Pork That Falls off the Fork
Italian Cupboard Soup
2 boneless pork chops, cubed
15 oz chopped tomatoes, undrained
29 oz chicken broth
2 Tbsp dried minced onion
15 oz cannellini or great northern beans, drained and rinsed
8 oz fresh spinach leaves, torn
In a deep saucepan, brown pork in a little oil; add all ingredients except spinach, and bring to a boil. Lower heat and simmer for 15 minutes; stir in spinach and cook for an additional 2 minutes. Top with a sprinkle of grated Parmesan cheese prior to serving.
8-1/2 oz corn muffin mix
1/3 cup milk
1 cup (approx. 4 oz)
1/2 cup mozzarella cheese (shredded, 2 ounces)
1/4 cup sun dried tomatoes, chopped (if packed in oil, drain well)
Preheat oven to 400 degrees. Line a muffin pan with 8 paper liners. Mix the corn muffin mix, milk, and egg together until barely blended and lumpy. Gently fold in the pepperoni, mozzarella, and tomatoes. Scoop mixture into the prepared muffin pan, filling cups approx. 3/4 full. Bake for 15–20 minutes, until golden brown and firm to the touch. Let cool slightly and serve at room temperature. These can be made in advance and refrigerated in a self-sealing plastic bag to prevent dryness. Reheat, wrapped loosely in a paper towel in the microwave until warm, approx. 20 seconds on high power.
Barbecued Pork Steaks
4 pork blade steaks (1 to 1-1/4-inches thick)
1/2 cup barbecue sauce
1/3 cup honey
1 Tbsp Worcestershire sauce
1 tsp garlic salt
1/2 tsp mustard
Place steaks on grill about 4 inches above medium-low heat. Cook for approx. 8 minutes on each side. In a small bowl, stir together remaining ingredients. Brush steaks with sauce and continue cooking for an additional 5 minutes, turning and brushing with sauce.
Pulled Pork Greek Salad
10 cups romaine lettuce, chopped
1/4 cup Italian dressing, divided
1/2 lb cooked pulled pork
2 small tomatoes, cut into wedges
1/2 cucumber, halved lengthwise and sliced
1/2 red onion, cut into 1/4-inch dice
1/2 cup feta cheese, crumbled
1/2 cup Kalamata olives
In a large bowl, toss the lettuce with half the dressing. Transfer the salad to plates or a platter and arrange the pork, tomatoes, cucumber, onion, feta, and olives on top. Drizzle with remaining dressing and serve.
2 cups ham, shaved
8 oz corn
2 tsp chili powder
2 cups cheddar cheese, shredded
8 flour tortillas
In a large bowl, toss ham, corn, chili powder, and cheese. Heat a 10-inch nonstick skillet over medium-high heat. Place one flour tortilla in skillet; layer with about 1/2 cup of ham mixture to within 1/2-inch of edge of tortilla, top with another tortilla. Cook over medium-high heat until golden brown (approx. 4–5 minutes), turning after 2 minutes. Remove quesadilla from skillet and keep warm. Repeat with remaining tortillas and filling. Cut quesadillas into wedges to serve.
Slow Cooker Hawaiian-Style Ribs
2 cups hoisin sauce
1 cup pineapple juice
3 Tbsp fresh ginger root, grated
3 Tbsp sesame oil
2 racks pork back ribs, 2-1/2 to 3 lb each, cut into 3- or 4-rib sections
3 scallions, green only, thinly sliced
1-1/2 tsp sesame seeds, toasted
In a medium bowl, combine hoisin sauce, pineapple juice, ginger, and sesame oil. Arrange the ribs in a slow cooker and pour half the sauce mixture over the ribs. Cover and cook on low for 5–6 hours or on high for 3-1/2 to 4 hours, until the ribs are very tender. Set the remaining sauce aside in the refrigerator. Approx. 30 minutes before ribs are cooked, remove sauce from the refrigerator and bring it to room temperature. Arrange the ribs on plates or a platter and brush both sides with some of the remaining sauce. Sprinkle with scallions and sesame seeds. Serve with remainder of the sauce.
Photos and recipes courtesy of the National Pork Board and the Pork Checkoff.