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Post by Arrianna on Sept 25, 2006 11:45:47 GMT -5
The recipe I make is a variation from Shirley Corriher's pork butt recipe. Fall-Apart Tender Slow-Roast Pork From Shirley Corriher, author of Cookwise (Canada, UK)
Ingredients:
1 pork butt roast (about 4 pounds) 1/4 to 1/3 cup Worcestershire sauce 3/4 cup light brown sugar 1 cup apple juice 1/2 teaspoon salt
Instructions:
Preheat the oven to 400°F (200°C). Place the rack slightly below the center of the oven.
Place the pork in a casserole that is just large enough to hold it and has a lid. Sprinkle the roast on all sides with Worcestershire sauce. Then press brown sugar coating on all sides of the pork. Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.
Place the roast in the oven and immediately turn the heat down to 200°F (95°C). Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more. Check again, roast 30 minutes more as needed.
Pull the meat apart and remove the bone. Stir the salt into the juices at the bottom of the pan. Serve meat in its delicious juice hot or at room temperature.
Note: This can easily be done in a slow cooker. Set it on high for 30 minutes, then turn down the heat to low, and let it cook for most of the day or even overnight. But there are many other ways to make pulled pork. Here is a link to several recipes on about.com: southernfood.about.com/od/pulledporkrecipes/Myself I use pork shoulder and it works wonderfully. It's even better reheated so don't be afraid of the amount of meat you will get from a seemingly small roast. An easy recipe for a cheap cut of meat. Please feel free to add any recipes of your own.
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Post by mickster on Sept 25, 2006 13:16:42 GMT -5
Sounds good.
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Post by missteetheironchef on Sept 25, 2006 14:19:42 GMT -5
Love that meat!
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Post by allezcuisine on Sept 25, 2006 20:15:15 GMT -5
Arrianna, I can't tell you how much this recipe means to me now. It's so nice to know that when your sick you can forget about cooking for a while and relax. Believe it or not, I have all these ingredients in my kitchen. I'll be making it for dinner tomorrow; I'll let you know how it was. Just one question, how many hours should I let it cook? (I am using a slow cooker.)
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Post by Arrianna on Sept 26, 2006 19:33:56 GMT -5
I'm so sorry that I didn't catch this earlier AC. I find 8-12 hours on low is a nice time myself. I hope you went ahead and gave it a try anyway.
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Post by allezcuisine on Sept 27, 2006 16:46:36 GMT -5
That's OK, Arrianna. I made it anyway and it was fantastic. I made it with the tenderloin. It just fell apart, it was so good! Thank you for this recipe; I know I'll be eating it for the next few days. (It made allot of pork!)
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Post by Arrianna on Dec 5, 2006 19:13:22 GMT -5
missteetheironchef Jul 26, 2006, 9:39am » Sweet 'N Pork
1 lb. pork tenderloin (or any lean cut pork), cut n 1-inch cubes 2 Tbls. oil 1 small onion, finely chopped 1/4 cup vinegar 1 Tbls. cornstarch 1 1/2 tsp. salt 1/4 tsp. ginger 1/8 tsp. pepper 1/2 cup currant jelly 1 small green pepper, cut in strips 1 small red pepper, cut in strips 1 8 oz. can pineapple chunks, drained
Brown pork well in oil in large skillet. Add onion, cover and simmer 20 minutes. Combine vinegar, cornstarch, salt, ginger and pepper. Add with jelly and pepper strips to skillet. Bring to a boil, stirring Cover, simmer 5 minutes. Add pineapple and heat. Serve with rice.
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Post by Arrianna on Dec 5, 2006 19:18:24 GMT -5
missteetheironchef Aug 9, 2006, 2:36pm » Main Course: Hoisin Barbequed Pork Loin and Rice Pilaf Barbequed Pork Loin
1 cup hickory wood chips 1 8-oz. jar hoisin sauce One quarter cup bourbon One quarter cup rice vinegar 2 Tbsp. maple syrup Juice of 1 lime 2 garlic cloves, minced 2 tsp. grated fresh ginger or 1 tsp. ground 1 2-pound pork loin Salt and pepper
Soak hickory chips in water for about 30 minutes. Combine hoisin sauce, bourbon, rice vinegar, maple syrup, lime juice, garlic and ginger and mix well. Butterfly pork loin by making lengthwise cuts along loin without cutting all the way through and sprinkle with salt and pepper. Start grill and allow to reach desired temperature. Add hickory chips and place pork on grill. Baste with sauce as you are cooking, being sure to cook thoroughly about 5 - 10 minutes per side depending on thickness. You can also marinate the pork in the sauce for an hour or so before cooking for extra flavor.
The Skinny: Trim any excess fat from the loin before cooking.
Rice Pilaf
2 Tbsp. olive oil 2 cloves garlic, minced 1 cup Basmati rice 2 cups chicken broth One half tsp. dried thyme
Heat olive oil in large skillet and brown garlic. Add rice and saute for a couple of minutes. Add chicken broth and bring to a boil. Reduce heat and cover. Cook for about 20 minutes or until all liquid is absorbed. Stir in thyme and serve.
The Skinny: Use fat free chicken broth.
