- Combine rub ingredients and rub into roasts. Let them set refrigerated & covered overnight
- Set out roasts to get to room temperature
- Pre-heat oven to 250 degrees
- Cook roasts in oven for 3 hours; basting or spraying with apple juice every 1/2 hour to keep moist. (I just used a spray bottle of apple juice)
- Remove roasts & apple juice from oven and place everything in a crockpot on HIGH for 3 more hours
- Drain juice & shred with 2 forks (should be very easy to shred)
- Add your favorite BBQ sauce
Category Archives: Pork
Portuguese Bean Soup
recipe credit: Laura James
2 Ham Hocks or as much ham and a bone as you want 🙂 cubed
1 12 oz pkg Portuguese Sausage a.k.a. Linguica/Chorizo cut into 1/2 inch pieces
1 8oz can tomato sauce
1 large onion cut into wedges
2 potatoes cubed
1 carrot cubed
Red pepper flakes to taste
Salt and Pepper to taste
Dash of pepper paprika
2 15oz cans of kidney beans
Simmer Ham and Sausage for 1-2 hours in water. Then heat until boiling add remaining ingredients and cook for 15 minutes until vegetables are done.
* Vegetable oil cooking spray
* 3/4 cup milk
* 1/2 cup heavy cream
* 6 ounces (about 3 cups) grated Pecorino Romano
* 1/4 cup chopped fresh basil leaves
* 2 tablespoons olive oil, plus extra for drizzling
* 1 pound sweet Italian sausage, casings removed
* 1 large or 2 small shallots, finely chopped
* 2 cloves garlic, minced
* 1/4 teaspoon kosher salt, plus 1/2 teaspoon
* 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
* 1/4 cup white wine, such as Pinot Grigio
* 3/4 cup (4 ounces) frozen petite peas, thawed
* 1/2 cup whole milk ricotta
* 12 manicotti shells
* 1 (26-ounce) jar marinara sauce
* 2 cups (8 ounces) shredded mozzarella
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.
For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside.
Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.
(adapted from Gourmet)
1 c dried French lentils
2 T olive oil
1 onion, thinly sliced
1/2 bulb fennel, sliced thinly
1/2 red pepper, diced
1 t fennel seeds, lightly crushed
1/2 t crushed chili pepper flakes
1 bunch kale, tough ribs removed & sliced
2 European-style sausage links, sliced
salt & pepper
1 T balsamic vinegar, or to taste
Add the lentils into a medium-sized pot and cover with lots of cold water. Cover and bring to a boil and then simmer until tender, about 20 minutes.
Meanwhile, heat the oil and saute the onion, fennel, red pepper, fennel seeds, and chili flakes until soft and fragrant, about 5 minutes. Sprinkle with salt and add in the kale and let that soften before adding in the sausage and let that cook for a few minutes, adding in some of the lentil water if it gets too dry.
Drain off most of the water off the lentils, but keep at least half a cup or so and add it all into the sausage, kale and fennel mixture. Stir in vinegar and toss everything together. Adjust seasonings if needed and serve with crusty bread. Makes 4 main course servings.
1/4 cup fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese, divided
1/2 pound baby bowtie (farfalle) pasta
1 cup frozen peas
3/4 cup cooked ham, cut into small cubes
In a jar with a lid, combine lemon juice, pepper, olive oil, half the cheese and salt to taste. Cover and shake well; set aside.
Bring 4 quarts water to a boil. Add 1 Tablespoon salt to the water. Add pasta and set timer for 2 minutes less than package directions.
When timer sounds, add peas and ham to boiling pasta, setting timer for two more minutes.
Strain all together; drain well and place in a bowl.
Add lemon juice and oil dressing. Mix well and top with remaining Parmesan cheese.
Butternut Squash Carbonara
recipe credit: a foodday recipe
5 slices bacon
2 cloves garlic, smashed, peeled, and minced
3 c. peeled and diced butternut squash or other winter squash
13-16 oz. dry pasta (the original recipes calls for rotini; I used linguine)
1/2 c. grated parmesan cheese
Salt and pepper
- Stack the bacon and cut crosswise into 1/4-inch strips. Set a large sauté pan over medium-high heat. When hot, add the bacon and squash to the pan and cook until bacon is crisp and squash is cooked through, about 10 minutes. Add the minced garlic and cook about 1 more minute. Remove from heat. Using a slotted spoon, remove the bacon, squash, and garlic; set aside.
- Meanwhile, bring a large pot of water to a boil. Salt generously and cook pasta according to package instructions.
- Beat the eggs together in a large serving bowl and add the cheese. Drain the pasta and immediately add to the bowl, tossing quickly to coat the pasta well (reserve and add a little of the pasta water if you like a thinner sauce). Add the contents of the sauté pan into the bowl and toss. Season with salt and pepper and serve immediately.
