I Googled Instant Pot Pull Pork (Pork Shoulder), and got a ton of different recipes. All of them said to pressure cook the pork for 90 minutes. All of them had some sort of spice rub and searing of the pork. All of them had a sauce. So I got flavors that David and I enjoy, and made the following:I used about a 2 Tablespoons of garlic powder, paprika, ground mustard, and about a 1/8 of a teaspoon of red pepper. About 4 Tablespoons of the BBQ seasoning as well.Trim away as much fat as possible. Sprinkle with the dry seasoning. Coat completely.Sear on all sides in your Instant Pot, with a bit of oil.In the bowl where I added the seasoning to the pork, I added 1 cup of Apple Cider Vinegar, 1 cup of tomato sauce, and 1/4 cup of Worcestershire. Add the sauce to the pan, and scrap the bottom gathering the bits off of the bottom. Add the pork back to the pan, and cook on Pressure Cook for 90 minutes. Manually release the pressure, and rest for 10 minutes.Take the pork out, and reserve the sauce. Shred – this was incredibly easy – I used my slotted spoon. I added some of the juices back in. David loves pulled pork sandwiches. So, we got some Hoagie bread, and added some bread and butter pickles to his sandwich.David’s plate:He added some additional BBQ sauce to his pork, and it was amazing. My plate:
Kim-chi cucumbers, homemade cheese crisps and pulled pork.
My supervisor brought in some of these sausage cheese balls to share, and oh my, I loved them. Original recipe at Plain Chicken.
Cream Cheese Sausage Balls
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
Plain Chicken’s advice to use the mixer with the dough hook attachment was the best ever! It didn’t over mix making it tough. They were blended, and completely mixed.
I froze half of the mixture. These were creamy, moist, and had a bit of a kick due to the hot sausage (used Jimmy Dean’s Hot). I loved the original recipe of the sausage balls without the cream cheese, but these are so much better.
A quick and easy recipe for boneless pork chops. I used an egg bath with Maggie sauce for added flavor. Seasoned the pork with salt and pepper, dredged in the egg mixture and then in Panko breadcrumbs that I added Italian seasoning. Placed on a foil lined baking sheet, and baked at 350 degrees for about 20 minutes as these chops were thin. They still turned out moist. Of course, I forgot to take pictures of the dredging process.They were good, and pretty easy to prepare and cook. Twenty minutes bake time with maybe 10 minutes of prep time.
Simple. Quick. Yummy.
We seem to be eating a lot of pork lately. This version was okay- less liquid in cooking- and I think it would glaze perfectly.Tamari – or soy sauce, rice vinegar, grated ginger, sesame oil, brown sugar, and raw sesame seeds. I mixed everything together (except the raw seeds), and marinated the pork in it for about 1 hour. (note: I didn’t measure anything except the sugar – about 1/2 cup loosely packed.)I toasted the seeds in a non-stick skillet on medium-high for 5-7 minutes. Place the pork chops in a oven proof pan (I added some of the marinade), and bake for 20-25 minutes. Sprinkle with seeds, and bake for an additional 5-6 minutes.These were juicy, and nicely flavored, just not really glazed. Will adjust the sugar (more), and reduce amount in pan for browning.
Publix had a BOGO (buy one get one) of pork tenderloin the other day. Love BOGO buys.
Anyway, decided to do a crock pot pork loin wrapped in bacon, garlic and brown sugar.
1 pork loin
1/2 package of center cut bacon
1/3 cup brown sugar
2 Tablespoons of garlic
Salt & Pepper
Pat the pork loin dry. Sprinkle with salt and pepper.
Cover (smear) with garlic and brown sugar over top. Wrap bacon (or you could lay it across) around the loin careful not to take off any of the garlic or brown sugar.
Cook on high for 4 to 5 hours in your crock pot. Do not add water, as you want the bacon to crisp.
So it was cooking well in the crock pot but not getting the bacon crispy. So I placed the Pork into a baking dish and placed in the oven at 350 degrees.
Rest for 10 to 15 minutes to allow the juices back into the loin.
Slice in 2-3 inch pieces, and serve warm.
It was good in flavor, although dry due to having to go from the crock pot to the oven. In the future, I would cook this in the oven, covered at first. Then to brown, uncovered for about 30 minutes.