Citrusy Marinade for Pork

Citrusy Marinade

Ingredients:

• 1/2 cup soy sauce
• 2 oranges, juiced
• 1 lime, juiced
• 1/2 cup tamarind concentrate
• 1 tablespoon dijon mustard
• 1 teaspoon ground ginger
• 1 clove garlic, crushed
• 1 tablespoon chopped scallion
• 1 pork tenderloin
• olive oil, for brushing

Directions:

Combine marinade ingredients in measuring cup and stir to combine. Place the pork in a plastic bag. Pour marinade over the terderloin and seal. Marinate overnight in the refrigerator.

Preheat an outdoor grill or preheat oven to 350 degrees.

Remove pork from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Grill tenderloin. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

Slow Cooker Pulled Pork

Want to have the easiest recipe for the crockpot ever? Here you go.

Ingredients:

4 pound bone-in pork butt
Salt

Directions:

Sprinkle salt on pork butt. Throw pork butt into 6 quart crock pot. Cook on low 8-10 hours. Remove bone and shred. That's it. No need for liquid. No need to trim the fat first. The only thing that would make it easier is if you didn't have to salt the meat. :-)

Notes:

We had this last night and I used North Carolina style barbecue sauce (vinegar and red pepper based sauce), and we ate it on hamburger buns with cole slaw. You can make this recipe and toss it in whatever type of barbecue sauce you like and serve it however your family likes it.

Pork Carnitas

Ingredients:

• 3 pounds bone-in pork shoulder (also called the butt)
• 1/2 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 5 whole cloves garlic, more if you like garlic
• 1/2 tablespoon kosher salt
• 1 tablespoon cumin
• 1/2 cup beef broth

Directions:

Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Remove bone and shred meat fully and serve.

Notes:

I served this family style and had everyone create their own dinner. Along with corn tortillas and the fixin's for tacos (corn tortillas, flour tortillas, sour cream, shredded cheese, avocado, etc.), I made black beans and rice. Everyone made their own dinner, and each meal was unique.

You can make tacos with the pork. You can make burritos (like the ones you'd get at Moe's or Chipotle, complete with rice and beans). You can make black beans and rice and top it with pork. You can eat just the pork.

This stuff is so good. Mmmm. Just thinking about it makes my mouth water.

Source: Crockpot365, with modifications to the recipe by me.

CrockPot Hirino Psito, Slow-Roasted Pork

CrockPot Hirino Psito, Slow-Roasted Pork

Ingredients:

• 3-4 pound boneless pork butt or shoulder
• 10 whole garlic cloves
• 3 bay leaves
• 1 teaspoon sage
• 1 teaspoon rosemary
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 1 tablespoon gluten free Worcestershire sauce
• 1 tablespoon brown sugar
• 1/4 cup dijon mustard
• 1/4 cup honey
• 1/2 cup dried cranberries
• 1 cup beer

Directions:

Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.

Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. I cooked on low for 12 hours, and while the meat was tender and flavorful, it did burn a bit on the top and sides. Serve over rice or pasta, or on your favorite sandwich rolls.


Source: Crockpot365 Blogger


My Notes: I liked it, but Dan did not. I thought it was better the second day, reheated with a little barbecue sauce. Honestly, since it was better the second day, I'm not likely to make it again soon. I'd rather just make a pulled pork in the crockpot to begin with...