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Mel and Joy cook

Category Archives: Pork

Slow Roasted Pork Tacos with Cilantro Lime Sauce

30 Sunday Oct 2011

Posted by melandjoycook in Pork

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Tags

avocado, chilli, cilantro, garlic, lime, paprika, pork, roasted, slow, tortilla, vinegar

Pork Rub:
1 Tablespoon Black Pepper
1 Tablespoon Chili Powder
1 Tablespoon Paprika
1 Tablespoon Cumin
1 Tablespoon Garlic Powder
1-3 Teaspoons of Vinegar

Place all of your spices in a bowl and mix. Slowly add your vinegar. I cant remember exactly how much I used.
You want your spices to look like wet sand/paste so you can rub it on your pork and have it stick.

Crock Pot Ingredients:
1 Yellow Onion (chopped)
2 Garlic Cloves (crushed)
1 (15-ounce) Can Fire Roasted Tomatoes
4 to 5 Pound Pork Shoulder

Put the onion and garlic in first, then place your seasoned pork on top.
Next pour the tomatoes over it. Cover. Cook on High for 4-6 hours.

The pork will fall off the bone. That is how you know it is ready.
Remove the pork and shred into a separate bowl.

Cilantro Lime Sauce:
1/4 Cup Lime Juice (fresh)
2 Tablespoons Vinegar
1/2 Bunch Cilantro
1 Tablespoon of Honey
1 Tablespoon of Brown Sugar
1/4 Teaspoon Salt
1/3 Clove Garlic (minced)
1 1/2 Tablespoon Dijon Mustard
1 1/2 cups of Salad or Olive Oil

In a blender, mix your cilantro, lime juice and vinegar. Next add your garlic, sugar, honey and salt.
Add mustard. Then, slowly add your oil.

For Tacos:
Avocado
Corn Tortillas

The avocado is a must! The fatty avocado combined with the savory pork and the citrus sauce made this taco outstanding!

Enjoy

Joy

BBQ pork ribs

20 Tuesday Sep 2011

Posted by melandjoycook in Pork

≈ 3 Comments

Tags

bbq, honey, ketchup, oven, pork, sauce

This is one of my favourites, it’s easy to make and can never go wrong. The ingredients used sound a strange combination but for some reason it works!

What you need:

10 pork ribs
3 tbl ketchup
1.5 tbl honey
1 tbl soy sauce
1 tbl dijon mustard
1 tbl of lemon’s juice
Salt and pepper

(Though you can really use random amounts of ingredients, I don’t usually measure it)

Cooking time – 1:30 hours

Pre-heat your oven to 200C. In a bowl mix all the ingredients together to make the BBQ sauce. Cut the ribs and place in an oven dish, cover the ribs with the BBQ sauce (the best way to do this is to get your hand dirty).

Place in the oven for 1 to 1 and a half hours depending on the size of your ribs. You need to check on them every 20 minutes, turn them over and use the BBQ sauce in the bottom of the oven dish to cover the ribs.

You will know that the ribs are ready when they take a dark golden colour and all the sauce is gone from the bottom of the oven dish.

If you are in a hurry you can boil your ribs for 10 minutes beforehand.

Mel

Cinnamon and Prosecco pork

24 Thursday Mar 2011

Posted by melandjoycook in Pork

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Tags

cinnamon, garlic, golden syrup, pork, prosecco

This was a new one for me last night. I fancied drinking some Prosecco but was cooking pork loin which I usually use white wine for. But I thought what the heck why not use Prosecco! I brought the leftovers to my lunch club today and it got the thumbs up which is always a good sign for me.

What you will need:
1 pork loin
Bottle of Prosecco
1 onion
2 cloves of garlic
Afew spring onions
A nice dollop of golden syrup (or honey)
1 cinnamon stick
1 vegetable stock
2 handfuls of mushrooms
A few twigs of thyme

A side of new potatoes and green salad

I cooked it in my pressure cooker but you can probably cook in a pot roast style in the oven or one the hob. I started by goldening the sliced onions and the pork loin before adding in some crushed garlic and some chopped spring onions. I then added a nice dollop of golden syrup (because I’d run out of honey) over the pork. I then popped the cork and added about a glass of Prosecco and a cinnamon stick. I also used one vegetable stock cube with a glass of boiling water, some chopped mushrooms and thyme from my hanging basket. Then all you need to do is put the lid on and cook it for about 30 minutes. I boiled some new potatoes to go with and had a salad on the side. (if you’re not using a pressure cooker check your pot from time to time to make sure it has enough liquid, if not add as necessary).

I know it’s an unusual sounding dinner and lunch but one that was quite tasty. You can of course like most my meals mix and jazz it up with any other ingredients you might have in your fridge or cupboard.

Why don’t you try it out and let me know how it goes. Bon appetit

Mel

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