Party Pork Recipes

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PARTY PORK BARBECUE



Party Pork Barbecue image

Make and share this Party Pork Barbecue recipe from Food.com.

Provided by Barb in WNY

Categories     Pork

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 13

1 lb pork shoulder, cut in 1-inch pieces
1/4 cup flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
1 cup celery, sliced
1 green pepper, cut in 2-inch strips
1 small onion, sliced
13 1/2 ounces pineapple tidbits, undrained
3/4 cup catsup
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
4 cups cooked rice

Steps:

  • Coat pork with a mixture of flour, salt, and pepper.
  • Brown in hot oil in skillet, using all the flour.
  • Add celery, green pepper, onion, pineapple, catchup, mustard and Worcestershire.
  • Simmer, covered 30 minutes.
  • Serve over rice.

Nutrition Facts : Calories 568.2, Fat 22.5, SaturatedFat 6.5, Cholesterol 64.4, Sodium 1242.8, Carbohydrate 70.1, Fiber 2.8, Sugar 17.3, Protein 21.4

GRILLED PORK BELLY AND KIMCHI



Grilled Pork Belly and Kimchi image

This Korean grilled pork belly is a party waiting to happen, so set it out with the grilled kimchi and kitchen shears and let guests assemble lettuce wraps.

Provided by Susan Kim

Time 35m

Yield 4 servings

Number Of Ingredients 8

3 Tbsp. vegetable oil, divided, plus more for grill
2 lb. 8"-10"-long skin-on pork belly, sliced into ½"-thick slabs
Kosher salt
1 (16-oz.) jar whole Napa cabbage kimchi, drained, halved lengthwise
2 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
1 tsp. light or dark brown sugar
Perilla leaves, red leaf lettuce, and ssamjang (for serving)

Steps:

  • Prepare a grill for medium heat; oil grate with vegetable oil. Place 2 lb. 8"-10"-long skin-on pork belly, sliced into ½"-thick slabs, in a large bowl and season with kosher salt. Drizzle with 1 Tbsp. vegetable oil and turn to coat.
  • Place one 16-oz. jar whole Napa cabbage kimchi, drained, halved lengthwise, in a medium bowl and drizzle with remaining 2 Tbsp. vegetable oil.
  • Whisk 2 Tbsp. soy sauce, 1 Tbsp. apple cider vinegar, and 1 tsp. light or dark brown sugar in a small bowl until sugar is dissolved.
  • Grill pork belly, turning every 1-2 minutes, until golden brown and cooked through, 10-12 minutes. Transfer to a platter and drizzle soy sauce mixture over.
  • Grill kimchi until charred in spots, about 5 minutes per side. Transfer to platter with pork belly and arrange perilla leaves and red leaf lettuce alongside.
  • Place some ssamjang in a small bowl. Set out platter with kitchen shears so guests can cut pork belly and kimchi into bite-size pieces for wrapping in lettuce with a perilla leaf and a bit of ssamjang.

PARTY PORK CHOPS



Party Pork Chops image

This sweet and tangy pork chop recipe is a staple in our house. It's VERY easy to prepare and everyone raves about it! I could eat them for dinner every night! The salsa mellows when mixed with the other ingredients so do not worry about it being too spicy. It's been a hit with adults and children alike!

Provided by ms.susan

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

4 pork loin chops
1 cup salsa
1/2 cup brown sugar
1 tablespoon lemon juice
1 onion, sliced 1/4 inch
1 lemon, sliced 1/4 inch

Steps:

  • 1. Pre heat oven to 375°F.
  • 2. Place pork chops in a single layer in a 9x13 inch pan.
  • 3. Mix salsa, brown sugar and lemon in a small bowl.
  • 4. Stack each pork chop with one slice of onion and 1 slice of lemon.
  • 5. Pour salsa mix evenly over chops.
  • Bake at 375 for 45 mins then broil for about 15 minutes or until lemon and onion are caremized.
  • ENJOY.

Nutrition Facts : Calories 643.9, Fat 31.6, SaturatedFat 9.5, Cholesterol 170.8, Sodium 559.7, Carbohydrate 35.2, Fiber 1.9, Sugar 30.3, Protein 53.5

BBQ PORK PARTY TOWER RECIPE BY TASTY



BBQ Pork Party Tower Recipe by Tasty image

Here's what you need: boneless pork shoulder, brown sugar, coarse kosher salt, paprika, mustard powder, ground cumin, garlic powder, chile powder, ground coriander, onion powder, black pepper, cayenne pepper, russet potato, hamburger buns, coleslaw, mac 'n' cheese, pickle, ketchup, dark brown sugar, molasses, worcestershire sauce, apple cider vinegar, garlic powder, paprika, dijon mustard, cayenne pepper, wooden skewers

Provided by Matthew Johnson

Categories     Dinner

Yield 12 servings

Number Of Ingredients 27

7 lb boneless pork shoulder
3 tablespoons brown sugar
2 tablespoons coarse kosher salt
2 tablespoons paprika
2 teaspoons mustard powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon chile powder
2 teaspoons ground coriander
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 russet potato, halved lengthwise
12 hamburger buns, or dinner rolls
coleslaw, for serving, optional
mac 'n' cheese, for serving, optional
pickle, for serving, optional
1 ½ cups ketchup
¼ cup dark brown sugar, packed
3 tablespoons molasses
2 tablespoons worcestershire sauce
2 tablespoons apple cider vinegar
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon dijon mustard
½ teaspoon cayenne pepper
2 wooden skewers

Steps:

  • Preheat the oven to 300°F (150°C). Arrange an oven rack on the lowest setting, removing the other racks if needed.
  • Place the pork shoulder on a cutting board and slice the meat into 2-inch (5 cm) thick slices.
  • In a small bowl, combine the brown sugar, salt, paprika, mustard powder, cumin, garlic powder, chile powder, coriander, onion powder, black pepper, and cayenne.
  • Sprinkle the spice mixture all over the sliced pork and toss to coat evenly.
  • Set a wire rack over a baking sheet and grease with nonstick spray. Place the potato halves on the rack, cut sides down. Insert a skewer into each potato half.
  • Thread the pork slices onto the skewers.
  • Cover the pork tower with foil, place in the oven, and roast for 4 hours or until the pork is fully cooked and tender.
  • To a small pot on medium heat, add oil, minced onion, garlic, and the leftover spice mixture. Stir the vegetables and cook until soft.
  • Make the barbecue sauce: In a medium pot over medium heat, combine the ketchup, brown sugar, molasses, Worcestershire sauce, apple cider vinegar, garlic powder, paprika, Dijon, and cayenne. Whisk and bring the sauce to a boil. Remove from the heat and set aside until ready to use.
  • Once the pork is finished cooking, remove the foil and pour the barbecue sauce over the pork tower. Use a brush to evenly cover all of the meat.
  • Return the pork to the oven for 30 minutes, or until the sauce starts to caramelize.
  • Carve the pork tower with a serrated knife. Serve the meat on the buns, with sides like coleslaw, mac 'n' cheese, and pickles.
  • Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 3 grams, Protein 61 grams, Sugar 17 grams

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