I want to share how I make a Mississippi Pot Roast with pork. It’s amazing how some of the best dishes come from just a few ingredients, especially pantry staples.

Most people use beef for Mississippi Pot Roast, but I prefer using pork. I also like using a packet of onion soup mix instead of the usual au jus packet.

When it comes out of the slow cooker, the pork roast is perfect, tender, and packed with flavor. It’s a great meal to come home to on weekdays, but especially for Sunday dinners or game days.

Why I Love This Recipe

• I love it for busy days since the slow cooker does all the work.
• It’s incredibly easy to make with just a few ingredients.
• It’s no secret that I love pork and this is one of my favorite comfort food meals.
• During the warmer months, using the slow cooker means I avoid heating up the house with the oven!

To make this easy dinner even easier, serve this Mississippi pork roast with my Instant Pot mashed potatoes. It’s the perfect combo!

Ingredients

A handful of ingredients is all it takes to get this delicious meal on the table.

• Boneless pork roast: I grab a pork loin at the market for this recipe (not to be confused with pork tenderloin). It’s perfect for this recipe.
• Avocado oil: I like using this or any other high-temperature oil for searing. It handles the heat well.
• Pepperoncini peppers and their juice: I add both the peppers and the brine from the jar. The juice gives it the tangy, expected kick.
• Dry ranch dressing mix and dry onion soup mix: These are my go-to flavor boosters for Mississippi pork. They pack in so much taste with minimal effort.
• Unsalted butter: I prefer using unsalted butter here. Even though some people use salted, I find the dish is salty enough without it.

How To Make It

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: First, I grab some paper towels and pat the pork roast dry. Then, I heat up some oil in a large skillet over medium-high heat. Once the oil is hot, I add the pork roast and sear each side until it gets that nice golden color.
• Step Two: I move the browned pork roast to the slow cooker and pour in the pepperoncini juice.
• Step Three: I sprinkle the ranch dressing mix and onion soup packet over the pork roast. Then, I add slices of butter and the pepperoncini on top.
• Step Four: I cover the slow cooker and let it cook on low for 6 to 8 hours. When it’s done, the pork is so tender it pulls apart easily with two forks.

Recipe Tips

• My favorite way to serve this dish right out of the slow cooker is over creamy mashed potatoes, but it also works well over noodles and white rice. If I had to choose one vegetable to serve it with it would be roasted broccoli.
• I stick with mild flavored pepperoncini peppers to keep this recipe from being spicy (there’s already enough going on in the flavor department with this recipe). The pepperoncini’s add a salty brine flavor to the pork.
• This Mississippi pork already has plenty of sodium with the ranch and onion soup mix, which is why I use unsalted butter.
• This is a dish you’ll want to cook low and slow (6-8 hours). The meat is not as tender when cooked on high and is much more difficult to shred.
• Serve this pork roast with some other Southern classics like my pineapple casserole, pimento macaroni and cheese, or carrot souffle.

Storage, Leftovers and Freezing

• I package any leftovers in an airtight container and store it the refrigerator for up to four days. You can also freeze in a freezer safe bag for up to three months.
• When it comes to using the leftovers, the possibilities are endless. I love making the leftover pork roast into sandwiches and filling up taco shells with all the fixings. It’s also great on top of salads. Even days later, the flavor stands.
• I’ve found this does great in the freezer too. Make sure it’s tightly packaged (no air) and keep it for up to three months. Thaw it the refrigerator over night before reheating on the stove top.

More Slow Cooker Pork Recipes

• Slow Cooker Pork with Pineapple and Cranberry
• Crockpot Ham and Bean Soup
• Slow Cooker Thai Pork
• Slow Cooker Kalua Pork
• Slow Cooker Honey Soy Pulled Pork
• Slow Cooker Chili Verde

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Slow Cooker Mississippi Pork Roast

Mississippi pork roast made in the slow cooker takes only ten minutes to prepare and is packed with mouth-watering flavor even your pickiest eaters will love.

Course Main Course

Cuisine American

Keyword Slow Cooker Mississippi Pork Roast

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 people

Calories 444kcal

Author Cathy Pollak

Equipment

• skillet
• slow cooker

Ingredients

• 3 lb boneless pork roast
• 1 tbsp avocado oil or any other neutral oil
• 1/4 cup pepperoncini pepper juice
• 1 packet ranch dressing mix
• 1 packet onion soup mix
• 6 tbsps unsalted butter, sliced
• 8 whole pepperoncini peppers

Instructions

• Using paper towels, pat your roast dry. Heat oil in a large skillet over medium-high heat. Once the oil is warmed, add pork roast to the pan and sear each side until a nice golden color.
  3 lb boneless pork roast, 1 tbsp avocado oil
• Place pork roast into your slow cooker and pour the pepperoncini juice into it.
  1/4 cup pepperoncini pepper juice
• Sprinkle ranch dressing mix and onion soup packet over the pork roast. Place butter slices and pepperoncini on top of the pork roast.
  1 packet ranch dressing mix, 1 packet onion soup mix, 6 tbsps unsalted butter, sliced, 8 whole pepperoncini peppers
• Cover and cook on low for 6 to 8 hours or until the pork roast pulls apart easily with two forks.

Notes

For optimal outcomes when preparing this slow cooker Mississippi pork roast, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 236g | Calories: 444kcal | Carbohydrates: 4.3g | Protein: 43.1g | Fat: 25.5g | Saturated Fat: 11.3g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 0.5g | Cholesterol: 162mg | Sodium: 894mg | Potassium: 53.7mg | Fiber: 1g | Sugar: 0.8g | Vitamin A: 10.7IU | Vitamin C: 2.2mg | Calcium: 4mg | Iron: 4.8mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Mississippi Pork Roast (The BEST!!) appeared first on Noble Pig.

Pork Tenderloin with Blueberry-Bacon Barbecue Sauce

This is one of my absolute favorite pork tenderloin recipes for a reason: it tastes amazing! The blueberry-bacon barbecue sauce is sweet and savory with a relish-like texture. I love being able to taste the little bits of bacon in it.

Pork tenderloin is my favorite canvas for a variety of sauces, especially this tangy, smoky, and sweet all-in-one sauce.

Why I Love This Recipe

• Pork tenderloin is my favorite lean source of protein.
• It’s one of the best barbecue sauce flavors, you’ll understand once you taste it.
• I love serving this meal at any gathering, but especially during the summer when blueberries are in season.

Ingredients

Here’s what goes into this sweet, smoky pork dinner:

• Shallots – sweeter and softer than onions, they melt right into the sauce.
• Light brown sugar – adds sweetness without taking over.
• Balsamic vinegar – dark, rich, and the base of the sauce’s depth.
• Stone ground Dijon mustard – creamy and tangy with a little bite.
• Garlic powder – easy flavor that builds in the background.
• Kosher salt and black pepper – the seasonings that make it all work.
• Olive oil – for searing and keeping everything moving in the pan.
• Bacon – thick-cut and smoky, balances the sweetness perfectly.
• Jalapeño – adds a little heat and keeps the sauce from going flat.
• Lemon juice – fresh-squeezed for brightness at the end.
• Pork tenderloin – trim off the silver skin so it cooks evenly and soaks up the sauce.

How to Make Pork Tenderloin with Blueberry-Bacon Barbecue Sauce

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the sauce base)
  Cook the bacon slowly over low heat until crisp around the edges. Move it to a paper towel and keep the grease in the pan. Add the shallots and jalapeño and cook over medium heat until soft, about 2 minutes. Stir in the blueberries, brown sugar, vinegar, mustard, garlic powder, salt, lemon juice, and the cooked bacon. Let it simmer until the blueberries split and the sauce thickens a little, about 3 minutes.
• Step Two (blend the sauce)
  Transfer the mixture to a blender or food processor and pulse until smooth. Pour it back into the pan to stay warm for serving.
• Step Three (prep the pork)
  Trim any silver skin from the tenderloin and season all over with salt and pepper.

• Step Four (sear the pork)
  Preheat the oven to 425°F. Heat an oven-safe skillet over high heat and add a little oil. Sear the pork on all sides, about 2 minutes per side, until golden.
• Step Five (roast)
  Insert a meat thermometer into the thickest part of the tenderloin. Transfer the skillet to the oven and cook until it reaches 145°F.
• Step Six (glaze and finish)
  During the last 5 minutes of cooking or when the pork hits about 130°F, brush a little of the blueberry sauce on top. Keep the rest for serving.
• Step Seven (rest and slice)
  Let the pork rest for 3 minutes before slicing. Serve with the warm blueberry-bacon sauce on the side.

Recipe Tips

• Blend the blueberry sauce until smooth so it brushes easily over the pork.
• Pork tenderloin is ready at 145°F after a 3-minute rest.
• Go past that and it starts to lose its tenderness.
• A wireless thermometer takes the guesswork out.
• Check the temperature in the thickest part of the meat.
• The sauce is just as good with chicken.
• Always serve extra sauce on the side.
• Reheat leftovers gently on the stovetop.

More Blueberry Recipes

• blueberry lemon cake
• 18 ways to use blueberries this summer
• blueberry crisp

More Pork Recipes

• Vanilla Cider Pork with Caramelized Pears
• Pork Tenderloin with Honey Mustard Sauce
• Grilled Pork Chops with Spicy Peach Glaze
• Hoisin Pork Tenderloin

This post may contain affiliate links. Please read my disclosure policy.

Print Pork Tenderloin with Blueberry-Bacon Barbecue Sauce Put those summer blueberries to good use with this delicious PORK TENDERLOIN with BLUEBERRY-BACON BARBECUE SAUCE. The blueberry sauce is tangy, smokey and sweet all in one, and pork tenderloin is the perfect vehicle for this incredible sauce. Course Main Course Cuisine American Keyword Pork Tenderloin with Blueberry Bacon Barbecue Sauce Prep Time 20 minutes minutes Cook Time 15 minutes minutes Resting Time 3 minutes minutes Total Time 33 minutes minutes Servings 8 people Calories 277kcal Author Cathy Pollak Equipment skillet Blender or food processor Meat Thermometer baking sheet Ingredients Barbecue Sauce: 3 slices thick cut bacon, diced  1/2 cup minced shallots 1 jalapeno, seeded and minced 2 cups fresh blueberries 1/2 cup packed golden brown sugar 1/4 cup balsamic vinegar 1 tbsp Dijon stone ground mustard 1/2 tsp garlic powder 1/2 tsp kosher salt 2 tbsp fresh lemon juice Pork: 2- (1.25 lbs) pork tenderloins, silverskin removed kosher salt fresh ground pepper 1 tbsp olive oil Instructions Fry bacon on low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan.  Sauté shallots and jalapeno in the bacon grease over medium heat until soft, about 2 minutes.  Add blueberries, sugar, vinegar, mustard, garlic powder, salt, lemon juice and cooked bacon.  Simmer until blueberries have split and sauce thickens slightly, about 3 minutes. 3 slices thick cut bacon, diced , 1/2 cup minced shallots, 1 jalapeno, seeded and minced, 2 cups fresh blueberries, 1/2 cup packed golden brown sugar, 1/4 cup balsamic vinegar, 1 tbsp Dijon stone ground mustard, 1/2 tsp garlic powder, 1/2 tsp kosher salt, 2 tbsp fresh lemon juice Transfer mixture to a blender or food processor; pulse until pureed.  Return sauce to pan so you can warm it slightly when the meat comes out of the oven. For the pork, remove the silver skin, if any, from the pork tenderloin and season the meat generously with salt and freshly ground pepper. 2- (1.25 lbs) pork tenderloins, silverskin removed , kosher salt, fresh ground pepper Preheat oven to 425 degrees F. Heat a large oven proof skillet (if you don't have an oven proof skillet use a regular one, you will just have to transfer pork to a baking tray or dish for the oven) over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total on each side. 1 tbsp olive oil Place meat thermometer in the thickest part of the tenderloin and place skillet or baking tray into the oven. Cook until thermometer reads 145 degrees F. During the last 5 minutes of cooking (or when pork is at 130 degress F), brush a little of the blueberry sauce on the tops of the tenderloins, just enough to adhere to the meat.  Serve the rest of the sauce on the side. Remove tenderloins from the oven and let rest 3 minutes before slicing. Video Notes *Using a meat thermometer for pork tenderloin is the key to tenderness. I will remove my pork from the oven once it has reached 140 degrees F in the thickest part of the loin and let it rest until it reaches 145 degrees F.  For optimal outcomes when preparing this pork tenderloin with blueberry bacon sauce, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations. The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select. Nutrition Serving: 175g | Calories: 277kcal | Fat: 8.4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.3g | Cholesterol: 80.6mg | Sodium: 808.1mg | Potassium: 575.7mg | Fiber: 1.3g | Sugar: 17.7g | Vitamin A: 2.2IU | Vitamin C: 5.9mg | Calcium: 6.4mg | Iron: 1.1mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pork Tenderloin with Blueberry-Bacon Barbecue Sauce appeared first on Noble Pig.

