Tag Archives: Pork

Pressure Cooker Pork Chops in Mushroom Gravy (pressurecookingtoday)

4 bone-in thick pork chops
2 T vegetable oil
1 1/2 c water
1 can condensed cream of mushroom soup
Lemon pepper

Pat chops dry and season liberally with Lemon Pepper (or your favorite seasoning). Put oil in the cooking pot and select Browning (or Saute on the Instant Pot). When oil begins to sizzle, brown chops on both sides. You may have to brown one or two chops at a time, depending on the size of the chops. When browned remove to a platter. When you’ve finished browning the chops add the water to deglaze the pan and stir to loosen any brown bits from the pan. Stir in the mushroom soup. Add pork chops and any juices that may have accumulated on the platter to the cooking pot. Lock lid in place and select High Pressure. Set timer for 18 min and press start. When beep sounds turn off pressure cooker and use a natural pressure release to release pressure (approx 15 min). You can also use a Natural Pressure for 10 min, followed by Quick Pressure Release. When valve drops carefully remove the lid. Remove chops to a large serving bowl. If necessary, thicken gravy in cooking pot on simmer with a slurry of water and flour. Pour gravy over chops to serve. Note to Me: Add a packet of Onion Soup mix.

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Pressure Cooker Stuffed Cabbage Rolls (pressurecookingtoday)

1 large head cabbage

Fill a large deep pot half full of water. Bring to a boil over high heat. Remove the core from the cabbage and place it, core side down, in the boiling water. Cover and let the head of cabbage boil for 7 – 8 min. Remove softened outer leaves and place them on a plate to cool. Cover the pan and cook the cabbage for 6 – 8 min, checking and removing the outer leaves as they soften, placing them on the plate to cool. When you get down to the center of the cabbage and the leaves are too small for rolls, cover the pan and cook the cabbage until crisp-tender. When done, remove the cabbage from the heat, coarsely chop it and set it aside.

Filling

1 c brown or long grain white rice
1 large egg
1 c chopped onion
4 cloves garlic, finely minced then “pasted”
1 1/2 t salt
1/2 t freshly ground black pepper
1 1/2 lb  lean ground beef
3/4 lb ground pork

Cook  rice according to the package directions. Fluff with a fork and set aside. In a large bowl, beat egg, then stir in the onion, garlic, salt, pepper and cooked rice. Add ground beef and pork and mix with a wooden spoon or your hands until all the ingredients are well combined. Lay one of the cabbage leaves flat on a work surface with the stem end in front of you. Take 2 generous T filling and place it at the bottom of the cabbage leaf. Fold the 2 sides in and roll away from you, making sure filling stays in the center and away from the top edge, until you reach the top of the leaf. They stay together quite well once rolled, and if they do start to unroll, they can be easily tucked back together. Repeat this with the remaining filling and cabbage leaves. Place the rack in the bottom of the pressure cooker. Pour in 1 c water. Place 7 – 8 cabbage rolls on the rack. Cover rolls with about 1/3 of the sauce. Add a second layer of rolls to the pressure cooker, alternating the direction of the second layer. Pour the remaining sauce over the top of the rolls. After adding the last bit of sauce, take a plastic spatula and gently go around the outer edge of the rolls to allow some of the sauce to drip down around the rolls. Make sure not to overfill the pressure cooker. It’s easy enough to cook these in 2 batches, if necessary. Lock the lid in place, choose High pressure and set 18 min cooking time. When the beep sounds, turn off the pressure cooker, unplug it, wait for 15 min then use Quick Pressure to release any remaining steam. Gently remove the cabbage rolls from the pressure cooker to a platter. Select “Sauté” and bring the sauce to a boil. In a small bowl, whisk together cornstarch and cold water until smooth and the cornstarch is dissolved. Stir the cornstarch mix into the sauce and cook until thickened, stirring constantly. Serve the sauce over the cabbage rolls. Makes about 15 rolls. Note: You can substitute all ground beef for the pork if you prefer.

