PORK SHOULDER WITH PEACH-MELON SALSA
Pork shoulder is a very forgiving cut, which is why chef Howard lets it cook while she's at the beach for a satisfying dinner afterward. The juicy summer fruit salsa is essential to brightening the smoky, cumin-rubbed meat.
Provided by Vivian Howard
Categories main-dish
Time 5h55m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Pork, part 1: Preheat oven to 300 degrees F. In a bowl, add the salt, cumin, and brown sugar and stir to combine. Rub mixture all over the pork, making sure to use all of it. Place the pork fat-side up into a Dutch oven. Cover, place in the oven, and cook for 4 hours.
- Salsa: Place watermelon on a flat work surface. Slice off the top and bottom so they're flat; then place melon upright. Cut along the edge of the watermelon from top to bottom to remove rind; repeat all the way around until the rind is completely removed. Dice watermelon by cutting into ½-inch slices; stack slices and cut into ½-inch strips. Then cut the strips into a ½-inch dice. Place 2-3 cups of watermelon into a bowl and set aside. (Reserve remaining watermelon for another use.)
- Cut peaches into a ½-inch dice. Place 2-3 cups of peaches into the bowl with the watermelon and set aside. (Reserve any remaining peaches for another use.)
- Trim scallions, then thinly slice the green parts and add to the bowl. (Reserve white and light green part for another use.) Zest then juice limes directly into the salsa bowl; then add the chipotle peppers, mint, and salt. Stir well, then cover and let rest for 30 minutes to marry ingredients. Remove 30 minutes before serving. Makes about 5 cups salsa. (Note: Salsa will keep for up to two days in the refrigerator.)
- Pork, part 2: After 4 hours, raise oven temperature to 400 degrees F and remove the lid. Cook uncovered, 1 more hour.
- Assembly: Remove pork from Dutch oven and let rest, 10 minutes. Slice against the grain in 1-inch slices, cutting around the bone. (Alternatively, meat can be pulled from the bone.) Place meat on a serving platter and drizzle with some of the meat drippings from the pot. Serve with peach-melon salsa on the side.
CHICKEN WITH PEACH AND MELON SALSA
Steps:
- Heat a grill pan over medium-high heat.
- Place peaches halves on grill pan and grill 2 to 3 minutes per side. Set aside to cool and then dice into small pieces.
- Season both sides of each chicken breast with 1 teaspoon Jamaican jerk seasoning. Place chicken breasts in pan and grill for 6 minutes per side, or until cooked through.
- Meanwhile, in a medium bowl, combine grilled peaches and remaining ingredients. Stir thoroughly.
- Serve chicken topped with peach and melon salsa.
Nutrition Facts : Calories 170 calorie, Fat 1.5 grams, SaturatedFat 0.5 grams, Cholesterol 68 milligrams, Sodium 607 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 28 grams, Sugar 8 grams
CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA
I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (1-1/3 cups salsa).
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 522mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
CUMIN-CRUSTED MONSTER PORK CHOP WITH PEACH CHIPOTLE SALSA
Provided by Chris Schlesinger
Categories Citrus Fruit Herb Onion Pork Backyard BBQ Dinner Peach Pork Chop Grill Grill/Barbecue Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (main course) servings
Number Of Ingredients 14
Steps:
- Make salsa
- In medium bowl, toss together all ingredients. Transfer to serving dish and set aside.
- Prepare grill
- If using charcoal grill, open bottom vents. Light charcoal. Leaving about 1/4 of grill free of charcoal, bank lit charcoal across rest of grill so coals are about 3 times higher on opposite side.
- If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
- While grill is heating, coat chops
- Using electric spice grinder, pulse cumin seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small sauté pan, using gentle rocking motion.) Rub chops with oil, sprinkle with salt and pepper, and coat with cumin seeds, pressing firmly to adhere.
- To cook chops using charcoal grill
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear chops on lightly oiled grill rack directly over hottest part of coals, turning over once, until well browned, about 3 to 4 minutes per side. Move chops to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.
- To cook chops using gas grill
- When grill is preheated, sear chops on lightly oiled grill rack, turning over once, until well browned, about 3 to 4 minutes per side. Turn off 1 burner (middle burner if there are 3) and put chops above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.
MELON SALSA
A sweet and spicy fresh melon salsa. Great with tortilla chips or over grilled fish.
Provided by Steve King
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine melon, tomatoes, cucumber, and onion in a bowl. Add cilantro, jalapeno, salt, pepper, and chili powder. Squeeze lime juice over mixture and stir well. Refrigerate for a minimum of 1 hour, stirring every 15 minutes if possible.
Nutrition Facts : Calories 20.4 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.8 g, Sodium 1173.2 mg, Sugar 2.4 g
SLOW ROASTED PORK SHOULDER WITH PEACH SAUCE
Natural pork is preferable to enhanced (pork which has been injected with a salt solution to increase moistness and flavor), though either will work. Adapted from Cook's Illustrated. http://bit.ly/amrtBM
Provided by DrGaellon
Categories Pork
Time P1DT6h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours.
- Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan. (Monitor during cooking and add more water if needed to keep fond from burning.).
- Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off 1/4 cup jus; discard fat and reserve remaining jus for another use.
- FOR THE SAUCE: Bring peaches, wine, granulated sugar, 1/4 cup vinegar, 1/4 cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.
- Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately.
Nutrition Facts : Calories 645.9, Fat 40.9, SaturatedFat 14.2, Cholesterol 161, Sodium 3307.3, Carbohydrate 21.1, Fiber 0.5, Sugar 19.9, Protein 39.2
SLOW-ROASTED PORK SHOULDER WITH PEACH SAUCE RECIPE
Provided by AdamNicole
Number Of Ingredients 12
Steps:
- 1. FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours. 2. Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan. 3. Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup jus; discard fat and reserve remaining jus for another use. 4. FOR THE SAUCE: Bring peaches, wine, granulated sugar, ¼ cup vinegar, ¼ cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, cover, and keep warm. 5. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately.
TASTY PORK TENDERLOIN WITH PEACH SALSA
Make and share this Tasty Pork Tenderloin With Peach Salsa recipe from Food.com.
Provided by Oolala
Categories Pork
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Place pork in a greased 11" X 7" X 2" baking dish and rub meat with the oil.
- Sprinkle with oregano and cumin.
- Bake, uncovered, at 400 degrees for 25 minutes or until a meat thermometer reaches 160 degrees.
- Let meat stand 10 minutes before slicing.
- In a bowl, combine salsa ingredients and serve with the pork.
- Enjoy!
Nutrition Facts : Calories 408.1, Fat 14.3, SaturatedFat 3.9, Cholesterol 112.3, Sodium 85.7, Carbohydrate 35, Fiber 3, Sugar 31.9, Protein 36.8
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