Pulled Pork with Tangy Barbecue Sauce

 

Recipe adapted from Poor Girl Gourmet

 

Ingredients

For the sauce:

• 2 tablespoons olive oil
  
• ¼ medium Vidalia onion, finely chopped
  
• 2 garlic cloves, minced
  
• ½ cup apple cider vinegar
  
• 3 tablespoons packed brown sugar
  
• 2 tablespoons honey
  
• 1 (6-ounce) can tomato paste
  
• 2 tablespoons Dijon mustard
  
• 2 tablespoons Worcestershire sauce
  
• ¼ teaspoon chili powder
  
• ¼ teaspoon kosher salt
  
• Dash of ground black pepper
  
• ½ cup of water
  

For the pork:

• 3 tablespoons olive oil
  
• Kosher salt and black pepper
  
• 1 (4 pound) pork shoulder
  
• 1 medium Vidalia onion, thinly sliced
  
• 1 tablespoon Dijon mustard
  
• 1 teaspoon dried thyme
  
• ¼ cup apple cider vinegar plus 3 ¾ cups water
  

Directions

1. To make the sauce, heat the olive oil over medium heat in a small saucepan. Add the onion, garlic and sauté until translucent. Stir in the vinegar, sugar and honey and simmer until the sugars have all dissolved. Add the tomato paste, mustard, Worcestershire sauce, chili powder, salt, pepper, and water. Let simmer covered for about 30 minutes, stirring occasionally.
   
2. To make the pork, heat the olive oil in a large heavy bottomed dutch oven over medium-high heat. Meanwhile, salt and pepper the roast thoroughly, rubbing the seasoning into the pork with your hands. Once the oil is hot, add the pork to the pot. Brown 3 minutes per side (excluding the small tip ends). Remove the pork to a plate and set aside.
   
3. Reduce the heat to medium and add the onion. Sauté until it is translucent. Stir in the mustard, thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Return the pork to the pot along with any juices that have accumulated on the plate. Pour in the vinegar and water. Bring the pot to a simmer and cover with a tight fitting lid. Simmer for 2 ½ to 3 hours or until the pork falls off the bone.
   
4. Once the pork has cooled slightly, discard the liquid, skimming out only the pork and onions. Shred the pork with your hands and place into a large pot. Add ½ of the barbecue sauce, 1 teaspoon kosher salt, and ½ teaspoon black pepper to the pulled pork. Mix thoroughly and heat through. Serve remaining barbecue sauce with pulled pork. Serves 6.

Casserole-Roasted Pork with Cabbage (Roti de Porc aux Choux)

 

Recipe adapted from Mastering the Art of French Cooking

  

Ingredients

For the Marinade:

• 3 teaspoons kosher salt
  
• Heaping ¼ teaspoon ground pepper
  
• ¾ teaspoon poultry seasoning
  
• Heaping ¼ teaspoon ground bay leaf
  
• 3 pinches allspice
  

For the Pork:

• 3 lb. bone-in rib-end roast, previously marinated
  
• 3 tablespoons canola oil
  
• 1 yellow onion, sliced
  
• 1 carrot, sliced
  
• 2 cloves garlic, unpeeled
  
• ½ bay leaf
  
• ¼ teaspoon ground thyme
  
• 1 lb. cabbage, cut into ½ - inch slices
  
• ½ teaspoon caraway seeds
  
• ½ cup dry white wine
  
• Kosher salt
  
• Black pepper
  

Directions

1. Mix all the ingredients together for the marinade. Rub into the pork and place in a large bowl. Cover and marinade overnight. Before cooking, scrape off any of the salt rub with a knife and pat meat dry.
   
2. Preheat the oven to 325 degrees. Heat canola oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 10 minutes total. Place on a plate and set aside.
   
3. Reduce heat to low. Add the onion, carrot, garlic, bay leaf, and thyme. Cover and cook slowly for 5 minutes. Place the meat back in the casserole, along with any accumulated juices. Cover and heat until the meat begins to sizzle. Place in the lower third of the oven and cook 1 hour, basting with juices from the casserole after 30 minutes.
   
