Slow Cooker Hoisin Pulled Pork

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Hey all! I know it's been awhile, but I'm back for Secret Recipe Club this month. I've been cooking lots, but it's hard to get some time on the computer with a newborn and toddler running around! Once I get in the swing of things, I promise I'll be back! But for now, expect sporadic recipe posts!

This month's SRC assignment was Sashi's blog over at Get Off The Couch and Cook. I'll admit there were a ton of recipes I bookmarked to try out, but these days new slow cooker recipes always grab my interest! The easier, the better :) My family loves pulled pork sandwiches, so I was excited to try out a new flavor profile other than traditional BBQ. These Asian-inspired sandwiches were scrumptious and were so easy to make. We love Asian dishes in our household so this was right up our alley! The pork was tender after a few hours and was falling apart. Enjoy!

Printable Recipe

Ingredients

• 1/2 cup pineapple juice
• 1/2 cup reduced sodium soy sauce
• 1/4 cup natural peanut butter (creamy or crunchy)
• 2 tbsp. honey
• 2 tbsp. jarred minced garlic
• 1 tbsp. rice vinegar
• 1 tbsp. sesame oil
• 1 tbsp. sweet chile sauce
• Freshly ground black pepper to taste.
• 3-4 lb pork loin
• Hamburger buns, for serving

In a small bowl, whisk together everything but the pork until well blended.

Place the pork loin in a 4-qt slow cooker and pour the pineapple-hoisin mixture over the pork.

Cover and cook on low 6-7 hours or on high 3-3.5 hours.

Shred in the slow cooker, removing any large bits of fat.

Serve on hamburger buns.

Source: Get Off The Couch and Cook

An InLinkz Link-up

Tater Tot Breakfast Bake

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Chris had some friends over the other weekend and told me that he was craving a breakfast that had tater tots in it (since, let's be honest, tater tots make everything better). The first thing that came to my head was a play off of my Sausage and Hash Brown Bake and a random recipe I had seen floating around on Pinterest. This bake was seriously mouthwatering and all the guys devoured it. This definitely might be my new favorite breakfast bake. Enjoy!

Printable Recipe

Ingredients

• 1 lb. ground breakfast sausage, casings removed
• 3 cups sharp Cheddar cheese, shredded, divided
• 1 cup Bisquick
• 2 cups whole milk
• 4 eggs
• 1/2 tsp. pepper
• 1/2 tsp. onion powder
• Pinch of salt
• 1 (2 lb.) bag frozen tater tots
• 4 slices bacon, cooked and torn into pieces

Preheat oven to 350 degrees F. Spray a 9x13" baking dish with cooking spray and set aside.

In a large skillet, cook sausage on medium high heat, making sure to break it up as it cooks. Once browned, drain and layer on the bottom of the prepared baking dish. Sprinkle 2 cups of the Cheddar cheese evenly over the sausage.

In a large bowl, whisk the Bisquick, milk, eggs, pepper, onion powder and salt. Once mixed, pour evenly over the cheese and sausage in baking dish. Layer the tater tops in even layers on the top.

Bake for 40-45 minutes or until set. Remove from oven and top with remaining 1 cup Cheddar cheese and bacon pieces. Return to oven and cook an additional 5 minutes or until cheese is melted. 

Source: SK Original

Blueberry Granola Coated Pork Chops with a Blueberry Sauce

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Today I'm posting a recipe for the Golden Girl Granola Blogger Recipe Challenge. Golden Girl Granola sent me a free sample of their Bluesberry Granola to try out in a new recipe. The only kick was…the recipe had to be an entree! I mean normally I have granola with milk or sprinkled on yogurt, so coming up with an entree recipe was a challenge. But a challenge I was up for!

I think that blueberry and pork pair extremely well together, so I used my normal Pork Cutlet recipe and replaced the breadcrumbs with ground up blueberry granola. Then I topped it with a sweet and savory blueberry sauce that complemented the pork and granola coating perfectly. The result was a perfectly moist and slightly sweet version of my favorite pork recipe. Enjoy!

Printable Recipe

Ingredients

For the pork chops:

• 1 cup blueberry granola (such as Golden Girl Bluesberry Granola)
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup all purpose flour
• 2 eggs
• 1-1 1/2 lbs. pork cutlets, thinly sliced
• Canola or vegetable oil

For the blueberry sauce:

• 1 cup fresh blueberries
• 1 cup water
• 1/2 cup brown sugar
• 1/2 tsp. balsamic vinegar

For the pork: Preheat oven to 400 degrees F.

Add granola to a food processor or blender. Pulse until granola turns in to crumbs. Pour into a shallow plate and set aside.

In a shallow plate, mix flour, 1/2 tsp. salt and 1/2 tsp. pepper. In separate plate, whisk eggs.

Dip each cutlet in flour, then egg mixture, then granola crumbs, allowing excess to drip off in between each plate.

Heat 1 tbsp. canola oil over medium-low heat. Cook pork on each side until brown, about 2-3 minutes per side. Repeat with remaining cutlets, adding more oil if necessary.

Keep warm in a 200 degree F oven.

For the sauce: Add blueberries, water, brown sugar and balsamic vinegar to a small pan. Bring to a boil then reduce heat to a simmer. Continue to cook until reduced by half, stirring often.

Top pork chops with blueberry sauce.

Source: SK Original

Asian Pulled Pork with a Soy-Ginger Slaw

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I recently shared some big news on my personal Facebook account: Chris and I are expecting our second child! We couldn't be happier and we know that Bradley is going to be an amazing older brother. 

But one thing that comes with pregnancy is nausea, and, of course, my nausea always shows up right in time for dinner. That's why throwing something in the crockpot in the morning is a huge lifesaver for me. I can still get dinner on the table, but I don't have to worry about feeling queasy in the process!

Pulled pork is one of my favorite slow cooker recipes, so I decided to make a twist on that by using some of my favorite Asian ingredients. I let the pork shoulder sit in the slow cooker all day with some soy sauce, hoisin sauce, rice vinegar and chili garlic sauce to make an incredibly tender and incredibly flavorful pulled pork. I wanted a contrasting element to go on the sandwich, so that's where the soy-ginger slaw came into play. And you can't have a pulled pork sandwich without BBQ, so I made an Asian twist on that as well. This sandwich took a little time to make but was well worth it. Enjoy!

Printable Recipe

Ingredients

Pork:

• 4-5 lbs. pork butt or shoulder
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup hoisin sauce
• 3 tsp. garlic, minced
• 1/2 tsp. ground ginger
• 2 tsp. seasoned rice vinegar
• 1 tsp. chili garlic sauce
• 1/2 cup reduced-sodium chicken broth

Asian Slaw:

• 2 1/2 cups cole slaw mix
• 1/4 cup seasoned rice vinegar
• 3 tbsp. reduced-sodium soy sauce
• 1/4 tsp. ground ginger
• 1 tsp. garlic, minced

Asian BBQ Sauce:

• 1/2 tbsp. canola oil
• 1/3 cup onion, diced
• 5 tbsp. hoisin sauce
• 2 tbsp. seasoned rice vinegar
• 1 tbsp. Asian fish sauce
• 2 tbsp. reduced-sodium soy sauce
• 1/2 tbsp. honey
• 2 tsp. garlic, minced
• 1/4 tsp. ground ginger
• 2 tbsp. ketchup

Other:

• Buns, for serving

Add the pork into a slow cooker. In a medium bowl, mix together the soy sauce, hoisin sauce, garlic, ginger, rice vinegar, chili garlic sauce and chicken broth. Pour mixture over pork. Cook on HIGH for 5-6 hours or LOW for 8-10 hours.

For the slaw: Mix the cole slaw mix, rice vinegar, soy sauce, ginger and garlic in a bowl. Stir to combine. Refrigerate for 1 hour or until ready to use.

For the BBQ sauce: Add the canola oil in a small saucepan. Add the onion and garlic and sauté for 3-4 minutes or until onions are translucent. Add the hoisin sauce, rice vinegar, fish sauce, soy sauce, honey, garlic, ginger and ketchup. Heat to boiling and cook for 5 minutes. Reserve until ready to use. 

Once the pork is done, remove it from the slow cooker and place it on a baking sheet. Use two forks to gently shred the pork. Skim the juices in the slow cooker to remove as much fat as you are able to. Return the pork to slow cooker and mix with juices. 

Grab a bun and add a heaping scoop of pork (drained) onto the bun. Top with BBQ sauce and a scoop of slaw. Serve immediately.

Source: Adapted slightly from Food Network

Asian Pork Chops

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As soon as Chris took a bite of these pork chops, he immediately asked me to add them to the dinner rotation. And I know exactly why. He's obsessed with this slow cooker meal, and I used almost all of the same ingredients in the marinade for these pork chops. Genius.

I'm so excited that it's grilling season because I think these chops would be amazing on the grill with some char. The sauce is slightly sweet, slightly tangy and slightly savory, so some char would just throw them over the top. These are very easy to throw together and even easier to cook. Enjoy!

Printable Recipe

Ingredients

• 1 lb. pork chops
• 1/4 cup hoisin
• 1/4 cup soy sauce
• 1 tbsp. garlic, minced
• 2 tbsp. seasoned rice vinegar
• 1 tbsp. sweet chili sauce
• 1/4 tsp. ginger powder
• 2 tsp. sesame oil
• 1 tbsp. canola oil

Mix hoisin sauce, soy sauce, garlic, rice vinegar, chili sauce, ginger and sesame oil together. Reserve 1/4 cup of sauce mixture in a separate bowl. Add chops to remaining sauce and marinate in the refrigerator for 1-2 hours.

Heat canola oil in a large pan. Add chops in an even layer and cook for 3-4 minutes. Flip chops and brush with reserved marinade. Cook for 3-4 additional minutes. Serve immediately.

Source: SK Original

Cuban American Panini

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Not wasting food was a big thing in my household growing up. My parents would literally make me sit at the dinner room table for what seemed like hours until I finished what was on my plate. They always said, "There are starving children in this world that would love to eat that," and it always worked. To this day I always try my hardest to not let things go to waste.

When I made a roast pork the other day, I was faced with tons of leftovers. I like to give my leftovers a facelift so we don't have to eat the exact same thing two days in a row, and this time in was in the shape of a Cuban sandwich. I used ingredients that I had on hand, so I found myself using American cheese in place of traditional Swiss or Provolone cheese. Both Chris and I enjoyed the change and happily ate a couple sandwiches each. See...leftovers don't always have to be bad! Enjoy!

Printable Recipe

Ingredients

• 4 rolls
• 2 tbsp. yellow mustard, divided
• 8 slices roast pork, thinly sliced, divided
• 16 slices deli ham, thinly sliced, divided
• 4 dill pickles, thinly sliced, divided
• 4 slices American cheese, thinly sliced, divided
• 4 tbsp. butter, softened, divided

Slice the rolls in half. Spread one side of each roll with the mustard. Divide the pork, ham, pickles and cheese evenly among the four rolls. Top the sandwich with the other half of the roll.

Heat a large pan over medium heat. Spread the softened butter on one side of each roll. Place the sandwich, butter side down, in the pan. Press down firmly with a spatula to flatten the sandwiches. Allow to cook for 3-4 minutes or until browned. Spread the remaining butter on the top side of the sandwiches and flip to cook the second side. Continue pressing down firmly with a spatula. Cook for an additional 3-4 minutes or until browned. Alternately, you can butter each side of each sandwich and put it in a panini press to cook. Serve immediately.

Source: SK Original

Balsamic and Dijon Roast Pork

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Despite what you may think, roast pork only takes about an hour and comes out of the oven perfectly moist and full of flavors. I chose bold flavors for this roast (balsamic vinegar, Dijon mustard and onions), but we enjoyed the combination since the pork didn't turn out bland or boring. Pork is also generally inexpensive, so you can have a delicious and wallet-friendly meal on your table in no time. Enjoy!

Printable Recipe

Ingredients

• 2-2.5 lb. boneless pork roast
• 1/2 small onion
• 1 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• 1 tbsp. garlic, minced
• 1/2 tbsp. course ground Dijon
• 1/4 tsp. salt
• 1/4 tsp. pepper

Preheat oven to 350 degrees F. Spray roasting pan with cooking spray.

Use paper towels to pat the roast dry. Put the pork on the prepared roasting pan.

Add onion, olive oil, balsamic vinegar, garlic, Dijon, salt and pepper to a food processor. Slowly pulse until it becomes a paste. Spread mixture on top of pork.