Slow Cooker Honey-Soy Pulled Pork

This slow cooker honey-soy braised pork comes together perfectly with the help of what I refer to as the dynamic quartet of ingredients – honey, soy sauce, garlic, and vinegar.

When tucked into a bun, these pulled pork sandwiches bring a tasty twist, steering clear of the usual barbecue sauce. The sweet vibes from honey and brown sugar mix perfectly with the soy sauce’s depth, all tied together by a tangy kick from vinegar. Toss in some fresh garlic for a savory touch, and voilà, an unforgettable meal.

Why I Love This Recipe

• Effortless Prep: Takes only 10 minutes to assemble in the morning.
• Set-and-Forget: A true slow-cooker gem—minimal attention required.
• Has Complexity: Rich, savory flavors that defy the simple prep. You’ll be surprised!
• Pure Comfort Food: The tastiest answer to your easy and comforting dinner cravings.

Ingredients 

• Honey – Clover honey’s my pick, but any mild one works.
• Soy sauce – Reduced sodium; tamari or aminos if you need gluten-free.
• White vinegar – Sharp and clean. Apple cider vinegar works too.
• Brown sugar – Golden brown keeps it balanced. Brown sugar sweetens and balances the soy. If you’re out, here’s how to make brown sugar in one minute
• Dried basil – Use the leaves, not powder.
• Cornstarch – For thickening; arrowroot works too.
• Garlic – Fresh if you can, jarred if you can’t.
• Pork shoulder – Boston butt, same thing, perfect cut.

I use the same honey, soy and garlic players in my baked sticky honey garlic chicken wings and my grilled spicy honey garlic chicken. You’ll even see this trio show up again in my easy recipe for Mongolian beef noodles. It’s such a good combo of flavors.

How To Make Slow Cooker Honey-Soy Pulled Pork

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the pork)
  Trim off any thick pieces of fat from the pork shoulder and drop it into the slow cooker. No need to be perfect here just get the big stuff.
• Step Two (mix the sauce)
  In a bowl, whisk together the honey, soy sauce, vinegar, brown sugar, basil, and garlic. Pour it over the pork so it’s coated in that sweet-salty mix.
• Step Three (slow cook and thicken)
  Set the slow cooker to low and let it do its thing. When it’s done, lift out the pork and pour the cooking liquid into a bowl. Let it rest a few minutes so the fat rises, then skim it off. Move the sauce to a saucepan over medium heat. Stir the cornstarch with a little water and whisk it into the sauce. Keep stirring until it thickens, don’t let it boil for more than a minute or it can thin back out.
• Step Four (shred and finish)
  Shred the pork with two forks, pulling out any extra fat. Pour the sauce back over the meat and stir to coat. It’s perfect on its own, or piled high on a sandwich bun.

Recipe Tips

• Let the pork sit out a bit before cooking so it’s not ice cold going in.
• Pork pulls best around 195–205°F (90–96°C). That’s when it shreds easily and stays juicy.
• Trim off the thick fat before slow cooking since it’ll simmer right in the sauce.
• Pile it on buns with slaw, my homemade dill pickles, or pickled red onions for the full sandwich moment.
• Leftovers are gold, try them on nachos, in quesadillas, or tossed into a breakfast hash.

FAQs

• Can I make this recipe in advance?
  Yes. In fact, the flavors often intensify when made ahead, making it a great make-ahead dish.
• Can I cook this on high heat instead of low for a shorter time?
  While low and slow is recommended for optimal tenderness, you can cook on high for a shorter duration. The pork will need to be in the 195-205°F (90-96°C) range for it to be pullable.
• How do I prevent the sauce from becoming too thick?
  Add the cornstarch mixture gradually and stir continuously to avoid clumps. If the sauce becomes too thick, a little water can help reach the desired consistency.
• How do I store leftovers?
  Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Can I reheat pulled pork in the microwave?
  Yes, reheating in the microwave is convenient. Add a splash of water to maintain moisture while heating it up.
• Can I freeze this?
  Yes, pulled pork and this recipe freezes well. Let it cool completely before transferring it to an airtight container or freezer bags. Remove as much air as possible to help prevent freezer burn.

More Pork Recipes in the Slow Cooker

• Slow Cooker Kalua Pork
• Slow Cooker Pulled Pork Chile Verde
• Slow Cooker Thai Pork
• Slow Cooker Pork with Pineapple
• Slow Cooker Ham and Bean Soup

This post may contain affiliate links. Please read my disclosure policy.

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Slow Cooker Honey-Soy Pulled Pork

Rescuing your weeknight with a hassle-free slow-cooker masterpiece—truly a "set-it-and-forget-it" meal, with flavors that seem far more labor-intensive. This savory pork only demands about 10 minutes of your morning for effortless preparation. Enjoy this pulled pork on your favorite soft or crusty bun.

Course Main Course

Cuisine American

Keyword Slow Cooker Honey-Soy Pulled Pork

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 12

Calories 453kcal

Author Cathy Pollak

Equipment

• Knife
• Cutting board
• measuring cups and spoons
• mixing bowls
• slow cooker

Ingredients

• 1 (6-7 lb) pork shoulder/Boston Butt
• 1-1/4 cups clover honey
• 1/2 cup low sodium soy sauce
• 1/4 cup distilled white vinegar
• 1/4 cup light brown sugar
• 1/4 cup dried basil leaves
• 3 tbsps minced garlic
• 1/4 cup cornstarch

Instructions

• Trim pork shoulder of all extra fat and place meat in slow-cooker.*
  1 (6-7 lb) pork shoulder/Boston Butt
• In a separate bowl, combine honey, soy sauce, vinegar, brown sugar, basil and garlic. Pour on top of meat.
  1-1/4 cups clover honey, 1/2 cup low sodium soy sauce, 1/4 cup distilled white vinegar , 1/4 cup light brown sugar, 1/4 cup dried basil leaves, 3 tbsps minced garlic
• Set slow cooker on low for 8 hours. When done, remove meat and pour sauce into a large pouring vessel bowl. Let sit for about 20 minutes and skim off any visible fat from the top. Pour sauce into sauce pan over medium heat. Mix cornstarch with 1/4 cup water and add slowly to the sauce. Continue to stir, making sure there are no clumps. Sauce will thicken once mixture is hot enough, make sure not to boil over 1 minute as the cornstarch will break down.
  1/4 cup cornstarch
• Shred meat with two forks, removing any other visible fat and pour sauce over the meat. Eat as is or make it into a sandwich.

