Pulled Pork

 Loin of Pork

1 cup of tomato sauce

1/4 cup of apple cider vinegar

1/2 cup of apple juice

1 red onion (diced)

1/4 cup of brown sugar

1 tsp ginger

1 tsp garlic

salt and pepper to taste

BBQ Crock Pot Country Style Pork Ribs

 6-212 Country Style Ribs

BBQ sauce:

1/4 cup brown sugar

1 Tbsp chili powder

2 tsp salt

1 tsp pepper

1/4 cup apple cider vinegar

1/4 cup mustard

1/4 cup Worcestershire sauce

1-2 cups ketchup

Mix together BBQ sauce ingredients. Set aside. Put a liner in the crock pot.  Lay the ribs in the bottom of the crock pot.  Spread BBQ sauce on op of ribs.  Cook on low for 8-10 hours.  

Remove meat from crock pot and place on a sheet pan wrapped with foil.  Broil for 4-5 minutes to crisp up. Serve.

Recipe:  Mama Sue

Pork Schnitzel

 4 boneless pork steaks (loin, shoulder or cutlets)

salt and pepper

1/2 cup all-purpose flour

2 larage eggs, beaten

3/4 cup plain bread crumbs

corn oil or other neutral cooking oil

fresh lemon slices

fresh parsley

mushroom sauce (recipe below)

Pound meat with a meat pallet to 1/4 inch thickness. (needs to be very thin). Season with salt and pepper.  Heat 1 inch of oil in a skillet to 330 degrees.  Take one piece of pork and dredge in flour, dip into the egg and then throughly coat with bread crumbs.  Bread one at a time, don't bread all the pieces at once.  Only bread adn add pieces that will all fit into your skillet.  

Fry about 3 minutes, flip and fry 3 minutes on the other side.  The schnitzel should be floating in the oil to achieve the pillowy crumb.  Remove from oil and drain on paper towels.  lat up and add 1 lemon slice to each schnitzel with a sprig or parsley.  Alternative serving idea is to top with a rich mushroom sauce (below)

Mushroom Sauce:

3 Tbsp salted butter 1 small onion, chopped 

1/2 lb sliced mushrooms

2 Tbsp flour

2 1/2 cups beef stock

black pepper, to taste

1/4 cup heavy cream, room temperature

Add butter to a skillet, melt and add the onion and mushrooms.  Saute for 8 minutes.  Add flour to make a roux, cook for 2 minutes, stirring occasionally.  Whisk in the beef broth and pepper to taste.  Let cook until thickened, about 5 minutes, swirl in the cream.  Remove from heat. Serve over Schnitzel.

German Cream Dressing for Salad:

1/2 cup heavy whipping cream

4 tsp fresh lemon juice

4 tsp granulated sugar

In a small dish combine the heavy cream, lemon juice and sugar, whisk to combine.  Drizzle over lettuce greens of your choice, romaine lettuce, butter lettuce and fresh garden tomato

Pork Medallians

 pork tenderloin, cut into small pieces and flattened with a meat mallet

salt and pepper

fresh sage

fresh rosemary

oil

butter

In a pan add oil and butter.  Add the sage and rosemary until flavorful. Season pork pieces with salt and pepper.  Sear in pan with herbs for 3-4 minutes on each side. Remove and set aside.  Add more butter to the skillet,melt and pour on top of finished pork.  Serve.

Recipe:  Live with Kelly and Ryan, Thanksgiving show

Pork Roast and Gravy

 Pork Roast (or Boston Butt)

1 to 2 inches of water in a Dutch Oven

salt and pepper

Wash and season Pork Roast.  Put in a Dutch Oven with the water already in it. Put a lid on pan or foil.  Bake in a 350 degree oven for 3 hours.  (It's done when the meat pulls away from the bone)  Let it rest on a platter.  Tent it with foil. Meanwhile, make the gravy.

Gravy:

Use the broth left in the Dutch Oven. In a mug or cup add some water, 2 Tbsp flour, 1 Tbsp sour cream, salt and pepper.  Mix fast and well with a fork to get out any lumps.  When the right consistency add to the broth and stir.  It will thicken.  Serve with the Roast and mashed potatoes.

Lemon and Thyme Pork Schnitzel

 3-6 pork cutlets (pounded thin between 2 parchment paper using a rolling pin or meat mallet)

flour

salt and pepper

paprika

1 egg 

water

breadcrumbs

 lemon zest

thyme

Prepare pork cutlet by pounding them thinner.  Set up 3 dipping stations in 3 separate containers- Flour, Egg, Breading.

