Tag Archive: Pork

We love cornbread and we love chili.  The two of them together is a definite winner!

Cook the chili in the crockpot, and bake the cornbread about 1 1/2 hours before you want to serve the casserole.



2 lb. cubed pork (use any meat, or even plant based “meat”)

1 jar Newman’s Own Pineapple Salsa (any salsa will do)

1 can black beans, drained

1 can white kidney beans, drained

Place in crockpot and cook on low 8-10 hours, or high 4-5 hours.  Keep warm until the cornbread is baked.

Spray 13 x 9 baking dish with cooking spray.  Preheat oven to 350 F.

Combine the following:

2 boxes Jiffy cornbread mix

3 eggs

1 can creamed corn

1 can whole kernel corn, drained

1/2 c. almond milk

3 Tbsp. honey

Stir until blended.  Pour into prepared baking dish and bake until golden, about 40 minutes.

Pour chili over cornbread, and sprinkle with shredded cheese.

I used 1 c. Daiya mozzarella style shreds.

Bake another 20 minutes until cheese is melted.

Serve topped with sour cream.

As you can see, I’m still on the Asian food kick!  I had some leftover pulled pork from the Banh Mi meal, and decided it could use a Korean BBQ sauce and be recreated into an, as it turned out, quite delicious casserole!

Korean BBQ take 3

3-4 C. pulled pork (chicken and ground meats would work well for this too)

3-4 C. cooked rice (I used a wild and brown mix that was – oh yeah – leftover)

1 can Cannelloni beans (always in my pantry, but any beans such as garbanzo or black beans would work too!)

2 C. assorted vegetables (I used celery, carrots, and onions, that I softened in a little oil, butter, and garlic and had in the fridge ready to use.  They also freeze well.)

1/4 C. Korean BBQ sauce (homemade or store bought) – a mix of soy, brown sugar, garlic, ginger, rice wine vinegar, and chile.

1 C. shredded cheese (I used mac and cheese mix for one dish and Daiya shreds for the other, since I have a son who can’t have dairy.

Combine pork, rice, beans, vegetables, and Korean BBQ sauce.  Place in 13 x 9 baking dish sprayed with coconut oil.  Top with cheese or shreds.  Bake at 350 for 35-40 minutes until cheese is golden, meanwhile roasting any vegetables you want to have on the side!

We used “Pickled” cucumbers, onions and carrots as a topping – also from the Banh Mi meal.  (Mostly cucumbers, since my kids and grandkids attached the onions and carrots first!)


Roasted cauliflower and brussel sprouts on the side were prepared by my cousin, who came over with my 90 year old uncle for dinner.


I cooked a pork butt in the crock pot that had been rubbed with eelsauce and 5 spice.  Yum.  I pickled cucumbers carrot matchstick and thinly sliced onion in 1 c. Rice wine vinegar mixed with 1/2 c each water and sugar.  The only disappointment was the bread which had to be toasted as it was not crunchy enough.  It was a great success!  I can’t wait to try non pork alternatives.




Pickle the veggies about 30 minutes ahead of serving.  Spread sirracha aioli on bread and assemble.  Enjoy!!


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.


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.


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