Video

Notes

Pork Prep: *Removing the obviously visible fat on the pork is helpful for this recipe since it cooks in the sauce. The meat is as tender as if you cooked with the fat originally. 

For optimal outcomes when preparing this slow cooker honey-soy pulled pork, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 250g | Calories: 453kcal | Carbohydrates: 38.1g | Protein: 43.9g | Fat: 12.2g | Saturated Fat: 4.1g | Sodium: 599mg | Potassium: 51mg | Fiber: 0.5g | Sugar: 34g | Vitamin A: 1.3IU | Vitamin C: 1.1mg | Calcium: 11.4mg | Iron: 2.1mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Honey-Soy Pulled Pork appeared first on Noble Pig.

Baked Ham with Rum and Coke Glaze

If you’re looking to switch up your traditional holiday ham recipe, give this Baked Ham with Rum and Coke Glaze.

This fun twist on a classic dish is sure-fire hit with family and friends. The combination of rum and Coke in the glaze adds a sweet and savory flavor to the juicy, tender ham. It’s the perfect balance of flavors that will have everyone coming back for seconds. Plus, the rum and Coke glaze is incredibly easy to make, so you can spend less time in the kitchen and more time enjoying the party with your guests.

Related: How To Make and Carve the Juiciest, Bone-In Whole Holiday Ham

Why You’ll Love This Recipe

• Simple preparation, that allows you to focus on the festivities rather than the kitchen.
• Easy to slice and serve.
• So much flavor!
• Complements a range of sides, and leftovers shine in sandwiches, breakfast dishes, and soups.

Ingredients

• Butt Half Bone-In Ham: The meaty centerpiece for your dish. The bone enhances the juiciness and adds additional richness to the ham during cooking.
• Coca-Cola (in the bottom of the roasting pan): The cola at the bottom of the pan creates a steamy environment, keeping the ham moist and adds a sweet and caramelized touch to the glaze.
• Dark Brown Sugar: Brings depth of sweetness and contributes to the glossy caramelization of the glaze.
• Yellow Mustard: Adds a tangy and slightly spicy kick.
• Fresh Lime Juice: Injects a zesty and citrusy brightness, that cuts through the richness of the ham and glaze.
• Dark Rum: Introduces a boozy complexity and depth to the glaze.
• Dry Mustard: Amplifies the mustardy flavor.
• Salt: Balances the flavor of the glaze.

Substitutions

• Dark Brown Sugar: Light brown sugar or maple syrup can be used as substitutes, adjusting quantities to taste.
• Yellow Mustard: Dijon or whole grain mustard can bring a different flavor profile to the glaze.
• Fresh Lime Juice: Lemon juice is a good replacement for a citrusy kick.
• Dark Rum: Non-alcoholic rum extract or apple juice can provide a rich undertone without the alcohol, it will just have less depth of flavor.

How to Make A Baked Ham 

1. Preheat oven to the proper temperature.
2. Bake ham with Coca-Cola poured into the bottom of the roasting pan, tented with aluminum foil. Meanwhile, begin glaze preparations.
3. Reduce remaining Coca-Cola for the glaze over medium-low heat, about 40 minutes (watch carefully to prevent from over-reducing). Mix in remaining ingredients and simmer to dissolve.
4. After baking the ham, uncover it and begin glazing, brushing every 15 minutes during the last hour of baking.
5. Remove the ham once an internal temperature of 110 degrees F is reached if it’s an already cured ham. If you have a partially cooked ham, make sure the internal temperature is 160 degrees F. Allow ham to rest 15 minutes.
6. Carve, and serve warm.

Expert Tips

Carving a Butt-Bone-In-Ham, Step-By-Step Instructions

1. Begin by placing the ham on a cutting board or other stable surface. You will want to make sure you have plenty of space to work and a sharp carving knife.
2. Since the meat is warm, it is more tender and easier to slice.
3. Locate the bone in the center of the ham. This is the “butt” bone and it will be surrounded by a large muscle. The muscle will be the main part of the ham that you will be carving.
4. Using a sharp carving knife, start by slicing off a thin layer of the skin and fat from the top of the ham. This will allow you to see the muscle underneath and make it easier to carve.
5. Begin slicing the ham by making long, thin cuts parallel to the bone. Be sure to slice through the muscle, but not the bone itself. You can make these slices as thin or thick as you like, depending on your preference.
6. Once you have carved one side of the ham, flip it over and repeat the process on the other side.
7. If there are any small pieces of meat left on the bone, you can use a small paring knife or a fork to scrape them off. (These scraps can be used to make ham sandwiches or added to casseroles or other dishes.)
8. Serve the carved ham slices on a platter or individual plates, along with any desired side dishes.

Recipe FAQs

• Why use a bone-in-ham?
  The bone in a ham adds flavor to the meat, helps retain moisture, adds visual interest, I think it’s easier to carve since the bone can help guide you.
• Can I use a boneless ham with the glaze?
  Absolutely, use the ham you prefer.
• Is there a way to make this recipe less sweet?
  Yes, you can reduce the amount of brown sugar in the glaze or use a sugar substitute. Adjust the sweetness to your taste preference.
• Can I make the glaze ahead of time?
  Prepare the glaze in advance and refrigerate. Reheat before applying to the ham. This is a good time-saver.
• Can I freeze the leftovers?
  Yes, you can freeze leftover ham for future use. Slice it, wrap tightly, and store in a freezer-friendly container for up to 2-3 months.

Leftover Ham Recipes

• Ham and Havarti Sliders
• Warm and Cheesy Ham Casserole
• Slow Cooker Ham and Bean Soup
• Ham and Cheese Sliders
• Ham and Cabbage Soup
• Ham and Biscuits with Red-Eye Gravy
• Ham Strata

This post may contain affiliate links. Please read my disclosure policy.

