Asian Pork Noodle Soup

This is so flavorful and warm.  The whole family was happy to eat it all up.

Asian Pork Noodle Soup

1 Tbsp vegetable oil
1 3-4 lb bone-in boston butt pork roast, well trimmed (a smaller, 2-3 lb boneless roast would work as well.)
2 (32 oz.) cartons low-sodium chicken broth
1 1/2 cups chopped onion
2/3 cup coarsely chopped cilantro leaves and stems
3 cloves garlic
3 Tbsp low-sodium soy sauce
1 Tbsp grated fresh ginger (I often use prepared, jarred minced ginger or ginger paste instead.)
1 tsp garlic-chili sauce
1 tsp ground coriander
8 oz.  rice noodles (or rice vermicelli)  If you cant find either of those just use a packet of ramen noodles, (without seasoning packet).
optional topings:  Basil leaves, cilantro leaves, lime wedges, and garlic-chili sauce. (I found the lime wedges to be the best addition.)

1.  Heat oil in a large skillet over med-high heat;  add roast, and brown on all sides.
2.  Transfer to slow cooker.  Add broth, onion, cilantro, garlic, soy sauce, ginger, chili sauce, and coriander.  Cover and cook on low 6-8 hours or until pork is tender.
3.  Remove pork from cooker; shred with two forks, discarding fat and bone.  Strain cooking liquid from cooker discarding solids.
4. Return strained liquid to cooker along with roast, 2 cups water, and rice noodles.  Cook on high another 20-30 minutes or until noodles are tender.
Serve with desired toppings.


source: emeals

Smothered Sweet Pork Burritos

This is another case when Pinterest just WORKS.  It is a crowd pleaser, but I warn you they make a TON!  The original recipe says it will all fit in a 9x13 pan, but in my experience it makes enough for two pans.  I usually make one and then take one to a friend, or make the whole thing if I'm feeding a crowd.  Thus, I've altered the recipe to add a bit more sauce and cheese and tortillas to accommodate 2 pans.   You can compare with the original if you like, but this is about how it works out for me.  I also sometimes just use regular sized tortillas instead of burrito sized if that's what I have on hand, it just makes smaller burritos, which is fine because they are kiddo sized.   I also just use regular rice instead of the cilantro-lime rice in the interest of time and simplicity, but the cilantro-lime rice does add a nice boost of extra flavor if you are so inclined.

Smothered Sweet Pork Burritos

2 1/2 pounds pork roast like pork shoulder or Boston butt roast  (not pork loin)
Salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke  (ok, I have never used this so I'll place it firmly in the OPTIONAL camp, but I wanted to include it just in case you are a person who likes the flavor of liquid smoke.  I don't.)
1/2 cup water
1/2 cup packed light or dark brown sugar
3 cups green enchilada sauce
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped cilantro
12 ounces Monterey Jack or cheddar cheese (or a combination), grated
10-12 whole wheat or white flour tortillas, burrito-size
1 cup rice

1.  Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
2. In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
3.  Add the liquid smoke, if using  and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
4.  While the pork is cooking, prepare the rice.  (Or the cilantro-lime rice.)
5.  Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
6.  Stir in the beans, rice and cilantro to the pork mixture.
7.  Lightly grease a 9X13-inch baking dish (or TWO) with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
8.  Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
9.  Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

source:  Mel's Kitchen Cafe

Teriyaki Pulled Pork Sandwiches

What to do with a pork shoulder and you just don't want to dump a jar of barbeque sauce on it again?
That was my dilemma when I stumbled upon this recipe from Six Sisters Stuff.  It is still that yummy texture of juicy pulled pork that you get with barbeque, but with a nice flavor twist.  They recommended eating it with a slice of pineapple and I wholeheartedly agree.  The only real addition I would make is to be sure to toast your buns first.  The pulled pork is really juicy and can make your bun soggy if not eaten right away.

Teriyaki Pulled Pork Sandwiches

1 2-3 lb. pork shoulder (boston butt roast)
1 med. onion, diced
1 bottle teriyaki sauce (not marinade)
1 can pineapple slices
buns

1. Spray slow cooker with cooking spray.  Place roast in slow cooker.  Drain pineapple juice from can and pour over the roast.  Add diced onion to the slow cooker.  Pour 1/2 c. teriyaki sauce over roast.
2.  Cover and cook on low 7-9 hours or on high 5-6 hours.
3.  Pull the cooked pork into shreds with two forks.  Add in more teriyaki sauce to taste and stir to combine.
4.  Serve the pulled pork on toasted buns with a slice of pineapple.
optional other suggessted toppings, provolone cheese, sliced jalapenos, sliced red onion.  (I just like it with pineapple or cheese but not both.)

