Category Archives: pork

Spicy Pork Po’Boys

1 1/2 pounds ground pork
1 1/2 teaspoons paprika
1 1/4 teaspoons dried thyme
3/4 teaspoon cayenne pepper
3/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 medium kosher dill pickles, very finely chopped
1/2 small shallot, minced
Four 8-inch soft baguettes, split
2 cups shredded iceberg lettuce
2 tomatoes, thinly sliced

Preheat a grill pan. In a large bowl, using your hands, mix the ground pork with the paprika, thyme, cayenne pepper, garlic powder, 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of black pepper. Form the pork into twelve 1/2-inch-thick patties. Grill the pork patties over moderate heat, turning once, until they are cooked through, about 8 minutes total.

Meanwhile, mix the mayonnaise with the Dijon mustard, pickles and shallot and season with salt and pepper. Spread the mayonnaise on both sides of the baguettes.

Place 3 pork patties on the bottom of each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwiches and serve.

From Food & Wine

Double Sausage Burgers on Garlic Bread Rolls

1-1.5 lbs of hot ground Italian sausage
Cobblestone Onion Rolls
Sliced Mozzarella or Provolone Cheese
1 Jar of Marinara Sauce
Garlic powder
Salted Butter

Remove Italian sausage from casing and press it into a small 1/4 lb burger patties.

Spread softened butter on the insides of the rolls and top with garlic powder, to taste.

Grill the sausage burgers over direct heat until they are cooked; only a couple of minutes per side since they are so thin.

Grill buns for a few minutes until warm.

Place a piece of cheese directly on the cooked sausage burgers and top with about 2 tablespoons of your favorite pizza or marinara sauce.

Close the grill lid for about 5 minutes.

Once the rolls are toasty and the cheese is melted, slide two of the burgers on a roll and serve.

From Grilling 24×7

Grilled “Hot Tub” Beer Brats

2 pounds fresh bratwurst sausage (about 8)
2 large Vidalia onions, quartered and sliced (for about 6 cups sliced)
1/2 cup (1 stick) of cold butter, sliced
1/2 teaspoon of crushed red pepper flakes, or to taste, optional
1 teaspoon of Creole or Cajun seasoning, or to taste
1/4 teaspoon of black pepper, or to taste
4 large cloves of garlic, smashed
2 to 3 pints of a pale lager or pilsner style beer
Sausage hoagie rolls

Preheat grill to high (400 degrees F). Place a 9 x 13 inch, deep disposal aluminum pan on top of a rimmed baking sheet and scatter half of the onion in. Add bratwurst on top of the onion and add remaining onions. Scatter butter all around and sprinkle red pepper flakes, Creole or Cajun seasoning and black pepper on top. Toss in the smashed garlic. Slowly pour beer all over the brats. Carefully transfer the aluminum pan from the baking sheet to the hot grill and cook with the lid down, for about 20 minutes.

Using potholders, carefully transfer the pan to the top shelf or push the pan off to the far side and grease grill with cooking oil. Using tongs, transfer the brats to the grill over direct heat and cook, with the lid up, turning several times, for about 8 to 10 minutes, or until evenly browned, watching for flare ups. Serve immediately or return brats to the hot tub as they finish. Serve brats on hard rolls with a grainy brown mustard, pickles and some of the tender onions.

From Deep South Dish

Peach and Mustard Glazed Pork Chops

1 tablespoon olive oil
4 bone in pork chops, 1/2-inch thick
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
½ cup peach preserves
¼ cup whole grain Dijon mustard
2 teaspoons Worcestershire sauce
4-5 dashes hot sauce (optional)

In a small bowl, mix the preserves, mustard, Worcestershire sauce and hot sauce. Set the glaze aside.

In a separate bowl, combine the dry spice rub (salt, pepper, garlic powder and paprika). Season each pork chop generously on both sides and rub the mixture into the meat.

Heat a cast iron skillet on medium high heat. Add the olive oil and the seasoned pork chops. Sear on each side for 2 minutes to get a nice crust.

