Pulled Pork Pizza

With Summer right around the corner I'm sure a lot of families will be making Pulled Pork to serve at their backyard BBQ's. I'm assuming like us, most of you will have left over meat. I love a good pulled pork sandwich on a potato roll with creamy coleslaw and pickles but you can only have it so many times before you end up freezing the rest of the meat. This pizza is a great way to use your left over pulled pork.....I challenge you to make this pizza instead!! It's easy, cheesy and ridiculously delicious!!

Ingredients:

Whole Wheat Pizza Crust

2 Cups Shredded Cheddar Cheese

1 Large Onion - Sliced Thinly (Caramelized)

1 Cup Sweet Baby Ray's BBQ Sauce

2 Cups Leftover Pulled Pork

1/4 Flour

Pam Spray

Preheat your oven to 425 F. Cut and caramelize your onion so it is ready to put on the pizza by the time the oven is read y (If you are unsure how to caramelize an onion - See below). Spray your pizza pan with Pam and set aside. Using a little bit of flour roll your pizza dough out into a circle about 1/4 inch in thickness. Spread out into pan so it fit appropriately. Squeeze about a cups worth of BBQ sauce on your pizza crust and spread it out evenly leaving yourself a little bit of crust. We enjoy Sweet Baby Ray's but if you have a sauce you prefer use that one instead.

Spread the shredded meat out evenly over top of the BBQ sauce. Pull larger sections of meat apart so it's not in huge chunks and will be easy to eat. Try and keep the layer of meat as low as possible and to the edge of the sauce.

Top the pulled pork with caramelized onions. For those of you who don't know how to caramelize an onion. In a medium pan over medium, heat up 1 Tbsp of Olive oil and slowly cook the thinly slice onion pieces for about 30 minutes, stirring frequently so they don't stick or burn. S&P them, after a few minutes add some water so they don't stick to the pan and continue to cook until they as soft and light brown. Spread the caramelized onions over top of the pork.

The last layer is shredded cheddar cheese. Then bake the pizza about 15-18 minutes, until the pork has heated through the crust is light brown and crispy and the cheese is completely melted. Allow the pizza to cool at least 5 minutes before slicing and serving.

Enjoy!!

Slow Cooker Pulled Pork Chili

This dish is perfect for this week when some of the country is freezing their butts off. I complain about the cold but I shouldn't. Here in NJ it was 6 degrees last night. Some place in Minnesota I saw was going to be -50 degrees either yesterday or today. I'm not even sure what that would feel like and hope I never do. How many layers of clothing do you have to wear to feel warm?  I would never want to get out from under my blankets in the morning.

This meal requires almost two days to prepare but its worth the effort since it makes so much and when its going to take two days to make you definitely want it to be for more than one meal.  This is adapted from How Sweet Eats.

Ingredients:
2.5 - 3 lb pork shoulder or butt, with bone or without
2 tbsp brown sugar
1 tsp salt
1 tsp pepper
1 tsp onion powder
8 ounces of beer

3 cloves of garlic
1 shallot, diced
1/2 medium onion diced
1/2 red bell pepper chopped
1/2 green pepper chopped
1 28 oz can tomato puree
1 28 oz can crushed tomatoes
2 14 oz cans kidney beans drained and rinsed
1 small can tomato paste
4 tbsp chili powder
2-1/2 tbsp ground cumin
1 tbsp paprika
1/4 tsp crushed red pepper flakes

for topping if desired
grated cheese
chopped scallions
sour cream

Directions:
Season pork shoulder with sugar, salt, pepper and onion powder.  Place pork in slow cooker and add the beer. Cook on low for 8 to 10 hours.  This can be done in the morning and then refrigerate the cooked pork over night until you start the next step the next day or you can cook the pork overnight and then do the next step when you wake up in the morning.  Shred the pork with forks or kitchen tongs.  Remove bone and chunks of fat if desired.  Empty liquid and everything else that is in the slow cooker.   Add garlic, shallots, peppers, and onions to a clean slow cooker.  

