For The "LOVE" Of Pork

begreenbe

Bump

Sylvitryinghard

urr hate pork :sick:

stacnm

"Bacon up that sausage, boy." -Homer Simpson

gomezeureka

Hmmm Yummy. I also love pork. Thanks for sharing recipes. Very informative. I should try it myself.

Clm81401

Posole Rojo

First Step is go back in this thread and make the Enchilada Sauce recipe I posted for Pork Enchilada Burrito.

Ingredients.

I batch Enchilada Sauce
2lb Pork sirloin or other none lean cut
2t fresh roasted ground cumin
Large white onion chopped
6 garlic cloves rough chopped
4+- Cans chicken broth
2T Mexican oregano
1 Bay leaf
2lb Hydrated hominy (easy to make ahead in a slow cooker, frozen, or canned)
Salt and Pepper

Season the pork roast with the cumin, salt, and pepper. I a large pre heated dutch oven, add just enough oil to sear the meat. Corn oil here is nice. Sear the meat on all sides. Remove the meat and add the onion. Cook until just soft, add garlic. Add meat back in, broth, Enchilada sauce, oregano, bay leaf, bit of salt and pepper. Add two or so cups of water. Bring to a boil. Reduce to a simmer and partial cover for two hours. Add water as needed. Finally add the hominy. Cook for a hour or so. When the meat is fall apart tender remove and pull it as you like. Add back into the pot and ENJOY..

EMTFreakGirl

I did 7# of pork tenderloin in the crockpot yesterday...all pulled and portioned out into 5 ounce servings and in the freezer for my pork fix for the month.
Pineapple Teriyaki Pork

Pork tenderloin
1 can crushed pineapple
1/3 cup low sodium soy sauce
1/2 cup dark brown sugar
1 green bell pepper in strips
1 red bell pepper in strips
fresh ginger
chopped garlic

Will be having pork wraps for lunch today with my special pineapple teriyaki sauce: recipe makes 1 quart so cals and all are low when divided out.
2 blocks lowfat cream cheese (I never know how to say or spell the true name)
1 small can crushed pineapple
1/3 cup low sodium soy
1//2 cup brown sugar
ginger
1TBSP Hot chinese mustard.
Blended in the blender....
1TBSP of the sauce on a low carb-high fiber wrap with some crisp pepper strips and the pineapple teriyaki pork...divine!!!

beckymosley86

bump for later

Lovey50

This recipe from Anne Burrell is to die for.

Apple Cider-Braised Pork Chops with Onions and Apples:

Ingredients
4 bone-in pork loin chops, 1- inch thick
Kosher salt
Extra-virgin olive oil
2 onions, thinly sliced
1 pinch crushed red pepper
2 Granny Smith apples, peeled, cored, and sliced
Pinch cinnamon
2 sprigs fresh rosemary, leaves finely chopped
2 cups apple cider
Directions
Preheat the oven to 375 degrees F.

Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Sear the pork on both sides and on the fat edge, working in batches if the chops don't all fit in the pan at the same time. Be sure not to crowd the pan. Remove the pork from the pan and place on a cookie sheet. Finish the pork in the oven for about 10 to 12 minutes. Remove from the oven and let rest for 10 minutes before serving.

Ditch the excess fat from the saute pan. Give a drizzle of fresh olive oil and add the onions and crushed red pepper and season with salt. Cook until the onions become soft and aromatic. Add the apples, cinnamon and rosemary and toss to coat with the oil. Add the cider and cook until the cider has reduced by two-thirds and the onion-apple mixture is very soft and saucy. Serve over the pork chops.

Porky deliciousness!

Read more at: http://www.foodnetwork.com/recipes/anne-burrell/pork-chops-with-apples-and-onions-recipe2/index.html?oc=linkback

DMZ_1

Good recipes there.

primal7

Nom Nom

I do enjoy Pork!

Here is a recipe for Bacon Braised Brussels Sprouts,
I am going to try for Thanksgiving/

https://www.youtube.com/watch?v=FBYuVk8jAdU&inf_contact_key=502df18ae498733cd69617fdf16112742694e41b90091d7c4e50ac64ff788c43

trackme

love me some pork, sounds yummy people!

Unknown

This content has been removed.

tonyacoursey

bump! Love the Pig

Clm81401

For those who are doing a ham this holiday season. From Alton Brown and the Food Network. Once you try this ham you may never cook it any other way.

City Ham from Alton Brown

Ingredients
1 city style (brined) ham, hock end*
1/4 cup brown mustard
2 cups dark brown sugar
1-ounce bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies

Directions


Heat oven to 250 degrees F.



Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.)



Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F.



Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.



Heat oven to 350 degrees F.



Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can.



Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour.



Let the roast rest for 1/2 hour before carving.



*Cook's note: A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices".

butters1

bump....yum!

Clm81401

Any one else making a pork roast for Christmas? I am going to brine a shoulder (on sale this week @ King Supers $1.49lb), and just have a simple old school roast.

Large dutch oven, salt and pepper roast, sear roast off, remove roast, add (carrots, celery, onion, garlic, jalapinos, green bell pepper), put roast back in fat cap up, cover about half way up with chicken broth, add one large bay leaf, cover and let it go 3 1/2 hours or so.

Merry Christmas to All of You

patols1

in for recipes

Clm81401

OK, Just because it's Cristmas and I didn't get you all anything. Now don't abuse it, OK.