Once the pork chops are seared, pour the glaze over the pork chops and stick the pan into the oven. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer, about 4-8 minutes.

Let the pork chops rest for 5 minutes before serving, then spoon some of the glaze from the pan over the top.

From Delish D’Lites

Grilled Country-Style Pork Ribs

2 tablespoons packed light brown sugar
2 tablespoons kosher salt
2 teaspoons ground ancho chile
2 teaspoons ground chipotle chile
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 1/2 pounds country-style pork ribs

Place all of the ingredients except the pork in a small bowl and stir to combine. Rub the spice mixture evenly on all sides of the ribs. Place the meat in a resealable plastic bag or a baking dish covered with plastic wrap and refrigerate for 8 hours or overnight.

Let the ribs sit at room temperature for 1 hour before cooking. Heat a grill pan or outdoor grill to medium (about 350°F to 450°F).

Place the ribs on the grill with the larger, flatter side down, cover the grill, and cook until the pork is browned and crusty on the bottom, about 5 to 7 minutes. Flip, cover, and cook until it’s browned and crusty on the other side, about 5 to 7 minutes more. Rotate the ribs so that they are resting on a thinner side (you may need to prop them up against one another), cover, and cook until browned and crusty, about 4 to 6 minutes. Flip to the other thinner side, cover, and cook until browned and crusty or an instant-read thermometer inserted into the thickest part of the thickest rib registers 145°F, about 4 to 6 minutes more. Transfer to a clean serving platter, tent loosely with foil, and let rest about 5 minutes before serving.

From Chowhound

The Big Bad Cuban Sandwich

2 pork tenderloins (about 1.5 lbs each), silver skins removed
7 large garlic cloves, minced
1/2 c fresh orange juice
1/2 c fresh lime juice (or lemon)
1/4 c extra virgin olive oil
2 1/2 tsp table salt (not kosher)
1 tsp ground cumin
1 tsp oregano
1/2 tsp ground coriander
Freshly ground black pepper, to taste
8 cuban rolls (or Italian or French…no baguettes)
Yellow mustard
1 lb thinly sliced black forest ham
1/2-3/4 lb thinly sliced Swiss cheese
Sandwich sliced dill pickles

Place pork tenderloins in large zip-lic bag.

Whisk together garlic, orange juice, lime juice, oil, salt, cumin, oregano and coriander. Add to pork and marinate for 24 hours. **Marinade is good on chicken, chicken wings or shrimp (marinate 4 hours max)

Preheat oven to 400°. Place pork in a 13x9x2-inch baking dish, season with pepper and pour the marinade all around it. Tent loosely with foil and roast for 35-40 minutes (or internal temp of 165° is reached). Remove pork from oven and let rest for 20 minutes before slicing into 1/4-inch slices (or chill, well-covered, until ready to use — up to 3 days).

Assemble sandwiches by spreading mustard on one side of bread; top each with sliced pork, ham, cheese and pickles. Press each sandwich in a panini press until cheese is melted and filling is warm (about 4 minutes).

From Sandra Gutierrez

Mexican Torta de Milanese with Pickled Onions and Jalapeños

6 large veal cutlets (about 1-1.5 pounds), pounded to 1/4 inch thick
Salt and pepper to taste
2 large eggs, lightly beaten with 1 tbsp water
1/2 c flour
1-1 1/4 c dry bread crumbs
1/4 c unsalted butter
1/2 c vegetable oil
4 large crusty rolls (French rolls, boltllos, or small ciabatta rolls)
Mayonnaise to taste
Juice of 1 lime
1 avocado, sliced thinly and brushed with lime juice
Romaine leaves
1 tomato, sliced
Pickled jalapeños
Pickled onions

Preheat oven to 300°

Line a large baking pan with a metal rack. Season the veal with salt and pepper on both sides. Place the flour and bread crumbs in a 2 separate shallow pans. Place the bowl of beaten eggs in the center.

