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Recipe: Sour Orange Pulled Pork

Sour Orange Pulled Pork

Sour Orange Pulled Pork


With the election out of the way, forget about going red or blue and go orange with this recipe for Sour Orange Pulled Pork. The country may be divided on candidates, but (barring religious regions) we can all agree on the deliciousness that is pulled pork.

The sourness of the Sour Orange Pulled Pork goes great over a bed of mashed sweet potatoes. It’s a sour, sweet, salty, fatty combo that’s a great treat.

Ingredients:

  • 1/2 cup olive oil
  • 12 garlic cloves, mashed into a paste
  • 1 4-lb. bone-in pork shoulder
  • 4 cups chicken stock
  • 3 cups orange juice
  • 1 cup lime juice
  • 1/4 cup plus 1 TBSP honey
  • 3 large sweet potatoes
  • 3 TBSP butter
  • 1 small red onion, diced
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Directions:

    Sour Orange Pulled Pork

    Sour Orange Pulled Pork is slow cooked in a mixture of orange and lime juice.

  1. Whisk together 1/2 cup olive oil and garlic paste in a large roasting pan. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Remove from refrigerate 30 minutes before ready to cook.
  2. Preheat oven to 300F.
  3. Season the pork all over with salt and pepper. Add the chicken stock and cover.
  4. While pork is cooking, put the orange and lime juices and honey in a large saucepan over high heat. Bring to a boil and reduce to 2 cups (it will be a syrup consistency). Let cool to room temperature.
  5. Also while pork is cooking, cut sweet potatoes into 1-inch cubes and boil in a large pot for 15-20 minutes or until soft. Once cooked, mash sweet potatoes to desired consistency.
  6. Heat the butter in a large cast-iron skillet over medium heat. Add the onion and mased sweet potatoes and press into the skillet with spatula. Cook, scraping and turning as the bottom browns, until hot.
  7. Once pork has cooked, shred the pork using 2 forks or your hands.
  8. In a medium saucepan, toss the shredded pork with the sour orange honey glaze and reheat over medium heat.
  9. Serve the pork on top of prepared sweet potatoes (reheated if necessary). Garnish with cilantro leaves.

There are several components to Sour Orange Pulled Pork, but none of them are difficult. The hardest part will be leaving with the wonderful smell of slow-cooking pork in the oven. Exercise some patience!

You can also add some cilantro to the sweet potatoes while cooking if desired. And if you really want to go hog wild (couldn’t resist!) you also add some bacon. The more pork the merrier.

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Posted by on November 7, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Thai-Style Beef Short Ribs

Thai-Style Beef Short Ribs with a Side of Bok Choy

Thai-Style Beef Short Ribs with a Side of Bok Choy

Here’s a great slow cooker recipe. I love my Dutch oven (almost as much as I love my iron skillet) so it’s something I cook in quite a bit. This short ribs recipe features Thai flavors that are bold and intense.

While this recipe does take several hours, it’s definitely worth it. The short ribs will melt in your mouth once slow cooked. The sauce soaks into the rice making a great bed for the rich flavors of the short ribs.

Ingredients

  • 2 tsp chili oil
  • 2 tsp salt
  • 2 lb beef short ribs, trimmed
  • 1/2 tsp black pepper
  • 1/3 cup minced shallots
  • 3 TBSP minced fresh ginger
  • 3 minced garlic cloves
  • 2 TBSP red curry paste
  • 1/4 cup water
  • 1 TBSP sugar
  • 1 TBSP fish sauce
  • 1 tsp lime rind
  • 1/4 cup coconut milk
  • 1 TBSP fresh lime juice
  • 4 cups cooked brown rice

Directions:

  1. Preheat oven to 200F.
  2. Heat chili oil in a medium Dutch oven over medium-high heat. Season ribs with salt and pepper. Add half of the ribs to the Dutch oven and cook 2 minutes on each side until browned. Set aside and repeat with remaining ribs.
  3. Thai-Style Beef Short Ribs in the Pan

    Thai-Style Beef Short Ribs in the Pan

  4. Saute garlic, shallots and ginger in Dutch oven for about 2 minutes.
  5. Stir in 1/4 cup water and curry paste and cook another minute.
  6. Stir in coconut milk, sugar and fish paste.
  7. Add ribs pack to Dutch oven and cover and cook in over for 6 hours.
  8. Remove ribs from cooker and set aside, but keep warm.
  9. Strain remaining liquid through a colander over a bowl. Place a zip-lock bag in a 2 cup measuring cup and pour liquid into the bag and let stand for about 10 minutes.
  10. After the fat has risen, seal the bag and cut off one of the bottom corners. Drain the drippings into a bowl, stopping before the fat drains.
  11. Stir salt, pepper, lime rind and lime juice into the sauce.
  12. Shred the rib meat while removing the bones.
  13. Serve the ribs over rice and top with sauce.

If you don’t have a Dutch oven, you’re welcome to cook this in a Crock Pot. I’m sure it will work just as well. You can also kick up the spiciness of the dish by adding in some sriracha. Serve with a side of sauteed bok choy.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on November 1, 2011 in Cookin', One-Pot Wonders, Recipes

 

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