Tag Archives: pork

Chili Verde


4 lbs. Pork Butt or shoulder
2 tsp Salt
1 tsp Black Pepper
Flour (for dredging)
1/4 cup Vegetable oil
3 Yellow onions
2 Green bell peppers
2 Anaheim chilies
2-3 Jalapenos
3 Garlic cloves
1 1/2 lbs Tomatillos
1 TBSP Oregano
2 tsp. Cumin
2 TBSP Coriander seeds
2 Bay leaves
1 bunch Cilantro leaves
4 cups Chicken stock


Season the pork meat generously with salt and pepper, lightly flour.2. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot.

Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.

Add all of the chilies and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add the sautéed vegetables, chopped tomatillos, dried herbs,and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer.

Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper.

Cooking Tip: Serve with red rice for a delightful contrast.

Sweet Pulled Pork

Serves: 8


1 (3-lb) pork loin roast
21 oz. Dr. Pepper
1 (10-oz) can green enchilada sauce
1 (10-oz) can red enchilada sauce
1 cup granulated sugar
3/4 cup brown sugar
1 (7-oz) can chipotle chilies in adobo sauce
2-3 cloves garlic, minced
1 tsp. dry mustard
1 tsp. cumin
1/4 tsp. cayenne pepper


Place pork roast and Dr. Pepper in slow cooker on high for 6 hours.

At 6 hours, add the rest of the ingredients and continue cooking for another 3 hours.

Before serving, remove chipotle chilies, shred the pork and then pour as much liquid as you like over the pork. Delicious in tacos, burritos, salads, etc.

Slow Cooker Honey Pork Roast

Serves 6 to 8


3 to 4 pounds pork loin roast
2 tablespoons dried oregano
2 tablespoons dried basil
1/2 teaspoon black pepper
3/4 teaspoon salt
2 tablespoons garlic, minced
1/2 cup honey
2 tablespoons olive oil
1/4 cup soy sauce
2/3 cup Parmesan cheese, grated


Place the pork loin roast in the inner pot of a slow cooker.

In a medium bowl, combine the dried oregano, dried basil, black pepper, salt, minced garlic, honey, soy sauce and Parmesan cheese, and mix well.

Pour the sauce over the pork loin roast into the slow cooker.

Cover and cook on low for 6 to 8 hours.

Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred the meat.

Add the reserved cooking liquid to a saucepan and bring to a boil. Reduce the heat and simmer until reduced and thickened.

Pour the reduced, thickened sauce over the shredded meat and serve.

Pork Tacos


Serves 10-12
5 pounds boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
3/4 cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
1 thick wooden skewer, trimmed to the height of your oven
10-12 small corn tortillas
1 white onion, chopped finely
1 cup cilantro, chopped finely
1 cup salsa of your choice


Preheat oven to 350F/180C.

Slice the pork shoulder into about 1-centimeter slices, then transfer to a large dish or bowl.

In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.

Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film, then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.

On a baking sheet lined with parchment paper or foil, place a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.

Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.

Bake for about an hour and a half, until slightly charred on the outside and deep red.

Rest the meat for about 10 minutes, then carve off thin slices of the pork. Slice off thin pieces of the roasted pineapples as well.

To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.

Spicy Ribs

Barbecue Sauce

One 8 oz can tomato sauce, low sodium
1/3 cup brown sugar
2 Tbsp lemon juice
2 Tbsp Worcestershire sauce
1/3 cup onion, finely chopped
One jalapeno pepper, seeded and finely chopped
1 tsp beef bouillon granules

In a saucepan, combine all the ingredients and simmer uncovered for about 20 minutes until slightly thickened. You could make this a day ahead and refrigerate until ready to use.

The Rub

4 tsp brown sugar
2 tsp chili powder
1/2 tsp salt
1 tsp paprika
1 tsp black pepper
1/8 tsp garlic powder
3 to 4 lbs baby back ribs, cut into serving size pieces

In a small bowl, combine the spices and rub on both sides of the ribs. Place each serving on a piece of foil large enough to fold up the sides to form a pocket, folding the ends tightly. Place a tablespoon of the sauce on top of the meaty side of the ribs and fold the foil. Bake at 300 degrees for two hours. Remove foil and grill them, basting with the barbecue sauce.

Garlic-Rosemary Pork Chops with Brussels Sprouts

4 Servings


1 lb. Brussels sprouts, trimmed and halved
extra-virgin olive oil
kosher salt
Freshly ground black pepper
4 boneless pork chops, 1″ thick
4 garlic cloves, minced
1 c. low-sodium chicken stock
1/4 c. heavy cream
1 tsp. chopped fresh rosemary
3 tbsp. unsalted butter, cut into pats


Preheat oven to 425 degrees F. Toss brussels sprouts with olive oil; season with salt and black pepper. Spread evenly across sheet pan, cut side down. Bake until golden brown about 25 to 30 minutes. Rotate sheet pan if necessary for even browning.

Meanwhile, in a large cast iron skillet over medium-high heat add 1 tablespoon olive oil. Pat pork chops dry with paper towel and season with salt and pepper. Sear pork for 2 minutes on each side; transfer to a plate and cover with foil to rest.

Reduce skillet to medium heat and sauté garlic until softened, about 3 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in stock and cream, simmer until slightly reduced, about 5 to 10 minutes. Add rosemary and simmer on low until infused, about 1 minute. Turn off heat and stir in butter to create a creamy sauce. Add pork chops back and pour sauce over top. Cover with lid until pork is warmed through.

Serve pork chops immediately with brussels sprouts

Pork Crown Roast With Cherry Cornbread Stuffing

Pork Roast


1 (14-rib) (about 8 pounds) pork loin crown roast
1/2 teaspoon salt
1/4 teaspoon pepper


Heat oven to 350 degrees F. Place roast, bone-tips up, onto rack in shallow roasting pan. Cover ends of bones with strip of aluminum foil. Sprinkle with salt and pepper. Bake 1-½ hours.



3 cups dried cubed herb seasoned stuffing
2 cups crumbled cornbread
3/4 cup chicken broth
1/2 cup dried cherries or sweetened dried cranberries
1/2 cup Butter, melted
2 ribs (1 cup) celery, sliced
1 medium (1/2 cup) onion, chopped
2 teaspoons sugar


Meanwhile, combine all stuffing ingredients in large bowl. Fill roast cavity with about 2 cups stuffing. Place remaining stuffing in ungreased 2-quart baking dish; cover. Continue cooking roast and stuffing for 30 to 45 minutes or until meat and stuffing reaches 160 degrees F. Let roast stand 10 to 15 minutes. To serve, cut down along sides of ribs into individual chops.


If you like stuffing a little drier, reduce chicken broth to ½ cup.

Allow about 20 minutes per pound total cooking time for the roast.

To reheat leftover pork, heat oven to 350 degrees F. Place chops in single layer in ungreased baking dish; cover with aluminum foil. Bake for 30 to 40 minutes or until thoroughly heated. Or place in microwave-safe baking dish. Cover; microwave on HIGH (100% power) for 2 to 3 minutes or until thoroughly heated.