Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
Ever since I learned how to make pulled pork in the crock pot, it has been a regular around our house. It’s SUPER easy, freezes beautifully, and makes a lot of servings. The last batch of it made enough to […]
This pork roast is so moist and tender, it melts in your mouth. My son puts it at the top of his list of favorite foods. We like it with mashed potatoes. —Corina Flansberg, Carson City, Nevada
Honey-Orange Pork Tenderloin proves itself as an elegant main dish for company but still simple enough for a weeknight meal. For an easy side, steam 1 pound halved Brussels sprouts for 4 minutes; pat dry. Heat a skillet over medium-high heat. Add 2 teaspoons olive oil and sprouts; sauté 6 minutes.
Makes great barbecue sandwiches! You can use your favorite cola and sauce to vary the tastes. Good to freeze in smaller portions and pull out as needed.
I like to brush the interior of this sandwich with a mojo, a flavorful garlic-lime mixture. Because it’s not easy to find Cuban bread in my area, I use sub or bulky rolls, which acquire a crusty texture when pressed during cooking. If you have a panini grill, you can use it instead of pan-cooking the sandwiches.