Note to self:  photos taken with my phone do not make the food look as good as it tastes.

source:  Six Sisters Stuff via Pinterest

Country Style Ribs

This is a great Sunday recipe!  The slow cooker makes the meat nice and tender, so all you have to do is finish them off on your broiler or grill.

Country Style Ribs

2-3 lbs country style (boneless) ribs or riblets
1/2 c. beef broth
1/2 c. soy sauce
1/2 c. Italian Dressing
2 Tbsp brown sugar
1 Tbsp finely chopped ginger
1 Tbsp Dijon mustard


1. Spray slow cooker with cooking spray.  Place ribs in slow cooker.
2.  Combine remaining ingredients and pour over the ribs.  Cook on high 3-4 hours.
3.  Remove the ribs from the slow cooker and place on a foil lined pan.  Place under the broiler for a few minutes per side, until a little char forms on the outside. (You can also grill them, if you prefer.)
Serve with Cole Slaw.

Alternate directions:  For extra flavor you can create a little baste with  2 Tbsp.Italian dressing, 2 tsp. soy sauce, 1 Tbsp. brown sugar, 1 tsp. Dijon mustard and 1 tsp. ground ginger and brush it on the ribs prior to broiling/grilling.  It's not necessary, but adds another pop of flavor.

source:  Recipezaar.com

Cranberry Pork Loin

I make this often, especially in the fall when the cranberry sauce is on sale.  This most recent time I made it I was unable to take pictures because I had to quickly pack up the food and take it to some local missionaries. It's a good Sunday meal, because it's quick, goes in the slow cooker, and makes your house smell awesome.

Cranberry Pork Loin
3 lb. boneless pork loin roast
1 can jellied cranberry sauce
1/2 c. sugar
1/2 c. cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
2 Tbsp. cornstarch
2 Tbsp. cold water
1 tsp. salt.

1.  Place roast in slow cooker.
2.  Combine cranberry sauce, sugar, juice, mustard and cloves.  Pour over roast.
3.  Cover and cook on low 6-8 hours or until meat is tender.
4.  Remove roast and keep warm.
5.  Skim fat from juices.  Pour 2 cups of the juices into a saucepan, adding water if necessary.  Bring to low boil.
6.  Combine the cornstarch and 2 Tbsp. cold water in a small bowl.  Whisk into cranberry gravy to thicken.  Season with salt.  Serve with sliced pork.

source:  Fix It and Forget It Cookbook

Cafe Rio Sweet Pork

There are a number of versions of this recipe going around.  I have probably 3 different ones in my inbox right now.  I'll share the way we made it, and you can tweak as you like.

I like to serve this either on a tortilla with fillings or as salad.  Toppings we like include lettuce, taco rice, black beans, tomatoes, avocado and Creamy Tomatillo dressing.

Cafe Rio Sweet Pork


3 lbs. pork roast
1 16 oz. bottle of salsa (or can of red taco sauce)
1 can Coke or Dr. Pepper 
1 c. brown sugar


1. Place pork in crock pot and fill it half-full with water. Cook on high for 5 hours. 
2. Drain off water. Cut pork in thirds. Mix together sauce ingredients and pour into crock pot on top of pork. Cook an additional 3 hours on high. 
3. Shred pork with fork. Leave meat in crock pot on low until ready to serve.

source:  Angie P.

Applesauce Pork Roast

The local grocery store often has pork loins on sale.  Whole pork loins.  The whole loin comes packaged in this large 9-ish lb. package that looks like it's almost a yard long.  I've seen a number of people see its size and then just walk away, daunted.  What they don't know is that the meat department at the store will butcher the loin up for you however you like, roasts, chops, whatever, at no additional cost.  So I usually walk out of there with three roasts or maybe two roasts and a pkg of chops, which will all fit nicely in my freezer.

This recipe for pork roast is so easy, it's amazing I haven't shared it sooner.  It literally takes a minute to prepare. I might suggest removing the pork from the slow cooker and letting it sit for a few minutes before slicing, so that it retains it's juiciness.  I like to serve it with pork flavored stuffing (the instant kind!) and green beans.

