Miso-Gochujang Pulled Pork

Ingredients

  • 5-pound boneless pork butt, trimmed and cut into 2-inch cubes
  • 3/4 cup gochujang, divided
  • 6 tablespoons white miso, divided
  • 1 bunch fresh cilantro, stem minced, leaves left whole, reserved separately
  • 1/4 cup hoisin sauce
  • 3 ounces fresh ginger, peeled and cut into 3 chunks
  • 2 tablespoons grapeseed or other neutral oil (we used vegetable oil)
  • 2 large yellow onions, thinly sliced
  • Kosher salt and ground black pepper
  • 3 tablespoons unseasoned rice vinegar
  • Hamburger buns, pickled jalapeños, Gingery Pickled Carrots, and Gochujang Sour Cream, to serve (recipes for the Gingery Pickled Carrots and the Gochujang Sour Cream below)

Directions

  1. Move the rack in your oven down to the lower-middle position before preheating the oven to 325 degrees. Place the pork, 1/2 cup of the gochujang, 2 tablespoons of the miso, cilantro stems, hoisin, ginger and 1 cup of water in a large Dutch oven, stirring to combine. Set the Dutch oven over medium-high heat, waiting for simmering to occur. Once simmering, put the lid on the Dutch oven and place it in the oven. Let the pork cook for 3 hours or until it pulls apart easily using two forks.
  2. While the meat cooks, take a 12-inch nonstick skillet out and pour the oil into it, setting the skillet over medium-high heat. Once the oil’s hot and shimmering, add in the onions and 1/2 teaspoon salt, turning the heat down to medium once they’re both in. Cook for 15 minutes or until the onions look golden, stirring now and then during that time (it took us longer than 15 minutes). Mix the miso into the onions, stirring constantly for 5 minutes or until the miso begins to brown. Take the miso onions out of the skillet and put them on a plate to cool down, covering them once they’re cool and putting them in the fridge until they’re ready for use later on.
  3. Once the pork is tender, remove it using a slotted spoon and put it in a large bowl (we used a large plate). Once the pork is cool enough for you to handle, shred it into bite-size pieces, throwing away any globs of fat. Going back to the Dutch oven, take the ginger chunks out of the liquid, throwing them away. Tilt the Dutch oven so all of the liquid pools to one side, skimming and throwing away as much of the fat on the surface as possible (we didn’t get rid of the fat). Put the Dutch oven over medium-high heat and let the liquid cook for 5 to 7 minutes or until a spatula (we used a spoon) run through the sauce leaves a trail behind (took us longer than 7 minutes).
  4. Whisk in the remaining 4 tablespoons (1/4 cup) of gochujang into the sauce until combined. Mix the pork and onions into the sauce, turning the heat down to medium afterwards. Stir the pork around constantly for 5 to 10 minutes or until all of the pork and onions are heated through. Take the Dutch oven off the heat and stir in the vinegar to combine. Taste the pulled pork and season to taste with pepper (we didn’t add any pepper). Place the meat on the buns, topping with the cilantro leaves, pickled carrrots, gochujang sour cream, and pickled jalapeños.

Gingery Pickled Carrots

Ingredients

  • 1 cup unseasoned rice vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon kosher salt
  • 3 medium carrots, peeled and shredded on the large holes of a box grater
  • 2-inch piece fresh ginger, peeled and sliced into thin rounds

Directions

  1.  Whisk the vinegar, sugar and salt together in a large bowl before adding the carrots and ginger, stirring to coat the carrots and ginger in the vinegar mixture. Cover the bowl and place it in the fridge for at least 3 hours or up to 24 hours (we made our pickled carrots the day before we made the pulled pork).

Gochujang Sour Cream

Ingredients

  • 1/2 cup sour cream
  • 4 to 6 tablespoons gochujang, to taste (we used 4 tablespoons)

Directions

  1. Mix the 2 ingredients together in a small bowl until  combined (make sure to scrape the sides and the bottom of the bowl). Put a lid on the bowl and place it in the fridge until ready for use.

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The components taste good separately but together are even better ! The pulled pork was tender, spicy and a little salty but the pickled carrots and jalapeños brought enough acidity to balance that spiciness out. You might think that this’d be too spicy between the jalapeños and the gochujang in both the pork and the the sour cream but the sour cream itself, the pickling and probably the bread as well allows you to get a spiciness that you’ll notice without overpowering the other flavors in this. The onions are so tender that you’ll barely notice them as you’re eating this ! This was a different (but tasty) take on pulled pork.

This recipe came from Milk Street.

We weren’t paid in any form to promote Milk Street.

Take care everybody !

