Pulled Pork Sandwiches

I spent the past week back in Utah visiting my sister and her new baby Sophia...and Caroline and all the other friends I've been missing so much since moving to DC. It feels like I've been gone for ages and like I never left. Kind of surreal. 

One night our friend Lindsey hosted a picnic in my honor and made these pulled pork sandwiches, one of her many specialties. So we thought we'd share it with you.

Orange-Apricot Pork Roast

We're back! After covering 2 weeks, 1400 miles, pounds upon pounds of food that probably shouldn't have been eaten, family, friends, a wedding, several parties, and a food-poisoned Caroline, we're ready (willingly or not) to get back to the real world. Which, of course, includes cooking for myself again- it really is nice to have mom make dinner every night...

To be quite honest, I had grand plans to cook all last week, but never felt much inspiration in the kitchen. I'm blaming it on the fact that I haven't actually felt a pang of hunger since before Thanksgiving. I have a hard time coming up with something creative when I'm still full from breakfast, lunch or dinner. Yesterday, however, my sister, her husband, and mine needed to eat something. And this pork roast is what they got.

When my dear mother bought me a slow-cooker as an after-Thanksgiving gift, I was quite delighted. The crock pot that I had been using was ok (and probably fantastic during its glory days), but the low/high function had broken, cooking all of my meat super fast...and making it super dry. I thought it was just me- maybe slow cooking meat just wasn't my forte. But I was wrong. It was most definitely my old crock pot because the pork roast I made today literally fell apart when I tried to spear it with my fork.

Grilled Cuban Chicken

It's finally grilling season! Alas, I've misplaced my grill somewhere along the many moves we've made over the past year or so. But considering the very small space I call a kitchen and the lack of anything resembling air conditioning in my house, I'm sure I'll be making my way to the store for a new grill some time soon. Needless to say, I cheated with this recipe and didn't actually grill my chicken; I used my broiler instead. But I have followed my own directions in the past and actually grilled this chicken. It's even more delicious with a bit of flame broiled flavor to the meat.

This recipe also works great with pork. Try serving with a spiced black beans and rice (coming soon!), corn on the cob, and a green salad.

Slow-Cooker Pork Tacos

Today is Cinco de Mayo, which to me means it is a day to eat Mexican food. What Cinco de Mayo really is (from my research), is a holiday to commemorate the Mexican army's victory over French forces in a battle that took place on May 5, 1852. In the United States it is a day that some celebrate as a day of Mexican heritage. However, contrary to popular belief, it is not Mexico's independence day. And from what I understand, is not celebrated throughout Mexico. With that being said (and hopefully being accurate), today you should make these pork tacos and drink some Guarana or my favorite non-alcoholic Sangria or our Mango Lime Fool.

Pork Chops with Sweet Onion Marmellata

These pork chops were good. Really good. The marmellata (Italian for marmalade) is sweet and orangey and kind like putting applesauce on your pork chops, which, of course, is the best way to eat pork.

This recipe is definitely not difficult, but you will need about 30 minutes to season the pork and an hour or so to cook the onions. Serve with Roasted Rosemary Potatoes, which can bake while your onions cook down. Perfect!

And don't forget to become our fan on facebook to enter our cookie contest!

Pork Chops with Sweet Onion Marmellata
Recipe adapted from Giada's Kitchen
Pictures by Caroline

Pork Chops
1 teaspoon dried rosemary
1 teaspoon dried thyme leaves
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
4 to 6 boneless pork chops

1. In a small bowl, combine rosemary, thyme, garlic, salt, and pepper. Rub the herb mixture over the pork chops. Cover with plastic wrap and refrigerate 30-45 minutes.
2. Preheat oven to 425 degrees F. Cook pork chops 30 minutes or until no longer pink in the center.
3. Serve with marmellata over the top.
   