Roast for 45 minutes to 1 hour (about 20 minutes per pound) or until the internal temperature reaches 145 degrees F.

Remove the pork from the oven and allow to rest for 10 minutes. Slice and serve.

Source: SK Original

Slow Cooker Piggies aka Stuffed Cabbage Rolls (Gluten-Free)

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When Chris was out of town for work, Bradley and I decided to stay at my parents' house for a night. Not only was a snow storm looming, but Bradley was under the weather and I didn't want to be trapped in my house all alone with a sick baby. So we went to my parents' house and I got to spend some quality time with my mom. During one of Bradley's naps, I asked to make these Piggies that my mom has been making for years. It was her mom's recipe and I just needed to know how to make them.

Piggies are very simple to make; they're just a little time consuming. But with two people working on the cabbage rolls, we got the meal prepared in no time! A simple combination of pork and beef is tucked and rolled into cabbage leaves and then you slow cook them with a simple tomato sauce. These are the ultimate comfort food to me since they remind me of my childhood. Enjoy!

Printable Recipe

Ingredients

• 1 (14.5 oz.) can sauerkraut
• 1 head cabbage, outer damaged layers removed
• 1 tbsp. butter
• 1 medium onion, diced
• 1 lb. ground beef
• 1 lb. ground pork
• 1 cup long grain rice (NOT cooked)
• 2 tsp. garlic powder
• 1 (8 oz.) can tomato sauce

Line the bottom of a crockpot with sauerkraut and set aside.

Fill a large pot with water and bring to a boil. Add cabbage and boil for 5 minutes. Remove cabbage from pot and allow to cool slightly. Reserve water.

Meanwhile, melt butter in a small pan. Add onions and saute until soft, about 5-7 minutes. 

Combine cooked onions, beef, pork, rice and garlic powder in a large bowl. 

Take cabbage and separate leaves. Use a small knife to remove the tough rib from the center of each leaf.

Take about 1 tablespoon of the meat mixture and place in the center of each leaf. Fold like an envelope and roll up tightly. If the leaf is very large, cut it in half before filling. Continue with the remaining cabbage leaves. If you have extra cabbage leaves, you can shred them and throw into the bottom of the crockpot with the sauerkraut.

Place stuffed cabbage rolls very close together in the bottom of the prepared crockpot (you can lay them on top of one another). Cover with tomato sauce and 2 cups of the reserved cabbage water.

Put the lid on the crockpot and cook on HIGH for 1 hour or until rice is tender (alternatively, you can cook the piggies in a large pot or dutch oven at 350 degrees F for 1 hour).

Source: My Mom

Pork Cutlets

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My mom is the queen of making chicken cutlets, veal cutlets and pork cutlets. Chicken cutlets are a normal occurrence in her household, veal cutlets only make an appearance when they're on sale, and pork cutlets are very rarely seen on the table only because we usually forget how amazing they are. And then she makes them and we take one bite and we're quickly reminded how delicious they are. 

You make pork cutlets like you do any type of cutlet--setting up a dredging station that includes flour, eggs and breadcrumbs and then frying them. My mom leaves out the flour step most of the time anyways, so that just helps reduce the amount of prep work! Either way is fine. The thing that makes them so delicious is that they're pounded super thin, so they are very tender and each bite is filled with the Italian breadcrumb flavor. They are also fried low and slow so the exterior becomes a beautiful golden brown and the meat stays tender. These are amazing on their own so no need for any sauce or accompaniment. Enjoy!

Printable Recipe

Ingredients

• 1-1 1/2 lbs. pork cutlets
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup all purpose flour
• 2 eggs
• 1 cup seasoned bread crumbs
• Canola or vegetable oil

Preheat oven to 400 degrees F.

Pound pork cutlets until 1/4 inch thick.

In a shallow plate, mix flour, 1/2 tsp. salt and 1/2 tsp. pepper. In separate plate, whisk eggs. Put breadcrumbs in a separate plate. 

Dip each cutlet in flour, then egg mixture, then breadcrumbs, allowing excess to drip off in between each plate.

Heat 1 tbsp. canola oil over medium-low heat. Cook pork on each side until brown, about 2-3 minutes per side. Repeat with remaining cutlets, adding more oil if necessary. 

Serve immediately or keep warm in a 200 degree F oven.

