Pulled Pork Barbecue

Cook Time: 6 h 15 min
Level: Intermediate
Yield: 12 servings


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.


From: foodnetwork.com

Shrimp, Scallop and Pork Shumai

Cook Time: 10 min
Level: Intermediate
Yield: about 4 shumai

Ingredients

Filling:

* 1/2 pound medium shrimp, shelled and deveined
* 1/2 pound bay scallops
* 1/2 pound ground pork
* 2 tablespoons minced fresh ginger
* 2 tablespoons minced fresh cilantro leaves
* 2 tablespoons minced shallots
* 2 teaspoons rice wine vinegar
* 1 tablespoon sesame oil
* 2 egg white, whipped
* Sea salt and freshly ground black pepper
* 2 teaspoons cornstarch
* 1/2 lemon, juiced
* 1 (10-ounce) package round wonton wrappers (about 40 to 50
wrappers per package)
* 1 cup frozen peas
* Canola oil, for brushing the steamer
* Savoy cabbage, for lining the steamer, optional
* Minced green onions, for garnish
* Serving suggestion: soy sauce or dipping sauces of your choice

Directions
To make the filling: Combine the shrimp, scallops, pork, ginger,
cilantro, shallots, vinegar, sesame oil and egg whites in a food
processor. Season with salt and pepper, add the corn starch and lemon
juice and pulse to combine-- I like my fillings to have a little
texture. (Alternatively chop the shrimp and scallops finely then add
the pork, ginger, cilantro and vinegar and chop together. Transfer the
mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg
whites, seasoning, corn starch and lemon juice.)

To make the shumai: Hold a wonton wrapper in your hand. Spoon 1
tablespoon of the filling into the center of the wrapper (rinse the
spoon in cold water so the filling doesn't stick). Gather the edges of
the wrapper up around the filling and squeeze the sides together with
your fingers forming a little pleated cup. (The sides will naturally
pleat, leaving the filling slightly exposed.) Tap the dumpling on the
table so the bottom is flat and it stands upright then set aside on a
baking sheet. Repeat with the remaining wrappers and filling. Top each
shumai with a pea. (You can freeze any leftover filling.)

Lightly oil the bottom of a bamboo steamer then line it with the
cabbage leaves. Stand the dumplings in the steamer in a single layer
taking care that they don't touch one another. (A 10-inch steamer will
accommodate 12 shumai). Bring about 2 inches of water to a boil in a
wok. Set the bamboo steamer in the wok, cover it with the bamboo lid
and steam until the shumai feel firm, 10 to 12 minutes. Serve the
shumai immediately garnished with green onions and accompanied by soy
sauce or dipping sauces of your choice.

From: foodnetwork.com

Tyler's 1000 Layer Quesadillas

Cook Time: 20 min
Yield: 8 quesadillas, 4 servings

Ingredients

* 1 pork tenderloin
* Salt
* Freshly ground black pepper
* 3 tablespoons brown sugar
* 2 teaspoons chili powder
* 1 tablespoon chopped garlic
* 1 tablespoon dried oregano
* 1 tablespoon onion powder
* 1 lime, juiced
* 2 tablespoons canola oil
* 1 large red onion, cut into 1/2-inch thick slices
* 4 ears corn, husked
* 12 10-inch corn tortillas
* 2 cups crumbled blue cheese
* 1/4 cup sliced pickled jalapenos
* 4 tablespoons canola oil
* Sour cream, to garnish
* Salsa, for garnish
* Guacamole, for garnish
* Cilantro sprigs, for garnish

Directions

Preheat a grill or grill pan. Season the pork loin with salt and
pepper. In a small bowl combine the brown sugar, chili powder, garlic,
oregano, onion powder, lime juice and canola oil and mix to form a
paste. Rub the paste all over the pork. Cover and refrigerate for 2
hours. Place the onion and the corn on the grill and grill until
tender and slightly charred. Remove and set aside. With a knife,
remove the kernels from the corn. Remove the pork from the
refrigerator and place on the grill. Grill to medium, about 4 minutes
per side. Remove from the grill and slice into thin slices. Wrap the
tortillas in a damp paper towel or clean cloth and place in the
microwave for 20 seconds to soften. Place 4 corn tortillas on a flat
surface. Place 1/8th of the cheese on each tortilla and top with 1/8th
of the pork, onions, corn, and jalapenos. Top with another tortilla
and another 1/8th of the cheese, pork, onions, corn, and jalapenos.
Top with another tortillas and press down firmly with your hands on
each stack. Brush the tops of each stack with some of the canola oil
and place on a baking sheet. Place in the oven and cook for 10
minutes, or until the cheese melts and the tortillas are golden brown.
Remove from the oven and garnish with sour cream, salsa, guacamole,
and cilantro.

