Root Beer BBQ Pulled Pork

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Well...this is definitely NOT what I wanted to share with you today...

See...I had this thought in my head that I would celebrate my favorite month (October) with nothing but Halloween treats and pumpkin goodies.

I have a delicious pumpkin recipe to share with you, but unfortunately flickr was being mean to me last night and wouldn't let me upload pictures.

My mornings are usually taken up by getting me and the two kids ready before having to take Little Butt to school, so I tend to start setting up my blog posts the night before.

But lucky for you, flickr wouldn't let me do that last night so I'm sharing this delicious recipe instead!

Pulled pork is super easy to make.

I only recently discovered just how easy it really is.

Once I found out the trick, I've been a pulled pork making machine!

Not really. I've only made it about 4 times in the last 4 months. Once a month...that's not bad right??

The only negative I've ever had to say about this stuff is that it makes SO much! (I never think to half a recipe)

When it's just me, a 4 year old and an infant, pulled pork for days can get a bit old.

HOWEVER! This last time I made it, I took the leftovers and made BBQ pulled pork nachos.

Go ahead...think that one over. I'll give you a minute.

...........

You back? Awesome!

You hungry for pulled pork that can then be made into the most amazing nachos ever??

Let's get cooking then!

Cut the tenderloin lengthwise to get four pieces. Sprinkle both sides of meat with the magic four ingredients.

Toss the pork in a crockpot and pour in the root beer.

If any of the meat pokes out of the top of the root beer, cover it with some BBQ sauce. Cook that up for a good 6 hours or so.

The meat should shred easily when attacked with two forks. Pour off the excess juices after shredding the meat, then smother with BBQ sauce. Cook for another 30 minutes to an hour.

Serve it up and enjoy!!

Root Beer BBQ Pulled Pork

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Ingredients:

• 2-2 1/2 pounds boneless pork tenderloin
• 24 ounces root beer
• 20 ounce bottle BBQ sauce
• garlic powder
• onion powder
• garlic salt
• pepper

Directions:

1. Slice tenderloin lengthwise so you have 4 long pieces.
2. Sprinkle both sides of each piece with garlic powder, onion powder, garlic salt and pepper. Place in crockpot.
3. Pour root beer over the pork tenderloin. 
4. Baste any pieces of tenderloin that are not covered by the root beer with BBQ sauce.
5. Cook on low about 6-8 hours.
6. Shred pork and pour off excess juices.
7. Add BBQ sauce and stir to coat well.
8. Let simmer another 30-60 minutes.
9. Serve and enjoy!!

Curried Pork Chops with Mango Salsa

I see to be on a pork kick lately it seems.

I don't usually eat a lot of pork, but I guess this baby really likes the stuff.

A few months ago, my friend The Chef introduced me to the deliciousness that is curry powder.

Ever since then, I've been trying to find things to make using curry.

Pork is one of the perfect meats to put curry powder on.

And hey...luckily I've been loving pork lately anyway right??

I have to tell you that pairing the slightly sweet and spicy curried pork chops with a cool mango salsa with avocado for creaminess really satisfied all of my cravings.

I thought I couldn't get any better than the sweet apple and onion stuffed pork chops...but boy was I wrong.

I honestly can't decide which pork dish was better. So...my suggestion to you is to make both meals, then come back and let me know which one you liked better!

Let me tell you how to make these. Let's cook!

Start by sprinkling the curry powder evenly over the pork chops.

Toss them in a large freezer bag and pour in the fish sauce. Mix up well until the pork chops are well coated. Seal and place in the refrigerator for 2-3 hours.

When ready, place pork chops in a large skillet over medium high heat. Sear each side for about 5 minutes each.

Pour the coconut milk over the pork chops, reduce the heat, cover and cook them up until cooked through.

While the pork chops are simmering in that lovely coconut milk, throw together the salsa.

When the chops are fully cooked, place on a plate, pour some of the juice from the skillet over the pork chops. Top with the mango salsa. Serve with buttered peas and saffron basmati rice with almond slices and golden raisins.

Enjoy!!!


