Slow-Cooker Dry Rub Pulled Pork

A 6-7 pound pork butt is a lot of pork, but I like to freeze pulled pork in small batches.  Nothing better than week-night pulled pork nachos! The dry rub seasoning is mild enough that the pork can be used in a variety of recipes.

Ingredients:

1 6-7 ounce pork shoulder roast, or Boston butt

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

Directions:

• Combine dry rub ingredients
• Pat roast dry with paper towels, and rub with seasoning.
• Place roast fat side up in a large crockpot.
• Cover and cook on high for 4 hours. Reduce heat to low and cook 4 more hours
• Remove roast and let rest for 45 minutes
• Discard bone, fat and tissue.  Shred meat
• Serve with barbecue sauce if desired.

Glazed Roast Pork Loin

I love this marinade/glaze/sauce. A bit of a bbq flavor with soy and ginger.

Ingredients:
1 1/2-3 lb double loin pork roast
3/4 cup red wine
1/3 cup brown sugar
1/4 cup vinegar
1/4 cup ketchup
1/4 cup water
1 tablespoon peanut oil
1 tablespoon soy
1 clove garlic, minced
1 teaspoon curry
1/2 teaspoon ginger
1/4 teaspoon pepper
2 teaspoons cornstarch

Directions:

• Combine wine through pepper in a large zip-lock baggie. Add pork and marinade 6 hours or overnight. Reserve 1 1/4 cups marinade and refrigerate
• Pat meat dry with paper towels. Place on roasting rack. Insert meat thermometer and roast in a 325 degree (300 degree convection roast) oven for approximately 1 1/4-1 1/2 hours for a 1 1/2 pound roast, or until internal temperature is 160 degrees.
• Heat marinade and cornstarch. Stir until thick and bubbly. Cook two minutes more. Brush meat frequently after one hour of roasting.
• Boil remaining sauce and pass with pork.

Servings 5-10

Asian-style BBQ porkchops

This recipe calls for sake or mirin. I found mirin in the Asian aisle of my local grocery.

Ingredients:
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon pineapple juice
2 teaspoons minced fresh garlic
1 1/2 teaspoons sake (or mirin)
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
4 (4 ounce) pork chops (about 1/2 inch thick)
1/4 teaspoon sea salt
1 teaspoon sesame seeds, toasted

Directions:

• Combine first eight ingredients in a zip-lock bag; add pork and seal. Marinate at room temperature for 25 minutes.
• Heat grill pan over medium-high heat. Coat pan with cooking spray.
• Remove pork from bag, reserving marinade. Sprinkle pork with salt. Cook pork for 3-5 minutes per side, or until done.
• Pour reserved marinade in small sauce pan; bring to a boil. Reduce heat and simmer 2 minutes until thickened.
• Brush pork with reduced marinade; sprinkle with seasame seeds.

Servings: 4

Hoisin Baked Pork Chops

Chinese hoisin sauce, found in the Asian foods aisle of your local grocery store, gives these pork chops a rich color and flavor. They marinade quickly for an easy weeknight entree.

Ingredients:

1/4 cup soy sauce
2 tablespoons oil
1 tablespoon brown sugar
1/4 cup hoisin sauce
1 1/2 pounds lean boneless pork chops

Directions:

• Combine first four ingredients in a large plastic locking bag. Add pork and refrigerate for 1-3 hours, occasionally turning chops in marinade.
• Discard marinade. Bake pork chops at 350 degrees in shallow baking dish for 15 minutes on each side, or until done.

Servings: 4

Pork Roast with Cranberry-Apple Glaze

We had this pork roast for dinner on Saturday along with scalloped cabbage. Another winter weather meal that really satisfies. The glaze makes ample sauce to serve.

Ingredients:
1 2-3 pound pork loin roast (single loin)
salt, pepper
1 clove minced garlic
1 12-ounce bag of fresh cranberries
3/4 cup maple syrup
2 tablespoons brown sugar
2 cups finely chopped apple
zest and juice of 1/2 lemon
dash of ginger
dash of cinnamon

Directions:

• Trim fat from roast; season with salt and pepper; rub with minced garlic.
• Roast for 60-80 minutes at 350 degrees. (155 degrees on meat thermometer.
• Combine glaze ingredients and cook over medium heat for 15-20 minutes. Remove from heat. Puree half of the glaze in food processor or with immersion blender. Spoon pureed glaze over the roast during last 30 minutes of cooking.
• Reserve additional glaze and pass when serving.

Servings: 6-8