Pulled Pork Recipe

Via Food Network Kitchen

Total Time:
8 hr 30 min
Prep:
15 min
Cook:
8 hr 15 min

Yield:4 servings
Level:Easy 
CATEGORIES 
Pork Sandwich Slow Cooker
Ingredients
3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3 -to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving
Directions
Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

RR Corned Beef Recipe

INGREDIENTS

• 1 5-pound point brisket, trimmed
• For the brine:
• 4 quarts water, divided
• 1/2 pound Kosher salt
• 1 cup dark brown sugar
• 2 tablespoons pink curing salt aka Prague powder, optional – this gives the meat its characteristic pink color 
• 1/4 cup store-bought pickling spice blend or make your own: 4 crumbled dry bay leaves, 8 to 10 juniper berries, 1 tablespoon cracked black peppercorns, 2 teaspoons cracked allspice berries, 1 tablespoon dry thyme, 1/2 tablespoon each mustard seed and coriander seed 
• 4 large cloves garlic, crushed 
• 1 quart chicken stock 
• 2 large carrots, coarsely chopped
• 4 large ribs celery with leafy tops, coarsely chopped
• 2 to 3 large onions, cut into quarters
• 1 cabbage, cut into wedges
• Rye and pumpernickel or marble rye breads and brown mustard, for serving

PREPARATION

Pat meat dry and pierce meat all over on both sides with tip of skewer or small sharp knife tip.  

Bring 1 quart water to a boil and add salt, sugar, pink salt and pickling spices. Stir to dissolve salts and sugar into the liquid. Let cool (I put my pot outside to quick cool).  

In a large, 2-gallon plastic bag. combine the cooled brine base with remaining 3 quarts water. Add meat, remove all the air and seal bag. Place on a tray in the fridge and weigh meat down under a second tray to keep it submerged. Refrigerate for 5 days, turning meat once a day.  

To cook, remove meat from brine and pat dry. Add to Dutch oven with 1 quart chickenstock then add enough water to cover the meat by an inch. Add carrots, celery and onion, and bring to boil. Cover, reduce heat to low and simmer for 2 hours. Add cabbage and simmer another 30-40 minutes.

Remove vegetables to a warm platter, slice meat and top with stock to keep moist. Serve with bread and mustard alongside.

Turkey Taco Meat

yield: 4 SERVINGS
INGREDIENTS:
2 tablespoons olive oil
1/2 cup diced onion
1 cup diced carrot
1 cup diced zucchini
1/2 cup diced green bell pepper
1/2 lb. lean ground turkey {97/3 or 99/1}
1 envelope taco seasoning
1/2 cup water

DIRECTIONS:
In deep skillet, saute veggies in olive oil for 5-7 minutes or until they start to tenderize. Stir in ground turkey and break apart into smaller pieces. Once turkey is completely cooked, stir in taco seasoning and water. Let it cook down until most of the water has evaporated, about 3 minutes. Reduce heat to low and keep warm until you are ready to serve.

Lasagna Soup

INGREDIENTS

• 1/2 pound of pasta (I used rotini)
• 1 tablespoon oil
• 12-16 ounces ground Italian Sausage (my grocery store sells it in packages, just like ground beef)
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 – 3/4 teaspoon red pepper flake (omit if you don’t want the heat)
• 2 teaspoons oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil or 1/2 tablespoon fresh basil, chopped
• 4 cups chicken broth/stock
• 1- 28 oz can fire roasted diced tomatoes
• 2 heaping tablespoons tomato paste
• 1/2 cup cottage or ricotta cheese
• 1/2 cup freshly shredded parmesan cheese
• 2 and 1/2 cups mozzarella cheese, shredded

DIRECTIONS

1. In a large stock pot, heat the oil on medium heat and cook the Italian Sausage, breaking it apart as it cooks with a wooden spoon). Remove sausage from pan and set aside, draining any excess fat.
2. Add the onion to the stockpot and sauté until translucent. Then add in the garlic, and stir for a minute or two.
3. Stir in the red pepper flake and allow to cook for a minute.
4. Stir in chicken broth, diced tomatoes, uncooked pasta, tomato paste, oregano, basil, salt, and black pepper. The pasta will cook as the soup simmers.
5. Bring the soup to a boil, then reduce the heat to medium-low. Add the Italian Sausage back in and allow the soup to simmer for about 30 minutes.
6. Pre-heat your broiler on high. Make the cheese topping by combining cottage or ricotta cheese, parmesan cheese, and mozzarella cheese.
7. To serve, spoon about 1-2 cups of soup in oven safe bowls. Spread some of the cheese mixture over the top and broil for a few minutes, or until the cheese is all melted and bubbly. Keep a close eye on the bowls of soup as the cheese melts so that it doesn’t burn.
8. Serves about 6

Company Pot Roast

http://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe/index.html

Brussel Sprouts Au Gratin

http://www.foodnetwork.com/recipes/brussels-sprouts-gratin-recipe/index.html

Stir Fry Sauce

2/3 cup soy sauce
1/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes

Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce;