Search Results: pork

Easy Pork Schnitzel Recipe

Easy Pork Schnitzel Recipe

This Easy Pork Schnitzel recipe is absolutely amazing and I have a feeling that you guys going to love it. It would be too many comfort foods to count that remind me greatly of my childhood. I can’t even say which is my favorite because I really enjoy them all. […]

BBQ Pulled Pork Stuffed Buns

BBQ Pulled Pork Stuffed Buns

When it comes to delicious food to share with your family and friend these buns are definitely a way to go. They are simple and with a little prep, these could be done in no time. I absolutely love a good sandwich as well as […]

Slow Cooker Pulled Apart Pork

Slow Cooker Pulled Apart Pork

With Potatoes and Broccoli

Slow Cooker Pulled Apart Pork with Potatoes and Broccoli

I am so thankful for a slow cooker. It is one amazing invention and I wish I used it before. Even though I work from home, this is a lifesaver on a busy day.

My meal gets done without me standing over it, and I can finish pretty much all my errands and have the time to workout while lunch or dinner is cooking.

How is freaking awesome that?

Slow Cooker Pulled Apart Pork with Potatoes and Broccoli

BBQ food is my favorite from the food pyramid. Joke on the side, my love for BBQ shredded pulled apart pork or any meat is not even funny. It is right up there with bread and pasta.

Click Here for More Tasty Pork Recipes

So, I have been using this recipe for a year now. Slow cooker came to be a much easier solution for me when I have to leave my house, which is quite often these days.

Slow Cooker Pulled Apart Pork with Potatoes and Broccoli

However, if I am home all day, I like using trusty Xtrema Ceramic Dutch Oven, which is absolutely fantastic.

Also, I experimented with this recipe; I added cumin before, brown sugar, allspice, and cinnamon, and let me tell you, I really did not like the aroma nor the taste.

This recipe is what my family prefers. You can use it with BBQ sauce or without.

Slow Cooker Pulled Apart Pork with Potatoes and Broccoli

At the very end when you finally shred pork, (or chicken if you do not eat pork) I like to add a mixture of BBQ sauce with some hot sauce such as Sriracha.

If you like a bit spicy use it, you will see what I am talking about. It is simply fantastic with Sriracha and bbq sauce.

Slow Cooker Pulled Apart Pork with Potatoes and Broccoli
Slow Cooker Pulled Apart Pork
Yield: 6 Servings

Slow Cooker Pulled Apart Pork

Ingredients

  • 1/2 Onion chopped
  • 3 Garlic cloves minced
  • 1 1/2 cup Chicken Low Sodium Stock or Broth
  • 1/2 tablespoon dried Parsley
  • 1/2 tablespoon Chili powder or flakes
  • 1/2 tablespoon Salt more if needed later
  • 1/4 tablespoon Ground Black Pepper
  • 4 to 6 pounds boneless pork shoulder or butt 5 to 7 pounds bone-in
  • 2 tablespoons Olive Oil
  • Optional
  • 2 cups Barbecue Sauce your favorite sauce

Instructions

  1. Trim off any large pieces of fat from the outside, but leave small pieces and the interior fat. If using boneless pork, cut the pork into several large fist-sized pieces. If using bone-in, leave the pork as is, on the bone. You will take the bone out later when it’s cooked.
  2. Place chopped onion, garlic and celery in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, salt, ground pepper and parsley in a small bowl. Pat the pork dry with paper towels, then rubs the spice mixture all over the pork and place the meat on top of the onions, garlic, and celery. Cover and cook until the pork is fork-tender, about 7 hours on high or about 9-10 hours on low.
  3. Turn off the slow cooker and remove the pork to a large cutting board. Set a fine colander/strainer over a medium bowl (not plastic). Carefully pour the liquid mixture from the slow cooker through the strainer and return the solids to the slow cooker. Use a spoon to skim and discard the fat from the surface of the strained cooking liquid. Set the strained liquid aside.
  4. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Most of them do have fat, so remove it.
  5. Return the shredded meat to the slow cooker, add the barbecue sauce, and a bit of hot sauce if you desire, mix to combine.
  6. If you’re not using BBQ sauce, then add 1/4 cup of the cooking liquid at a time in the slow cooker until the pork is just moistened. Taste and season with salt as needed.