Grilled Pork Tenderloin with Spicy Chile-Coconut Tomato Salad

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients
Pork Tenderloin:

* 2 pork tenderloins, 1 1/2 to 2-pounds total
* Kosher salt and freshly ground black pepper
* 1/4 cup extra-virgin olive oil
* 1/2 lime, juiced

Chile-Coconut Sauce:

* 2 tablespoons extra-virgin olive oil
* 1 (1-inch) piece fresh ginger, peeled and chopped
* 2 garlic cloves, chopped
* 1 lemongrass stalk, white part only, chopped into small pieces
* 1 fresh red jalapeno, cut into rounds
* 1 (14-ounce) can unsweetened coconut milk
* 1 teaspoon sugar
* 1 lime, juiced
* 1 tablespoon fish sauce (recommended: Nam pla)
* Kosher salt and freshly ground black pepper
* Stems from 1/4 bunch fresh cilantro
* Chile-Coconut Tomato Salad, recipe follows

Directions

Put the pork on a platter and sprinkle all over with salt and pepper.
Add the olive oil and lime juice and turn to coat the pork with the
marinade. Cover with plastic wrap and set aside in the refrigerator.

For the Chile-Coconut Sauce:

Heat the olive oil in a saucepan over medium heat. Add the ginger,
garlic, lemongrass and chile and cook to soften, about 3 minutes. Add
the coconut milk, and sugar and simmer until thickened, about 5
minutes. Stir in the lime juice and season with fish sauce, and salt
and pepper. Cool to room temperature. Add cilantro stems and puree
using an immersion blender or blender.

Preheat an outdoor gas or charcoal grill. Blot some oil onto a thick
square of paper towel and then carefully and quickly wipe the hot
grates of the grill to make a non-stick surface. Put the pork on the
grill and cook, turning to brown all sides, until crusty on the
outside and almost cooked through but still slightly pink in the
center, 10 to 15 minutes.

Remove from the grill and let rest for a few minutes.

To serve, slice the pork and add it to the bowl with the tomato salad.
Pour over the chile-coconut sauce and toss it all together.
Chile-Coconut Tomato Salad:

* 1 1/2 cups shredded, unsweetened coconut
* 2 pounds fresh heirloom tomatoes, cut into big chunks (variety
of colors purple, yellow, bright red)
* 1/2 small red onion, slivered
* 1 fresh red jalapeno, thinly sliced
* Leaves from 1/4 bunch fresh cilantro
* Handful fresh mint leaves
* Kosher salt and freshly ground black pepper
* Extra-virgin olive oil
* 2 scallions, trimmed and chopped

Preheat the oven to 375 degrees F.

Spread the coconut out in a thin layer on a baking sheet and bake,
shaking every now and then for even cooking, until lightly browned,
about 10 minutes.

In a big bowl, toss together the tomatoes, red onion, chile, cilantro,
mint, and salt and pepper. Drizzle with olive oil or with some
remaining Chile-Coconut Sauce and fold in the toasted coconut and
scallions.

From: foodnetwork.com

Pork Tenderloin with Chimichurri

Cook Time: 30 min
Level: Easy
Yield: 4-8 servings

Ingredients
Chimichurri:

* 6 garlic cloves, peeled and minced
* 2 jalapenos, seeded and minced
* 1/4 cup red wine vinegar
* About 1/2 cup finely chopped fresh flat-leaf parsley
* About 1/2 cup finely chopped fresh oregano leaves
* 3 limes, juiced
* 1 cup extra-virgin olive oil
* 1 teaspoon kosher salt
* 1 teaspoon whole black peppercorns
* 2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
* Kosher salt
* Freshly ground black pepper
* Extra-virgin olive oil
* Lime juice, for drizzling
* Parsley sprigs, for garnish

Directions

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the
parsley, oregano, and lime juice. Whisk in the olive oil and season
with salt and pepper. Mix well and set aside at room temperature to
allow the flavors to marry.

Reserve 1/2 cup of the chimichurri to serve and marinate the pork in
the rest. Put the pork and marinade in a sealable plastic bag and set
aside in the refrigerator for 30 minutes.

Preheat an outdoor charcoal grill or oven broiler to high.

Remove the pork from the marinade, wiping off any excess. Season both
sides with a generous amount of salt and pepper. Drizzle with olive
oil and place on the grill. Grill the pork on the hottest part of the
barbecue for 4 minutes per side, until well charred. Allow the
tenderloin to rest for about 5 minutes prior to slicing. Spoon some
chimichurri over the meat, drizzle with lime juice, garnish with
parsley, and serve with the remaining sauce at the table.