6 pork chops
1 cup apricot preserves
3 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
11 ounces mandarin orange segments - plus juice!
Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Spoon over pork chops. Add the entire can of mandarin oranges evenly over the top.
Cover and cook on low for about 8 hours, or on high for about 4.
Serve with rice to soak up the yummy juice.
Nancy's Take: Okay - major problem here. I made this dinner for my "dinner club". It was so bad I had to throw it all away - yep - what a waste. Who knew I could turn perfectly fine pork chops into hockey pucks. TERRIBLE!! But, I think it was me - not this lovely recipe.......
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Monday, April 19, 2010
Tuesday, February 9, 2010
Carnitas
3 pound pork roast
5 teaspoons minced garlic
1 teaspoon sea salt
1 jalapeno pepper, seeded and chopped
12 ounces Beer
1 teaspoon sea salt
1 jalapeno pepper, seeded and chopped
12 ounces Beer
- Place pork roast in bottom of slow cooker.
- Toss the pepper, salt, jalapeno and garlic together.
- Spread around and over roast.
- Pour beer over everything.
- Cover and cook on high 5-6 hours until pork is tender and fork pulls easily.
- Serve with warm tortillas, your favorite toppings and salsa.
Nancy: This was great!! So super easy and so wonderfully delicious! I'll definitely make it again - and the kids are already asking for it! They seem to want everything taco style lately! I even found really tasty whole wheat tortillas we've been enjoying. I'll try to spice it up a bit next time. I did not have a jalapeno, so we did not include that in the recipe. From the looks of this blog, we eat a lot of pork! That was not until this blog started - not sure what's going on that I keep making it, but my kids are loving it!
Dave: What a welcome change to taco night. The pork was tender and the girls DEVOURED it. They ask for seconds and finished. I really liked it too. The carnitas along with avocado, salsa, cheese, beans, and rice made great tacos. The one thing I would suggest for next time is that the carnitas when all by itself was a bit bland. I think some spices (not too much but some) would go along way, just like the ground beef usually has some taco spices. I don't think this should permanently replace ground beef for taco night, but alternating or switching it up with this carnitas recipe every now and then would be a good thing.
Monday, February 1, 2010
BBQ Pulled Pork
4 lbs pork roast (shoulder or butt)
2 large sliced onions
1 cup ginger ale
1 bottle favorite BBQ sauce - I bought based on the label I liked best - used a bottle of spicy and sweet because I had to make a larger roast to serve more people...
Barbecue sauce, for serving
Place one onion in crock pot. Put in the roast & cover with the other onion. Add ginger ale. Cover/cook on LOW for about 12 hours. I had to start mine on high due to time constraints... Then cooked on low... Just don't check on it too often - you lose a lot of heat every time you open the crock pot.
Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding remaining fat, bones or skin. Most of the fat will melt away.
Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for a few hours on LOW.
Serve w/ buns or rolls and bbq sauce. Leftovers freeze well.
TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in microwave.
Note: Shoulder or butt are recommended because the meat shreds very well. I used a Boneless Boston Butt – and it was great! The bone is no big deal – but buy more than you think you’ll need, as the bone is weighty.
Note 2: If you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added.
Note 3: Turn the roast over after it's cooked a while, to ensure more even cooking.
Nancy's Take: Yummy! I really liked it and have nothing bad to say about it! I think it would be yummy on a flour tortilla with crispy onions and maybe pickles! But, a real winner – my entire family enjoyed it. It also reheated very nice. I might make a batch and have Dave take it to work for lunches periodically.
Dave's Take: This was a winner. The pork was extremely tender, the onions added a tangy sweetness and the sauce was a hit. It was a combination of both a sweet and hot BBQ sauce. And that made me wonder, how much of this execution was actually determined by the selection of the sauce? I bet you could have very tender pork and everything could be great but if you choose the wrong sauce I bet you could spoil the whole thing. But, not today!! Nancy told me that her selection of sauce in the supermarket was based entirely on the label and its marketing presentation on the shelf. There was an old black gentleman and Nancy said “that guy looks like he knows how to make BBQ”. And low and behold, he did. I would recommend this recipe along with a mixture of mild and spicy Stub’s Texas BBQ sauce.
2 large sliced onions
1 cup ginger ale
1 bottle favorite BBQ sauce - I bought based on the label I liked best - used a bottle of spicy and sweet because I had to make a larger roast to serve more people...
Barbecue sauce, for serving
Place one onion in crock pot. Put in the roast & cover with the other onion. Add ginger ale. Cover/cook on LOW for about 12 hours. I had to start mine on high due to time constraints... Then cooked on low... Just don't check on it too often - you lose a lot of heat every time you open the crock pot.
Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding remaining fat, bones or skin. Most of the fat will melt away.
Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for a few hours on LOW.
Serve w/ buns or rolls and bbq sauce. Leftovers freeze well.
TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in microwave.
Note: Shoulder or butt are recommended because the meat shreds very well. I used a Boneless Boston Butt – and it was great! The bone is no big deal – but buy more than you think you’ll need, as the bone is weighty.
Note 2: If you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added.
Note 3: Turn the roast over after it's cooked a while, to ensure more even cooking.
Nancy's Take: Yummy! I really liked it and have nothing bad to say about it! I think it would be yummy on a flour tortilla with crispy onions and maybe pickles! But, a real winner – my entire family enjoyed it. It also reheated very nice. I might make a batch and have Dave take it to work for lunches periodically.
Dave's Take: This was a winner. The pork was extremely tender, the onions added a tangy sweetness and the sauce was a hit. It was a combination of both a sweet and hot BBQ sauce. And that made me wonder, how much of this execution was actually determined by the selection of the sauce? I bet you could have very tender pork and everything could be great but if you choose the wrong sauce I bet you could spoil the whole thing. But, not today!! Nancy told me that her selection of sauce in the supermarket was based entirely on the label and its marketing presentation on the shelf. There was an old black gentleman and Nancy said “that guy looks like he knows how to make BBQ”. And low and behold, he did. I would recommend this recipe along with a mixture of mild and spicy Stub’s Texas BBQ sauce.
Monday, January 18, 2010
Asian Peanut Butter Pork - Crock Pot
I've been itching to use my crock pot lately. Probably because I am finding myself unorganized when it comes to dinner time. And, using the crock pot forces me to think about dinner prior to 3pm. I also had nearly all of these ingredients on hand - and I've wanted to make this for some time. The peanut butter seems odd to me - so I figured I should give it a try.....
1 pound pork tenderloin
1 onion - sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 cloves garlic - chopped
1/2 cup creamy peanut butter
2 tablespoons chopped peanuts
1 lime - cut in wedges
Use a 4-6 quart crockpot.
Put onion slices into the bottom of your crockpot.
Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter.
No need to stir--the peanut butter needs to melt before you can do so.
Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it.
1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanut butter. Garnish with chopped peanuts, and serve with lime wedges. The lime juice mixed with the peanut butter is delicious.
Nancy's Take: This was good. Pretty darn good! Seeing as I was nursing during dinner (sorry, too much info) I was quite happy I did not need to use a knife. I liked the sauce - didn't need a ton of it, though. Having too much peanut butter sauce would be just too much. Served it with rice and corn which seemed to go well. The biggest surprise was how much the girls LOVED it. Erin ate seconds and Ev ate hers in record time as well - no seconds. I did not feel the lime was necessary - it did not add much. The one super nice thing about this recipe is I had all the ingredients in hand - except the unnecessary lime!
Dave's Take: This was a pleasant surprise. The pork was very tender and the peanut sauce was very tasty. I wanted seconds and enjoyed my seconds ... even though I'm supposed to be watching my portions. Well I watched that second portion go right down. I'd say this was short of an "All-Star" dish, but still really good. I'd be happy to but this into a regular dinner rotation. I'd say about once a month.
1 pound pork tenderloin
1 onion - sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 cloves garlic - chopped
1/2 cup creamy peanut butter
2 tablespoons chopped peanuts
1 lime - cut in wedges
Use a 4-6 quart crockpot.
Put onion slices into the bottom of your crockpot.
Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter.
No need to stir--the peanut butter needs to melt before you can do so.
Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it.
1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanut butter. Garnish with chopped peanuts, and serve with lime wedges. The lime juice mixed with the peanut butter is delicious.
Nancy's Take: This was good. Pretty darn good! Seeing as I was nursing during dinner (sorry, too much info) I was quite happy I did not need to use a knife. I liked the sauce - didn't need a ton of it, though. Having too much peanut butter sauce would be just too much. Served it with rice and corn which seemed to go well. The biggest surprise was how much the girls LOVED it. Erin ate seconds and Ev ate hers in record time as well - no seconds. I did not feel the lime was necessary - it did not add much. The one super nice thing about this recipe is I had all the ingredients in hand - except the unnecessary lime!
Dave's Take: This was a pleasant surprise. The pork was very tender and the peanut sauce was very tasty. I wanted seconds and enjoyed my seconds ... even though I'm supposed to be watching my portions. Well I watched that second portion go right down. I'd say this was short of an "All-Star" dish, but still really good. I'd be happy to but this into a regular dinner rotation. I'd say about once a month.
Subscribe to:
Posts (Atom)