Southern Fried Pork Chops

ingredients

6 boneless pork chops

2 cups buttermilk

1 cup canola oil

1 cup flour

2 T pepper

2 T salt

instructions

How to make Southern Fried Pork Chops

1. Grab a ziplock bag or container and place the pork chops in there. Then pour the buttermilk over them and let marinate in the fridge for at least an hour.
2. Once you are ready to cook them add the canola oil to a skillet. Heat up.
3. Then on a plate or shallow baking dish add the flour and salt and pepper. Mix together.
4. Then take the pork chops straight from the buttermilk and then dip in the flour and then place in the oil.
5. Fry for about 3 minutes on each side until golden brown and cooked all the way through. Repeat until all the pork chops are cooked!

The BEST Crockpot Hawaiian Pork Tacos With Pineapple Mango Salsa

EASY Hawaiian Pork Tacos

2-3 lb pork roast (you can substitute for beef roast if thats more your style)

1/2 (20 ounce) Trader Joes Island Soyaki sauce

1 cup pineapple juice (or the juice from 1 can of pineapples)

1/2 red bell pepper (de-seeded and diced)

1 jalapeno (de-seeded and diced)

1/2 medium purple onion (diced)

Cook on high for 4-5 hours or low from 7-8 hours in the crockpot. Then shred.

Other:

Corn tortillas

cheese

Use to assemble tacos

Pineapple Mango Salsa

1 can Pineapple chunk (you can use the same one you took the juice from above) or 1 fresh pineapple

1/2 red bell pepper (de-seeded and diced)

1 jalapeno (de-seeded and diced)

1/2 medium purple onion (diced)

1 mango (diced)

1/4 bunch of cilantro (chopped)

juice of 1 lime

salt to taste

Combine all ingredients and then serve on top of the tacos!

Cuban Street Tacos

Serves: 8

INGREDIENTS

Shredded Pork:
• 4-pound boneless pork butt or boneless pork top loin roast, cut into 2-inch chunks
• 1 tablespoon kosher salt
• 1 tablespoon canola or vegetable oil
• 1 cup water
• 1 cup chicken broth or stock
• 1/2 teaspoon pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 2 bay leaves
• 3 large garlic cloves, minced
• 1 jalapeño, minced
• 1 onion, peeled and halved
• juice of 1 lime
• 1 medium orange, halved and juice, rinds reserved
Tortillas & Garnishes:
• 8 small corn or flour tortillas
• 1 small red onion, thinly sliced
• 1/2 cup chopped cilantro
• Sour cream/avocados, if desired
• 1 cup Monterey Jack cheese
• 2 limes, cut into wedges

DIRECTIONS

1. Rub the pieces of pork all over with salt. Refrigerate for at least 1 hour.
2. Heat oil in a Dutch oven or heavy-bottomed pot over medium heat, until the oil is shimmering and hot. Add the pork and sear each piece on all sides, working in batches, if needed. Once browned, remove the pork to the slow cooker. Into the same pot used to sear the pork, pour in the water and chicken stock, scraping the bottom of the pan with a flat-edged spatula or wooden spoon to get up all the delicious brown bits from the bottom. Add pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, lime juice, orange juice and orange rinds and bring to a simmer. Pour the mixture over the pork in the slow cooker and cook on low for 6-8 hours, until the pork is very tender.
3. Remove the bay leaves, onion and orange rinds from the pot and discard. Remove the pork and place in a bowl and set aside. Pour the liquid from the slow cooker into a pot on the stove and over high heat, bring the mixture to a boil. Let the mixture boil until it reduces to about 1 cup and is thickened slightly, about 10 -15 minutes.
4. Shred the pork and place on a large patter. Spoon the sauce over the pork. Serve in tortillas garnished with onions, cilantro, cheese, sour cream, avocado and additional lime wedges, if desired.

Sweet Pork Tacos with Cilantro Lime Slaw

Cilantro Lime Slaw

1 package red cabbage or 1/2 head shredded
1 c. Mayonnaise
1 c. Cilantro, chopped
1 tsp. minced Garlic
1/4 tsp. Cayenne Pepper or a dash of your favorite hot sauce
1/2 tsp. salt
2 tbsp. Lime Juice
1/2 tsp. Cumin

 Combine all but slaw in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.

