Tasty Kitchen: A Happy Recipe Community! » Pork

Cabbage Rolls

Beth Pierce — Fri, 28 Aug 2020 16:24:36 +0000

Bring a large stock pot of water to boil. Add the whole head of cabbage and boil for 5 minutes. Remove to colander to drain and cool. Once cooled cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.
In a large skillet heat olive oil over medium heat. Add the onion and cook for 2-3 minutes; stirring several times. Reduce heat to low and add garlic. Cook for 1 minute stirring constantly. Add the tomato sauce, diced tomatoes, cider vinegar and brown sugar. Simmer for 10 minutes.
Spoon a thin layer of the tomato sauce in a 9 x 13 inch casserole dish. In a large bowl mix the ground pork sausage, ground beef, onion, garlic, egg, rice, parsley and paprika. Place about 1/3 cup of the meat mixture in the center of the cabbage roll. Bring in the sides and roll tight. Place on tomato sauce in casserole dish. Repeat until all the cabbage rolls are made and in the casserole dish. Top with remaining tomato sauce.
Cover with aluminum foil. Bake in a preheated 350 degree oven for 80-90 minutes

Grilled Sausage and Peppers

Samantha — Sat, 22 Aug 2020 15:59:14 +0000

Heat grill to medium.

Place sausages in a large skillet on the stovetop and cover with water until sausages are mostly submerged. Turn the heat to medium-high and cook until water reaches a boil, then lower the heat to medium to maintain a simmer. Cook sausages about 10 minutes total, flipping halfway through, until fully cooked. Transfer sausages to the grill and sear on on all sides until grill marks appear, about 3 minutes more. The internal temperature of the sausages should be between 160F-165F. Remove from grill and let rest at least 5 minutes before serving.

Meanwhile, add onions and peppers to the grill. Cook, flipping every 5 minutes or so, until vegetables soften and char, 18–22 minutes. Lower the heat on the grill if they start to char too quickly. You want them to be completely tender, not burnt on the outside and crunchy on the inside. Remove from grill and set aside.

In a large, heat-safe bowl, whisk together the grated garlic, sun-dried tomatoes, olive oil and vinegar.

Once cooled slightly, cut off the root to pull apart the onion wedges and slice peppers and onions lengthwise into ½ inch strips. Transfer vegetables to the bowl with the garlic, tomatoes, oil, and vinegar. Season generously with salt and pepper. Toss well. Taste and adjust seasoning.

Serve the sausage and peppers mixture piled into sub rolls and enjoy!

Smoked Pulled Pork

Mark Kensington — Mon, 13 Jul 2020 13:19:13 +0000

Preheat the smoker to 200ºF. Load the smoker with hickory wood, apple wood or cherry wood.

Mix together all the dry rub ingredients in a bowl. Sprinkle the pork generously with the rub until it is fully coated.

Place pork in the smoker fat side up and smoke for 4 hours. After 4 hours, wrap the pork with butchers paper or foil and increase the temperature to 250ºF. Smoke for another 4 hours.

Remove the meat and let it rest for 15 minutes before serving. Shred with forks and serve with your favorite BBQ sauce.

Instant Pot BBQ Pulled Pork

Chanda | My Farmhouse Table — Wed, 17 Jun 2020 23:15:32 +0000

In a small bowl combine; brown sugar, salt, pepper, ground mustard, onion powder, paprika, cayenne pepper, and garlic powder.

Cut pork roast into 3-4 even chunks.

Coat pork with dry rub and then put into a resealable container or bag. Refrigerate for a couple hours or overnight.

When ready to cook, turn on the Instant Pot saute function. Heat olive oil in Instant Pot bowl and then sear pork, turning until all sides are browned.

Remove pork to a plate, pour in chicken broth and using a spoon scrape the bottom of the bowl to release any stuck on bits of food. Cancel Saute function.

Stir in Worcestershire sauce and liquid smoke. Then add in seared pork.

Secure Instant Pot lid and turn the valve to sealing. Turn on Manual mode and cook for 30 minutes.

Once cooked, let pressure release naturally for 15-20 minutes.

Remove pork from Instant Pot and shred with 2 forks. Stir in your favorite BBQ sauce and/or use the cooking juices.

Serve on buns.

