Pulled Pork Taquitos

I needed a vehicle for the Best Ever Queso.

Pin It Now!

Pork Souvlaki

Pork Souvlaki

½ cup olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
4 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 teaspoons Greek oregano
½ teaspoon salt
¼ pepper
1 ½ pounds pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes

2 cups of Greek yogurt
1 English cucumber, peeled and grated
1 clove of garlic, minced
1 tablespoon lemon juice

1 bell pepper, seeded and chopped
12 pitas, warmed
1 tomato, seeded and chopped

Whisk together the olive oil, onion, garlic, lemon juice, vinegar, oregano, salt and pepper. Pour over the pork and let marinate at room temperature for 30 minutes.

Stir the yogurt, cucumber, garlic and lemon juice. Stir and set aside.

Thread the pork onto skewers, alternating with the bell pepper. Broil for 5 to 7 minutes, until the pork is cooked through. Serve skewers with pita, tomato and cucumber yogurt sauce.

Pin It Now!

Tomatillo Pork Enchiladas

Tomatillo Pork Enchiladas

12 corn tortillas
2 cups cooked pulled pork
2 cups shredded Cheddar Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
½ cup tomatillo salsa (or your favorite salsa verde)

Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the pork with 1 cup of the cheese. Place a couple spoon fulls of the pork mixture in each tortilla, roll up and place in the prepared pan.

In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the sour cream and salsa. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.

Pin It Now!

Thai Sweet Chili Pork Tenderloin

I have been obsessed with Thai Sweet Chili sauce for years.  Back in the wedding planning days, my friends and I would always go to this one sushi restaurant for happy hour after our bridal fittings with Arlene, the best seamstress ever.  The sushi was good, but I was completely obsessed with the calamari they served.  It was very lightly battered and a small dish of sweet chili sauce was on the side, perfect for dipping.  I always keep a bottle in our fridge and I decided to try it as a glaze for pork tenderloin.  It was perfection.  I served it over Edamame Succotash, which was the perfect pairing.

Thai Sweet Chili Pork Tenderloin

1 pork tenderloin
½ cup Thai sweet chili sauce
2 tablespoons soy sauce
2 teaspoons minced ginger
1 clove garlic, minced

Preheat the oven to 400 degrees. Grease a shallow baking dish with cooking spray. Place the pork tenderloin in the prepared dish. Bake the pork tenderloin for 10 to 15 minutes, until the internal temperature reaches 145 degrees. Whisk together the sweet chili sauce, soy sauce, ginger and garlic. Brush the sauce over the pork tenderloin and return to the oven for 5 minutes more. Remove the pork from the oven, cover with foil and let rest for 10 minutes more. Slice and serve with the sauce from the baking dish spooned over top.

Pin It Now!

Hoisin Pork Tenderloin

Pork tenderloin is such a great meat for the summer. It cooks great on the grill and in no time. I love hoisin sauce, the sweet Japanese barbecue sauce pairs perfectly with pork tenderloin.  I served it over the easiest (and quickest) brown rice ever.  1 cup brown rice and 1 1/4 cups water in the Instant Pot set to manual for 22 minutes...and you have perfect rice every time.  I steamed some broccoli in the microwave and a complete meal was on the table in under 30 minutes.  Miss F was wary of the rice because she has only ever seen me make risotto in the Instant Pot.  And she hates risotto (why?)  Luckily, she quickly realized that this was not risotto, so she doused hers in Sriracha and ate it all up.

Hoisin Pork Tenderloin

2 tablespoons soy sauce
3 tablespoons hoisin sauce
1 tablespoon vegetable oil
1 teaspoon Sriracha
1 pork tenderloin

In a small bowl, whisk together the soy sauce, hoisin sauce, oil and Sriracha. Pour the marinade over the pork tenderloin in a large Ziploc bag. Seal and toss well to coat the tenderloin. Refrigerate overnight.