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Baked Ham with Rum and Coke Glaze

This Baked Ham with Rum and Coke Glaze steals the holiday spotlight with its sweet and savory glaze, a distinctive twist that's always a crowd-pleaser. The bold combination of rum and Coke, elevates the juicy, tender ham and makes every bite unforgettable.

Course Main Course

Cuisine American

Keyword Baked Ham with Rum and Coke Glaze

Prep Time 40 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 18

Calories 379kcal

Author Cathy Pollak

Equipment

• roasting pan with rack
• aluminum foil
• saucepan - large surface area
• basting brush
• carving knife
• Meat Thermometer

Ingredients

Ham:

• 1 butt half, bone-in ham, 6-9 lbs (1 lb of ham serves 2-3 people)
• 3 cans (12 oz each) Coca-Cola (enough to cover bottom of roasting pan, but not touch ham)

Glaze:

• 2 cans (12 oz each) Coca-Cola
• 3/4 cup dark brown sugar
• 1/4 cup yellow mustard
• 1/4 cup fresh lime juice
• 2 tbsp dark rum
• 1 tbsp ground dry mustard
• pinch of salt

Instructions

• Preheat oven to 325 degrees.
• Bake ham with 3 cans of Coke poured into the bottom of the roasting pan, tented with aluminum foil, for 1 hour. (Coke should cover the bottom the roasting pan, but not touch the ham.) Meanwhile prepare the glaze.
  1 butt half, bone-in ham, 6-9 lbs (1 lb of ham serves 2-3 people), 3 cans (12 oz each) Coca-Cola
• Reduce 2 cans of Coke for the glaze to 1/2 cup over medium-low heat, about 40 minutes (watch carefully to prevent from over-reducing). Mix in remaining ingredients and simmer to dissolve.
  2 cans (12 oz each) Coca-Cola, 3/4 cup dark brown sugar, 1/4 cup yellow mustard, 1/4 cup fresh lime juice, 2 tbsp dark rum, 1 tbsp ground dry mustard, pinch of salt
• After baking the ham for 1 hour, uncover it and begin glazing, brushing every 15 minutes during the last hour of baking. (Check to make sure there is still some Coke in the bottom of the pan; add more as needed.) Remove the ham once an internal temperature of 110 degrees F is reached if it's an already cured ham. If you have a partially cooked ham, make sure the internal temperature is 160 degrees F. Allow ham to rest 15 minutes, carve, and serve warm.

Notes

For optimal outcomes when preparing this baked ham, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 286g | Calories: 379kcal | Carbohydrates: 18.2g | Protein: 33g | Fat: 16.4g | Saturated Fat: 5.4g | Monounsaturated Fat: 0.1g | Cholesterol: 94mg | Sodium: 855mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 3.5mg | Iron: 1.1mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Baked Ham with Rum and Coke Glaze appeared first on Noble Pig.

Kalua Pork in the Slow Cooker

I’ve always loved escaping to the Hawaii as  much as possible, it feels like home away from home. The islands have my heart—the warm hospitality, laid-back vibes, tropical weather, gorgeous beaches, breathtaking sunsets, and the soul-soothing local cuisine, I adore it all.

When it comes to Hawaiian dishes, there is one I crave the most – Kalua pig.

Related: Slow Cooker Thai Pulled Pork

Why You’ll Love This Recipe

• It’s only three ingredients.
• While it’s perfect served over rice, you can also load it into a taco shell or a bun.
• This kalua pork makes amazing leftovers, just crisp it up in a nonstick pan.
• The meat melts in your mouth.

Ingredients

Fresh and Pantry Ingredients for Kalua Pork

• Pork Butt (Boston Butt) or Pork Shoulder: The rich and tender meat that is characteristic of kalua pig. The marbling in this cut ensures a flavorful and tender result after cooking.
• Liquid Smoke (Mesquite): Infuses the dish with the smoky flavor traditionally achieved by cooking in an imu pit oven. It adds depth and authenticity to the kalua pig, creating that signature smokiness.
• Hawaiian Sea Salt: Essential for seasoning and enhancing the flavor of the pork. The coarse texture of Hawaiian sea salt adds a satisfying crunch, and its unique properties contribute to the distinctive taste of the dish.
• Lime Wedges: Serve with lime wedges for an extra burst of flavor.

Substitutions

Possible Substitutes When Making Kalua Pork 

Substitute for Liquid Smoke: If mesquite is not available, hickory liquid smoke can be used as an alternative. It imparts a slightly different smoky flavor but still adds the essential element to mimic the imu pit oven.
Substitute for Hawaiian Sea Salt: Pink Himalayan salt is a suitable replacement for Hawaiian sea salt, providing a similar coarse texture and adding a distinct mineral-rich flavor to the kalua pig. For a unique twist, you can substitute with smoked sea salt. This salt would introduces a different smokiness to the dish, complementing the absence of traditional Hawaiian sea salt.

How to Make Slow Cooker Kalua Pork

Step 1: Coat pork butt with liquid smoke and sprinkle Hawaiian salt, rubbing it in evenly.
Step 2: Place salted pork in the slow cooker on low for 12 hours without opening the lid.
Step 3: After cooking, shred the pork with two forks. If it needs more salt, mix in a few tablespoons of the cooking liquid. Avoid shredding in the cooker to prevent over-salting.
Step 4: Serve the shredded pork with extra lime wedges.

Find the full, printable recipe at the end of this post.

Expert Tips

• Never open the lid of the slow cooker while the pork is cooking.
• Because of the longer cooking time to get the concentrated flavors, this is a great dish to start in the evening and let cook all night.
• Enhance the lime flavor by adding a bit of lime zest directly to the shredded pork before serving. It adds the perfect burst of citrusy freshness.

What to Serve with Kalua Pork

Serve Kalua Pork Over Chive-Lime Rice

Chive-Lime Rice Ingredients:

• 5 cups water**
• 2 cups basmati rice
• 3 Tablespoons chopped chives
• zest and juice of three limes, more for squeezing
• 2 teaspoons kosher salt

How to Make Chive-Lime Rice:

• Before pork is done, in a large saucepan, bring 5 cups of water to a boil.
• Add rice, stir and turn heat down to low.
• Cover and cook rice for 15 minutes or until all the liquid has been absorbed.
• Add chives, lime zest, juice, salt and mix well. Serve with pork.
• **This water measurement is for basmati rice only. Other rice may use less or more water when cooking.

