BBQ PULLED PORK

BBQ PULLED PORK

2 pounds boneless pork shoulder
2 tablespoons smoked paprika
1 tablespoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons avocado oil
1 1/2 cups BBQ sauce (whatever your favorite is)

  • Stir together the paprika, cayenne, garlic powder and onion powder.
  • Rub seasonings all over the pork and chill several hours or overnight.

 

  • Preheat oven to 375°.
  • In a large dutch oven heat avocado oil over medium-high heat.
  • Brown pork 3 minutes per side until seared well.
  • Add BBQ sauce.
  • Cover and roast 5 hours undisturbed.**
  • Shred pork with 2 forks and mix well with the sauce.

NOTE: This recipe can also be made in slow cooker 4 hours on HIGH or 8 hours on LOW.

PORKY PIG FARMER’S MARKET SALAD

This light and bright salad is oomphed up by FRESH basil, FRESH parsley and FRESH lemon juice to make this a spring favorite!

PORKY PIG FARMER’S MARKET SALAD
8 ounces pasta, bowtie or campagnelle
1 cup FRESH chopped green beans
2 cups sliced cherry tomatoes
2 cups chopped seeded cucumber
1 cup chopped red pepper
2 cups chopped ham steak
1 1/2 cups mozzarella balls
1 small red onion, chopped
1/2 cup FRESH chopped basil
1/2 cup FRESH chopped parsley
1/2 cup Avocado oil
1/4 cup champagne vinegar
Juice of 2 lemons
1 1/2 teaspoons sugar
1 teaspoon lemon zest
FRESH ground sea salt and black pepper, to taste
2 tablespoons roasted sunflower or pumpkin seeds

  • In a large saucepan bring salted water to a boil over high heat.
  • Add pasta and cook for 10 minutes.
  • At 10 minutes add green beans and bell pepper cooking for 2 more minutes.
  • Drain and rinse WELL with cold water.
  • Transfer to a large salad bowl.
  • Stir in tomatoes, cucumbers, ham, red onions and mozzarella balls.
  • In a small bowl combine lemon juice, sugar, lemon zest, shallot, salt and pepper. Let stand for 10 minutes.
  • In a small food processor add the lemon juice mixture, champagne vinegar, basil, parsley and oil, pulsing until well blended.
  • Pour over pasta mixture.  Toss to coat and set aside for 10 minutes.
  • Add pasta mixture to the veggie mixture, sprinkle with seeds and toss to mix.
  • Refrigerate 2 hours before serving.

PORK ROAST with APPLE PEAR CREAM SAUCE

PORK ROAST with APPLE PEAR CREAM SAUCE
ROAST
3 pound boneless pork roast
1 Vidalia onion, halved and sliced
2 tablespoons butter
FRESH ground sea salt and black pepper

  • Preheat oven to 375°.
  • Place butter and onion slices in bottom of shallow roaster.
  • Generously season pork roast and place on top on onions.
  • Roast for 1 1/4- 1 1/2 hours until 165°.
  • Rest 10 minutes while finishing sauce.

SAUCE
2 Japanese pears, peeled, cored and chopped
3 large green onions, diced
2 tablespoons butter
1 tablespoon creamed horseradish
1/2 cup heavy cream

  • Melt butter in sauce pan.
  • Add onions and pears cooking over low heat 20-25 minutes until pear pieces are very tender.
  • Transfer mixture to food processor.
  • Add the cream, horseradish and season with FRESH ground salt and pepper, blending until smooth.
  • Return to sauce pan and reheat until cooked through.
  • Serve over prepared rice.

PORK CHOPS with PEPPER JELLY SAUCE

PORK CHOPS with PEPPER JELLY SAUCE adapted from Nibble Me This who adapted it from Southern Living – serves 4

4 boneless pork chops, 1″ thick
1 teaspoon FRESH ground salt
3/4 teaspoon FRESH ground pepper
3 tablespoons butter, divided
3 tablespoons avocado oil
2 tablespoons all-purpose flour
1 red bell pepper, seeded and sliced
1 shallot, sliced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly
1 teaspoon red pepper flakes