Preheat the oven to 425 degrees. Lightly grease a glass baking dish and place the tenderloin in the pan, pouring the marinade over top. Bake for 20 to 25 minutes, until the internal temperature of the pork registers to 160 degrees. Remove from the oven, cover with foil and allow to rest for 10 minutes. Alternately, the tenderloin can be grilled over medium heat until the internal temperature of the pork registers to 160 degrees. Slice and serve.

Pin It Now!

Instant Pot Pulled Pork Carnitas

The Instant Pot is perfect for making carnitas and it does so about 10 times as fast as my go to crockpot recipe.   Carnitas are perfect in tacos, on a tostada or even in a bolillo for a delicious torta.  They also make great burrito and chimichanga fillings.  Since the recipe makes a ton of carnitas, I usually put a couple recipes calling for them on our weekly menu.  I also usually have enough left over to freeze for later.   I also freeze the leftover canned chipotles to use later, I really like the smoky flavor they add to this recipe.

Instant Pot Pulled Pork Carnitas

1½ teaspoons salt
1 teaspoon freshly ground pepper
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon chili powder
1 ~4 pound pork shoulder, cut into 3” chunks
1 onion, sliced
1 cup chicken broth
1 chipotle, minced

Stir together the salt, pepper, garlic powder, cumin and chili powder. Rub the pork pieces with the spice mixture. Add the pork, broth, onions and chipotle to the Instant Pot. Close the Instant Pot and set on “Meat” for 60 minutes. Allow the pressure to release naturally for 15 minutes, then release the pressure manually. Shred the pork with two forks, discarding any large piece of fat. Serve as desired.

Pin It Now!

Crown Pork Roast

So who else is insanely busy this holiday season? I made this amazing dish last year for the holidays, but thought it was worth saving to post for the holidays this year. And so I set it to auto post. I uploaded the picture and nothing else. Then it posted. No text, no recipe, no nothing. And I didn't even notice! I have been so scatter brained with all that is going on right now. I dropped a friend off from an after school playdate without her backpack. Oops. I forget lunch plans completely (bonus, my lunch companion forgot as well.) Ack. Is it January yet? If you do find yourself wanting to serve an impressive dish, without much fuss, this is the holiday meal for you. The butcher does all the work! I had to order my crown pork roast, but most grocers should be able to accommodate such requests, especially around the holidays (Whole Foods and Kroger both were able to prepare a crown pork roast) Wishing you all a stress free holiday season!

Crown Pork Roast



8 slices firm white sandwich bread, cut into 1-inch squares
6 tablespoons butter
½ cup chopped onion
½ cup chopped celery
1 ½ pounds Granny Smith apples, peeled and cut into ¼ inch-thick wedges
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon dried sage
¼ teaspoon dried thyme
¼ cup chopped fresh parsley



For roast:
1 (9 to 11 pound) crown roast of pork
1 ½ teaspoons salt
½ teaspoon black pepper



For pan sauce:
1 cup white wine
1 cup chicken broth
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper



Preheat the oven to 350 degrees. Place the bread squares in a shallow baking pan, bake until lightly toasted, about 15 minutes. Melt the butter in a Dutch oven over medium heat. Add the onion, celery and apples. Cook, stirring occasionally, for 5 minutes. Stir in the salt, pepper, sage and thyme. Cook for 10 minutes more. Stir in the toasted bread and parsley.



Set the oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a roasting pan. Mound stuffing in the center cavity. Roast for 1 ¾ to 2 ½ hours, until an instant read meat thermometer reads 155 degrees. Transfer the roast to a carving board, cover with foil.

Place the roasting pan across two burners set to medium. Deglaze the pan with the wine, scraping any brown bits from the bottom of the pan. Whisk together the broth and flour. Stir in the broth and flour mixture into the roasting pan, whisking constantly. Add the salt and pepper, along with any juices from the carving board.



Remove the foil from the roast and carve into chops, serve with the stuffing and pan sauce.

Pin It Now!

