Pulled Pork (And Sandwiches)

July 26, 2010 by
 
 
It’s officially summertime.  Even though we have air conditioning, I still like to keep the oven off as much as I can. This is a very versatile recipe, you can either used the pulled pork with tacos, burritos, in sandwiches, just use your imagination and I’m sure you’ll think of lots of ways your family would enjoy it.  And you can always change the seasonings according to what you’ll be making with it, of course.
 
PULLED PORK
Recipe by My Stained Apron
 
5-8 lbs Pork shoulder 
1 tsp oregano
1 tsp cumin
1 tsp kosher salt
1/2 tsp black pepper
10 cloves garlic, chopped (or 2 tsp garlic powder)
1 1/2 cups water
 
Combine seasonings in a small bowl, sprinkle on all sides of pork.  Place in slow cooker (throw in garlic cloves now if using) and pour water on top.
Cook on high for 6 to 8 hours, until meat falls apart.
Use for tacos, burritos, sandwiches, etc. 
 



PULLED PORK SANDWICHES
Hoagie buns or rolls
Pulled pork
Cheese (Havarti, Muenster, etc)
 
Lay buns out on cookie sheet and toast at 400 degrees for just a few minutes.
Pile on pulled pork inside buns, place cheese on top.
Toast in oven until cheese melts.
Serve with slaw, or your favorite sandwich toppings.
 
Filed Under: Pork, Sandwiches / Wraps, Slow Cooker Tagged With: ,

Glazed Ham

March 29, 2010 by
If you need a good ham recipe for Easter, look no further. I make this for Easter every year, along with a few other holidays. It tastes soooo good and the cost is so much better than buying a premade ham.  Around the holidays I can usually find a ham on sale for about 99 cents a pound, so you’re main dish for a large group (or small with leftovers for the freezer) will only cost 10 to 12 dollars. You can’t beat that! And while it might seem like a bit of work, it really is incredibly simple and everyone will love that you made it yourself! So, put it on your holiday list, you won’t be sorry!
GLAZED HAM
10-12 lb Shank Half Ham
1 cup apple cider (or juice)
whole cloves
1 cup brown sugar
Spice Glaze: *This makes enough to coat 2 hams, or have extra to dip at the table
1/2 tsp ground cloves
1 T cinnamon
1 T ginger
1/2 cup yellow mustard
1/4 cup brown sugar
3 T corn syrup
3 T molasses
1/4 cup honey
1/2 cup apple cider (or juice)
Remove plastic cap off the bone if there is one.
Trim fat and skin off, leaving no more than 1/4 inch layer of fat.
Cut a cross hatch pattern, cutting 1/4 to 1/2 inch deep. Cut in one direction first, then the other.
Insert whole cloves in intersections of cross hatch pattern.
Place ham in a roasting pan or a 9 by 13 pan.
Pour 1 cup apple cider over ham.
Cover tightly with foil. Bake at 325 degrees for 2 hours.
While ham bakes, make glaze.
Put all glaze ingredients in a pot and bring to a boil.
Turn heat down and simmer for 30 to 60 minutes.

Let cool slightly.

Remove ham from oven and pour glaze over ham, using a pastry brush to cover it well. (You shouldn’t need all the glaze – I like to leave some on the side and some people like to have extra at the table.)
Continue until the ham is well coated.
Press the brown sugar into the ham, coating well.
Now, turn the the heat up to 400 degrees and put the ham in uncovered.
Bake for about 30 to 40 minutes more, check halfway through and baste with more spice glaze if needed.
Let ham rest for 15 to 30 minutes, loosely tented with foil.
To carve, I like to cut the long sides off, at the side of the bone, then the 2 shorter sides.
Lay cut side down on cutting board and slice.
I freeze the leftovers and use in soups and stews, or we grill the slices and put on burgers, or for breakfast with biscuits, etc.
(I also freeze the bone with some meat left on it and use it for making soup.)
Filed Under: Holiday Recipes, Pork

Ham and Pasta Skillet Dinner

February 9, 2010 by

I found this recipe on mykitchencafe.blogspot.com which she found on a different website. I love how recipes evolve with each person. I made some small changes to it as well, and just love it.
We always have leftover ham after holidays and I love finding new ways to use those leftovers.  Simple, easy, quick, and not to mention delicious. Or, “Delish!” as my girls say.

HAM AND PASTA SKILLET DINNER

1 pound small tube or shell pasta (I used Orecchiette)
3 T olive oil
1 T butter
3 cups fully cooked ham, diced
1 medium onion, chopped
1/4 c minced fresh parsley (or 2 T dried)
1 red bell pepper, diced (optional)
4 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1 1/2 cups chicken broth
1 T lemon juice
3/4 cup shredded parmesan cheese

Cook pasta according to directions, but only to al dente, because it will continue to cook in the skillet and soak up the sauce.
While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted.
Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes.
Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes.
Stir in broth and lemon juice.  Bring to a boil.  Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half (it will look brothy at first, but have faith!)
Stir drained pasta into ham and vegetable mixture.  Add 1/2 cup of the parmesan cheese and toss. Sprinkle parsley and remaining cheese over the top of the pasta.  Serve immediately.

Filed Under: Pasta, Pork

Slow Cooker Ribs

January 14, 2010 by

This is one of those dinners for when you have an insanely crazy day and want to be able to throw something in the slow-cooker and it will actually taste good.  They get so tender you can cut them with your fork.  I usually use my homemade Peach BBQ Sauce (will post recipe later) but it’s great with a tomato-based as well, and that’s actually what I used in the photo here to test it out. I also finished them in a saute pan and the results were good, but I do prefer the texture that I get with a grill pan better.

SLOW COOKER RIBS
3-5 lbs pork ribs, boneless
2 T paprika
1 T garlic powder
1 T sugar
2 tsp onion powder
BBQ Sauce of choice

Combine paprika, garlic powder, sugar, and onion powder. Rub all over ribs. Place in slow cooker and cook on low for 6-8 hours.  When ready to serve, heat in a grill pan (or saute pan if you don’t have one) and baste often with BBQ Sauce. Serve hot.

Related Posts Plugin for WordPress, Blogger...
Filed Under: Pork, Slow Cooker Tagged With: , , ,