Onion Marmellata
1/4 cup olive oil
4 large onions, thinly sliced
1/4 cup orange marmalade
1 teaspoon dried rosemary
1 teaspoon dried thyme leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon sugar

1. In a large pot, heat oil on medium high heat. Add the onions. Stir to combine and cook 2 minutes.
2. Add the remaining ingredients.
3. Cover and reduce heat for about 1 hour, stirring every 20 minutes. (The original recipe calls for cooking the onions 2 hours. The longer you cook them, the softer and more jam-like they become. If you prefer the onions more intact, cook them for less time).

*Substitute 1 teaspoon dried herb for 1 tablespoon fresh

Pomegranate Pork

I know what you're thinking: the sauce we're pouring over the top of these pork chops looks suspiciously like blood. It isn't. Really, I promise. It's actually a very delicious pomegranate glaze (and happens to be a lovely shade of red) that dresses up an otherwise boring pork chop.

Try serving with a simple side salad, Spiced Roasted Squash or Red Bell Peppers with Spinach and Raisins.

Pomegranate Pork
Recipe by Kelly
Pictures by Caroline

1 cup plain pomegranate juice*
3/4 teaspoon cornstarch
1 tablespoon water
1 teaspoon orange peel
1 tablespoon unsalted butter
1 tablespoon olive oil
4 boneless skinless pork chops, about 1-inch thick
salt and pepper, to taste

1. Preheat the oven to 375 degrees F. Lightly grease an 8 x 8 inch pan.
   
2. In a small saucepan, heat pomegranate juice and boil over moderately high heat until reduced to about 2/3 cup, about 3 minutes. Stir together cornstarch and water and whisk into juice; boil sauce until thickened slightly, 1 to 2 minutes. Add butter and orange peel, stir until butter is melted.
3. Meanwhile, heat oil on high in a large skillet. Salt and pepper the pork chops, to taste. Add pork chops to skillet, browning each side. Remove from heat.
4. Place pork chops in pan and spoon pomegranate sauce over the top. Bake 10 minutes. Remove from oven and spoon more sauce over chops. Bake about 10 more minutes, or until the center is no longer pink.
5. Serve with more glaze over the top.

*If you can't find pomegranate juice, substitute with cranberry juice.

Spicy Pork Chops with Citrus Salsa

When I came across this recipe I was intrigued. Pork with fruit isn't that odd, we often are served applesauce with pork, but this fruit salsa incorporated cilantro, onion, and even jalapeño. I had to try it and I was glad that I did, even though it had mixed reviews in my house. I really liked it, my father-in-law really liked it, my husband thought it was passable. In fact my father-in-law liked the "chili rub" so well he asked for the recipe, something that has never happened to me before. Personally, I thought the fruit salsa with the pork was a great combination of flavors and textures- sweet with the salty-spice, warm meat with the cool fruit. Give it a try and let me know what you think, I would be curious to hear what others think.

Oh, and what do you serve this with? I served this with a rice pilaf and a green salad.

Spicy Pork Chops with Citrus Salsa
Recipe adapted from The Best Life Diet by Bob Greene

Pictures by Caroline

Serves 4

1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
1 tsp ground coriander
½ tsp salt
4 pork chops
11 oz. can mandarin oranges, drained
1 grapefruit, peeled and diced
½ cup chopped cranberries
½ cup chopped cilantro
¼ cup minced red onion
1 small jalapeño, minced (optional, I leave this out)

1. Put a dry skillet over medium heat, toast the cumin, chili powder, oregano, coriander, and salt, stirring constantly until aroma is released; about 45-60 seconds. Take off heat and let cool slightly.
2. Rub the spice mixture evenly over the pork chops. Wrap the chops in plastic wrap and refrigerate for several hours or overnight.
3. To make the salsa, combine the mandarin oranges, grapefruit, cranberries, cilantro, red onion, and jalapeno (if using) in a medium bowl. Toss the mixture, cover, and refrigerate until about 30 minutes before serving.
4. Grill the pork shops over medium-high heat, turning several times; about 20 minutes or until you achieve the desired doneness. If you don’t have a grill you can cook the pork in your oven.
5. Cut the pork chops into thick slices and serve with the fruit salsa.

