GRANDMA BARBE'S ROAST PORK
This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch-oven over medium heat. Add pork and cook, turning occasionally, until golden brown all over, 8 to 10 minutes. Reduce heat, cover, and cook, turning occasionally, 1 1/2 hours.
- Add wine, onions, carrots, potatoes, butter, bay leaf, thyme, 2 sprigs parsley, and peppercorns; dot with butter. Cover, and let simmer until potatoes are tender, about 30 minutes.
- Season pork with salt and sprinkle potatoes with garlic and chopped parsley before serving.
GRANDMA'S CHOPPED BARBECUE
Provided by Sunny Anderson
Time 6h15m
Yield 16 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 250 degrees F.
- With the tip of a knife, make 8 (2-inch) pockets all around the pork and insert a smashed garlic clove in each.
- In a small bowl, combine the seafood boil seasoning, onion powder, garlic powder, paprika, olive oil, salt, and pepper. Rub the seasoning all over the pork then let rest at room temperature up to 2 hours.
- Place the pork in the bottom of a roasting pan and add enough vegetable stock to fill it to an inch deep. Cover very tightly with several layers of aluminum foil, getting the seal tight is really key here. The steam being locked in breaks down the pork to make it pull-worthy.
- Roast the pork, covered, in the oven for 2 hours then pull back the aluminum foil a bit and prick with a fork. If it is tender, remove the aluminum foil and a place back in the oven for 1 more hour. If it isn't tender yet, cook for 30 minutes to 1 hour more, making sure to add more stock if needed. Once tender remove the aluminum foil all together. If the liquid evaporates here, it's ok; it has done its job. Remove from oven then let rest at room temperature, then chop down to small chunks and mix with enough of Sunny's Pork Sauce, recipe follows to make it wet or dry to your taste.
- In a saucepot on medium-low heat, add the oil. Add the onions, garlic, and season with a pinch of salt and a few grinds of black pepper. Cook until both are tender, but not browned and then add the ketchup, vinegar, orange juice, and Sriracha. Taste and then add the sugar, to taste. This should be a loose sauce. Refrigerate or use right away.
OLD-WORLD PORK ROAST
I REMEMBER this recipe from my childhood. My German grandmother made this roast every Sunday - it was our equivalent to everyone else's customary fried chicken dinner. There were many happy times spent around Grandma's kitchen table enjoying this tasty meal. -Mary Ann Morgan, Cedartown, Georgia
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine caraway seeds, sage, 1 teaspoon salt and 1/4 teaspoon pepper; rub over roast. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 hours or until a thermometer reads 160°-170°. Remove roast from pan; keep warm. Pour pan drippings into a large measuring cup; add enough water to equals 2 cups. Pour into a small saucepan; add browning sauce if desired, cornstarch, and remaining salt and pepper. Stir until smooth. Bring to a boil; cook and stir until thickened and bubbly. Slice roast; serve with gravy and dumplings or potatoes if desired.
Nutrition Facts :
PORK BARBEQUE
The BEST pork barbeque recipe available. It is a modified version of a long time secret pork barbeque recipe of a now out of business barbeque restaurant in Harrisburg, Pennsylvania. It can be made the day that it is to be served, but the best is to cook it the day before, place it in the refrigerator overnight, and then heat it in the slow cooker the next day to serve. This way, it soaks up all of the added flavoring.
Provided by William B. Fuhrer
Categories Main Dish Recipes Pork Pulled Pork
Time 5h50m
Yield 12
Number Of Ingredients 13
Steps:
- In a bowl, mix the wine, white pepper, liquid smoke, garlic, black pepper, pepper sauce, and Worcestershire sauce. Place pork in a slow cooker, and cover with the sauce mixture. Cover, and cook 4 to 5 hours on Low, or until the meat shreds easily.
- Shred the pork with a fork. Mix in the barbeque sauce, onion, green bell pepper, red bell pepper, and yellow bell pepper. Continue cooking 30 minutes, or until vegetables are tender.
- Place pork in a strainer to remove excess liquid, pushing down with a large spoon to extract as much moisture as possible. Liquid may be reserved as a dipping sauce.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 6.2 g, Cholesterol 62 mg, Fat 11.4 g, Fiber 1 g, Protein 23.6 g, SaturatedFat 4 g, Sodium 122.9 mg, Sugar 2.9 g
GRANDMA EDNA'S CAJUN PORK
My grandma used to make this for our family on special occasions. We love to carry on the delicious tradition. -Tonya Cline, Greenville, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 12 servings (2-1/4 cups sauce).
Number Of Ingredients 13
Steps:
- Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.
Nutrition Facts : Calories 225 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 167mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
GRANDMA'S RIB AND SAUCE (PORK)
My good friend shared this recipe of her Grandmother's with me. I am really picky about my bbq sauce... I'll never worry again now that I have this recipe. The ribs are so tender they fall apart and the sauce is just... ohhh... I can't wait for dinner tonight! I hope you all enjoy. Thanks Bridget!
Provided by Chef HeatherLea
Categories Pork
Time 2h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450F degrees.
- Place ribs on a wire rack in oven for 20 minutes.
- While ribs are cooking in the oven, combine all other ingredients in large sauce pan and bring to a boil. Cover and let simmer.
- Flip ribs and cook for additional 20 minutes.
- Turn oven temp down to 350F degrees. Pour 1/3-1/2 of sauce over ribs. Cover pork with foil and cook for an additional 2 hours.
- Check to see if you can cut with a fork. If you can then they are done!
- Serve ribs with leftover sauce. Best if served with fresh, warm, homemade dinner rolls.
- :) :) DON'T FORGET SOME NAPKINS! :) :).
- I'll post a recipe for the rolls -- check back.
Nutrition Facts : Calories 1341.1, Fat 85.6, SaturatedFat 29.5, Cholesterol 313, Sodium 1130.5, Carbohydrate 62.4, Fiber 1, Sugar 56.3, Protein 78.7
GRANDMA'S BEST POT ROAST
The simplest and best pot roast recipe ever, straight from my grandma's kitchen!
Provided by Abbie Persichetti
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
- Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
- Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
- Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
- Meanwhile, whisk water and flour together in a small bowl.
- Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
- Slice roast and serve alongside gravy.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g
GRANDMA'S SLOW COOKER BARBECUE PORK CHOPS
These tasty pork chops bring back memories of Grandma's home cooked meals. You will never taste a pork chop quite like this one. The homemade sauce is simple, yet it is one that has not been matched by any other.
Provided by Daisy Girl
Categories Pork
Time 3h5m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Mix tomato sauce, lemon juice, and brown sugar in a small bowl. Pour half of the sauce mixture into the crock pot.
- Layer pork chops in crock pot, and pour the rest of the sauce mixture on top. Make sure that the sauce is covering the pork chops.
- Cook on high for 3 hours or on low for 5 hours.
Nutrition Facts : Calories 834.2, Fat 26.1, SaturatedFat 9.1, Cholesterol 247.9, Sodium 1315.9, Carbohydrate 65.6, Fiber 3.2, Sugar 62.5, Protein 82.6
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