Pork Stew

 

Ingredients

2 tablespoons olive oil

1 yellow onion diced

3 medium carrots sliced

4 cloves garlic minced

8 ounces bacon diced

2 pounds boneless pork shoulder cut into small cubes

1 pound potatoes peeled and cut into 1-inch cubes

2 cups beef broth

14.5- ounce diced tomatoes 1 can

2 teaspoons Italian seasoning

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons all-purpose flour

Instructions

In a large soup pot or dutch oven, heat two tablespoons of olive oil over medium heat.

2 tablespoons olive oil

Add the diced onions and carrots and sauté for approximately 4-5 minutes until the onions are translucent.

1 yellow onion,3 medium carrots

Then add the minced garlic and stir for one minute.

4 cloves garlic

Add chopped bacon and pork and cook for two minutes to sear the pork.

8 ounces bacon,2 pounds boneless pork shoulder

Stir in the remaining ingredients (except the flour), bring to a boil.

1 pound potatoes,2 cups beef broth,14.5- ounce diced tomatoes,2 teaspoons Italian seasoning,1 teaspoon paprika,1 teaspoon salt,½ teaspoon black pepper

Cover and reduce the heat to low and simmer for 45 minutes until the potatoes and pork are fork tender.

Once tender, mix the flour with 4 tablespoons of cold water and mix to combine. Then add it to the stew and simmer for an additional 5-10 minutes to thicken the broth.

2 tablespoons all-purpose flour

Serve garnished with fresh parsley if desired

recipe

--30--

Slow Cooker Honey Pork Roast

Slow Cooker Honey Pork Roast

INGREDIENTS

    3 to 4 pounds pork loin roast
    2 tablespoons dried oregano
    2 tablespoons dried basil
    ½ teaspoon black pepper
    ¾ teaspoon salt
    2 tablespoons garlic, minced
    ½ cup honey
    2 tablespoons olive oil
    ¼ cup soy sauce
    ⅔ cup Parmesan cheese, grated

DIRECTIONS

    Place the pork loin roast in the inner pot of a slow cooker.
    In a medium bowl, combine the dried oregano, dried basil, black pepper, salt,
         minced garlic, honey, soy sauce and Parmesan cheese, and mix well.
    Pour the sauce over the pork loin roast into the slow cooker.
    Cover and cook on low for 6 to 8 hours.
    Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred the meat.
    Add the reserved cooking liquid to a saucepan and bring to a boil.
    Reduce the heat and simmer until reduced and thickened.
    Pour the reduced, thickened sauce over the shredded meat and serve.

--30--

Sausage Egg Roll in a bowl

Ingredients:

    1 pound ground pork sausage
    6 cups coleslaw mix or shredded cabbage
    4 cloves garlic, minced
    1 tablespoon ginger, minced
    1 tablespoon soy sauce
    1/4 cup chopped green onions
    1 tablespoon sesame oil

Directions:

    Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
    Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
    Remove from the heat and top with the green onions and drizzle with sesame oil.
    Serve immediately.

Egg Roll stuffing.

Ingredients:

1 bag coleslaw mix
1 lb pork sausage
2 cloves garlic minced (or garlic pwdr)
1 tsp ground ginger
Salt to taste
1/4 c onion diced

Directions:
 
Brown the sausage in a large skillet and add the other ingredients right on top. 
Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss and taste. 
Finish to your taste/texture preference.

Egg roll assembly.

Rice paper wrappers, 6 to 8" diameter
egg whites.

Brush one side of the wrap with egg white, and deposit filling.  Roll the contents up, and use wash to seal the roll.

Deep fry, or bake till brown.

Crockpot Ham, Green beans, Potato

Ingredients:

2# of fresh green beans
2# of ham
4 baking potatoes
1 small onion

Directions:

Dice ham, onion and peeled potatoes.

Place all in crockpot.

Season with pepper

3 cups of water

cook low for 6 hours.

Pressure Cooker Bolognese

Yield: about 4 1/2 cups Total Time: 1 hour 25 minutes

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

4 ounces chopped pancetta

1 diced onion

1 peeled and diced carrot

1 diced celery stalk

2 minced garlic cloves

3/4 pound ground beef

3/4 pound ground pork

1/4 cup tomato paste

1/2 cup red wine

1 1/2 cups chicken stock

1 cup milk

2 bay leaves

2 tablespoons heavy cream

1 pound cooked pappardelle past

Parmesan Cheese

Olive Oil

Salt

Pepper

Directions:

Use Electric Pressure Cooker.  Medium heat, or Sauté

Warm 1 tablespoon olive oil and 1 tablespoon butter. 

Add 4 ounces chopped pancetta and cook, stirring often, until starting to crisp, about 10 minutes. 

Add diced onion, peeled and diced carrot, diced celery stalk, and  minced garlic cloves and cook until onion is soft, 8 to 10 minutes. 

Add ground beef and ground pork and cook, stirring often, until meat is fully cooked, 8 to 10 minutes. 