Roasted Sweet Pork 6 (approx) pounds

Pork butt/shoulder
1 19 oz. can Red Enchilada Sauce
1 can Dr. Pepper (20 oz)
2 tsp. Chili Powder
1 tsp. Cumin 1 tsp. salt
1 Clove Garlic or 1 tsp. Garlic Powder
1 1/2 c. Brown Sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped

 Combine all ingredients into your crockpot and cook on low overnight or until meat is tender.

 Then she placed the meat on top of a tortilla (we used grilled corn tortillas…….but I’m sure flour would be good too) and then the slaw on top of that. Fold in half and take your first mouth-watering bite. She also suggested using the meat in burritos or tostadas as well. Or heck, you know this stuff would be good on a sandwich, or even just by itself…….with a fork. Just sayin’. ;o) Enjoy.  Can freeze meat!

Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce

Why this recipe works:

In recipes, the phrase “indoor barbecue” is usually code for “braised in a Dutch oven with bottled barbecue sauce.” Unfortunately, this results in mushy, waterlogged meat and candy-sweet sauce. We wanted moist, tender, shreddable meat with deep smoke flavor all the way through, plus a dark, richly seasoned crust, often referred to as bark.
Be it indoor or outdoor, with barbecue a good amount of fat is necessary for moisture and flavor, so we chose to use boneless Boston butt because of its high level of marbling. To mimic the moist heat of a covered grill, we came up with a dual cooking method: covering the pork for part of the oven time to speed up cooking and keep it moist, then uncovering it for the remainder of the time to help the meat develop a crust.

To achieve smoky flavor without an actual barbecue pit, we turned to liquid smoke, a natural product derived from condensing the moist smoke of smoldering wood chips. We found that adding it to our brine infused it with smoky flavor without tasting unnatural. For even more smokiness, we employed a dry rub and a wet rub, which we also fortified with smoky flavorings. To serve alongside our pork, we developed three sauces inspired by the variety of barbecue regions and styles: a classic sweet and tangy sauce, a vinegar sauce, and a mustard sauce, all of which we flavored with some of the pork’s defatted cooking liquid. (less)

In recipes, the phrase “indoor barbecue” is usually code for “braised in a Dutch oven with bottled barbecue sauce.” Unfortunately, this results in mushy, waterlogged meat and candy-sweet sauce....(more)

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Serves 6 to 8

Sweet paprika may be substituted for smoked paprika. Covering the pork with parchment and then foil prevents the acidic mustard from eating holes in the foil. Serve the pork on hamburger rolls with pickle chips and thinly sliced onion. Lexington Vinegar Barbecue Sauce or South Carolina Mustard Barbecue Sauce (see related recipes) can be substituted for the Sweet and Tangy Barbecue Sauce. Alternatively, use 2 cups of your favorite barbecue sauce thinned with ½ cup of the defatted pork cooking liquid in step 5. The shredded and sauced pork can be cooled, tightly covered, and refrigerated for up to 2 days. Reheat it gently before serving.

Ingredients

Pork

• 1 cup plus 2 teaspoons table salt
• 1/2 cup plus 2 tablespoons sugar
• 3 tablespoons plus 2 teaspoons liquid smoke
• 1 boneless pork butt (about 5 pounds), cut in half horizontally (see step by step below)
• 1/4 cup yellow mustard
• 2 tablespoons ground black pepper
• 2 tablespoons smoked paprika (see note)
• 1 teaspoon cayenne pepper

Sweet and Tangy Barbecue Sauce

• 1 1/2 cups ketchup
• 1/4 cup light or mild molasses
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce
• 1/2 teaspoon table salt
• 1/2 teaspoon ground black pepper

Instructions

• 1. FOR THE PORK: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.
• 2. While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
• 3. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.
• 4. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1½ hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
• 5. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients.
• 6. TO SERVE: Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing remaining sauce separately.

Technique

• Cutting Pork Butt in Half

  
  Halving the pork increases its surface area, which creates more flavorful bark.
• Holding your knife parallel to the cutting board, press one hand flat against the top of the pork butt while cutting horizontally.

Technique

• Adding Smoke Flavor (Without a Fire)

  1. SOAK IN SMOKE
  Adding liquid smoke to brine draws smoky flavor deep into meat.
• 2. RUB WITH SMOKE
  Rubbing pork with more liquid smoke gives bark pronounced smoky flavor.
• 3. SPICE IT UP
  Adding smoked paprika to dry rub brings additional smokiness and helps bark