Category: Pork


1 pork shoulder roast

1 packet fajita seasoning mix

There’s nothing easier than pulled pork in the crock pot!  I wanted to season it with a Mexican flair as I planned to serve it over rice with tostones (I had some in the freezer that I’ve been meaning to cook up).

Rub roast with seasoning mix.

Place in crockpot and cook on low 8-10 hours.   Shred.  Add in seasoned bread crumbs to thicken juices, if needed.




My daughter, Andyy, moved to rural Georgia.  Apparently, locally their go-to meat is pork.  She asked for ideas of how to cook pork, and I came up with these suggestions:

Pulled Pork (a great way to have pork for more than one night).  Pick any sauce you like – even the lemongrass basil and Thai coconut curry I gave you would be good.  Barbecue sauce is also good.  Or you can mix barbecue sauce with maple syrup and Dijon mustard.  You can also just use ranch dressing mixed with teriyaki.  Any time you make something in the Crockpot, it’s like it makes more liquid, so usually about a cup of the marinade is all you need, reserving the rest for adding in after you shred it, if you want.  You can also freeze leftover pulled pork for a night when you didn’t remember to plan and need to throw something together.

I like pork butt and pork shoulder for pulled pork because they have some nice fat for flavor.  A tenderloin works too.

Poke holes in the roast and marinate for 30 minutes (or even overnight)  Cook in the Crockpot for 8 -10 hours until you can fell it break apart easily when you stick a fork in and turn it.  I shred it with forks first, and then use kitchen shears to break up some of the more stubborn pieces.

You can serve pulled pork lots of ways:

With Asian noodles (if you did an Asian style sauce)

Atop rice and beans (works well with barbecue)

Sandwiches topped with cole slaw or sweet pickles

Over roasted potatoes

Uses for leftover pulled pork:

Cornbread casserole

Chili and Pulled Pork Salad (both use the Chili)

Cuban sandwiches (since you have the Panini press)

Fettuccine Alfredo with pulled pork and broccoli

If you look at my blog, here are the links:

Pulled Pork Sandwiches:

Pulled Pork sandwiches with Coleslaw 016

You need to be sure you have hearty buns that you toast and whatever topping you want.  These pair nicely with corn on the cob, beans, potato or macaroni salad, or just a nice big salad.

Cornbread Casserole:

Cornbread Casserole

You need cornbread mix, canned corn and canned creamed corn, sour cream (optional).  You will also need salsa if you want to lean towards a Mexican take or canned tomatoes mixed with some Italian seasoning or spaghetti sauce (if you don’t want it to be Mexican style) to mix with the leftover pork.  The recipe doesn’t call for it, but you can also top this with shredded cheese before baking – Mexican cheese or Italian, depending on which direction you took.

Chili and Pulled Pork Salad together:

Chili Salad

For chili, you need salsa, canned beans, and canned whole kernel corn.

When you serve it with a salad, romaine, cucumbers, tomatoes, bell peppers, avocado, any salad topping you like with whatever dressing you like.

Cuban Sandwiches:

You need buns, yellow and spicy mustard, pickle slices, turkey lunchmeat, sliced cheese.  A nice side dish is roasted potatoes or roasted sweet potatoes.  The recipe called for sliced pork, but pulled pork will also work well!

Fettuccine Alfredo with Pulled Pork and Broccoli

You need noodles, jarred alfredo sauce, and frozen broccoli florets.


Bone in:

You need barbecue sauce, chicken broth, and a Crockpot.

Country style boneless:

Cheesy Breaded Boneless Ribs:


You need bread crumbs, seasonings, and shredded cheese.

Lots of variations – Italian, barbecue, Mexican, etc.

City Chicken:


If the ribs are too fatty, you may want to cube up a tenderloin, but I like the flavor of the fat in this.

You need flour, seasonings, eggs, breadcrumbs, small stubby skewers, foil to wrap them, oil to make them crisp)

Barbecue in the Crockpot:


You need barbecue sauce, beer, onion, garlic, seasonings for the ribs.

You need noodles, cheese sauce, cream cheese, and shredded cheese for the mac and cheese.

Pork Chops

My Mom’s pork chops:

Grace’s Pork Chops

Grace's Pork Chops

You need flour and seasonings, sour cream, cornflake crumbs.