Curried Pork Chops with Mango Salsa

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Ingredients:

For the pork chops

• 6 boneless pork tenderloin chops
• 1 Tablespoon curry powder
• 4 Tablespoons fish sauce
• 1/2 cup coconut milk

For the mango salsa

• 1 medium tomato, diced
• 1 mango, skinned and diced
• 1 avocado, pitted, skinned and diced
• 1-2 jalapenos, diced
• 2 Tablespoons fresh cilantro, chopped
• 1 small lime, juiced

Directions:

1. Sprinkle the curry powder evenly over the pork chops.
2. Transfer the chops into a large freezer bag. Pour in the fish sauce, close the bag and shake until the chops are well coated with the powder and sauce.
3. Place in the refrigerator to marinate for 2-3 hours.
4. After marinating, remove the pork chops and place them in a large skillet over medium high heat.
5. Pan sear each side of the pork chops until golden brown, about 5 minutes per side.
6. Pour the coconut milk over the top of the pork chops. Reduce heat to medium low and cover. Cook the pork chops, covered, about 15-20 minutes more, flipping the pork chops halfway through cooking time.
7. While the pork chops are cooking, mix all the ingredients for the mango salsa in a medium mixing bowl.
8. Serve pork chops with the extra juice from the skillet and topped with the mango salsa. 
9. Enjoy!

Sweet Apple and Onion Stuffed Pork Chops

I have to tell you something.

As a self proclaimed foodie I'm rather ashamed of this...

But I'm going to tell you anyway. Because you are my friends right??

Okay...here goes.

I'm a fairly timid cook.

I said it!

When I started this blog, I knew that I wasn't very creative. But that hasn't stopped me from being able to share great food with you all.

I have found many great dishes to share with my family and friends throughout this bloggy world.

However, I think that having this blog is making me more...adventurous? Creative? Something.

I want to be able to walk into a grocery store or market, pick up and item and come up with an amazing dish in my head that centers from this one ingredient.

When we moved here to Austin and I ventured into my first HEB Plus, I walked by the butcher and saw these gorgeous boneless pork tenderloin chops. I couldn't help but to purchase them. They were practically screaming at me!

So I chatted with the butcher a bit and secured my lovely chops into my cart.

I carried that brown paper wrapped package of meat as tenderly as a birthday present. And I pretty much thought of it as such.

I came home and started wracking my brain trying to figure out what I was going to do with these luscious chops.

It just so happened that my friend The Chef called that night and I was telling her how badly I wished she was here so she could help me figure out what to do with these bad boys. Her immediate response was "stuff 'em!! Anything that thick and lovely should be stuffed!"

My brain quickly went into overdrive and I started thinking about my favorite flavor combination with pork: onions and apples. But I also love sweet, red apples with Vermont Sharp White Cheddar cheese.

It sounded like a winner to me! But I was sure The Hubble would veto the idea...the man hates cheese! I know, I know...how have we stayed married this long? Well, I just figure that means more cheese for me!

Anyway. I digress. So I told The Hubble about my conversation with The Chef and my resulting idea. He thought it sounded like a winner too! So I set to work!

This is the first time I have ever stuffed meat that wasn't a Thanksgiving turkey. And let me tell you, it was fun! LOL!

I threw together a quick stuffing and crossed my fingers as they made their way to the grill.

At one point, some of the stuffing fell out onto the grill. Of course, The Hubble and I set upon it like vultures. After that nibble I knew dinner would be off the hook that night!

And I was right! These things were freaking amazing. They were juicy and tender. The stuffing was sweet and subtle. The perfect compliment to the lightly seasoned pork chop.

Seriously, looking at these pictures and talking about these pork chops is making me hungry all over again.

And! I'm pleased to say, I was inspired to create my own recipe! Maybe I'm on my way after all.

So now, it's up to you to go make these and love them as much as we did...because I know you will. You don't believe me?? Try it for yourself! Here's how:

Let's start by sauteing up some onion...

And tossing in some apple. This is the delicious base to our stuffed pork chops!

Melt some butter in a bowl and toss in the bread crumbs. Stir them up until the bread crumbs are well coated in butter.

Now mix in the apple and onion.

And, of course, the cheese!

Now slice your chop, NOT all the way through...just create a sort of pocket. Then stuff those bad boys full of the bread crumb mixture.

Now seal them up with toothpicks. Spray each side with nonstick cooking spray and season with salt and pepper.

Toss them on the grill and cook them until the juices run clear, about 20-25 minutes.

Once cooked, place the chops on a cutting board and let them rest for about 5 minutes. Remove the toothpicks.

