Healthy Slow Cooker Pulled Pork Recipe

Pork Slow Cooker

Ingredients

4-6 pound boneless pork shoulder roast
2 tablespoons cooking oil (I use avocado oil, but grapeseed or vegetable oil will work too)
1 large onion, diced
4 cloves garlic, crushed
3 tablespoons tomato paste
3 tablespoons maple syrup
1 tablespoon soy sauce (or gluten-free tamari)
2 tablespoons chili powder (the Mexican-style spice mix)
¼ cup apple cider vinegar
½ cup water
Salt and pepper, to taste

Instructions
Full recipe from : yummly.co

Use paper towels to pat the pork shoulder dry. Place the shoulder into a large (6 quart / 5.6 litre) slow cooker.
Heat the cooking oil in a medium-sized skillet set over medium-high heat. Add the onions and garlic and sautee, stirring frequently, until the onion is nice and soft.
Stir in the tomato paste, maple syrup, soy sauce (or tamari), chili powder and apple cider vinegar. Cook until most of the vinegar has evaporated and the mixture has thickened, about 5-10 minutes.
At this stage, you can transfer the mixture to a small container and refrigerate overnight OR proceed with the next step.
Rub the onion mixture all over the pork shoulder, then pour the water into the slow cooker.
Cover and cook on LOW for 8-10 hours or until the meat is very very tender.
Use two forks to pull the meat apart, then stir it into the cooking juices.
Season with salt and pepper, to taste.
Serve over quinoa or rice, on a soft roll, or wrapped in corn tortillas.

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Pork Chops & Scalloped Potatoes Casserole #Recipe

Pork

INGREDIENTS

6 boneless loin pork chops
2 small to medium onions, chopped
2 tbs butter
4 cups potatoes, sliced very thinly (mandoline recommended)
1 can (10.75 oz) cream of mushroom soup
1¼ cups milk

INSTRUCTIONS
Full recipe from : yummly.co

Preheat oven to 350 degrees F
Butter or spray a 2-quart baking dish (11 x 7-inches)
Heat a large skillet over medium-high heat.
Melt 1 tbs of the butter in the pan
Brown pork chops on both sides; remove from pan and set aside.
Add the remaining 1 tbs butter to the skillet and add the chopped onion.
Cook onions until they are soft.
In the same pan as the onions, add the condensed soup and gradually stir in the milk so you don't get lumps; set aside.
Slice potatoes and place in an even layer in the prepared baking dish.
Place pork chops on top of potatoes
Pour soup mixture over pork chops. Wiggle the pan a bit so the sauce distributes throughout the pan.
Cover and bake at 350 degrees F for 30 minutes.
Remove cover and bake for an additional 30-40 minutes.
FOR SLOW COOKER
Follow recipe up until sauteeing onions and making the soup sauce
Place sliced potatoes in the buttered crock of the slow cooker
Place pork chops on top of potatoes.
Pour soup mixture over chops
Cover and cook for about 3-4 hours high 5-7 hours low

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Barbecue Pork Skillet

BBQ Pork

Ingredients

4 NEW YORK (TOP LOIN) PORK CHOPS, 3/4-INCH THICK

1 TEASPOON VEGETABLE OIL

1/4 CUP ITALIAN DRESSING

1/4 CUP BARBECUE SAUCE

Instructions

Full recipe from : yummly.co

Heat oil in large skillet over medium-high heat and brown chops about 1 minute on each side. Add remaining ingredients to pan, stirring to blend. Cover and simmer for 5-8 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

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Crispy Golden Pork Belly #Recipe

Pork

INGREDIENTS:

2 lb pork belly
1 cup salt
FOR THE MARINADE:

1/4 cup soy sauce
1/3 cup shaoxing rice wine
2 tbsp brown sugar
2 cloves garlic, minced

DIRECTIONS:
Full recipe from : yummly.com

1. Using a paper towel, pat skin of pork belly until it is completely dry. Mix marinade ingredients in a bowl and then pour into a rectangular pan that is big enough to hold the pork belly. Place pork belly into the container, making sure only the meat touches the marinade and the skin stays completely dry. If the marinade level is too high you can pour some of it out. Place in fridge for several hours or overnight.

2. Preheat oven to 350F. Completely line a roasting pan with foil (this will make clean-up much easier). Pour 1 inch of water into bottom of pan. Place wire rack on top of roasting pan to hold the pork belly. Place the pork belly on the wire rack. The pork belly will cook above the water, with the pork drippings dripping down below into the water. Make sure the pork belly is level (if one part is lower/shorter the skin will not cook evenly. if you have to, use something oven-safe to prop up a shorter part to keep it completely level). Spread 1 cup of salt evenly across the pork belly skin. Place into top half of oven. Bake for about 40 minutes until meat looks cooked.