Ground Pork


Cook and use in tacos, quesadilla, spaghetti sauce, make meatballs or burgers, chili.


I’ll be doing another one of these posts in upcoming days addressing recipes for ground meat, and ground pork will do just fine in all of them.


Pasta alla Norcina

Okay, so I am totally food obsessed and spent the last couple of days binge watching America’s Test Kitchen.  I already know it will totally be worth it, even if I just try the Pasta alla Norchina!  The picture above is from the America’s Test Kitchen website.  I haven’t actually tried the complete recipe, but I have tried the trick about cooking the ground eat as a burger and then chopping it up and finishing the cooking of the meat in the sauce.  I made a lasagna that had ground pork and turkey that were cooked according to the directions for the meat in this recipe and will never again suffer through chopping ground meat as it cooks with a spatula.

Here is the America’s Test Kitchen recipe for Pasta alla Norchina.  If you get a chance to watch the video, it is worth watching!

4 tsp water

1 ½  tsp. salt

¼ tsp. baking soda

Incorporate water, salt and baking soda into 1 lb. ground pork.

Let rest for 10 minutes

Add the following to the pork:

1 tsp garlic

¾ tsp. chopped fresh rosemary

¾ tsp. black pepper

1/8 tsp. nutmeg

Smear the meat up against side of the bowl  for approx 15 seconds to blend all the seasonings all the way through.

Form into large patty – place on greased dinner plate and set aside.

Place  oz. cremini mushrooms in food processor and chop finely about 10 pulses.

Heat 2 tsp oil in skillet

Brown both sides of the pork patty, but leave raw in middle – about 2 minutes per side

Meanwhile cook pasta.

Transfer patty to cutting board and chop into fine pieces.  Place in bowl and add ¾ c. heavy cream.

Add oil to skillet and cook mushrooms w/ 1/8 tsp salt about 8 minutes till nicely browned.

Add 2 tsp oil, 2 tsp garlic, ½ tsp. rosemary, ½ tsp. black pepper.  Cook 30 seconds.

Add ½ c. dry white wine.  Cook until wine completely evaporates.

Meanwhile drain pasta and reserve ¾ c. pasta water.

Once wine is evaporated, add sausage cream mixture and ¾ c. pasta water.  Simmer approx 3 minutes until pork is fully cooked.

Turn off heat and add in ¾ c. pecorino until melted and smooth.

Pour over pasta.

Add 3 Tbsp. fresh chopped parsley and 1 Tbsp. lemon juice.

Salt and pepper to taste.

Add more pasta water if it looks too thick.

Serve immediately.



1 box La Piana cheese tortellini

1 package Trader Joe’s  Sweet Italian Pork Sausage

2 Tbsp. olive oil

1/4 onion, sliced thinly

1/2 green pepper, sliced thinly

1/4 each red, yellow and orange peppers, sliced thinly

3 Tbsp. butter

3 Tbsp. pesto

1 Tbsp. Tuscan seasoning mix

Parmesan to taste


Put on water for tortellini.

Remove casing from sausage and cut into 1 inch pieces.

Heat olive oil in large skillet to brown sausage.

Meanwhile slice veggies and add tortellini to boiling water.

When sausage is nicely browned, add in veggies, stirring occasionally until vegetables are soft and translucent.

After gently boiling tortellini for 15 minutes, drain.

Stir in butter, pesto, and Parmesan.

I bought Italian made dried tortellini at The Fresh Market.  It was much better than the frozen kind!

The pesto, olive oil and seasonings were all super quality products my friend Stephanie gave me for my birthday that she got from Marshall’s.



4 c. leftover pulled pork

2 packs Buotoni fettuccine

1 bag frozen broccoli florets

1 jar alfredo sauce

Cook fettuccine according to package directions

Heat leftover pork in skillet.

Microwave broccoli and toss with pork.

Stir in sauce and toss with noodles.

I felt lazy tonight and was glad to have all the ingredients on hand to throw this together.  Nice and yummy and easy to make.




