Perfect Pulled Pork

1 5-pound boneless pork butt (shoulder)


1 1/2 teaspoons smoked paprika

2 teaspoons black pepper

1 teaspoon cayenne

1 teaspoon dried thyme

1 teaspoon garlic powder

1/2 teaspoon salt

1 cup water

soft sandwich buns



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Cooking Directions:Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.



Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.



Makes 16-20 servings

Emeril's BBQ Ribs

These ribs are cooked at a low setting and slow. The meat literaly fell of the bone. The sauce is tangy, we all enjoyed it. I will make this recipe again. Super moist and tender ribs.

2 racks baby back pork ribs, about 1 1/2 pounds each, trimmed


1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons light brown sugar

1/4 teaspoon cayenne





BBQ Sauce

4 tablespoons unsalted butter

1 1/2 cups finely chopped yellow onion

6 garlic cloves, finely chopped

2 1/4 teaspoons sweet paprika

2 teaspoons Emerilís Bayou Blast or other Creole Seasoning

2 teaspoons dry mustard

1 1/4 teaspoons salt

1/2 teaspoon crushed red pepper

1/2 teaspoon black pepper

1/4 teaspoon cayenne

1 (6-ounce) can tomato paste

1 1/2 cups water

3/4 cup cider vinegar

3/4 cup plus 2 tablespoons dark brown sugar
Fill a small baking pan two-thirds full with cold water and place on the lowest rung in the oven. This helps to keep the ribs moist during the lengthy cooking time.




Position a second rack in the middle of the oven. Preheat the oven to 275 degrees F. Line a large baking sheet with aluminum foil.



To prepare the ribs, in a small mixing bowl combine the salt, black pepper, light brown sugar, and cayenne, and toss to combine. Divide the spice mixture equally between the two racks of ribs and, with clean hands, rub into the meat well on both sides.



Place the ribs on the foil-lined baking sheet and bake for 2 hours, uncovered.



While the ribs are baking, make the BBQ sauce: In a medium nonreactive saucepan over medium-high heat, add the butter and, when melted, add the onion and cook until it is very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast or other Creole seasoning, dry mustard, salt, crushed red pepper, black pepper, and cayenne, and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 minutes. Set aside to cool.



When cooled, transfer the sauce to a blender. Puree until very smooth, 1 to 2 minutes, then transfer the sauce to a small nonreactive bowl and set aside.



When the ribs have baked for 2 hours, use oven mitts or pot holders to remove the baking sheet from the oven. Using a basting brush and tongs to turn the ribs, lightly coat both sides of both racks of ribs with some of the BBQ sauce. Return the ribs to the oven and bake for 15 minutes.



Using oven mitts or pot holders, remove the baking sheet from the oven and, using tongs, carefully turn the ribs. Return the ribs to the oven and bake for 15 minutes longer. Remove the ribs and let cool slightly.



Using a sharp knife, cut the racks of ribs into individual ribs for serving. Serve immediately, with the extra BBQ sauce at the table.



Yield: 2 racks of baby back pork ribs, serving 4 - 6; 3 cups of barbecue sauce

Cajun Pulled Pork

This recipe is from A Year of Slow Cooking.
4 pounds boneless pork shoulder
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper
1 teaspoon smoked paprika
1 teaspoon black pepper
1/2 cup onion, chopped
1 tablespoon butter
2 cups water

Place the pork into the crockpot. In a small bowl combine the brown sugar, cumin, garlic powder, onion powder, red pepper, paprika and black pepper. Mix and sprinkle onto the pork. Place chopped onion and butter on top. Next pour the water onto the pork and sides of crockpot.
Cover and cook on low for 8-10 hours, or until meat shreds easily with forks. Serve on wraps and/or taco shells with lettuce, salsa and cheese.

Peking Pork Chops

This excellent recipe comes from A Year of Slow Cooking.6 pork chops
1/4 cup brown sugar
1 teaspoon ginger
1 teaspoon 5 Spice Powder
1/2 cup gluten free soy sauce
1/4 cup ketchup
4 cloves garlic, chopped
1 medium onion, chopped

The Directions.
In a small bowl mix all ingredients but the pork chops. Laddle half of the sauce into the crockpot, place the pork chop in and then add the other half of the sauce.


Cover and cook on low for 6-8 hours, or on high for about 4.
Serve with rice and veggetables.

