Pulled Pork

DF, GF
Looking for something to make this weekend for your family and friends?  Look no further, because nothing is better than pulled pork.  It takes a few hours to cook, but could be done in advance then reheated.  Put it on a bun with pickles, sliced onion, and bbq sauce or enjoy just as is with some corn on the cob and pasta salad.  It doesn’t take much effort, but your family and friends will never know.
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Pulled Pork (about 6 portions)
1 tbs paprika
1 tbs dry mustard
1 tbs brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
4 lbs pork butt or shoulder w/ bone, trimmed
12 ounces beer
Preheat oven to 300 degrees.  In a bowl combine paprika, dry mustard, brown sugar, garlic powder, onion powder, salt, and pepper.  Mix spices then set aside.  Place pork in a large dutch oven then sprinkle with spice mixture then pour beer around the roast.  Top with cover then place in oven and cook for 3-4 hours once meat starts to pull away from the bone.  Let cool for 20 minutes then use two forks to shred then enjoy!

 

Pork Burgers with Carmelized Onions, Mushrooms and BBQ Sauce

DF

There’s a burger spot in Boston where I love to get what’s known as the Adopted Luke.  It’s a burger topped with mushrooms, caramelized onions, smoked gouda, and bbq sauce.  And believe me when I say it’s good, because it really is.  Since I had some leftover ground pork in my frig, I thought I should make it at home by substituting the pork for beef.  And of course to make it dairy free I left out the smoke gouda, but with all the pork flavor trapped in the onions and mushrooms you won’t miss it.

I served mine with tater tots and a side salad, you know to keep it reasonable.  To keep it healthy you have to find room for greens in every meal, even if it’s on the side.

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Pork Burgers with Caramelized Onions, Mushrooms and BBQ Sauce
1/4 c onion, chopped
1 garlic clove, minced
1 cup ketchup
1/4 c dijon mustard
2 tbs apple cider vinegar
1 tbs brown sugar
1 tbs molasses
1/2 tbs worcestershire sauce
1/2 c water
1 lb ground pork
2 onions, sliced into half moons
8 baby portobello mushrooms, sliced
1 tsp thyme
4 whole wheat burger buns

For the bbq sauce heat olive oil in a sauce pan over medium heat.  Add onions and garlic, cook until softened, about 5 minutes.  Add ketchup, dijon mustard, apple cider vinegar, brown sugar, molasses, worcestershire sauce, and water; bring to a simmer.  Let sauce reduce for 20 minutes.  Let cool then pulse in a blender until smooth; keep warm.

Heat olive oil in a large skillet over medium high heat.  Form the pork into 4 even patties then place into hot pan.  Cook covered for 4 minutes then flip and cook until just cooked through about another 1-2 minutes.  Remove from pan and keep covered.  Add onions, baby portobello mushrooms, and thyme.  Saute until veggies start to brown, about 5 minutes; remove from heat.  To make burger: place pork patties on top of whole wheat bun then top with onion/mushroom mixture and slather with bbq sauce before topping burger.  Enjoy!

Finger Licking Ribs

DF, GF

Do you ever get a craving for ribs?  They’re so juicy, sweet and spicy.  They might make your fingers a bit messy, but your own fingers turn into their own delicious delights.  Who needs a napkin with you can lick them clean?  Need I say more?

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Finger Licking Ribs
1 tbs paprika
1 tbs dry mustard
1 tbs brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
2 racks of ribs
bbq sauce homemade or store bought

The night before combine paprika, dry mustard, brown sugar, garlic powder, onion powder, salt and pepper in a bowl.  Mix until combined then spread over rubs using hands to massage into the meat.  Let sit overnight, when ready to cook heat grill to medium heat using only the burners on one side.  Place ribs on the opposite side of the fire to cook indirectly for 40 minutes.  Turn the heat to high, baste the ribs with bbq sauce then place over fire to finish for another 10 minutes.  Let rest for 5 minutes before slicing into individual ribs.