Lemon Garlic Pork Tenderloin

I love making my mom's roast potato recipe, with whatever herbs I have on hand. This night, it was dill roasted potatoes (which would work beautifully with salmon) and green beans.  I had bought a giant bag of lemons at Costco, way overestimating my lemon needs, so I was on the hunt for savory lemon recipes.  I always have a pork tenderloin or two in the freezer and I looked for a recipe where I could roast the pork at the same temperature as the potatoes (damn you single oven!)  I found this recipe from I Wash, You Dry.   If you remember, try and marinate the pork overnight, it really adds a nice lemony brightness to the meat.

Lemon Garlic Pork Tenderloin

2 tablespoons lemon juice
3 tablespoons olive oil, divided
1 teaspoon minced garlic
½ teaspoon dried parsley
½ teaspoon salt
¼ teaspoon black pepper
1 (1 ½ to 2 lb) pork tenderloin

In a small bowl, whisk together the lemon juice, 2 tablespoons olive oil, garlic, parsley, salt and pepper. Place the pork in a large Ziploc bag and pour the marinade overtop. Refrigerate at least two hours, ideally overnight.

Preheat the oven to 425 degrees. Heat the remaining oil in an oven proof skillet over medium heat. Remove the pork from the marinade and sear on all sides in the oil. Transfer the skillet to the oven and cook until the internal temperature reaches 135 degrees, about 20 minutes. Remove from the oven, cover with foil and let rest for 10 minutes. Slice and serve.

Pin It Now!

Instant Pot Dr Pepper Pulled Pork

Miss F loves sandwiches for dinner. As long as they are hot sandwiches, she still refuses to eat any kind of lunchmeat, which certainly makes packing lunches trying. I love any excuse to make a homemade sandwich bun (I served these on cheddar hamburger buns, one of my favorites.)  Dr. Pepper pulled pork is so incredibly easy and it's even easier with the Instant Pot.   I am using the Instant Pot so often these days, I have finally gotten the hang out it.  This was Miss F's choice for her dinner on her first day of school...second grade, where is the time going?  She also selected the tator tots.  Not shocking.

Instant Pot Dr Pepper Pulled Pork

4 pounds pork shoulder
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
¼ to ½ teaspoon cayenne pepper
1 tablespoon vegetable oil
1 cup Dr Pepper

Cut the pork shoulder into 4 or 5 pieces, trimming any large pieces of fat. In a small bowl, stir together the brown sugar, paprika, chili powder, garlic powder, onion powder, salt and cayenne pepper. Coat the pork pieces with the spice mixture and allow to sit at room temperature for 30 minutes. Add the oil to the Instant Pot and set it to Sauté. Sauté the pork pieces 3 minutes per side until it is browned an all sides. Pour the Dr Pepper over the pork . Set the machine to cook on high pressure for 55 minutes. Close up the pot. After it is done cooking, allow the pressure to release naturally. Remove the pork from the pot and shred with two forks, discarding any large chunks of fat. Toss the meat with the cooking liquid. Serve on hamburger buns, topped with barbecue sauce and pickle slices.

Pin It Now!

Pork “Lo Mein” Ramen

I was obsessed with ramen when I was a kid. I would have a bowl nearly every day after school. I would drain the noodles and toss them with La Choy Lite Soy Sauce. It had to be La Choy Lite Soy Sauce, there was no substitution. In college, I learned to make the noodles in the microwave since I didn't have access to a stove. After college, I would come home to my loft nearly every day for lunch. One of my go tos for lunch was a grilled cheese sandwich and a bowl of beef ramen soup, dubbed the KT special. I always preferred ramen noodles to rice for serving stir fry, so I wanted to try using them in a lo mein recipe. It was fantastic! Totally curbed my ramen craving and added a little healthiness with a nice helping of fresh vegetables.  One thing I have yet to try is a fancy ramen noodle restaurant...I think I would be disappointed.