Crockpot Carnitas

This delicious recipe is from allrecipes.com
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
Directions
Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

South American Peanut Pork

I served this last night with the quinoa. I found the recipe at www.jif.com
2 tablespoons Crisco® Pure Canola Oil
• 3 to 4 cloves garlic, minced
• 1 1/2 cups chopped onion
• 1 cup chopped red bell pepper
• 1 cup shredded carrots
• 1 1/2 pounds pork tenderloin, cut into 1/2 inch cubes
• 1/2 tablespoon paprika
• 1/2 tablespoon sugar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• Salt and pepper
• 4 cups chicken broth
• 1 cup Jif® Extra Crunchy Peanut Butter
• Hot cooked rice
• 1/2 cup dry roasted peanuts, chopped
• Thinly sliced green onions


Directions:
1. HEAT oil in a large saucepan over medium heat. Add garlic, onion, bell pepper and carrots. Sauté about 2 minutes, stirring often.
2. ADD the pork, paprika, sugar, cumin and cayenne pepper. Add salt and pepper to taste. Brown pork on all sides.
3. POUR in chicken stock, scraping the bottom and sides of pan to deglaze it. Add peanut butter; bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, about 15-20 minutes until the pork is tender.
4. SEASON with additional salt and pepper, if desired. Serve over rice, topped with sliced green onions and chopped peanuts

Pulled Pork Sandwiches

In a skillet with 1 T olive oil, saute 1 medium onion , chopped. Add 3 cloves garlic , chopped, 1T Coleman's powdered mustard, 2 tsp. paprika, 2 tsp. cumin, 1 tsp. cayenne pepper, 2 C ketchup, 1/4 C brown sugar, 1/3 C Worcestershire sauce, 1/4 C apple cider vinegar, 1 1/2 C water, 1 T molasses and salt and pepper to taste. Bring to a boil and drop temperature to simmer for 15-20 minutes. Place in the crockpot with a 2lb. boneless pork tenderloin. Cook on high for 5 hours, shred with 2 forks ( in the crockpot) mix with the sauce and cook on low for 30 minutes.

Guy Fierie's Honey Kissed Pretzel Crusted Pork

I adapted the recipe from Guy Fieri's:
1- 1 1/2 pound pork tenderloin, trimmed
2 tablespoons honey
2 tablespoons stone ground mustard
1 tablespoon Dijon mustard
1/2 jalapeno, minced
1 cup salted pretzels, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly chopped rosemary
1 teaspoon dry rubbed sage
1 teaspoon paprika
Salt and freshly cracked pepper
Preparation
1Combine honey, stone ground mustard, Dijon and jalapenos in small bowl. Set aside.

2Place pretzels in resealable bag. Crush pretzels using rolling pin. Set pretzels aside.

3Place garlic powder, onion powder, rosemary and sage in blender container. Cover and blend until finely ground.

4Place pork on large piece of waxed paper. Sprinkle and rub pork with herb mixture. Spread mustard mixture on pork. Wrap pork with the waxed paper and marinate in refrigerator for 20 minutes.

5Unwrap pork. Roll pork in 1 cup crushed pretzels, pressing pretzels on pork. Place pork on a grill screen or small jelly roll pan.

6Preheat gas grill to medium-high. Turn off center burner. Place pork on grill screen, on grill rack over unlit burner. Cover and grill over indirect medium heat for 25 minutes or until internal temperature reaches 155°F. Transfer pork to cutting board. Loosely cover with foil and let rest for 5 to 10 minutes.

7To serve, carve pork into 1/2-inch-thick slices. Drizzle slices with Tenderloin Sauce (see recipe link in "Additional Info"). Serve immediately.

I omitted the jalapeno, used Montreal seasoning and rosemary instead of the onion powder, garlic powder, sage and paprika, I also bake in the oven at 275 for 3 hours and for the sauce I used red wine instead of the white.