Notes

You may use buns to serve shredded pork or just serve on the plate. You may use a tablespoon of liquid smoke.

You can make this in Dutch Oven; low and slow.

Potatoes and Broccoli

Course Main Course
Cuisine American
Keyword vegetarian, meatless, dinner
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 1 pound Broccoli florets frozen or fresh + salt
  • 2 pounds Young yellow potatoes or as much as you can fit in one layer in a large skillet
  • 2 tablespoons Oil
  • Salt and Pepper to taste

Instructions

  1. Wash potatoes, then season with salt and pepper
  2. Turn the oven to 400F.
  3. Heat skillet on the stove top with oil.
  4. Add potatoes to the skillet and cook for 5 minutes, turn at least one time.
  5. Transfer a skillet to the oven and cook for 30-40 minutes, until tender and cooked through.

Broccoli:

  1. If the broccoli is fresh, then cut the florets off and wash throughout.
  2. Boil 2 cups of water with 2 teaspoons of salt and place broccoli in the boiling water.
  3. Cook for 60 seconds, and rinse out with cold water.
  4. If the broccoli is frozen, and if the bag is not for microwave steaming, then open the bag and drop in hot water and cook for 15-20 seconds, and wash under cold water. Otherwise, place the bag in the microwave and steam according to the broccoli package.

Recipe Notes

Before cooking potatoes, I measure potatoes by placing them in the skillet and use that amount. You may use a large baking pan and use more potatoes. Also, I always heat the skillet on the stove top to get it started. You can use a mixture of yellow/gold, red and purple potatoes.

They all taste amazing. I just had these golden so that’s what I used. Cook pork first and an hour before pork is done, start cooking potatoes if you are going to serve it that day, if not, just store the pork in the fridge after it is fully cooled.

Of course, you would cook broccoli at the last minute. They are not very good when standing too long, so cook them at the very last minute before you would serve a meal. Also, you can use any other vegetable as a side.

Polenta with Pork and Onion

Polenta with Pork and Onion

Meet my go-to meal of the week, Polenta with Pork and Onion. I call this my “to go” meal because when I don’t know what to make for our dinner, this would be it. My family loves it very much, and yes, there are never […]

Slow Cooked Pulled Pork with Southern BBQ Sauce

Slow Cooked Pulled Pork with Southern BBQ Sauce

Since we love slow cooked meals, I had to test this sauce. It was a hit! Seriously, it cannot get any easier than putting a chunk of meat in slow cooker. Then, pouring smoky, tangy and yummy sauce on top and wait until the food […]

Sweet and Spicy Pork Tenderloin

Sweet and Spicy Pork Tenderloin

Sweet and Spicy Pork Tenderloin

I am totally about sweet and spicy flavors, so Sweet and Spicy Pork Tenderloin are right up my alley.

If you are like me, then I know you will love this recipe.  I am using BBQ sauce more than ketchup. 

I actually would say that I like the taste much better with plain BBQ sauce plus Sriracha.

However, my little one eats ketchup even with his pizza, so I made plain not spicy ketchup-based sauce for him. 

Tap here for more Asian inspired dishes.

My kids are so strange sometimes, but we all go through some fazes in life so I am not worried.

I ate these with lightly grilled homemade flatbread like a sandwich, and some sides on tops like lettuce, and cucumber.

It was insanely good, but for proper lunch or dinner, I like serving it with rice and veggies. 

Also, spiciness can be adjusted to your own preferences. I love spicy food, but this was not as much, at least not to me.

Sweet and Spicy Pork Tenderloin

I would definitely like to suggest to add one tablespoon at the time, then taste to see if you can handle the heat. 

Some people handle spicy food pretty well and others not so much, so I always say add less and taste. You got to please your own taste buds. 

You can totally make these with chicken, beef, or turkey.

