Category Archives: Pork

Pulled Pork

Over this past Labor Day weekend I made pulled pork. Pulled pork is the meal that keeps giving: leftovers here we come!

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I always choose a large cut because I love leftovers, and the work is the same as a smaller cut. Pulled pork is best made with inexpensive cuts typically called “pork shoulder,” “butt roast” or “picnic roast”.

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This time I picked up a 7 pound cut of pork shoulder and marinated it in a spice rub for about an hour before cooking. Keep in mind when you put a rub on a piece of meat you don’t actually rub it in so much as give it a pat down.

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Since I don’t have a crock pot, I cook my roasts low and slow in the oven all day. The aroma is wonderful and every time I re-enter house I have to ask ironically who is busy cooking.

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This meal is truly low effort with big results. The end result is pork with a slightly crispy exterior and the meat is literally falling off the bone.  Shredding the meat with two forks is a cinch.

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I made a gravy from the pan drippings and added some of it to the pulled pork to make it extra moist.

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I like to serve pulled pork on slider buns so that people can eat as many as they choose. I also love to serve the coleslaw right on top of the meat, inside the bun.

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I made a vinegar based barbecue sauce which hit the spot, but was tad on the mustardy side (I followed Tyler Florence’s recipe). Next time I plan to cut back on the mustard and so use your favorite barbecue sauce recipe.

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Stay tuned for recipes on how I use all these wonderful leftovers!

Pulled Pork

  • Servings: 8-10
  • Difficulty: easy
  • Print

Recipe from Tyler Florence “Pulled Pork Barbecue”

Rub

3 T paprika
1 T garlic powder
1 T brown sugar
1 T dry mustard
3 T course salt
1 5-7 lb pork roast

Mix together spices in a small bowl and pat onto pork roast.  Rest for 1 hour before cooking.  Preheat oven to 300 degrees.  Put pork in roasting pan and cook for about 6 hours uncovered.  Allow the meat to rest for 10 minutes before pulling apart (until shredded) on a cutting board with two forks.  While the meat is resting, deglaze the pan with about 3/4 cup of water over media heat.  Using a spatula, stir up brown bits from bottom of the pan and reduce the liquid by half.  Pour through a mesh strainer.  Pour some of the gravy into the pulled pork to moisten.

 

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Maple Glazed Pork Chops

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It’s been a while since my last blog post but I am back at it again. Somehow summer vacation and little people got in my way — not of cooking — just taking pictures and sharing what I have made.  So what have I been making? Roast duck, lobster stock (on my trip to Maine), lamb burgers and an array of things for the grill to name of a few.

I hope that you haven’t given up on me entirely and continue to follow my trials and tribulations with food.

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Last night I made a delicious maple glazed pork chop. The recipe is from Weber’s Big Book of Grilling.  Glazes are great when you don’t have time to marinade the meat.  Simply make the glaze as the grill heats up.

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This recipe called for equal parts maple syrup, dijon mustard and steak sauce. The perfect pantry meal I might add if you are short on ingredients as I was last night.

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I served these chops up with a delicious kale salad and leftover risotto (did you know that risotto freezes pretty well?). Stay posted and I will share that kale salad recipe and new ways to use leftover risotto.

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I used thin butterfly pork chops because that was what I had on hand. Generally I recommend using a thick center cut pork chop for a glaze since thicker cuts take a longer time to cook on the grill. It’s harder to get a good glaze with the short cooking time of a thin cut.

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That said, these pork chops were delicious.  If you like sweet and spicy you’ll enjoy this recipe and it couldn’t be easier.  I would happily apply this glaze to all manner of chicken and even shrimp.

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Note that I used A1 brand steak sauce, because that is what I had on hand and my daughter loves it on anything (I’m not kidding). Use whatever steak sauce is your preference.