Pork “Lo Mein” Ramen

1 tablespoon cornstarch
1 teaspoon minced ginger
1 teaspoon Sriracha
2 tablespoons soy sauce
½ cup chicken broth
2 packages ramen noodles, flavor packets discarded
1 tablespoon canola oil
½ pound pork loin chops, sliced thin
½ pound mushrooms, sliced
¼ pound snow peas
½ green bell pepper, julienned
½ cup carrots, julienned
1 clove garlic, minced
½ teaspoon sesame oil

In two cup measure, whisk together the cornstarch, ginger, Sriracha, soy sauce and chicken broth. Prepare the ramen per package instructions, drain and set aside. Heat the oil in a large skillet or wok over medium-high heat. Stir fry the pork, mushrooms, snow peas, bell pepper and carrots for 3 to 5 minutes. Add the garlic and sauté 30 seconds more. Pour the broth mixture over the chicken and vegetables, bring to a boil and cook for a minute more. Add the noodles and sesame oil, toss well to coat completely. Serve.

Pin It Now!

Barbecue Pork Tenderloin with Skillet Summer Hash

This recipe started with me trying to use up fresh veggies from my parents' garden.   They gave me zucchini, bell peppers and tomatoes...all fresh from the garden plot.  You could easily grill the pork tenderloin, but sadly, I don't have that option at our house.  I sure wish I did.  One day I will own a grill again.  What a happy day that will be!   Frozen corn can easily be substituted for the fresh corn, a small bag of frozen corn will work just perfectly in the hash.  C thought the hash was missing potatoes, but I thought it was incredibly delicious without!

Barbecue Pork Tenderloin with Skillet Summer Hash

1 pork tenderloin
¼ cup of your favorite barbecue sauce

2 tablespoons butter
1 clove garlic, minced
3 ears corn, shucked and kernels stripped
1 zucchini, cut into half moons
1 green bell pepper, seeded and diced
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
3 tomatoes, seeded and diced

Preheat the oven to 425 degrees. Place the pork tenderloin in a greased shallow baking dish. Brush with the barbecue sauce. Bake for 35 to 40 minutes until a meat thermometer reads 160 degrees. Let the pork rest for 10 minutes.

In a large skillet, heat the butter over medium high heat. Add the garlic and sauté for 30 seconds. Add the corn, zucchini, bell pepper, basil, salt and pepper. Saute for 5 to 7 minutes, stirring often. Add the tomatoes and cook for a minute more.

Slice the pork and serve over top of the vegetable hash.

Pin It Now!

Pork Loin with Wine and Herb Gravy

I always buy a pork loin when it goes on super sale and break it down into two or three pieces to freeze for later.  This pork cooks up beautifully and couldn't be easier.  I served Miss F's without the gravy, but I may have eaten her portion.  It was delicious, especially spooned over mashed potatoes.  Be sure to allow the pork to rest while you prepare the gravy, I just throw a piece of aluminum foil over top and get to whisking.  This recipe was heavily adapted from Seasons & Suppers.

Pork Loin with Wine and Herb Gravy

¼ cup olive or vegetable oil
5 cloves garlic, peeled and slice in half lengthwise
2 tablespoons rosemary, chopped
¼ cup fresh sage leaves, roughly chopped
2 pound pork loin
1 ½ cups dry white wine, divided
½ cup chicken broth
2 tablespoons corn starch
¼ cup water
½ cup heavy cream

Heat the oil in a large Dutch oven over medium-high heat, sauté the garlic, rosemary and sage for about one minute. Add the pork to the pan and sauté it 5 minutes per side, then remove it to a plate. Add 1 ¼ cups of the wine to the pan to deglaze it, use a spoon to scrape up the browned bits from the bottom of the pan, cook for 2 minutes. Lower the heat to medium-low and return the pork to the pan. Cook for 45 to 60 minutes, flipping the pork every 20 minutes. Add ¼ cup of water if the pan gets too dry. When the pork has reached 150 degrees, remove to a plate, cover with foil and let rest while the gravy is prepared. Use the remaining ¼ cup wine to deglaze the pan over medium-high heat. Add the chicken broth and stir well. Whisk together the corn starch and water, stir into the pot whisking constantly. Reduce the heat to medium-low and stir in the cream, salt and pepper to taste. Slice the pork and serve with the gravy over top.