Source: My Mom

Roasted Pork Medallions with Caramelized Apples and Onions

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My mom makes roasted pork with apples on the regular, and since Bradley loves to eat it when he goes over there I decided to make it at home one night. I threw onions into the mix because I strongly believe that onions make everything better. Do you know that Chris hated onions when we first met? I was determined to change that, and thankfully I was able to. I put onions in almost everything, so eliminating onions from my diet would have been a difficult pill to swallow (albeit worth it).

I used my mom's directions as a base to this recipe and then just played it by ear as I went. I was a little hesitant not to add any additional flavor/spices along the way, but I quickly found out that they were not missed at all. The apple and onion mixture make a great "sauce" to the pork, which gets very flavorful on its own. It will make your house smell realllly good, too. Enjoy!

Printable Recipe

Ingredients

• 1 lb. pork tenderloin
• Salt and pepper
• 2 tbsp. canola oil
• 1 tbsp. butter
• 2 Gala apples, peeled, cored and cut into slices
• 1 yellow onion, cut into slices

Preheat oven to 400 degrees F.

Cut the pork tenderloin into 1-inch medallions. Season both sides with salt and pepper.

Heat oil in a large cast iron skillet. Add pork in an even layer and allow to sear for 3 minutes. Flip the pork and sear the other side for 3 minutes. Remove pork from pan and cover to keep warm.

Add butter to skillet. Add apples and onions. Cook for 10 minutes, or until caramelized and tender. Add pork back into the skillet. 

Place the skillet in the oven and continue cooking for 10-20 minutes until pork reaches an internal temperature of 160 degrees F and the apples and onions are tender.

Source: SK Original

Smoky BBQ Riburger on Cheesy Garlic Bread

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Some people collect coins. Some collect stamps. Some collect seashells. Me? I collect recipes. It's a bad, bad addiction. I have recipes in my online bookmark folder, on my Pinterest boards, in my recipe binder, on my refrigerator. They're seriously everywhere.

I had this recipe sitting around for a while, but it's one I knew I wasn't going to let fall by the wayside like the rest of them. Chris wouldn't have that either. We saw this sandwich being made on Food Network, and I immediately bookmarked it. And I'm SO so glad I did. I think the cheesy bread is my favorite part (obviously), but the tangy BBQ sauce that the riburger is coated in is just amazing. Especially when it gets a little charred while grilling. Top your sandwich with a refreshing dill pickle, and you've got yourself a meal. Enjoy!

Printable Recipe

Ingredients
Makes 4 sandwiches

BBQ Sauce:

• 2 cups regular BBQ sauce, homemade or store-bought
• 1 tsp. garlic, minced
• 2 tbsp.Worcestershire sauce
• 1 tsp. red pepper flakes

Ground Pork BBQ Riburger:

• 2 lbs. ground pork
• Kosher salt
• Black pepper

Garlic Bread:

• 1 stick melted butter (1/2 cup)
• 2 tbsp. minced garlic
• One 32-inch French loaf, split and halved
• 3 cups grated fresh mozzarella
• Dill pickles, sliced on the bias or to your liking, for garnish

For the sauce: Add the BBQ sauce, garlic, Worcestershire sauce and red pepper flakes to a small pot over medium heat. Simmer uncovered, for 5-10 minutes or until heated through.

For the burgers: Meanwhile, preheat the grill top to medium-high to high heat.

Form the ground pork into long and rectangular patties that fit the shape of the bread, keeping in mind that there will be 2 patties per half of bread. Sprinkle the exterior with salt and pepper and place on a hot grill top for 3 minutes. Flip and cook another 3 minutes. Turn off the heat and baste generously with the BBQ sauce. Flip and continue cooking for a couple more minutes, continuously flipping and basting the burgers.

For the bread: Place the rack in the middle of the oven and set the oven to broil. Mix the melted butter with the garlic and brush on the cut sides of the bread. Top with the cheese and place under the broiler just until the edges are lightly crisped, about 2 minutes.

For the sandwich build: After your garlic bread is done, place 2 burgers on each bottom half of bread. Top with some pickles and the top half of the garlic bread. Slice each portion in half, yielding 4 sandwiches. Serve with the remaining BBQ sauce on the side.