More Serving Suggestions

• Rainbow Macaroni Salad
• Pineapple Coleslaw
• Honey Lime Fruit Salad

Frequently Asked Questions (FAQs)

Is kalua pork the same as kalua pig? Yes, “kalua pork” and “kalua pig” refer to the same dish. The terms are often used interchangeably, and both describe the Hawaiian method of slow-cooking seasoned pork until it’s tender and flavorful.
Do you brown pork before slow cooking? I never do for this recipe.
Can I skip the liquid smoke? Without the liquid smoke, it will lack the traditional smokiness kalua pork is known for. I’ve never made it without.
What’s the significance of Hawaiian sea salt, and can I substitute it? Hawaiian sea salt adds a unique touch, but again, feel free to use alternatives like pink Himalayan salt, or smoked sea salt for a different twist. It’s going to be good either way.
What is the tradition of kalua pig? Kalua pig holds a significant place in Hawaiian culinary traditions and cultural celebrations. The traditional method involves cooking a whole pig in an imu, which is an underground pit oven. The pig is seasoned with sea salt, placed in banana leaves, and slow-roasted in the imu for several hours. The imu cooking process infuses the pork with a distinct smokiness and tenderness. This method is often associated with special occasions and celebrations such as luau’s. Have you ever been to a traditional lu’au?
Can I make this recipe in an Instant Pot? Yes, you can! Follow the same steps, adjusting the cooking time for the Instant Pot’s pressure cooking settings.

Reheating, Storage and Freezer Instructions

Reheating Instructions

1. For the shredded pork: Gently reheat in a skillet over medium-low heat, adding a splash of broth or water to maintain moisture. Use oil if you want to crisp the edges. Alternatively, use a microwave, covering the pork to prevent drying.
2. For the rice: Steam on the stovetop with a bit of water, or reheat in the microwave, fluffing with a fork to restore its texture.

Storage Tips

1. Store shredded pork and rice separately in airtight containers to maintain their individual textures and flavors.
2. Refrigerate leftovers within two hours of cooking. Use within 3-4 days for optimal freshness.

Freezer and Thawing

1. Allow the shredded pork and rice to cool completely before freezing.
2. Place them in separate airtight containers or freezer bags, removing as much air as possible. Freeze for up to 3 months.
3. Thaw overnight in the refrigerator for best results. Reheat according to the reheating instructions above.

More Slow Cooker Pork Recipes

• Slow Cooker Pulled Pork Chile Verde
• Slow Cooker Ham and Bean Soup
• Slow Cooker Honey-Soy Pulled Pork
• Slow Cooker Pork with Cranberry-Pineapple Sauce

This post may contain affiliate links. Please read my disclosure policy.

Print

Slow Cooker Kalua Pork

Making insanely tender Kalua Pork in the slow cooker draws inspiration from the Hawaiian classic, using just three key ingredients. While I prefer pairing this tender and juicy pork with chive-lime rice (recipe included), it's equally fantastic tucked into a bun.

Course Main Course

Cuisine Hawaiian

Keyword Slow Cooker Kalua Pork

Prep Time 5 minutes minutes

Cook Time 12 hours hours

Total Time 12 hours hours 5 minutes minutes

Servings 8 people

Calories 397kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• slow cooker

Ingredients

Kalua Pork Ingredients:

• 1 (4 lbs.) pork butt (Boston butt) or pork shoulder*
• 1 tbsp. mesquite liquid smoke or hickory liquid smoke
• 3/4 tsps. Hawaiian alaea salt or pink Himalayan
• (optional) lime wedges for serving

Instructions

How to Make Slow Cooker Kalua Pork:

• Rub pork butt all over with liquid smoke and sprinkle with Hawaiian salt, rubbing it in. Place salted pork butt in slow cooker on low heat for 12 hours. Do not open lid.
  1 (4 lbs.) pork butt (Boston butt) or pork shoulder*, 1 tbsp. mesquite liquid smoke, 3/4 tsps. Hawaiian alaea salt
• When finished, remove pork from liquid and shred with two forks. Taste the meat, if you feel it needs a little more salt, drizzle a few Tablespoons of the leftover cooking liquid over the meat and mix in. Do not shred the pork in the liquid in the slow cooker as it will end up too salty. Serve with extra lime wedges.
  (optional) lime wedges for serving

Video

Notes

*For every extra pound of pork, add an extra hour to the cooking time.

Serve with Chive-Lime Rice:

• 5 cups water**
• 2 cups dry basmati rice
• 3 Tablespoons chopped chives
• zest and juice of three limes, more for squeezing
• 2 teaspoons kosher salt
  Before pork is done, in a large saucepan, bring 5 cups of water to a boil. Add rice, stir and turn heat down to low. Cover and cook rice for 15 minutes or until all the liquid has been absorbed. Add chives, lime zest, juice, salt and mix well. Serve with pork.
• **This water measurement is for basmati rice only. Other rice may use less or more water when cooking.

I love serving this chive-lime rice with other dishes like my chicken fajita casserole and my sheet pan chicken fajitas.

For optimal outcomes when preparing this kalua pork, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

Nutrition

Serving: 150g | Calories: 397kcal | Protein: 37g | Fat: 25g | Saturated Fat: 9.8g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 11.9g | Cholesterol: 145mg | Sodium: 280mg | Potassium: 453mg | Vitamin A: 3IU | Calcium: 39mg | Iron: 3mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Kalua Pork appeared first on Noble Pig.

Hearty and Simple

As autumn takes the reins from summer, saying goodbye to its long days, trips to the coast, and the heirloom tomatoes that once filled farmers’ market stalls, the charm of fall has truly unfolded, especially here in the Pacific Northwest. I find it easy to welcome the season’s treasures—pumpkins, crisp apples, hearty greens, and the emergence of earthy root vegetables. It’s honestly my favorite time of year.

Related: 40 Easy Weeknight Dinners

While summer has us looking for effortless recipes, sparing us from the heat of the stove, fall invites us to return to the heartwarming, slow-cooked meals bursting with flavor. To ease into this seasonal shift, here are 10 handpicked, simple fall recipes, each designed to ignite your enthusiasm for the changing season.

Fall Dinners

This roster of easy fall dinners has a special way of making dinner a whole lot cozier. I hope you get to ring in the season with a few of these favorites.

1. Boneless Pork Chops with Balsamic-Fig Sauce

Here’s a dinner that’s both simple and delicious, with a balance of savory and sweet. These boneless pork chops make for the easiest weeknight meal, and the best part is, it’s so good—it’s restaurant-quality, perfect even for a weekend indulgence.

