Pork Carnitas

 from Carlsbad Cravings

NGREDIENTS

• 4-5 lbs pork shoulder/pork butt trimmed of excess fat
• 1 tablespoon olive oil
• 1/ 4 cup orange juice
• 2 tablespoons lime juice
• 1 teaspoons liquid smoke
• 2 bay leaves
• 1 Chopped onion
• 1 jalapeno, deveined, deseeded, chopped
• 
  
• WET SPICE RUB:
• 3 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 tablespoon reduced sodium soy sauce
• 1/ 4 cup packed brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/ 2 teaspoon smoked paprika
• 1/ 2 teaspoon black pepper
• 1/2-1 teaspoon ground chipotle chili pepper (optional for heat)

• Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to cutting board until cool enough to handle.
• Meanwhile, whisk together all of the Wet Spice Rub ingredients in a medium bowl. When pork is cool enough, massage Wet Spice Rub evenly all over then transfer pork to slow cooker. Add orange juice, lime juice, liquid smoke, and 2 bay leaves to slow cooker. Top pork with onions and jalapeno. Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork.
• Remove pork from slow cooker to cutting board, shred, and add back to slow cooker and toss with juices. Cook on low for 20 minutes. Meanwhile, preheat oven to 450 degrees F. Line 2 baking sheets with foil.
• After 20 minutes, remove pork (do NOT discard juices in slow cooker) and add shredded pork to both baking sheets in an even layer. Drizzle with some of the remaining juices (about ¼ cup) and bake for 15 minutes then broil to desired crispiness, watching closely so meat doesn’t burn (about 5-10 minutes). Drizzle with additional juices and toss.
• Serve warm in tortillas, on rice, salad, etc. with favorite toppings.

SHEET PAN ROASTED PORK WITH PINEAPPLE, PEPPERS, AND COCONUT RICE

From kelseynixon.com

 

 

 

SHEET PAN ROASTED PORK WITH PINEAPPLE, PEPPERS, AND COCONUT RICE

Looking for a fun summer night dinner idea? This Sheet Pan Roasted Pork and Pineapple is just what you need.

Ingredients:

• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons whole-grain mustard
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 2 1-pound pork tenderloins trimmed
• Kosher salt and cracked black pepper
• 1 red onion cut into 1 ½-inch-wide strips
• 1 red bell pepper stemmed, seeded, and cut into 1 ½-inch-wide strips
• 1 orange bell pepper stemmed, seeded, and cut into 1½-inch-wide strips
• 1 ½ cups pineapple cut into 1½-inch dice

Coconut Rice:

• 1 tablespoon vegetable oil
• 2 cups basmati rice rinsed and drained
• 1 1/4 cups coconut milk
• 1 teaspoon kosher salt
• 1/4 cup chopped fresh cilantro
• 2 scallions thinly sliced

Instructions

1. For the coconut rice: Add the oil to a medium saucepan with a tight-fitting lid and set over medium heat. Add the rice, stir to coat in the oil, and toast for 2 to 3 minutes. Add 1 1/2 cups water, the coconut milk and salt and stir to combine. Simmer, uncovered, until the liquid reduces to the level of the rice. Cover the pot and reduce the heat to low. After 15 minutes, stir the rice, re-cover and set the pot off the heat for 5 minutes. Fluff the rice with a fork and add the cilantro and scallions.
2. Preheat oven to 450º F.
3. In a large mixing bowl, whisk to combine the soy sauce, vinegar, mustard, sugar and cornstarch. Season with cracked black pepper.
4. Place pork tenderloins on sheet tray, leaving a little space between the two, and pat dry with paper towels and season with salt and pepper. Brush tenderloins liberally with glaze.
5. Add the red onion, bell peppers, and pineapple to the big mixing bowl and toss to coat with the glaze. Transfer the vegetables to the sheet tray, spreading evenly around the tenderloins.
6. Roast pork until the pork reaches 140ºF, about 20 minutes. Move the tenderloins to a cutting board and tent with aluminum foil allowing to rest for 5 minutes.Transfer vegetables to serving platter then cut pork into ½-inch-thick medallions and place over vegetables, pouring any juices over top. Serve with coconut rice.

SAUSAGE PASTA

Taylor Cannon

1 pkg. pasta (I grew up on fettuccine noodles- my kids like rotini)

Olive Oil
1 onion
1 Pkg Jimmy Dean Regular bulk sausage
1 can Tomato paste (6 oz)
1 cup beef stock (I use ‘Better Than Bouillon’)
salt and pepper
1 cup light cream (You can use heavy cream, or mix heavy cream with milk. My grocery store sells light cream but some don’t)

Heat oil in pan.  Add chopped onion.  Cook over low heat until onion is soft. (more often than not I skip the onion). Add sausage meat and fry until done. Drain fat (optional).  Add tomato paste and 1 cup of beef stock.  Add salt and pepper. Simmer over low heat for 10 mins. Add cream. Stir. Try not to drink entire pot of sauce.

Cook pasta according to directions and drain.  Return to pan and combine with sauce.

Sprinkle with grated parmesan cheese. (optional)

Makes for great leftovers so I usually double recipe

Roast Pork Loin with Apples, Potatoes and Sage

Lisa Stephenson

Serves 8

Ingredients

3 Tablespoons margarine or butter

2 Tablespoons chopped fresh sage leaves

1 teaspoon salt

¼ teaspoon ground black pepper

1 boneless pork loin roast

1 ½ lb. baby red potatoes

1 large onion

1 ½ lb. Gala or Jonagold apples

Directions

1.       Preheat oven to 450 degrees.  In small bowl, stir 1 tablespoon butter, 1 tablespoon chopped sage, and ½ teaspoon salt, and ¼ teaspoon coarsely ground black pepper.  With hands, rub sage mixture all over pork loin.