  • Preheat oven to 350°.
  • Season pork chops with salt and pepper.
  • Melt 1 tablespoon butter with the boil in a 12-inch cast iron skillet over medium-high heat.
  • Add pork chops, and sear 4 minutes; turn and sear 4 more minutes.
  • Remove from skillet and add pork chops to baking sheet in oven and bake 5-8 minutes.
  • Add shallots and bell pepper to skillet, sautéing until slightly soft.
  • Sprinkle with flour, stirring constantly 1 to 2 minutes or until flour is golden brown.
  • Deglaze skillet with wine and cook another minute or two.
  • Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken.
  • Whisk in pepper jelly until melted and smooth.
  • Add red pepper flakes.
  • Cook 3 to 4 minutes or until thickened.
  • Remove from heat.
  • Stir in remaining 2 tablespoons of butter.
  • Season to taste with freshly ground salt and pepper.
  • Return pork to skillet; turning to coat.
  • Serve pork with sauce.

SAUSAGE BRUNCH PIES

SAUSAGE BRUNCH PIES
1 box frozen puff pastry, thawed
1 pound pork sausage
6 green onions, chopped
1/4 cup chopped dried apricots
1/4 cup chopped dried pineapple
1/2 cup jack grated cheese
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 LARGE egg, lightly beaten

  • Preheat oven to 375°.
  • On a lightly floured surface, unfold pastry sheets; roll each into a 16×12-in. rectangle.
  • Using a floured cutter, cut twelve 4 inch circles from one sheet.
  • Press each round into the bottom and up sides of ungreased muffin tin.
  • Using a floured cutter, cut twelve 3-1/2-in. circles from remaining sheet. Set aside.
  • Mix sausage, green onions, pineapple pieces, apricots and spices lightly but thoroughly.
  • Place 1/4 cup mixture into each pastry cup.
  • Brush edges of smaller pastry circles with egg; place over pies, pressing edges to seal.
  • Brush with egg.
  • Cut slits in top for venting.
  • Bake until golden brown and a thermometer inserted in filling reads 160°, 30-35 minutes.
  • Cool 5 minutes before removing from pan to a wire rack.

NOTE: Dried cherries, dates, currants, or golden raisins for the apricots.

SWEET SOY PORK CHOPS, CURRANT SCALLION RICE & BACON SHALLOT SNAP PEAS

SWEET SOY PORK CHOPS, CURRANT SCALLION RICE and BACON SHALLOT SUGAR SNAP PEAS

MARINADE
2 tablespoons Bragg’s liquid aminos
2 tablespoons rice wine vinegar
1/2 teaspoon sriracha
4 boneless center cut pork loin chops

  • Whisk together the liquid aminos, vinegar and sriracha.
  • Place pork chops in a large Ziploc bag.
  • Pour marinade into bag.
  • Press the air out of the bag and seal tightly.
  • Turn chops to coat well with marinade.
  • Marinade at room temperature for 30 minutes, turning bag half way through.

 

  • Heat grill to medium heat.
  • Prepare glaze while grill is heating.
  • Remove chops from bag and discard marinade.
  • Generously season pork chops with salt and pepper.
  • Brush each side with glaze.
  • Grill about 6 minutes per side.
  • Brush with additional glaze and serve immediately.

GLAZE
2 tablespoons Bragg’s liquid aminos
1 tablespoon QUALITY honey
1 tablespoon ketchup
1 tablespoon rice wine vinegar
1 tablespoon Hoisin sauce
1/2 teaspoon sriracha sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

  • Whisk together all the ingredients in a small bowl.

RICE
1 cup long grain rice
1 cup water
1 cup chicken consomme
1 small bunch green onions, sliced thin
1/3 cup currants

  • Combine water and consommé in sauce pan.
  • Add rice, stirring to coat.
  • Bring to a boil.
  • Reduce heat and simmer 15 minutes or so until tender and moisture is completely absorbed.
  • Fold in currants and green onions.

SNAP PEAS
4 slices thick bacon, diced and cooked crisp
1 large shallot, sliced thin
1 pound sugar snap peas, trimmed
1/4 cup chicken consomme
FRESH ground salt and pepper
1 teaspoon lemon zest
Juice of 1 lemon
1 tablespoon bacon grease

  • Heat bacon grease over medium high heat.
  • Add shallots and cook 3-5 minutes until browned.
  • Add snap peas, consommé and season with salt and pepper.
  • Saute’ covered 2-4 minutes until crisp tender.
  • Uncover and continue sautéing until all liquid has been absorbed.
  • Stir in lemon zest, lemon juice and bacon pieces.