2. Slow Cooker Mississippi Pork Roast

It’s surprising how some of the most flavorful dishes come together with just a handful of ingredients, often ones we all stash in the depths of our cupboards. While the Mississippi Pot Roast is traditionally crafted with beef, I personally love the pork rendition even more. Plus, I find the pork version, seasoned with a packet of onion soup mix instead of the usual au jus, adds an extra layer of deliciousness.

3. Baked Chicken Thighs with Apricots and Olives

I’m a huge enthusiast of meals featuring skinless, boneless chicken thighs. They’re budget-friendly, incredibly flavorful, and a breeze to cook. Chicken thighs are forgiving—I find it hard to go wrong with them. The meat is sufficiently dark to retain tenderness and juiciness, yet not too dark for those who lean towards chicken breast.

Among all my recipes, this chicken thighs dish takes the crown—it might just be my absolute favorite. The secret? A 24-hour marinade that imparts a subtle Moroccan-esque flavor, resulting in chicken that’s unbelievably tasty, tender, and juicy. No exaggeration, it’s incredibly delicious. You’ll have to give it a try yourself.

4. Tamale Pie 

Make Tamale Pie your go-to comfort casserole. It’s crafted from a medley of pantry essentials and fridge staples that probably already live in your kitchen. Whether it’s a cozy night in or a small gathering, this delightfully hearty dish is the perfect choice for fall season dinner!

5. Wonton Soup 

Experience the warmth of a comforting bowl of wonton soup with minimal effort and a handful of straightforward ingredients. This uncomplicated wonton soup recipe has a flavorful broth, delicate wontons, and enticing seasonings, delivering on both taste and convenience without compromise. It’s so good!

6. Beef Stroganoff 

Say goodbye to the days of wrestling with dry, overcooked stroganoff beef—this recipe is a total game-changer. Not only does it rescue you from uninspiring dinners, but it also becomes your fail-safe answer to the perennial question of what to make for dinner.

The key to achieving tender stroganoff perfection? It all boils down to one straightforward rule: choosing the right cut of meat.

7. Chicken Pot Pie Casserole

I absolutely love this quick and easy recipe for a chicken pot pie. Despite its simplicity, it doesn’t compromise on flavor, much like my chicken pot pie soup. Each bite is a combination of veggies, chicken, and a rich, spice-infused silky sauce. I think you’ll love it too.

8. Classic Pot Roast

Make this timeless dish the centerpiece of your upcoming Sunday dinner—it’s flavorful, hearty, and perfect for a crowd. Not only is it easy to prepare, but you can also cook it in multiple ways—either on the stovetop or in a slow cooker. With just a good cut of beef, some veggies, and basic pantry staples, it’s a breeze to get on the table. Just sear the meat, toss in the vegetables and seasonings, and let it all simmer until the beef is tender and the veggies are beautifully caramelized.

9. Slow Cooker Ham and Bean Soup

When it comes to flavor and simplicity, this ham and bean soup holds its own. Whether you’re using up leftover ham or cubing up a ham steak, the process is equally easy, giving you the flexibility to enjoy this soup throughout the entire season.

10. Slow Cooker Chicken Burrito Bowls

Indulge in the comfort of these slow cooker burrito bowls—each bite is a harmony of chile-spiced rice, beans, and shreds of chicken. The beauty of this recipe lies not only in its ease, but also in the way all the flavors and ingredients meld together as they cook in the same pot. The chicken absorbs a tomato-rich, chile-infused broth, infusing the rice with fragrance and seasoning every bite to perfection.

Even More Fall Dinners to Enjoy

• Slow Cooker Beef and Tomato Stew
• Beef Burrito Skillet
• Corn Chowder
• Cheesy Chicken Enchiladas
• Pumpkin Chili

Did You Make One of These Fall Dinners?

I hope you love this 10 Cozy Dinners list. If you make any of these meals, I’d love to hear about it. Be sure to tag @noblepig and #noblepig on Instagram to share where your creation.

The post Falling for Flavor: 10 Cozy Autumn Dinners appeared first on Noble Pig.

Pulled pork is not only economical, it can feed a handful of hungry mouths, makes great leftovers and can easily be frozen for later enjoyment.

If you’re struggling with what to make for dinner, especially when it’s 2 PM and you really didn’t make a plan, this Instant Pot Pulled Pork is going to be a lifesaver. Not only is this pulled pork quick and easy, it’s usually a favorite with both kids and adults.

I have found making the pulled pork in the instant pot, with the barbecue sauce, is the easiest way to get flavor into the meat. I also top each pulled pork sandwich with a little extra barbecue sauce.

This is truly the easiest dinner, perfect for a weeknight or busy weekend.

Are you looking for other quick and delicious recipes that you can throw together in your Instant Pot? Check out my Instant Pot barbacoa recipe or my Instant Pot mashed potatoes, both are delicious and super easy to put together.

This post may contain affiliate links. Please read my disclosure policy.

Ingredients 

Pantry Ingredients

• vegetable oil – or any other high smoke point oil
• chicken broth
• garlic and onion powder
• black pepper and white pepper
• barbecue sauce – use your favorite or make your own

Fresh Ingredients

• 4 lb boneless, pork shoulder (Boston butt) -look for a pork shoulder that’s pinkish-red in color with some marbling in the meat.

How To Make In

Step One: Turn on the sauté function of your Instant Pot.

Step Two: Once the Instant Pot is hot, add oil and begin sautéing the pork on all sides, in batches, until golden brown (1-2 minutes per side). Add more oil if need be. Remove the meat and add 1/2 cup of the chicken broth to deglaze the bottom of the Instant Pot, scraping up any brown bits leftover from sautéing.

Step Three: Add remaining broth, seasonings and barbecue sauce to the Instant Pot and whisk together until all ingredients are combined. Add pork back to the Instant Pot. Turn off sauté function, add the locking lid, secure in place, making sure the vent is set to seal and set pressure to manual on high for 45 minutes.

Step Four: Allow a natural pressure release for 15 minutes and then carefully manually release once the float valve has depressed. (Do not unlock the lid until the pin has dropped.)

Step Five: Remove finished pork to a rimmed baking sheet and shred meat with two forks. The meat will be very tender and will shred easily. At this point you can toss the meat with some of the leftover juices remaining in the Instant Pot or toss with additional barbecue sauce.