Sauce

2 tablespoon butter
1 cup finely chopped onion
3 cloves garlic, minced, then “pasted”
2 14 1/2 oz cans diced tomatoes with their juice
1 8 oz can tomato sauce
1/4 c white vinegar
2 t low sodium instant beef bouillon
1/2 t garlic powder
1 t onion powder
1/2 t Worcestershire black pepper or freshly ground black pepper
3 – 4 dashes Worcestershire sauce
1 T cornstarch
2 T cold water
chopped fresh parsley for garnish

Melt butter in a large saucepan. Add onion and cook over medium heat, stirring occasionally, until the onions start to turn light golden brown. Add garlic and cook, stirring for 1 min. Stir in tomatoes, tomato sauce, vinegar, bouillon, garlic powder, onion powder, Worcestershire (or black) pepper and Worcestershire sauce. Mix well, taste and adjust the seasoning. Remove from the heat. Stir in some of the chopped cooked cabbage. Set the sauce aside.

 

Pressure Cooker Chinese Ribs (dadcooksdinner)

1 slab St. Louis Cut spareribs, membrane peeled off

Spice Rub

1 t fine sea salt (or 1 1/2 t kosher salt)
1 t Chinese five spice powder
1/2 c soy sauce
1/2 c water (or more to reach the minimum liquid amount for your pressure cooker)

Cut the rack of ribs between every bone. (To try to keep them about the same size,) Stir salt and five spice powder together, then sprinkle over the ribs. Add soy sauce and water into the pressure cooker pot (or use the minimum liquid amount for your pressure cooker). Add your pressure cooker rack, then stack the ribs in the pressure cooker pot, on top of the rack. Lock the lid and pressure cook on high pressure for 30 min (45 for super tender) then let the pressure come down naturally, about 15 more min. Gently lift the ribs out of the pressure cooker, put them in a large bowl and pour the glaze over them. Spread the ribs out in a single layer on a rimmed baking sheet and brush the ribs again with the glaze. Serve, or tighten the sauce with an extra step… Optional Step: Put the baking sheet of ribs under a broiler set to high, and broil the ribs until the glaze is bubbling and just starting to brown, about 5 min depending on the strength of your broiler. Remove the ribs from the broiler, brush with another layer of glaze from the bowl and serve. Note: Want traditional “red” Chinese ribs? Add a few drops of red food coloring to the glaze as you whisk it. (Yes, that’s what they do in restaurants.)

Chinese Glaze

2 T honey
1/4 c Hoisin Sauce
1/4 c liquid from the PC pot

In a small bowl, whisk the hoisin sauce, honey and 1/4 c pot liquid.

Pressure Cooker Chinese Pork with Dried Plum Sauce (dadcooksdinner)

3 – 4 lb pork shoulder roast, cut into 1 1/2″ – 2″ cubes, trimmed of as much fat as possible
4 T soy sauce, divided
1 t vegetable oil
1 onion, chopped
4 cloves garlic, peeled and smashed
1″ fresh ginger, grated
2 scallions, trimmed and cut into 1″ lengths
2 c chicken stock (preferably homemade chicken stock) or water
2 c pitted dried plums (also known as prunes)
1 T seasoned rice vinegar or dry sherry

Season and sear pork in 3 batches: In a large bowl, toss the cubes of pork with 2 T soy sauce. Heat vegetable oil over medium-high heat in your pressure cooker pot until it is shimmering. Add half the pork, and sear for 2 min per side, or until well browned. Remove browned pork to a bowl. Add the second half of the pork to the pot, and sear for 2 min per side. Move the second batch into to the bowl with the rest of the browned pork. Pour off all but 2 T oil and fat in the cooker. Add onion, garlic, ginger and scallions to the pot, and saute for 5 min or until the onions are softened. Add chicken stock to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom. Add seared pork, plums, 2 T soy sauce and vinegar to the pot and stir until well mixed. Lock the lid on the pressure cooker. Wait for the pressure cooker to come up to high pressure, then lower the heat to maintain that pressure and cook for 15 min. Remove from the heat, allow the pressure to come down naturally for 10 – 15 min then quick release any remaining pressure. Remove pork to a serving platter with a slotted spoon. Let the sauce rest in the pot for 10 min then skim off as much fat as you can from the surface. Using a stick blender, puree the liquid in the pressure cooker to make a thick sauce.  Taste the sauce and add more soy sauce or vinegar if you think it needs it.  Pour the sauce over the pork on the platter and serve.

