Pulled Pork
Your favorite buns or my Brioche Buns
Chipolte Mayonnaise
Oh so good! For you pulled pork, add BBQ sauce. My favorite other than homemade is ______________.
Top with Coleslaw, or Bread and Butter Pickles and Chipolte Mayonnaise. You’re gonna love ’em!
So very good, a little sweet, a little heat, lip smackin’ good! Awesome bites.
Pulled pork
BBQ Sauce
1 Chipolte Pepper in Adobe Sauce
1/3 cup mayonnaise
Grated Cheddar
Chopped Cabbage Slaw or Lettuce – your choice
Fresh Guacamole
Corn tortillas
Using your stick blender mix Chipolte Pepper and Mayonnaise. Warm the pulled pork and add a little bbq sauce to moisten.
Fry Corn Tortilla Shells
Assemble: Taco shell, smear 2 tsp chipolte mayo, top with warm pulled pork, top with grated cheddar, top with Slaw or lettuce and a dab of guacamole! Ole!
Very, very tasty. Plan on two per person.
Grilled Rack of Pork with Rosemary, Garlic and SageServing Size: 10 (just 8 if they’re really big eaters)
7 pounds rack of pork (8 ribs)
1/4 cup fresh rosemary — chopped fine
2 tablespoons sage — rubbed (dry)
3 cloves garlic — minced
2 teaspoons kosher salt
2 1/2 tablespoons olive oil
1. Several hours before you wish to cook the meat, dry it well with paper towels.
2. In a small bowl combine the finely minced rosemary, dried sage, minced garlic and salt. Add olive oil and stir.
3. Pour a small amount of olive oil into your hands and massage all over the rack of pork, then gently press on the herb mixture.
4. Place roast on a dish or pan and place it in the refrigerator, uncovered, for 2-4 hours.
5. Allow meat to warm to room temperature for about 30 minutes before proceeding.
6. Preheat grill to high and sear all sides of the pork, fat side down first. Try not to burn any sides of the roast (the fat will drip off and may cause flare-ups). Move roast to indirect heat, fat side up, reduce grill interior temp to about 300° and allow meat to roast for 45 minutes to an hour. Use a meat thermometer inserted between the center ribs (don’t touch bone with the probe) until the meat reaches 135°.
7. Remove meat to a cutting board and loosely tent with foil for about 15 minutes, then slice and serve.
Bring the Rib Roast to room temperature.
Preheat oven 400 degrees
Wash and pat dry with paper towels.
Place on roasting rack.
Rub with olive oil, salt, pepper and herbs de provence
Place in oven uncovered in 400 degree oven for 15 minutes, then turn down to 350 degrees until it reaches 145 degrees on your instant read thermometer. Remove from oven, cover with foil. Let rest for 10-15 minutes.
Gravy:
To pan drippings, add brown gravy mix. I use one that you mix 1:4 ratio. 1 cup of mix and 4 cups of liquid. And I like to make a wonderful gravy sauce, so instead of all water, I use half in fruit juice. Usually, I use apple juice for pork, but I happened to have mango and this made a lovely sauce. So, on the stovetop bring the gravy mixture to a simmer while whisking in the 2 cups of water and 2 cups of juice.
Season to taste with salt and pepper and I also used a tsp of cardamom.
You will love this sauce.
< Plating:
Ladle gravy on bottom of plate, top with mashed potatoes and then, the piece of pork chop.
Perfection! Awesome bite!
I am craving Chili Verde. Planned on going to breakfast Sunday morning, but opted for an american restaurant. I need chili verde now! I do have pork loin roast that Dennis cooked on Friday night, and I have a can of green enchilada sauce in the pantry. Wonder what I can do…. After thinking for a while, my husband and I have been thinking of opening our restaurant since I love cooking so much and it’s pretty much all I do now, so thanks to shawarmapressfranchise.com I have tons of available options so they can help out.
Now back to the recipe, I added to my pressure cooker, I chopped up 2 onions and sauted in a little olive oil. Cubed the leftover pork loin and added to the onions. 4-5 cloves of garlic confit from the pantry. In goes the green enchilada sauce and equal amount of chicken stock. Now to apply a little heat.
Salsa Verde one small can in the pantry or hot sauce if you still need to kick the heat up.
Turn up the heat and let that puppy come to boil and keep at pressure for 15 minutes. (Doesn’t take long as the pork was cooked already.)