1 lb. ground pork

1 packet SunBird Hot and Spicy Szechwan Seasoning

1 package Sidari’s fresh angel hair pasta (part of the Fresh Market little big meal)

3 Tbsp. soy sauce

2 Tbsp. honey

1/4 c. each chopped onion, red pepper, green pepper, yellow pepper, and orange pepper

1/3 c. water

1/3 c. crunchy peanut butter

1/2 packet Dole Chopped Salad (kale, cabbage, chard, brussel sprouts, etc.)

1/4 c. oil (I used pistachio but sesame oil or any other nut oil works)

1/2 bottle Honey Ginger Miso salad dressing

Sesame seeds, chopped cashews, and sliced green onions for garnish

Heat water to cook pasta.

Brown pork in skillet with nut oil.

Mix seasoning packet, soy sauce, honey, water, and peanut butter.  Mix well with immersion blender.  Set aside.  Reserve 1/4 c. sauce for meat.

Cook noodles according to package directions – only 1 to 1 1/2 minutes.

Drain.  Combine with sauce, chopped salad, and dressing.  Top with seeds, cashews and green onions.  Set aside to cool.

Once pork is cooked through, add in copped veggies.  Cover and steam until veggies are tender, but not mushy.  Add reserved peanut sauce.  Spice up meat mixture with red pepper flakes to taste.

Serve meat over noodles.



I love, love, love these noodles.  Even after they are refrigerated, they stay tender, making them perfect for this dish!!




City Chicken


4 lb. pork tenderloin, cut into cubes

Short skewers

1/2 c. flour, seasoned to taste.  I used 2 tsp Mango Marsala Curry Salt and 1 tsp. garlic powder

2 eggs

3/4 c. seasoned panko bread crumbs

Olive oil

Foil to wrap the “chicken legs”

Coat pork cubes completely with flour mixture by tossing in a large zip lock bag  Put on skewers.


Prepare breading station by putting beaten eggs in one bowl and panko bread crumbs in another.


Tear pieces of foil, one for each “leg” and set aside.

Preheat oven to 376 F.

Spin each “leg” in egg and then in panko bread crumbs.

Spray foil piece with coconut oil spray.  Place “leg” on foil at an angle.  Drizzle with olive oil and wrap.  I did one at a time instead of  laying out all the pieces of foil.


Place “legs” on baking sheet and bake for 1 hour.

I had previously made pork cubes and baked them without putting them on skewers.  These were less dry and delicious!  I served with fried potatoes.

City Chicken and Smashed Red Creamer Potatoes

3 lb. cubed pork tenderloin

1/2 c. seasoned flour

2 eggs

1 c. seasoned panko bread crumbs

Trim and make pork cubes uniform size.

Toss with flour.

Toss with egg

Coat with Panko.

Place in a single layer in 13 x 9 baking dishes.

Bake at 325 for 1 hour.

I haven’t had city chicken in 38 years.  My mom used to put the cubes on small stubby skewers and make them like chicken legs.  I just did cubes.  She also fried them first, but I opted for just baking.

I served this with smashed potatoes and gravy.

I was transported back in time!!!  The kids loved loved loved this.  We will have it regularly!!


1 box gluten free cornbread mix (I used Kentucky Kernel brand)

cornbread mix

1 can white corn kernels, drained

1 container sour cream

1/2 c. vanilla milk (I used coconut almond)

1 Tbsp. agave syrup

Combine ingredients and bake at 375 for 25 minutes or until golden brown.

Meanwhile combine the following:

4 c. leftover pulled pork

1 jar salsa

Spread over baked cornbread.

Top with shredded cheese and bake another 15 minutes.

We had this with sliced avocado, sour cream and tostadas


with freshly made pica de gallo.

This was a huge hit!


Baby Back Ribs (they were on sale at Fresh Market for Memorial Day) – you can taste the difference in their meats!

1 c. chicken broth with Tuscan seasonings

1 bottle barbecue sauce

Seasoned coarse salt

Steak seasoning

Mix salt and steak seasoning.  Rub into ribs.

Pour chicken broth into crock pot.  Layer ribs in crockpot.  Cook on high for 4 hours or low for 8 hours.

Remove from crock pot.

Brush with barbecue sauce (I used Sticky Fingers Memphis Style which was really delicious).

Bake at 375 for fifteen minutes until sauce is caramelized.

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