Serve them up with some veggies of your choice and enjoy!!!

Sweet Apple and Onion Stuffed Pork Chops

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Ingredients:

• 6 boneless pork tenderloin chops, at least 1 1/2-2 inches thick
• 1 medium onion, diced
• 1 medium apple, diced (I used a red apple)
• 2 Tablespoons butter, melted
• 1 cup bread crumbs (I used Italian style)
• 1/4 cup shredded cheese (I used Vermont Sharp Cheddar)
• salt and pepper to taste

Directions:

1. Heat a medium skillet over medium-high heat. Spray with nonstick cooking spray.
2. Add the diced onion and saute until tender, about 5 minutes.
3. Add the diced apple and saute until tender, about 3 minutes.
4. In a medium mixing bowl, melt the butter then add the bread crumbs and toss to coat.
5. To the bread crumb mixture, mix in the onion and apple.
6. Add the shredded cheese and mix to thoroughly combine.
7. Slice the pork chops lengthwise leaving about 1/2 an inch on one side still in tact. 
8. Stuff pork chops with bread crumb mixture. Secure with toothpicks
9. Spray each side of the pork chops with nonstick cooking spray and season with salt and pepper.
10. Grill the pork chops (or cook on a skillet) until the juices run clear, about 20-25 minutes.
11. Remove from the grill and let rest about 5 minutes. 
12. Remove toothpicks.
13. Serve and enjoy!!

Crockpot Green Chile Pork

If you are looking at the picture above you may be thinking "is this girl out of her mind?? That doesn't look appetizing."

I totally understand. Yes, it's a putrid green color. I know.

But please, please, please...if you have never trusted me before...trust me now!

This stuff is good.

And when I say good...I mean G-E-W-D!

I've been trying to find my groove since getting back from our 3 week vacation.

Yes. I do know that it's already mid-February and I've been back for a month!

Even The Hubble decided he couldn't stand it anymore and FINALLY unpacked my suitcase last night. But not before telling me that we have been home for a month now and my suitcase was still sitting there.

I can't help it! I left sunny, warm, beautiful Texas and came back to snowpocalyse iceamageddon.

I've been cold, and I don't like it!

But! I have finally gotten up off my kiester and gotten back in the kitchen.

And if it makes you feel any better, this dish has definitely inspired me again.

I thought for sure it was going to turn out awful...I felt like my culinary skills would never return to me.

I was scared to taste this.

Like I said...it ain't pretty!

But when all was said and done, I stood over the crockpot, lid in my left hand, fork in my right. It smelled amazing. Surely it couldn't taste that bad right??

I twirled the pork around my fork like pasta. I brought it to my lips and took the plunge.

Then...

I did that whole "eyes roll into the back of your head this is SO good" thing.

Then I took a few more bites. I had to force myself to stop.

I went to my phone to send The Hubble a text message saying that I wished he was here because OH. MY. GAWD! This stuff was good! (The Hubble was in class by the way).

Luckily, there was a text from him saying he was on his way home. So I called him immediately and told him to hurry because he HAD to try this stuff!

When he walked in the door, his first comment was how good the house smelled (how many more times do you think I can work in the word 'good'??)

I hovered behind his shoulder as he took his first bite...then I watched him do the same eye roll thing.

We quickly served up dinner...

Then just as quickly served up seconds.

This meal is so easy it will make you cry. And it's so insanely delicious (good???) that it will make you want to slap your mother! (Which reminds me of that chicken sandwich commercial. You know the one, don't you?)

Okay. So please go forth and make this meal! Then come back and tell me who you ended up slapping because of it. I'll take the credit.

Ingredients: boneless pork tenderloin (a pork shoulder would be really good too), an onion, green chile enchilada sauce, green chiles, hominy, salt, pepper, garlic powder and onion powder. Too easy!

Slice up your onion and toss it into the crockpot.

Place the pork on top of the onion. Then sprinkle with a little salt, some pepper, garlic powder and onion powder. I didn't measure, but you can see the amount of seasoning I used on the pork. Do this to your own taste.

Now dump in the enchilada sauce and all the cans of green chiles.

Cook with the crockpot on low about 6-8 hours. The pork should be fully cooked and super easy to shred.

Shred that pork. Then dump in the hominy, juice and all. I only used one can with this recipe but I think it could definitely use another can.