3. Remove pork belly and increase oven temperature to 465F. The salt should have formed a crust which you should now remove. Once oven has reached desired temperature, place pork belly back into oven.  Bake for another 30 minutes until skin is completely bubbly and crisp. Let pork belly cool a few minutes before cutting and serving.

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Grilled Brown Sugar Chili Pork Tenderloin #Recipe

BBQ Pork

Ingredients

1 tbsp chili powder
1 tbsp brown sugar
1 tsp smoked paprika
1/8 tsp ground cinnamon
1 pork tenderloin
1 tbsp grape seed oil

Directions
Full recipe from : yummly.com

Preheat grill on high heat. Clean and reduce heat down to medium.
While grill is preheating make the rub. In a bowl, combine the chili powder, brown sugar, smoked paprika, and ground cinnamon. Mix well.
Rinse and dry off the pork tenderloin, place on a plate. Then pour the grape seed oil on top of the pork tenderloin. Sprinkle half the rub on top, rub seasoning all over the pork tenderloin then flip the pork tenderloin over and use the rest of the rub on the pork. Once the pork is fully coated place on the grill. Cook for 20 minutes, flipping once at the 10 minute mark. Internal temperature of pork should reach 160 degrees Fahrenheit. Slice and serve immediately

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Garlic Rosemary Pork Tenderloin #Recipe

Pork

Ingredients

1 lb pork tenderloin
1 tsp minced garlic
½ tsp sea salt
2 tsp rosemary
¼ tsp black pepper
1 tbsp olive oil
¼ cup olive oil
sea salt
black pepper
(Additional 1 tbsp olive oil if sautéing in pan.)

Instructions
Full recipe from : yummly.com

Mix together minced garlic, ½ tsp sea salt, rosemary, ¼ tsp black pepper and 1 tbsp olive oil.
Place the pork tenderloin in a pan with sides. Spread the seasoning mixture over all sides of the pork tenderloin, cover it and place in the fridge until ready to grill. If possible, leave in fridge for 4-6 hours for more flavor.
With a sharp knife, slice the pork tenderloin into about 10-12 slices, ½ inch – ¾ inch thick. Return them to the pan.
Brush both sides with the remaining ¼ cup of olive oil and sprinkle with sea salt and black pepper.
Preheat grill to 400 degrees. Grill over medium-high heat with the lid closed for 3-5 minutes per side, for a total of about 6-10 minutes, until the medallions have an internal temperature of 145 degrees.
After grilling season is over, you can saute the medallions in a pan. Heat 1 tablespoon of olive over medium-high heat. Cook pork medallions for 3-5 minutes per side, until internal temperature reaches 145 degrees.

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Slow Cooker Bacon Garlic Pork Loin #Recipe

Pork Slow Cooker

INGREDIENTS 

3 pound pork loin, trimmed of excess fat
1 tablespoon canola oil
salt and pepper, to taste
4 garlic cloves, minced
⅓ cup light brown sugar
8 slices thick cut bacon

INSTRUCTIONS Full recipe from : yummly.com

Rub the tablespoon of canola oil and add Kosher salt and fresh cracked black pepper to taste.
Add the garlic and brown sugar to the top of the pork.
Wrap the pork with the bacon (I wrapped all the way around, if you want to drape them over the top you can as well.)
Place carefully into the slow cooker and cook on low for 4-5 hours.
If you finish the cooking time and for some reason the bacon is not as crispy as you would like, remove the pork and put it on a baking sheet in the oven on broil for 2-3 minutes (keep the pork in the middle of the oven, not too close to the top).

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korean style pork chops #Recipe

Pork

ingredients

4 pork chops
1 tbsp olive oil
¼ cup soy sauce, low sodium
2 tbsp honey
4 cloves garlic, minced
1 tsp sesame oil
1 tsp ginger, minced
2 tsp sriracha sauce
black pepper to taste

instructions
Full recipe from : jocooks.com

Preheat oven to 400 F degrees.
In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 minutes.
Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.
Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops are completely cooked through.

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Chili-Lime Pork with Corn Salad #Recipe

Pork Salad

INGREDIENTS

5 ears corn (4 cups kernels)
1 small jalapeno, seeded if desired, minced
1 scallion, thinly sliced
1/2 cup fresh cilantro
1 avocado, sliced
4 tablespoons olive oil, divided, plus more for grill
2 limes
Coarse salt and pepper
1 teaspoon chili powder
2 pork tenderloins (1 pound each), each cut into six 1-inch-thick medallions

DIRECTIONS
Full recipe from : marthastewart.com

Boil corn 5 minutes in a pot of salted water. Drain and rinse under cold water to cool. With a sharp knife, cut kernels from cobs. Transfer to a bowl and toss with jalapeno, scallion, cilantro, avocado, 2 tablespoons oil, and juice of 1 lime. Season with salt.
Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil. Place plastic wrap over pork medallions and press each to flatten to about 1/2 inch thick. Brush both sides with chili mixture.
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork 3 to 4 minutes per side for medium. Remove from grill and squeeze juice of remaining lime on top. Serve with corn salad.

