Pulled Pork Bar-B-Que

Ingredients
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Pan drippings from the pork
12 hamburger buns
1 recipe Cole Slaw, recipe follows
Pickle spears, for serving

Cole Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced

1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Directions:

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

Cole Slaw:
Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

Paleo Honey Pork Roast Recipe

PALEO HONEY PORK ROAST RECIPE

Ingredients
3 lbs pork roast
2 cloves garlic, minced
½ tsp cumin
¼ cup honey
1 onion, sliced
1 Tbsp salt
1 tsp pepper
3 Tbsp organic dijon mustard

Directions
Preheat oven to 300 degrees.

Take a small bowl and mix together salt, pepper, cumin and minced garlic, honey and mustard.

Place pork roast in a baking dish and brush mixture over the roast.

Bake roast for one hour remove roast.

Flip roast in pan and brush remaining honey sauce over roast. 

Bake for additional 45-60 min.
Once cooked remove and let stand for 15 min
Slice and Serve!

Apricot Glazed Pork Roast

Apricot Glazed Pork Roast

Serves 8

Ingredients

1 4-pound pork loin roast
1/2 (12 oz.) jar apricot preserves
1/2 (12 oz.) jar orange preserves
1/4 cup honey
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon rosemary
salt and freshly ground pepper, to taste
cloves, optional

*

Directions:
Preheat oven to 350^ F.
Place pork roast fat side up in a 9x13-inch baking dish.

If you have a fatty top layer, slice it diagonally in both directions (top left, to bottom right; top right, to bottom left) to create a diamond pattern.
Take cloves and press them firmly into the top layer of fat, at all the points where the diagonal lines intersect.

Season generously with salt and pepper.
In a medium saucepan, combine apricot and orange preserves, honey, ginger, allspice and rosemary over medium heat, and bring to a boil.

Lower heat and simmer mixture until it reduces and thickens up, about 5 minutes. Set aside 1 cup to serve with the pork.

Bake for 1 hour, or until internal temperature is 160º when checked with a meat thermometer, basting every 15-20 minutes with glaze.

Let pork stand for 10 minutes before serving.

Recipe adapted from Cooks

Porchette - Italian Style Pork Roast With Fennel

Porchetta - Italian Style 

Pork Roast With Fennel

                                     serves 8 to 10

Trust me, this is the most delicious pork roast you will ever taste.  Absolutely, it is worth the time and effort or ingredients.  According to our instructor, the roast is so prized by the Italian people, they all lay claim to their community being the originator of the recipe.

*

Ingredients:

2 1/2 tablespoons fennel seeds

1 tablespoon kosher salt

2 teaspoons black peppercorns

1 teaspoon dried crushed red pepper flakes

1 5 1/2 to 6 pound boneless pork shoulder (Boston

   Butt) - excess fat trimmed with thin layer left  

   intact.

8 large garlic cloves minced

2 tablespoons extra virgin olive oil - additional for

   brushing

1 cup dry white wine

1/2 cup chicken stock

***

Directions:

Toast fennel seeds in a small skillet  over medium-high heat until darker in color and fragrant, 4 to 5 minutes.  Shaking pan constantly  Crush seeds in a small grinder and cool.  Add kosher salt, peppercorns, and chili pepper flakes.   Grind to medium fine - not powder.

Rub garlic all over pork butt, then rub on the spice mixture.  Place pork in a baking dish loosely covered with waxed paper.  (Never used plastic wrap.)  Refrigerate overnight.

Preheat oven to 450 degrees.  Oil baking sheet and place roast fat side up, in center of sheet.  Drizzle evenly with olive oil.  Roast pork 30 minutes.  Reduce oven to 300 degrees.  Roast pork until very tender and thermometer inserted into center of roast registers 185 degrees, about 3 hours and 15 minutes.

Transsfer roast to cutting board, let pork rest 30 minutes.  Pour all pan juices into a 2 cup measuring cup , spoon off fat.  Bring chicken stock and wine to a boil, reduce by half.  Add pan juices and whisk to blend, sauce will be thin.  Thinly slice roast, serve with sauce.

Served best as a sandwich, porchetta on bread! 

Tips shared by Mary Ann Vitalle:

Land O'Lakes butter has the least water content.  Plugra butter is second

For long term cooking a yellow or brown skinned onion is best.

San Marzano tomatoes are best NOT San Marzono style tomatoes.  Always buy whole tomatoes not crushed. 

Adding garlic as a whole clove creates a mellow flavor.  Garlic sliced thin adds enhanced garlic flavor.

Kosher salt has less sodium than all other salts.

Fond = the brown bits in the skillet with browning or

frying.

Swanson Chicken Broth is the chef's first choice or the Trader Joe's brand is second.

When using stone fruit in a recipe, treat with regular Sprite, not diet.  It prevents the fruit from turning brown.

Always toast nuts in a dry skillet before adding to a recipe.

     

Blueberry Compote

Blueberry Compote
Sauce for Pork Roast

Ingredients:

1 yellow onion

Butter

1 cup blueberries

Grated fresh ginger

Hot sauce

Black pepper

Salt

Ground cumin

*

Directions:

Saute onion in a bit of butter.  Add 1 cup blueberries, a bit of grated fresh ginger, and a splash of hot sauce.  Simmer until the blueberries pop, reduce and begin to thicken.  Season with ample black pepper, a pinch of salt, and ground cumin.  Spoon over grilled pork chops or pork tenderloin.