Source: Adapted from Food Network

Skillet Seared Honey Mustard and Balsamic Pork Chops

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Golden Blossom Honey recently sent me a sample of their 100% American honey, and I was so anxious to try it out! It was delicious right out of the bottle, so I knew it would be a winner in a recipe. I usually only have honey in tea or sweet treats, but their website is full of delicious savory recipes that use their brand. I opted to try this pork chop recipe for dinner, and I'm so glad I did!

This was incredibly simple to make so I didn't have to spend the whole night over the stove top. I spruced up the original recipe a little by adding some red pepper flakes and garlic powder, and the end result was a perfectly moist, sweet and tangy pork chop. Enjoy!

Printable Recipe

Ingredients
Serves 4

• 6 tbsp. honey
• 5 tbsp. balsamic vinegar
• 3 tsp. dry mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. red pepper flakes
• 1 tsp. garlic powder
• 4 (1-inch thick) boneless pork chops
• 1 tbsp. olive oil

Preheat oven to 450 degrees F.

Combine honey, vinegar, mustard, salt, pepper, red pepper flakes and garlic powder in a small bowl. Place marinade and pork chops in a large ziplock bag. Allow to marinate in the refrigerator for at least 1 hour. Remove from refrigerator and remove chops from bag. Allow to sit at room temperature for 15 minutes.

Heat oil in an ovenproof skillet over a high heat. Once hot (not smoking), add chops and sear for 2 minutes or until chops are well browned on the bottom. Turn meat over and place skillet in oven for about 10 minutes, until chops are no longer pink inside.

Source: Adapted from Golden Blossom Honey

Cafe Rio Sweet Pork

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Versatile recipes are great for your cooking repertoire since they can be used over and over again in different ways. And the super easy ones that are done in a slow cooker? Well, that's just an added bonus.

 Take this pork, for instance. You can have it over rice. You can roll it up in a tortilla. You can add it to a quesadilla. You can have it cold on a sandwich. Or maybe on top of a salad? So. Many. Possibilities. It's slightly sweet so it's a different flavor than your typical pulled pork, but it's just as good. Enjoy!

Printable Recipe

Ingredients

Step 1:

• 2 lbs. pork loin
• 3/4 cup coke
• 1/4 cup brown sugar

Step 2:

• 1 cup coke
• 1/4 cup water
• 1/2 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. salt
• 1/4 tsp. chili powder

Step 3:

• 1/2 cup coke
• 3/4 cup brown sugar
• 1/4 tsp. chili powder
• 1 (4-oz.) can diced green chiles
• 1 (10-oz.) can mild red enchilada sauce

Step 1: Place pork in a zip lock bag. Add coke and brown sugar and seal bag. Chill at least 1 hour or overnight.

Step 2: Add pork to slow cooker and discard marinade. Add coke, water, garlic salt, onion salt, and chili powder. Cover and cook on high 3 hours. Remove pork and discard juices. Shred the pork with two forks, and return shredded pork to slow cooker.

Step 3: Blend coke, brown sugar, chili powder, green chills, and enchilada sauce together in blender. Pour sauce into slow cooker. Cook 30 minutes longer. Serve with rice if desired.

Source: Adapted from Creme de la Crumb

Homemade Breakfast Sausage Patties

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One of my favorite childhood memories is Christmas morning with my family. The four kids would sit on the steps leading down to the family room to take a group picture. (By the way--looking back on these pictures present day is hilarious. It's a tradition I highly recommend doing with your own family!) Then we'd go down the steps, turn the corner, and be delighted by all the presents Santa brought us. After we were done playing with our new toys, we would enjoy a nice, big family breakfast. These breakfasts always included my Dad's Sausage McMuffins. They were (and still are) my favorite.

He would use packaged sausage to make his breakfast sandwiches, but this is an easy and healthy alternative to using already prepared sausage. I had some leftover ground pork in my refrigerator, so I simply added some sage, thyme and a few other seasonings to turn these into breakfast patties. These are great on their own or dipped in maple syrup. They would be great on a breakfast sandwich as well. Enjoy!

Printable Recipe

Ingredients

• 1 lb. ground pork
• 1/2 tbsp. dried thyme
• 1/2 tbsp. dried sage
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 tbsp. canola oil

In a medium bowl, combine pork, thyme, sage, pepper, salt, red pepper flakes, garlic powder and onion powder. 