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One Pan Smoky Ranch Pork Chops and Veggies #Recipe

Pork Vegetarian

ingredients:

1 oz ranch dressing mix
1 1/2 tsp smoked paprika
1 pinch salt to taste
1 pinch black pepper to taste
4 pork chops about 3/4 to 1 inch thick
24 oz baby potatoes any color
16 oz green beans fresh and trimmed
3 tbsp olive oil
2 tsp garlic minced
2 tbsp oregano fresh and chopped
1 tbsp parsley fresh and chopped

instructions:
Full recipe from : yummly.com

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray and set aside.
In a small bowl, mix together ranch salad dressing mix, smoked paprika, oregano, and salt and pepper (to taste) then set aside.
Pour olive oil over pork chops, baby potatoes, and green beans, then toss to coat. Tip: I separate the potatoes and the green beans into separate bowls and place the pork chops on a plate, then add 1 tablespoon of olive oil to each bowl/plate.
Place pork chops, potatoes, and green beans on prepared baking sheet. Sprinkle genersouly with smoky ranch seasoning, minced garlic, and fresh oregano.
Bake in the oven for 35-40 minutes or until the pork chops are cooked through and veggies are tender.
Serve immediately with parsley as garnish.

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Spiced Grilled Pork Chops with Charred Corn Salad #Recipe

Pork Salad

INGREDIENTS

Charred Corn Salad-
2 ears of corn (2 cups kernels)
1 small jalapeno, seeded and minced
¼ cup diced red onion, ¼ inch dice
¼ cup diced cucumber, seeded and ¼ inch dice
¼ cup diced bell pepper, ¼ inch dice
½ cup baby tomatoes, quartered
½ avocado, ¼ inch dice
1 tablespoon olive oil
Zest and juice of 1 lime (about 2 tablespoon juice)
¼ cup cilantro, chopped

Spiced Pork Chops-
2 pounds Smithfield All Natural Bone-In Pork Chops (6 portions, ½-inch thick)
Kosher salt, as needed for seasoning
Freshly ground pepper, as needed for seasoning
1 teaspoon garlic powder
1 teaspoon cumin
¼ teaspoon cayenne powder
½ teaspoon smoked paprika
Olive oil, as needed for pork

DIRECTIONS
Full recipe from : yummly.com

Charred Corn Salad-
Lightly brush each corn cob with olive oil and sprinkle salt and pepper.
Heat grill to high heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the corn. Close lid and cook about 2-3 minutes on each side, flipping and covering, about 12 minutes total. You want to achieve some char marks on each side. Set corn aside and allow to cool enough to handle. Carefully cut the corn kernels off the cob on a cutting board. Reduce grill heat to medium high.
In a medium sized bowl, combine the corn, jalapeno, red onion, cucumber, bell pepper, tomatoes, avocado, 1 tablespoon olive oil, lime zest, lime juice and cilantro. Toss together and season with salt and pepper as desired. Set aside and make the pork.

Spiced Pork Chops-
Generously season both sides of the pork chop with salt and pepper. In a small bowl mix the garlic powder, cumin, cayenne powder, and paprika. Sprinkle each side of the pork chops with about ¼ teaspoon of spice mix on each side. Lightly brush both sides of the pork with olive oil.
Set grill to medium high heat. Cook first side of pork covered, for about 3 minutes. Flip over and cook uncovered another 1-2 minutes, until pork reaches an internal temperature of 135-140°F, or until no longer pink. Remove the pork from the grill and transfer to a clean plate. Serve warm with charred corn salad.

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Roasted Pork Tenderloin #Recipe

Pork

Ingredients

1 pork tenderloin (1 to 1 1/2 pounds)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teasppon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon olive oil

Directions
Full recipe from : yummly.com

Preheat the oven to 400 degrees F.
Pat the pork dry and cut off any large pieces of surface fat or silver skin covering the meat. Mix all the spices in a small bowl. Rub the spice mix into the surface of the pork on all sides.
On the stove over medium high heat, heat the skillet and add the olive oil. when the pan is hot,
add the pork in the pan, curving it to the shape of the pan if it's too long. Cook the tenderloin 5 minutes to caramelize the top and then flip it and cook for another 5 minutes to caramelize the other side.
Remove the pan from the cook top and place it into the preheated oven and continue to roast for another 15 minutes.
The pork is done when its internal temperature registers 140°F to 145°F in the thickest part of the meat.
Allow the meat to rest for about 10 minutes before slicing.

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