Barbeque Pulled Pork Sandwiches

recipe from Our Best Bites

I am really trying to bring on the summer vibes here. We're on our 3rd round of croup at our house and I have just decided it is definitely time for winter to be over!  So... enjoy a taste of summer barbeque at it's finest with these yummy and easy pulled pork sandwiches. 

3 lb. boneless pork shoulder

Garlic powder

Onion powder

Kosher salt

Black pepper

Smoked paprika or liquid smoke

About 12 oz. of your favorite BBQ sauce (Bullseye anyone?)

About 12 high-quality rolls

Coleslaw 

Thick-cut dill pickle slices

Rinse pork roast well in cold water and trim off excess fat.  Pat dry.  Sprinkle roast with liquid smoke and seasonings and place the meat in a disposable freezer-safe container or gallon-sized Ziploc bag.

When ready to cook, place the seasoned roast in a slow cooker and cook on low for 9-11 hours or on high for 6-8.  Shred and add BBQ sauce. Serve on rolls with coleslaw and pickle slices.

Side dish suggestions: French fries, baked potatoes, fresh fruit, etc.

Garlic Roasted Pork Loin with Raspberry Chipotle Glaze

recipe slightly adapted from The Food Network

I was searching for a recipe one day and came across this recipe from the Food Network.  I had some leftover chipotle chilies in adobo sauce from making this amazing chipotle chicken taco salad and decided to try this pork loin recipe.  The glaze was so delicious.  I think it would be a perfect menu item for a holiday party.  I also made the accompanying wild rice and cranberry dressing, but wasn't as big of a fan of that.  I will definitely make the pork loin again, though.

Raspberry Chipotle Glaze

1 Tablespoon olive oil

1/2 cup small diced onion

2 teaspoons minced garlic

2 teaspoons chipotle chilies in adobo, chopped

2 pints fresh raspberries, rinsed (I think you could have success with frozen raspberries as well)

1/2 cup raspberry vinegar (I used red wine vinegar with pomegranate)

3/4 cup granulated sugar

1/2 teaspoon salt

In a medium saucepan, heat oil over medium-high heat.  Add the onions and cook, stirring until soft and slightly caramelized, 4 minutes.  Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute.  Add the raspberries and cook until soft, 2-3 minutes.  Add the vinegar and stir to deglaze the pan.  Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8-10 minutes.  Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. 

Garlic Roasted Pork Loin

2 1/2 to 3 1/2 pound pork loin 

8 large garlic cloves, peeled and sliced in half lengthwise

1 Tablespoon chopped fresh rosemary

1 Tablespoon chopped fresh sage

1 Tablespoon chopped fresh thyme

olive oil

2 Tablespoons kosher salt

2 teaspoons freshly ground black pepper

For the pork loin, preheat the oven to 425 degrees.  Add oil to a large skillet until bottom is coated.  Season the pork loin with salt and pepper.  Sear the pork in the skillet on all sides until golden brown, about 2-3 minutes per side.  

In a food processor, combine the garlic, rosemary, sage, and thyme.  Process until smooth.  Add enough oil to make the mixture a good, spreadable consistency.  Season with salt and pepper.  

Remove the pork from the heat.  Carefully rub the garlic/herb mixture over the pork loin. Place pork on a roasting pan and roast until an instant read thermometer inserted into the center of the roast registers an internal temperature of 165 degrees F, about 40-45 minutes.  Five minutes before removing the roast from the oven, evenly spread the glaze over the top.  Remove the from oven and tent with aluminum foil to keep warm. Let rest for 10-15 minutes before carving.  Drizzle with leftover glaze.  

Garlic Crusted Sliced Pork Loin with Fresh Succotash

recipe adapted from foodnetwork.com

Succotash?  Ever heard of that?  Remember good old Sylvester the cat off of Looney Tunes always saying, "Sufferin' succotash!"  Well, little did I know that it is an actual dish.  I came across this recipe and thought that with sweet corn being in season it would be the perfect time to try it out. 

Pork Loin:

1/4 cup dijon mustard

1 Tbsp kosher salt

1 Tbsp fresh thyme, chopped fine (I used about 3/4 Tbsp dried thyme)

1/2 tsp black pepper

3 garlic cloves, minced fine

3 pounds boneless pork loin, trimmed and tied

Succotash:

2 cups frozen baby lima beans

Kosher salt

2 Tbsp unsalted butter

4-6 ears fresh sweet corn, scraped from the cob

1/3 cup heavy cream (I used evaporated milk)

1 teaspoon sugar

Freshly ground black pepper

2 shakes paprika

2 Tbsp chopped flat-leaf parsley (I used about 1 Tbsp dried parsley)

To make the pork loin, place the mustard, salt, thyme, pepper and garlic in a food processor. Process until the mixture resembles a coarse paste.  Rub the paste over the surface of the pork and allow pork to sit for 30 minutes at room temperature, or in the refrigerator for up to 6 hours. If refrigerated, allow roast to sit at room temperature for 30 minutes before roasting.  Roast the pork for 30-50 minutes, check internal temperature with a meat thermometer.  The temperature should read 140 degrees F.  (I cooked mine to 150 degrees F because that is what my meat thermometer recommended for fresh pork.) Remove the pork as soon as it reaches the correct temperature, cover with foil and let rest for 15 minutes.

To make the succotash, place the beans in a saucepan and cover with salted water.  Simmer until tender, 6-8 minutes.  Drain the beans, and using the same saucepan, add the butter and  corn and saute quickly, about 2 minutes.  Add the cream, sugar, beans, and salt and pepper. Cook over low heat for about 3 minutes more.  

Spoon the succotash into 6 shallow bowls, sprinkle with paprika and parsley.  Top each with 3-4 (1/2-1 inch) slices of the pork loin and serve.

Chili Verde

                                            Recipe from my sister-in-law Holly
4 lbs. pork or chicken cut into small chunks
1/4 c flour
1 large can chopped green chilies
1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper
3 cloves garlic (minced or pressed)
1/2 c chopped cilantro
1 c salsa
1 can chicken broth (approx 2 cups)
2 Tbsp canola oil


Brown pork or chicken in hot oil quickly in a skillet so that the meat only browns, but does not cook through.  Sprinkle flour on meat and cook for 1 minute.  


Add remaining ingredients to crock pot.  Add browned pork to crock pot.  Cook up to 7 hours on low for pork and about 4 hours on low for chicken.  (The longer it cooks, the thicker and more flavorful it will be.)


If you desire a thicker consistency, you can mix water and cornstarch and add as if you were thickening gravy.


Serve in tortillas, over rice, or on tortilla chips.  Garnish with lettuce, tomato, sour cream, cilantro, creamy lime cilantro dressing, cheese etc.  We have had this with flour tortillas (the uncooked kind you buy at Costco are our favorite), or I really like it served in warm white corn tortillas.