Pulled Pork BBQ with Cole Slaw

With the upcoming Super Bowl in mind, I'll be posting "Game Day" recipes all throughout this week! This pulled pork BBQ is a great one for Game Day (or any other gathering) because it's cooked in the crock pot and can be made in advance. The pork cooks up nice and tender, and the sauce is tangy and flavorful. I love the creamy cole slaw on top of the BBQ because it balances out the tang of the sauce perfectly. I know there are lots of versions of cole slaw out there. Where I live (in PA Dutch territory), this cole slaw is a popular one. It's sweet and creamy, and the recipes comes from one of my favorite cookbooks: From Amish and Mennonite Kitchens by Phyllis Pellman Good. The Pulled Pork recipe is my own.

Here's what you need:

• 3 to 3-1/2 lbs. of pork tenderloin - (I had 2 small ones in my freezer that equalled 2.5 lbs.)
• 1/2 c. ketchup
• 1/3 c. apple cider vinegar
• 1/4 c. brown sugar
• 1/4 c. tomato paste
• 2 tbsp. smoked paprika (If you don't have it, regular paprika is fine.) 
• 2 tbsp. Worcestershire sauce
• 2 tbsp. yellow mustard (If you don't have yellow, just use what you have.)
• 1-1/2 tsp. salt
• 1-1/4 tsp. pepper

Place the pork in a crock pot lightly coated with cooking spray. In a small bowl, mix the remaining ingredients together to make a sauce:

Pour the sauce over the pork. Cook on low 8 - 10 hours, or high for 3 to 5 hours (depending on your crock pot).  Remove pork, let rest for 15 minutes. Using 2 forks, pull the meat apart so it is in shreds:

If you have any animals in the house, they will be at your heals right about now : ) This is Tucker...staring me down for a piece of pork. (Yes, I gave in.)

So while you're shredding pork and shooing animals away, bring the sauce to a boil. Once your pork is completely shredded....

...add it back into the sauce. Keep warm in the crock pot.  It will keep in the fridge for several days, and it freezes well too.  This recipe should serve 10 - 12. Serve on hearty, toasted kaiser rolls with a side of creamy Cole Slaw.......

Creamy Cole Slaw

You need:

• 6 c. of shredded cabbage (I used a bag of pre-shredded cabbage with carrots mixed in.)
• 1 c. mayonnaise
• 2 tbsp. sugar
• 2 tbsp. vinegar
• 1 tsp. mustard
• 1/2 tsp. celery salt

Blend the mayo, sugar, vinegar, mustard, and celery salt together.

Pour over the cabbage and mix well.

This recipe serves 12 to 14. (Note: The pictures show a half-recipe here because I just needed enough for my family - not a large crowd.)

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Saucy Baked Pork Chops

This is a great recipe for a weeknight meal. It calls for 4 boneless pork chops - make sure you buy the thick ones that have some fat on them. That fat cooks down during baking, keeps the chops tender, and blends with the sauce - adding flavor. This recipe goes great with the Roasted Parmesan Potatoes I made the other day. All you need to do is mix a few ingredients together, pour over the chops, and throw them in the oven. You could even mix the sauce the night before and store it in the fridge so you're good to go the next day.

Here's what you need:

• 1 pkg (roughly 1.25 to 1.5 lbs.) of thick, boneless pork chops (My package was 1.38 lbs., and my chops were about 3/4" thick.)
• 3 Tbsp. tomato paste
• 3 Tbsp. local honey
• 2 Tbsp. low-sodium soy sauce
• 1 tsp. apple cider vinegar (If you don't have this, distilled white vinegar will do.)
• 1/4 tsp. garlic powder
• 1/4 tsp. seasoned salt
• Kosher salt
• about a 1/3 C. water

Preheat your oven to 400 degrees. Place pork chops in a baking dish that was sprayed lightly with cooking spray.

In a small bowl, mix together the tomato paste, honey, soy sauce, cider vinegar, garlic powder, and seasoned salt.

Sprinkle the chops lightly with kosher salt. Then pour the sauce over them. Turn them so both sides are coated with the sauce.

You might notice in the photo that I sprinkled pepper on mine. Don't do it. I tried it to see if it would add to the recipe, but it doesn't. The pepper actually competes with the nice flavor of the sauce.

Before you put the chops in the oven, pour about 1/3 cup of water into the baking dish. Bake at 400 degrees for about 20 to 25 minutes, or until their internal temperature reads 160 degrees. Serves 4.

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Parmesan Pork Roast

Happy New Year! I'm not a fan of the pork & sauerkraut dish that is traditionally eaten on New Year's Day in my area. So I opted for this meal instead. I love this recipe because it's so flavorful, it's VERY easy (made in the crockpot), and it looks beautiful. It's perfect to serve when you have guests. This recipe comes from an old Simple & Delicious (Taste of Home) magazine - March/April, 2010.

My only caveat about this recipe is that it can be easy to overcook pork in the slow-cooker. I've overcooked this roast more times than I care to admit. You get busy with making your side dishes or dessert, and you forget to check on it.  I highly suggest inserting a digital meat thermometer into the roast right from the start and watching it closely after a few hours of cooking. When it gets to 160 degrees, it's done. The upside to this recipe is that if you do accidently overcook it, you have lots of wonderful sauce to pour over it. It won't be perfect, but it will still be delicious, and probably no one will complain. : )

Here's what you need:

• 1 lovely, boneless whole pork loin roast as pictured above (approximately 4 lbs.)
• 2/3 Cup grated Parmesan cheese
• 1/2 Cup honey
• 3 Tablespoons soy sauce
• 2 Tablespoons dried basil
• 2 Tablespoons minced garlic
• 2 Tablespoons olive oil
• 1/2 tsp. salt
• 2 Tablespoons cornstarch
• 1/4 Cup cold water

Cut the roast in half or in thirds so it fits into your slow-cooker. Spray the inside of your crockpot with cooking spray and transfer the roast pieces to it.  In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, and olive oil.......

Pour this deliciousness over the pork, cover, and cook on low for approximately 5-1/2 to 6 hours or until a meat thermometer reads 160 degrees. Remove meat to a serving platter, cover with foil, let it rest and keep warm.

Meanwhile, strain the lumps from the cooking liquid and transfer to a small saucepan. Bring to a boil. Combine cornstarch and cold water until smooth. Gradually add the wet cornstarch to the saucepan. Bring to a boil again; cook and stir for about 2 minutes or until thickened. Slice the roast, and serve with the sauce. It's perfect served with mashed potatoes and your favorite veggie.

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