Take 2 tbsp. of the pork mixture and roll into a ball. Flatten so it is about 1/4-inch thick. Repeat with remaining mixture.

Heat oil in a skillet over medium-high heat. Add patties to skillet and cook for 4-5 minutes per side. 

Serve with maple syrup. 

Tip: You can make the patties ahead of time and freeze them before the cooking stage for later use. When ready to cook, cook while frozen and add 2-3 minutes onto the cook time. You can also freeze already cooked patties and zap them in the microwave to reheat.

Source: SK Original

Slow Cooker Chinese Pork Tenderloin with Garlic-Sauced Noodles

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Chris has proclaimed this his new favorite slow cooker meal and immediately asked if I could add it to the rotation. I, of course, obliged. Not only because it's incredibly tasty, but also because it's SO easy to prepare. And easy meals are my thing these days. I love my little boy more than words, but it's not so easy to make dinner with him around. He's somewhat of an attention hog (he gets that trait from his dad).

The pork tenderloin slow cooks with soy sauce and hoisin sauce for 3.5 hours so it can easily be shredded. Oh, and that's another reason I love this recipe. It doesn't take 8-9 hours like most slow cooker recipes, so if I decide last minute that I want to make it, it won't be an issue!

I digress. So the pork falls apart and is tossed with the most amazing marinade of Asian flavors. Matchstick carrots provide some crunch, while the fun texture of the Ramen noodles make it a full meal. This is one recipe I'm sure you'll be adding to your rotation as well. Enjoy!

Printable Recipe

Ingredients

• 2 (1 lb.) pork tenderloins, trimmed of fat
• 1/2 cup lower-sodium soy sauce, divided
• 2 tbsp. hoisin sauce
• 2 tbsp. tomato sauce
• 2 tsp. sugar
• 2 tsp. grated peeled fresh ginger
• 4 tsp. garlic, minced
• 3 tbsp. seasoned rice vinegar
• 2 tsp. dark sesame oil
• 3 bags Ramen noodles (seasoning packets discarded)
• 1 cup matchstick-cut carrots
• 3/4 cup diagonally sliced green onions
• 1/4 cup fresh cilantro leaves
• 1/3 cup chopped unsalted or lightly salted, dry-roasted peanuts
• 9 lime wedges

Place tenderloins in a 5-quart electric slow cooker. Combine 2 tablespoon soy sauce, hoisin sauce, tomato sauce, sugar, ginger and garlic; drizzle over tenderloins. Cover and cook on LOW for 3 1/2 hours. 

Remove pork from slow cooker, and place on a cutting board, reserving cooking liquid in slow cooker. Let pork stand 10 minutes.

Meanwhile, cook noodles for three minutes. Strain and set aside.

Strain cooking liquid through a sieve into a bowl. Shred pork with 2 forks.

Return cooking liquid to slow cooker; add pulled pork and stir so well coated. Stir in remaining 6 tablespoons soy sauce, vinegar, and sesame oil. Cover and cook on HIGH 10 minutes. Add noodles, carrots, green onions and cilantro leaves, tossing to coat. Turn slow cooker to WARM.

Spoon noodle mixture into bowls; sprinkle with peanuts and additional chopped cilantro. Serve with lime wedges.

Source: Adapted from My Recipes

Slow Cooker Cuban Pork

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Slow cooker recipes should be mandatory when it starts getting cooler out. Not only do the meals leave the house smelling scrumptious, but it's hard to get motivated to cook when it starts getting dark by the time you get home from work. Set this on low before you leave the house in the morning, and it will make your life much easier.

I combined a simple Cuban-themed marinade consisting of orange juice, lime juice, cumin, cilantro and garlic to toss over the pork. My husband is half Cuban, so I knew his reaction would be a testament to if the pork was good or not. And he proclaimed it "amazing" multiple times, so I guess it passed the test. We had these on a tortilla with romaine, black beans, sour cream and cheese. The pork was also great on a sandwich bun the next day. Enjoy!