Working with one cutlet at a time: dredge in flour, shaking off the excess; cost completely with the egg, and transfer to the bread crumbs, pressing the cutlets into the crumbs so they’ll adhere completely. Let the cutlets sit at room temperature for at least 10 minutes (up to 20 minutes) so they dry a little bit.

In a skillet, mel the butter and oil over medium-high heat. Salute the cutlets on both sides until they are golden brown, about 203 minutes per side. Place the cutlets on the prepared pan and bake until the veal is cook through, about 12-15 minutes. (Cutlets can be frozen at this point and reheated in 400° oven)

To make the sandwiches, spread the bun with a generous amount of mayonnaise. Place the lettuce leaves on the bottom of each bun and top with a cutlet. Top with the avocados, sliced tomatoes, jalapeños, and onions. Serve hot.

From Sandra Gutierrez

Pulled Pork

4-7 pound pork butt roast with bone (or pork shoulder)
1 tsp Chili powder
1/4 cup Brown Sugar
3-4 garlic cloves
1 tsp dried oregano
1 tsp ground cumin
1 tsp dried minced onion
2 Tbsp Salt & Pepper
2 Tbsp Olive Oil
3 Tbsp Red Wine Vinegar

Spray roaster with non-stick cooking spray.

Rinse roast and pat dry.
Blend all of the rub ingredients in food processor.
Rub all over roast. Be sure to get into all creases and folds in the roast.
Place roast in roaster and add about 1-1/2 cups water and cover with lid. Roast at 300, 4-6 hours (1 hour per pound) – turning every hour.
When it’s fork tender, remove the lid, roast it by cranking the temperature to 400 and let it cook skin side up for another 15-20 mins.
Let it sit for about 10 mins. before shredding.
Remove bone (if you have one) and shred meat on a platter with two forks. Be sure to pour the juice from the pan over the pork.

From Tidy Mom’s adaption of Pioneer Woman

Pork Meatballs with Lemon-Thyme Sauce

1/2 cup milk
1/4 cup breadcrumbs
1 small yellow onion, finely diced
Extra-virgin olive oil
Salt
1 pound ground pork
1 egg, beaten
1/4 cup freshly grated Parmesan cheese
4 tablespoons chopped fresh sage leaves
1 teaspoon finely chopped fresh thyme
1/8 teaspoon cayenne pepper
Freshly ground black pepper

Put the milk and breadcrumbs in a small bowl and mix with a fork. When the crumbs have softened squeeze out the milk and discard it.

Gently sauté the onion in a little olive oil until it is soft but not colored. Season with a pinch of salt and set it aside to cool.

Combine in a medium bowl the pork, breadcrumbs, onion, egg, Parmesan, sage, thyme, cayenne, black pepper, and 1 teaspoon salt. Mix with hands thoroughly.

Shape the mixture into walnut-sized balls. This can be done several hours or even a day ahead.

To cook, heat a skillet large enough to hold all the meatballs in one uncrowded layer. Add a little olive oil. When the skillet is heated, add the meatballs, shaking the pan to keep them from sticking. Using tongs to turn so they brown evenly, cook the meatballs until they are no longer pink in the center and lightly browned on all sides. Remove from the pan to a plate and immediately make the sauce.

Lemon Thyme Sauce

1 1/2 cups chicken broth
3/4 cup dry white wine
1/4 cup fresh squeezed lemon juice (from one lemon)
1 tablespoon chopped fresh thyme
Zest of one lemon, to garnish
Roughly chopped thyme, still on stems, to garnish

Remove meatballs from the pan, and deglaze it over medium heat with the chicken broth and wine. Simmer until reduced by at least a third. Add the lemon juice and thyme, then add the meatballs back in again as well.

Simmer until ready to serve – at least 10 minutes, but up to half an hour. Serve meatballs with the sauce poured over and garnished with lemon zest curls and thyme sprigs.

From the kitchn

Pork Tenderloin Diablo

1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon extra-hot prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper
1 tablespoon cold butter
1 teaspoon chopped fresh chives

Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.

Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.

Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.

Slice pork into 1/2-inch slices and serve topped with sauce.

From AllRecipes.com