Pressure Cooker Smoky Ham Hock and Pinto Bean Soup (pressurecookingtoday)

1 2 lb smoked ham hock
1 small onion, sliced
6 garlic cloves, crushed
1 t cumin powder
1 pinch dried oregano
2 bay leaves
2 c pinto beans
5 c homemade unsalted chicken stock or (3 c homemade unsalted chicken stock  & 2 c water)
pinch of ground black pepper
Kosher salt to taste
Garnish with cilantro and minced tomatoes

Clean pinto beans with cold running tap water. Place all ingredients into your pressure cooker. Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 50 min. Turn off the heat and do a full Natural Release (roughly 20 min). Season with kosher salt. Garnish with cilantro and minced tomatoes. Season with kosher salt. Note: Add jalapeno peppers if you want some kick to your soup! No pre-soaking or quick soaking of beans required as it’s unnecessary for bean soup.

Instant Pot Honey Ham (adventuresofanurse)

20 oz can pineapple chunks
1 c honey
1 c brown sugar, divided
7.5 pounds bone-in spiral ham

Put 1/2 c brown sugar in the bottom of the Instant pot. Cut a little ham off the edges if it won’t fit. Place Ham in the Instant pot. Add can of pineapple with juice. Pour honey over the top and 1/2 c brown sugar. Place on manual high pressure for 30 min. Do a quick release. Remove and serve.

Spicy Sichuan Noodles (Dan Dan Mian) (cooksillustrated)

8 oz ground pork
3 T soy sauce, divided
2 T Chinese rice cooking wine or dry sherry
ground white pepper
2 T oyster sauce
4 T Asian sesame paste or peanut butter
1 T rice vinegar
1 – 1 1/4 c chicken stock or canned low-sodium chicken broth
1 T peanut oil
1″ piece fresh ginger, minced (about 1 T)
6 medium cloves garlic, minced or pressed through garlic press (about 2 T)
3/4 t red pepper flakes
1 T toasted sesame oil
12 oz dried Asian noodles or 1 lb fresh Asian noodles (width between linguine and fettuccine) or 12 oz linguine
3 medium scallions, sliced thin (about 1/3 c)
2 c bean sprouts (opt)
1 T Sichuan peppercorns toasted in small dry skillet until fragrant, then ground (opt)

Combine pork, 1 T soy sauce, sherry and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster-flavored sauce, remaining soy sauce, peanut butter or sesame paste, vinegar and pinch white pepper in medium bowl. Whisk in chicken stock and set aside. Bring 4 qts water to boil in large stockpot over high heat. Meanwhile, heat 12″ skillet over high heat until hot, about 2 min. Add peanut oil and swirl to coat pan bottom. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 min. Stir in ginger, garlic and red pepper flakes; cook until fragrant, about 1 min. Add peanut butter/chicken stock mix; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 min. Stir in sesame oil. While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions, bean sprouts, and ground Sichuan peppercorns, if using; serve immediately. Serves 4. Note: If you are using natural peanut butter or Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 c chicken stock. Also note that the amount of sauce will coat 1 lb fresh noodles but only 12 oz dried noodles, which bulk up during boiling.

Easy Country Style BBQ Ribs (keyingredient)

Dry Rub

2 T salt
3 T brown sugar
3 T sugar
2 T lemon zest
3 T black pepper
1 T paprika (smoked is great)

Combine all ingredients in small bowl.

