Tag: Pork

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Eastern North Carolina Barbecue Sauce

Note from Laura: This is the closest to what I think of as North Carolina (Raleigh) barbecue. This makes the right amount of sauce for up to a pound of cooked, pulled pork. (The carnitas at Nature’s Best is perfect for this.)

Ready In: 3 Hours 10 Minutes
Servings: 2

“Piquant and spicy, this vinegar-based sauce popular in Eastern North Carolina is not for lightweights! It’s great for all meats, but best on pork.”

Ingredients:
1/4 cup cider vinegar
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1-1/2 teaspoons light brown sugar
1 ½ tsp. Frank’s hot pepper sauce

Directions:
In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.

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Roast Pork Tenderloin with Pomegranate Sauce

Adapted by LKD from https://www.weightwatchers.com/us/recipe/roast-pork-tenderloin-pomegranate-sauce/57dfd0787cbbe15f6f880d57. I increased the sauce ingredients from what is listed.

Ingredients

  • 4 tsp olive oil
  • 1 1/2 tsp salt
  • 1 tsp black pepper, freshly ground
  • 1 tsp curry powder
  • 2 (or more) pound pork tenderloin
  • 2 Tbsp chicken broth
  • 1 Tbsp dry sherry
  • 1/4 cup pomegranate molasses
  • 1 Tbsp Dijon Mustard
  • 1 1/2 tsp balsamic vinegar
  • 1 pomegranate, seeded (about 9 oz – yields 3/4 c seeds) (I did not use)
  • 2 Tbsp fresh parsley, chopped

Instructions

Put a 10-inch cast-iron skillet in oven. Preheat oven to 450°F.

Combine oil, salt, pepper and curry powder in a small bowl. Dry pork with paper towels; rub curry mixture all over tenderloin. Transfer tenderloin to hot skillet; roast 10 minutes.

Carefully turn pork over using a spatula and fork – bottom side will be seared and browned. Reduce oven temperature to 400°F; continue roasting until pork reaches internal temp of 145°F to 160°F, 10-15 minutes (to check for doneness, insert an instant read thermometer into dead center of tenderloin without touching skillet). Transfer pork to a platter to rest (minimum of 3 minutes); place skillet on a cold stovetop burner.

Add broth and sherry to skillet; stir to loosen pan drippings. Stir in molasses, mustard and vinegar until warmed through (residual heat from skillet will provide enough warmth).

Slice pork into 1/2- to 3/4-inch-thick slices. Stir any pork juices that accumulate on platter into sauce. Spoon sauce over pork; serve sprinkled with pomegranate seeds and parsley.

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Pressure Cooker Carnitas

From https://callhimyeschef.com/2013/02/19/carnitas-under-pressure/. This is really, really tasty; I made it exactly as written except my pork roast was 4.75 lbs., reduced the liquid after cooking and degreasing to 1 cup and poured it all over the shredded pork before broiling, and broiled for 5 minutes between stirs (not 10, or it will burn!)

Makes 8 servings
Total Time:  about 1 1/2 hours

Ingredients

  • 2 tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ancho or chipotle chile powder
  • 1/2 tsp. black pepper
  • 3 lbs. boneless pork shoulder roast, cut into 2-inch chunks (I used a 4.75 lb. butt roast, no increase in other ingredients – worked great)
  • 1 onion, sliced
  • 3 cloves garlic, smashed with the flat part of a knife
  • 2 tsp. dried oregano
  • 1 cinnamon stick (3 inch)
  • 1 1/2 cups strained fresh orange juice
  • 1/2 cup strained fresh lime juice

Directions

  1. Whisk together oil, salt, cumin, chile powder, and pepper.
  2. Toss pork in oil-spice mixture.  Brown pork in pressure cooker over high heat.
  3. Stir in onion, garlic, oregano, and cinnamon stick.  Add orange and lime juices.
  4. Cover pressure cooker, lock on lid and bring to high pressure over high heat.  Cook pork at high pressure, 25 minutes.  Remove cooker from heat.  Allow pressure to release naturally.  Remove lid and transfer pork to a baking sheet.
  5. Preheat broiler to high with rack 6 inches from element.
  6. Degrease liquids from cooker in a fat separator; discard fat.  Shred pork with two forks on baking sheet.  Pour 1 cup strained cooking liquid over pork.
  7. Broil pork until it starts to crisp, about 10 minutes.  Stir and broil 5 minutes more.
  8. Serve pork with tortillas, avocado, salsa Verde, queso fresco and remaining cooking liquid.

