Tag Archives: Pork

Slow Cooked Spicy Pulled Pork



This pulled pork was so so so good.  I was really hoping that Owen (2 ½ years old) would try this.  I kept telling him that it was cooked in soda, but he still wouldn’t try it.  The rest of us loved it though.  I even made it again the next week.  We had it as sandwiches on rolls and bread, in a pasta dish, in a tortilla, in a salad and on it’s own.

2 Onions, quartered
1 Whole Pork Butt (pork shoulder roast)
Salt and Pepper
2 (7oz) Cans Chipotle Chiles in Adobo Sauce
24 oz Dr Pepper
4 Tablespoons Brown Sugar

Arrange the onions in the bottom of a slow cooker.  Place the pork butt on top of the onions and season with salt and pepper.  Pour the cans of chipotles on top then add the Dr Pepper.  Put the brown sugar down in the liquid next to the pork.

Cook until the pork is 160°F, about 7 hours on low.

Shred the pork, removing large chunks of fat. You can decide what you want to do with the chipotles and onions.  I just removed them and put the shredded pork back into the slow cooker to keep it warm.

Yield: A lot…like 12 servings or more
-Recipe slightly adapted from The Pioneer Woman Cooks cookbook-

Pork and Egg Fried Rice


I’ve always wanted to make fried rice, but thought it would be too involved.  I got this recipe from my friend over at 86 Everything and decided to give it a try.  You can put pretty much any veggies in this dish you like.  This Pork and Egg Fried Rice was super delicious and will certainly be a favorite in my house.


1 Cup Rice
2 Tablespoons Sesame or Canola Oil
2 Boneless Pork Chops, cut into bite size pieces
10 Eggs, lightly beaten
2 Carrots, finely shredded
2 Cups Shredded Cabbage
6 Green Onions, thinly sliced
Soy Sauce


Cook the rice either in the morning or the night before.  Refrigerate covered.

Heat 1 Tablespoon oil over medium/high heat in a non-stick skillet or wok.  Add pork and cook until browned.  Reserve on a plate.

Reduce heat to medium/low heat and add 1 Tablespoon oil.  Add eggs and cook, stirring frequently until scrambled and cooked.

Add carrots, cabbage and green onions.  Cook until softened, 3-5 minutes.

Add pork and any juices from the plate along with the cooked rice.  Stir well to combine.  Season with soy sauce to taste.  Cook, stirring frequently, for an additional 5 minutes to heat through.

Yield: 6 Servings

-Recipe adapted from 86 Everything

Orange Marinated Pork Chops


These Orange Marinated Pork Chops make a great freezer meal.  I didn’t really plan on them being a freezer meal, but they kept getting pushed off my menu and I stuck them in the freezer with the marinade in the bag with it.  They marinated as they defrosted in the refrigerator.  It made for a really easy dinner.  Enjoy!



4 Boneless Pork Chops
Juice of 1 Large Orange
2 Tablespoons Olive Oil
1 Tablespoon Garlic Powder
2 teaspoons Cumin
1/4 teaspoon Freshly Ground Black Pepper



Place pork chops in a zip top bag.  Stir together orange juice, olive oil, garlic powder, cumin and pepper together in a small bowl.  Pour into the bag with the pork chops.  Seal bag and refrigerate overnight, or at least 4 hours.

Heat a large skillet over medium heat.  Remove the pork chops from the bag and place in the hot skillet.  Cook until browned on both sides, about 8-10 minutes total.


Yield: 4 Servings

Baked Barbecue Pork Spareribs


These Baked Barbeque Pork Spareribs are amazingly delicious.  I have made these twice now because they are just so awesome.  Be aware that these are slow cooked in the oven and take 4 hours total to bake.  They are super easy to make even though they take 4 hours, just add some sauce half way through cooking and let it go.  I will definitely be making these Baked Barbeque Pork Spareribs again.  Enjoy!


1 teaspoon Garlic Salt
1 teaspoon Cumin
1/4 teaspoon Black Pepper
1 teaspoon Paprika
1 teaspoon Chili Powder
1 teaspoon Oregano
1/4 Cup Brown Sugar
1 Rack Pork Spareribs
1 Jar Barbeque Sauce


Preheat oven to 250°F.

Make the dry rub by combining the garlic salt, cumin, pepper, paprika, chili powder, oregano and brown sugar together in a small bowl.

Prepare the spareribs by removing the skirt on the back side of the ribs.  It looks like  random piece of meat on the back.  Also remove the membranes, which are a white film on the back side of the ribs.  Get under the corner of the membranes with a knife, get a good grip on it and pull straight up.

