shredded pork tacos

INGREDIENTS

1  2 1/2 - 3  pound boneless pork shoulder roast
1   cup chicken broth
1/2  cup enchilada sauce or bottled salsa
4 - 8   inches soft flour tortillas or taco shells 
Assorted toppers, such as shredded lettuce, finely shredded Mexican-blend cheese, chopped tomato, sliced pitted ripe olives, and/or chopped avocado 
Dairy sour cream (optional)

DIRECTIONS

1. Trim fat from pork. If necessary, cut pork to fit in a 3-1/2- or 4-quart slow cooker. Place pork in cooker. Add broth. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; discard broth. Using two forks, shred meat, discarding any fat. Reserve 2 cups of the meat. (Place remaining meat in an airtight container for another use; refrigerate up to 3 days or freeze up to 3 months.)
2. In a medium saucepan, combine reserved 2 cups meat and the enchilada sauce. Cover and cook over medium-low about 10 minutes or until heated through, stirring occasionally. Meanwhile, warm flour tortillas according to package directions.
3. To assemble tacos, place pork mixture in center of warm tortillas or in taco shells. Top as desired with lettuce, cheese, tomatoes, olives, and/or avocado. If desired, serve with sour cream. Makes 4 servings.

main dish, mexıcan, pork 12:59 AM No comments

grilled ginger ribs

INGREDIENTS

1   medium onion, chopped (1/2 cup)

1   tablespoon cooking oil

1/3  cup catsup

2   tablespoons orange juice

1   tablespoon brown sugar

1   teaspoon chili powder

1/2  teaspoon grated fresh ginger

4   pounds pork loin back ribs or meaty spareribs

DIRECTIONS

1. For sauce, in medium skillet cook onion in oil over medium heat about 4 minutes until onion is tender. Stir in catsup, orange juice, brown sugar, chili powder, and ginger. Continue cooking over medium heat for about 5 minutes or until thickened slightly. Trim fat from meat. Cut the ribs into serving-size pieces.

2. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place ribs on grill over drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender and no pink remains, brushing with sauce the last 10 minutes of grilling. Makes 6 servings.

main dish, pork 8:35 AM No comments

grilled pork chops

INGREDIENTS

4   boneless center cut pork chops (1-1/4 pounds total)
1/2  tablespoon reduced-calorie vinaigrette dressing
1 1/2  teaspoons Montreal seasoning
3/4  teaspoon salt
1/2  teaspoon black pepper
4   plum tomatoes, halved lengthwise
4   cups cooked potato
3/4  cup skim milk
2   tablespoons butter, cut in pieces
2   scallions, finely chopped

DIRECTIONS

1. Marinate pork chops in 1/2 cup of the vinaigrette for 20 minutes. Heat grill to medium-high/medium-hot coals.
2. Remove pork from marinade and pat dry. Season with 1 teaspoon of the Montreal seasoning, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
3. In bowl, toss tomatoes and remaining 2 tablespoons dressing. Place potato in large glass bowl. Add remaining Montreal seasoning and milk. Cover with plastic wrap, venting one side. Microwave for 3 minutes on HIGH. Uncover and mash. Stir in butter, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and the scallions. Re-cover bowl; microwave 3 minutes.
4. Meanwhile, grill pork chops and tomatoes for 4 minutes. Carefully turn over; brush tomatoes with any dressing from bowl. Grill 3 more minutes, until pork registers 150 degrees F on an instant-read thermometer. Serve warm.

main dish, pork 8:11 AM No comments

flamin' cajun riblets

INGREDIENTS

3   pounds pork loin back ribs
1   tablespoon Cajun seasoning
1   cup bottled chili sauce
1   medium onion, finely chopped
1   serrano pepper, seeded and finely chopped (see tip, page 28)
2   tablespoons quick-cooking tapioca, crushed
1   teaspoon finely shredded lemon peel
1   tablespoon lemon juice
1 - 2   teaspoons bottled hot pepper sauce 
Snipped fresh parsley (optional)

