Porchetta Spiced Pulled Pork

Italian spices turn this into a great dish that will feed a group. You can get fennel pollen on Amazon. Serve it with a nice Italian bread. 

Ingredients:
4 lb pork loin
4 oz pancetta
2 tbsp fennel pollen
2 teaspoons chopped fresh sage leaves
5 garlic cloves, minced
Finely grated zest of 1 lemon
1 ½ tbls salt
1 tsp fennel seed
¾ tsp red pepper flakes

Add the pancetta to your slow cooker. Place the pork on the pancetta. Then add the remaining ingredients. Cook on low for 8 hours, then shred. 

Serves 8 – 10.

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Costillas de Puerco en Salsa Verde con Nopales (Braised Pork with Salsa Verde and Cactus

This is from my new fav cookbook Nopalito. I did make some changes because there was no way I was tossing the cooking liquid. Hit your fav Super Mercado for all the ingredients. 

Ingredients:
2 large onions
10 tomatillos, husked
4 jalapenos
4 cloves garlic
2 lb pork spare ribs, sliced individually
Salt
1 1/2 nopales, diced
2 avocado leaves
Cilantro
Corn tortillas

Preheat oven to 350. 

Slice 1 onion into thick slices, place on a baking sheet, along with jalapeño and tomatillos and cook until tomatillos are wrinkled and brown. About 30 min.
Allow to cool and then toss in a blender with 2 cloves of garlic and a generous pinch of salt, pulse till smooth.

Lower the oven to 325. 

In a large Dutch oven heat 2 tbsp oil and cook until browned on both sides. Add enough water to cover, 1 onion sliced thin, 2 cloves of garlic and Avocado leaves. Cover and transfer to the oven. Cook until tender, about 2.5 hours.

Bring a large pot of salted water to a boil and cook nopales for about 5 minutes, drain and set aside.

Place the Dutch oven on the stove and cook over medium to reduce the liquid – you want most of it gone. Here it’s your call to remove the meat from the bones and shred it, that is how I perfect it. 

Add 1/2 the salsa to the pork and stir in the nopales, stirring to coat everything. 

Serve with tortillas and additional salsa.

Serves 6 – 8.

Char Grilled Pork Paties with Asian Slaw

These pork patties are packed with flavor! They make great leftover lunches. Thank you Patrica Wells – your recipes are the best.

Ingredients:
1 lb ground pork
4 shallots, sliced thin
8 scallions, sliced thin
4 stalks lemongrass, bottom third only
2 cloves garlic
2 tbsp ginger
1 tbsp vietnamese fish sauce
1 tsp red pepper flakes
Vegetable oil

Combine lemongrass, garlic, ginger in a food processor and chop fine. Combine remaining ingredients except the oil in a bowl and form into 12 patties. 

Spray the grill and cook over medium high heat for 8 minutes, turning 1/2 way through.

Asian Slaw
2 tbsp toasted sesame oil
2 tbsp rice wine vinegar
1 tbsp sot sauce
1 tsp grated ginger
12 oz cabbage, chopped
12 oz grated carrot

Combine and serve.

Serves 6.

Coconut Lime Pork Tacos

This tacos with tropical flare are delicious!

1 lb ground pork
1 small onion, finely chopped
1 large garlic cloves, minced
Salt and pepper
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 tsp oregano
1 tsp smoked paprika
Cayenne pepper, to taste
2/3 c coconut milk, stirred
3 tbsp pineapple juice
2 tbsp lime juice
Corn or flour tortillas
1 large avocado, diced
Other recommended toppings: chopped cilantro, sour cream, shredded cheddar or Monterey jack cheese

In a large skillet, heat 1 tbsp of olive oil over medium heat. Add onion, garlic, and a large pinch of salt and pepper; cook, stirring occasionally, until they’ve softened, about 3 to 5 minutes. Push the onion and garlic to one side of the pan, and add the cumin, chili powder, paprika, oregano, and cayenne. Let sizzle in the pan until they’re toasted and fragrant, about 1 minute, then stir well until the onions and garlic are evenly coated with the spices.

Add the ground pork to the pan. Cook over medium-high heat, breaking up any large chunks of pork and stirring occasionally, until the pork is just cooked through. Remove any excess fat from the pan.

Add the coconut milk; simmer for about 5 minutes until thickened, then stir in the black beans, pineapple juice and lime juice and cook for an additional minute or two.

Serve in warm tortillas with your favorite toppings.

Serves 4.

