Slow Cooker Pulled Pork

May 3, 2013 By Leave a Comment

Long, slow, cooking will guarantee the best results. This is delicious.

4-6 pounds pork shoulder
2 large, white onions, sliced
1 Tbsp. garlic powder
1tsp. kosher salt
1/2 tsp. ground peppper
1-1/2 cups cold water
2 cups (or 18 oz. bottle) BBQ sauce
Another large white onion, diced

Spray your slow cooker with cooking spray and place 1 of the sliced onions in the bottom, add pork, garlic powder, salt, pepper , water and then add the other sliced onion on top (you’ll use the 3rd onion later). Cover and cook on LOW for 8 hours or HIGH for 5. Drain liquid, coarsley chop up the meat, discard fat, place prk back in slow cooker, add BBQ sauce then the last onion. Cover and cook on LOW for 4 more hours. Serve on large rolls.

Filed Under: Crock Pot / Slow Cooker, Frontpage, Pork

Baked Ham

March 30, 2013 By 1 Comment

Another ham recipe in my repertoire that you must try.

1 head garlic, no need to peel
1/2 cup scallions – optional
1 large bunch chives
2 Tbsp. dried parsley
2 tsp. dried thyme
1 Tbsp. dried rosemary
1 8-10 pound fresh ham
2 tsp. kosher or sea salt
1 tsp. black pepper
1/2 – 1 cup water
1 14-1/2 oz. can chicken broth

Preheat your oven to 350, rinse and pat dry ham then place in roaster in pan onto counter at least 30 minutes while your oven preheats. Make 2-inch deep slits all over ham. Place all ingredients up to the broth in a food processor or blender and whirl to a paste. Stuff 1/2 of this mixture into the slits as best you can and then pat it lightly over the ham, set the other half aside for now.

Bake, uncovered, for about 90 minutes. Reduce oven temp to 325 degrees, add the broth to the pan and bake uncovered for another hour. Pat the remaining paste over the ham, cover the pan tightly with foil and continue to roast it for another 2 hours or until done, checking, adding a cup or two of water as necessary, and basting only occasionally.

Remove from oven and let rest about 10 minutes before serving.

Filed Under: Frontpage, Pork Tagged With: , ,

Crockpot Barbecue Pork Ribs

January 27, 2013 By Leave a Comment

Get out the napkins! Your large crockpot will fit 6-8 lbs or four slabs. I served these with homemade cornbread and coleslaw. Wow.

6-8 pounds pork spare ribs, cut into 3-4 ribs
4 cups of your choice of barbecue sauce (I used Sweet Baby Ray’s)
1 cup ketchup
2 Tbsp. worcestershire sauce
1/4 cup firmly packed dark brown sugar

Lightly grease your crockpot with a cooking spray. Arrange the ribs in the slow cooker. Whisk/combine all the other ingredients and pour in and around the ribs – lift the ribs and get the suace underneath. Cover and cook on LOW for 8 hours or until meat begins to separate from the bones. Serve immediatley.

Filed Under: Crock Pot / Slow Cooker, Frontpage, Pork

Sausage Bread

January 1, 2013 By Leave a Comment

This is definitely a weeknight bread because you use frozen pizza or bread dough, or if you’re feeling ambitious, by all means make your own dough from scratch. But with this recipe you don’t have to. I like to serve this with a homemade soup such as chicken noodle or creamy tomato.

1 lb. thawed pizza or bread dough
Flour for dusting surface and rolling pin
2 Tbsp. of your favorite Italian dressing
1 tsp. Italian Seasoning
1/4  tsp. seasoned salt
1 lb. loose, ground sausage, cooked and drained
1 lb. shredded mozzarella

Preheat oven to 350 degrees and lightly grease or parchment paper a large baking sheet. Lighlty flour and roll out and prepare  your dough, spreading and rolling it into a large rectangle – do the best you can and let the dough rest for a few minutes if it’s giving you difficulty.

Spread the dressing all over the dough, sprinkle on the seasonings, spread the sausauge straight down the middle, horizontally then sprinkle on the grated cheese. Beginning with the longest side, slowly and carefully roll the dough into light a big cigar shape. Place on your prepared cookie sheet, then make 2-3 slits into it. Place in preheated oven and bake about 30-35 minutes until golden brown. Let rest about 5 minutes before serving.

Filed Under: Breads - Quick, Frontpage, Pork

Chili Ribs

November 1, 2012 By Leave a Comment

Oh my! These are so unbelievably good, if I may say so myself! Wowee!

1/2 – 2/3 cups chili powder
1/2 cup orange juice
1/4 cup olive oil
2 Tbsp. lemon juice
4 cloves minced garlic
4 tsp. ground cumin
1 Tbsp. honey
6 oz. can tomato paste
2 tsp. oregano
1 tsp. kosher salt
1 tsp. ground black pepper (or cayenne pepper if you want them spicy hot)
6 pounds pork spareribs

Stir all ingredients up to the ribs in a bowl. On 2 large foil-lined sheet trays lay out the ribs and with a small sharp knife cut “X’s” over both sides; brush the mixture over both sides and with your hands, rub the mixture well, all over and into these “X’s” as best you can.

Now place the ribs meat side down on these trays and cover with foil tightly. Place in the fridge for no less than 24 hours – these need a nice long rest for the ultimate flavor.

Preheat your oven to 350 degrees and adjust oven racks so the two trays can cook in there at one time. Loosely cover the trays, place both in the oven for 45 minutes, switch trays around in oven and cook for another 35-45 minutes or until done – whereas the meat will almost be falling off the bone.