Continue to add tomato puree, crushed tomatoes, beans, tomato paste and remaining spices. Mix well.
Add shredded pork and stir again.  Cover slow cooker and cook on low for at least 4 hours and up to 8.
Taste before serving to see if you would like anymore spices to be added.

Serve with sour cream, cheese, and scallions.  Leftovers can be frozen and eaten for a few days.

Enjoy!!



Linked at: http://www.thecountrycook.net/

Pretzel Crusted Mustard Dipped Schnitzel

Happy Oktoberfest!! Schnitzel is a family favorite this time of year since we are part German. Unfortunately, in our area of NJ German restaurants are few and far between so you just have to make these traditional dishes on your own. When I got the bag of ShopRite Pretzels in my monthly Potluck Package my first thought was to make a dessert but I felt like that was too common to pair the pretzels with chocolate. It was John's idea to make schnitzel with the pretzels. So these are a homage to him and the delicious pretzels you dip in mustard at a German beer garden we used to go to before I moved him out to the suburbs. I hope you give it a try this Oktoberfest season.

Ingredients:

6-8 Thin Cut Boneless Pork Chops

2 Cups ShopRite Waffle Pretzels - Crushed

1 Cup Flour

3 Eggs

1/3 Cup Whole Grain Mustard

3 Tbsp Canola Oil

S&P

1 Lemon - Wedges for Garnish

Start by pounding the pork chops with a meat mallet on both sides until they have spread out and are about a 1/4 inch in thickness.

In a shallow bowl scramble the eggs, then whisk in the whole grain mustard until it is completely combined, set aside. Put the flour in another shallow dish and season it with salt & pepper, mix it together using a fork.

 In a food processor chop up the pretzels into coarse crumbs, this will take about 20-30 seconds. You want there to be fine pretzel flour as well as tiny little pretzel crumbs. Pour the pretzels into another shallow bowl and make an assembly line on your counter top so the pork can easily go from the  seasoned flour, to the egg wash and then into the pretzels before going into the hot pan.

 In your largest pan heat the oil over medium heat until it spits when water hits it. Place each pork chop into the four, then the egg, then the pretzels, shaking off any access and carefully into the hot oil. Allow them to fry on both sides for 4-5 minutes or until cooked through and golden brown. Serve with lemon wedges, along side some red cabbage and mashed potatoes.

Enjoy!! 

Slow Cooker Glazed Pork Loin

I first saw this on pinterest when my daughter Kelly pinned it and then made it.  She loved it so I figured I would give it a try.  Its super easy and doesn't have a lot of ingredients so it's put together in a few minutes. The recipe is from candcmarriagefactory.com.  The leftovers, if there are any, are great on a sandwich.

Ingredients

2-1 lb pork tenderloins

1 tsp ground sage

1/2 tsp salt

1/4 tsp pepper

1 clove garlic, crushed

1/2 cup water

Directions:

Combine sage, salt, pepper and garlic.  Rub over meat.  

Place meat in slow cooker with 1/2 cup of water.  Cook on low for 6-8 hours.

Glaze
1/2 cup brown sugar
1 tbsp cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tbsp soy sauce

About 1 hour before the tenderloins are done, combine ingredients for glaze in small saucepan.  Heat and stir occasionally until mixture thickens. Before adding the glaze on the tenderloins empty most of the liquid in the slow cooker as it will make the sauce too thin. Brush the roasts with glaze 2 or 3 times during the last hour of cooking.  Serve with remaining glaze on the side.  

