SLOW-COOKER MARMALADE-AND-VINEGAR PORK
If you have leftovers, refrigerate the pork in the sauce--it will help keep the meat moist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 8h20m
Number Of Ingredients 14
Steps:
- Very generously season pork with coarse salt and place in a 5- to 6-quart slow cooker. In a small bowl, mix together fennel seeds, red-pepper flakes, marmalade, vinegar, rosemary, and garlic; pour over pork. Cover and cook on low until meat is pull-apart tender, about 8 hours.
- Meanwhile, combine couscous, 1/2 teaspoon coarse salt, and oil in a bowl; add boiling water. Stir, cover, and let stand 10 minutes. Fluff with a fork; stir in chopped watercress.
- Transfer pork to a large bowl with a slotted spoon. Strain sauce through a fine sieve, discarding solids. Skim fat from surface of sauce.
- Spoon pork and sauce over couscous in serving bowls. Sprinkle flaky salt over pork, and top with watercress sprigs. Squeeze orange wedges over dish and serve immediately.
SLOW COOKED ORANGE PORK ROAST TACOS
Provided by Sandra Lee
Time 9h30m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
- Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
- Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
- Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.
- Use the leftovers from this recipe to make Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions.
CAJUN SLOW-COOKER PULLED PORK
Provided by Food Network Kitchen
Categories main-dish
Time 8h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.
MARMALADE PORK CHOPS
This is great for those hurried evenings when you don't have much time for preparations! Only three ingredients! So quick and easy to prepare, and tastes so good! This is one of my family favorites!
Provided by DENEMI
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h5m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 29 g, Cholesterol 46.3 mg, Fat 7.8 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 2.9 g, Sodium 1852.2 mg, Sugar 24.5 g
MARMALADE PORK
Pork steaks work perfectly with a sticky orange sauce. Serve with potatoes and your favourite vegetables
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat the oil in a large frying pan and briefly cook the garlic, stirring with a wooden spoon, to start it softening. Add the pork to the pan in a single layer, season and cook for 6 mins each side, until golden and cooked through.
- Meanwhile, mix the stock with the thyme and marmalade. Remove the pork from the pan and set aside briefly to rest on a warm plate. Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce. Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes, spinach and peas.
Nutrition Facts : Calories 335 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 0.2 grams fiber, Protein 42 grams protein, Sodium 0.2 milligram of sodium
LEMON MARMALADE PORK CHOPS
These are a quick to fix chop recipe with a nice sauce that goes great over rice. We like it with steamed broccoli. I almost always make extra sauce. Try it also with chicken tenders or with orange marmalade!
Provided by LAURIE
Categories Pork
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Brush chops lightly with vegetable oil and sprinkle with lemon pepper.
- Heat large nonstick skillet over medium-high; add chops and cook 4 to 5 minutes per side or until done (internal temp 155°F) and well browned.
- Remove chops from pan and keep warm.
- Lower heat and carefully add vinegar and marmalade to skillet.
- Cook 1 or 2 minutes, stirring to scrape up any brown bits on the bottom of the skillet.
- Return chops to skillet; turn chops once to coat with sauce.
- Refrigerate leftovers.
Nutrition Facts : Calories 1.6, Sodium 0.4, Carbohydrate 0.1
PRESSURE COOKER MARMALADE, FAST!
Cooking the fruit in a pressure cooker speeds up the whole marmalade-making process. I used Meyer lemons, but any citrus you like can be used. You can adjust the sweetness or tartness to suit your own palate by varying the amount of sugar; don't use less than a 1:1 ratio, though. Citrus juice can be used for all or part of the water; make sure to use the minimum amount of water your pressure cooker calls for. My pressure skillet requires 2 cups of liquid, which worked perfectly with 2 pounds of prepared fruit. You can make a small batch with as few as two lemons, as the recipe is based upon weight. Yield will vary according to the amount of sugar you choose to use. I got 3 3/4 pints using 2 pounds each of prepared fruit and sugar. Cardamom pods or a piece of vanilla bean could also be added for a more exotic flavor, but should be removed after cooking. Do not use ground spices, as they can make the product murky. Adapted from a recipe by Laura Pazzaglia published on her blog site, http://www.hippressurecooking.com/
Provided by zeldaz51
Categories Citrus
Time 1h15m
Yield 3-4 pints
Number Of Ingredients 3
Steps:
- Thinly slice the clean fruit. A mandoline is ideal for the job. Remove end slices, as they are mostly bitter pith. Be careful to remove any seeds or pieces of seeds. Cut the slices into quarters. Weigh the prepared fruit; you will need to know the weight when it comes time to add the sugar.
- Place the prepared fruit and the water or juice in the pressure cooker, lock down the lid, and bring it to pressure on high heat, if using a stovetop pressure cooker. Decrease the temperature and cook at high pressure for ten minutes. Remove from heat and allow pressure to dissipate naturally. If using an electric pressure cooker, cook on high pressure for ten minutes and use natural release.
- Calculate how much sugar to add. You will need to use one to two times the weight of the prepared raw fruit. Start with an equal amount, then add more to taste. Mix the sugar into the warm cooked fruit and stir to dissolve. Bring to a boil, and cook until the mixture reaches 212 degrees Fahrenheit, 100 degrees Celsius.
- Fill clean, sterile jars, leaving 1/2 inch headspace, apply lids and rings and process in a boiling water bath for five minutes. If not processed in a boiling water bath it must be kept under refrigeration.
Nutrition Facts : Calories 1258, Fat 0.9, SaturatedFat 0.1, Sodium 9.1, Carbohydrate 330.5, Fiber 8.5, Sugar 309.4, Protein 3.3
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