4. Meanwhile, prepare the cabbage. Bring a large pot of salted water to a boil. Drop the cabbage leaves in and cook for 2 minutes. Drain the cabbage into a colander and rinse with cold water. After pork has cooked 1 hour, add the cabbage, caraway seeds, ½ teaspoon kosher salt, and ¼ teaspoon pepper to the pot. Baste the leaves with pork juices, bring to a simmer, and return the casserole to the oven. Cook for an additional 45 minutes to 1 hour, basting the pork and cabbage several times.
   
5. Remove pork to a plate and cover with aluminum foil. Let rest for 15 minutes. Meanwhile add ½ cup of white wine to the cabbage. Bring to a boil, reduce heat, and simmer for 10 minutes. Slice pork and serve cabbage alongside pork. Serves 6.

Pork Tenderloin with Cranberry Relish

Ingredients


For the pork:

• 1 - 2 ½ pound pork tenderloin
  
• 2 tablespoons extra virgin olive oil
  
• Kosher salt and freshly ground pepper

For the Cranberry Relish:

• 1 (12 ounce) package fresh cranberries
  
• 1 cup sugar
  
• 1/3 cup water
  
• 2 teaspoons grated orange zest
  
• 1/3 cup orange juice
  

Directions

1. To prepare the meat, preheat oven to 500 degrees. Place pork tenderloin in glass baking dish lined with aluminum foil. Rub pork with olive oil and sprinkle with salt and pepper. Roast for 25 to 30 minutes, or until internal temperature of meat reaches 160 degrees. Transfer to a cutting board and cover loosely with aluminum foil. Let rest 10 minutes. Slice and serve with cranberry relish.
   
2. To prepare the relish: In a large skillet combine cranberries, sugar, water, zest, and orange juice. Bring to a simmer and cook uncovered over medium heat for 15 minutes, or until cranberries pop and relish has a thickened. Serve warm over pork tenderloin slices. Serves 6 to 8.
   

Recipe adapted from Joy of Cooking

Crunchy Baked Pork Chops

recipe adapted from Smitten Kitchen

Ingredients

• 4 bone-in pork chops, 6 to 8 ounces each, 1 inch thick, trimmed of excess fat
• 2 1/2 cups gluten-free bread crumbs
• 1 small shallot, minced (about 2 tablespoons)
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
• 2 tablespoons vegetable oil
• Ground black pepper
• 1/2 teaspoon minced fresh thyme leaves
• 2 tablespoons minced fresh parsley leaves
• 1/4 cup plus 6 tablespoons brown rice flour
• 3 large egg whites
• 3 tablespoons Dijon mustard

Directions

1. Place crumbs on a rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with thyme and parsley.
2. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
3. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
4. Bake until instant-read thermometer inserted into center of chops registers 165 degrees, about 30 minutes. Let rest on rack 5 minutes. Serves 4.

Sausage-Stuffed Potatoes + a Green Salad

recipe adapted from Smitten Kitchen

Ingredients

• 2 large russet (baking) potatoes (preferably organic; 3/4 pound each, scrubbed
• 3 tablespoons mayonnaise
• 1 tablespoon plus 1/2 teaspoon water, divided
• 1 1/4 teaspoons tomato paste
• 2 tablespoons Dijon mustard, divided
• 1/2 medium onion, finely chopped
• 1 tablespoon olive oil plus additional for coating potatoes
• 1/2 pound bulk breakfast sausage (1 cup) or 1/2 pound of breakfast sausage, casings removed
• 1 tablespoon chopped parsley
• 1/2 teaspoon fresh lemon juice
• 5 cups salad greens (2 ounces)

Directions

1. Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 8 to 10 minutes.
2. Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.
3. Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.
4. Preheat oven to 350°F with rack in middle.
5. Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.
6. In a medium-sized bowl mix together sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands.
7. Divide filling between potatoes, then coat skins lightly with oil. Bake in a 4-sided sheet pan until sausage is cooked through, about 30 minutes.
8. While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste.
9. Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until charred in spots, 3 to 5 minutes. Cool slightly.
10. Toss greens with dressing and serve with potatoes.  Serves 2.