Carefully lift insert out of pressure cooker with a potholder and pour everything into a mesh strainer set over a bowl. 

Return meat mixture to pressure cooker insert and discard fat. 

Season with salt and pepper to taste. 

Stir in tomato paste and let cook about 2 minutes. 

Pour in red wine and cook until reduced by half. 

Stir in chicken stock, milk, and bay leaves. 

Close lid, set pressure to high, and set timer to 10 minutes (it will take about 5 minutes for the pressure to build before cooking automatically begins). 

Let pressure release naturally (about 15 minutes). 

Stir in heavy cream and continue cooking, stirring often with lid off until sauce is thick, 10 to 15 minutes more. 

Season to taste with salt and pepper. 

Serve with pappardelle pasta. 

Garnish with grated Parmesan and 1tbsp olive oil.

Cheesy Smoked Sausage & Potato Casserole

Ingredients

3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage
1/8 teaspoon paprika

Directions:

Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch “half moon” cuts.

Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. 

Put cooked & diced potatoes in 2 quart casserole. 

Add cooked meat and give it a gentle toss. 

Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).

Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.

Bake in preheated 350°F oven for 35-45 minutes.

Forrest Gump “Million Dollar Wound” Pork Butt

Forrest Gump “Million Dollar Wound” Pork Butt
 
Ingredients

Three pounds, bone-in pork butt
1/2 cup, brown sugar
1 can, Dr. Pepper
2 tbsp, salt and pepper
1/4 cup, apple cider vinegar

Directions

• Rub that butt with the brown sugar, salt and pepper mix. Rub it good. 
• Place it in the crock pot. 
• Pour the Dr. Pepper and apple cider vinegar into the pot. 
• Let it stew for at least five hours. 
• Serve whenever.

Parmesan Baked Pork Chops

This is a recipe that doesn't waste a huge pile of material for a breaded recipe.  The bad news is though it is a baked recipe, it has a lot of cheese.

On the plus side, it will only have sodium in the cheese and bread, as well as being baked.

Ingredients:

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder

Directions:

On a plate combine the last 4 ingredients.

Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture.

Press the mixture over the pork chops to make sure they are well covered in it.

Line a pan with tin foil and spray with cooking spray.

Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Parmesan Pork Chops

Ingredients 

4  boneless pork chops, 1/2" thick
1 Tbsp olive oil
1 c       parmesan cheese
1 c       italian bread crumbs
1 tsp     black pepper
1 tsp     garlic powder

Directions:

Combine the last 4 ingredients in a pie pan or plate.
Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture.
Press the mixture over the pork chops to make sure they are well covered in it.
Line a pan with tin foil and spray with cooking spray.
Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

I'd think some "Italian Seasoning" would work here too.

Pork Tenderloins

INGREDIENTS: 

1 package of pork tenderloins (2 tenderloins total about 2-2.5lbs) 
4 garlic cloves, quartered/sliced/slivered 
1/4 cup soy sauce 
2 tablespoon country dijon mustard (whole grain mustard) 
4 tablespoon honey 
2 tablespoon fresh orange juice 
1 tablespoon finely chopped fresh rosemary or Herbs de Provence freshly ground pepper, to taste 
3 tablespoon olive oil 

DIRECTIONS: 

Preheat oven to 350 degrees.
Take tenderloins out of package. Rinse and pat dry. 
Spray a 9x13 baking dish and place tenderloins inside. 
Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. 
Place a garlic piece into each hole. 
Make the marinade next. 
In a measuring cup or bowl, whisk together everything except for olive oil. 
Then slowly drizzle in the oil while whisking...
Pour marinade juices over tenderloin and roast in oven for 45 to 50 minutes or until cooked thoroughly through. 
Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

Pork Tenderloin

*Jill’s Pork Tenderloin* 
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Ingredients:

3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Lite Brown Sugar

Preparation Instructions:

• Wrap the tenderloin pieces in bacon. 
• Place in an 8 1/2″ x 11″ pan. 
• Poke holes in meat with a fork.
• Combine rest of ingredients in a small bowl; stir well. 
• Pour marinade over meat.
•  Refrigerate, uncovered, 2 to 3 hours or overnight.
• Bake in a 300 degree oven for two to three hours. 
• If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking.
• Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

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Slow Cooker Pork Tenderloin

2 pounds of Pork Tenderloin
1/4 cup soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
Diced dried onions 2 Tablespoons
Garlic Salt 1 1/2 teaspoons
Put everything in the crock pot and cook on low for 6 hours.

shared by Tony Bourdlais

Dr. Pepper Pulled Pork in the Slow Cooker

Ingredients

2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice (Sweet Baby Rays works well)

Preparation:

• Place the chopped onions in the bottom of the slow cooker. 
• Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. 
• Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).
• 
  
• Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. 
• Place the shredded pork back into the slow cooker and continue to cook for an additional hour.
• 
  
• Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice.  Add sauce until you get to your desired sauciness!