Ribs

4 lbs country style pork ribs
3 c ketchup
1 1/2 c beer
3/4 c cider vinegar
1/4 c Worcestershire sauce
1 T prepared yellow mustard
2 T brown sugar, or more to taste
1 t oregano
1 t basil
1 t thyme
1 t black pepper

Rub dry rub all over the ribs. Put them in a glass baking dish and cover with stretch wrap. Refrigerate several hours or overnight. Stir together ketchup, beer, vinegar, Worcestershire sauce, mustard, brown sugar, oregano, basil, thyme and pepper. Put 1 c of the sauce on the side to use later as a glaze. Put the ribs in a dutch oven or covered heavy pot that will accommodate them, pour the sauce over the ribs and cook over low heat for about 45 min or until the ribs are tender. (You can do this a day ahead and refrigerate the ribs if you are having a party). Prepare your grill or preheat your broiler.  Remove the ribs from the sauce and discard the sauce. Spread ribs with half the sauce that you reserved. Cook the ribs on the grill or under the broiler till crispy and browned, turn over and sauce the other side. It will take about 3 – 5 min on each side for them to glaze and caramelize and get yummy.

Instant Pot BBQ Ribs (dishesanddustbunnies)

4 1/2 lbs pork ribs
1 c BBQ sauce, divided
1 T apple cider vinegar

Dry Rub

2 T smoked paprika
1/4 t ground celery seed
1 1/2 t Kosher salt
2 T dark brown sugar, packed
2 t garlic powder
1/2 t mustard powder
1/2 t dried thyme
1/2 t white pepper
1/4 t cayenne

Turn on the Instant Pot and set it to “Saute”, this will heat up the pot so it will reach pressure quicker when it’s time to cook. Combine the Dry Rub ingredients using a fork or small whisk, try to break up any little chunks of seasoning so everything is evenly distributed. Remove the membrane from the underside of the ribs if there’s one still intact. (This is a thin layer of fat/tissue on the side close to the bones – removing this will allow the seasonings to better permeate the ribs.) Pat ribs dry using paper towel, you want to make sure to remove the excess moisture. Cut each rib rack into 3 sections so they’ll fit nicely into the Instant Pot. Using your hands, rub the dry rub seasonings into the ribs, making sure to concentrate on the meatiest sides. You can rub them together as well to make sure the ribs are evening coated. Allow the dry rub to soak into the ribs while you go onto the next step. Add 1/2 c BBQ sauce and cider vinegar to the Instant Pot and allow it to warm for a min or so. Now place the ribs, meat side down, into the instant pot on top of the sauce. Don’t worry if the ribs are not touching all the sauce – it’ll all work out in the end. Put the lid on the Instant Pot. Turn off the “Saute” function. Select the “Meat/Stew” function and set to cook for 35 min. Once the timer on the Instant Pot beeps, let it sit for 5 min. Then release the pressure. Remove ribs to a rectangular metal baking pan, lined with aluminum foil. Turn on the “Saute” feature, add the reserved 1/2 c BBQ sauce, stir and allow to reduce for about 5 min (while you do the next step). Using strong kitchen scissors or a knife, separate the ribs into individual pieces. Once the sauce has reduced at least 5 min (or more if you like), pour it over the ribs. Place into the oven to broil for 10 min. Note: If your ribs seem to have a lot of fat on them, try to cut most of it off. This will lessen the amount of time it takes for the sauce to reduce.

To Make In a Slow Cooker: Follow steps but instead of putting into Instant Pot, put into slow cooker. Cook on HIGH for 4 hours or on LOW for 6 – 8 hours. Reduce the sauce in a pot on the stove rather then in the slow cooker.