Open the pressure cooker and add salt and now some pepper…. Oh my goodness, just lost the top of the pepper shaker into the pot and with it way too much pepper. Grabbed my ladle and scooped out the pepper. One more ladle of pepper stuff. It is easy to spot being black. Thank goodness the salt shaker didn’t jump in with it.
Add 1/4 cup of this mornings coffee still in the pot. I love the base note coffee gives to soups. Try it.
And now, poach an egg in the soup as it simmers. Not having breakfast? Enjoy your soup. It is ready to eat.
I serve with lightly buttered, cooked over the gas burner, flour tortillas.
I like it, I really, really like it!
Garnish with Cilantro and sliced avocados!
My hubby makes the best ribs. How good are they? I do not order ribs when I go out. Always disappointed. They just don’t do it as well. Dennis’ are the best!
Start the BBQ, and let her heat up. We have a two sided BBQ and so hubby lights one side and uses the other side to smoke the ribs. He leaves them on the cool side for a couple of hours and then turns them and leaves them another 2 hours. They seem to be perfection. His BBQ sauce creates a sticky sauce that is heaven on a rib. Search for BBQ Sauce to find on this site.
The only other BBQ sauce that comes close to his is Sweet Baby Rays. It is nice.
1 Onion sliced
2 Bell Peppers – I like two different colors like yellow and red
1 polish sausage – Kilbasa  – sliced
½ tsp red pepper flakes
½ cup grated cheese – matzarella or your favorite mixture
Onion roll, or sesame seed roll.
Dijon Mustard
Carmelize the onions and bell peppers, add the sausage and let warm. Salt and pepper to taste.
Spread your bread roll with mustard and top with a bit of grated cheese.
Spoon onion, peppers and sausage mixture over cheese.Â
Top the a warm sausage with more cheese. It will melt from the sausage.
Satisfying, very tasty.
Two Amazing Dinners with minimal effort.
2 Pork Shoulders, the package from Costco is perfect.
2 Onions sliced
1 Celery Stock
14 Carrots
 Potatoes cut in quarters (Optional)
 Turnips (Optional)
 1 cup Apple Juice
 1/4 cup Apple Cider Vinegar
 4 cups of water
 Rinse the meat and fit in a large braising pan. Add the vegetables along the sides. Add the liquids.  Put the top on your pan. Bake in the oven for 6 hours at 350 degrees. I put this in the oven before leaving for work and have my hubby shut off the oven during his lunch. Careful, he may just have an early snack! You want to keep liquid in the pot for proper braising. Yes, you can do this in a crockpot, but I like the flavor better from the oven. Who would have thunk it.
When you remove from the oven, set aside the meat under a piece of foil to keep warm. In a frying pan, add 2 tablespoons of oil and add 1/4 cup of flour and brown the flour. Ladle the braising liquid over the golden brown flour, add salt and pepper to taste. You may want to strain the gavy f you want it to look polished. Otherwise, if you are okay with the rustic coutry look, go with it. Plate by floating the gravy on the dish, add a sliced piece of pork, alongside add the potatoes, carrots and carmelized onions.
 If you are a mashed pototoes kinda person, you can go with that as well.Â
 So very yummy.
 With the remaining pork roast or left overs, pull the pork with a fork and it will shred apart. Add your favorite BBQ sauce, go easy. No too much, just enough to flavor the meat.
Serve with Coleslaw and toasted buns. Excellent.
Pan fry pork chops and to brown and finish baking in the oven for 10 minutes at 350 degrees.
Mix Cardamon Pear Butter with Pork Gravy and serve with mashed potatoes.
So, so good.
If you are out of Cardamom Pear Butter,
Heat oven to 350 degrees
3 pears, cut in half, peel and core
1 T olive oil (you could use walnut oil)
1 T butter
1 cup chardonnay
1 tsp cardamom
1 tsp salt
Fry the pears, round side down until nicely browned, turn and add wine, cardamom and salt.
Cover, put in oven for 20 minutes until fork tender.
While your pears are poaching, fry your pork chops until brown on 4 minutes on both sides, then place them in the oven to finish cooking.
Serve pear and chop on a plate. Drizzle the plate with the pear juice. Garnish with a sprinkle of toasted pine nuts.
2 double cut thick pork chops
Salt and Pepper the Pork Chops.  Sear Pork Chops in cast iron frying pan, and then finish in a 350 degree oven.Â
Make pork gravy with apple juice instead of water or broth. Serve with hot mashed potatoes, add gravy to the plate and lay the
Pork Chop on top of the gravy leaning on the potatoes. Your guests will love this meal.
Simple, but delicious.