Printable Recipe

Ingredients

• 1 onion, sliced
• 1 (3-4 lb.) pork shoulder or butt
• Salt and pepper, to taste
• 1 cup orange juice
• 1/4 cup lime juice
• 1 tsp. cumin
• 1 tsp. dried cilantro
• 3 tsp. garlic, minced
• Tortillas, for serving
• Rice, for serving (optional)
• Black beans, for serving (optional)
• Shredded romaine, for serving (optional)
• Pico de gallo or salsa, for serving (optional)
• Light sour cream, for serving (optional)
• Shredded cheese, for serving (optional)

Place the onions on the bottom of the slow cooker. Top with the pork, fat side up. Season with salt and pepper.

In a separate bowl, mix the orange juice, lime juice, cumin, cilantro and garlic. Pour over the top of the pork.

Cover and cook on low for 8-10 hours. Remove from slow cooker and shred using two forks. Discard all fat. Return to slow cooker with one cup of the remaining liquid. Cook for an additional 30 minutes. Serve on tortillas or over rice with black beans, romaine, light sour cream, cheese and pico de gallo.

Source: SK Original

Pulled Pork Quesadillas

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We always have a ton of pulled pork leftover after I make my homemade Slow Cooker version, so I usually freeze the leftovers for a rainy day. These leftovers come in handy when we want a last-minute meal or don't feel like running to the grocery store for dinner ingredients. Also, with a baby on the way it makes life a little easier to have some frozen meals ready for when life gets hectic. I plan on making a lot of these types of freezer-meals so I can defrost them and be on my way after he's here and I'm sleep deprived. Enjoy!

Printable Recipe

Ingredients

• 4 large tortillas
• Vegetable oil
• 1 cup BBQ Pulled Pork, homemade or store bought
• 1/2 cup Cheddar cheese, shredded
• BBQ sauce, for serving (optional)
• Light sour cream, for serving (optional)

Heat up pulled pork so warm. Set aside.

Lightly spread one side of each tortilla with vegetable oil. Place one tortilla, oil side down, in a skillet over medium heat. Sprinkle on half of the cheese mixture and half of the pulled pork. Top with another tortilla, oil side up.

 

Allow to cook for 2-3 minutes or until lightly brown and cheese begins to melt. Flip quesadilla by placing a dish on top, flipping it onto the plate, and then sliding it back into the skillet. Cook the other side of the quesadilla for an additional 2-3 minutes or until cheese is completely melted. Note: You can cover the skillet with a lid in order to speed up the melting process.

 

Repeat with remaining two tortillas, pulled pork and cheese.

 

Serve immediately with sour cream and BBQ sauce.

 

Source: SK Original

Slow Cooker BBQ Pulled Pork

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This is my go-to pulled pork recipe and every time I make it, it's a huge hit. If something is a huge hit and it takes pretty much no effort, that's even better. You just let the pork sit most of the day in a slow cooker, and by the time you know it, it's ready to be shredded! Talk about easy. The shredding is probably the most daunting part of the whole thing. It's not even hard, just tedious. Make sure the pork cools a little before you start shredding it apart because you might burn yourself (trust me and my poor blistered hands).

I served this on potato rolls, but I won't judge if you pile it up on plain white bread or a hot dog bun. We've all been there before. You can even top it off with some cole slaw for some crunch and a cold contrast to the hot pork. Sometimes I make my own BBQ sauce, but if I don't have time I typically use a brand that has a little kick to it. There's no wrong way, though...just use your favorite. This is sure to be a crowd pleaser!

Printable Recipe

Ingredients

• 3-4 lbs. pork butt or shoulder
• 1 yellow onion, sliced
• Salt and pepper, to taste
• 16 oz. BBQ sauce (homemade or store bought)
• 2 cups water, plus extra if needed
• Buns, for serving

Place sliced onion in the bottom of your slow cooker. Place pork directly on top, fat side up.  Season with salt and pepper.

In a separate bowl, mix a couple tablespoons of the bbq sauce in with the 2 cups of water until dissolved.  Pour directly on top of pork. Continue adding water until the slow cooker is filled 2/3 of the way.

Cook on high for 4-5 hours or low for 7-8 hours. 

Remove pork from slow cooker and place on baking sheet.  Throw out excess water and onions.  Allow to cool slightly. Using two forks, gently shred the pork, discarding fat. Put the shredded pork back in the slow cooker and add the rest of the bbq sauce.  Cook on high for an additional 30-60 minutes, stirring frequently. Serve on buns.

Source: SK Original