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. […]
Search Results: 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
How is freaking awesome that?
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.
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
However, if I am home all day, I like using trusty Xtrema Ceramic Dutch Oven, which is absolutely fantastic
This recipe is what my family prefers. You can use it with BBQ sauce or without
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.
- 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
- 2 cups Barbecue Sauce your favorite sauce
- 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.
- 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.
- 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.
- 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.
- Return the shredded meat to the slow cooker, add the barbecue sauce, and a bit of hot sauce if you desire, mix to combine.
- 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.
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.
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Potatoes and Broccoli
- 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
- Wash potatoes, then season with salt and pepper
- Turn the oven to 400F.
- Heat skillet on the stove top with oil.
- Add potatoes to the skillet and cook for 5 minutes, turn at least one time.
- Transfer a skillet to the oven and cook for 30-40 minutes, until tender and cooked through.
- If the broccoli is fresh, then cut the florets off and wash throughout.
- Boil 2 cups of water with 2 teaspoons of salt and place broccoli in the boiling water.
- Cook for 60 seconds, and rinse out with cold water.
- 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.
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.
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 […]
I am totally about sweet and spicy flavors, so 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 + Sriracha, but my little one eats ketchup even with his pizza, so I made plain not spicy ketchup based sauce for him.
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, cucumber or whatever and it was insanely good, but for proper lunch or dinner, I like serving it with mashed/baked potatoes or rice and veggies.
Also, spiciness can be adjusted to your own preferences. I love spicy food, but this wasn’t as much, at least not to me. 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, but I assume that the taste will be nothing but delicious.
If you make any of my recipes please leave a comment and give us feedback, good or bad, and of course, tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking
Sweet and Spicy Pork Tenderloin
I am totally about sweet and spicy flavors, so if you are like me, then I know you will love this recipe. Easy and so delicious recipe with Asian flavors.
- 2 tablespoons Oil
- 8-10 Oz Tenderloins or any other cut,
- Salt to taste a pinch per pork slice
- 1/3 cup your favorite BBQ SAUCE
- 2 tablespoons Sriracha (or gochujang -red hot chili paste) /you can add less and adjust to please your taste buds.
- 1 teaspoon Soy sauce lite/ or to taste
- 1 teaspoon Ground Ginger
- 1 tablespoon Lemon juice fresh
- 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.
- While pork is cooking, in the mixing bowl, combine ingredients for the sauce.
- 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.
- Stir and turn pork around several times, so it gets glazed on all sides.
- Let it cook for approximately 5 minutes at a lower temperature. When it gets thick and bubbly, it’s done.
- Serve it in the bun, over rice, mashed potatoes or salad etc.
- 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 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.
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 […]
This is a sponsored post written by me on behalf of Cacique®. All opinions are entirely my own.
Whether you’re showing how to pull together the ultimate Game Night spread, or presenting a tailgating must-have, the possibilities are truly endless.
I partnered with Cacique® to create this easy dish using their fantastic and quite tasty Fully Cooked Chorizos. Which is made with authentically seasoned premium pork shoulder and ready to eat in just minutes with zero mess.
When it comes to game night, Chorizo Chili Tater Tots Casserole is one dish that we undeniably enjoy.
It takes just a few convenient, delicious and authentic ingredients to create this amazingly appetizing casserole for your family and friends.
That being said, game night or not this could be one phenomenal weeknight dinner put together in no time.
To round out my tasty spread, I served crunchy corn chips with Cacique® Jalapeño Queso Dip alongside my Chorizo Chili Tater Tots Casserole. I finished the dish with a drizzle of Cacique® Spicy Jalapeno sour cream.
Cacique® Fully Cooked Chorizo is a great go-to when you want to pull together a quick, delicious and authentic Mexican meals.
Not only is it made with premium ingredients, but it also has no additives and nothing artificial. So, pick some up and make this Chorizo Chili Tater Tots Casserole or get creative with it and let me know what you whip up!
Cacique® Fully Cooked Chorizos are Available in Four Delicious Varieties:
Premium Pork Shoulder, Chorizo with Eggs, Chorizo with Bacon & Potato and Chorizo with Queso.
How to Enjoy:
Simply heat in the microwave, oven or stovetop for as few as 3–4 minutes and enjoy. From breakfast during the morning rush to taco night to game day. Cacique® Fully Cooked Chorizos are the perfect filling – or delicious all on their own!
Use anywhere you’d typically enjoy chorizo. Whether adding protein to tacos, stuffing burritos and enchiladas or even serving a dip for tortilla chips.
If you try Chorizo Chili Tater Tots Casserole or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking #sandraseasycooking
- 2 packs Cacique® Fully Cooked Chorizos
- 16 oz Chili Beans
- 10 oz Cacique® Queso Fresco Cheese
- 2 cups Tater Tots
- Mexican Style Sour Cream, Cilantro Lime
- Chopped Parsley or Cilantro
- Heat oven to 375 degrees Fahrenheit.
- Follow the instructions on the back of the Cacique® Fully Cooked Chorizos; Heat in the oven-safe dish or pan. I used a Dutch oven with a fitted lid.
- After you heat the chorizo add chili beans and mix it well to combine.
- Crumble cheese on the top, then in one layer place tater tots next to each other.
- Slightly press potatoes down, cover the dish with the lid and bake for 15 minutes in the preheated oven.
- After 15 minutes, remove the lid and turn the oven broiler on medium temperature.
- Bake casserole under the broiler for an additional 5 minutes or until potatoes are crunchy and the casserole is bubbling. Make sure to stand by so it does not burn.
- Garnish with an equal drizzle of Mexican Sour Cream and chopped parsley or cilantro.
I am a sandwich person, and I could eat a sandwich probably every single day. However, when it comes to ham, slow-cooked pork, swiss cheese, pickles, mustard pressed in the Cuban bread there is nothing better in this world. I love this Tasty Pressed Cuban Sandwich. […]