Cheesy Ham and Potato Chowder (spicysouthernkitchen)

4 slices thick cut bacon, diced
1 medium yellow or sweet onion, diced
2 medium carrots, peeled and thinly sliced
3 T flour
3 c whole milk
1 1/2 c water
2 t better than bouillon
1/2 t black pepper
1/4 t ground white pepper
1/2 t garlic powder
3 medium russet potatoes, peeled and diced
2 c diced ham
2 c shredded cheddar cheese

Cook diced bacon in a Dutch oven until crispy. Remove bacon with a slotted spoon and set aside. Leave about 3 T bacon grease in the Dutch oven. Add onion and carrots to bacon grease and cook over medium heat until soft. Sprinkle flour over onions and carrots. Stir and cook for 1 min. Gradually stir in milk and water. Add Better Than Bouillon, black pepper, white pepper, garlic powder and potatoes and bring to a simmer. Simmer for 15 – 20 min or until potatoes are soft. Turn heat to low and stir in ham and cheese until cheese is melted. Sprinkle bacon on top. Serve.

Chinese Barbecue Pork (eatlittlebird)

2 T vegetable oil
1 t sesame oil
2 T light brown sugar
3T runny honey, divided
3 T hoisin sauce
1 T oyster sauce
1 T soy sauce
1/2 T dark soy sauce
1 t Chinese five spice powder
2 cloves garlic, finely grated
1″ knob of ginger, finely grated
2 1 lb pork tenderloins
2 T runny honey (extra)

Place all ingredients for the marinade into a bowl and whisk to combine. Place the pork into a large ziplock freezer bag and pour the marinade inside. Make sure the pork is well-coated in the marinade. Place the bag into the fridge and leave it to marinate for 2 – 3 hours or overnight. When you are ready to roast the pork, take it out of the fridge and let it come to room temp in the marinade (about 30 min). Preheat oven to 350° F. Place a roasting rack inside a large baking tray and fill the tray with boiling water. The rack needs to be high enough so that, when the meat is sitting on top of the rack, the meat should not touch the water. The water helps to create a steam in the oven to cook the pork and to keep it moist. Place the pork on the roasting rack and roast for about 30 min (digital meat thermometer should read between 145 – 160 F), basting every 10 min or so. Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 T honey. Bring the sauce to a boil and simmer gently for a few min. Use this sauce to baste the pork. After 30 min turn the oven to grill (or broil) mode on high heat. If possible, place the tray as high as possible in the oven under the grill. Baste the pork generously every 3 – 5 min, making sure that it is browning nicely and doesn’t burn. Once the pork has caramelised nicely, remove the tray from the oven. Let pork rest for about 10 min before slicing. Serves 4.

Wisconsin Wannabe Bratwurst (diggindogfarm)

5 lbs well-fatted pork shoulder/butt
3 T kosher salt
1 T sugar
2 t freshly ground black pepper
1 1/2 t freshly grated nutmeg
1/2 t toasted and freshly ground coriander
1/4 t ground celery seed
1/8 t ground marjoram
1 1/2 t ground ginger

Use a fairly course grind, grinding just half the meat a second time with the same plate. Replace part of the salt with Tiparos Thai fish sauce. It adds “what’s that?” umami savoriness. Gently steam the sausages on low heat (165 – 170 F) until safe temp is reached.

Easy Homemade Pot Stickers (reallifedinner)

1 pkg pot sticker wrappers (36 count)
1 lb ground beef, pork, chicken or turkey
1 large carrot grated or finely chopped in your food processor
1/2 a small zucchini, grated or finely chopped in your food processor
3 green onions, finely chopped
3 T sweet chili sauce
1 T soy sauce
1/2 t ginger, scant
1/8 t ground black pepper
1/8 t salt
3 T canola or vegetable oil
1/2 – 3/4 c water