 Pork Chops with Grainy Mustard 
and Cranberry Sauce
recipe adapted from 
Rachael Ray 365: No Repeats

Ingredients

• 1 1/2 c. chicken broth
• 1/2 c. dry white wine
• 1 c. dried cranberries
• 4 tbs. EVOO
• 4 - 1 1/2 inch-thick boneless center-cut pork chops
• 1 tbs. paprika
• salt and freshly ground black pepper
• 1 medium yellow onion, chopped
• 1 tbs. fresh thyme leaves, chopped
• 3 heaping tbs. grainy Dijon mustard
• 1/4 c. almond milk
• 1/4 c. flat-leaf parsley leaves, chopped

Directions

1. Preheat oven to 375 degrees.
2. In a small sauce pot over high heat, combine the chicken broth, wine, and cranberries.  Bring it to a simmer, then turn of the heat and let sit.  Heating the cranberries in the liquids will make them tender and plump.  
3. While the sauce pot with the broth and wine is coming to a simmer, heat a large skillet over medium-high with 2 tbs. EVOO.  Season the chops with paprika, salt and pepper.  Place the chops in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side.  Transfer the chops to a rimmed cookie sheet and place in the oven to finish, 8 to 10 minutes, until the meat is firm to the touch, but not tough.  Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes. 
4. While the chops are in the oven, return their skillet to medium-high heat.  Add the remaining 2 tbs. of EVOO, the onions, thyme, salt, and pepper, and cook, stirring frequently, for about 3 minutes.  Add the hot chicken broth, wine and cranberry mixture.  Add the grainy mustard and almond milk.  Bring the mixture to a simmer and cook until slightly thickened, about 4 to 5 minutes.  Finish the grainy mustard and cranberry sauce with parsley.
5. Serve the sauce over the rested pork chops.  Serves 4.

Sauteed Peas with Onions and Mushrooms

Ingredients

• 12 oz. frozen green peas, defrosted
• 5 white button mushrooms, quartered
• 1 Vidalia onion, thinly sliced
• 1 tbs. EVOO
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Directions

1. Heat EVOO in large skillet over medium heat.  Add onions and mushrooms.  Saute until golden brown, about 15 minutes.  Just before serving add green peas and cook until heated through.  Serves 4. 

Mustard Seed Pork Loin

Ingredients

• 1 (3 lb.) pork loin roast
• 1/4 c. stone ground mustard
• 1/4 c. honey
• 1 tbs. fresh thyme, chopped
• 1 bay leaf
• salt and pepper

Directions

1. Whisk together mustard, honey and thyme and rub pork roast with mixture.  Place bay leaf on bottom of pork roast and cover.  Allow to marinate 8 hours or overnight.  
2. Preheat oven to 350 degrees.  Place pork on foil lined baking sheet; once again placing bay leaf underneath the roast. Sprinkle with salt and pepper.  Allow pork to come to room temperature, about 30 minutes.  Place pork in oven and roast for 1 hour or until internal temperature reads 170 degrees.  Once pork has cooked through allow to rest for 15 minutes, tenting with aluminum foil.  
3. Slice pork and pour any remaining juices from cutting board on top of roast.  Serves 6.

 Baked Baby Back Ribs

 Ingredients

• 4 lbs. pork spare ribs
• 1 recipe Neely's  BBQ seasoning, listed below
• 1 recipe Neely's BBQ sauce, listed below

Directions

1. Preheat oven to 300 degrees.  Rub ribs with Neely's BBQ seasoning.  Place ribs on aluminum foil lined baking sheet.  Cover ribs and bake for 3 hours. 
2. Uncover ribs and brush with Neely's BBQ sauce.  Cook ribs uncovered fro 30 minutes, basting ribs once more.  Serves 8.

Neely's BBQ seasoning

• 4 ounces paprika
• 2 ounces white sugar
• 1 teaspoon onion powder

Neely's BBQ Sauce

• 16 ounces ketchup
• 8 ounces water
• 3 ounces brown sugar
• 3 ounces white sugar
• 1/2 tablespoon freshly ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon dry mustard powder
• 1-ounce lemon juice
• 1-ounce Worcestershire sauce
• 4 ounces apple cider vinegar
• 1-ounce light corn syrup
• 2 ounces Neely's BBQ Seasoning

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.