Safety tips for using a pressure cooker:
After cooking, ALWAYS 1) remove the gasket from the lid and wash in soapy water, making sure to check for cracks or damage; 2) scrub the lid inside and out, especially under the rim; 3) ream the vent hole with a toothpick.
Before cooking, ALWAYS 1) visually check the vent hole; 2) check that the gasket is properly seated; and 3) check that the rubber relief valve is not stuck.

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Chinese-Style Glazed Pork Tenderloin

Really good – tastes like Chinese BBQ ribs, but I think that we could have made do with about half the amount of marinade/glaze – maybe try that next time. A Cook’s Country recipe.

SERVES 4 TO 6
Leftover pork makes an excellent addition to fried rice or noodle soup.

  • 2 (12- to 16-ounce) pork tenderloins, trimmed
  • ½ cup soy sauce
  • ½ cup apricot jelly
  • ¼ cup hoisin sauce
  • ¼ cup dry sherry
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon five-spice powder
  • 1 teaspoon pepper
  • ¼ cup ketchup
  • 1 tablespoon molasses
  • 2 teaspoons vegetable oil

1. Lay tenderloins on cutting board with long sides running parallel to counter edge. Cut horizontally down length of tenderloins, stopping ½ inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to ¾-inch thickness.

2. Combine soy sauce, jelly, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve ¾ cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours.

3. Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to ¾ cup, 3 to 5 minutes. Reserve ¼ cup glaze for glazing cooked tenderloin.

4. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

5. Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140 degrees and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve.

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Pork Bean Chalupa

My mom, Durema Fitzgerald Kohl, got this recipe from the Chicago Tribune in 1978 and has made it for family get togethers many times. It’s a favorite of mine because it’s easy and tastes so darn good. I’ve made a couple “enhancements” to the original recipe. It’s best to make it several hours or a day ahead and let it cool so the flavors can mingle. Freezes well.

1 lb. pinto beans (dried)
1 3lb. pork butt roast (or shoulder)
1 onion, chopped
2 cloves garlic, minced
1 chipotle chile in adobo sauce, chopped (buy a can, freeze the rest)
1 can (4 oz.) diced green chiles
2 Tbs. chili powder
1 Tbs. cumin
1 1/2 tsp. dried oregano
2 tsp. salt

Rinse and soak the beans overnight in water. Put pork roast in large, heavy stock pot. Add the remaining ingredients, except salt. Pour 4 cups water over. Cover and simmer 4-5 hours, until roast falls apart and beans are tender. Check every hour or so and add water if needed. Carefully remove roast from pot and put in shallow bowl.

Meanwhile, stir the beans and simmer to reduce the liquid, if needed. It should be slightly soupy. When meat is cool enough, shred with fingers, being careful to remove fat and any bones or gristle. Add the meat back to the pot and stir in salt. Let cool and then reheat before serving.

To serve: put a portion of chalupa on a plate. Top with your choice of shredded cheese (I like sharp cheddar best), chopped tomato, diced avocado, chopped onion, sour cream, and salsa (Trader Joe’s Habanero Lime Salsa is my favorite). Serve with tortilla chips (El Milagro brand is best, if you can find them). Goes well with slaw and maybe some fresh fruit. And, of course, my Margaritas de Diabolita.

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Chinese Fried Quinoa

This recipe is very forgiving with regard to amounts and ingredients. I sometimes use broccoli instead of peas.

1 cup quinoa
14 oz fat-free chicken broth
1 cup onion, finely chopped
1 red bell pepper, diced
1 c. shredded carrots (from the bag is fine)
2 tbsp olive oil
1 lb. diced leftover meat (or less is fine)
1 cup frozen green peas
2 eggs
1/8 cup soy sauce (less?)

Rinse quinoa well with water. Cook quinoa in chicken broth, about 15-20 min until broth is absorbed. Set aside to cool. Best done the day ahead and refrigerated.

Sauté onion, pepper, and carrots in some of the olive oil until translucent. Add peas and meat. Remove from pan.

Heat remaining oil. Add quinoa to pan. Stir occasionally until quinoa is slightly crusty. Add soy sauce. Add egg to mixture and cook until done, about 3 – 4 min, stirring while egg is cooking.

I used 1 lb. leftover pork tenderloin, but chicken would be good too.