Combine ground meat, grated carrot, grated zucchini, finely chopped green onions, sweet chili sauce, soy sauce, ginger, salt and black pepper. Mix together thoroughly by hand. Place about 1 1/2 T mix on half of each won ton wrapper. Dip your finger in water and moisten 1 edge of a won-ton wrapper, fold it over and pinch it shut. Make a few folds along edge and pinch them to give them the pot sticker look. Repeat for all 36 won ton wrappers. In a large frying pan that has a lid, heat oil, place a layer of pot stickers in pan and cook for 1 – 2 min until browned on that side, flip over and add 1/2 c water and put lid on immediately (this will steam the pot stickers. Leave the lid on for 5 – 7 min, watch to see if water starts to evaporate. If it does add a little more water. Shake the pan back and forth every once in a while to make sure the pot stickers are not sticking to the pan. Serve hot with pot sticker dipping sauce. Repeat cooking process for rest of the pot stickers, depending on how large your frying pan is you may need to do 2 or 3 batches, If you don’t want to cook them all at once you can freeze them in an air tight freezer Ziploc bag for up to 2 months. Just make sure to lay them out in a single layer until they are completely frozen to keep them from sticking together. (The cooking time will need to be extended by 3 – 4 min of extra steaming if cooking frozen pot stickers). Makes 36.

Dipping Sauce

soy sauce
sweet chili sauce

Mix half soy sauce and half sweet chili sauce.

Million Dollar Bacon (thesweetestoccasion)

1 lb thick cut bacon
6 T brown sugar
1 t cayenne pepper
1 t cracked black pepper
1 t red pepper flakes

Preheat oven to 350° F and line a baking sheet with parchment paper. (You can sub aluminum foil if you don’t have any parchment paper lying around.) Then sprinkle the bacon with about half of the brown sugar. Sprinkle on the red pepper flakes, cayenne and cracked black pepper. Sprinkle the rest of the brown sugar on the top and pat all over. You don’t have to worry about coating the reverse side because as the bacon cooks, the sugary coating will run under it and coat the other side of the bacon, too. Then just pop it in the oven and bake for 20 – 30 min until it reaches your desired crispiness.

Pork Chops with Honey Garlic Sauce (tasteofhome)

4 bone-in pork loin chops (6 oz each)
1/4 c lemon juice
1/4 c honey
2 T reduced-sodium soy sauce
1 garlic clove, minced

In a large nonstick skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5 – 6 min on each side. Remove; let stand 5 min. Combine remaining ingredients; add to pan. Cook over medium heat 3 – 4 min, stirring occasionally. Serve with chops. Yield: 4 servings.

Shanghai Fried Noodles (thewoksoflife)

Pork and Marinade (Omit if you want the dish to be
vegetarian)

6 oz lean pork, sliced into ¼” strips
3/4 t cornstarch
1/2 t light soy sauce
1/8 t dark soy sauce
1 t shaoxing wine
pinch of sugar

Mix together the pork and marinade ingredients and set aside for 5­ – 10 min while you prepare the other ingredients.

For the rest of the dish

3 T oil, divided
8 shiitake mushrooms (fresh or dry – you have to soak them first if
they’re dried), thinly sliced
1 lb Japanese­style Udon noodles
2 1/2 t dark soy sauce
2 1/2 t soy sauce
1/4 t sugar
1 small bunch choy sum or baby bok choy, washed and trimmed

Heat 1 T oil in a wok over high heat. Add the pork stir ­fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more T oil to the wok and sautee mushrooms for about 2 min using medium heat. Break up the noodles gently with your hands and add them to the wok. Add soy sauces and sugar. Stir­ fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce. Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of dark vinegar right before eating, totally up to you.

Slow Cooker Smothered Pork Chops (bakeatmidnight)

2 lbs boneless loin pork chops
2 T olive oil
8 oz button mushrooms (opt)
1 10.75 oz can cream of mushroom soup, low-sodium preferred
1 envelope country gravy mix (can sub a dry chicken stock cube)
1/4 c ranch seasoning mix (homemade variety) OR 1 pkg commercial
1/4 c water

Heat a large skillet over medium-high heat. Add oil. Brown pork chops well on both sides. Place in a 5 – 7 qt slow cooker. In a small bowl, mix soup, gravy mix and ranch seasoning mix. Spread on top of the pork chops. In the same skillet brown mushrooms, if using. Deglaze pan with water. Add mushrooms and liquid to the slow cooker. Even if you don’t use the mushrooms, deglaze the pan and add the liquid to the slow cooker. Cook on low 6 – 8 hours, high 3 – 5 hours. Always check for doneness at the MINIMUM time. All crock pots cook differently. Note: It is STRONGLY recommended making your own ranch mix without salt. The commercial variety may be substituted, 1 envelope, but that could make this dish way too salty. Use caution.