Sweet and Spicy Collard Greens

 Ingredients

• 2 lbs. fresh collard greens, torn into pieces
• 3 slices of bacon, sliced 1/2 in. thick
• 1 tbs. canola oil
• 2 small onions, chopped
• 4 cloves garlic, minced
• 3 heaping tbs. brown sugar
• 4 tbs. apple cider vinegar
• 1 1/2 tsp. salt
• 3/4 tsp. pepper
• 1 can chicken broth
• 2 1/4 c. water

Directions

1. In a large Dutch oven, heat canola oil over medium-high heat.  Add bacon and cook 5 minutes.  Reduce heat to medium and add onion and garlic and cook for 5 to 7 minutes.  Then add sugar, vinegar, salt, and pepper.  Cook 2 minutes.  Add collards, chicken broth, and water and bring to a boil.  Reduce heat to low and cover and simmer for at 2 to 3 hours, stirring occasionally. 

Trinity Black-Eyed Peas

 Ingredients

• 1 lb. dried black-eyed peas, soaked overnight
• 4 slices bacon, sliced into 1/2 in. pieces
• 1 tbs. canola oil
• 4 cloves garlic, minced
• 1 medium Vidalia onion, chopped
• 2 stalks of celery, chopped
• 1 small green bell pepper, chopped (1/2 c.)
• 3 bay leaves
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1 can chicken broth
• 3 1/4 c. water

Directions

1. Heat a large dutch oven over medium-high heat.  Add bacon and cook for 10 minutes or until crisp.  Remove bacon from pot with a slotted spoon and transfer to a paper towel lined plate.  Set bacon aside and allow to cool.  
2. Reduce heat to medium and add canola oil to the pot.  Swirl oil around pan and add garlic, onion, celery,  and pepper.  Cook for 7 minutes.  Add bay leaves, salt and pepper and cook for an additional 3 minutes or until vegetables are tender.  Add drained black-eyed peas and allow to cook for 2 to 3 minutes.  Pour chicken broth and water over peas and bring to a boil.  Reduce heat and simmer for 3 hours.  Just before serving, heat bacon in microwave for 30 seconds.  Sprinkle over black-eyed peas.  Serves 8. 

Potted Pork Chops with Sweet Onions and Apples

recipe adapted from Rachael Ray

 Ingredients

• 6 boneless pork chops, halved
• Kosher salt and freshly ground black pepper
• 2 tbs. EVOO
• 2 medium onions, sliced
• 2 medium Macintosh apples, peeled and chopped
• 2 fresh bay leaves
• A few sprigs fresh sage, very thinly sliced
• 1 can of chicken broth

Directions

1. Season the pork with salt and pepper. Heat 1 tbs. EVOO in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch. Remove the browned meat to a plate and add the remaining oil to the pan. 
2. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the broth to the pot. Simmer uncovered for 5 minutes and allow to thicken.  
3. Slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot. Serves 5.

Roasted Winter Vegetables

 Ingredients

• 1 lb. baby carrots
• 4 red potatoes, quartered
• 1/2 lb. brussel sprouts (halved if large)
• 2 tbs. EVOO
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 tsp. dried oregano
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. Herbs de Provence

Directions

1. Preheat oven to 425 degrees. Toss all ingredients together in a large bowl.  Transfer to a large baking sheet.  Roast for 40 minutes, flipping once.  Serves 5. 

Balsamic Summer Squash

 Ingredients

• 3 medium zucchini, cut into 1 inch cubes
• 3 medium yellow squash, cut into 1 inch cubes
• 2 cloves garlic, minced
• 2 tbs. EVOO
• 2 tbs. Balsamic vinegar
• 1 1/2 tsp. Italian seasoning
• 1 tsp. kosher salt
• 1/2 tsp. black pepper

Directions

1. Heat oil over medium heat; add garlic and cook 30 seconds.  Add all remaining ingredients and cook covered for 25 minutes.  Remove lid and reduce heat to low; cook an additional 10 minutes stirring occasionally.  Serves 6.