Maple Glazed Pork Chops

  • Servings: 4
  • Difficulty: easy
  • Print

4 thick center cut pork chops
2 t pure maple syrup
2 t dijon mustard
1 t steak sauce

Heat grill to medium heat. While the grill is heating mix together the ingredients for the glaze. Brush the glaze on each of the pork chops – leaving some glaze to continue to brush on the chops as they cook. Cook over direct medium heat for about 10-12 minutes, or until the juices run clear. Turn the pork chops over about mid-way through cooking.

Bakin’ Bacon

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Considering that bacon is such a popular food these days, I am surprised that so many people are unfamiliar with the best way to cook it.  For years I fried bacon in a cast-iron skillet on the stove top.  I suffered. Hot grease would splatter everywhere; all over the stove, the counter – even at times it would burn my hands.

Is it worth it?  Absolutely not. But there’s a better way.  Bake it in the oven.

Simply preheat your oven to 375 degrees.  Lay out the bacon on a rimmed cookie sheet (or jelly roll pan) to prevent the grease from spilling and pop it in the oven to cook for about 20 minutes.

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Now the time is all yours.  Take a break, read the paper, have a cup of coffee.  If you are feeling particularly industrious, make some pancakes.

Check on the bacon after 20 minutes.  It should be pretty well cooked.  Using tongs turn over each piece.  Return the bacon to the oven for another 5 to 10 minutes – the exact time depends on how crispy you like your bacon (we prefer very crispy in this household) and the heating qualities of your oven.

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You’ll find that your bacon will be cooked to perfection. And as a bonus, it will be nice and flat, nothing like that curled up bacon you get in a frying pan.

Immediately remove the hot bacon from the pan and place it on a paper-towel-covered plate to blot the excess grease.  For ease in cleaning the pan, allow the grease to cool; then, while it is still liquid, pour it into a can for disposal.

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So that’s it — bacon baked in the oven.  So very easy!

Pantry Pork Chops

There comes a time when I want to make a quick meal without too much thought.  I had one of those the other day.  In a situation like that I rely on my well-stocked pantry, which for me also includes my freezer.  So, I turned to one of my standby pantry meals:  baked pork chops with a bread-crumb topping.

As this would be a meal for just my husband and me – the girls ate earlier – I defrosted two bone-in pork chops.  Then I mixed together about one tablespoon of Dijon mustard and two tablespoons of apricot jam.  I consider both ingredients integral to a well-stocked kitchen, as the two in combination create a sweet-and-spicy flavor that is infinitely versatile:  I’ve slathered the mixture on all manner of chicken and pork.

I put the pork chops on a jelly-roll pan covered with aluminum foil to prevent any jam spills from sticking to the pan, then spread each one with a thin layer of the mustard-jam mixture.

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Finally, I sprinkled a layer of bread crumbs on top of the pork chops and drizzled them with olive oil.  I seasoned the bread crumbs with course salt, freshly ground pepper and fresh thyme.  If I don’t have fresh herbs then I use dried thyme, basil, and parsley.

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I always keep a bag of fresh bread crumbs in the freezer.  I make my own crumbs from leftover bread – French bread is especially good for this.  I chop the bread in a food processor and store the crumbs in a Ziplock bag.  I’m always adding to the bag, and so my supply never seems to run out.

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I baked the pork chops at 400 degrees for about half an hour until they were cooked through and the bread crumbs were crispy.  So easy and so good!

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Pantry Pork Chops

4 bone-in pork chops

2 tablespoons Dijon mustard

4 tablespoons apricot jam 

3/4 cup coarse bread crumbs

1 teaspoon olive oil

2 teaspoon fresh thyme

Salt and pepper

Preheat oven to 400 degrees.  Line a shallow pan with aluminum foil and place the pork chops on it.  Mix the Dijon mustard and apricot jam together in a small bowl.  Evenly spread the mixture over each pork chop.  Sprinkle the chops with bread crumbs and drizzle with olive oil.  Season with salt, pepper, and fresh thyme.  Bake for 30 minutes or until the chops are cooked through and the bread crumbs are crispy.  Serves four.

Serves 4