Slow Cooker Honey Garlic Baby Back Ribs (afamilyfeast)

2 (2 1/2 – 3 lb) racks pork baby back ribs (5 to 6 lb total)

Cut each rack of ribs in half.

Rib Rub

3 T paprika
1 T smoked paprika
1 T garlic powder
1 T mustard powder
1 T ground ginger
1 t salt
1/4 t allspice
1/4 t cayenne pepper

In a small bowl, prepare the spice rub by combining the paprika, smoked paprika, garlic powder, mustard powder, ginger, salt, allspice and cayenne pepper until well blended. Rub the spice mix all over both sides of each rack of ribs, coating them evenly. Stand the ribs along the walls of a large oval (or round) slow cooker (with wide ends down and meaty sides facing the exterior). Cover the slow cooker and cook on low for 6 – 8 hours, until the ribs are tender. (You can tell the ribs are done when the meat starts to separate as you bend the ribs.) Position an oven rack 8″ below the heating element and preheat the broiler. Line a large, rimmed baking sheet with heavy-duty aluminum foil. Use tongs and a metal spatula to transfer the ribs to the prepared baking sheet, meaty-side down. Spoon or brush the sauce over the ribs and broil them for 4 min. Carefully turn the ribs over, generously brush them with additional sauce and continue to broil for about 8 min or until the ribs are browned and the sauce is caramelized, brushing with sauce once more about halfway through the cooking time. Tent the ribs with foil and allow them to rest for 10 min before transferring them to a cutting board and slicing. Serve the ribs with leftover sauce.

Sauce

1 1/2 c honey
3/4 c reduced-sodium soy sauce
3/4 c ketchup
10 cloves garlic, minced
1/4 t crushed red pepper flakes

Combine honey, soy sauce, ketchup, garlic and crushed red pepper flakes in a large saucepan. Over medium-high heat, bring the mix to a boil and then reduce to a simmer. Cook, stirring occasionally, for 15 min or until the sauce has thickened and reduced by about a third.

 

Pork Sausage Loaf (Mary C.)

1 lb sausage
2 eggs
1 granny apple, grated
1 med onion, grated
1 c pork dressing mix
1 t thyme
1 t parsley
1 t Rosemary

Combine first 5 ingredients, place in loaf pan. Top with herbs. Bake at 325 F for 50 – 60 min. Note: If using dry herbs, mix them in the loaf.

Pork Loin Roast with Sauerkraut and Apples(Traeger’s Everyday Cookbook)

1 1 lb bag of refrigerated sauerkraut
2 – 3 Granny Smith, cored and chopped
1/3 c brown sugar, packed
1, 2 – 2 1/2 lb pork loin roast
Traeger Sweet Rub or salt and pepper

Spread sauerkraut and apple pieces i the bottom of a 9 x 13″ glass baking dish. Sprinkle evenly with brown sugar. Season pork with Traeger Sweet rub and lay it on top of the sauerkraut, apple mix, fat side up. When ready to cook, start the Traeger grill on Smoke with the lid open til the fire is established ( 4 – 5 min). Set the temp to 350 F. Roast the pork for 1 – 1 1/2 hours or until the internal temp on an instant read meat thermometer reads 160 F. Transfer meat to a cutting board and let rest. Meanwhile stir sauerkraut and apple mix and arrange on a platter. Slice the pork roast and shingle the slices on top of the sauerkraut and apples. Serve immediately.