1st Flour- flour, salt, pepper and paprika

2nd Egg- 1 egg, little bit of water, salt and pepper

3rd Breading- flour, breadcrumbs, lemon zest, thyme (more than less)

Heat 1/2 inch of oil in an iron skillet to 350 degrees on the stove top.  Using tongs dip each pork cutlet into all 3 stations and then into the hot oil.  Don't crowd pan.  Rest on a rack and top with a squeeze of lemon juice.  

Serve with mashed potatoes, pasta or potato dumplings

Crock Pot Pulled Pork

Dry Rub:

 1 Tbsp paprika

1 Tbsp brown sugar

1 1/2 tsp chili powder

1 1/2 tsp cumin

1 tsp pepper

1 tsp seasoned salt

4 1/2 lb boneless shoulder pork roast

1 1/2 cups bottled chili sauce (by the ketchup)

1/4 cup water

Mix together dry rub and rub on both sides of the pork.  Mix together chili sauce and water.  Place pork in crock pot and pour sauce mixture on top.  Set crock pot on low for 8-10 hours.  Pull meat a apart using a fork and place back  in pot for serving. May use on sandwiches, tacos, salads, with rice, etc...

Cider Braised Pork Roast

 5-6 lb bone in pork shoulder or pork butt

1/4 cup salt

1/4 cup brown sugar

pepper

3 Tbsp vegetable oil

large yellow onion, chopped

6 cloves garlic, minced

1 3/4 cups apple cider

1 cinnamon stick

6 sprigs thyme

2 bay leaves

2 apples, cut into slices

1 Tbsp corn starch

salt and pepper

The day before you need to braise the meat.  Using a knife cross cut into the fat.  Mix together the 1/4 cup salt and 1/4 cup brown sugar.  Rub onto both sides of the pork.  Wrap in a plastic wrap for at least 24 hours.  

The next day, brush off any excess salt/brown sugar.  Sprinkle with some pepper and sear in a Dutch Oven pot on all sides, 3 minutes each.  After all sides are seared add the onion and garlic in the Dutch oven with the pork.  Let it saute until translucent.  Add the apple cider, cinnamon stick, thyme and bay leaves to the Dutch oven.  Put in a 275 degree oven for 2 1/2 hours.  Internal temperature should be 190 degrees.  Let the pork rest for 30 minutes and ten it with foil to keep warm.

Strain the liquid from the pot.  Set aide.  In the empty Dutch oven on the stove top add the apples and season with salt and pepper.  Add 1 1/2 Tbsp of the strained liquid (fat) and brown the apples.  

To make gravy- To a small pot add 2 cups strained liquid, 1 Tbsp corn starch, salt and pepper. 

Serve cut up pork with apple slices and gravy.

Pork Butt Rattatouie

 small pork butt (seared on all sides)

garlic cloves

1 onion, rough chopped

1 eggplant, rough chopped

1 zucchini, rough chopped

1 tomato, rough chopped

Before searing the meat cut slits on top to add garlic cloves inside the holes.  Add vegetables to a dutch oven and the meat on top.  Bake in a 275 degree oven for 1 1/2 -2 hours.  

 

Recipe: from Jacques Pepin

 

 

 

Pork Tenderloin

2 pork tenderloin

 1 Tbsp rosemary, finely chopped 

1 Tbsp thyme, finely chopped

1 Tbsp salt

1 tsp black pepper

olive oil

Prosciuto, sliced thin

string

Preheat oven to 450 degrees.  In a small bowl combine the spices.   Rub olive oil on both sides of tenderloin on a baking sheet. Sprinkle the spices onto the loins after the olive oil. If the ends are thinner tuck them under so it is all the same thickness. Wrap slices of prosciuto in a singe layer around the tenderloin. Tie with a string to stay in place while baking.  Bake for 20 minutes at 450 degrees.  An oven thermometer should read 140 degrees when tenderloin is done.  Let it rest for 15 minute covered with foil.  To serve remove string and slice on a diagonal.  

Serves 6

Recipe: from Ina Garten

Slovak Haluski (Polish or Chek Republic)

1 sm or 1/2 lg cabbage, cut up

1 onion, diced

1/2 cup butter

8oz pancetta, diced (can use bacon instead, if using bacon don't use butter)

5 oz goat cheese

pkg egg noodles

salt and pepper

In a pan add the butter and cook up the pancetta.  Cut up the cabbage and onion and add to the pan.  Let it cook down a bit.  In another pan cook the egg noodles according to the package directions.  After noodles are cooked add them to  the cabbage.  Sprinkle the goat cheese on top and salt/ pepper.  Mix well. 