HAWAIIAN STIR FRY PINEAPPLE BOATS

I’m really missing my favorite grocery store from Texas, but have found my new local grocer is having some beautiful produce. (BTW My favorite grocery store and my neighbor are ALL that I’m missing from Texas 😀 ) The pineapple in particular has been PERFECT and perpetually on sale.

HAWAIIAN STIR FRY PINEAPPLE BOATS – serves 2
1/2 pound pork tenderloin and center cut boneless pork chops, cut into bite sized pieces
1+ cup snap peas, cleaned and halved
2-3 cloves garlic, minced
1 teaspoon FRESH grated ginger
1/3 cup diced red pepper
1 small bunch green onions, thinly sliced keeping whites and greens separate
1 FRESH pineapple, halved and prepared for boats
1/2 cup rice, prepared to package directions
6 ounce can of pineapple juice (I often use pineapple orange)
2 tablespoons rice wine vinegar
2 teaspoons cornstarch
2 tablespoons PACKED brown sugar
1 tablespoon dry sherry
2 tablespoons avocado oil
2 teaspoons sweet and spicy chili sauce (I use MAGGI’s)
FRESH ground sea salt, to taste
1/3 cup water
1 tablespoon butter

  • Halve pineapples and cut meat out leaving 1/2 inch all the way around. Cut pineapple into bite sized pieces.
  • Whisk together the pineapple juice, vinegar and cornstarch until smooth.
  • Add the brown sugar, sherry, chili sauce and FRESH ground salt.
  • In a large skillet heat avocado oil over medium-high heat.
  • Sear pork until browned and nearly cooked through, about 5 minutes.
  • Remove pork and allow to rest.
  • Wipe out pan and return to heat.
  • Add water and peas, cover and steam 2-3 minutes. DRAIN.
  • Return pan to heat and add butter.
  • Add ginger, garlic, onion whites and bell pepper, stirring until fragrant.
  • Add pineapple pieces and sauce, simmering a few minutes until thickened.
  • Fold in pork pieces.
  • Put a thin layer of rice into each pineapple boat.
  • Portion pork mixture into boats and top with scallion greens.
  • ENJOY!

HONEY SOY PORK with PEANUT NOODLES

HONEY SOY PORK with PEANUT NOODLES

2 boneless pork chops
3 green onions, thinly sliced, whites and greens separated
1/4 + 1/4 cup Bragg’s liquid aminos
1/8 + 1/8 cup rice wine vinegar
2 tablespoons honey
1/2 pound bok choy, halved, washed and cut into 1 inch pieces, keeping bulbs and greens separate
6 pieces spaghetti
1 tablespoon sesame oil
1/2 cup shredded red cabbage1/3 cup creamy peanut butter
Sriracha, to taste
1/4 cup chopped peanuts
2 tablespoons avocado oil
FRESH ground salt and pepper, to taste

  • In a large Ziploc bag or baking dish combine 1/4 cup liquid aminos, 1/8 cup rice wine vinegar and 2 tablespoons honey.
  • Pat dry pork chops and add to marinade, turning to coat.

 

  • Cook noodles per package directions, about 8 minutes to al dente’.
  • Drain and rinse in cold water.
  • Transfer to a large bowl and set aside.

 

  • Whisk together the peanut butter, 1/4 cup liquid aminos, 1/8 cup rice wine vinegar and 1 tablespoon water until smooth. Set aside.

 

  • In a large pan over medium high heat add sesame oil until shimmering.
  • Add bok choy bulb pieces and green onion whites, sautéing 3-4 minutes until soft.
  • Add cabbage and bok choy leaves, cooking a couple minutes more until leaves wilt.
  • Season to taste and transfer to bowl with noodles.

 

  • Remove pork from marinade. and reserve 2 tablespoons.
  • Return pan to heat and add 2 tablespoons of avocado oil.
  • When shimmering add pork chops and sear on both sides until cooked through, about 3 minutes per side.
  • Transfer to plate and let rest 5 minutes.
  • Add reserved marinade to peanut sauce and whisk well.

 

  • Add peanuts and peanut sauce to noodle bowl, tossing to coat.
  • Thinly slice pork chops.
  • Plate noodles and vegetables.
  • Top with pork slices.
  • Garnish with green onion tops.

APPLE CIDER PAN GRAVY PORK CHOPS

This recipe is good year round, but tastes especially GREAT during the fall when apples are at their prime.