2.       In 15 ½” by 10 ½” jelly-roll pan, melt remaining 2 tablespoon butter in oven.  Remove pan from oven.  Add potatoes, onion, ½ teaspoon salt and remaining 1 tablespoon chopped sage; toss to coat.  Push potatoes and onion to edges of pan and set small roasting rack in center; place pork on rack.  Roast 20 minutes.

3.       Add apples to pan, around pork, and roast 30-40 minutes longer depending on thickness of pork or until meat thermometer inserted in center of pork reaches 145 degrees.(Internal temperature of pork will rise 5-10 degrees upon standing.)

4.       Transfer pork to warm platter; let stand 15 minutes to set juices for easier slicing.  With slotted spoon, transfer potatoes, ion, and apples to platter with pork.  Pour pan drippings into small cup.  Skim off and discard fat from drippings.  Server pork, sliced, with drippings.

Pork Chops with Spaghetti

Barbara - From the Colorado Cache cookbook

3 tbsp butter
3 tbsp olive oil
2 cloves garlic, pressed
1/4 tsp pepper
1/8 tsp crushed red pepper
1 tsp rosemary
4 pork chops, 1 inch thick
2 cups chopped tomatoes
3 tbsp minced parsley
1/2 tsp salt
3/4 lb spaghetti
4 tbsp butter
4 tbsp freshly grated Parmesan cheese

Melt butter with olive oil in a large heavy skillet.  Add garlic, pepper and red pepper.  Sprinkle rosemary on pork chops then brown chops slowly in the skillet.  Add tomatoes, parsley and salt.  Cover and cook slowly for 20 minutes.  Uncover and cook an additional 20 minutes or until tender.  Cook the spaghetti, drain and toss with butter and Parmesan.  Add 1/2 cup sauce to the spaghetti.  Place spaghetti on a hot platter, arrange the chops on the spaghetti and pour sauce over all.

Barbecued Ribs or Chicken

Peggy Waltman

This sauce is also good on Chicken

1 c. ketchup
1/4 c. oil
1/4 c. liquid smoke (Colgin)
2 dashes of soy sauce
2 c. Pace picante sauce
1/2 c. brown sugar
1/2 tsp. minced garlic
Country style spare ribs or chicken

Combine above ingredients and stir well.  Put ribs in pan and pour half of sauce over ribs.  Cover and cook at low heat (350) for 3 or 4 hours or until tender.  About 30 minutes before serving, drain off accumulated juices and put fresh sauce on top of ribs again.  Don't cover and resume cooking to glaze them.  Reserve some sauce to serve with.  If making a lot, I double the sauce recipe.

Crockpot Tangy Pulled Pork

Allison Hottinger

1 pork tenderloin

2 tsp salt

2 tsp cumin

1 tsp pepper

1 cup apricot jam

1 handful brown sugar

1 red onion sliced

1-2 jalapeno sliced and seeded

       if you want them less spicy

For Tacos

 -avocado

 -limes

 -cilantro

 -corn tortillas

Mix salt cumin and pepper in a small bowl.  Rub

down tenderloin with spice mixture on all sides.  Place

tenderloin in crockpot and add jam, brown sugar, onion,

and jalapeno.  Cook on low for 8 hours.

For tacos serve with lime, avocado, cilantro on  warmed 

corn tortillas.

Oriental Pork Tenderloin

Alliison Hottinger

2 lbs pork tenderloin 2 cloves garlic, minced 1 small gingerroot, minced 1/2 cup soy sauce honey sesame seeds Directions: Marinate tenderloin in garlic, ginger and soy sauce for 1-2 hrs. Remove from marinade and roll in honey to cover, then roll in sesame seeds until covered. Bake at 400 degrees for 30 min or until meat thermometer reaches 160 degrees.

Cafe Rio Pork

Rebecca Child

Ingredients: 1 - 3 lb. pork rump roast 1 cup salsa 1 cup brown sugar Directions: Put in crock pot on low in morning. Enjoy for dinner.

Pork Tenderloin with Honey Sauce

Rebecca Child

About 1-3/4 lbs. pork tenderloin Honey Sauce: 4 T. honey 2 T. brown sugar 2 T. cider vinegar 1 T. spicy brown mustard Directions: Combine sauce ingredients and coat tenderloin. Roast in pre-heated oven at 375 degrees for 20-30 minutes or until internal temperature is 155 degrees. Slice thin and serve with steamed asparagus or broccoli and a side of fried rice...Delicious as an appetizer too! Number Of Servings:6? Preparation Time:Quick!

Pulled-Pork Tacos

'cause you can never have too many pulled pork
recipes... Lindsey Parry

2 cups store-bought salsa, plus more for serving (I used medium because I am crazy like that 2 T chili powder 2 T dried oregano 2 T unsweetened cocoa powder (I left it out, not cause I am scared but because I didn't have any... well Ok, I am a little scared) kosher salt 1 2 1/2 pound boneless pork butt or shoulder, trimmed of excess fat 18 corn tortillas 1/2 c fresh cilantro sprigs sour cream lime wedges Directions: In a 4 to 6-quart slow cooker, combine the salsa, chili powder, oregano cocoa, and 1 teaspoon of salt. Add the pork and turn to coat. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours. Twenty minutes before serving, heat oven to 350 degrees. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with tortillas, cilantro, sour cream, lime, and extra salsa.