Candied Bacon

1/2 Sheet Pan, Lined with Foil (dont skip this step)
Cooling Rack on top
1 1/2lb Thick Cut Bacon
Sprits the baco with some Southern Comfort (you don't half to but it's XMas)
Put a little mound of dark brown sugar doun each one

Start in a cold oven. Set to 425 and put in on pre heat. When it reaches 425 rotate the pan. Keep a eye on them. Bake untill firm and stiff.

Clm81401

Ham is on sale at City Market (King Suppers) for 99 cent a pound.

Time2LoseWeightNOW

mercina22

bump

ki4yxo

I took a combonation of what I saw on an
episode of Diners, Drive-ins, and Dives.
Then used most of this of this recipe.

25 minutes in the pressure cooker, at 15 PSI
and it came out perfect! I didn't use the shoulder,
and opted for thick center cut pork chops. (nut much fat)

Making the red sauce from scratch, and using tke killer
Garnishes are key!


http://www.simplyrecipes.com/recipes/posole_rojo/

It's a good start!

ki4yxo

Add some cabbage, green onion, cilantro, and a slice of lime!

EMTFreakGirl

Add some cabbage, green onion, cilantro, and a slice of lime!

Uh, YUM-O! Feel free to come cook at my house ANYTIME!!!!!

Clm81401

I'm going to make posole agin this week...

pkw58

Here's an insanely easy pulled pork recipe:

Grab a pork tenderloin, pork shoulder, or pork butt.
Season it with salt, pepper, and sage.
Toss it in a crockpot and cook on low for 8-10 hours.
Remove the cooked pork from the crockpot and shred with a pair of forks.
Drain the liquid/fat from the crockpot, then put the shredded pork back in.
Add a bottle of your favorite BBQ sauce and cook on low for another hour or so.

Spoon onto buns and enjoy!

This is my family's go to meal. You can also flavor the pork with lemon pepper, and pour a complimentary BBQ sauce over it. If you do the first part with salt, pepper and garlic, you can use your favorite teriyaki sauce...I don't serve mine on a bun, I put mine on shredded cabbage. Another trick is to take a 1/4 cup of the cooking liquid in a sauce pan, pour the bottled sauce in it, bring to a boil, and then pour it on the pulled pork... just get creative!

kikkipoo

Easy Pork with Hoisin Sauce (Chinese Stir Fry)
Makes 4 servings, approximately 431 cals, 13 g fat, 51 g carbs, 30 g protein
*Not for those on a low sodium diet for sure

1 pound pork tenderloin
1 tablespoon toasted sesame oil
Salt and pepper
4 medium garlic cloves, smashed
12 ounces green beans, cut into 1-inch lengths
1/4 cup dry sherry or shaoxing wine
1/4 cup hoisin sauce
Toasted sesame seeds, for garnish, optional
Thinly sliced green onions, for garnish, optional
Steamed rice, for serving, if desired


Directions

Trim excess fat and silverskin from tenderloin. Cut into 1-inch pieces, pat with paper towels, rub with some sesame oil, and season with salt and freshly ground black pepper.

Place a medium skillet over medium high heat, add 1 tablespoon sesame oil. When oil shimmers, add pork and cook until browned and cooked partially, about 2 to 3 minutes per side.

Remove pork to a plate, return skillet to stove, and add garlic. When garlic is fragrant, add green beans and stir occasionally until browned, about 3 minutes. Add sherry and hoisin, stir to combine, and cook until beans are tender and sauce is reduced slightly and sherry smell is cooked off, about 4 minutes. Return pork to pot, turn to coat in sauce, season with salt and freshly ground black pepper. Sprinkle with sesame seeds and green onions, if using, and serve over rice.

ki4yxo

I'm going to make posole agin this week...

I have 8 quarts in the pressure cooker as I type!
I just need to prep some fresh veggies to top it
off!

Clm81401

I have posted mine in earlier threads of this. I love it. I am not into pressure cookers, they scare me. But they make time go bye fast right. I have many Mexican friends and these are the condiments that we all agree on...... (Fritos or tortilla chips, lettuce or cabbage, onions, garlic, black olives, fresh jalapenos). At the end of the day this is the truth It Just Tastes Great.

vixxxen88

Low Pulled Pork Slow cooker !

•1.5-2kg pork shoulder, all fat removed
•5 tbsp Worcestershire sauce
•1 tsp mustard powder
•500g passata
•3 tbsp balsamic vinegar
•2 cloves of garlic, crushed
•3 tbsp sweetener
•Salt and freshly ground black pepper


1.In a small bowl, mix passata, Worcestershire sauce, balsamic vinegar, mustard powder, garlic, sweetener and seasoning

2.Meanwhile, trim and remove all visible fat from the pork and sear all sides in a hot frying pan sprayed with low calorie cooking spray. Transfer to slow cooker and pour over your mix ( passata , sauce , vinegar etc )

3. Cook in slow cooker on low for approx 8 hours

4.Remove the pork from the oven and place on a cutting board. Allow the meat to cool for approximately 15 minutes, then shred into bite-sized pieces using two forks.


( I then used some of the sauce left in slow cooker and put it on the hob and reduced it right down to make a nice thick sauce for the top )

, serve in a wholemeal bap , or with a salad , sweet potatoes or its even good in a jacket potato !!