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Post by Arrianna on Dec 5, 2006 19:19:05 GMT -5
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Post by Arrianna on Dec 5, 2006 20:16:54 GMT -5
missteetheironchef Sept 9, 2006, 3:25pm » Apple Stuffed Pork Tenderloin 2 pork tenderloins about 1 pound each 2 cups fresh apples, cored and diced 1 carrot, shredded 1 small onion, finely chopped One third cup pecan, chopped Salt and pepper to taste 1/4 cup apricot preserves
Cut each pork tenderloin lengthwise about two-thirds of the way through. Flatten out with a meat mallet to about one quarter inch thick. Combine apples, carrot, onion, pecans and salt and pepper together and mix well. Place equal amounts in each tenderloin and spread out. Roll up tenderloins and secure with toothpicks. Bake at 375 degrees for about 30 minutes. Spread apricot preserve on top of each tenderloin and bake an additional 10 - 15 minutes or until pork is fully cooked. Slice and serve.
The Skinny: Use low sugar apricot preserves. Pork tenderloin is some of the leanest meat you can eat so you are already ahead of the game with this recipe.
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Post by Arrianna on Dec 5, 2006 21:04:51 GMT -5
Kobefan15 Sept 17, 2006, 7:40pm » Here's a quick porkchop dressing. (This can also be used with chicken or other cuts of meat. It can ge grilled, cooked on the stove or oven.)
Okay, take your meat and coat it with soy sauce, and season with black pepper, seasoning salt, garlic, sage, and some red pepper flakes. Cook evenly, and voila! Quick (and yummy) meat.
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Post by Arrianna on Dec 5, 2006 21:25:24 GMT -5
missteetheironchef Oct 13, 2006, 10:30am » Marinated Cocktail Ribs
3 cups dry red wine 1 and one half cups soy sauce One half cup fresh mint leaves 4 cloves garlic, minced 1 sweet onion, chopped One half cup plum sauce 3 pounds lean pork ribs, cut into 2 inch pieces Salt and pepper to taste Cornstarch
Combine first six ingredients in a large pan and heat to just boiling, stirring frequently. Cover, reduce heat and simmer for 15 minutes. Make this sauce in advance to allow it to cool before using it as marinade. Marinate the ribs in the sauce overnight. Place ribs on foil lined cookie sheet and sprinkle with salt and pepper and cornstarch. Bake ribs in 400 degree oven for about 25 minutes or until fully cooked. Serve with sweet and sour sauce for dipping.
The Skinny: If you cannot tolerate red wine, use unsweetened grape juice instead.
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Post by Arrianna on Dec 5, 2006 21:55:14 GMT -5
missteetheironchef Nov 2, 2006, 1:56pm » Schnitzel Paniert
4 very thinly sliced pork steaks 2 eggs One half cup milk 1 cup flour 1 tsp. black pepper One half tsp. paprika Peanut oil for deep-frying
Preheat oil in deep fryer to medium heat. Make a wash by blending well the eggs and milk. Mix flour, pepper and paprika and place this on a sheet of waxed paper. Dip the steak in the egg wash, making certain that it is thoroughly covered. Now put the steak in the flour mixture, coating both sides. Shake off excess. Deep fry in hot oil for 15 minutes or until meat is no longer pink.
The Skinny: Use your favorite egg substitute and low fat milk. If you cannot find thin cut pork steaks your local butcher should be able to cut some for you.
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Post by missteetheironchef on Dec 26, 2006 16:00:28 GMT -5
Pork Chops with Pear & Ginger Sauce By EatingWell.com Makes 4 servings ACTIVE TIME: 40 minutes TOTAL TIME: 40 minutes EASE OF PREPARATION: Moderate
In this quick saute, vinegar and sugar are caramelized in the skillet, forming a deep, richly flavored base for the sauce. Ginger adds a spicy note that plays against the mild pork and pear.
4 4-ounce boneless pork chops, 1/2 inch thick, trimmed Salt & freshly ground pepper to taste 2 teaspoons canola oil 3 tablespoons cider vinegar 2 tablespoons sugar 2/3 cup dry white wine 1 cup reduced-sodium chicken broth 1 firm, ripe pear, such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths 1 1 1/2-inch-long piece fresh ginger, peeled and cut into thin julienne strips (1/4 cup) 6 scallions, trimmed and sliced into 1/2-inch lengths 2 teaspoons cornstarch mixed with 2 teaspoons water
1. Season pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.
2. Add vinegar and sugar to the pan; stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine (stand back, as the caramel may sputter) and bring to a simmer, stirring. Add broth, pears and ginger; bring to a simmer. Cook, uncovered, turning the pears occasionally, for 5 minutes. Add scallions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring, until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce. Serve immediately.
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Post by keroppikeroppi007 on Dec 31, 2006 3:38:04 GMT -5
Pork Satay Rollups
Ingredients 4 pita/ lavash or kebab bread lettuce leaves, shredded 2 tomatoes, sliced 1 capsicum, sliced 120g cooked Pork Schnitzels, chopped Satay Sauce 1 ½ tablespoons peanut butter ½ teaspoon ground cumin 3 tablespoons low-oil mayonnaise 2 teaspoons low-salt soy sauce
Method To make sauce, place peanut butter, cumin, mayonnaise and soy sauce in a small bowl and mix to combine. Top bread with lettuce, tomato, green pepper and pork. Serve with Satay Sauce.
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