Super Spicy Sun Oven Stewed Pork Recipes

30-MINUTE SPICY PORK AND SWEET POTATO STEW

Steps:

• Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
• Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
• Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
• Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

FALL-APART PORK STEW

Steps:

• Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
• Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.
• Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.
• Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
• Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
• Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

SPICY BAKED PORK STEAKS

Steps:

• Line a 9x13 inch baking pan with aluminum foil or spray with non-stick cooking spray.
• Mix seasoning in a small bowl and rub into pork steaks and let them rest for 10 minutes.
• Bake for 25 minutes at 375 degrees.
• Remove from oven and cover with barbecue sauce.
• Continue baking for an additional 20 minutes.

SPICY PORK STEW

Steps:

• Place pork in a shallow baking dish and pour over vinegar; turn to coat. Let stand for 15 minutes and up to 2 hours.
• Preheat oven to 350 degrees. Heat vegetable oil in a Dutch oven. Season pork with salt and pepper and, working in batches, add to Dutch oven. Cook until browned on all sides; transfer pork to a plate and set aside.
• Add onion, garlic, cocoa powder, cumin, cinnamon, cardamom, and chipotle chiles to Dutch oven. Cook until onion is soft and spices are fragrant, adding a little water if mixture begins to stick to the bottom of the pot.
• Return pork to Dutch oven; stir to combine. Add 1 cup water, sweet potatoes, and turnips; do not stir. Cover and transfer to oven. Cook until pork is tender and vegetables are soft, about 1 1/2 hours. Serve hot with rice, if desired, and garnished with tomato and cilantro.

SWEET AND SPICY SHREDDED PORK

Steps:

• Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder.
• Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder.
• In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level.
• When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving.

OVEN BAKED PORK STEW

Steps:

• Brown meat half at a time in hot oil.
• Stir flour into drippings left in the pan.
• Stir in undrained tomatoes, garlic, bay leaf, sugar, bouillon, thyme, oregano, hot sauce, water and salt.
• Cook and stir until thick and bubbly.
• Combine meat, sweet potatoes, onion, and green pepper in a 3 qt casserole dish.
• Stir in tomato mixture.
• Bake, covered in a 350°F oven for about 1 1/2 hours or until meat and veggies are tender, stirring occasionally.
• Remove bay leaf.
• Stir in peas.
• Bake 5 to 10 minutes more.

SUN ROASTED PORK TENDERLOIN

Steps:

• Set the Sun Oven out to preheat. Spread the potatoes out in a single layer in a roasting pan. In a small bowl, mix together the fennel seeds, oregano, paprika, garlic powder, salt, and pepper. Rub the spice mixture onto the pork tenderloin. Set the tenderloin on top of the potatoes and pour in the broth, cover the pan with a lid. Cook in the Sun Oven until the potatoes are tender and the meat is cooked, 1 1/2 to two hours.

SPICY PORK ROAST

Steps:

• Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

SUPER SPICY SUN OVEN STEWED PORK

Steps:

• Set Sun Oven out to preheat. Heat the oil in a Dutch oven over medium-high heat. Add the pork, in two batches, and brown on all sides. Transfer the pork to a bowl and set aside. Turn the heat down to low and add the onions, stirring to scrape up any browned bits. Cover and cook, stirring occasionally, until the onions are golden, about 10 minutes. Add the browned pork, beer, chipotles, adobo sauce, cumin, salt, and pepper. Give the mixture a good stir, replace the lid and transfer to the Sun Oven. Cook until the pork is fork tender, 1 1/2 to 2 hours. Transfer the pork to a cutting board. Using two forks shred the chunks into small pieces.