SIMPLE ROASTED PORK SHOULDER
A basic garlic and olive oil mixture is the flavor basis for Aaron McCargo Jr.'s Simple Roasted Pork Shoulder recipe from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Time 4h55m
Yield 2 pounds of meat
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
FALL-APART PORK STEW
A tomato and vegetable pork stew that is sure to please any crowd! It is a long cooking process, good for a day when you are staying at/working at home, but WELL worth the invested time.
Provided by Michelle
Categories Soups, Stews and Chili Recipes Stews Pork
Yield 8
Number Of Ingredients 25
Steps:
- Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
- Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.
- Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.
- Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
- Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
- Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 521.7 calories, Carbohydrate 38.1 g, Cholesterol 82.2 mg, Fat 29.7 g, Fiber 8.9 g, Protein 29.3 g, SaturatedFat 10.7 g, Sodium 1611.1 mg, Sugar 11.1 g
BIG JAMES' PORK RUB
My all-purpose rub I use when smoking ribs and pork shoulders. Store in a cool dry place. Sprinkle liberally on ribs and pork shoulder prior to smoking.`
Provided by James Purcell
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 2
Number Of Ingredients 11
Steps:
- Mix the paprika, chili powder, brown sugar, white sugar, celery seed, black pepper, cayenne pepper, brown mustard, garlic powder, cumin, and salt together in a bowl.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 81.8 g, Fat 11.1 g, Fiber 22.9 g, Protein 10.4 g, SaturatedFat 1.7 g, Sodium 1505.5 mg, Sugar 48.6 g
PORK SUPREME
This is a delicious main dish recipe. An easy and great way to use up leftover roast pork. It's a family favorite!
Provided by Sudie Blanchard
Categories Meat and Poultry Recipes Pork
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oil in a skillet or frying pan over medium-high heat. Add pork and onions; cook until evenly browned. Add mushrooms and saute for 5 minutes. Remove pork and vegetables and place on a side dish.
- Return pan to heat, add butter and stir until melted. Add flour; stir constantly until a paste forms. Slowly add milk and stir until gravy thickens. Stir in tomato sauce, brown sugar, lemon juice and salt. Return pork mixture to pan, stir and simmer until meat is tender. Serve over noodles or rice.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 20.5 g, Cholesterol 72.8 mg, Fat 21.4 g, Fiber 2.2 g, Protein 20.7 g, SaturatedFat 9.5 g, Sodium 982.4 mg, Sugar 11.6 g
ALL PURPOSE SLOW COOKER PORK
Easy pork should in the slow cooker, with multiple uses. So good you can eat it straight out of the slow cooker, or make enchiladas, pulled pork sandwiches, quesadillas, tacos, burritos and more.
Provided by ChiveCooking
Categories Pork
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Rub seasoning salt over the pork roast.
- Brown on all sides. (optional, but this helps form a nice crust and develops flavor).
- Set in a slow cooker and cook on high for 5 hours or low for 8 hours.
- Once the roast is done, use two forks to shred.
- At this point you can use the meat for pork tacos, enchiladas, or add your favorite barbecue sauce for pulled pork sandwiches.
- SEASONING SALT: Mix 3 tablespoons kosher salt, 2 tablespoons black pepper, 1 tbsp garlic powder in a jar.
Nutrition Facts : Calories 16.7, Fat 0.1, SaturatedFat 0.1, Sodium 5234.5, Carbohydrate 4, Fiber 1.1, Sugar 0.1, Protein 0.8
ALL-PURPOSE MILD BRINE FOR POULTRY AND PORK
This is a simple all-purpose mild brine for chicken, turkey and pork. It is fabulous used when grilling chicken pieces. The meat will never be dry.
Provided by Kirstin in the Couv
Categories Very Low Carbs
Time 5m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Mix cold water, salt and sugar and stir to dissolve.
- In a non-reactive container, immerse food in brine, seal and refrigerate.
- Use 1 quart of brine per pound of meat, not to exceed 2 gallons.
- Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.
- WILL NOT WORK IF MEAT IS FROZEN.
Nutrition Facts : Calories 97.5, Sodium 28322, Carbohydrate 25.2, Sugar 25.1
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