-Caroline

Sweet n' Sour Pork

You've probably noticed that I, Caroline, love red bell peppers. They truly are one of my favorite vegetables. I put them in almost everything that I cook from eggs to salads to stir-fry's. I just think they are so delicious both cooked and raw. So naturally my sweet n' sour pork recipe is full of them. However, feel free to use a mixture of peppers in this recipe for a greater variety of flavors.

Sweet n' Sour Pork
Recipe and Photos by Caroline

2 boneless pork chops, diced into 1/2" chunks
2 tsp olive oil
salt and pepper, to taste
3/4 cup chicken broth (I use bouillon cubes mixed with water)
1 1/2 red pepper, sliced (or a mix of peppers)
1/2 medium red onion
1 can pineapple chunks, drained (save the juice)
1/4 cup sugar
1/2 cup pineapple syrup
1/4 cup white wine vinegar
2 tbsp cornstarch
1 1/2 tbsp soy sauce

1. Heat oil in skillet; add pork and cook until just browned on each side. Add the chicken broth, cover, and simmer for about 15 minutes.
2. In the meantime, combine the sugar, pineapple syrup, vinegar, corn starch and soy sauce to make your sauce.
2. Add vegetables and pineapple over top of pork; add the sauce and mix everything together, coating all the meat and the vegetables. Cook for another 8-10 minutes, stirring often. Serve over rice.

*this recipe makes enough for 2 large helpings or 4 smaller ones

Sweet Barbacoa Pork Salad

This recipe combines many fresh ingredients, including tomatillos. If you have never used them before don't be nervous, they have a light, sweet flavor. To use them remove the papery skin, rinse, and cut.

Another vital ingredient (in my mind) are uncooked tortilla shells. These are a staple in our home. They are thinner than the pre-cooked version, they have a better flavor, and they are easier to roll if you are making enchiladas, burritos, or fajitas. You find them in the refrigerated section at your grocery store.

Fall Pork Dinner

My husband really likes pork. I really like squash. And we both really like apples with cinnamon and sugar (really, who doesn't?). You won't find a better compromise than this "fall pork dinner." Speaking of which, I should really give this dish a new name. Fall Pork Dinner? Is that the best you can come up with, Betty? It really doesn't do justice to the squash or delightfully cinnamony smells that will fill your kitchen.  But on second thought, I'm going to leave the name as is. We've been making this dinner for years now...and calling it the Fall Pork Dinner. So thus it shall remain.

Anyway. The pork gets a lovely bisquick-saltine treatment. Throw everything together in one dish and you have your meal. Now depending on the thickness of your pork, you may want to cook the squash (covered) for 10-15 minutes before adding the pork (if it's thin). Otherwise you'll end up with rock hard squash and dry-as-bones pork. 10-15 minutes before the pork is done, add the apples. And then have a taste of autumn with every bite.

Fall Pork Dinner 
Recipe adapted from bettycrocker.com
Pictures by Caroline  

1/2 cup packed brown sugar
2 tablespoons butter, cut up
1 teaspoon cinnamon
1 small acorn squash, seeded and cut into thin rings
2 small unpeeled red cooking apples, cut into chunks
2/3 c Bisquick 
1/8 teaspoon pepper
1/4 teaspoon salt
10 saltine crackers, crushed
2 egg whites (or 1 egg)
1 tablespoon water
5-6 boneless pork loin chops, 1/2 inch thick

1. Heat oven to 350°F. In small bowl, mix brown sugar, butter, and cinnamon until crumbly; set aside.
2. In shallow dish, stir together Bisquick mix, salt, pepper and cracker crumbs. In another shallow dish, mix egg white and water. Dip pork into egg mixture, then coat with Bisquick mixture.
3. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.
4. Place pork in ungreased 8-inch square or 11x7-inch (2-quart) glass baking dish. Arrange squash and pork. Sprinkle with 1/2 brown sugar mixture. Bake uncovered 25-30 minutes. Add apples and sprinkle with remaining brown sugar. Cook about 15 minutes more or until pork is no longer pink and squash is done through.