Put half of the dry rub on the bottom side of the ribs.  Place the rack in a large roasting pan, seasoned side down.  Rub the remaining dry rub on the top side of the ribs.  Place in oven and bake for 2 hours.

Remove from oven and brush on some barbeque sauce until the ribs are completely covered, about 1/2 cup or more.  Cover the pan with foil and bake for 2 hours.

Serve with additional barbeque sauce.

Yield: About 4 Servings

-Recipe slightly adapted from DeepSouthDish.com-

Smothered Pork Chops


Pork with a side of pork; yes please!  These Smothered Pork Chops have a delicious bacon infused sauce with sliced onions and mushrooms.  This is one of those fancy looking meals that you could entertain with that actually comes together quickly and easily.  Once everything is in the pan simmering, you have time to clean up dishes and have a clean kitchen at dinnertime.  Well, that’s at least what I did while the Smothered Pork Chops were simmering away.  Anything to save some clean up time after dinner.  You could serve sweet potatoes or acorn squash alongside to make Smothered Pork Chops a fall favorite.


3 Slices Bacon, sliced
2 Tablespoons Flour
2 Cups Chicken Broth
2 Tablespoons Olive Oil, divided
4 Boneless Pork Chops
Kosher Salt and Freshly Ground Black Pepper
1 Large Onion, thinly sliced
8 oz White Mushrooms, sliced
2 Cloves Garlic, minced
1 teaspoon Italian Seasoning


Cook bacon in a large sauce pan over medium heat until browned, about 5 minutes.  Remove bacon with a slotted spoon and reserve on a paper towel lined plate.

Sprinkle flour over the bacon grease over medium/high heat and whisk to combine.  Cook until lightly browned.  Whisk in chicken broth, bring to a bubble and turn off the heat.

In a large pot, heat 1 Tablespoon olive oil.  Season the pork chops on both sides with salt and pepper.  Add to the pot and brown on both sides, about 6 minutes total.  Reserve on a plate.

Add 1 Tablespoon olive oil to the pot and heat over medium heat.  Add onion, mushrooms and 1/4 teaspoon salt.  Cook until softened, about 5 minutes.  Add garlic and Italian seasoning.  Return the pork chops to the skillet, along with any juices from the plate.  Cover with the onion and mushroom mixture.  Pour the sauce over the pork chops.  Reduce heat to low, cover and simmer until the pork chops are cooked, about 25-30 minutes depending on the thickness of the pork chops.

Once the pork chops are cooked, reserve on a plate and lightly tent with foil.

Add the bacon to the pot and increase heat to medium/high to thicken sauce.

Serve pork chops with the onion and mushroom sauce on top.


Yield: 4 Servings

-Recipe adapted from Cook’s Illustrated Magazine-

Slow Cooker Pork Spareribs


The thought of cooking ribs can be daunting, so here is an easy way for a beginner to cook spareribs.  Slow Cooker Pork Spareribs is a great set-it-and-forget-it kind of meal.  You really can’t mess this one up.  I got these pork spareribs during a great buy 1 get 2 free sale that I couldn’t pass up.  The chili sauce, orange marmalade and apple cider vinegar make a great barbeque sauce for the Slow Cooker Pork Spareribs.  Serve these up with some potatoes and a salad and you have a fabulous dinner.  Give ribs a chance and try out these Slow Cooker Pork Spareribs.



3-4 lbs Pork Spareribs
Kosher Salt and Freshly Ground Black Pepper
1/2 Chili Sauce
1/4 Cup Orange Marmalade
1/4 Cup Apple Cider Vinegar
2 Tablespoons Soy Sauce
3 Tablespoons Brown Sugar
1 teaspoon Cumin
1 Tablespoon Freshly Grated Ginger
2 Cloves Garlic, minced


Prepare the spareribs by removing the skirt on the back side of the ribs.  It looks like  random piece of meat on the back.  Also remove the membranes, which are a white film on the back side of the ribs.  Get under the corner of the membranes with a knife, get a good grip on it and pull straight up.  Cut the spareribs up into individual ribs, season with salt and pepper and place in the slow cooker.

Whisk together chili sauce, orange marmalade, vinegar, soy sauce, brown sugar, cumin, ginger and garlic in a small bowl.  Pour over the ribs in the slow cooker.  Cook on low for 6 hours.


Yield: 4-6 Servings

-Recipe by Paula Deen-