* 1 lb ground Italian sausage
* 1½ tsp crushed red peppers
* 1 large diced white onion
* 4 Tbsp bacon pieces
* 2 tsp garlic puree
* 10 cups water
* 5 cubes of chicken bouillon
* 1 cup heavy cream
* 1 lb sliced Russet potatoes, or about 3 large potatoes
* ¼ of a bunch of kale
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve. Delicious!
* 12 ounces, weight Pasta, Cooked Al Dente
* Reserved Pasta Water, If Needed
* 3 ounces, weight Chopped Pancetta
* 3 whole Leeks, Sliced Thin
* ½ cups Dry White Wine
* ½ cups Heavy Cream
* Salt And Freshly Ground Pepper, To Taste
* Parmesan Cheese, Shaved
Cook pasta and set aside. Reserve 1/2 cup of pasta water.
Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. Pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top—delicious!
* Nonstick cooking spray
* 6 cups water
* 1 (10-ounce) package quick cooking polenta
* 5 tablespoons canola oil
* 2 pounds hot Italian sausage
* 1 red bell pepper
* 2 green bell peppers
* 1 large yellow onion
* 1 tablespoon balsamic vinegar
* 1 teaspoon Italian seasoning
* 1 teaspoon spicy brown mustard
* Kosher salt and freshly ground black pepper
* 10 (10-inch) skewers
Spray a 9 by 13-inch baking pan with nonstick cooking spray. Bring 6 cups of salted water to a boil over medium heat. Once boiling slowly whisk in the polenta, making sure to keep whisking until smooth and thick about 1 to 2 minutes. Pour the cooked polenta into the baking pan and smooth the top. Let cool until firm, about 20 minutes.
Preheat a grill or grill pan over medium-high heat. When the polenta is cool, invert it onto a cutting board and slice it into 12 squares. Brush the squares with a little canola oil and grill until they are heated through and have nice grill marks, about 2 minutes per side.
Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes or while you prepare the sausage and peppers.
Preheat a grill or grill pan over medium heat. Arrange the sausages on the grill and cook for 8 to 10 minutes giving them a 1/4 turn every couple of minutes. Remove them to a cutting board and let rest for 5 minutes, then cut them into 1/2-inch thick pieces. The sausage will not be completely cooked through. It will finish cooking on the skewers with the peppers and onions.
While sausage is cooking, core and slice the peppers. Cut them and the onion into 1 by 1-inch pieces.
In a small bowl, whisk together 3 tablespoons canola oil, balsamic vinegar, Italian seasoning and mustard.
When you are ready, heat the grill or grill pan over medium heat. Thread each skewer with 3 pieces of the sausage, 4 pieces of onion and green pepper and 2 pieces of the red pepper making sure to alternate the ingredients. Brush them with the oil and vinegar mixture and season with salt and pepper, to taste. Grill the skewers on both sides until they are hot and sizzling, about 6 to 8 minutes. Arrange them on a serving platter and serve with the grilled polenta. Reserve 2 skewers for Round 2 recipe Sausage and Pepper Ziti.
Round 2 Recipe – Sausage and Pepper Baked Ziti
* Cooking spray
* 1/2 (16-ounce) package ziti
* 2 tablespoons canola oil
* 1 medium yellow onion, diced
* 2 teaspoons chopped garlic
* 1 (15-ounce) can crushed tomatoes
* 1 tablespoon Italian seasoning
* Reserved sausage and pepper skewers, from Sausage and Pepper recipe
* Salt and fresh ground black pepper
* 1 cup grated mozzarella cheese
Heat the oven to 375 degrees F.
Coat a 9 by 13-inch baking pan lightly with cooking spray.
Bring a large pot of water to a boil over medium heat. Add the pasta and cook for about 6 minutes. It should be a little less than al dente; it will finish cooking in the oven.
While the pasta is cooking, heat the canola oil in a large skillet over medium-high heat, add the onion and garlic and saute until slightly tender, about 3 minutes. Add the tomatoes and Italian seasoning and cook for another 5 minutes. Chop the reserved sausage and peppers and add them to the skillet to heat through. Taste and adjust the seasoning with salt and pepper, to taste.
Drain the pasta and add it to the prepared baking pan. Pour the tomato sauce over the pasta and sprinkle with the cheese. Bake until the cheese is melted and lightly browned, about 30 minutes. Remove from the oven and serve.
* 7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops)
* 1 cup All-purpose Flour
* 1 teaspoon Seasoned Salt
* 1 teaspoon Black Pepper
* Cayenne Pepper To Taste
* ½ cups Canola Oil
* 1 Tablespoon Butter
* Extra Salt And Pepper, To Taste
Rinse pork chops. (Yes, I rinse my pork chops. Please don’t be hatin’.) Salt and pepper both sides of the pork chops.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.
Delicious and simple! Serve with smashed new potatoes.