1 pork butt (8 pounds)
6 to 7 heaping tablespoons olive oil
Rub olive oil evenly over butt. Season pork butt generously with dry rub seasoning. Place pork in a resealable plastic bag or wrap with plastic wrap and refrigerate overnight.
Preheat smoker to 225°F.
Place butt on middle rack of smoker and smoke for 7 to 8 hours or until internal temperature reaches 165°F. Remove from smoker. Cover with heavy-duty aluminum foil and return to smoker. Continue to cook until internal temperature reaches 185°F. Increase smoker temperature to 275°F. Smoke for an additional 2 hours or until internal temperature reaches 210°F. Let meat rest inside foil for 30 minutes. Then pull pork.
Frikadeller Meat Patties with Sauce
For the frikadeller (meat patties)
1/2 lb ground pork
1/2 lb ground beef
1/2 cup grated onion
3 Tablespoons flour
1 1/2 cups half-and-half milk
1 egg, well beaten
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup butter
For the Sauce:
1 tablespoon unsalted butter
1 tablespoon unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon packed brown sugar
1/2 cup ml heavy cream
2 teaspoons fresh lemon juice
Salt and ground black pepper
For the Patties
1. Combine pork and beef in stand mixer bowl, add onion. Using paddle attachment, stir in flour and beat thoroughly. Stir in milk 2 tablespoons at a time, keeping mixer at stir speed to aerate mixture. You can do this by hand but it will take a little longer.
2. Combine egg, salt and pepper together and add to meat mixture. Speed 2 until fluffy. Pour into smaller container and refrigerate for 30 minutes to firm up.
3. Melt butter in large non-stick skillet over medium-high heat. Using a spoon, drop meat mixture directly into skillet. Do not crowd. Fry patties for 3 minutes per side. Keep warm while making sauce.
For the Sauce:
1. Discard oil in pan and wipe clean with paper towel. Return pan to medium-high heat and add butter. 2. When foaming subsides, add flour and cook, whisking constantly, until flour is light brown, 1 to 2 minutes. 3. Slowly whisk in broth. Add brown sugar and bring to simmer.
4. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.
Add patties to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper, and serve over egg noodles.
Prep Time: 10 Minutes
Cook Time: 10 Hours 30 Minutes
Ready In: 10 Hours 40 Minutes
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1 1/2 pounds boneless pork chops
1 teaspoon ground black pepper
1 (14.5 ounce) can green beans
4 potatoes, peeled and cubed
1. Pour soup into slow cooker. Stir in water to thin soup slightly. Season each pork chop with a dash of pepper, and place chops in slow cooker. Cover, and cook on Low for 7 to 8 hours.
2. Add green beans and potatoes, and cook on High for 2 to 2 1/2 hours. Stir, remove from heat, and serve.
serves 12, prep 20 min, cook 8+ hours in slow cooker
* 5 lb boneless pork shoulder, cut into large chunks
* 2 tbsp oil
* salt and pepper
* 1 (12 oz) can Root Beer or Dr. Pepper
* small buns or dinner rolls
* your favorite barbecue sauce
1. Sprinkle pork with salt and pepper.
2. Heat oil over medium heat in a large, heavy pot or dutch oven.
3. Sear pork shoulder pieces a few at a time until all sides are browned and caramelized.
4. Add pork to a slow cooker as they finish.
5. Pour soda over pork and turn slow cooker to low and cook 8-20 hours.
6. To serve, use two fork to slightly shred meat leaving some larger pieces.
7. Split buns or dinner rolls and lightly toast.
8. Toss each serving with a little barbecue sauce just to moisten.
9. Serve tucked into warm rolls with a little broccoli slaw or coleslaw if desired.
To make a quick slaw: toss packaged broccoli slaw or bagged coleslaw with 1/4 cup mayo, 2 tbsp buttermilk or milk, a tablespoon of cider vinegar, lemon, or lime juice and a pinch of sugar, salt, and pepper. Make this at least 30 minutes before you are ready to serve and chill it until dinner time.
via Crockpot Root Beer Pulled Pork Sliders | chaos in the kitchen.
Serve 6, prep 10 min, cook 20 min
* 6 boneless skinless chicken breasts or pork cutlets, sliced
* favorite oil or Pam spray
* stir-fry sauce
* frozen stir-fry veggies of choice, thawed
* 1-2 tbsp sesame seeds
1. Sprinkle skillet with oil or spray with Pam. Heat to high.
2. Add chopped meat, sear and cook through.
3. Pour stir-fry sauce over, reduce heat and cook until sauce thickens. Prepare rice.
4. Stir in thawed veggies, continue cooking just until hot throughout.
5. Sprinkle with sesame seeds and serve over rice.
I love love love sesame seeds so I buy them pre-toasted in a large jar in the Asian foods section of the grocery store, however you can use plain or toast the seeds yourself. To toast the sesame seeds sprinkle in a dry pan over medium to high heat and stir continuously until browned. Serve stir fry over rice, whatever your preference. My favorite is short grain white rice, often called glutinous or sticky rice. I really like the texture and it is easier to eat with chopsticks-we take our stir fry seriously here in the Chaos household. I buy it in containers labeled “sushi rice.”
serves 6, makes 1 cup
* 1/4 cup honey
* 1/4 cup soy sauce
* 1/2 cup water
* 1 tsp ground ginger
* 1 tsp ground garlic
* 1/4-1/2 tsp red pepper flakes
* 1 tbsp cornstarch
1. Mix together until cornstarch dissolves, pour into skillet and cook until thickened. Add more water as necessary to thin.
This sauce is really not as sweet as the amount of honey would make you think. It has a subtle, pleasant sweetness and the red pepper flakes give it a nice flavor and heat.
Credit: chaos in the kitchen » Blog Archive » Fast Food: Stir Fry