Of course, the taste and cooking time will be slightly different. Well, I assume that the taste will be nothing but delicious.

It is a totally finger-licking meal that I know you guys will love. In fact, I had quite positive feedback.

However, my comments and recipe starts did not transfer to the blog when I migrated to the WordPress platform. It is sad but true.

Sweet and Spicy Pork Tenderloin

If you make Sweet and Spicy Pork Tenderloin, please leave a comment and give us feedback.

Of course, tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking. Thank you all so much for all your suport and love.

Happy Cooking!!!

Sweet and Spicy Pork Tenderloin
Yield: Serves 4

Sweet and Spicy Pork Tenderloin

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Easy and tasty meal idea.

Ingredients

  • 2 tablespoons Oil
  • 8-10 Oz Tenderloins or any other cut,
  • Salt to taste a pinch per pork slice

Sauce

  • 1/3 cup your favorite BBQ SAUCE
  • 2 tablespoons Sriracha (or gochujang,
  • Korean red hot chili paste), please add enough to please your taste buds.
  • 1 teaspoon Soy sauce, or to taste
  • 1 teaspoon Ground Ginger, or minced ginger
  • 1 tablespoon Lemon juice fresh

Instructions

  1. Cut tenderloins into strips, or bite-size pieces. Sprinkle pinch or two of salt on each piece. Preheat oil and cook pork for about 3-4 minutes per side on medium-high, trying to turn until it’s no longer pink and looks almost crunchy on the ends, you can also place it on the grill or bake in the oven – just to remind you, cooking in the oven or on the grill might increase cooking time.
  2. While pork is cooking, in the mixing bowl, combine ingredients for the sauce.
  3. When the pork is done, take half of the oil out (optional) and pour the sauce in. *If you are baking or grilling pork, then combine and cook the sauce in the saute pan, reduce heat to low, and add baked/grilled pork to the sauce with the addition of 1-2 tsp. Of oil. Or take out the meat, cook Sauce until bubbly, then put the meat back in.
  4. Stir and turn pork around several times, so it gets glazed on all sides.
  5. Let it cook for approximately 5 minutes at a lower temperature. When it gets thick and bubbly, it’s done.
  6. Serve it in the bun, over rice, mashed potatoes or salad etc.

Notes

  • You can bake it and glaze right after the pork is done. If you cannot handle spicy or overly spicy, reduce Sriracha. Add 1 tbsp. And see if it’s ok. Go with your taste!!!
  • For grilling option: Grill pork and make a sauce on the side. You can drop pork strips in the sauce or brush. You can use any cut, but the cooking time will depend on the size and type of the pork cut.
  • Chicken, beef or lamb could be used as an alternative, again cooking time will depend on the size and/or type. Internal temperature for pork should be 160°F (medium rare 145°F.) I like my pork well done, but it’s safe for eating even if it is 145° F. Internal temp. for chicken should be 165°F. Internal temp. for beef should be 160°F -for well done. You can also click on the link HERE, and see other meat types safe to eat internal temperatures.

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Spicy Grilled Boneless Pork Spare Ribs

Spicy Grilled Boneless Pork Spare Ribs

Daeji bulgogi– Spicy pork is a popular Korean grilled dish and it is quite different from beef bulgogi, mainly because the marinade is not only soy sauce-based, but instead marinade juices are based and heated up with gochujang  and/or gochugaru (Korean red hot chili paste and/or powder) Grill […]

Broccoli and Pork Tenderloin Stir Fry

Broccoli and Pork Tenderloin Stir Fry

Who loves Chinese Food? I can see many hands up waving at me. Let me ask you, how many times monthly do you go to get takeouts? I hear ya! Well, to be honest, I am guilty as charged. I would go just to get […]

Salmon Wellington

Salmon Wellington

Salmon Wellington

If you love salmon than you will love this tasty and quite easy Salmon Wellington aka salmon fillet wrapped with puff pastry.

I think this is the fanciest dish that I made in a long time, but it is ridiculously simple. Well, I could not believe why was I scared to make it before.