Mac And Cheese With Shredded Pork Roast

Ingredients

  • 3 cups whole milk, divided
  • 2 tablespoons all-purpose flour
  • 1 ½ cups shredded smoked Cheddar
  • 1 cup shredded American cheese (I took 9 slices of Kraft American cheese and cut it into small diced pieces to get a cup of cheese)
  • 1 teaspoon dry mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper (we used freshly ground black pepper)
  • 1 (16-ounce) package penne pasta, cooked
  • 3 cups shredded Slow Cooker Pork Roast (recipe below)
  • Toppings: more shredded Slow Cooker Pork Roast (I set aside an extra cup for the topping), shredded Cheddar cheese (I used more of the smoked Cheddar cheese), and chopped green onion (I sliced the green onions)

Directions

  1. Preheat your broiler, making sure you have a rack on the middle shelf. Take a large saucepan out and pour 2 ¾ cups milk in, setting the heat to medium. Grab a small bowl and whisk the remaining milk together with the flour, whisking until the mixture’s smooth. Once the 2 ¾ cups milk is heated to the point of boiling, gradually whisk in the flour mixture and continue to whisk for another 2 minutes or until the milk feels like it’s thickened. Turn the heat down to medium-low and mix in the cheese, mustard, salt and pepper, stirring until the cheese has melted. Toss in the pasta and 3 cups of shredded pork, stirring to make sure everything’s combined.
  2. Take a large cast-iron skillet and spread the mac and cheese out in it, topping it with the additional pork followed by the Cheddar. Place in the oven to broil for a minute or two or until the cheese has melted a little. Sprinkle on the green onion and enjoy !

Slow Cooker Pork Roast

Ingredients

  • 1 tablespoon firmly packed light brown sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper (we used freshly ground black pepper)
  • 1 (4- to 5-pound) pork shoulder (we used a boneless pork shoulder)
  • 2 cups chopped yellow onion
  • 6 cloves garlic
  • ½ cup white wine vinegar
  • 1 cup chicken broth
  • 2 bay leaves

Directions

  1. In a small bowl, mix together the sugar, salt, and pepper, rubbing the mixture all over the pork.
  2. Place the pork in a 6-qt. slow cooker (we placed the pork fat-side up in the slow cooker), adding in the remaining ingredients afterwards.
  3. Put the lid on the slow cooker and let it cook on HIGH for 2 hours, turning the heat down to LOW afterwards for 6 additional hours. Take the pork out and shred it, discarding the fat.
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This is a 2-for-1 southern comfort food dish ! You can definitely taste the Cheddar in the mac and cheese and you can still get that subtle flavor of the pork. One component doesn’t overpower the other in this and the green onion also adds a nice crunch as well as bringing a nice freshness to the dish.

Recipe source unknown.

We weren’t paid in any form to promote Kraft.

Take care everybody !

South Carolina Pulled Pork with Mustard Barbecue Sauce

Ingredients

  • Pulled Pork
    • 1 bone-in pork shoulder (about 7 lbs.)
    • 1 tsp. salt (we used more than 1 tsp. of table salt*)
    • ½ tsp. pepper (we used more than ½ tsp. of freshly ground black pepper*)
    • Small hamburger buns (optional)
  • Mustard Barbecue Sauce
    • 1 tbsp. unsalted butter
    • ½ yellow onion, grated
    • 2 cloves garlic, grated
    • 1 cup yellow mustard (such as French’s) (we used French’s)
    • 1 tbsp. dry mustard
    • ¾ cup cider vinegar
    • ¾ cup packed light brown sugar
    • 1 tsp. Tabasco

Directions

  1. For the pulled pork: Preheat your oven to 300 degrees. Let the pork sit at room temp. for 30 minutes before seasoning it with the salt and pepper. Wrap the pork up tightly in aluminum foil and place it on a rimmed baking sheet that has a rack fitted on it (we lined the baking sheet with foil before placing the rack on). Stick the sheet in the oven and let the pork cook for 7 hours or until the pork reaches 200 degrees in the thickest part and can be easily pulled apart using a fork.
  2. For the mustard barbecue sauce: When there’s 20 minutes left on the cook time for the pork, take a saucepan out and add the butter to it, setting the heat to medium-low. Once the butter’s melted, toss in the onion and garlic, stirring frequently for 3 minutes. Stir in the remaining sauce ingredients and let the sauce simmer for 15 minutes.
  3. Once the pork’s cool enough for you to handle, remove the skin, bone and fat, throwing them away afterwards. Take the meat and shred it with a pair of forks. Place the pulled meat in a large mixing bowl, pouring the barbecue sauce over it afterwards, tossing to coat. Serve the pork on buns if you’re using them.

*We didn’t like how little the salt and pepper seemed on the pork so we added more. We didn’t measure how much more we used though, so season to taste !

