There is nothing more important than your family, but getting them all around the dinner table is becoming more and more of a challenge. That’s why in Chef Alli’s Farm Fresh Kitchen I am always looking for simple ways to get a good meal on the table that your family will love. On my live Facebook show, Dinnertime Secrets of a Pressure Cookin’ Farm Mom, I share one secret recipe that will get five meals on your table in no time. Find all of those recipes and secrets right here and follow Chef Alli’s on Facebook so you don’t miss a show!
My favorite busy farm mom secret is cooking up a big ol’ pork butt in my electric Pressure Cooker*! Once that’s done, you have the means to make many different, delicious meals throughout the week. I shred all the pork and store it in my fridge for 3-4 days. I usually keep the pan juices in a separate container. Then, when I’m ready to feed my family, I put the cooked shredded pork into a hot seasoned skillet and crisp it up, adding some of the reserved pan juices for added flavor. Or, if I have more pork than I can use for the week, I put some of it into a freezer bag and freeze it for later. You can use the cooked pulled pork for a myriad of dishes…..soups, sandwiches, casseroles, quesadillas, tacos….YUM!! I’ll be adding five recipes to this post total, so keep watch for all of them!
Be sure to check out www.EatPork.org for more delicious pork recipes for your family!
1. Spiced and Slathered Pulled Pork
From Dinnertime Secrets Cooking Show on Facebook Live: October 10th, 2016
1 big ole pork butt, 5-6 lbs., cut into large fat chunks
2-3 Tbs. canola oil
3 Tbs. paprika, 1-2 Tbs. kosher salt, 2 tsp. black pepper, 1 tsp. granulated garlic
2-3 chipotle peppers, in adobo sauce, minced, (can use more or less depending on the degree of spicy-ness you enjoy)
1/3 cup dark brown sugar, packed
¼ cup red wine vinegar
1 onion, sliced
2-3 cups chicken broth (depending on the cooking method you choose below)
In a large bowl, combine spices and salt; add pork to spice blend in bowl and coat each piece of pork well. In a separate combine chipotle peppers, brown sugar, and red wine vinegar.
Cook in the Pressure Cooker*
Heat oil in the Pressure Cooker* pot; when oil is hot, add spice-rubbed pork chunks to pot and brown off on all sides, working in batches, removing browned pork to a bowl as you go. Add onions to the drippings in the pot, along with prepared chipotle mixture and 1 cup chicken broth; return pork to the pressure cooker pot and lock the lid into place. Choose high setting for 55 minutes. When timer goes off, use a natural pressure release for 20 minutes, then perform a quick release to remove any remaining pressure in the pressure cooker chamber. Check pork chunks to be sure they are very, very fork-tender. (If pork is not tender, pressurize pot again for an additional 20-25 minutes with another natural release.) Remove pork from pressure cooker and place onto a large cutting board; use two forks to shred pork, discarding any fat.
Cook in the Oven
Preheat oven to 375 degrees F. In a large Dutch oven, heat oil over medium high heat; when oil is hot, add spice-rubbed pork chunks to pot, browning off on all sides, working in batches, removing browned pork to a bowl as you go. Place onions into drippings in pot, then top with browned pork; add prepared chipotle mixture and 3 cups of broth to pot, then cover Dutch oven with a tight-fitting lid. Place pot into preheated oven on center rack and baked for 1 hour; reduce heat to 325 degrees F. and continue to cook pork an additional 2-3 hours, or until pork chunks are very fork-tender when pierced. Remove pork from the pot and place onto a large cutting board; use two forks to shred pork, discarding any fat.
Cook in the Slow Cooker
In a large skillet, heat a bit of canola oil over medium high heat; when oil is hot, add rubbed pork chunks to skillet, browning off on all sides, working in batches, removing browned pork to a bowl as you go. Place onions across the bottom of a large, greased slow cooker. After browning pork, place on top of onions, then add the prepared chipotle mixture, along with 2 cups broth to slow cooker; cook on low for 6-7 hours, turning pork occasionally, until each pork is very, very fork-tender when pierced. Remove pork from slow cooker and place onto a large cutting board; use two forks to shred pork, discarding any fat.
Strain as much fat as you can from the cooking liquid, then return the shredded pork to the cooking liquid, keeping warm until ready to served. Serve shredded pork with your favorite baked beans and mixed greens salad, along with some biscuits and honey.
2. Grilled Pineapple Pork Sliders
From Dinnertime Secrets Cooking Show on Facebook Live: October 24th, 2016
3-4 cups cooked, shredded pork (see recipe above)
12 rings (slices) fresh pineapple, grilled
1 package of your favorite slider buns (sometimes I use King’s Hawaiian sandwich buns), 8-12
1/4 cup chopped fresh cilantro
1/3 cup mayonnaise combined with 1/4 cup bbq sauce
Prepare Pulled Pork as shared above.
If you’re using pork that you’ve prepared ahead, warm shredded pork in a hot seasoned skillet and crisp it up, adding some of the reserved pan juices for added flavor.
