Mary Shivers of Ada, Oklahoma, makes a knockout shredded pork, served in tortillas. Turn it into a hearty salad of pork, greens, black beans and other Southwestern sprinklings. —Mary Shivers, Ada, Oklahoma
My grandma Edna Mills used to make this every year as part of our Christmas dinner. She's been gone for a few years, but we still carry on the delicious tradition of Grandma's Cajun pork. —Tonya Cline, Greenville, Ohio
This juicy roast lends itself to variation, as apricot preserves would also work well. The flavors blend together perfectly to create a subtle hint of Asian flair. — Jeannie Klugh, Lancaster, Pennsylvania
Adding coffee to meat adds such a deep flavor. And this recipe is so easy—I put it in before work, and by the time we all get home, it's ready for us to dig in. —Jacquelynn Sanders, Burnsville, Minnesota
"I first tasted this dish at an office potluck, and now I serve it often when company comes," says Darlene Brenden, a Salem, Oregon field editor. "I set out an array of toppings and let everyone fix their own taco salad."