Slow Cooker BBQ Pork

Nicolas — Wed, 17 Jun 2020 04:25:52 +0000

- Whisk your tomato ketchup, Dijon mustard, Worcestershire sauce, apple cider vinegar, brown sugar, garlic cloves, smoked paprika, onion powder, black pepper, cayenne pepper, and salt in a large bowl.
– Put your spare ribs in the slow cooker, pour your bbq marinade on top, then mix the ribs through the bbq sauce, making sure they are well coated.
– Close the lid of the slow cooker, and cook the ribs on low for at least 8 hours.
– Once the ribs are cooked and beautifully tender, take them out of the slow cooker and then pour the remaining liquid in a pot.
– Skim the excess fat floating above the juices in the pot, and then bring those juices to a boil.
– Boil for about 10-15 minutes stirring every couple of minutes, and continue to boil until the sauce is reduced by half.
– Once your bbq sauce that is nice and thick, brush it over your ribs and then serve.

Smoked Pork Tenderloin

Charles Willard — Wed, 10 Jun 2020 19:09:44 +0000

Preheat your smoker to 225F and add hickory wood chips.

Mix all the dry rub ingredients in a bowl until combined.

Generously season your pork tenderloin, covering all its surfaces with the rub.

Smoke your pork tenderloin until internal temperature reaches 145F.

During the last 15 minutes of cooking, baste your pork with barbecue sauce to achieve a saucy glaze.

Smoked St Louis Ribs

Charles Willard — Mon, 08 Jun 2020 14:25:33 +0000

Prepare the ribs by removing the membrane.

Grab a bowl and mix together the brown sugar, paprika, ground black pepper, kosher salt, garlic powder, onion powder, and chili powder.

Use the rub to season both sides of the ribs. Be sure to use enough that both sides will be covered.

Preheat your smoker to 250F and add in some wood chips. For this recipe, I used hickory.

Place the ribs into the smoker and let them cook for 3 hours.

After 3 hours, add in the liquid butter, brown sugar, and apple cider vinegar on the meat side of the ribs. Then cover the ribs in foil. Put them back into the smoker and let them cook for 2 hours.

Once the 2 hours are up, unwrap the ribs and glaze them with your favorite BBQ sauce. Leave the ribs unwrapped and place them back into the smoker for 1 more hour.

Smoked Pork Chops

Charles Willard — Wed, 03 Jun 2020 01:32:33 +0000

Prepare the brine by combining the salt and water into a large bowl. Put the pork chops into the brine solution and let them refrigerate for 4 hours.

Preheat smoker to 250F.

Take pork chops out of the brine solution and pat each one dry.

Combine the brown sugar, kosher salt, garlic powder, onion powder, paprika, and cayenne powder in order to prepare the pork rub.

Use the spice mixture to season the pork chops. Generously season all sides of the pork chops.

Place the pork chops in the smoker and let them cook for about 1.5 hours to 2 hours or until the meat temperature reaches 145F.

This step is optional. Sear the pork chops by placing them on a high heat grill. Each side should be seared for about 1 minute.

Serve immediately.

Egg Roll in a Bowl

Beth Pierce — Wed, 27 May 2020 03:01:55 +0000

Add 1/2 tablespoon oil over medium heat to large heavy skillet or wok. Cook pork sausage until almost completely browned. Add onion, carrots, ginger, garlic powder and Chinese five spice (see notes) the last 2 minutes of cooking. Remove from skillet and plate.
If necessary add 1 tablespoon oil to skillet. Add the cabbage and cook until just starting to wilt, about 2-4 minutes; stirring several times. Add the sausage mixture back to the skillet. Stir and heat for 1-2 minutes. Serve immediately.
Chinese Five Spice is delicious but I suggest that you add a little at a time till your taste buds say it is just right.
You can add a little soy sauce to this recipe but I find it more delicious and flavorful without it.

Smoked Pork Belly

Charles Willard — Fri, 22 May 2020 14:38:04 +0000

Preheat your smoker to 275F.

Cut the pork belly into 1 1/2 inch cubes.

Grab the black pepper, garlic pepper, salt, brown sugar, paprika, and mix them up to break any lumps. Spread that mixture over the pork belly cubes and be sure to rotate the cubes so all of the sides are equally seasoned.

After seasoning, put the cubes into the smoker for 2 hours.

After two hours, put the cubes onto an aluminum drip pan and cover that with aluminum foil. Proceed to cook the cubes for another 2 hours.

Once finished, remove the aluminum foil and drain all of the liquid. Pour bbq sauce over the cubes and be sure to coat them evenly.

Raise the temperature of your smoker to 350F and put the cubes back into the smoker for 10-15 minutes.

Remove the cubes and let them rest at room temperature for 20 minutes. Proceed to eat and enjoy it!