DIRECTIONS

1. Sprinkle ribs with Cajun seasoning; rub in with your fingers. Cut ribs into single rib portions. Place ribs in a 3 1/2- to 4-quart slow cooker.
2. In a medium bowl combine chili sauce, onion, serrano pepper, tapioca, lemon peel, lemon juice, and hot pepper sauce. Pour sauce over ribs.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Serve immediately or keep covered on warm or low heat setting for up to 2 hours. (Remove any bones without meat.) If desired, sprinkle with parsley.

appetizers, pork 6:05 AM No comments

mexican pulled pork tacos

INGREDIENTS

1   medium onion, coarsely chopped
1  3 1/2 pound boneless pork shoulder roast or picnic roast
1   medium sweet red pepper, cut into 1/4-inch squares
1   medium sweet green pepper, cut into 1/4-inch squares
1  14 1/2 ounce can jalapeno-flavored diced tomatoes
2   teaspoons ground cumin
5 1/2  teaspoons garlic salt
5 1/2  teaspoons dried oregano
1/2  teaspoon cayenne red pepper
1  4  ounce jar diced green chiles, drained
1  11  ounce can corn kernels, drained
3   tablespoons tomato paste
16  6  inches corn tortillas, warmed following package directions

Garnish (optional):
1/2  cup fresh cilantro leaves, rinsed and patted dry 
Sour cream

DIRECTIONS

1. In 5- to 5-1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
2. Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
3. Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
4. Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
5. To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.

mexıcan, pork, taco 1:40 AM No comments

spicy asian pork cabbage rolls

INGREDIENTS

Nonstick cooking spray
1   large head green cabbage
1   teaspoon salt
1   egg, lightly beaten
1   cup cooked brown rice
1/2  cup finely chopped stemmed fresh shiitake mushrooms
1/2  cup frozen shelled sweet soybeans (edamame), thawed
1/2  cup snipped fresh cilantro
1/3  cup finely chopped carrot (1 small)
2   tablespoons finely chopped green onion (1)
2   tablespoons chopped pickled ginger
2   tablespoons reduced-sodium soy sauce
2   teaspoons toasted sesame oil
8   ounces lean ground pork
1   recipe Asian Braising Sauce
Fresh cilantro sprigs (optional)

Asian Braising Sauce

1  8  ounce can tomato sauce
3   tablespoons hoisin sauce
2   tablespoons rice vinegar
2   tablespoons honey
2   tablespoons tomato paste
2   tablespoons reduced-sodium soy sauce
2   tablespoons oyster sauce
1/2  teaspoon Asian chili sauce (Sriracha sauce)

DIRECTION

1. Preheat oven to 400 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. Carefully remove 12 outer leaves from cabbage; set aside. Finely chop enough of the remaining cabbage to measure 6 cups. Transfer chopped cabbage to a colander; sprinkle with salt. Set colander in a sink and let stand for 30 minutes. Meanwhile, trim away the heavy vein off the back of each cabbage leaf so it's even with the rest of the leaf. Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or just until limp.
2. In a large bowl combine egg, cooked rice, mushrooms, soybeans, snipped cilantro, carrot, green onion, pickled ginger, soy sauce, and sesame oil. Add ground pork; mix well. Squeeze excess water from chopped cabbage; stir cabbage into pork mixture.
3. Place about 1/2 cup of the pork mixture on the stem end of each cabbage leaf. Fold in sides and roll up leaf to enclose filling. Place cabbage rolls, seam sides down, in the prepared baking dish. Pour Asian Braising Sauce over cabbage rolls.
4. Bake, covered, for 20 minutes. Bake, uncovered, for 15 to 20 minutes more or until an instant-read thermometer inserted in the centers of cabbage rolls registers 165 degrees F. If desired, garnish each serving with cilantro sprigs.

Asian Braising Sauce

1. In a medium bowl combine tomato sauce, hoisin sauce, rice vinegar, honey, tomato paste, soy sauce, oyster sauce, and Sriracha sauce.

main dish, pork 1:36 PM No comments