the meat, nothing added...but they are a handy convenience...no cutting board, clean up or 15 min needed!).

Some inspiring recipes: 

Pork Strips with Peanut Sauce & Rice Noodles

Ingredients: 

1 lb of these (our TF Stir Fry Strips) 

1 Red Bell Pepper, thinly sliced 

1 6oz package of Rice Noodles (you can sub regular noodles

1/2 cup thinly sliced Green Onions

1/2 cup boiling Water

1/4 cup Peanut Butter (more if you love PB, your choice if it's creamy or chunky)

2 Tbsp Rice Vinegar

2 Tbsp Soy Sauce

1 tsp or 2 cloves of Garlic minced

1 tsp fresh ground Ginger (from a squeeze bottle or dice your own)

2 tsp fresh Lime Juice

1 tsp Sesame Oil

1 tsp Chile Paste with garlic (such as Sambal Oelek)

1 tsp Honey

1/2 tsp Cornstarch or Arrowroot Powder

Lime wedges and Peanut pieces as garnish

Yields: 4 servings 

Rice noodles soak up liquid quickly, so if you're not serving immediately, reserve about 1/4 cup cooked sauce, and add to remaining pork mixture just before serving, tossing gently.

1. Combine everything except the pork strips, red pepper, rice noodles, green onions and garnish, to make a peanut sauce. (So everything from boiling water down to cornstarch.)

2. Heat a large nonstick skillet over medium-high heat. Coat pan with rendered lard or coconut oil. Add pork and red bell pepper; cook 6 minutes or until pork is done. Add peanut butter mixture to pan, stirring well to coat pork; bring to a boil. Reduce heat, and simmer 1 minute.

3. Cook rice noodles according to package directions, omitting salt and fat; drain. Add noodles to the pork mixture, tossing gently. Sprinkle with sliced green onions. Serve with lime wedges and extra peanuts if desired.

Enjoy! 

Slow Cooker Oriental Pork Strips (slow cooker)

Yields: 6 servings

Ingredients

3 pounds of these (our TF stir fry strips)

1/2 cup Soy Sauce

1/4 cup Dry Sherry

1/2 cup Brown Sugar or Coconut Sugar

2 cloves garlic

crushed1/8 teaspoon black pepper

1/2 cup barbecue sauce

8 ounces pineapple chunks, undrained

If you have time/interest you can brown the pork strips before adding to the slow cooker (on the other hand, it would also be okay to throw them in frozen if your time management and dinner planning skills are more like mine). 

Combine all the ingredients in the slow cooker and stir to combine. Cover; cook on low for 8-10 hours. 

Serve with the sauce over rice.  

Make one now and Freeze one for LATER! All of these ingredients freeze really well, so if you are going through the steps to make one, may as well double the recipe and make one in the slow cooker and the other in a labelled freezer bag! You'll thank yourself later.