Simple Shredded Pork

After seeing these sandwich rolls I knew I had to make them, so I was on a mission to find a way to serve them. I decided they would be perfect for a shredded or pulled pork sandwich, but I didn't want to do a typical bbq pork that my son wouldn't be able to eat. I surfed for some recipes to get ideas of times and amounts, and ended up coming up with the following recipe. It is a very simple but flavorful pork that falls apart when done and can be dressed up any way you like. We made sandwiches and added a little bbq sauce to the top, but it could easily be used for Mexican dishes or any other recipe calling for shredded pork.

Simple Shredded Pork

• 1 pork loin, approximately 4 pounds
• 1/4 cup onion
• 1 teaspoon dried thyme
• salt and pepper to taste
• 1/4 cup water
• 1 tablespoon Worcestershire sauce
• 2 tablespoons vinegar
• broth to make 1/2 cup

Place the pork loin, fat side up, in a crock pot or slow cooker. Sprinkle thyme, salt and pepper over top. Spread onions out around the pork. Measure Worcestershire sauce and vinegar into a liquid measuring cup and add broth until it measures 1/2 cup. Pour this and the water around the pork. Cook on low for 6 to 8 hours, or on high for 4 to 5. Remove the pork from the slow cooker and shred with two forks.

Teriyaki Pork Tenderloin

I had a whole pork tenderloin thawing in the fridge today and wanted to do something different with it. We usually do our tenderloins with a Cajun rub and serve it with beans and rice. Tonight I was in the mood for something Asian-inspired, but couldn't find quite what I was looking for. I decided to find a teriyaki sauce recipe and go from there. The only change I made to the original was to omit the ginger, as we're not big fans and don't keep any on hand. This was one of our "throw together" meals, served with leftover rice and some frozen broccoli, but we'll definitely be making it again. The pork was unbelievably tender, even for a tenderloin, and the teriyaki sauce was delicious.

Teriyaki Pork Tenderloin

• 1/4 cup soy sauce
• 1 cup water
• 3 tablespoons brown sugar
• 1 minced garlic clove
• 2 tablespoons cornstarch
• 1/4 cup cold water
• pork tenderloin, approximately 1 pound, cut into 1 inch thick medallions

Combine the 1 cup of water, soy sauce, brown sugar and garlic in a small sauce pan. Bring to a boil, stirring constantly. Dissolve the cornstarch into the 1/4 cup cold water and add to saucepan. Stir constantly and allow the sauce to thicken. Pour half of the mixture over pork medallions in a container and allow to marinate for at least 30 minutes. Over medium heat, cook the pork for approximately 5 minutes on each side. Transfer to an oven safe dish and cook in a 350 degree oven for 15 minutes, or until it reads done on a meat thermometer. Serve topped with remaining sauce.

Chicken Fried Rice

I have made this recipe a few times now. I originally got it from Joelen's Culinary Adventures. If you haven't checked out her blog yet, you should, she is quite the busy foodie. I never thought that I could make a decent fried rice until I followed her instructions. The other night we were stuck on what to prepare for dinner, and we realized we had leftover chicken, rice from the Pork Chops in Tomatoes we'd just made, and veggies in the freezer. So we made up a quick Chicken Fried Rice that hubby says is better than at the restaraunts. I skipped a few ingredients from the original (because of an upset stomach from too much movie popcorn and laziness), which is listed above, and have the recipe we used below. Even with the limited seasonings in my version it is an incredibly flavorful dish. You could easily make this with any variety of meats and veggies.

Chicken Fried Rice

• 1 cup cooked chicken, chopped into bite-sized pieces
• 2 eggs
• 3 tablespoons vegetable oil
• 1 cup frozen mixed vegetables
• 2 tablespoons soy sauce
• 2 cups day old rice

Heat oil in a wok or large fry pan. Stir fry chicken until crispy, push to side of pan. Crack the eggs into the pan and scramble until cooked through. Add rice to the pan, crumbling it up as you do so to seperate the grains. Add soy sauce. Add frozen vegetables and heat through.

Pork Chops in Tomatoes

This is a simple and tasty meal that's also extremely healthy. It tastes even better when made with home-canned tomatoes, but would work well with store-bought as well. This is a dish that my parents made all the time while I was growing up that I would never eat, but I love it now.

Pork Chops in Tomatoes

• 6 pork chops from loin
• 1 quart canned tomatoes (mine included celery, garlic, peppers and onion)

Preheat oven to 350 degrees. Cut pork chops into small chunks, approximately 2 inches by 2 inches. In a Dutch oven, brown the pork in some olive oil. Remove from heat and pour tomatoes over top. Cover, and bake for approximately 45 minutes to an hour. Pork pieces should be fork tender at this point. Serve over rice.