Anyhow, I had so much fish in my freezer and decided to give it a go. The first time when I made it for my family and me, it was so good. The second time even better.

Tap here for more amazing salmon recipes

Now, I must make it every few weeks. It is just such a delicious and satisfying way to prep fish. In addition, my family simply loves it.

My husband actually asks for it all the time so when I want to make a romantic dinner for just two of us, this meal is certainly it.

Salmon Wellington

I imagine that you could use another type of fish. I did not try it, but I do not see the reason why not.

Also, I don’t think chicken or pork would work unless you pre-cook it.

I think the pastry would be too soggy but then again I have not tried it, however, I suspect precooking would help tremendously.

Anyhow, I am not Godan Ramsey, of course, but I believe my Salmon Wellington is kick-ass good. It is flavorful, easy and delicious.

You may serve it with maybe my comforting potato salad, or refreshing Cucumber Radish Salad.

Salmon Wellington

Either way, I really do hope you guys make it and like it as much as we did.

That being said, I will update pictures soon because I didn’t like these as much… but, you guys kept asking for the recipe ever since I posted on Instagram. So, here it is.

If you get inspired by this recipe for Salmon Wellington, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance. Happy Cooking, friends!

Salmon Wellington
Yield: Serves 2-3

Salmon Wellington

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Festive and fancy looking Salmon Wellington is always hit on the table especially if you are salmon lover.

Ingredients

  • 2 tablespoons butter
  • 2 cloves garlic, chopped
  • 5 oz fresh spinach, or defrosted frozen spinach
  • 1 teaspoon onion powder
  • 1 teaspoon salt, for spinach
  • 1 teaspoon pepper, for spinach
  • 2 oz heavy whipped cream
  • 1/4 block cream cheese
  • Handful shredded parmesan cheese, about 1/4-1/2 cup
  • 2 tablespoons fresh dill, chopped
  • 1 sheet puff pastry, softened to room temperature
  • 1 salmon fillet, defrosted if frozen and skin removed
  • 1 teaspoon salt, for salmon
  • 1 teaspoon pepper, for salmon
  • 1 tablespoon lemon juice
  • 1 egg, beaten for pastry

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a pan over medium heat, melt butter. Add the garlic and cook for a few seconds at medium-high heat then add the spinach, onion powder, salt, and pepper, cooking until spinach is creamy and looks done.
  3. Pour in heavy whipped cream, cream cheese, parmesan cheese, and dill, stirring until the mixture is evenly combined. Remove from heat and set aside.
  4. Defrost salmon fillet if frozen and remove the skin if your fillet got skin. Season salmon with salt and pepper on both sides and 1 tablespoon of lemon juice. Also, if there are any bones, please remove pin bones from a Salmon fillet. Lay the fillet flat on a work surface and run your fingers down its length. When you locate a bone, take the end of the bone with fish tweezers and steadily on the bone, wiggling it gently until it pulls free. Repeat until bine free.
  5. On a cutting board, smooth out the sheet of puff pastry. You may use a rolling pin to stretch it a bit.
    Add a few tablespoons of spinach mixture in the middle of the pastry, lengthwise where the salmon ging to lay.
  6. Place the salmon in the middle of the pastry and on top of the creamy spinach bed.
  7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
  8. Fold the edges of the puff pastry over the salmon and spinach, starting with the long sides and then the shorter ends. You may trim any excess pastry from the ends, then fold the ends on top or just tuck in the side under the pastry log.
  9. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper or use non-stick baking tin.
  10. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
  11. Bake about 25 minutes, or until pastry is nicely golden brown.

Notes

You may use other fish if you prefer but the time would depend on the thickness and type of fish. Expermiting is always great!

Chorizo Chili Tater Tots Casserole

Chorizo Chili Tater Tots Casserole

This is a sponsored post written by me on behalf of Cacique®. All opinions are entirely my own. Chorizo Chili Tater Tots Casserole is one amazing dish to serve any time of the year, especially during parties. Whether you are showing how to pull together […]