Moo Shu Pork

This recipe from Family Circle magazine was a flop. The dish really had no other flavor than the overpowering cabbage. i would not make this dish again.
Ingredients:

1/2 cup hoisin sauce
3 large cloves garlic,minced
2 Tbl dark asian sesame oil
2 Tbl reduced sodium soy sauce
1 Tbl cornstarch
1 (16oz) bag shredded coleslaw mix
1/2 bag shredded carrots or 5oz
3/4 lb boneless pork loin chops


12 flour tortillas
green onion,tops cut into strips (scallions)


Directions:

Stir hoisin,garlic,sesame oil,soy sauce and cornstarch together in a bowl,set aside.
Place coleslaw mix and carrots into slowcooker.Cut pork chops into 1/8 inch slices,then cut each slice lengthwise in half.Place over veggies in slowcooker.Drizzle with 1/4 cup of hoisin sauce mixture.Cover and cook on high for 4 hours or low for 6 hours.
Remove cover,stir in remaining hoisin mixture.

Heat tortillas according to package directions.Place 1/2 cup pork mixture into each warmed tortilla.Top with scallion strips. Roll up and enjoy.

Porketta with Two Potatoes

This recipe is from the 2003 Pillsbury Doughboy Slow Cooker Recipe Book. The recipe is very tasty. i liked the rub on the pork.

Beer Marinated Ribs

The only change I would make with this recipe is simmering for at least 30 minutes longer on the stovetop.

Baked POrk Chops and Apples

For this recipe I used black currant jelly. I like the apples better thank the pork chops.

Cafe Rio Pork

I found this recipe at MMM....Cafe. What a great recipe. I really loved the sauce. This is a keeper recipe. I used jalapeno peppers instead of the serano peppers, other than that I went by the recipe directions. I guess my meal turned more into a burrito salad.

Pulled Pork With "Open Pit" Style BBQ Sauce

We love Open Pit BBQ sauce but, now that it has high fructose corn syrup i will no longer buy it. So I was in search of a recipe similar to Open Pit. This BBQ sauce was excellent but, it was not exactly like Open Pit. I will keep this recipe , everyone loved it.

Baked Mini Corn Dogs

This recipe was featured in the new Food Network Magazine.

Baked Mini Corn Dogs:

1 cup reduced-fat milk

1 package active dry yeast

2 tablespoons extra-virgin olive oil

2 tablespoons packed light brown sugar

1 cup fine yellow cornmeal

1 3/4 cups all-purpose flour, plus more for dusting and kneading

1 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon cayenne pepper

9 reduced fat hot dogs, halved crosswise - (I used Nathan's mini hotdogs)

1 large egg, beaten - I omitted this part

1 tablespoon black sesame seeds (optional) - I omitted this too

Warm the milk to about 100 F in a sauce pan; pour into a medium bowl. Spring in the yeast and left soften for about 2 minutes. Stir in the olive oil, brown sugar and corn meal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. After the rise i wrapped each hotdog in the cornbread and placed onto a Silpat lined cookie sheet. I baked the dogs in a 450 degree oven for 15-20 minutes.

Crockpot Ham

In a crockpot place: 1 head of cabbage shredded, 3 tart apples chopped, 1 good size boneless ham. in a measuring cup mix 1 C apple cider and 2 T maple syrup. Pour over the top and cook on low for 6 hours.

Lazy Man's Ribs

I used boneless country style ribs for this recipe and "shredded" the meat right before serving. Excellent sauce.

Cappy Bread

Take 1 loaf of Italian bread and hollow out the center leaving just a shell. Reserve bread. Brush the inside of the bread shell with olive oil and bake in a 350 degree oven for 10 minutes. Meanwhile beat 6 eggs, 1 C milk,1 C bread cubes from reserved bread, 1 C shredded cheddar cheese, 1/4 c grated Parmesan cheese, salt and pepper, dried oregano and 1 lb. hot ham cut thin and cubed. Pour into the bread shell , dot with butter, and bake in the oven for 45- 60 minutes or until golden brown on top and a knife inserted in the middle comes out clean when you test it.

Crockpot Pork and Sweet Potatoes

In a crockpot, place a 2lb. pork tenderloin. Around the pork tenderloin arrange sweet potatoes( I used 2 large cans of drained sweet potatoes). In a skillet melt 2 T butter. Saute 2 medium onions, coarsely chopped and 3 medium apples, coarsely chopped. saute briefly and add to the crockpot. Season with salt, pepper and thyme. Add 1 cup of chicken broth, cover and cook on high for 6 hours. Serve with cracked wheat bread.

Slow Cooker Spare Ribs

Excellent Slow cooker recipe. The ribs were tender as could be! This recipe is a real keeper.