Filed Under: Frontpage, Pork

Sticky Ribs (a.k.a. Superbowl Ribs)

September 14, 2012 By Leave a Comment

This recipe is so utterly delicious and messy, the whole family will enjoy this one! Please note that an all-day or overnight marinade is essential, so plan ahead.

4-6 lbs. pork ribs – separated, or not – you decide

1/2 cup sweet chili sauce (Chinese or Thai works well)
1/4 cup jellied cranberry sauce
1/4 cup soy sauce
1 lime, sliced into quarters
1 orange or tangerine, sliced into quarters

Place ribs in single layer on 1 or 2 rimmed baking sheets/roaster pans and set aside.  Place all the rest of ingredients into a medium bowl and mix well. Divide and spread over each rack of ribs so they are coated well, using all the sauce mix, cover with foil then put in the fridge for several hours or overnight.

When you’re ready to cook, preheat your oven to 350 degrees and remove the pans from the fridge to set on the counter for 20-30 minutes while the oven preheats; remove and discard the oranges & limes. Turn ribs over, keep covered and cook for 1 full hour, turning them with tongs after 30 minutes, and rotating pans in oven, keep covered.

After 1 hour, raise the temperature to 400 degrees and remove the foil. Cook for another 15 minutes, turn, then cook 15 minutes more.

Get a roll of paper towels and dig in.

Filed Under: Frontpage, Pork Tagged With: , ,

Pork Shoulder

August 21, 2012 By Leave a Comment

Pop this in a 350 degree oven for about four hours and you’ve got a meal for 2-3 days, depending on how many are eating. Save that meaty bone for some homemade soup.

8-10 lbs. bone-in pork shoulder
3 Tbs. olive oil
4 Tbsp. paprika
2 Tbsp. kosher salt
1 Tbsp. ground black pepper
2 Tbsp. cumin
2 Tbsp. chili powder
2 Tbsp. dark brown sugar
2 tsp. cayenne pepper

The night before you plan on serving, place the the meat on a rack in a roasting pan, fat side up, and rub the olive oil all over. Then mix all other ingredients together and with your hands rub all over the pork and pat it on. Cover with foil and place in the fridge.

Preheat oven to 350, take rack out of fridge, place on counter while oven preheats. Uncover, place in oven for about 4 hours, or until done. Let rest 10 minutes before you slice and serve.

Filed Under: Frontpage, Pork Tagged With: ,

Chinese Style Boneless Ribs

April 25, 2012 By Leave a Comment

Baked in the oven and super simple to make. Use the boneless rib meat. Let these marinate several hours or overnight. Double recipe using 2 pans if needed.

Boneless, pork ribs – about 3 pounds total
1/4 cup sugar
1/4 cup soy sauce
2 Tbsp. ketchup
6 large, minced garlic cloves
1 tsp. ground ginger
1+ tsp. red pepper flakes

Rinse and pat dry the ribs, place in a pan about 9 x 13. Whisk together all the rest of the ingredients and spread over and around ribs, turning them so they are covered with the sauce. There will not be a lot of sauce, but it will be enough. Cover with foil, place in fridge for several hours.

When ready to cook, preheat oven to 350 degrees and take ribs out of fridge for about 20 minutes while oven preheats. Place in oven, covered, for about 40 minutes, turn ribs, cover, and bake for about 40 more minutes. Remove foil, continue cooking for 10 more minutes. Check for doneness, serve.

Filed Under: Frontpage, Pork Tagged With: , , , , , ,

Pork Chops I

October 26, 2011 By Leave a Comment

Pork chops can dry out and be unwanted so easily. This method keeps them juicy and tender. You must use a pan that can be placed on the stove top as well as in the oven.
6 1/2-inch thick boneless pork chops (loin chops)
1/2 cup flour
1/2 tsp. Kosher salt
1/2 tsp. black pepper
3 Eggs
3 Tbsp. milk
1 Cup seasoned breadcrumbs
1/2 Cup grated Parmesan or Pecorino Romano
2 Tbsp. minced parsley
2 Tbsp. butter
2 Tbsp. extra virgin (or regular) olive oil
Preheat oven to 325 degrees. Rinse pork pieces & pat dry; put aside.
On 3 separate pie plates (or shallow dishes or regular plates):
Plate 1: Mix the flour, salt & pepper together with a fork.
Plate 2: Mix the eggs & 2 Tbs. milk together with a fork.
Plate 3: Mix the breadcrumbs & cheese together with a fork.
Melt 2 tbsp. butter & 2 tbsp. oil together on medium heat in a large non-stick skillet.
Using 1 piece at a time, press in the flour – shaking off excess, then the eggs mixture – shaking off the excess, then the breadcrumb mixture, press in the crumbs – shaking off the excess.
Place in pan and turn the heat to med-high cooking till brown – this takes about 5 minutes per side. Turn over & cook the other side same way.
Place in oven for about 25 minutes or until done.

Filed Under: Frontpage, Pork

Roasted Ham

October 10, 2011 By 1 Comment

I just love baking a ham. The house gets that homey, everything is good kind-of smell. This dish is true simplicity and an absolute crowd pleaser.

8-10 pound uncooked ham
3-4 cups apple juice
3 tsp. kosher salt

Preheat your oven to 325 degrees. Take the ham out of the fridge and place skin side-up on a rack in a large roasting pan. Let it sit out on the counter like that for 30 minutes while the oven preheats.

Make slits all over the ham. Slowly and evenly pour 1 cup of the juice over the ham. As evenly as you can, sprinkle on the salt, then place in the preheated oven for 1 hour. Pour another cup of juice over the ham and keep cooking until the skin is fully crisp – about 3 more hours, or until done, basting it with more apple juice or water every 30 minutes.

Remove from oven and let sit about 10 minutes before cutting.

Filed Under: Autumn & Winter, Frontpage, Pork
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