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When we tried the sauce before pouring it over the pork, it had so much pucker power to it ! Something magical happened though after it was tossed with the pork, almost all the pucker power disappeared ! The sauce just took on a sweeter flavor to it, we couldn’t explain it. Can’t explain it, but we loved it !

We got this recipe from Family Circle.

We weren’t paid in any form to promote French’s, Tabasco, or Family Circle.

Take care everybody !

Cajun Slow-Cooker Pulled Pork

Ingredients

  • ½ cup apple cider vinegar
  • 1 ½ cups water
  • 1/3 cup ketchup
  • ¼ cup plus 2 tablespoons Creole or spicy brown mustard (we used Zatarain’s Creole mustard)
  • 1 tablespoon molasses
  • 2 tablespoons packed light brown sugar, divided
  • 2 teaspoons paprika (we used smoked paprika)
  • Kosher salt and freshly ground black pepper
  • 1 (3-to-4-pound) boneless pork shoulder
  • 2 links andouille sausage (we used Roger Wood brand andouille)
  • 1/3 cup mayonnaise
  • 8 soft sesame buns
  • Pickle slices and potato chips, for serving (we used dill pickle slices and Lay’s Original potato chips)

Directions 

  1. Add the water, vinegar, ketchup, ¼ cup mustard, molasses and 1 tablespoon brown sugar to a 7- to 8-quart slow cooker, stirring until combined.
  2. In a small mixing bowl, combine the remaining brown sugar, paprika, 1 teaspoon salt and ½ teaspoon pepper. Rub the mixture all over the pork, placing it in the slow cooker afterwards as well as adding in the andouille. Put the lid on the slow cooker and let it cook on LOW for 8 hours.
  3. Take the pork and sausage out of the slow cooker and place it on a cutting board (or something else big enough to fit the pork and sausage on) to cool down a little bit. Skim off the fat from the cooking liquid before you strain it over a large skillet. Turn the heat up high enough for boiling to occur, letting it boil for 15 minutes or until the liquid’s been reduced by one-third (we had about 2 cups worth of liquid left after reducing).
  4. Shred the pork using forks and coarsely chop the sausage. Pour enough of the cooking liquid over the meat to moisten it, seasoning the mixture with salt afterwards if you think it needs it.
  5. In a small bowl (one-cup capacity is all that’s needed) mix the mayonnaise and remaining mustard together, spreading it on the buns afterwards. Fill with the pulled pork mixture and pickle slices. Serve potato chips on the side.
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We love eating pulled pork and we love andouille so naturally we had to try this recipe ! This was delicious, the meat itself is good but it’s the sauce that really turns up the flavor on the pulled pork and andouille. The meat mixture can be a little heavy so it’s nice having that acidity from the pickles and the tanginess of the creamy spread to cut through that heaviness.

Recipe source unknown.

We weren’t paid in any form to promote Zatarain’s, Roger Wood or Lay’s.

Take care everybody !

Barbecue Pulled Pork

Ingredients

  • ¼ cup packed dark brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon mustard powder
  • ½ teaspoon ground allspice
  • ½ teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces (With the size of our pork, this meant it was just going to get cut in half and that just seemed too big to get cooked in the time listed so we cut each half in half.)
  • 1 tablespoon vegetable oil
  • 1 onion, chopped (we used yellow onion)
  • 4 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 2 cups low-sodium chicken broth
  • ½ cup ketchup
  • ¼ cup apple  cider vinegar
  • 4 hamburger buns or potato rolls (we used whole-wheat hamburger buns)
  • Coleslaw and pickle slices for serving (we used Chipotle-Cilantro Slaw and the Fire And Ice Pickles)

Directions

  1. Take a bowl out and mix the following ingredients in it until combined: brown sugar, mustard powder, allspice, cayenne, 1 teaspoon salt and ½ teaspoon black pepper. Take half of the spice mixture and rub it all over the pork. Place the pork in a resealable plastic bag and place it in the fridge for 1 to 4 hours (we put ours in the fridge for a little over 2 ½ hours).
  2. Preheat your oven to 350 degrees (we moved our rack down one from the middle). Take a large Dutch oven and pour the oil into it, setting the heat to medium. Once the oil’s hot, add the pork in and let it cook for 8 minutes or until browned all over, turning occasionally (we browned each side for 1-2 minutes). For ourselves, we could only fit 2 pieces in at a time and we had to pour a little more oil into the Dutch oven before browning the other two pieces of pork. Once the pork’s browned take it out of the Dutch oven and place it on a plate for now.
  3. Toss the onion, garlic, 1 teaspoon of salt and a few grinds of black pepper into the Dutch oven, stirring constantly for 5 minutes or until the onions have softened. Add the tomato paste and the other half of the spice mixture in, continuing to stir for another 2 minutes. Add in the chicken broth, ketchup, vinegar and 2 cups of water, stirring to combine. Tear 1 bun into pieces and throw that into the Dutch oven as well. Add the pork back in and wait for simmering to occur.
  4. Put the lid on the Dutch oven and place it in the oven. Cook for 2 hours or until the pork’s really tender (took 2 ½ hours* for us). Take the lid off the Dutch oven and cook it in the oven for 20 additional minutes or until the sauce thickens a little (we called it good at the 20 minute mark). Take the meat out and shred it using 2 forks. Place the shredded meat in a large mixing bowl and add enough sauce into the bowl so all of the pork gets coated in it. Serve the pork on buns, topped with coleslaw and pickles.

