Italian Sausage Seasoning

 

Ingredients

• 2 teaspoons dried parsley
• 2 teaspoons Italian seasoning
• 1 1/2 teaspoons black pepper
• 1/2 teaspoon fennel seed (whole)
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (or more to taste)
• 2 teaspoons salt
• 1 tablespoon fresh grated garlic
• 1 teaspoon fresh minced onions
• 2 pounds ground pork (or turkey, chicken or beef)

Instructions

 

• In a small bowl, combine all of the seasonings. Add the seasonings to 2 pounds of ground pork. Brown or cook as desired in a large skillet.
• Store any leftovers in the refrigerator in an airtight container.
• The seasoning mix itself can be stored at room temperature, in an airtight container in the pantry.

Sweet Pork Rub

INGREDIENTS 

• ▢¼ cup dark brown sugar
• ▢1 Tablespoon coarse sea salt
• ▢2 teaspoons cracked black pepper
• ▢2 teaspoons smoked paprika 
• ▢2 teaspoons garlic powder
• ▢2 teaspoons onion powder
• ▢1 teaspoon ground mustard
• ▢½ teaspoon cayenne pepper

Honey Garlic Glazed Pork Loin Roast

 

FOR THE PORK LOIN

• 3- pound pork loin
• ▢1 tablespoon olive oil

FOR THE SPICE RUB

• ▢1 teaspoon sweet paprika
• ▢1 teaspoon garlic powder
• ▢1/2 teaspoon onion powder
• ▢1/2 teaspoon dried thyme
• ▢1/2 teaspoon dried rosemary
• ▢salt and fresh ground pepper, to taste

FOR THE HONEY GARLIC GLAZE

• ▢4 cloves garlic, minced
• ▢1/4 cup honey
• ▢3 tablespoons low-sodium gluten free soy sauce
• ▢1 tablespoon dijon mustard
• ▢1 tablespoon olive oil

INSTRUCTIONS

 

• Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.
• In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
• Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
• Take the spice mix and rub it all over the pork loin.
• Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
• In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce.
• Brush remaining honey mixture over the pork loin. Roast for 25 minutes.
• Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Stir vegetables half way through cooking.
• Remove baking sheet from oven and loosely cover meat with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.

Carnitas (Mexican Slow Cooker Pulled Pork)

The crisping makes this recipe amazing. We like to eat it with mexican rice and refried beans (see other recipes). We also like to eat it like street taco's. You can either buy soft corn tortilla's but they are so much better homemade and so easy to make. Just add some meat, cabbage and homemade pico the gallo, guacamole and some fresh squeezed lime. Heavenly!

Ingredients:

2 kg / 4 lb pork shoulder (pork butt) 
2 1/2 tsp salt
1 tsp black pepper
1 onion , chopped
1 jalapeno , deseeded, chopped
4 cloves garlic, minced
3/4 cup juice from orange (2 oranges)

RUB
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil

Instructions:

Rinse and dry the pork shoulder, rub all over with salt and pepper.
Combine the Rub ingredients then rub all over the pork.
Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
Slow Cook on low for 10 hours or on high for 7 hours.
Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

TO CRISP:
Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.
Just before serving, drizzle over more juices and serve hot, stuffed in tacos 

Indonesian Beef (or Pork) Rendang

I have also substituted this recipe with pork and it tasted amazing.

Ingredients:

3 or 4 lb. beef or pork

Kosher salt

2 lemongrass stalks

1 shallot, chopped

4 garlic cloves

2  jalapeños, seeds removed

1 1" piece ginger, peeled, finely grated

1 13.5-oz. can unsweetened coconut milk

1 Tbsp. curry powder

1 cup cilantro leaves with tender stems

2 Tbsp. fresh lime juice


Steamed white rice (I use Coconut Rice)

Directions: 

Season beef generously with salt and set aside. Trim top three-quarters from lemongrass stalks and place top portions in a large cast-iron skillet or heavy roasting pan. Peel outer layers from root end and finely grate into a blender. Add onion, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.

Arrange meat in crockpot and pour purée over. Cook until meat is tender and falls apart. (about 5 or 6 hours) 

Toss cilantro, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.