Pressure Cooker Spicy Peanut Sauce Pasta

His recipe sounds weird, but it is oh so good! 

Ingredients:
1/4 c natural peanut butter
2 tbsp soy sauce
2 tbsp sambel oelek
1 1/2 tbsp worcestershire sauce
1 1/2 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp peanut oil
1 lb ground pork
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 tbsp ginger, minced
4 cloves garlic, minced
8 oz dried pasta
2 c chicken stock
1/4 c cilantro, minced

Whisk together peanut butter, soy sauce, sambal oelek, Worcestershire, vinegar and brown sugar, set aside.

Heat oil on medium sauté. Add Pork, celery, onion and carrot and cook until meat is browned and veggies soft. Stir in ginger and garlic. Add sauce and pasta and stir to coat.

Cook on high pressure (9-11 psi) for 7 minutes. 

Serve with a little cilantro on top.

Serves 4 – 6.

Pressure Cooker Pork Loin with Apples

This is so simple and so tasty. It tastes even better the next day. Totally time is just about an hour. 

Ingredients:
1 3 lb pork loin roast
1 red onion, sliced thin
2 grabby smith apples, sliced thin
4 springs thyme
2 bay leaves
1/2 c white wine
1/4 chicken broth
1/2 tsp salt
1/2 tsp groubd black pepper

Add all ingredients to the pressure cooker, stir.

Set on high pressure (9-11 psi) set for 30 minutes. Remove the rhyme and Bay leaves when done.

Use to forks to shred the Pork and serve.

Serves 6 – 8.

Pressure Cooker Taco Soup

Dinner in less than 15 minutes? Yup! 

Ingredients:
4 c chickeb broth
2 c salsa
1 c frozen corn
1 red onion, chopped
2 bell peppers, chopped
1 can drained black beans
1/2 c cilantro, chopped
1 lb ground beef

Toppings:
shredded cheese
jalapeno slices
slices greeen onions

Combine all ingredients except toppings in pressure cooker and stir. Close and cook 5 min at high pressure (9-11 psi).

Quick release and stir well.

Serve topped with cheese, jalapeños and onions.

Serves 6.

Slow Cooker Pork Tacos

This recipe is so easy and so tasty! Everything you need for taco Tuesday!

Ingredients:

2 lbs trimmed, boneless pork loin
2 tsp salt
black pepper, to taste
6 cloves garlic, cut into sliver
1 1/2 tsp cumin
1/4 tsp dry oregano
1/2 tsp garlic powder
3/4 c chicken broth
2-3 chipotle peppers in adobo sauce
2 bay leaves

Brown pork on all sides.

Combine salt, pepper, cumin, oregano and garlic powder in a small bowl.

Spread spice mixture on pork and place in a slow cooker. Add broth, pepper and bay leaves. Cook on low for 8 hours.

Shred pork and serve with your favorite taco fixings.

Serves 6 – 8.

Grilled Pork Patties


These little pork patties are packed with flavor! The lemongrass really makes them special – so do make sure to seek it out at your local farmers market or Asian Market.

Ingredients:
1 lb groung pork
4 shallots, minced
4 lemongrass stalks (bottom 1/3 only), sliced thin
2 garlic cloves, minced
2 tsp black pepper
1 tbsp Vietnamese fish sauce
2 tbsp grated fresh ginger
2 tsp red pepper flakes

Garnish:
Lettuce leaves
1 carrot, grated
1 bunch of cilantro
1 bunch of mint
1 bunch of basil
1 diakon, sliced thin

Combine all for parties in a bowl and mix well. Form into 10 – 12 patties (I use a cookie scoop to make sure they are all even). Chill for a few minutes.

Heat grill to medium high heat. Brush with a little oil. Grill patties for 4 minutes per side.

Serve with garnish.

Serves 5 – 6.

Slow Cooker Pork

  
I love slow cooker meals on Sunday! I throw dinner together while making family breakfast and get to relax the rest oh the day. This recipe is inspired by Skinny Taste. I whip up a quick slaw and serve in taco shells with lots of hot sauce.

Ingredients:
1 1/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp chile powder
6 cloves garlic crushed
2 lb pork loin
1/2 c chicken stock
2 bay leaves
4 chipotle peppers in adobo, minced with sauce

Combine first 7 ingredients in a bowl. Rub over pork. Place in slow cooker. Add Chipotle pepper, bay leaves and stock. Cover and cook for 8 hours on low.

Remove bay leaves. Shred pork and serve.

Serves 10.