6 to 8 large bratwursts, boiled
2 bags (16 ounces each) sauerkraut, rinsed and well drained
1 medium yellow onion, sliced
1/2 teaspoon caraway seed (highly optional)
1 tablespoon ground black pepper
6 to 8 medium red potatoes, peeled and quartered
32 ounces beer (I like using Guinness or Rogue Dead Guy Ale)
Put everything in the crock pot. Turn it on low. Walk away for at least eight hours.
1 boneless pork butt, about 4 pounds
3 tablespoons dark brown sugar
2 tablespoons Emeril’s Essence
1 tablespoon salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon cayenne
Wet Mop Basting Sauce, recipe follows
Barbecue Sauce, recipe follows
8 Hamburger buns
Kicked Up Cole Slaw
Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
Preheat an oven or smoker to 225 degrees F.
Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the wet mop basting sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the fried pickles and additional Barbecue Sauce on the side.
Wet Mop Basting Sauce:
1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon red pepper flakes
1 tablespoon cracked black pepper
1 tablespoon salt
The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.
Yield: 2 1/4 cups
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.
Yield: about 2 cups
Yield: 8 servings
Yield: 8 sandwiches
Prep Time: 30 minutes
Cook Time: 7 hours
1 pkg. (32 oz.) Regular Flavor Jimmy Dean Pork Sausage
2 cans (8.5 oz. each) refrigerated crescent rolls
2 cups frozen hash brown potato cubes, thawed
8 oz. (2 cups) shredded sharp Cheddar cheese
6 eggs, lightly beaten
1/3 cup milk
1 teaspoon salt
2 teaspoons black pepper
1/4 cup grated Parmesan cheese
1/3 cup each diced green, red and yellow bell pepper (optional)
1/2 cup thinly sliced green onions (optional)
Preheat oven to 375 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Separate crescent rolls into sixteen triangles. Place in two ungreased 12” rimmed pizza pans with points toward the center. In each pan, press rolls together, seal perforations and form a circle 1” larger in diameter than bottom of pan. Turn edges under to make a slight rim. Sprinkle cooked sausage evenly over each crust. Top with potatoes; add peppers and/or green onions if desired. Sprinkle with Cheddar cheese. Combine eggs, milk, salt and pepper in small bowl; stir well. Pour half of the egg mixture evenly over each pizza. Sprinkle with Parmesan. Bake for 15-20 minutes or until eggs are set and crusts are golden brown.
Makes 2 pizzas
4 pounds boned pork shoulder, cut into large cubes (remove as much fat as possible)
1 quart beef broth
2 cups chunky tomato salsa either prepared or homemade
2 cups fresh tomato salsa (pico de gallo)
16-24 corn tortillas
1 In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.
2 Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
3 If you are using store-bought tortillas, heat the tortillas one-by-one either in a microwave or on a hot skillet. If you heat them on a skillet you may need to use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. To heat them in a microwave, place a paper towel on the floor of the microwave. Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer). Microwave on high heat for 10 seconds per tortilla (some brands of tortillas require 20 seconds each). Keep warm tortillas wrapped in a clean cloth towel for serving.
To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce (that has been lightly salted and sprinkled with vinegar), beans, avocados, and/or grated cheese.
To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up. Your choice.
Simply Recipes http://www.simplyrecipes.com
1 lb lean pork tenderloins
3 1/3 tablespoons barbecue sauce, divided (equals 3 Tbsp plus 1 tsp)
3 tablespoons reduced-calorie mayonnaise
1 tablespoon water
1 teaspoon apple cider vinegar
1/8 teaspoon black pepper, freshly ground
2 cups packaged coleslaw mix (shredded cabbage and carrots)
3 tablespoons scallions, sliced
4 medium mixed-grain hamburger buns
1. Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.
2. Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 30 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
3. Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.
4. Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.
Ww 6 points per sandwich
time to make 50 min 10 min prep