roasted pork loin

 shredded roasted pork tenderloin

https://www.delicioustable.com/pulled-pork-oven-roasted-low-slow/

Equipment

Stainless Pan

Spice Storage Jar

Ingredients

Pork Loin

• 2 lb pork loin

Homemade Pork Rub (½ cup)

• ¼ cup brown sugar
• 2 teaspoons chili powder
• ¼ cup paprika
• 3 tablespoons cracked black pepper
• 3 tablespoons sea salt
• 2 tablespoons lemon pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 teaspoons celery seeds
• 1 teaspoon cayenne pepper

Optional

• ½ cup BBQ Sauce

Instructions

Mix The Pork Rub

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• In a large mixing bowl combine well with a whisk.

  ¼ cup brown sugar, ¼ cup paprika, 3 tablespoons cracked black pepper, 3 tablespoons of sea salt, 2 tablespoons lemon pepper, 2 teaspoons chili powder, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons celery seeds, 1 teaspoon cayenne pepper.

Prepare The Pork Loin

• Preheat your oven to 225 degrees.
• In a large roasting pan, rub the dry rub over the pork loin. Optional: trim the fat layer if you wish.
• Place the pork loin uncovered with the fat layer facing up before roasting. Now the pork won't be dry, it will look wet.
• IMPORTANT: This recipe was tested in a GAS OVEN. If you have an electric oven, cook uncovered at 225 for 5 hours and an additional hour covered with a small amount of water on the bottom.
• Insert an oven-safe thermometer into the center or thickest part of the pork loin. Check the temperature throughout cooking, a wireless digital thermometer makes this really easy.


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• Once the pork loin has reached 200 degrees, shut off the oven and let the pork loin roast cool for an hour before removing from the oven.
• Cooking Time: 2 ½ hours per pound, or 5 hours for a 2 lb pork loin roast.
• In the roasting pan, shred and pull the Pulled Pork Oven Roasted meat with two forks working in opposite directions. Toss into the rub and drippings.
• Optional: Toss in your favorite BBQ sauce.

menu

tonight: get your own/McDonald's :)

monday:  TB appt...... josh make breakfast?

tuesday: new shredded pork recipe with broccoli slaw and chips

wednesday:  halloween--grab something or order pizza

thursday: grilled chicken and veggie kabobs, plus wild rice

friday: ..............

saturday: hotdogs and chilli at the farm for our fall festival party

sunday: meijer broasted chicken

monday:



Pulled Pork:

Ingredients

Dry Rub:

• 3 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon brown sugar
• 1 tablespoon dry mustard
• 3 tablespoons coarse sea salt
• 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:

• 1 1/2 cups cider vinegar
• 1 cup yellow or brown mustard
• 1/2 cup ketchup
• 1/3 cup packed brown sugar
• 2 garlic cloves, smashed
• 1 teaspoon kosher salt
• 1 teaspoon cayenne
• 1/2 teaspoon freshly ground black pepper
• Pan drippings from the pork
• 12 hamburger buns
• 1 recipe Cole Slaw, recipe follows
• Pickle spears, for serving

Directions

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

Cole Slaw:

1 head green cabbage, shredded

2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

weekly menu

basic weekly menu :)

monday: roasted pork tenderloin, roasted asparagus, and roasted potatoes/sweet potatoes plus bread

tuesday: turkey kielbasa, wild rice and tossed salad

wednesday: smothered chicken (with mushrooms/peppers/onions and cheese), bread, carrots and fruit

thursday: bbq pork butt in the crock pot (new recipe--will post soon), chips and carrots or fruit

friday: steaks, baked potatoes, and some sort of veggie.... not sure :)

saturday: baked pecan french toast, bacon, fruit (new recipe for french toast--will post soon)

sunday: mini stromboli (more to come on that)

night friends!

recipes

i typed these up for a friend so i figured i should post as well :) i have posted the second two previously but not the amazing pork one! enjoy.

NEED:
1 Pork Tenderloin
a few cloves of garlic
Rosemary (fresh or dried)
Balsamic Vinegar 2-3 T
Olive Oil 2-3 T
Salt/Pepper

DO:
make small slits into the pork and push a garlic clove into each one (more garlic means you love it more) :)
rub the roast with balsamic vinegar and then oil. Sprinkle with Salt and Pepper. Rub/Pat with rosemary.

place on cookie sheet that is covered with foil. roast in the oven at 500 degrees. Smaller roasts (1 lb) will take 20 minutes or so. Bigger ones take more (40, etc). check temp with a meat thermometer--165 degrees min.

Enjoy :) I serve with garlic smashed potatoes and herbed rolls (recipes below.... :) ) and a vegetable

NEED:
red skin potatoes
fat free half and half
garlic cloves
salt

DO:
simmer garlic in 1/2 1/2 until garlic is soft (20 minutes or so) but watch it carefully so the liquid does not scorch
meanwhile, cut the potatoes into quarters and boil with salt until mashable. drain and add to a bowl while hot.
add half and half a little at a time to the potatoes. make sure to add the garlic and mash to your desired consistency. add salt to taste.  they have a wonderful creamy texture!

herbed rolls
need:
frozen roll dough--thawed (overnight or all day)
melted butter
italian seasoning

do:
cut dough into halves or quarters
dip into hot butter mixed with herbs
layer in a greased bundt cake pan
let raise for 45-60 minutes (covered with a towel)
bake 30-45 minutes 350-375 degrees