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This Hawaiian Shredded Pork recipe is a simplified version of Kalua Pork, the pit roasted pork served at luaus. All the wonderfully smoky pork flavor without the long wait. So, grab some leis and a pretty little drink with an umbrella and enjoy this recipe no matter what the weather is like outside.

If you are a fan of Mexican cuisine, you must have heard of Cochinita Pibil. This traditional dish is a staple in the Yucatan region of Mexico, where it origin additional dish is a staple in the Yucatan region of Mexico, where it originated. Cochinita Pibil is a slow-roasted pork dish that is marinated in a delicious blend of spices and citrus juice, giving it a tangy and smoky flavor that is simply irresistible.

Slow Cooker Stroganoff can be made with any meat and is so easy you can use anything from beef to frozen meatballs and it comes out great!. Of course, you can stick to classic style beef stroganoff in the original form but I promise you boneless pork, chicken breast and even the meatballs all taste great with our simple ingredients.

If you're searching for a different way to prepare a pork tenderloin, today I am baking a juicy and very delicious Mediterranean herb and olive oil pork tenderloin. I will also be including the recipe for the Mediterranean spice mix that I use. You can use as little or as much of the spice blend as you desire.

Cajun-Smothered Pork Medallions are the delicious Big Easy way to spice up dinner! Lean pork tenderloin is cut into "medallions" for quick, even cooking, rubbed with Cajun seasoning then smothered in a spicy sauce!

What can you do when your pork shoulder won't fit inside your largest crock-pot? Well, you could roast it inside your oven, grill it, smoke it, trim it down to make it smaller, or you can cook it inside a large Dutch oven over the stovetop. I chose to do the latter option today, and it turned out so good.

To ensure that the pork ribs cook tenderly, I slowly bake them at a low temperature inside an aluminum foil pack. But not before I lay the pork ribs out on a bed of onions, season them, add barbecue sauce, then finish layering sliced onion rings on top. I use one entire (large) onion for this recipe. As the onion rings cook, they not only add additional flavor to the pork ribs, they also tenderize them. (Onions break down protein when they're fully in contact with meat.) Once the pork ribs are done, you can take the onions off the ribs, or serve them just as they are.

For this recipe, I use two pounds of store-bought pork cubes, and make my homemade barbecue sauce to simmer them in. But before I add the sauce to the meat, I sauté an onion with some crushed garlic, then I add the pork cubes, extra spices, and I cook the pork over a medium-high heat inside a Dutch oven before making a homemade barbecue sauce to simmer them in.

Most people don't make pork chops because they always turn out dry. No one wants to bite into a dry piece of sawdust. When prepared properly pork chops are one of my favorite proteins! These garlicky creamy pork chops are smothered in a delicious garlic cream sauce with whole garlic cloves! These chops pack a punch with flavor, they are moist and juicy and best of all quick and easy to make!

Pig Shots - This One is Beyond Spicy! By Cajun Rnewbbq Start off by cutting up your Jalapenos. First cut up some into rounds, then dice up some for the cheese mix. Next make up your cheese mix. Take the diced jalapenos, 1 block of softened cream cheese, 1/4 of a bag of shredded cheese, and today i used Saints and Sinners Butt Dust ( their pork rub) and Sweet Heat. Mix that all together and put it into a gallon bag and snip a corner off. Next cut some smoked sausage into 1" rounds. Then cut a pack of bacon in half. Now take 1 strip of bacon, 1 round of sausage and a toothpick and wrap the bacon around the sausage. Once done, take a jalapeno round and insert it and put it ontop of the sausage. Now take the cheese mix and put a little bit into the center. After that Take some Sweet Heat and sprikle it ontop and then put another round ontop. Then get your grill up to 350 degrees and put them in for 40 minutes. At that time put on some bbq sauce and let go for 5 min, before pulling off.

If you enjoy the creaminess of thick gravy paired with potatoes, carrots, onions, and chunks of pork, you might just fall for my pork stew. A couple of days ago, I prepared a pork shoulder roast in my crock-pot. If you haven't read that article, please do. For this recipe, I used part of that pork shoulder and I also saved the pork broth to use as an ingredient for the pork stew. That's right! Let nothing go to waste!

There's almost nothing better than comfort food and today, I am preparing a pork shoulder roast to kick fall into gear. The size of the pork shoulder that I am cooking will make anywhere from fourteen to sixteen servings. Now, that's a lot of comforting meals! Plus, if you add root vegetables to the roast, you'll create a one pot meal that won't require making any side dishes. (I will tell you how and when to add root vegetables to your pork shoulder near the end of this article.)