Serve it up with some tortillas, crusty bread or The Hubble served his the next day with cheese and tortilla chips. Any way you do it...enjoy!!

Crockpot Green Chile Pork

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Ingredients:

• 2 lb boneless pork tenderloin or pork shoulder
• 1 large onion
• 1 can Las Palmas green enchilada sauce
• 4 cans chopped green chiles
• 1-2 cans hominy
• salt
• pepper
• garlic powder
• onion powder

Directions:

1. Slice onion and toss into crockpot.
2. Place pork on top of onion; sprinkle with salt, pepper, garlic powder and onion powder.
3. Dump in enchilada sauce and green chiles.
4. Cook on low 6-8 hours or until pork is thoroughly cooked through and shreds easily.
5. Shred pork.
6. Add hominy (with juice), cook 5 minutes more.
7. Serve with tortillas, crusty bread or tortilla chips. 
8. Enjoy!

Pork Tocino

I was reading a blog recently...please don't ask me which one because I don't remember how I found it...and I came across another blog called Table for 2....or more. On this blog was a recipe that looked absolutely to die for!

Naturally, I had to make it. I mean, first of all...it's pork. Secondly, it's like barbecued pork. Third of all...it's pork!

Traditionally, this meal is served with eggs for a breakfast dish but I wanted it for dinner. So that's what I did. I made it for dinner.

Luckily, we were having dinner guests so I knew exactly what I would serve! However, I then read the recipe and realized the pork needed at least a 48 hour marinade time so I had to push the dinner party from Wednesday to Friday but no one complained once they took their first bites! And what better to serve with pork tocino than Baked Alaska for dessert?!?!?

Now, the original recipe was kind of small so I adapted it to a larger hunk of meat and more people. I'm glad I did too because The Hubble and I fought over the leftovers the next day. And that was after the 4 of us the night before each had seconds. This makes quite a bit but you won't be sorry.

Let's get to it.

Ingredients: Pork shoulder, brown sugar, low sodium soy sauce, garlic powder, salt, pepper, ketchup, coke or pepsi and pineapple juice.

Don't forget! You need to do this at least 2 days prior to serving this meal!

Start by slicing your pork shoulder (fat and all) into slices or thin strips. I went with the thin strip but I've seen them fatter. Place them in a ceramic baking dish.

In a large bowl we are going to make the marinade. Start with the pineapple juice.

Add in the coke.

Dump in the ketchup.

And the soy sauce. Notice it's not quite a cup.

Now add in the brown sugar.

The garlic powder.

The salt.

And the pepper.

And whisk it all together until all the dry ingredients dissolve and everything is well combined.

Now pour the marinade over the pork shoulder strips. Cover tightly and place in the refrigerator for at least 48 hours or up to 5 days.

After the pork is nice and flavorful, dump the meat and marinade into a large pot and cook it on high heat until boiling.

In batches, remove the meat from the pot with tongs and place into a large skillet. Grab some of the sauce from the pot and pour it over the meat. Pan fry the meat and sauce until the sauce thickens and the meat is well cooked.

Then serve and enjoy! I served mine with regular white sticky rice and spinach. But you can have it with eggs the next morning as well! Yum!!!


Pork Tocino
Adapted from Table for 2....or more

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Ingredients:

• 6 lb pork shoulder
• 2 1/2 cups pineapple juice
• 1 1/3 cups coke or pepsi
• 1 1/3 cups ketchup
• Just under 1 cup of low sodium soy sauce
• 2 1/2 cups dark brown sugar
• 2 1/2 Tablespoons garlic powder
• 2 1/2 Tablespoons salt
• 3 teaspoons ground black pepper

Directions:

1. 48 hours in advance, slice the pork shoulder and place in ceramic baking dish.
2. Make the marinade: Whisk together pineapple juice, coke, ketchup, soy sauce, brown sugar, garlic powder, salt and pepper.
3. Pour marinade over meat making sure meat is well covered by the sauce.
4. Cover tightly and refrigerate no less than 48 hours and up to 5 days.
5. When ready to cook, pour meat and marinade into large sauce pot and cook on high until boiling.
6. In batches, move meat from pot to skillet using tongs and cook until sauce reduces and thickens and meat cooks thoroughly, about 5-7 minutes. 
7. Serve and enjoy!