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    Recipes — pork

    Pork Sliders with Smashed Avocado

    Prep Time

        •    Prep and cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    cooking spray
        •    3/4 tsp kosher salt
        •    1/2 tsp garlic powder
        •    2 tsps fresh lemon juice
        •    1/2 ripe peeled avocado
        •    8 small Bibb lettuce leaves
        •    2 small ripe tomatoes, sliced
        •    12 ounces tbsps chopped fresh flat-leaf parsley
        •    8 (1 ounce) whole-wheat slider buns, halved crosswise
        •    2 ounces Monterey Jack cheese, shredded (about 1/2 cup)

    Method

    1. Heat a grill pan over medium-high heat. Lightly coat cut sides of buns with cooking spray. Place buns, cut sides down, in pan; cook 1 minute or until lightly toasted.
    2. Combine pork, parsley, salt, and garlic powder in a medium bowl, gently mixing with hands. Divide mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Arrange patties in pan coated with cooking spray; cook 2 minutes. Turn patties over; top patties evenly with cheese. Cook 2 to 3 minutes or until cheese melts.
    3. Combine lemon juice and avocado in a bowl; mash avocado with a fork, and stir to combine. Spread avocado mixture evenly over bottom halves of buns. Place 1 patty on each bottom bun. Top each with 1 tomato slice and 1 lettuce leaf. Top with top halves of buns. Serve immediately.



    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-sliders-smashed-avocado

    Pulled Pork Tacos

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 5 hours & 15 minutes
        •    Yield: Serves 6


    Ingredients

    For the pulled pork:

        •    2 tsps salt
        •    1 onion, chopped
        •    2 tsps ground cumin
        •    1/2 tsp dried oregano
        •    1 lb. pork shoulder roast
        •    3 cloves garlic, smashed
        •    1/2 tsp ground coriander
        •    2 tbsps extra-virgin olive oil
        •    1/2 cup beer, such as Modelo Especial
        •    1/2 tsp grated orange zest (1/2 orange)
        •    1 chipotle in adobo plus 1 st adobo sauce


    For the taco garnishes:

        •    12 flour tortillas
        •    1 avocado, diced
        •    1/2 cup sour cream
        •    8 radishes, thinly sliced
        •    3 limes, cut into wedges
        •    1 cup crumbled feta cheese
        •    3 Roma tomatoes, chopped
        •    1 head savoy cabbage, thinly sliced
        •    1/2 cup silantro leaves, roughly chopped


    Method

    For the pulled pork:

    1. In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.

    2. Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.

    3. Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.


    For the taco garnishes:
    When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/pulled-pork-tacos/17985/

    Carolina Marinated Pork Tenderloin

    Prep Time

        •    Prep time: 10 minutes plus marinating
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    1/4 cup molasses
        •    1 tbsp cider vinegar
        •    2 tbsps spicy brown mustard
        •    1 pork tenderloin (about 1 pound)

    Method

    1. In a large resealable plastic bag, combine the molasses, mustard and vinegar; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
    2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
    3. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, turning occasionally. Let stand for 5 minutes before slicing.



    This great family recipe is thanks to Taste of Home Recipes at https://www.tasteofhome.com/recipes/carolina-marinated-pork-tenderloin/

    Smoky Pork & Black Bean Tacos

    Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2

    Ingredients

        •    8 taco shells
        •    300ml passata
        •    2 tsps vegetable oil
        •    1/2 red onion, chopped
        •    5 tbsps barbecue sauce
        •    500g pack lean pork mince
        •    400g can black bean, drained
        •    small bunch coriander, chopped
        •    soured cream, to serve (Optional)
        •    1 ripe avocado, peeled and sliced
        •    1/2 iceberg lettuce, finely shredded
        •    2 tsps each smoked paprika and ground cumin

    Method

    1. Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
    2. Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
    3. Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/smoky-pork-black-bean-tacos

    Stir-Fried Pork with Eggplant, Chile, and Runner Beans

    Hot weather and spicy foods just go together, but this speedy stovetop dish won't heat up your kitchen.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 lime, halved
        •    1 tbsp fish sauce
        •    2 tsps light brown sugar
        •    2 garlic cloves, finely grated
        •    4 tbsps vegetable oil, divided
        •    kosher salt, freshly ground pepper
        •    1 tbsp reduced-sodium soy sauce
        •    1 cup cilantro leaves with tender stems
        •    1 pound pork tenderloin, thin sliced 1/8" thick
        •    1 Fresno or other red chile, with seeds, finely chopped
        •    6 ounces runner beans or green beans, thinly sliced on a bias
        •    1 head of romaine or butter lettuce, torn into large pieces (about 4 cups)
        •    6 ounces Fairy Tale or other miniature eggplant (about 3), quartered, or ½ small globe eggplant, cut into 2” pieces

    Method

    1. Toss pork, garlic, fish sauce, soy sauce, and brown sugar in a medium bowl. Let sit at least 5 minutes.
    2. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half of pork and cook, tossing occasionally, until pork is browned and cooked through, about 4 minutes; transfer to a plate. Repeat with 1 Tbsp. oil and remaining pork.
    3. Add 1 Tbsp. oil, eggplant, beans, and 1 Tbsp. water to same skillet, scraping up any browned bits. Cook, tossing often, until beans and eggplants are tender, 8–10 minutes.
    4. Add chile and reserved pork to skillet and cook, tossing often, until flavors meld, about 2 minutes. Toss romaine lettuce and cilantro on a large platter with remaining 1 Tbsp. oil; season with salt and pepper. Spoon pork and vegetables over, tossing gently. Squeeze lime over.



    This great family recipe is thanks to bon appetit Recipes at https://www.bonappetit.com/recipe/stir-fried-pork-with-eggplant-chile-and-runner-beans