Enjoy!  Susan

This is linked to www.thecountrycook.net, www.foodiefriendsfriday.com, www.notyourordinaryrecipes.com, http://www.sixsistersstuff.com/, http://swtboutique.com/, http://www.flourmewithlove.com/, http://iamaddictedtorecipes.blogspot.ca, http://www.pandpkitchen.com/, http://www.ishouldbemoppingthefloor.com/, http://www.nap-timecreations.com/, http://www.mandysrecipebox.blogspot.com/, http://www.chef-in-training.com/, http://insidebrucrewlife.com/, http://djssugarshack.com/,  http://housewivesofriverton.blogspot.com/, http://www.hungrylittlegirl.com/, http://thenymelrosefamily.com, http://mizhelenscountrycottage.blogspot.com/, http://www.momontimeout.com/, http://www.michellestastycreations.com/

Grilled Pork Chops with Plum Sauce

Happy Labor Day!! Although I don't know how happy everyone will be today considering it is the unofficial end of yet another summer that went by way too fast. Even though the beach days are over and the kids will be going back to school, don't forget you can still continue to use your outdoor grill. Plums which are a summer fruit will be in abundance for a little while longer so eat them while you can. This plum sauce is sweet and sour, giving the juicy pork a great fruit topping. 

Ingredients:

5 Ripe Plums - Sliced

4 Thick Cut Boneless Pork Chops

2 Tsp Fresh Ginger - Minced

2 Tsp Minced Garlic

1 Cup Chicken Broth

1 Tbsp Canola Oil

2 Tbsp Honey

1 Tbsp Chinese Five Spice Powder

S&P

Adapted from: http://thewellfednewlyweds.blogspot.com

Start by preheating your outdoor grill to medium heat. Next, wash and slice your plums, discard the pits. Mince your garlic and ginger. Pour the oil in a pan over medium heat. Add the plums and ginger, cook stirring occasionally for 3 minutes.

 Next add the garlic and chicken broth, give it a few good stirs and cover the pan. Let it simmer for about 5 minutes. While the plum sauce is cooking you can work on the pork chops.

 Season both sides of the pork with salt & pepper. Sprinkle the Chinese 5 spice powder over the tops of the chops and rub it into the pork, do the same thing on the bottom side of the pork chop as well. Spray or oil down the grill and place the pork chops in the middle. Go inside and check on your plum sauce, take the top off of the pan and allow the sauce to thicken for 5-10 minutes as the pork cooks.

These pork chops were not that thick so they only cooked about 5 minutes on each side. Be careful to change your grilling time depending on the thickness of your pork. When they have finished cooking take the off the grill and set aside.

Now that your plum sauce has cooked down, stir in the honey. Cook for additional 2-3 minutes. Top each pork chop with a heaping table spoon of Plum Sauce. These fruity pork chops paired great with mashed sweet potatoes and green beans.

Enjoy!! - Nicole

Linked at: http://iamaddictedtorecipes.blogspot.ca, http://www.flourmewithlove.com, http://adventuresofadiymom.blogspot.com, http://www.nap-timecreations.com, www.chef-in-training.com
www.mandysrecipebox.blogspot.com, www.insidebrucrewlife.com, www.ladybehindthecurtain.com, www.djssugarshack.com, www.momontimeout.com, www.mandatorymooch.blogspot.com,
www.somethingswanky.com, www.mizhelenscountrycottage.blogspot.com, http://www.michellestastycreations.blogspot.com/, http://thenymelrosefamily.com/, http://housewivesofriverton.blogspot.com/, http://www.notyourordinaryrecipes.com/, http://www.thecountrycook.net, http://www.robynsview.com/, http://www.sixsistersstuff.com/

Teriyaki Pork Sliders w/Pineapple Salsa

It's finally here!  The longest day of the year.  We have patiently waited all year for this day. It will be light for 15 hours and almost 6 minutes today.  Get outside and enjoy it and if you live in New Jersey where its going to be 96 today take a cold drink with you and maybe a portable fan and definitely some sunscreen. I would also recommend not wearing too much clothing not doing too much strenuous outdoor activities.  The start of summer starts at 7:09pm.  Hopefully I will be outside until sunset at 8:32pm unless I get too many mosquito bites and have to come in.  Enjoy the longest day however you decide to spend it.      

These were one of 4 types of sliders we served at our Father's Day Picnic on Sunday.  The salsa is adapted from http://www.twopeasandtheirpod.com/pineapple-salsa/.

