Pulled Pork

Rub the meat 2 days prior to cooking it and it cook on low in the crockpot for about 10 hours.

Pulled Pork

Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper - I used black pepper
1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional) - I omitted
2 cups barbecue sauceMix all spice rub ingredients in small bowl.

Massage spice rub into meat (I recommend doing this on a jelly roll pan or large cookie sheet with sides). Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. For stronger flavor, the roast can be refrigerated for up to 3 days. (I refrigerated ours for 2 days).

Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer roast to cutting board (again, I used a large cookie sheet with sides. This helped to contain the mess); discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.

Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Mini Ham and Cheese Sandwiches

1 c (2 sticks) butter
1 1/2 Tbsp poppy seeds
1 1/2 Tbsp grated dried onions
1 1/2 Tbsp Worcestershire sauce
2 Tbsp honey mustard
2 (12 ounce) packages Hawaiian rolls
1 pound cooked ham slices
12 ounces sliced swiss cheese

In saucepan, mix butter, poppy seeds, onion, Worcestershire sauce & mustard, stir until blended and melted. Pour 1/2 of mixture into bottom of baking dish.

Assemble sandwiches with ham and cheese slices. Arrange rolls in single layer in baking dish, spreading them around to soak up suace in pan. Pour rest of sauce over tops of sandwiches, cover dish and refrigeragte up to 24 hours for suce to soak in.

Preheat oven in 350 degrees, bake rolls for 10-12 minutes until rolls are lghtly browned and cheese is melted.

Mexican Mole Pork Chops

Mexican Mole Pork Chops
Ingredients

4 pork, chops, bone-in, 1 1/2 inch thick
1/8 teaspoon paprika
2 teaspoon onion powder
1 teaspoon garlic
1 1/2 teaspoon cocoa powder, unsweetened
1/4 teaspoon pepper(s), chipotle chile, ground
1 dash(es) cinnamon, ground
1 dash(es) allspice, ground
1 tablespoon sugar, brown
Preparation

In small bowl, combine brown sugar, onion powder, cocoa, garlic powder, ground Chipotle pepper, paprika, cinnamon, and allspice; rub onto both sides of pork chops. Set aside for 30 minutes.
Preheat grill to 400 to 450 degrees F.

When ready to cook, spray light coat of cooking spray on pork chops to keep them from sticking to the grill. Place on hot grill. Cover; cook for 7 minutes per side or until internal temperature reaches 160º F using an instant-read thermometer.

Let rest for 5 minutes. Serve with Mango Salsa if desired.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 248
Total Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 80 mg
Sodium: 213 mg
Total Carbohydrate: 15 g
Dietary Fiber: 1 g
Protein: 31 g

Autumn Glazed Pork Chops

Autumn Glazed Pork Chops
Ingredients

4 pork, boneless loin chops, 3/4-inch thick
1/4 teaspoon pepper, black ground
1/4 cup(s) apple cider, or juice
1/2 cup(s) cranberry sauce, whole
2 tablespoon honey
2 tablespoon orange juice concentrate, frozen
1/4 teaspoon ginger, ground
1/8 teaspoon nutmeg, ground
Preparation

Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat.
Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices.

In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1-2 minutes, until heated through.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 220
Total Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 47 mg
Sodium: 47 mg
Total Carbohydrate: 25 g
Dietary Fiber: 1 g
Protein: 19 g

Apricot Pork Medallions

Apricot Pork Medallions
Ingredients

2 tablespoon butter, divided
1 pork, tenderloin, about 1 pound
1/2 cup(s) apricot(s), dried, chopped
2 onion(s), green, sliced
1/4 teaspoon vinegar, wine
2 teaspoon sugar, brown
1 dash(es) hot sauce
Preparation

Cut tenderloin crosswise into 1-inch pieces. Flatten each piece slightly with heel of hand.
Heat 1 tablespoon butter in large skillet over medium-high heat. Brown medallions, about 2 minutes on each side. Add remaining ingredients to skillet with remaining tablespoon of butter. Cover and simmer for 3-4 minutes.

Remove medallions to serving platter, spoon sauce over.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 245
Total Fat: 10 g
Saturated Fat: 5 g
Cholesterol: 91 mg
Sodium: 113 mg
Total Carbohydrate: 15 g
Dietary Fiber: 1 g
Protein: 25 g

Sausage Balls

By Katie Lee

These are a great cocktail party snack or for brunch. It is important to use freshly shredded cheese as it gives the dough more moisture.

1 pound hot italian sausage, casings removed
2 1/2 cups baking mix (I use Bisquick)
3 cups freshly shredded sharp cheddar cheese
1/4 cup heavy cream

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine the sausage meat, baking mix, and cheese. Use your hands to completely mix until well blended. The dough will be crumbly. Use your hands to roll into 1 1/2-inch balls and place your hands on the prepared baking sheet. Brush each sausage ball with heavy cream. Bake until golden brown, about 15 minutes.

12 servings (about 50 balls)
Prep time: 15 minutes
Cook time: 15 minutes

Ham Swiss Rolls

mayonnaise
12 thick slices deli ham (black forest)
12 slices Swiss cheese
1/2 c. melted butter
1 1/2 Tbsp. mustard
1/2 tsp. Worcestershire sauce
1 1/2 Tbsp. poppy seeds

Slice rolls in half so they open. Spread mayo on top and bottom of the inside of each roll. Assemble rolls with ½ slice of cheese and ½ slice of ham. Place all of these in a baking pan or stone. Mix together the melted butter, mustard, Worcestershire sauce and poppy seeds with a whisk. Brush this mixture all over the tops of the rolls and cover with tin foil.