APPLE CIDER PAN GRAVY PORK CHOPS
2 tablespoons avocado oil
4 3/4 inch pork chops
2 cloves garlic, minced
1 teaspoon honey
2 tablespoons heavy cream
1/2 teaspoon apple pie spice
FRESH ground sea salt and black pepper, to taste
3-4 sprigs FRESH thyme
1 cup apple cider
1 tablespoon + 1 teaspoon cornstarch
2 tablespoons water
thin sliced apples,  for garnish SEE NOTE

  • Generously sprinkle pork chops with salt and pepper.
  • Heat avocado oil in large skillet over medium heat.
  • Sear pork chops on both sides.
  • In a small bowl whisk together the honey and apple pie spice.
  • Add in garlic and apple cider until well blended.
  • Pour over pork chops.
  • Reduce heat to medium low, cover and simmer 5 minutes.
  • Remove pork chops to a plate, tent and let stand 5 minutes.
  • Whisk together the cornstarch and water.
  • Add to pan gravy and whisk until well blended.
  • Add heavy cream and whisk to blend.
  • Increase heat and bring to a SLOW boil until desired consistency is reached.
  • Serve pork chops with apple stuffing, your favorite vegetable and top with pan gravy.

NOTE:

  • You can serve with thin sliced apple slices or you can use a little butter and apple pie spice to saute the apple slices for a sweet treat.
  • Many times I prefer to sear the pork chops for 3 minutes on each side over high heat and then place them into a 400° oven for 6-8 minutes to finish cooking while I prepare the veggies. I find that the pork chops stay moist and juicy this way.

APPLE STUFFING
2 honey crisp apples, peeled,, cored and chopped
3 Kaiser rolls, chopped small
1 large carrot, chopped
1 small bunch green onions, halved and sliced
2 cloves garlic, minced
2 + 2 tablespoons butter
1/2 cup apple cider
2 packets pork flavored top ramen seasoning packets

  • Preheat oven to 350°.
  • Heat 2 tablespoons of butter in skillet on medium high heat.
  • Add carrots and saute 2-3 minutes until they begin to soften.
  • Add green onions and garlic sauteing until fragrant.
  • Add apples, sauteing until beginning to soften.
  • Whisk together the pork seasoning packets into the apple cider.
  • Add the remaining butter and apple cider mixture to pan.
  • Fold in bread pieces, stirring to coat.
  • Cook until liquid is completely absorbed.
  • Fold into a casserole and bake 15 minutes or so to heat completely through.

 

PULLED PORK TACOS

Lard is made of animals fats, most commonly rendered hog fat. Crisco and Lard are both shortenings. Lard is shortening. BUT, Crisco is a shortening made from vegetable oils therefore Crisco is NOT lard.

LOL while this sounds confusing, it’s pretty simple really.  For this recipe because I am DESPERATELY trying to clean out the pantry AND the freezer I improvised this time, but did not reflect my changes in my normal recipe (BELOW) which is a recipe I made combining the best ingredients (for us) and cooking procedures (for me) from Guy Fieri’s version with Giada’s version of Pulled pork.

PULLED PORK
3-pound bone in pork butt, cut into 4 pieces
3 pounds refined lard
1 red onion, roughly chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
2 teaspoons FRESH ground sea salt
1/2 teaspoon dried oregano
1 chipotle in adobo, diced plus 1 tablespoon of the adobo sauce
1 cup beer, such as Modelo Especial
Corn tortillas, for serving

GARNISHES
Pico De Gallo, recipe below
Sour cream
Chopped green onions, sliced or diced
Lime wedges, for serving
Radish slices, for serving

  • Remove the pork butt from refrigerator 1 hour before cooking. Do not remove the bone.
  • Preheat oven to 350°.
  • In a small bowl, mix together the cumin, coriander, salt and oregano.
  • Rub the spice mixture all over the pork roast.
  • Bring oil to 250°.
  • Carefully add pork pieces to the hot oil. Keep pork pieces moving so they don’t stick until the are well seared on ALL sides.
  • Remove meat from lard and add onions and garlic, sautéing 2-3 minutes. DO NOT LET GARLIC BURN – IF IT DOES, START OVER!
  • Add pork pieces to roaster.
  • Use a slotted spoon to remove onions and garlic, adding it to the meat. Discard oil.
  • Whisk together the beer, chipotle pepper pieces and adobo sauce.
  • Pour beer mixture over pork pieces.
  • Bake 1-1 1/2 hours. The pork should be caramel-colored with an internal temperature of 170 to 180°.
  • Cover and let rest for 15 minutes.
  • Shred the meat. Discard the bone and any gristle.
  • Add the shredded meat back to the slow cooker and toss with the onions and cooking juices.
  • Serve with Pico de Gallo, warm tortillas and garnishes.

