Category Archives: Pork
This is a easy recipe that you can prepare in the morning and then let it cook all day in the crockpot. When you get home from work, your house will smell wonderful and your dinner will be well on it way. I served this with my Southwest Spicy Slaw recipe. If you don’t have that much time and want to take a shortcut, use the bag of prepared slaw and just add the dressing from the Spicy Slaw recipe.
- 1 3lb boneless pork shoulder, skin and excess fat removed
- 1 onion sliced (or chopped if you want to leave the onion in the sauce)
- 1/2 cup low sodium chicken broth
- 2 cups barbecue sauce
- 2 TBLS mustard
- 2 TBLS honey
- 1 TBLS soy sause
- salt and pepper
Trim pork of any excess fat. Scatter onion over the bottom of crockpot and place pork on top. Add remaining ingredients, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.
When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Strain the liquid from the crockpot, this is to remove the onions. Add the liquid back to the crockpot. Return pulled pork to crockpot. Add extra barbecue sauce if needed and let cook for an additional hour if desired.
Serve on buns with coleslaw.
This dish came to me from my significant other of 23 years. David’s Italian heritage is what this dish is all about and it is the easiest, most wonderfully delicious dish that you could whip up for a quick dinner any night of the week!
I serve it with a Caprese salad (see MIXED GRILLE DINNER) and some fresh raviolis with a simple marinara sauce both of which you can purchase at your local supermarkets.
Of course, you can make your own sauce. I can recommend the traditional marinara sauce at Trader Joe’s to which I add a few italian spices and a drop of dry red wine to it to make it even tastier. It all works to make the quickest, easiest , yummy dinner. We hope you enjoy this dish as it is one of our longtime favorites. Thank you, David.
- Package of one inch or thicker boneless pork chops, or bone-in
- 1 jar of Pastene Vinegar Peppers
- olive oil ( not extra virgin)
- salt & pepper
- garlic powder
Krisann made this dish for Bill and I a few years ago and it was fabulous! She shared the recipe so I could make it for our celebration. I was surprised that it was so easy because it really comes out delicious and the presentation is quite impressive.
- 1 1/2 lb. boneless pork roast (This recipe calls for a roast this size, however, I made a roast that was 5 lbs. so I tripled the recipe.)
- 2 Red Delicious apples, peeled, cored and chopped
- 1 cup of Craisins (dried cranberries)
- 1/4 cup barbecue sauce (I used Sweet Baby Rays)
- 2 tablespoons light brown sugar
- Crazy salt
- Ground pepper
- Garlic powder
Put the roast in a roasting pan and coat with Crazy salt, pepper and garlic powder. Cook at 325 degrees for 20 minutes per pound. (Meat thermometer should read 165 degrees in the center.)
In a medium saucepan, add the apples, craisins, barbecue sauce, brown sugar and 1/4 cup water. Bring to a boil. Simmer for about 15 minutes, stirring often. The sauce should be slightly thickened.
Put the pork on a serving platter. Slice roast and pour sauce over the top. Enjoy!
(This recipe was adapted from Weight Watchers Simply the Best cookbook)
- Pork Tenderlion
- Olive Oil
- Sweet and Hot Mustard
- Crazy Salt and Pepper
In a large saute pan heat olive oil over medium heat (just enough to lightly coat pan). Cover all sides of the pork tenderloin with the mixed up salt and pepper. (Jane’s mixed up Salt and Pepper can be used on many items and is a staple in my kitchen). Once the oil is hot add the pork and turn to sear on all sides.
Preheat oven to 350 degrees. Place the pork in a baking dish, spread mustard all over the pork and bake for 30 minutes. Let stand for 5 minutes and slice and enjoy.