Tag: pork

BBQ Pulled-pork Sandwiches in the Crock Pot

 

This is a super easy crock pot recipe that makes tender pulled pork every time. Don’t be put off by the cola because it simply develops a sweet crust on the meat. I found this recipe on Pinterest and don’t have the original site it was found.

Ingredients:

  • 4 lb pork shoulder
  • Garlic salt
  • 1 cup BBQ sauce, plus more for serving
  • Coca cola (or any other cola)
  • 1 onion, slices
  • Buns

Directions:

Season pork with garlic salt and place it in the crock pot. Add BBQ sauce, cola to cover meat and sliced onion on top. Cook on low for 8 hours or until pork easily shreds, discard liquid and shred pork to mix with BBQ sauce as desired. Serve on buns.

Slaughterhouse Five Ribs


This is the 2nd rib recipe I have placed on the website. The first called for most or all of the cooking time in the oven. This one is on the grill. BBQ weather has arrived and ribs are my all time favorite BBQ fare. This recipe is found in a BBQ cookbook called America’s Best BBQ. Slaughterhouse five ribs is a recipe feature from a restaurant called Oklahoma Joe’s Barbecue and Catering in Kansas City in the above described book. It’s a basic rub but has the best flavor I’ve tried so far.

Ingredients:

  • 2 TBS white cane sugar
  • 1 TBS light brown sugar
  • 2 TBS Hungarian paprika
  • 2 TBS Lawry’s seasoned salt
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp white pepper
  • 1 tsp finely ground black pepper
  • 2 slabs spareribs

Directions:

In a small bowl, combine all dry ingredients. Remove the membrane from the ribs, season the slabs all over with the rub. Cover and let rest in the refrigerator for at least 2 hours or overnight.
Cook the ribs using indirect method. They are done when you can easily tear or pull ribs apart.

Smothered Porkchops

I know I have been incognito for awhile but I am ready to get back to sharing recipes and cooking! I found this recipe on foodnetwork.com by Tyler Florence. They are really easy to make, tender and delicious. My son approves. My daughter has decided to become a vegetarian, so I will be trying to make more meatless dishes and sharing them with you if they are pleasing to the palate.

Ingredients:

1 cup all-purpose flour

2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Directions:

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Braised Pork with Cherry Gravy

This dish would be my first try at an overnight marinade dish and all I have to say is “wow.” The pork was so tender you could cut through it with a fork. That is the way pork is meant to be. The flavor is delicious. This dish is worth the effort to make. Both of my children loved it. Recipe by Michel Nischan and found in the February 2012 issue of Food and Wine magazine.

Ingredients:

  • 4 pounds boneless pork shoulder, tied
  • Salt and freshly ground pepper
  • 5 Tbs vegetable oil
  • 6 celery ribs, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 large onions, coarsely chopped
  • ¼ cup tomato paste
  • 1 cup dry red wine
  • 6 cups chicken stock or broth
  • 1 cup dried sour cherries

Directions:

Preheat the oven to 350 degrees. Season the pork with salt and pepper. In a large Dutch oven, brown the pork in 2 Tbs oil. Remove the pork; pour off the fat. Add 2 tbs of the oil to the pot. Add the celery, carrots, and 2 onions and cook over moderate heat until golden, 15 minutes. Add the tomato paste, wine, and stock; bring to a boil. Add the pork and cherries, cover and braise in the oven for 4 hours. Cool, refrigerate overnight.

The next day, skim the fat from the liquid and remove the pork. Boil the gravy until reduced to 1 ½ cups, 26 minutes. Strain the gravy into a saucepan and season with salt and pepper. Untie the pork and slice into 6 medallions.

In nonstick skillet, heat 1 Tbs oil, add the pork and brown well. Serve with the gravy.

Wine pairing: Tart cherry-scented, medium bodied such as Chianti: 2009 Selvapiana.

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