Archive : Pork

I made this pulled pork last week and invited some friends over. It sure was a hit! Normally I slow cook my pork in the oven, but with the weather being so hot, I decided to give it a try in the slow cooker. The meat just fell apart! 5 lb. pork butt 1 medium onion, sliced thin Tom’s Kickin...

The supermarket had an amazing sale on these thin boneless pork chops. I like pork, but usually make thick cut chops or pork loin, etc. I tried a variation of a chicken recipe I make and it actually came out pretty good. 2 cloves garlic, minced 1/2 teaspoon kosher salt 2 Tablespoons spicy brown mustard 1...

3 tablespoons olive oil 2 pounds Italian sausage links 1 red bell pepper, sliced 1 green bell peppers, sliced 1 yellow bell peppers, sliced 2 large onions, sliced 3 cloves garlic, chopped 1 (12-oz.) bottle beer (I used Sam Adams Summer Ale) 1/2 (6 ounce) can tomato paste 3 tablespoons chopped fresh oregano 3...

1 ½ lbs. lean pork (cut into 2 ½ inch strips) 2 tablespoons hot oil 1 chicken bouillon cube ¼ teaspoon salt 1 (20oz.) can pineapple chunks ¼ cup brown sugar 2 Tablespoons cornstarch ¼ cup vinegar 1 Tablespoon soy sauce ½ tsp. salt 1 medium green pepper (cut into strips) ¼ cup thinly sliced onions Brown...

1 (8-pound) pork shoulder (with bone) 3/4 cup pork rub 1 quart Vinegar-BBQ Mopping Sauce Rub the pork shoulder all over with the pork rub. Cover and refrigerate overnight. The next day, take out the pork shoulder and let it sit for about 30 minutes at room temperature. Preheat the oven to 300 degrees...

1 clove garlic, chopped 1 teaspoon paprika 1/4 teaspoon ground coriander 1/8 teaspoon freshly ground black pepper 1/4 teaspoon salt 4 center-cut loin pork chops (4oz each) 3/4″ thick 3/4 cup reduced sodium chicken broth 1 teaspoon fresh lemon juice Combine the garlic, paprika, coriander, black...

1 cup salsa 1/2 cup lime juice 1/2 cup water 2 cloves garlic, minced 1 tablespoon snipped cilantro 1 1/2 teaspoons ground cumin 1/4 teaspoon ground red pepper 1/4 teaspoons black pepper Combine ingredients, pour over pork and refrigerate for 3 to 4 hours before cooking. Enough for about 1 1/2 pounds.