German Schnitzel

Schnitzel is a traditional German dish where meat is pounded out thin, breaded , and fried. Use this same method for pork schnitzel, veal schnitzel (weiner schnitzel), or chicken schnitzel.

Prep Time: 10 minutes  Cook Time:  10 minutes  Total Time:  20 minutes

4 boneless pork or veal chops
1 tsp salt
1/2 tsp black pepper
1 cup all-purpose flour
2 large eggs
1 Tbsp lemon juice
1 cup plain bread crumbs
vegetable oil for frying
lemon slices for garnish

1.  Trim meat of any unwanted fat.  Lay the pork or veal chops out on a countertop between two layers of plastic wrap.  Pound out chops until 1/4 inch thick.  Season with salt and pepper.

2.  Spread flour out into a shallow dish.  In another shallow dish, whisk eggs together with lemon juice.  In a third shallow dish, spread out bread crumbs.

3.  Pour about 1/4 inch of begetable oil into a large deep skillet.  Bring oil to 350 degrees.

4.  Dredge chops into flour to coat, then immediately dip into eggs to ceat, followed by bread crumbs to coat.

5.  Place chops into the hot oil and fry 3 to 4 minutes.  Work in batches if needed based on size of pan.  Chops shouldn't be crowded.

6.  Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minumum internal temperature of 145 F and is browned and crisp.

7.  Serve hot with lemon slices.

BBQ Pulled Pork with Gravy

BBQ Pulled Pork

3 lbs pork shoulder, cut up in chunks

3 tsp salt

2 tsp black pepper

1 cup apple juice

1 tsp cumin

1 tsp paprika

2 tsp garlic powder

Mix together and place in slow cooker. Cook for 6-8 hours until it falls apart. Shred it.

Gravy (2-2-1 ratio)

2 Tbsp butter

2 Tbsp flour

1 cup juice (from the pulled pork)

Whisk together and heat in a saucepan. Pour over pork and Serve.

Sunday Pork Roast

3 to 5 lb pork shoulder or butt roast

2 Tbsp vegetable oil

2 tsp salt

2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Vegetables:

2 large white onions, cut into 2 inch chunks

1 lb baby carrots

1 lb baby red potatoes

2 cups apple juice

1 sprig fresh rosemary

salt and pepper to taste

1. Preheat oven to 450 degrees.
2. Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
3. Roast, uncovered, in the 450 degree oven for 30 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
4. Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
5. Cook an additional 1 to 1 ½ hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

Recipe from: The stay at home chef

Applesauce Pork Tenderloin

Serves: 6   Prep Time: 15 minutes   Cook Time: 1 hour 25 minutes

1 (2 lb) pork tenderloin

1/2 tsp salt

¼ tsp pepper

2 Tbsp vegetable oil

1 cup applesauce

¼ cup light brown sugar

3 Tbsp Dijon mustard

2 Tbsp honey

2 sprigs fresh rosemary (roughly chopped)

1. Preheat oven to 350 degrees.
2. Sprinkle pork with salt and pepper.
3. In a large skillet, heat vegetable oil over medium-high heat.
4. Brown roast on all sides in skillet.
5. Place roast in a shallow roasting pan.
6. Combine applesauce, brown sugar, mustard, and honey and spread over roast.
7. Top with rosemary and bake uncovered for 1 to 1 ¼ hours or until cooked through.
   
   Recipe from:  Six Sisters

Bavarian Red Cabbage and Pork Roast

Pork roast
1 small head red cabbage
1 onion, chopped
2 tsp. salt
1 cup hot water
1 1/2 Tbsp. sugar
1/2 cup vinegar
3 Tbsp. butter

Coarsely chop the red cabbage.  Mix all and put in crock pot.  Place the pork roast of top.  Cook on LOW for 8 to 10 hours. 

* This recipe reminded me of growing up with a German mother (Oma). 

Crock Pot Sweet Pork

2-4 lbs. pork roast
1 can Dr. Pepper (not diet)
1 (10oz.) can enchilada sauce
2 cloves garlic, minced
1 (4 oz.) can diced green chilies
1 cup brown sugar

In a gallon-sized resealable bag, marinate roast in soda overnight.  Place roast along with leftover marinade in a Crock Pot and cook on low until very tender (about 8 hours).  Drain off any liquid after cooking.  Shred pork and place back in the Crock Pot.  Mix in enchilada sauce, garlic, green chilies, and brown sugar.  Continue to cook on low for 30 more minutes to 1 hour.  Serve meat in soft flour shells or corn tortillas with taco toppings.  (diced tomatoes, shredded lettuce, shredded cheese, sour cream, salsa, guacamole)

Serves 8-16
* soften corn tortilla on stove top in a small amount of oil for a few seconds on each side.