Tag Archives: Pork

Pulled Pork

16 Mar

I got a Pork shoulder at the supermarket and stuck it in the freezer a month or so ago because I knew I would get the hankerin’……

The hankerin’ for some PULLED PORK!!!! Pulled Pork is not only delicious, but it’s so flexible and works in/on anything!

My good friend Dennis also has a foodblog (http://digitallydennis.wordpress.com/) and posted a recipe for a dry rub that I wanted to try the next time I did pulled pork. Now, Dennis showed it with barbecued chicken, but after reading the ingredients, I knew it would work for pork. It was spicy without being too spicy. It was exactly the perfect taste I was looking for in a rub!

Typically, pulled pork is made in a crockpot, but I didnt want to make it that way. I saw a tip on one of the blogs I follow (http://www.hardlyhousewives.com) on how to physically roast the pork so that it was insanely tender. So I put that into practice. And it was totally right – instead of roasting the meat in a crockpot or something along those lines, you wrap the meat tight in tin foil and roast for a couple hours. It locks in the flavor.

I meshed the two together – technique and recipe – and came out with an AMAZING finished product. It was sinfully delicious and so simple to make and do. Just let it cook in the oven for hours and go about your business around the house.

And you can take that pulled pork and put it on anything! You can put it on a sandwich, eat it plain or put barbecue sauce on top, or put it in other foods – like pizza, nachos, and stuffed rolls!

Like these quickie nachos…..Next I want to try a pulled pork pizza! I cant wait to make this pulled pork roast again!!!!

Shooter’s Secret Spice Dry Rub


  • 6 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons cinnamon
  • 1  teaspoon black pepper
  • 1/4 – 1/2 teaspoon of cayenne pepper (use less or more depending on how spicy you like it)
  • pinch of crushed red pepper
  • 4-6 pound pork butt or pork shoulder


Add all ingredients to a container with a tight fitting lid. Shake to combine.

Sprinkle Shooter’s Secret Dry Spice Rub on both sides of meat and rub. Cover with plastic wrap and place in fridge for 1-2 hours (or overnight if you like).

Pre-heat your oven to 425 degrees.

Put the pork, fat side up, in the oven. Bake approximately an hour.

Lower the oven temp to 300 degrees. Take the meat out and triple wrap it in heavy duty aluminum foil and slow cook it for 7 hours or so (for a 6-7 pound piece of meat) until the meat is fork tender. It works out to cook for an hour per pound.

This will give you an incredibly moist pork with a crunchy outside. Feel free to freeze whatever you dont eat!

Asian Pork Tenderloin

6 Mar

I saw this recipe on Allrecipes.com – a frequent online haunt of mine. I knew as soon as I saw it that I would try it and love it. Not only that, I knew it would win over my boyfriend, too, even though he doesn’t care for pork roast or pork tenderloin (I know…..shocking!).

This recipe is super flexible in how spicy you want to make it. I enjoy that because sometimes I want it a little hotter to taste.

Simple ingredients - also included, the pork roast!

Go ahead and marinate!



The pork is always juicy and delicious. It is easy to put together – and you let it marinate overnight (or at least for 8 hours). It’s the ultimate crowd-pleaser.

Asian Marinated Pork and Tarragon Sauteed Mushrooms

Asian Pork Tenderloin

  • 1/3 cup lite soy sauce
  • 1/4 cup sesame oil
  • 2  tablespoons Worcestershire sauce
  • 1/8 cup packed light brown sugar
  • 3  green onions, chopped
  • 4  cloves garlic, crushed
  • 1  1/2 tablespoons Asian chile paste
  • 1  1/2 teaspoons pepper
  • 1   (2 pound) fat-trimmed pork tenderloin


  1. Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
  2. Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
  3. Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
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