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Entries in pork (3)


Slow Cooked Melt In Your Mouth BBQ Pulled Pork



Well, I'm not a born and bred Southerner but I know one thing.  No BBQ is complete without pulled pork.  It's a perfect party food. 

 I'll be honest, when I first saw this on a menu I turned my nose up at it but after tasting this soppy, sloppy delicious mess I couldn't wait to make it.  BBQ pulled pork is on the "crowd favorite" list at home.

It's easy and makes a hearty meal for the masses at a reasonable price. So break out your slow cooker turn it on and forget it. Roasting works well too, just cover it tightly, cook it all day or really slowly over night. You can’t cook this too long, just think slow and low. If you don't feel like making your own BBQ sauce, just use your favorite from the supermarket.


Serves 6-8


3.5 lb bone in Boston butt

2-3 cups apple cider

1 bottle of beer

2 bay leaves

2 cloves of garlic left whole

A few whole peppercorns

1 medium onion peeled and quartered

Canola oil


Meat Rub

1 teaspoon each:

Cumin, smoked paprika, garlic powder, marjoram,

½ teaspoon each:

White pepper, garlic powder

Salt to taste 

BBQ Sauce

Makes about 5 cups

1 28oz can crushed or pureed tomatoes

1 cup Worcestershire sauce

1-cup molasses

½ cup cider vinegar

½ cup brown sugar

1 6oz can tomato paste

1 tablespoon smoked paprika

Simmer the above ingredients in a medium sized heavy saucepan on low until the sauce thickens. At least 2 hours. Sauce will keep in fridge for a few weeks.


For the pork:

Season meat with rub – Leave to marinate for at least an hour or in a plastic bag refrigerated over night.

Pour enough oil to coat the bottom of a large skillet. Brown pork on all sides over medium heat. Transfer pork to the slow cooker. Pour in the apple juice and beer; add peppercorns, bay, cloves and onion. Cover then let the slow cooking begin. Cook for 8 hours on low or 4 hours on high. Remove pork from slow cooker and discard the cooking liquid. Shred pork using two large forks, mix in BBQ sauce to taste, return to slow cooker and keep warm until ready to serve.



Curried Pork Spring Rolls


These are a bit fiddly to make, but well worth it.  Something different.  The curry taste is not over powering at all and the carrots give a nice crunch.  If this is your first foray into deep frying I suggest investing in a proper thermometer, it’s important to have the oil at the right temperature so you actually deep fry the rolls quickly rather than letting them sit in an oil bath before they begin to cook.  Also, here’s a good tip; set out a bowl of vinegar near to where you’re cooking. This will absorb any orders so you won’t have the smell of deep fried curried pork spring rolls wafting around the kitchen for days and days.


Makes about 20



¾ lb. ground pork (or chicken)

1 bunch green onions, white and light green parts, chopped

½ cup shredded carrots, chopped

½ of a granny smith apple, peeled and diced  

1 tablespoon garlic puree

1 tablespoon ginger puree

1 tablespoon red curry powder

1 tablespoon rice wine

Rice noodles, cut into 2-3inch pieces (about ½ of the package

Egg roll skins

Canola oil for deep frying

1 egg, beaten


Soak rice noodles in hot water for 20 minutes.  Drain and set aside.  Mix pork, purees, curry powder and rice wine in a bowl.  Let marinate for at least ½ hour, up to 2 hours. Cook pork in a skillet over medium heat, add carrots and green onions.  Cook until pork is no longer pink, about 15 minutes.  Set aside to cool. 


Add 1 ½ cups of the softened rice noodles to pork mixture.  Line a baking sheet with parchment paper and sprinkle the surface with flour.  According to package instructions, assemble rolls, sealing the edges with beaten egg.  Place on prepared baking tray and refrigerate until ready to fry. 


In a wok or deep fryer, heat oil to 350°F.  Working in batches, three at a time, deep fry spring rolls until golden in color.  Do not over cook.  Serve immediately with raitia or sweet chili sauce.



Roasted Pork Tenderloins with Lime and Garlic "Sauce"

This was quick and easy and I really should thank Mr. Produce Guy for this.  I used a prepared cheat since I was short on time and he was “out” of red jalapeños.  The dish was no way short on flavor but next time I’ll concoct my own Lime and Garlic Salsa.

 I came up with this little dinner thought based on, yet again, another Jalapeño conversation.

 Any way, I can confirm, categorically that there will NEVER be red jalapenos in this particular store and possibly on this Island…ever.

 I think Mr. Produce Guy tried to run away when he saw me coming…or at least leaned towards the potatoes with his back to me.  But I caught him, by the peppers, again and asked if he could/would get some red jalapeños in.

He attempted to tell me “there were no such things.” 

"Really???" After another one of those extra long don’t tell me that garbage look that I’ve mastered.  He corrected himself to say…

He had  “never seen them, and they just come in like that…green.”

Well, that’s better…Okay…Fine you win…I give up. I’ll never bother you again regarding jalapeños.

 That short little exchange brought me to the realization that my Spicy Mango Salsa from Simply Ming just wasn’t going to be the same.  I was short on time and left Mr. Produce guy counting packets of chives.  I scurried over to the cold case and bought some.  I ended up with the mango and peach salsa and lime and garlic salsa as well…perfect for my pork tenderloins.  The mango salsa will be another “cheat” for the stir-fried chicken down the culinary road.  So props go to Mr. Produce Guy for my inspiration…and I’m sorry if I scared you…again.

Serves 4-6


2 pork tenderloins (about 2 ¼ lbs)

2 cups lime and garlic salsa

½ teaspoon chipotle chili powder (optional)

1 cup white wine (or chicken stock)

Canola oil


Marinate pork in salsa for 2 hours.  Preheat oven to 425°F.  Heat oil in an ovenproof skillet.  Remove pork from marinade (reserve) shake off any excess. Sear tenderloins, about 2 minutes on each side.  Roast in oven for 15-20 minutes until an instant read thermometer reads 130-135°F.  You do not want to overcook these; they should be pink and tender inside.  For a side sauce, I took the reserved marinade, added a cup of white wine and reduced it over medium heat while the pork was roasting.