Pin It Now!

Tomatillo Pulled Pork Tacos

I love using the crockpot for shredded meats, it really is the easiest way ever to make tacos. Lately, I have been obsessed with tomatillos, they provide the perfect "tang" for TexMex dishes.  I used fresh tomatillos for this, but canned would work just as well if you aren't able to find them fresh.  To even further simplify things, you could easily use premade tomatillo salsa in place of the tomatillos, onion and jalapeno.  Miss F was a big fan of these tacos, especially since I served them in crunchy shells, which is a treat for her.

Tomatillo Pulled Pork Tacos

2 pound pork loin
6 tomatillos, husked and quartered
½ onion, chopped
½ jalapeno, chopped
2 cloves garlic, smashed
¾ cup chicken broth
½ lime
1 teaspoon cumin
½ teaspoon oregano
1 teaspoon salt
½ teaspoon pepper

Place the pork in the bottom of your crockpot. Layer the tomatillos, onions, jalapenos and garlic overtop of the pork. Pour the chicken broth into a 1 cup measure. Add the juice from half a lime, cumin, oregano, salt and pepper to the chicken broth; stir to combine. Pour the chicken broth over the pork in the crockpot. Cook on low for 7 to 8 hours. Remove the pork from the crockpot and shred with two forks. Return the shredded pork to the crockpot and cook for 30 minutes more. Serve with warm tortillas, sour cream, guacamole, cheese and tomatoes.

Pin It Now!

Tomatillo Pork Roast

Not the prettiest of meals, but one of the tastiest. I served this simple pork roast with one of my favorite sides, Mexican Sour Cream Rice. I would have despised the rice as a kid, but now I cannot get enough.  Miss F loves anything with tomatillo salsa, I always have a jar on hand.  In fact, she had an extra little cup of it for dipping.  I also replaced the green chiles in the rice with tomatillo salsa, but that still didn't convince her to have any.  We enjoyed this pork roast sliced one night, then had it shredded in flautas the next.  I love anything that I can stretch over multiple meals, makes things much easier.

Tomatillo Pork Roast

1 teaspoon brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon cayenne pepper
1 two pound pork loin roast
¼ cup tomatillo salsa

Preheat the oven to 375 degrees. Lightly grease a small roasting pan. Stir together the brown sugar, garlic powder, onion powder, chili powder, cumin, salt and cayenne pepper. Coat the pork loin with the spice mixture and place in the roasting pan. Spoon the salsa overtop of the roast. Roast for 1 hour, until the center of the roast reaches 140 degrees. Remove from the oven, tent with foil and let rest for 10 minutes. Slice and serve.

Pin It Now!

Cider Brined Pork Loin

I always make a crockpot of apple cider for Thanksgiving. C always makes fun of me because it is usually only his mom and I drinking it. I always have a ton leftover, but this year was even more than normal since my mother-in-law didn't join us for dinner. So, I perused the internet to find ways to use it beyond my normal apple cider pancakes (which I made a couple times.)  This recipe was inspired by Bon Appetit, but I made a ton of changes.  This is a fantastic one pot meal, perfect for winter.

Cider Brined Pork Loin

2 cups apple cider, divided
2 tablespoons kosher salt
2 tablespoons brown sugar
1 bay leaf, torn into small pieces
½ teaspoon whole black peppercorns

1 cup apple cider
½ teaspoon cornstarch
1 teaspoon water

1 (2 pound) center-cut boneless pork loin roast
1 clove garlic, minced
1 teaspoon chopped fresh rosemary
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil, divided
1 pound carrots, peeled and chopped
1 pound fingerling potatoes, halved
½ small onion, chopped

In a small saucepan, bring 1 cup cider, salt, brown sugar, bay leaf and peppercorns to a boil. Removed from the heat and stir in 2 cups water and 1 cup cider. Cool to room temperature. Place the pork loin in a 1 gallon plastic bag, pour the brine over and seal the bag. Refrigerate overnight.