1 package 18.4 oz pork tenderloin (I used Hormel)
1/2 cup teriyaki sauce
1 package dinner (slider) rolls (12)

1/2 of a cored fresh pineapple, diced finely
2 cloves garlic, crushed
1 red pepper, diced finely
1/4 cup chopped cilantro
1/4 cup diced red onion (we omitted)
1/4 tsp salt
juice of 1 large lime or 2 small limes

Cook meat as directed on package by baking or grilling or I usually put my meat in the Set it and Forget it Rotisserie machine and it takes about 50 minutes before it reaches 160 degrees.   Allow to sit for 5 minutes before slicing meat thinly.  Put sliced pork in a bowl and add teriyaki sauce and mix to cover all meat.

Prepare salsa by adding diced pineapple, pepper, onion, chopped garlic, cilantro, and salt and lime juice.
Mix and allow to sit for a few minutes before serving.

Assemble sandwiches by putting a few slices of pork on a roll and adding 2 or 3 tsps of pineapple salsa to
each sandwich.

Enjoy!!   Susan

Linked at:

http://djssugarshack.com/wordpress1/, http://www.flourmewithlove.com/ , http://www.insidebrucrewlife.com/, http://www.ladybehindthecurtain.com/, http://www.michellestastycreations.blogspot.com/, http://www.mizhelenscountrycottage.blogspot.com/, http://www.meetpenny.com/, http://lovingthiscrazylife-melissa.blogspot.com/, http://www.sixsistersstuff.com/
 .

Hawaiian Slow Cooker Pulled Pork

This is a great summer dish that you can make before going to the beach for the day.  I am never in the mood to cook a big meal after laying in the sun all day but everyone is usually hungry when we get home.  So you can get this together before you leave and everything will be ready when its time to eat.  And when you make it in the slow cooker it keeps the kitchen cooler than having to put the oven on. The weather is supposed to be beautiful in NJ all weekend so I plan on enjoying it.  

Ingredients:
1- 3.5 lb. pork shoulder
1 large onion, chopped
1 tbsp paprika
1 tsp black pepper
1 6 oz can tomato paste
1 cup pineapple juice
1/4 cup soy sauce
1/4 cup teriyaki sauce
1/2 cup brown sugar
1 tsp grated ginger


Add all ingredients but pork to slow cooker.  Add pork.  Turn slow cooker on low and cook for 8 hours, or until pork is falling apart.

Break up or shred pork with two forks.  Sauce should be fairly thick.  If sauce is still too thin, turn crock pot back up to high until sauce thickens.

Serve on rolls.  I can't find the source of this recipe.  I printed the recipe out last year and can't find it online anywhere.

Enjoy!  Susan

This is linked to www.sixsistersstuff.com, www.insidebrucrewlife.blogspot.com, www.mandysrecipebox.blogspot.com, www.chef-in-training.com, mizhelenscountrycottage.blogspot.com
www.4littlefergusons.wordpress.com, www.momscrazycooking.blogspot.com
www.michellestastycreations.blogspot.com, www.gooseberrypatch.typepad.com

Apple Cider Sauerkraut Pork Chops

This is a great fall dinner that is easy to prepare and has a great flavor. I got this recipe from my mom but I decided to make it my own way. She uses a thicker cut of pork and gravy instead of apple cider. I really enjoyed my version, its lighter and quicker although I like my mom's way as well. This pairs perfectly with mashed potatoes and green beans. 

Ingredients:

4 Thin Sliced Pork Chops

1 Apple - Sliced

1 Cup Apple Cider

1 1/2 Cup Sauerkraut

1 Cup Plain Breadcrumbs

1 Egg

1 Tbsp Olive Oil

S&P

Begin by preheating your oven to 375 F. Salt and Pepper both sides of the pork chops. Put a large pan over medium heat and add your olive oil. Dip the pork chop first in the egg wash and then into the breadcrumbs. Shake off any excess and place them in the pan. Brown each side for 5 minutes.

