Pulled Pork Two Ways


Pulled Pork Two Ways

I use the crock pot to prepare these two recipes; the pork comes out flaky and moist, full of flavor.  Place the pork loin in the crock pot and season with the All purpose spice rub and cover with the enchilada sauce, add a little water if needed.  Cook for about 4-5 hours at high.  Remove from the crock pot and flake using two forks.  Transfer to a serving bowl and add some of enchilada sauce to the pork.

I thought about my commitment to lighten things up so the first way is served on a bed of red leaf lettuce, topped with chopped zucchini, green onion, brown mushrooms, and tomatoes.

The other way is similar to a sloppy Joe.  Take a whole wheat burger bun and place each side on a broiler rack and place a slice of American cheese on top.  Place in the broiler until the cheese is just melting.  Remove from the oven and top with the vegetables, pulled pork and some shredded cheese.  Place back in the broiler until the cheese melts.

Both ways make my mouth water.

Ingredients:

1-2 lb. Pork Loin

2 tbsp. All-purpose rub

1 large jar of enchilada or red chili sauce

1 zucchini chopped

4 brown mushrooms chopped

1 tomato chopped

2 green onions chopped

6 whole wheat burger buns

6 slices American cheese

Shredded cheese, your choice

4 leafs of red leaf lettuce

Pork Loin Roast


Pork Loin Roast

This is a real simple meal to prepare.  It takes less than five minutes to prepare and approximately 75 minutes to cook.

Serve with sautéed spinach

 

 

 

 

 

 

 

 

and sautéed apples and onions.

 

 

 

 

 

 

 

 

Ingredients:

 

 

 

 

 

 

 

 

 

 

Pork loin roast

All-purpose spice rub

Directions:

Rub your pork loin roast with my all-purpose spice rub and place in a 375 oven and cook until the temperature has reached 160.

 

 

 

 

 

 

 

 

 

Remove the pork loin and let rest before slicing.

Pork Loin


I was sitting here wondering about my menu for next week so I took a look in the refrigerator and freezer to see what I had.  I have a small pork loin and I know I just made pulled pork this week so what could I do with it?  I have some ideas:

Pork Roast with Raspberry Wine Sauce

Ingredients:

2-3 lb Pork loin roast
2 Cloves of garlic sliced in half
1 Onion chopped
1 cup Red wine
¼ cup

 

2 tbs

Dried Raspberries

Salt and Pepper to taste

Olive oil

Directions:

Rinse pork roast and dry then place in a roasting pan.  Preheat oven to 350.   In a small sauce pan add olive oil.  Heat, then add onions and garlic.  Cook till just soft, add wine and raspberries.  Cook over medium high heat till reduced in half.  Pour over pork and roast for 60 minutes.

Here is another option:

Pork Roast with Pineapple Glaze

Ingredients:

2-3 lb Pork loin roast
2 Cloves of garlic sliced in half
1 Sprig of rosemary
¼ cup Soy sauce
¼ cup Chipotle lime marinade
2 tbs Montreal seasoning
2 tbs All purpose spice rub
Cup Pineapple chunks sliced thin
tsp Crushed garlic
Tsp Rice wine vinegar
Cup Orange juice

Directions:

Rinse pork roast and dry.  Combine in a bowl soy sauce, crushed garlic, rice wine vinegar, 1 tbs Montreal seasoning, 1 tbs all-purpose spice seasoning.  Mix well.  Slice small cuts in the roast and insert one of the sliced garlic cloves.  Place the rosemary under the string on the roast.  Place the roast in a plastic storage bag and pour the soy sauce mixture over.   Turn in bag to coat well and refrigerate for one hour.  Cook the roast using a rotisserie over a low heat for 2-3 hours.  Baste with glaze every half hour.

Glaze:

In a small pot over high heat combine the orange juice, Chipotle lime marinade, pineapple, and Montreal seasoning.  Stir often and reduce by 1/3.  Using an imersible blender chop up the pineapple and heat for a few more minutes.  Let cool.  Apply to pork roast with a brush.

When the pork is done slice and serve.

Pulled Pork


Pulled Pork

There is nothing like a good pork burrito.  Growing up I hated Mexican food, mainly due to the fact what was available in Boston in the 70’ and 80’s was not very good.  Then 22 years ago I moved my family to Southern California and boy did my opinion of Mexican food changed.  Not only did I love it but I learned to cook it and I am so happy I did.  This is my version of the ingredients for a pork burrito.

Ingredients:

1lb.      Pork loin

2 tbsp. All purpose spice rub

1 can    Chopped tomatoes

1 can    Stewed tomatoes

1 can    Black or Kidney beans, rinsed

1 cup   Frozen corn

2          Green onion, chopped

Directions:

Put the pork into a crock pot and season with the all-purpose spice rub.   Pour the tomatoes over the pork and cook on low for around 6 hours.  Pull the pork apart and add the beans and corn leaving the crock pot on warm.  Top with the onions before serving.

Makes about 8- 10 burritos.

Pork Tenderloin in Wine Sauce


Pork Tenderloin in Wine Sauce

 

Pork Tenderloin in Wine Sauce

1/4 Each Red pepper, chopped

1 Whole Shallot, chopped

Salt & pepper

1/4 Cup Red wine

1 Tablespoon Olive oil

 

Instructions: Sear the pork in a hot pan coated with 1/2 the olive oil. Sear on all sides and then transfer to a plate. Add 1/2 of the olive oil to the pan. Add the pepper and shallot and cook on medium heat till slightly tender. Add red wine and deglaze the pan bringing the wine to a boil. Return the pork and any juices to the pan and place in a 375 degree oven for 45 minutes. Allow to rest before carving.

 

Serves 6