If you don’t want to cook this in the oven, the original recipe offers a slow cooker option where you follow the directions until the end of step 3, using only ½ onion and omitting the water. Place everything in a 4- to 6-quart slow cooker, put the lid on the slow cooker and cook on LOW heat for 7 hours. We haven’t tried this method ourselves but we felt like we should tell you about it just in case you’d rather use this method instead.

*We checked at the 2 hour mark and when we saw that it wasn’t “really tender” we flipped the pieces of pork over and cooked it for another 30 minutes.

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We love this recipe. The meat has a sweetness and some spice to it but it’s more on the subtle side. While we were shredding it, we couldn’t keep our hands off of it. We MIGHT have ate more than we should have. It’s like chips, you can’t stop at just one ! Once the sauce is added on though, it amplifies the flavor. The coleslaw adds a crunch and some definite heat to the sandwich. All the flavors and the crunch from the pickle come through and work well with the other components. The crunch from the toppings is a nice contrast against the tender meat.

Recipe source unknown.

Take care everybody !

BBQ Tomatillo Tacos

Ingredients

  • 6 medium tomatillos, husks removed and halved
  • ½ cup sliced onion
  • 1 jalapeño, halved and seeded (we left the seeds in)
  • 1 clove garlic, sliced
  • 2 tablespoons olive oil (we used extra-virgin olive oil)
  • ¼ teaspoon salt (we used table salt)
  • ¼ teaspoon ground black pepper (we used freshly ground black pepper)
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 8 hard taco shells
  • 1 pound shredded barbecue pork (we used meat from the Three-Ingredient Slow Cooker Barbecue Pork, recipe for the meat below)
  • ½ cup chopped tomato (we didn’t use it)
  • ½ cup crumbled queso fresco
  • Chopped fresh cilantro
  • Three-Ingredient Slow-Cooker Barbecue Pork
    • 1 (3- to 4-lb.) boneless pork shoulder roast (Boston butt), trimmed
    • 1 (18-oz.) bottle barbecue sauce (such as Cattlemen’s Kansas City Classic Barbecue Sauce) (we used Jack Daniel’s Honey Smokehouse)
    • 1 (12-oz.) can cola soft drink (we used Caffeine-Free Coca-Cola)

Directions

  1. Start off by making the pulled pork. Take a 6-qt. slow cooker out and lightly grease the inside of it. Add the pork to the slow cooker, pouring the barbecue sauce and cola over it afterwards. Put the lid on the slow cooker and let it cook on LOW for 8 to 10 hours or until the meat is tender enough that it shreds easily with a fork. Take the pork out of the slow cooker and shred it using two forks, throwing away any large pieces of fat that you come across. Try to skim the fat off the sauce before stirring the shredded pork back in.
  2. Preheat your oven to 450 degrees. Take a large rimmed baking sheet out and line it with aluminum foil.
  3. Take a large mixing bowl out and mix the tomatillos, onion, jalapeño, garlic, oil, salt and pepper together. Spread the mixture out on the lined baking sheet. Place the sheet in the oven for 10 minutes or until softened (ours took somewhere between 10-15 minutes and we flipped ours over after the initial 10 minutes).
  4. Take the roasted tomatillo mixture, cilantro and lime juice and place it in a blender, processing long enough for it to turn into a smooth sauce.
  5. Fill up the taco shell with pork and top with the tomatillo sauce, chopped tomato and queso fresco. Sprinkle the chopped cilantro on afterwards and enjoy !
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The pork has a sweetness to it thanks to the sauce but it’s also dripping with the sauce it was sitting in so make sure you have some napkins or paper towels with you while eating this. The tomatillo sauce has so much brightness to it. We were surprise that we didn’t get any heat from the sauce even though we left the ribs and seeds in for the jalapeño. Had we used tomatoes, it would’ve added more flavor and brought a different texture to the dish but we still enjoyed the taco regardless !

We got the Three-Ingredient Slow-Cooker Barbecue Pork recipe from Southern Living but we don’t know where we got the BBQ Tomatillo Tacos recipe from.

We weren’t paid in any form to promote Cattlemen’s, Jack Daniel’s, Coca-Cola or Southern Living.

Take care everybody !