 Dad's Apple Smoked Turkey

 Ingredients

• 1-14 lb. turkey
• 1 1/2 apples, cored and sliced
• 1 Vidalia onion, cubed into large chunks
• lemon pepper
• salt
• apple wood chips
• 32 oz. apple juice

Directions

1. Preheat electric smoker to 250 degrees.  Soak apple wood chips for at least 30 minutes in apple juice. 
2. Prepare turkey by removing giblets from inside. Stuff inside of turkey with apples and onions.  Rub outside of turkey and under skin with lemon pepper and salt.  
3. Place turkey in smoker and cook for 4 to 5 hours, or until internal temperature reaches 165 degrees. 

Meme's Cornbread Dressing

recipe courtesy of Bon Appetit, Y'all

Ingredients

• 4 tbs. unsalted butter
• 4 c. day-old crumbled Buttermilk Cornbread, recipe below
• 1 loaf-brioche or egg bread, cut into 1-in. cubes, about 2 cups
• 3/4 c. fresh or panko breadcrumpbs
• 3 stalks celery, chopped
• 1 Vidalia onion, chopped
• 2 1/2 c. chicken broth
• 2 large eggs
• 1 tbs. chopped fresh sage
• 1 tsp. chopped fresh thyme
• coarse salt and freshly ground black pepper

Directions

1. Preheat oven to 350 degrees.  Butter an oven proof gratin or casserole dish.
2. In a very large bowl, combine, the cornbread, brioche, and breadcrumbs in a very large mixing bowl; set aside.
3. Heat the 4 tbs. butter in a large skillet over medium heat.  Add the celery and onion and cook until soft, 5 to 7 minutes.  Transfer the cooked vegetables to the bread mixture.  Pour over the broth and add the eggs, sage, and thyme.  The mixture should be fairly soupy; if not, add additional stock.   Stir well to combine and season with salt and pepper.  Transfer to the baking dish.  Bake until heated through puffed, and golden brown, about 45 minutes.  Remove from the oven to cool slightly before serving. 

Buttermilk Cornbread

• Ingredients

• 2 tbs. unsalted butter
• 2 c. white or yellow cornmeal
• 1 tsp. fine sea salt
• 1  tsp. baking soda
• 2 c. buttermilk

• Directions

1. Preheat oven to 450 degrees.  Place butter in a 10 1/2 in. cast-iron skillet or ovenproof baking dish and heat in the oven for 10 to 15 minutes.
2. Meanwhile, in a bowl combine the cornmeal, salt, and baking soda.  Set aside.  In a large measuring cup, combine the buttermilk and egg.  Add the wet ingredients to the dry and stir to combine.  Remove the heat skillet from the oven and pour the melted butter into the the batter.  Stir to combine, then pour the batter back  into the hot skillet.  Baked until golden brown, 20 to 25 minutes.  

 Gravy

 Ingredients

• 1/4 c. turkey pan drippings
• 1 vidalia onion, chopped
• 1/2 tsp. poultry seasoning
• 1/2 c. white wine
• 3 c. chicken broth
• 2 tbs. Cornstarch
• 1 tbs. water

Directions

1. Saute onion in turkey drippings until onion caramelizes, about 15 minutes.  De-glaze the pan with white wine and reduce by half.  Add poultry seasoning and chicken broth.  Bring to a boil and simmer for 45 minutes.  
2. In small bowl stir corn starch into cold water.  Whisk cornstarch mixture into gravy and bring to a boil.  Cook for 5 minutes, stirring occasionally until thickened.   

Brown Sugar Smoked Ham

Ingredients

• 1-10 lb. pre-cooked ham
• 1 c. brown sugar

Directions

1. Preheat smoker to 210 degrees.  
2. Rub ham with brown sugar.  Place in electric smoker and cook for 3 to 4 hours, or until internal temperature reaches 140 degrees. 

Maple Sweet Potato Cups

recipe adapted from Southern Living

Ingredients

• 3 lbs. sweet potatoes, roasted and peeled
• 1/3 c. EVOO 
• 1/3 c. firmly packed light brown sugar
• 1/3 c. pure maple syrup
• 3 tsp. orange zest
• 1 tsp. salt
• 4 egg whites
• 1/2 c. granulated sugar

Directions

1. Preheat oven to 400°. Mash together sweet potatoes and next 5 ingredients. Spoon mixture into 8 (6-oz.) custard cups. Place on a baking sheet.
2. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over sweet potato mixture.
3. Bake at 400° for 10 minutes or until golden brown.