When they are finished cooking pour the apple cider into the bottom of the pan. Place a heaping spoonful of sauerkraut on top of each pork chop. Slice up the apple, putting two large slices on top of the sauerkraut. Cover the pan and roast it in the oven for 15 minutes. This will alllow the apples to soften, the sauerkraut to warm up and the pork chops to become tender from the acid in the cider. Delicious!!

Enjoy!! - Nicole

Linked at: http://www.callmepmc.com/

Southern "Rub Me" Ribs with Sweet Barbecue Sauce

I love Southern Barbecue!  And outside of the South, it is difficult to find truly amazing Barbecue, but the wonderful thing is that barbecue is unique.  Everyone can mix and match spices and ingredients and come up with their own versions.  Barbecue is truly American and rather Democratic that way!  So, with the summer months ahead, I give you a very simple Ribs recipe, with a dry rub and perfect for grilling and cookouts!

Ingredients for Ribs:

1 package Pork Ribs (I would go with a rack, preferably St. Louis, but if not, a baby back rack will certainly work)

Parmesan Cheese

Salt/Pepper

Garlic Powder

Onion Powder

Ground Cayenne

Ground Cinnamon

Cumin

Chili Powder

Coriander

Paprika

Oregano

Nutmeg

Crushed Red Pepper

You will notice that I did not include measurements for the spices.  This allows you to tweak your Rub to get the flavors YOU want and to make your Barbecue unique.  I will give you a tip specific to this Rub:  a good rule of thumb is to use two tablespoons of every spice.  However, I usually go a bit heavier on the Garlic Powder, Onion Powder, Parmesan, Cumin, Cayenne and Cinnamon.  My goal is always for a peppery Rub, with some underlying sweetness.

I invented this Rub after many trips to the South, and many attempts in my own kitchen.  And, so as to never forget, I wrote down every single ingredient and taped it to the refrigerator.  Yes, scotch tape!  I never wanted it to be removed from the refrigerator.  I titled the Rub: "RUB ME", which always makes me smile to look at it.  I swear that the Rub is so good, that anything you put it on would undoubtedly want to shout "Rub me, Rub me, Rub me".  I truly think it's a winner!  When the spices have been combined in a bowl, stir thoroughly.  It is critical to get all the spices blended together in one uniform rub.  If you do not mix well, you may have one portion of your rib very spicy and peppery, and another side could be overly sweet and sugary.  So mix well!  When ready, generously "Rub" over your Pork Ribs until they are coated and you can only barely see the pork meat.  Place in an oven tray and bake for 2 hours at about 300 degrees.

While the Ribs are in the oven, it is time to create your sweet Barbecue sauce.  Since I like my Ribs a little spicy with some pepper kick, it is great to have a sweet component to compliment them. 

Ingredients for Barbecue Sauce:

Ketchup, 1/2 cup

Brown Sugar, 1 cup

1/4 Onion, finely chopped

Lemon juice, 1 tbsp.

Apple Cider Vinegar, 1/2 cup

Liquid Smoke, 3 tbsp.

Worcestershire Sauce, 2 tbsp.

salt/pepper to taste

Combine all the ingredients into a large bowl.  I usually add the Brown Sugar last.  Stir ingredients until mixed well.  I recommend tasting frequently.  Much like the "Rub", you can adjust the ingredients of the Barbecue sauce to match your desired sweetness and flavor.  Make it your own!  When mixed well, set aside until the Ribs have about 10 minutes left in the oven.  At that time, place in small pot on medium heat and begin to reduce the barbecue sauce until somewhat thick, it should only take about 10 minutes.  When complete, remove your Ribs and brush Ribs with Barbecue sauce generously, but definitely leave some Barbecue sauce left-over.

Once you have brushed your Ribs, place on grill or griddle for about 4-6 minutes.  This will lock in the flavors and really finish the Ribs off the right way.  When done, use the left-over Barbecue sauce and pour on the Ribs and serve with your favorite sides, like sweet-potato, greens and corn-bread!  These are a crowd-pleaser and I can't wait to make them again!

Enjoy!- John