- 1 tablespoon butter
- 2 pounds boneless pork roast
- 1 tablespoon Cajun seasoning
- 1 medium onion, chopped
- 4 cloves garlic, crushed
- 4 cups water
- 1 tablespoon liquid smoke flavoring
Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
- 2 pork tenderloins, 1 pound each
- 4 tablespoons balsamic vinegar
- 4 tablespoons extra-virgin olive oil
-16 cloves garlic, cracked
- Steak seasoning blend or coarse salt and black pepper
-4 sprigs fresh rosemary leaves stripped and finely chopped
-4 sprigs fresh thyme, leaves stripped and finely chopped
Preheat oven to 500 degrees F.
Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat.
Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice, and serve.
- 6 pork chops
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 2 cups Italian-style seasoned bread crumbs
- 4 tablespoons olive oil
- 1 (10.75 ounce) can cream of mushroom soup
- ½ cup milk
- ½ cup white wine
Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk, and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
- One 6-8 pound pork saddle, bones & excess fat removed
- 3 tablespoons fennel seeds
- 2 tablespoons crushed red chili flake
- 2 tablespoons fresh sage, minced
- 1 tablespoon fresh rosemary, minced
- 5 garlic cloves, minced
- 1 orange, sliced thinly
- salt & pepper
Preheat oven to 425 degrees F.
Mix together spices and garlic. Excluding Salt and Pepper.
Score the belly on inside and outside. Forming a checkered pattern.
With the tip of your poke holes through the checkered making sure to go all the way through.
Season the inside of the belly and the loin with salt and pepper. Lay the orange slices along the inside of the belly. Season the inside with the seasoning mixture.
Starting at the loin end roll tightly into the belly. Tie firmly to create a cylinder.
Place Porcetta seam side down onto a sheet tray that has a wire rack. This will elevate the pork off the sheet tray.
Roast in the oven for 20 minutes at 425 degrees F. Reduce heat to 350 degrees F and continue to roast for 1- 1 .5 hours or until a thermometer reads 145.
Remove and let rest for 20 minutes. Slice into servings ½ inch thick.