Tangy Pulled Pork

This recipe is easy, and amazingly delicious! It is the perfect dish to make on a busy day... Just assemble and your oven does the rest!






...tangy pulled pork...


2 to 2 1/2 pounds boneless pork shoulder or loin


2 teaspoons sea salt


1 teaspoon freshly ground pepper


2 teaspoons ground cumin


1/2 cup-1/2 the jar of apricot or mango preserves..depending on how tangy you like it.


1-2 jalapeños, sliced into rings (..and seeded.)


1 red onion- chopped corn tortillas (AUTHENTIC HAND MADE-from TRADER JOES.)


fresh cilantro


avacado


lime, cut into wedges


Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface. Place the pork in the center of the foil and season all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place on a COOKIE SHEET. Roast until your house smells AMAZING, about 4 hours; let cool. Unwrap the pork, RESERVE THE JUICES.. Use two forks to shred the pork, and transfer to your serving bowl. Pour the cooking juices, onion, and jalapeños back over the pork. Serve with the tortillas, cilantro, avocado and lime wedges. NOTHING ELSE. my husband loves to pile everything on. cheese.fresh salsa. rice.guacamole. it makes me so mad. TRUST me. it is just a simple taco and should be topped with a sprig of cilantro..drenched with lime juice and garnished with slices of avocado. and that is PERFECTION. Tip: The best place to warm the tortillas is in the oven: it's quicker than a skillet and less drying than a microwave. As soon as you remove the pork, turn off the heat, wrap the tortillas in foil, and warm them for 10 minutes. ..Makes for about 6-8 servings..if its a sunday meal..maybe 6. from BRIT GHARRING

Moo Shu Pork

I loved the Shitake mushrooms in this dish!

Moo Shu Pork
Ingredients
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine or sake
• 1 teaspoon dark sesame oil
• 2 teaspoons cornstarch
• 1 (1 1/2-pound) boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
• 10 dried shiitake mushrooms
• 1/2 cup (1-inch) sliced green onions
• 3 tablespoons minced garlic (about 12 cloves)
• 2 tablespoons minced peeled fresh ginger
• 1/4 cup dried wood ear mushrooms (about 1/4 ounce)
• 3 tablespoons rice wine or sake
• 3 tablespoons low-sodium soy sauce
• 1/2 teaspoon cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil, divided
• 2 large eggs, lightly beaten
• 3 cups thinly sliced napa (Chinese) cabbage stalks
• 4 cups thinly sliced napa (Chinese) cabbage leaves
• 2 tablespoons rice wine or sake
• 1/2 cup hoisin sauce
• 1 tablespoon low-sodium soy sauce
• 16 Mandarin PancakesPreparation

Combine the first 4 ingredients in a zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning occasionally. Remove pork from bag; discard marinade.
Combine boiling water and dried shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain; discard mushroom stems, and thinly slice mushroom caps. Combine sliced mushroom caps, green onions, garlic, and ginger in a small bowl; set aside.

Combine boiling water and wood ear mushrooms in a bowl; cover and let stand 20 minutes. Drain; cut mushrooms into thin slices. Set aside.

Combine 3 tablespoons rice wine and next 4 ingredients (3 tablespoons rice wine through black pepper) in a small bowl; stir well with a whisk. Set aside.

Heat 1 1/2 teaspoons vegetable oil in a wok or large nonstick skillet over medium-high heat. Add pork, and stir-fry 3 minutes. Remove pork from pan.
Add 1 1/2 teaspoons vegetable oil to pan.
Add eggs; stir-fry 30 seconds or until soft-scrambled.
Add shiitake mushroom mixture; stir-fry 1 1/2 minutes.
Add cabbage stalks; stir-fry 30 seconds.
Add the wood ear mushrooms, cabbage leaves, and 2 tablespoons rice wine; stir-fry 1 minute. Add pork and cornstarch mixture; stir-fry 2 minutes or until sauce is thick.
Place pork mixture on a platter.

Combine hoisin sauce and 1 tablespoon soy sauce. Spread about 1 1/2 teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with 1/2 cup pork mixture; roll up.

Contributed by Becki Cutler

Char Sui Pork {Crockpot}

Crockpot recipe's are perfect for busy mom's!

Char Siu Pork

Slow Cooker Char Siu Pork Roast is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, & sliced baby corn.

Ingredients:

1/4 cup low-sodium soy sauce

1/4 cup hoisin sauce

3 tablespoons ketchup

3 tablespoons honey

2 teaspoons bottled minced garlic

2 teaspoons grated peeled fresh ginger

1 teaspoon dark sesame oil

1/2 teaspoon five-spice powder

2 pounds boneless Boston butt pork roast, trimmed (pork loin will work)

1 cup fat-free, less-sodium chicken broth

Preparation:

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 5 hours. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Peach Pork Chops

It is super easy, but looks so sophisticated!

This is what the meat looks like when I purchase it from the store.


This is what the uncooked pork looks like before it goes into the oven.

Here is the beautiful finished product!

Peach Pork Chops

1-29 oz can peaches

6 Pork Chops

1 envelope Shake-N-Bake for pork

1/4 c Brown Sugar

1/4 c Catsup

2T Vinegar

Drain peaches, reserve syrup. Moisten chops in 1/4 c syrup. Coat with Shake-N-Bake. Place in shallow pan, bake at 425 degrees for 40 minutes. Meanwhile, heat together 1/2c peach syrup, brown sugar, catsup and vinegar. Pour over pork chops, decorate each piece with a peach, and bake for 20 more minutes.

This is one of my favorite dishes to make in the winter! One of my friends calls it my "signature" dish. I have had many compliments on this dish from people who normally do not enjoy pork. This is a keeper! My Aunt Janet passed this recipe on to me more than 10 years ago, and every time I make it my whole family loves it!