Storm the Cassoulet

Pulled Pork in the Slow Cooker

Makes 16 servings (about 4 pounds of cooked meat)

What You Need

Ingredients
2 tablespoons kosher salt, preferably smoked
2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons dry mustard
2 teaspoons garlic powder (no salt)
2 teaspoons onion powder (no salt)
1 teaspoon cornstarch
1/2 teaspoon ground cayenne pepper
1/2 teaspoon celery seed

2 tablespoons dry ginger
1 pork shoulder or pork butt (7 to 8 pounds with bone, 6 to 7 pounds if boneless)
2 medium onions, quartered

Instructions

Make the rub: Place the salt, brown sugar, paprika, black pepper, chili powder, smoked paprika, dry mustard, garlic powder, onion powder, cornstarch, cayenne, ginger and celery seed in a small bowl and mix to combine.

Prep the slow cooker: Place the onions in a 6-quart or larger slow cooker.

Add the meat: Trim any excess fat.  Transfer the meat to the slow cooker, fat side up. Cover and cook on LOW until the meat is soft enough to pull apart with a spoon, 14 to 16 hours.

Shred the meat: Transfer the meat to a large bowl and let stand until cool enough to handle. Pull the meat apart into large chunks or shred with a fork, discarding any bone, connective tissue, and large clumps of fat.

Strain the liquid: Pour the cooking liquid through a fine-mesh strainer set over a medium bowl and discard the solids. If you are serving immediately, spoon off as much fat as possible from the surface. For best results, refrigerate until the fat solidifies and collects on top, then scrape off and discard the fat (keep the meat covered and refrigerated during this time).

Moisten the meat: Toss the meat with enough defatted cooking liquid to moisten. Serve the meat warm, or let cool, cover, and refrigerate to use in other recipes.

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How to make PORK CHOPS

PORK CHOP

(Recipe below)

HINTS:

Pork is Pork is Pork

This is true with all meat and fish, but especially with pork: There is a huge difference in taste between your typical grocery store pork and well-raised, well-fed heritage pork. It’s worth the extra couple bucks. Here’s why.

Boneless is Better

Generally, we like our meat and poultry to be bone-in. There are a couple of reasons: First, it slows down the meat’s cooking, so it gives you a little more leeway to get a good, crispy sear on your chop. Second, the bone gives the meat a richer flavor. Yeah, you should keep that bone in there.

A Little Salt, a Little Pepper

No. A LOT of salt. A LOT of pepper. As with all meat, you want to season that sucker so much that you can see the salt and pepper on the surface when you’re standing a couple feet away. This will make your crust incredibly flavorful—the combination of salt, caramelized meat, and fat will push your chop over the top.

From Fridge to Frying Pan

Let your chops sit on the counter for about 30 minutes before you begin to cook them. If the meat is too cold, the outside will overcook while the inside comes to the right temperature. Giving the pork a little time to warm up will ensure a nice crust on the outside, with a tender center. (Well, if you follow the next few pieces of advice, that is…)

Let That Pan Rip

For chops, we like to get our pan screaming hot…then take it down to medium. That first blast of heat helps get a good golden crust. But, if you keep it that high, the chop won’t cook evenly through the middle. Medium heat helps keep the outer edges of the meat tender while the center reaches the perfect temperature.

Trust Your Recipe’s Cooking Time

With all meat and poultry—but especially pork chops—use your thermometer to tell when the meat is done cooking. A recipe’s timing is usually a ballpark estimate. Cook your chop until it’s around 135 degrees, then transfer it to a cutting board—the residual heat will bring it to the USDA’s recommended 145 degrees. Pork is pretty easy to dry out, so making sure it’s not a degree over 145 is the best way to get juicy, tender meat.

Trim the Fat

Most pork chops have a little layer of fat around the perimeter—take advantage of it! Instead of cutting it off before or after the chop is cooked, stand the chop on its side in the pan with your tongs and get that fat rendered, brown, and crispy. Trust us, you won’t regret it.

Dig Right In

After you get your pork on the cutting board, don’t touch it for 10 minutes. If you cut into it right away, all its juices will run onto the board instead of getting redistributed into the meat. Don’t let all that delicious liquid run away!

PAN-ROASTED BRINED PORK CHOP

Ingredients:

1/2 cup kosher salt

1/2 cup sugar

1 teaspoon juniper berries

1/2 teaspoon whole black peppercorns

1 head of garlic, halved crosswise, plus 2 unpeeled cloves for basting

2 large sprigs thyme

1 2-inch-thick bone-in pork chop (2 ribs; about 1 1/4 lb.)

2 tablespoons grapeseed or vegetable oil

3 tablespoons unsalted butter

Flaky or coarse sea salt

Preparation:

Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chop; cover and chill for at least 8 and up to 12 hours.

Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.

Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. (Chop will continue to cook during basting and resting.)

Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes.

Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.

 

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French Onion Pork Chops

frecnh onion pork

Ingredients:

6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
2 onions, thinly sliced
2 Tbsp. Worcestershire sauce
1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

Method:

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions; cook 10 min. or until chops are done (160°F), turning chops and stirring onions after 5 min. Remove chops from skillet; set aside.

COOK and stir onions 5 min. or until golden brown; stir in Worcestershire sauce. Return chops to skillet. Spoon onions over chops.

MIX stuffing mix and water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until cheese is melted.

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Crunchy Honey Garlic Pork Chops

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Ingredients:

6-9 pork chops (not too thick, I used boneless pork loin)…
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:

1 1/2 cups honey
1/2 cup brown sugar (I added this)
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Method:

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.

Remove from the pan to a 9″x13″ baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

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Pork Crown Roast

Crown_Roast_Of_Pork-1

Ingredients:

Garlic powder

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

10 pounds pork rib roast (about 12 to 14 ribs) – have butcher prepare it.

Note:  You need at least 10 ribs to make a circle.

Stuffing of choice (ex. bread stuffing with cranberry, apples, applesauce)

Pork Gravy (add some pork juice)

Bone Booties for the rib bones

Watercress, for garnish, optional

Special equipment: roasting pan fitted with roasting rack

Optional:  ginger ale or apple juice

Method:

Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.

Combine garlic powder, and salt and pepper.  Add oil, about 1 cup, and combine.

Take crown roast of pork that the butcher has already prepared. Rub the pork all over with the oil mixture.

Place in a roasting pan. Set aside to bring the pork to room temperature prior to cooking.

Fill the cavity with your stuffing of choice.

Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done.  Baste with a little the juice (or ginger ale or apple juice), if desired.

About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust.

Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Cut off string.  Serve with stuffing and gravy. Garnish with bone booties and watercress, if desired.

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Pork, Apricot, and Red Onion Kebabs

kebab pork apricot

Ingredients:

Vegetable oil, for grates

1/4 cup apricot jam

1/8 teaspoon cayenne pepper

Coarse salt and ground pepper

1 pork tenderloin (about 1 pound), cut into 20 cubes (each 1 inch)

8 apricots (about 1 pound), pitted and quartered

1 small red onion, cut into 2-inch wedges, layers separated

Method:

Step 1

Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).

Step 2

Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.

Step 3

Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.

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Red Onion, Pork, and Pineapple with Sriracha-Pineapple Marinade

kebab pineapple

Ingredients:

2 cups pineapple juice

1/4 cup vegetable oil, plus more for grill

2 to 4 tablespoons Sriracha sauce

Salt and pepper

1 1/2 pounds pork tenderloin, cut into 1 1/2-inch pieces

2 small red onions, sliced into 3/4–inch rings

1 pineapple, cut into 1 1/2-inch pieces

Method:

Step 1

In a small pot, reduce pineapple juice to 1/2 cup over medium-high, about 20 minutes. Let cool.

