Slow Cooked Pork Wings Recipe 415

SLOW-COOKED PORK TENDERLOIN

Steps:

• Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor and blend. Pour marinade into a zip-top bag, add pork tenderloin, and marinate in the refrigerator for 24 hours.
• Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven.
• Bake in the preheated oven for 3 hours.
• Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan.
• Heat drippings in the Dutch oven over medium heat on the stovetop. Add sherry and deglaze the pan, making sure to scrape up any stuck-on pieces with a wooden spoon.
• Mix cornstarch and water in a separate bowl until completely mixed; add to sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes. Slice pork tenderloin and serve with sauce on the side or poured on top.

SLOW COOKED PORK

Steps:

• Preheat oven to 275 degrees F. If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat. Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours. Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks. Serve.
• Combine all ingredients in a food processor. Can also be mixed by hand in a bowl, but make sure to combine well.

6-HOUR SLOW-ROASTED PORK SHOULDER

Steps:

• Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
• Preheat the oven to 220°C/425°F/gas 7.
• Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.
• Rub sea salt right into all the scores you've just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.
• Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.
• Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them).
• Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
• Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.
• Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
• Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
• When you've got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Season to taste, if needed.
• Serve the pork and crackling with the jug of gravy and all the trimmings - a dollop of apple sauce will finish this off perfectly.

SLOW COOKED PORK WINGS RECIPE - (4.1/5)

Steps:

• Preheat oven to 450°F. Lay pork shanks out flat and rub both sides generously with salt and pepper and minced garlic. Put a rack inside a shallow roasting pan to keep the ribs off the bottom of the pan. Lay ribs across rack and fill pan with chicken broth under the ribs making sure the ribs are not touching the broth. Cover tightly with aluminum foil and bake for 30 minutes in the oven. Turn the temperature down to 300°F and allow ribs to cook slowly for at least 4 to 6 hours until the meat begins to fall off the bone. Remove from oven and carefully remove foil to let out the steam. If preferred, remove the bone and brush ribs generously with Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce. Return to the oven to bake for 10 minutes. Carefully use tongs to lift ribs in one piece and place on platter.

SLOW COOKER PORK SHOULDER

Steps:

• Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
• Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.

BLUE CHEESE BUFFALO PORK "WINGS"

Steps:

• Preheat the oven to 350 degrees F.
• Cut each pork chop lengthwise into 3 pieces. Combine the blue cheese powder, black pepper and salt in a bowl. Sprinkle the pork "wings" on all sides with the spice mixture. Wrap each wing in a single layer with a strip of bacon and secure with a skewer; the skewers should stick out about 3 inches.
• Place the wings on a baking sheet and bake until the bacon is crispy and the pork registers 145 degrees F on a digital thermometer, 45 to 55 minutes. Flip the wings about two-thirds of the way through to brown both sides -- keep an eye on the wings, and flip earlier if they are browning too quickly on the bottom.
• Meanwhile, whisk together the butter, hot sauce and garlic powder in a small saucepan over medium heat. Bring to a boil and cook for 1 to 2 minutes. Stir in the cayenne, then remove from the heat.
• When the wings come out of the oven, brush them generously with the Buffalo sauce. Serve immediately with any remaining sauce.

ASIAN COUNTRY STYLE RIBS

Steps:

• In a medium-sized bowl, add the hoisin sauce, soy sauce, sugar, ketchup, lemon juice, honey, ginger, and garlic. Whisk all together to combine.
• Place the country ribs in the bottom of a 4 quart crockpot slow cooker. Click for a 4 quart crockpot slow cooker.
• Pour the sauce over the ribs and cook 8 hours on low or 4 hours on high.
• Carefully remove the ribs to a plate, pour the sauce into a small sauce pan, and then return the ribs to the crockpot and cover to keep warm.
• Bring the small sauce pan full of sauce to a boil, then reduce the heat and let thicken, about 15 minutes. Click for a small sauce pan.
• To serve, drizzle the thickened sauce over the ribs.
• Garnish with sesame seeds and chopped green onion, if desired, and enjoy.

SLOW COOKER PORK LOIN

Steps:

• Lightly crush the fennel seeds with the leaves from the thyme and the garlic in a pestle and mortar. Add 1 tbsp oil and plenty of salt and pepper, then bash to a rough paste. Rub all over the pork, then cover and chill for up to 24 hrs, if you have time (2 hrs if not).
• Set your slow cooker to a low heat. Pour a kettleful of boiling water over the shallots, then set aside for 2 mins until cool enough to handle - this will make them easier to peel. Cut off the root and remove the papery skins. Heat the remaining oil in a large casserole or frying pan large enough to fit the pork. Brown the shallots for a few mins then tip into the slow cooker. Add the celeriac and apples, season well and give them a mix.
• Brown the pork in the same pan, on all sides, not forgetting the ends. Sit on top of the veg and apples, fat-side up, nestling the joint in a little so you can fit the lid on. Pour the wine into the frying pan and bubble for a minute, scraping the bottom of the pan to pick up any tasty bits. Pour in the stock, honey and mustard, bubble for another min, then pour over the pork. Cover with a lid and cook on low for 5-6 hrs (depending on slow cooker size), turning the pork and stirring the veg halfway through cooking.
• Remove the pork, wrap in foil and leave to rest for 10 mins before carving to serve alongside the veg with roast potatoes and greens.