Prepare the Sandwiches
Combine mayo/bbq mixture; slather onto warmed buns then sprinkle with cilantro. Top slathered buns with warm pork and grilled pineapple to create sliders. Devour!
We’ve found that this is a good sandwich to serve as an open-faced sandwich – almost easier to eat as open-faced with a fork than in slider-fashion.
3. Pulled Pork Quinoa Enchilada Bake
From Dinnertime Secrets Cooking Show on Facebook Live: October 24th, 2016
2 cups cooked, shredded pulled pork, recipe here (see recipe above)
1 cup quinoa, any color, cooked according to package directions, cooled and fluffed
1 tsp. chili powder
1 tsp. ground cumin
10 oz. can green or red enchilada sauce (use your favorite)
4 oz. can chopped green chilies
1 cup frozen corn, thawed
1 cup cooked black beans (if using canned beans, drain and rinse)
¼ cup chopped fresh cilantro
1 cup shredded sharp cheddar
fresh salsa, cotija cheese crumbles, avocado (seeded, peeled, and diced), grape tomatoes, halved
chopped fresh cilantro
Preheat oven to 375 degrees F. In a large bowl, combine cooked quinoa, enchilada sauce, green chilies, corn, black beans, cilantro, and spices; season to taste with salt and pepper; fold in cheddar cheese.
Spread quinoa mixture into a greased 10” cast iron skillet or baking dish. Bake, uncovered, for 15-20 minutes or until hot throughout.
Remove from oven and top with salsa, cotija cheese, avocado, tomatoes, sour cream and cilantro, as desired. Serve at once.
4. Korean Pulled Pork Tacos with Spicy Broccoli Slaw
From Dinnertime Secrets Cooking Show on Facebook Live: Nov. 11, 2016, 10:00 a.m.
3-4 cups cooked, pulled pork, see recipe above
1 cup hoisin sauce
4 garlic cloves, minced
6 scallions, sliced
1 tsp. ground ginger
1 Tbs. freshly grated ginger root
1 lb. bag broccoli slaw mix
3 Tbs. rice wine vinegar
2 Tbs. brown sugar
pinch of kosher salt
1/4 tsp. red pepper flakes
1/3 cup cashews, peanuts, soy nuts, or sunflower seeds, if desired, for added crunch
small flour tortillas, browned on each side
In a medium skillet over medium high heat, add a bit of olive oil. When oil is hot, add cooked pulled pork, spreading pork evenly out over the bottom of the skillet. When pork is browned a bit on the bottom, toss pork and let rest again, to brown and crisp the meat a little more, adding some of the cooking juices (from when the pork was cooked in the pressure cooker) or a bit of broth to the pan if the meat begins to stick.
Meanwhile, in a small bowl, combine hoisin with garlic, scallions, ground ginger and ginger root; pour over pork in the skillet and toss to coat, simmering for 5-10 minutes.
While pork is simmering, whisk vinegar, brown sugar, salt and red pepper flakes in a large bowl; add broccoli slaw and toss to coat in dressing.
To serve, load warm tortillas with pork; top with slaw and garnish with cashews, if desired.
5. Pulled Pork “Sushi” Rolls
sushi rice, recipe follows
cooked, pulled pork, see recipe above
your favorite dressed coleslaw
Chili Mayo, recipe follows
wasabi, for garnish
pickled ginger, for garnish
In a shallow pan filled with very warm water, re-hydrate rice papers, one at a time, until softened. Place paper on a rolling mat that has been covered with plastic wrap, or on a sheet of wax paper if no rolling mat is available. Place sushi rice on 2/3 of the rice paper, then top with pulled pork and coleslaw. Firmly begin to roll rice paper and it’s ingredients up and inside of itself, keeping the ingredients tucked inside as you roll. Firm up each end of the roll with the palm of your hand, then repeat with the remaining rice papers and ingredients. Cut each roll into 6 equal pieces and garnish each piece with a drizzle of Chili Mayo, pickled ginger, and wasabi, as desired.
2 ½ cups Japanese short-grain rice
2 ½ cups water
1 cup rice vinegar
pinch of kosher salt
¼ cup granulated sugar
Wash rice 6 times, until water runs clear from rice. Cook rice with water in rice cooker or pressure cooker and let stand after cooking for 15 minutes. Meanwhile, combine rice vinegar, salt and sugar, whisking until sugar is dissolved. Place rice into a large bowl or a flat thermal container; pour prepared vinegar mixture over rice, then spread rice out as much as possible. Flip rice over and let stand another 10 minutes. Cover rice until ready to use.
1 cup mayonnaise
1 Tbs. mirin (or substitute white wine)
1 Tbs. rice vinegar
1 tsp. tamari or soy sauce
2 tsp. lime juice
1-2 tsp. chili paste, as desired
In a small bowl, whisk all ingredients together until smooth and well combined.
Now You’re Cookin’,
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