Step 2

Combine pineapple juice, oil, Sriracha, and 1 teaspoon salt. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add pork and toss to coat. Refrigerate 8 hours (or up to overnight).

Step 3

Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with pork, others with onion, and others with pineapple. Season with salt and pepper. Grill pineapple skewers for 6 to 9 minutes, pork skewers for 9 to 12 minutes, and onion skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.

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Tailgate Sandwiches

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Ingredients:

1 (12 count) package Hawaiian bread rolls

1 pound shaved Black Forest ham

12 slices Gruyere or Swiss cheese

1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread

1/2 cup butter, melted

1 tablespoon Worcestershire sauce

1/2 tablespoon dried minced onion

1/4 cup grated Parmesan cheese

Directions:

Cut all rolls in half. Place roll bottoms in 9×13-inch pan.

Place equal amounts of ham on each roll bottom. Top with Gruyere.

On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.

In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese.

Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)

Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through. Enjoy!

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Baked Honey Glazed Ham

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Ingredients:

One 7-9 pound bone-in ham, fully cooked

3/4 cup honey

Canola oil

1 tablespoon fruit juice, such as apple, cranberry, orange, or pomegranate

10-12 whole cloves or GROUND CLOVES

3/4 cup light brown sugar

2 teaspoons dry mustard

Pineapple slices

Optional:  baste with ginger ale

Method:

1.  Heat the oven to 325°F. Place the ham on a cutting board fat-side up and make 1⁄4″-deep diagonal cuts in 2″ intervals to create a diamond pattern.  Sprinkle ham well with the ground cloves, or add whole in step 3.

2.  Grease a roasting rack with a little oil and place the ham on the rack, fat-side up. Set the rack into a roasting pan and bake until the internal temperature of the ham registers 110°F on an instant-read thermometer, about 2 to 21⁄2 hours.  COVER LOOSELY WITH FOIL.  Pour a little ginger ale on the ham, if preferred.

3.  While the ham is baking, whisk together the honey, brown sugar, mustard, and fruit juice in a small bowl.

4.  Remove the ham from the oven and increase the temperature to 425°F. Stud the center of each diamond with a clove.

5.  Brush the entire ham with the glaze, pour 3⁄4 cup of water into the bottom of the roasting pan, and place the pan back in the oven until its temperature reaches 125°F, about 15 minutes longer.  (Can also used jarred ham glaze – cover ham with glaze for the last 30 minutes of baking.

6.  ADD SLICED PINEAPPLES TO THE PAN FOR THE LAST HOUR OF BAKING.

7.  Remove the pan from the oven, and transfer the ham to a cutting board. Tent the ham with foil and let it rest until its temperature reaches 135°F to 140°F, 20 to 30 minutes.

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Homemade Portuguese Linguica

linguica

DAD’S LINGUICA

Make in the Spring

Ingredients:

20 lbs. of boneless pork butts (blade meat) OR 4-5 pork butts

Hot pepper flakes

10 cloves garlic minced fine or pulverized

paprika

kosher salt

bayleaf

sausage casings

lemon

Method:

You need 3 days to marinate.  Cut the meat on Sunday,

stuff Wed./Thurs. the latest!  Cut the meat into

cubes….leave a little fat.  Sprinkle with hot pepper

seeds & paprika, salt well with kosher salt.  Put in a

clean plastic tub.  Cover with red wine.  Add 10

cloves of fresh garlic (do not stuff garlic).  Add a

handful of dried bayleaf.  Mix the meat every day.

The sausage casings will come salted.  Wash with water and

lemon.  (Turn inside out?)  Cut and tie one end of the

casings.  Leave excess string.  Stuff casings.  Use a

large safety pin to pop air pockets.  Tie casing when

finished….use the excess string to tie both ends

together.  Dry hanging for 5-6 days.  Pack in oil.

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