Bake at 350 for 15-20 minutes until heated through.

Red-Eye Rubbed Pork Chops

2 tbsp ground coffee
2 tbsp Sandra's Sassy All-Purpose Rub (see below)
1 tbsp packed brown sugar
1 tbsp poultry seasoning, McCormick
1 1/2 pounds boneless pork loin chops, thick cut
Sandra's Signature Barbecue Sauce (see below)

In a small bowl, combine coffee, All-Purpose Rub, brown sugar, and poultry seasoning; set aside.

Rinse pork chops and pat dry. Rub 1 to 2 times with rub mixture. Place in a zip-to bag and seal. Cure in refrigerator for at least 1 hour.

Preheat broiler. Place chops on foil-lined sheet pan or broiler pan. Place 4 to 6 inches from heat source; cook for 5 minutes per side or until slightly pink in the centers and juices run clear (160 degrees).

Serve hot with Barbecue Sauce on the side.
Servings: 4

Sandra's Sassy All-Purpose Rub
2 packets (1.25 oz. each) original chili seasoning, McCormick
3 tbsp granulated garlic, Spice Hunter
1 tbsp kosher salt
1 tbsp salt-free, all-purpose seasoning, McCormick
2 tbsp sugar

In a medium bowl, combine all ingredients. Store in airtight container in cool, dry place or freezer.

Sandra's Signature Barbecue Sauce
1 bottle (12-oz) chili sauce, Heinz
1/4 cup cider vinegar, Heinz
1/3 cup molasses, Grandma's
2 tbsp Sandra's Sassy All-Purpose Rub
2 tbsp ground black pepper
1/4 tsp hickory liquid smoke, Wright's

In a saucepan over medium heat, stir to combine all ingredients. Simmer for 10 minutes. Remove from heat; cool. Stir, covered, in fridge for up to 1 week.
by Sandra Lee

North Carolina Pulled Pork Sandwiches

For Pork:
3 1/2 pounds pork shoulder roast
Garlic salt
Ground black pepper

For Sauce:
1 1/2 cups white vinegar
3/4 cup lemon-lime sode, 7UP
1 tbsp Montreal steak seasoning
2 tsp red pepper flakes

1 package (16-ounce) shredded cabbage, Ready pac
Hamburger buns

Rinse pork with cold water and pat dry. Season with garlic salt and ground black pepper. Place in 5-quart slow cooker. Pour 1 cup of lemon-lime soda over roast (in addition to soda called for in sauce mixture). Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 3 to 4 hours (roast should fall apart easily).

Meanwhile, in a medium bowl, combine sauce ingredients; set aside. In a large bowl, toss shredded cabbage with 1/2 cup of sauce; set aside.

When cool enough to handle, shred pork by hand. Place shredded pork in a large bowl and toss with 1/2 to 1 cup sauce. Pile cabbage mixture and seasoned pulled pork on hamburger buns. Serve remaining sauce on the side.

From Sandra Lee

Cheesy Stuffed Shells

Ingredients

Sauce:
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper

For the Shells
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray

Directions
Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.

Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.

Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.

Rigatoni With Sausage and Tomato Cream Sauce

This is so yummy!

Enjoy this easy to fix pasta. The kids and your guests will love it!

Rigatoni With Sausage and Tomato Cream Sauce
Ingredients

•1 Tbs olive oil
•3 mild Italian Sausage, chopped
•4 medium garlic cloves, crushed
•1 medium onion, chopped fine
•1 tsp fennel seed, crushed
•1 tsp sugar
•1 29 oz can tomato sauce
•1 Tbs tomato paste
•5 basil leaves coarsely chopped
•1 pound rigatoni
•3/4 cup half and half
•salt
•fresh ground black pepper
•fresh grated parmesan cheese

1.Heat olive oil in heavy saucepan

2.Add sausage and brown

3.Add onion and garlic, cook until the onion is translucent

4.Add tomato sauce, tomato paste, sugar, fennel, and basil

5.Stir and cook over moderate heat for 20 to 30 minutes

6.Bring 4 quarts of water to a boil in a large pot, and add all the pasta at once and stir well

7.When the sauce is ready, put half and half in a bowl and add a little of the hot sauce to it to temper the milk

8.When the rigatoni is al dente, drain and put in large serving bowl

9.Add the sauce and stir to coat

10.Garnish with basil leaves and serve with fresh parmesan cheese.

Keep fennel seed in a pepper grinder. When you need crushed fennel just use the grinder.

Pork Hock Stew (Traditional French Canadian)

3 lbs pork hocks
2 cloves garlic (cut in spears)
1 T salt
¼ t each of ground cloves, cinnamon, nutmeg
¼ cup of drippings, fat or cooking oil
2 medium onions, chopped
Water
¾ cup browned flower. (brown in hot over 350 – 400 in shallow cake pan, stirring frequently to desired darkness. The darker the flower, the stronger the gravy)

Day before serving:
If desired poke garlic sliver in each pork hock.
Mix salt, pepper, and spices and sprinkle hocks with mixture coating each thoroughly.
In a large pot, brown the hocks in fat.
Add chopped onion and water to cover.
Simmer covered for 2 – 3 hours until the meat is very tender.
Remove hocks and onions from stock,
Remove only the meat from the hocks, discarding, skin, bones and fat.
Return only the meat to the stock.
Refrigerate overnight.
Next day, remove all the fat from the top of stock and discard. You will be left with a very rich gelatinous stock.
Before serving, reheat the stock to simmer and thicken with burnt/browned flower.