Preheat the oven to 325 degrees. Bring 1 cup cider to a boil over medium high heat. Cook until reduced to ¼ cup, about 10 minutes. Stir in the corn starch and water.

Remove the pork from the brining liquid. Rub the garlic, rosemary, salt and pepper over the pork. Heat 1 tablespoon of the oil in a ovenproof skillet over medium high heat. Sear the pork on all sides, about 5 minutes per side. Brush the pork with the cider reduction. Toss the carrot, potatoes and onions with the remaining oil, salt and pepper to taste. Add the carrot, potatoes and onions to the pan with the pork. Place it in the oven and roast for 15 minutes. Brush again with the cider reduction and roast 20 minutes more, until the pork reaches a temperature of 140 degrees. Remove the pork from the oven and tent with foil on a plate. Return the carrot, potatoes and onions to the oven, increase the temperature to 400 degrees and roast for 15 minutes more, while the pork is resting. Slice the pork and serve with the carrot, potatoes and onions.

Pin It Now!

Chipotle Honey Chicken Tacos

I don't know why it took me so long to make this recipe from The Brewer and the Baker.  It has been on my list for nearly a year now.  Now that school is in full swing, things have been a lot busier around here, so crockpot meals are a staple.  Miss F doesn't get home from art class and dance until past 5 pm, which usually involves me picking her up.  This leaves very little time for dinner prep, you know with trying to work in a bath and homework each evening.  Miss F and I were huge fans of this chicken, C was not as impressed.  He said they were "too sweet" and didn't touch the leftovers.  I think I may reduce the honey to a tablespoon or two next time I make them.

Chipotle Honey Chicken Tacos

1 pound boneless, skinless chicken breast
1 to 2 chipotle peppers in adobo sauce
¼ cup honey
¼ small onion, roughly chopped
1 clove garlic
1 tablespoon olive oil
Dash Worcestershire sauce
¼ cup water

Tortillas
Guacamole
Shredded Monterrey Jack cheese
Tomatoes

Place chicken breasts in a crockpot. Add the chipotles, honey, onion, garlic, oil, Worcestershire sauce and water in a blender or mini food processor. Puree until smooth. Pour the sauce over the chicken, cook on low for 4 hours. Remove the chicken and shred using two forks, return to the cooking liquid and stir well to combine. Serve on warm tortillas with guacamole, cheese and tomatoes.

Pin It Now!

Crockpot Sweet and Spicy Pulled Pork

I entered a Fantasy Football game for the first time ever this year. Shawnda hosted the draft party and served her amazing margaritas. We had so many delicious snacks, but the standout was this pulled pork. I wanted to make it straight away, the recipe is adapted from America's Test Kitchen.  This is quite possibly the best pulled pork recipe I have ever made and I am going to use the fat separator method from here on out for all pulled pork recipes.  I had delicious margaritas, amazing pulled pork and drafted Tom Brady in the late rounds.  Total win.  And so far, I am #1-0 in fantasy football (shout out to Tom Herman!)

Crockpot Sweet and Spicy Pulled Pork

2 canned chipotle chiles in adobo sauce
1 tablespoon chile powder
¾ cup pineapple juice
4 garlic cloves, peeled
1 tablespoon light brown sugar
¼ teaspoon ground cumin
1/8 teaspoon ground cloves
1 (3-pound) boneless pork butt roast, trimmed and halved
Salt and pepper, to taste
1 tablespoon fresh lime juice, plus extra as needed
Tortillas for serving

Purée chipotle chiles, chile powder, pineapple juice, garlic, sugar, cumin and cloves in blender until smooth, about 30 seconds. Transfer to slow-cooker. Season pork with salt and pepper, add to slow-cooker and coat evenly with sauce mixture. Cover and cook until pork is tender, 9 to 11 hours on Low, or 5 to 7 hours on High.

Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.