Applesauce Pork Roast


1 2-3 lb. pork loin roast, trimmed of excess fat (leave a little on there for flavor, but you don't need a thick pad of fat like you would for an oven roast.)
1 24 oz. jar unsweetened applesauce
1/2 c. brown sugar
1 Tbsp. cinnamon

1.  Place roast in slow cooker.
2.  Pour applesauce over pork.
3.  Sprinkle brown sugar, then cinnamon on top.
4.  Cover and cook on low approx. 8 hours.

source: crockpotgirls.com

Sweet and Spicy Ribs

What has two thumbs and keeps the oven on all day when it is 103 degrees outside to make ribs for her in-laws?  This guy! or girl, really.
Okay, bad joke.
Yes, we braved the heat because I bought some ribs on sale and intended to do most of the cooking via crock pot and then mine cracked.  They needed to be cooked so I did it in the oven.  The house was indeed quite warm, but the ribs were well worth it.
Ribs are one of those recipes where everybody has their own signature way of doing it and people will come to blows over parboiling, smoking, grilling, oven temperatures, dry rub vs. sauce, etc.  I'm no expert on BBQ, especially where ribs are concerned, so all I know is that everyone who ate this particular recipe wanted more.
This recipe is mainly a dry rub, with a reduction-type sauce, but you can finish off instead with a BBQ sauce of your choosing.  This time I actually chose to brush with a little Sweet Baby Ray's before putting under the broiler, though it didn't really need it.   I used a chipotle chili powder that I bought for another recipe, which gave them some heat, but it wasn't overwhelming, though maybe a bit much for a couple of the kids.  You could dial down the pepper if you find it too strong for you.
***update.  After making these several times, I have a couple of points to add:

• The rub makes enough for 2 slabs of ribs.  You can cut everything in half for one slab, keep it the same and make 2 slabs, or keep half the rub in an airtight container until next time you need to make ribs.
• I've done these in the slow cooker as well.  In the slow cooker you do not need to wrap them in foil, but I recommend spraying the inside with cooking spray first.  I did it on high about 4 hours, and then finished them off in the broiler again, because I like just a little bit of char on the outside.
• For the chili powder, I've done a number of things, but I like 1 TBSP chipotle powder and 1 TBSP mesquite bbq powder the best.  You can adjust according to your taste, however.

Sweet and Spicy Ribs 

1 slab of spareribs (I prefer St. Louis cut)
1 c. brown sugar
2 Tbsp. chili powder (I used chipotle, but you could use ancho or even just a smoked paprika)
2 tsp. salt
2 tsp. garlic powder
1/4 tsp. cloves
1/2 tsp. cinnamon
1 tbsp. vinegar

1.  Combine brown sugar, chili powder, salt, garlic powder, cloves, and cinnamon in small bowl.
2.  Place a rack on a foil lined baking sheet (standard half sheet).  Place a large sheet of aluminum foil on the rack.  Place ribs on top of foil.  Rub brown sugar/spice mixture all over the ribs, patting it in generously.  Leave ribs meaty side down and fold up the foil to make a large sealed packet.

3.  Place in oven on 250 for approximately 3.5-4 hours.  Remove ribs from the oven.  Carefully open the foil packet.  Remove ribs and place back on the rack.  Pour contents of foil into a saucepan.  If using a BBQ sauce, brush both sides with sauce.
4.  Place ribs under the broiler.  Broil until top starts to get lightly charred and then turn ribs to the other side.  The meat on the ribs will retract and you should be able to see about 1/2 inch of bone on the end when they are done.
5.  Meanwhile, boil the juices to reduce by about 1/2.  Add in the vinegar and stir.  Pour over the ribs (if you didn't sauce them already) and serve.

source: Smitten Kitchen

Pork Loin Roast

This was a HUGE hit at our house last night.
The problem with the pork loin roast is it is often dry and flavorless.  This one was the opposite, juicy and flavorful!  The key is to seal in the flavor first and then cook it low and slow. 
Here are a few more tips:
Note that a pork loin is not the same as the tenderloin.
The loin usually has a side with a thin layer of fat on it.  Do NOT trim it off.  You will want to cook it with the fat side up. 
Also, do NOT be tempted to skip step 5, it is important to keeping the meat juicy.

Pork Loin Roast

1 3lb. pork loin roast
1 Tbsp. olive oil
1 Tbsp. Italian Seasoning
1/2 tsp. salt
1/4 tsp. black pepper

1.  Combine olive oil, seasonings, salt & pepper to form a paste.  Rub all over the roast.
2.  Place roast, fat side up, on a rack in a foil lined roasting pan.  (If you don't have a rack, roll up a few strips of foil and set the roast on top of it.  You just want to make sure it is up off of the bottom of the pan.)
3.  Place the roast in a preheated 450 degree oven for 10 minutes.
4.  Lower heat to 250 and cook 1-1 1/4 hours or until internal temperature reaches 150 degrees.
5.  Let roast rest 15 minutes before slicing.  Serve.

source:  Start Cooking