Pork Recipes

Slow Cooker Pork Cubano Sandwiches

Ingredients:
2 lbs pork tenderloin – remove silver skin and excess fat
OR
2 lbs boneless pork shoulder

7 tablespoons stone-ground mustard, divided
1 teaspoon ground black pepper
1 lb boneless ham or ham steak (fully cooked) cut into ½ inch cubes
1 jar (16 oz) whole baby dill pickles, undrained, sliced thick – keep juice
2 cups (8 oz) shredded Swiss cheese
8 buns, split

Directions:
Rub pork with 3 tablespoons mustard, season with pepper and place in a large 5 to 6 quart slow cooker.  Add ham and pickles, including the pickle juice.  Cover and cook on low until tender, turning halfway through, at about 3 hours, finish cooking another 3 hours (6 hours total cooking on low).
If pork shoulder was used, skim off fat and grease before shredding.
Shred pork with two forks.  Sprinkle cheese over meat mixture; cover and cook another 30 minutes or until the cheese has melted.
When ready to serve, slice buns and toast lightly in a toaster oven or broiler or grill.  Spread the remaining mustard evenly over cut sides.  Using a slotted spoon, top buns with meat mixture.
Serve immediately.
Serves 8
Prep time 30 15-20 minutes
Cook time 6 ½ hours

Full Recipe

Lemon & Ginger Grill Salmon

Ingredients:
4  1 ½ to 2 inch strips of Atlantic or Black Pearl Salmon
¼ cup canola oil or vegetable oil
¼ cup lemon juice
2 tablespoons soy sauce
2 tablespoons honey
½ teasopon ground ginger
¼ cup chopped green onion
1 teaspoon lemon peel
Lemon slices (optional – for garnish )

Directions:
Mix oil, lemon juice, soy sauce, honey, ginger, green onion and lemon peel together in a large, shallow glass dish.  Add salmon strips and coat well.  Marinate 30 minutes minimum or up to 2 hours, turning several times.  Preheat grill to medium high.  Lightly oil grill grates to prevent sticking.  Remove salmon strips from marinade; discard the remaining liquid.
Place salmon, skin side up, on grill for 3 minutes.  Turn carefully and continue to cook, skin side down, for an additional 3 to 4 minutes, or until just done and the center flakes with fork.  To remove strips from grill, run spatula between skin and salmon.  This will provide a plate-ready, skinless strip.
Garnish dish with chopped green onion, lemon peel, and lemon slices.
Serves 4
Prep time 25 minutes
Marinade 30 minutes to 2 hours
Grill time 7 to 10 minutes

Full Recipe

Tangier Island Virginia Crab Cakes

Ingredients:
1 large egg, beaten
1 tablespoon mayonnaise
1 teaspoon ground mustard
1 teaspoon seafood seasoning
1 teaspoon prepared mustard
1 teaspoon minced fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound lump crabmeat, drained – do not break up chunks too much
2 slices white bread, finely crumbled (about 1 ½ cups)
3 tablespoons canola oil
There are 4 grades of crabmeat: claw, special, lump and jumbo lump.  Using blue lump crabmeat for this recipe will result in the best texture and flavor.

Directions:
Add the crabmeat AFTER mixing the initial ingredients to avoid breaking up the chunks of crab too much.  Then, mix in the bread crumbs gently. When adding the bread crumbs, use only as much as you need to be able to form the patty that holds together.
In a large bowl, mix all the first eight ingredients until blended.  Fold in crab until well coated.  Gently stir in bread crumbs until well blended.  Shape into twelve ½ inch thick patties.
In a skillet, heat oil over medium-high heat.  Add crab cakes in batches; cook until golden brown, 2-3 minutes on each side.
Makes 12 crab cakes
Prep time 20 minutes
Cook time 5 minutes per batch

Remoulade Sauce:
¾ cup mayonnaise
¼ cup chopped dill pickle
1 scallion, finely chopped
1 large garlic clove, minced
2 tablespoons creole mustard
1 tablespoon stone-ground mustard
1 tablespoon Louisiana-style hot sauce
1 teaspoon lemon juice
½ teaspoon paprika
1/8 teaspoon fresh cracked black pepper
Mix all ingredients together until well blended.  Serve with crab cakes.  Makes 1 cup.

Full Recipe

Grilled Marinated Pork Chops

Ingredients:
½ cup Worcestershire sauce
¼ cup minced fresh parsley
¼ cup balsamic vinegar
¼ cup soy sauce
2 tablespoons olive oil
1 teaspoon minced garlic
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
* 4 boneless pork loin chops (8 oz each, 1 inch thick)
* Optional – Bone-In Pork Loin Chops can be substituted

Directions:
In a large bowl, combine and mix all items except the pork chops.
Add pork chops, turn to coat – refrigerate for 8 hours or overnight.
Drain and discard marinade.
Preheat grill medium heat.  Lightly oil grill grate to prevent sticking.
Grill chops covered for 10-15 minutes on each side or until an internal thermometer reads 145 degrees F.
Let meat stand for 5 minutes before serving.
Serves 4
From Prep to Table 25 to 30 minutes

Full Recipe

Garlic Boneless Pork Roast

Ingredients:
½ cup chopped fresh celery
½ medium green pepper, finely chopped
½ cup thinly sliced green onions
8 garlic cloves, minced
1 boneless pork loin roast (4 to 5 pounds)
1 teaspoon salt
¼ teaspoon cayenne pepper

Directions:
Preheat oven to 350 degrees F. In a small bowl, mix celery, green pepper, green onions and garlic.  Place the roast in a roasting pan, fat side up.  Make deep slits into top of roast.  Fill slits with vegetable mixture.  Sprinkle roast with salt and cayenne.
Roast until the meat reaches desired doneness (medium is 145 degrees F internal temp), 1 ¼ to 1 ½ hours.
Remove roast from oven; tent with foil.  Let stand 10 to 15 minutes before carving.
Serves 8
Prep to Table 90 minutes

Full Recipe