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Pulled Pork with Root Beer Sauce
Root beer gives this slow cooked pork sandwich rich color and pleasant sweetness and makes it deliciously different from most other pulled pork sandwiches.
- 1 2-1/2 to 3 pound pork sirloin roast
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon cooking oil
- 2 medium onions, cut into thin wedges
- 1 cup root beer*
- 6 cloves garlic, minced
- 3 cups root beer (two 12-ounce cans or bottles)*
- 1 cup bottled chili sauce
- ¼ teaspoon root beer concentrate (optional)
- Several dashes bottled hot pepper sauce (optional)
- 8 to 10 hamburger buns, split (and toasted, if desired)
- Lettuce leaves (optional)
- Tomato slices (optional)
- Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart slow cooker. Sprinkle meat with the salt and pepper.
- In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Meanwhile, for sauce, in a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.
- Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds.
- To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.
Recipe Source: Recipe.com
Stuffed Pork Chops
These stuffed pork chops are quick and easy enough to make any night of the week.
- 1 package (10 oz.) frozen spinach, thawed
- 2 tbsp. golden raisins
- 2 garlic cloves, minced
- 2 tbsp. freshly grated parmesan cheese
- 1 tsp. salt
- ½ tsp. black pepper
- 4 boneless center-cut pork chops
- 1 tbsp. olive oil
- 1 tbsp. butter
- ½ c. chicken broth
- 1 tsp. balsamic vinegar
- Make the filling by combining the spinach, raisins, garlic, parmesancheese, ½ tsp. salt and ¼ tsp. pepper.
- Insert a knife into one side of the pork chop and cut a pocket. Fill the pocket with ¼ of the filling (or as much as you can) and secure with a toothpick. Sprinkle chops with salt and pepper.
- Heat a large frying pan over medium high heat and add olive oil and butter. When the butter sizzles, add your pork chops and cook until browned, about 5 minutes per side. Remove to a plate when done and cover with foil while you make the sauce.
- Add the broth to same pan and bring to a boil. Reduce heat and simmer, scraping up brown bits with a wooden spoon, until mixture reduces by half. Remove skillet from heat and add vinegar. Serve over pork chops.
If you prefer, you can simply place the filling on one side of the pork chop, and fold it in half, rather than cut a pocket.
Recipe Source: Foodista.com
Pork Pot Stickers
This recipe is from Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.
- ½ lb. ground pork
- ½ medium head cabbage, finely chopped
- 1 green onion, finely chopped
- 2 slices fresh ginger root, finely chopped
- 2 water chestnuts, drained and finely chopped
- 1 tsp. salt
- ½ tsp. white sugar
- 1 tsp. sesame oil
- 1 package (14 ounce) wonton wrappers
- 5 tbsp. vegetable oil
- ¾ c. water
- 1 tbsp. chili oil
- 1 tbsp. soy sauce
- 1 tsp. rice vinegar
- Crumble pork into a large, deep skillet. Cook over medium high heat until evenly browned. Drain fat.
- In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator for 6 to 8 hours, or overnight.
- Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
- In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil, seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begin to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
- Dipping sauce: In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste. Serve sauce with potstickers.
- Makes 15 servings.
Recipe Source: AllRecipes.com
Pork Egg Rolls
This egg roll recipe is the real deal, passed down for several generations.
- 4 tsp. vegetable oil
- 3 eggs, beaten
- 1 medium head cabbage, finely shredded
- ½ carrot, julienned
- 1 (8 oz.) can shredded bamboo shoots
- 1 cup dried shredded wood ear mushroom, rehydrated
- 1 pound Chinese barbequed or roasted pork, cut into matchsticks
- 2 green onions, thinly sliced
- 2½ tsp. soy sauce
- 1 tsp. salt
- 1 tsp. sugar
- ½ tsp. monosodium glutamate (MSG)
- 1 (14 ounce) package egg roll wrappers
- 1 egg white, beaten
- 4 cups oil for frying, or as needed
- Click here for cooking instructions.