Toss shredded pork with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Stir in lime juice and season with salt, pepper and additional lime juice to taste. Serve in warm tortillas.

Pin It Now!

Sweet Sriracha Glazed Pork Skewers

As soon as I saw this glaze on Pink Parsley, I knew I wanted to try it. I adapted it to include other veggies on the skewers for a more complete meal.  This glaze is amazing.  I am going to try it on chicken next.  Miss F had a grand time threading the skewers.  She made pork and bell peppers ones for herself and made skewers without tomatoes for C.  Feel free to make these on the grill, they would be equally fabulous on the barbecue.  Miss F had such a great time making the skewers, she made us fruit skewers for dessert that evening.  It's more fun to eat from a stick!

Sweet Sriracha Glazed Pork Skewers

1 pound boneless thick cut pork chops, cut into 1” cubes
1 teaspoon kosher salt
3 tablespoons brown sugar
2 tablespoons Sriracha
1 teaspoon cornstarch
1 bell pepper, seeded and chopped
1 small can pineapple chunks
1 cup grape tomatoes

Toss the pork and salt together in a bowl. Let stand at room temperature for 20 minutes. Whisk together the brown sugar, Sriracha and cornstarch in a small bowl. Soak wooden skewers in water and spray a broiler pan with cooking spray. Preheat the broiler to high. Thread the pork, bell pepper, pineapple chunks and tomatoes onto the skewers and place them on the prepared pan. Brush the skewers with half of the glaze. Broil the skewers for 4 to 5 minutes, flip the skewers and brush with the remaining glaze. Broil for 4 to 5 minutes more. Serve.

Pin It Now!

Garlic and Rosemary Pork Loin

This was not at all what I originally planned to make last Friday, but I am so happy I ended up switching up the plan. I had a ton of fresh rosemary on hand and this was the perfect way to use it up. The garlic and rosemary paste permeated the pork while it roasted, the whole house smelled incredibly (to me, not so much to C.)  Pork loin is usually on super sale every other week it seems, I usually buy one and break it down into two or three roasts.  This recipe is adapted from Bon Appetit.

Garlic and Rosemary Pork Loin

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 ½ teaspoons coarse salt
½ teaspoon ground black pepper
1 2 ½ -pound boneless pork loin roast, well trimmed

Preheat the oven to 400 degrees. Grease a baking dish with cooking spray. In a small bowl, stir together the garlic, rosemary, salt and pepper. Rub the garlic and rosemary all over the pork. Place the pork, fat side down, in the prepared pan. Roast for 30 minutes, then turn fat side up and roast 25 minutes more until the pork reaches 155 degrees. Remove from the oven, tent with foil and let rest for 10 minutes. Cut into 1/3” slices and serve.

Pin It Now!

Crockpot Barbecue Pork Ribs

I will confess that I have never made ribs before. Even though they are my most favorite barbecued meat. When I saw a full rack of ribs for under $3, I knew ribs were going to be attempted at my house. Even though we don't have a barbecue grill. My mom has always boiled them for a few hours, then finished them off in the oven or on the grill. I had a busy day, so tending to a boiling pot for a few hours wasn't going to work. I adapted a recipe from All Recipes, it was really quite easy. And the ribs couldn't have tasted any better.  I used bottle barbecue sauce because I am tired of C whining that the homemade kinds makes the house smell too vinegary.  I will definitely be buying ribs again, though I am hoping for more great sales on them this summer.

Crockpot Barbecue Pork Ribs

1 full rack of ribs, broken down to fit into the crockpot
½ cup water
½ onion, peeled and sliced
1 clove garlic, minced
your favorite barbecue sauce

Season the ribs generously with salt and pepper. Pour the water into the crockpot, layer the ribs on top. Layer the onions and garlic on top of the ribs. Cook on low for 8 to 10 hours. Preheat the oven to 375 degrees. Transfer the ribs to a baking sheet, discarding the onion slices. Brush the barbecue sauce all over the ribs to coat. Bake for 10 to 15 minutes, serve.

Pin It Now!