PICO DE GALLO
4 Roma tomatoes
1 red onion, diced
1 jalapeno, diced
2 tablespoons chopped cilantro leaves
1/2 lime, juiced
Salt and freshly ground black pepper

  • Combine all ingredients and season with salt and pepper, to taste.
  • Let sit for 15 to 20 minutes.
  • Serve.

FRENCH ONION SMOTHERED PORK CHOPS

FRENCH ONION SMOTHERED PORK CHOPS adapted from the Chunky Chef serves 4

1 Vidalia onions peeled, cut in half, and sliced into half-moon shaped slices
1 shallot cut in half, and sliced into half-moon shaped slices
2 cloves garlic, minced
3 tablespoons unsalted butter
1 tablespoon avocado oil
1 1/4 cups beef stock
4 boneless pork chops about 1 – 1 ½ inches thick
FRESH ground sea salt and black pepper, to taste
½ teaspoon dried thyme
¼ teaspoon garlic powder
2 ½ tablespoons WONDRA flour
4 slices provolone cheese
1 cup shredded Swiss or gruyere cheese
fresh thyme sprigs

  • Preheat oven to 400°.
  • Melt butter and avocado oil in a large cast iron or other oven safe skillet, over MED-HIGH heat.
  • Add sliced onions and shallots, saute’ 3-5 minutes, until soft.
  • Add garlic and saute’ another minute until fragrant.
  • Add 1/4 cup beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.
  • Whisk together the salt, pepper, dried thyme and garlic powder.
  • As onions are sautéing, season both sides of pork chops with seasoning mix.
  • Transfer onions to a plate, do not wipe out skillet.
  • Reduce heat to medium, add a drizzle of avocado oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown.
  • Transfer pork chops to plate.
  • Return cooked onions to pan and sprinkle with flour.
  • Stir to coat and cook about a minute.
  • Add remaining 1 cup beef stock and stir often until mixture comes to a boil.
  • Season with a pinch of salt and pepper.

Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops.
  • Top with a slices of provolone cheese and a 1/4 cup mound of the shredded Gruyere on top each chop.
  • Add a few sprigs of fresh thyme to the skillet.
  • Place skillet in oven and bake 8-10 minutes, until cheese is melted and gooey.
  • Before serving, spoon some of the beef stock/onion mixture over the top of the cheese.
  • Garnish with some additional black pepper if desired.

 

ALOHA BBQ PORK RIBS – revisited

I originally wrote this back in 2015 and it is still our FAVORITE recipe for ribs. I made them again recently and wanted to update that I used orange marmalade instead of the apricot pineapple jam and hubby thinks they are even better.

“We had the most amazing dinner tonight if I do say so myself.  I was missing a few ingredients for my normal BBQ sauce so made a few substitutions and we have a new “NORMAL” in this family. I added fresh pineapple slices topped with some of the BBQ sauce during the last 30 minutes of bake time and they were so juicy, tender and flavorful. We added a fresh steamed artichoke and there were NO leftovers!  I will use the rest of the sauce on chicken later in the week.”

ALOHA BBQ PORK RIBS
2-4 pounds baby back pork ribs
Fresh ground salt and black pepper

  • Preheat oven to 325°.
  • Bring ribs to room temperature.
  • Remove the membrane from the back of the ribs.
  • Generously sprinkle with salt and pepper.
  • Line a large cookie sheet with heavy duty foil.
  • Bake for 2 hours undisturbed.
  • Uncover, add pineapple slices and top with sauce and bake another 30 or minutes until the meat pulls away from the bone easily.

SAUCE
1/3 cup apple cider vinegar
3/4 cup packed brown sugar
3/4 cup Smucker’s apricot pineapple jam (orange marmalade works well too)
1 tablespoon soy sauce
1 tablespoon QUALITY honey
3/4 cup Tabasco Jalapeno ketchup
Fresh ground salt and black pepper

  •  In a large sauce pan whisk together all the ingredients and bring to a SLOW boil, stirring frequently.
  • Reduce heat to as low as possible and simmer while the ribs bake. Sauce will thicken during this simmering so stir frequently.