5 Delicious Pork Recipes

1. Slow Cooker Carnitas

Ingredients
for 4 servings

4 lb boneless pork butt, or shoulder, cut into six equal pieces
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oregano
1 tablespoon cumin
8 cloves garlic cloves, crushed
1 medium onion, quartered
3 leaves bay leaf
1 lime, juiced
1 large orange, juiced, save the spent halves
OPTIONAL TOPPINGS

tortilla, taco shell
rice
black beans
salsa
guacamole
sour cream
cilantro
cheese
SPECIAL EQUIPMENT

slow cooker

Preparation

1. Cut pork into 6 equal pieces. Add it to the slow cooker.
2. Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
3. Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
4. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
5. Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
6. Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
7. Enjoy!

2. Slow-roasted Honey Glazed Pork

Ingredients
for 4 servings

1 cup soy sauce, plus 2 tbsp, divided
¼ cup granulated sugar
3 tablespoons garlic, chopped
¼ cup scallions, chopped
2 lb boneless, skin-on pork shoulder
1 bunch asparagus, halved
6 yukon potatoes, diced
2 tablespoons olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 cup dark brown sugar
½ cup honey

Preparation

1. Preheat the oven to 275ºF (140°C).
2. In a large bowl, combine 1 cup (235 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
3. Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
4. Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
5. On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
6. Bake 1 to 1 ½ hours, depending on the weight of the pork.
7. Raise the heat of the oven to 500ºF (260ºC).
8. In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
9. Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
10. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
11. Remove the vegetables and pork from the tray, making sure to save all the juices.
12. Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
13. Enjoy!

3. BBQ Pulled Pork Fries

Ingredients
for 4 servings

8 medium russet potatoes
2 lb pork shoulder
3 tablespoons olive oil
1 tablespoon salt
1 tablespoon pepper
2 cups BBQ sauce
½ red onion, sliced
1 cup shredded pepper jack cheese
½ cup scallion, sliced
1 cup shredded cheddar cheese
½ cup sour cream

Preparation

1. Preheat oven to 425°F (220°C).
2. Slice the potatoes into ½-inch (1cm) slices, then cut the slices into ½-inch (1cm) strips.
3. Place the sliced potatoes on a baking sheet along with the pork shoulder. Make sure that the potatoes are not touching the pork.
4. Drizzle the olive oil over the potatoes, then sprinkle the pork and the potatoes with the salt and pepper, rubbing them in so that they are all coated evenly. Cover the pork with one cup (286g) of the barbecue sauce, then rub it evenly on all sides. Bake for 45 minutes.
5. Remove the fries, then place the pork in the center of the tray. Bake for another two hours.
6. Transfer the pork to a large bowl, and using two forks, shred the pork. Combine the pulled pork with the remaining one cup (286g) of barbecue sauce.
7. In a skillet or a baking tray, layer half of the fries, half of the bbq pork, half of the red onion, the pepper jack, half of the scallions, then repeat with the remaining fries, pork, red onion, cheddar, and scallions.
8. Bake for 15 minutes, until cheese is melted.
9. Serve with sour cream.
10. Enjoy!

4. Garlic Herb-stuffed Pork Chops

Ingredients
for 8 pork chops

16 oz cream cheese, softened
1 teaspoon black pepper, freshly ground
1 tablespoon garlic powder
¼ cup fresh chive, chopped
1 cup shredded provolone cheese
4 strips bacon, cooked and crumbled
8 boneless pork chops
salt, to taste
pepper, to taste
2 cups flour
3 eggs, beaten
2 cups panko breadcrumb
4 tablespoons canola oil

Preparation

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
3. Season all sides of the pork chops with salt and pepper.
4. Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in.
5. Repeat with the remaining pork chops.
6. Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
7. Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip.
8. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
9. Enjoy!

5. Sweet & Sour Pork

Ingredients
for 4 servings

2 lb pork shoulder, or pork butt
2 cloves garlic, minced
1 teaspoon black pepper
¼ cup green onion
¼ cup soy sauce
3 eggs, beaten
1 ½ cups cornstarch
1 tablespoon vegetable oil
1 red bell pepper
1 green bell pepper
1 white onion, cut into wedges
8 oz chopped pineapple with syrup
¼ cup vinegar
¼ cup soy sauce
¼ cup ketchup
¼ cup sugar
GARNISH

scallion
white rice

Preparation

1. Cut pork into bite-sized pieces and place in a medium-sized bowl.
2. Season with pepper and add soy sauce, garlic, and green onion.
3. Cover and let marinate for 1-2 hours.
4. Coat pork pieces with egg, dip in cornstarch, and fry until crispy and golden (about 2 minutes).
5. Drain on paper towels.
6. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the onion and bell pepper.
7. Once the vegetables start to become tender, add pineapple with syrup.
8. Stir for 30 seconds before adding vinegar, soy sauce, ketchup, and sugar. Stir regularly over medium-high heat for 3-4 minutes as water evaporates and sauce thickens.
9. Add the pork to the pan once the sauce begins to thicken. Stir to coat evenly.
10. Garnish with additional green onions and a sprinkle of sesame seeds.
11. Enjoy!