Tag Archives: pork

Instapot dr pepper teriyaki pulled pork


4 lbs pork shoulder
16 oz kc masterpiece honey teriyaki marinade
2 cups dr pepper
1 tsp onion powder
1 tsp garlic powder

cut the pork into 4-5 chunks
marinate in the teriyaki for 2 hours or so
in the instapot add the dr pepper,onion powder and garlic powder
add the pork and the marinade
use the manual setting and cook for 1 hour
let cool naturally 15 minutes before releasing the remaining pressure
shred the pork and stir in some of the sauce from the instapot

serve on kings Hawaiian bread buns.

as an alternative dont   marinate
add 1 diced onion
when pouring in the pork add 1 cup bbq sauce

cook the same amount of time
shred the pork and stir in some more bbq sauce


Smothered Pork chops


4 Thick bone in pork chops
1 cup flour
2 Tbsp onion powder
1 Tbsp garlic powder
2 tsp smoked paprika
1 tsp cayenne
1 onion diced
1/2 pound sliced mushrooms
2 cups chicken broth
3/4 cup buttermilk
1/2 Tbsp hot sauce
3 Tbsp kosher salt
1 Tbsp mustard powder
1/4 cup oil

dissolve the salt in 3 cups of water
add the mustard
place the pork chops in the brine for 2 hours or so,remove and pat dry

in a bowl mix the flour,onion powder,garlic powder,paprika and cayenne
set aside 3 Tbsp of the flour mixture
dredge the pork chops in the flour
heat the oil in a cast iron skillet until hot
add the pork chops and cook 5 minutes per side
remove and set aside
add the onion and mushroom to the pan
saute 5 minutes
stir in the reserved flour mixture
slowly whisk in the chicken broth making sure there are no lumps
heat to a slow boil and cook until thickened enough to coat the back of a spoon
stir in the buttermilk and the hot sauce
return the pork chops to the pan and simmer 15 minutes,until th epork chops are cooked through

slow cooker cassoulet


a slow cooker cassoulet using pork instead of duck

4 lbs pork butt cut into 8-10 chunks
1/2 lb bacon diced
3 onions roughly chopped
2 cups white wine
28 oz  can tomatoes drained and crushed by hand
6 oz can tomato paste
1 cup panko
1 lb spanish chorizo cut into chunks
1 head garlic loose skin removed sliced in half thru the root
2 cups chicken broth
4 cans cannelini or great northern beans
1 tsp kosher salt

in a large saute pan cook the bacon til crisp
remove and set aside
sprinkle the pork with salt and pepper
working in batches brown the pork and add it to the cooker
saute the onions and saute until softened about 8 minutes
add the wine and bring to a boil,cook about 8 minutes till reduced by 1/2
add the tomatos,paste and broth and bring to a boil
pour into the cooker and toss in the garlic,beans  and chorizo

cook on high 6 hours
skim off the fat
stir in the panko and reserved bacon
let sit at room temperature for 30 minutes before serving with either toasted bread or polenta

serves 8

Twice cooked pork


this recipe calls for a couple of asian ingredients from an asian grocery

1 1/2 lbs pork belly
1 Tbsp fermented black beans,rinsed and lightly smashed with the side of a spoon
1 Tbsp minced ginger
2 leeks thinly sliced
1 Tbsp vegetable oil

1 1/2 Tbsp soy sauce
1 1/2 Tbsp chinese rice wine or dry sherry
1 Tbsp gochujang (korean chili past,sambal oelek may work as a substitute,I never tried it)
1 tsp sesame oil
1 tsp sugar

place in pork belly in a pot of salted water. bring to a bil and simmer 40 minutes,skimming any foam that forms
drain and let cool,pat dry with paper towels and slice into 1/4 inch slices

while the pork is cooking mix the sauce ingredients together in a small bowl and set aside

heat the oil in a wok until hot. working in 2 batches stir fry the pork slices until golden brown. remove all but 1 tbsp oil from the wok between batches. place each batch on a plate lined with paper towels to drain

reheat the wok add teh ginger,black beans and leeks, stir fry 2 minutes until the leeks are soft. stir in the pork. add the sauce and stir to mix well

serves 2

citrus and habanero marinated grilled pork chops


from bon appetit. despite the habanero it’s not very spicy at all

2 lemongrass stalks,outer layers removed and slided thin
1 habanero,seeds removed and finely chopped
2 minced garlic cloves
1/2 cup orange juice
2 Tbsp fish sauce (from an oriental market)
2 Tbsp brown sugar
4 Tbsp rice wine vinegar

4 thick bone in pork chops

in a bowl mix all the ingredients except the pork chops.
prick the pork chops all over with a fork. add to a zip lock bag along with 1/2 the marinade,reserving the rest
let marinade at room temperature 30 minutes-1 hour flipping a couple of times
heat a grill to high heat
grill the pork chops 6-7 minutes a side
drizzle the remaining marinade over the pork chops

serves 4

chinese roast pork (char siu)


this can be served as a main course or used as an ingredient in another dish
3Tbsp chinese rice wine or dry sherry
3 Tbsp dark soy sauce
2 Tbsp sugar
3 minced garlic cloves
1 Tbsp hosin sauce
1/2 tsp chinese 5 spice powder

1 1/2 lbs pork belly

prepare the marinade. put the pork belly in a zip loc plastic bag,add the marininade,seal and shake well . Marinate 3 hours,turning occasionally

preheat the oven to 325
place the pork belly in a roasting pan. brush some honey on it
roast 25 minutes
flip,baste the other side and roast 25 more minutes,until the outside begins to blacken
let cool for 10 minutes and cut into thin slices

Cavatelli with Sardinian Sugo


This recipe originally came from rachel ray but I modified it. It is a moderately spicy pasta sauce. It has the advantage o  being fairly quick quick to make

1 lb cavatelli or similar dry pasta
14.5 oz can chicken broth (I use swansons)
1 lb ground pork
1/2 tsp saffron threads (3 or so pinches)
1 tsp fennel seeds
1 tsp ground sage
1/2 tsp crushed red pepper flakes
6 cloves garlic finely chopped
1 medium onion diced
2 tsp smoked paprika
1 28 oz can tomatoes
1/3 cup chopped fresh basil
2 tbsp olive oil

bring water for 1 lb pasta to a boil

in a medium sauce pan add the chicken broth and the saffron. bring to a boil reduce heat to a medium simmer and cook until reduced by 1/2 (about 15 minutes)

in a  large saute pan heat 2 tbsp olive oil over medium heat. when hot add the fennel seeds and toast for 1 minutes. add the pork and raise the heat to medium high. add the sage,pepper flakes and paprika. cook,stiring frequently until the meat is browned. add the garlic and onions and cook 5 minutes more,until the onion is soft. add the tomatoes and crush with a wooden spoon. bring to a boil,reduce heat to medium and cook 10 minutes. add the basil and the chicken broth/saffron mixture. bring to a boil and simmer 5 more minutes.

while the sauce is simmering cook the pasta.
stir the cooked pasta into the sauce.

serve with romano cheese and crusty bread.
serves 4