Step Six: Serve on toasted buns.

What’s the Difference Between Shoulder, Picnic and Boston Butt?

I know this is super confusing to people. You go to the market looking for a pork shoulder, but find the pork labeled as Boston butts or picnic “hams”. For this recipe I definitely recommend a Boston butt, but let me explain the differences between all three cuts.

Boston butt – this particular cut comes from high on the hog and would be found above the shoulder blade. I think most people end up with this cut and is commonly found at most grocery stores. It has lots of juicy, marbled fat and is very inexpensive per pound. It’s the perfect cut to make pulled pork that is very tender and delicious.

Pork Shoulder – found below the butt is the pork shoulder.  This cut is going to include the hog’s front leg quarter, which is more muscular, so the meat is a little tougher than the Boston butt and needs to cook a little longer to get the expected tenderness.

Picnic “ham” – this is what they call pork shoulder that has been cut with the shank or hock attached. This is the least expensive cut because there is very little butchering involved. Some really prefer the flavor of this cut because it really can produce a lot of flavor (the meat being close to the bone). It’s great for smoking because texture wise it holds up well when smoked for an extended period of time…no soft, stringy meat here.

Simple!

How To Serve Pulled Pork?

• In a bun – if you serve this in a toasted bun, make sure to serve it with pineapple coleslaw either on the side or piled right on top in the bun.
• Put it on top of rice and serve it with a veggie…it’s perfect that way.
• On top of a baked potato.
• As a topping for Hawaiian pizza.

Make Your Own Barbecue Sauce

• Kansas City BBQ Style
• my favorite pulled pork sauce

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Print Instant Pot Pulled Pork Instant Pot Pulled Pork with barbecue sauce is made to be piled high on your favorite bun. This flavor-packed pulled pork is fall-apart tender and will be ready in no-time for dinner tonight. Course Main Course Cuisine American Keyword Instant Pot Pulled Pork, Pulled Pork Prep Time 15 minutes minutes Cook Time 45 minutes minutes Pressure release 15 minutes minutes Servings 6 sandwiches Calories 494kcal Author Cathy Pollak Ingredients 4 lbs boneless pork shoulder (Boston butt), cut into 4 pieces 1 tsp vegetable oil 1-1/2 cups chicken broth, divided 1 tsp garlic powder 1 tsp onion powder 1/2 tsp black pepper 1/2 tsp white pepper 2 cups barbecue sauce buns for serving Instructions Turn on the saute function of your Instant Pot. Once the Instant Pot is hot, add oil and begin sauteing the pork on all sides, in batches, until golden brown (1-2 minutes per side). Add more oil if need be. Remove the meat and add 1/2 cup of the chicken broth to deglaze the bottom of the Instant Pot, scraping up any brown bits leftover from sauteing. Add remaining broth, seasonings and barbecue sauce to the Instant Pot and whisk together until all ingredients are combined. Add pork back to the Instant Pot. Turn off saute function, add the locking lid, secure in place, making sure the vent is set to seal and set pressure to manual on high for 45 minutes. Allow a natural pressure rel;ease for 15 minutes and then carefully manually release once the float valve has depressed. (Do not unlock the lid until the pin has dropped.) Remove finished pork to a rimmed baking sheet and shred meat with two forks. The meat will be very tender and will shred easily. At this point you can toss the meat with some of the leftover juices remaining in the Instant Pot or toss with additional barbecue sauce. Serve on toasted buns. Nutrition Calories: 494kcal | Carbohydrates: 70g | Protein: 40g | Fat: 27.3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.6g | Sodium: 322mg | Potassium: 9.4mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 0.1IU | Vitamin C: 0.7mg | Calcium: 1.8mg | Iron: 0.1mg

The post Instant Pot Pulled Pork appeared first on Noble Pig.

If you are missing takeout from favorite local Chinese restaurant, and wondering what to make for dinner tonight, I’ve taken some liberties with this normally complicated Asian recipe. Dan Dan Pork, often referred to as easy dan dan noodles is typical Chinese Sichuan street food – dan dan referring to the long poles street vendors carry across their shoulders, a pot of noodles on one side and sauce on the other.

There is really no official-official “recipe” for dan dan noodles so it’s a dish that is easy to put your own spin on (and I’ve done just that). And to be clear, my recipe is in no way an authentic Chinese version, which would include hard to find ingredients and require making your own noodles. If you ever get the chance to taste a real version of dan dan, I highly recommend doing so. Until then, enjoy my delicious and very simple recipe, which focuses more on the pork than the noodles. In fact, serving this dish over easily accessible spaghetti noodles is kind of what makes it a hit for the kids in the family, the irresistible carb-laden pasta is a perfect match for this flavorful pork.  Trust me on this one!

Ingredients 

Pantry Ingredients

• low-sodium chicken broth and low-sodium soy sauce – make sure both are low-sodium otherwise finished dish would be way too salty
• dry sherry – every day cheap dry sherry – found in the wine section of the grocery store
• creamy peanut butter – do not use natural peanut butter for the recipe
• chili garlic sauce -found in the Asian section of the grocery store
• cornstarch – this will thicken your sauce
• brown sugar -light or dark will work
• toasted sesame oil – has more flavor than just regular sesame oil
• spaghetti noodles- you can also use stir-fry noodles, rice noodles or whatever you have on hand
• peanut oil – or any other high temperature cooking oil, such as vegetable or canola oil
• peanuts – salted and dry-roasted

Fresh Ingredients

• ground pork
• garlic – freshly minced or use the already minced refrigerated minced garlic or paste
• ginger – freshly minced or ginger paste
• cilantro – if you are not a cilantro fan, substitute green onion
•  zest and juice of a lime – this adds so much brightness to this recipe

A little side note on peanuts. If you are a Costco shopper, the Kirkland brand are the best peanuts around. Make sure to grab a can of the super, extra-large, roasted and salted peanuts. They will become your favorite new snack.

How to Make These Noodles

Because we’re already starting with a simplified recipe, the rest is easy!

• whisk together chicken broth, sherry, soy sauce, peanut butter, chili garlic sauce, cornstarch, brown sugar and sesame oil
• add peanut oil to a large, nonstick skillet and cook pork over high heat until it is browned on the edges and all liquid is absorbed
• stir in garlic and ginger, cooking one minute more
• add broth mixture to the pork and simmer 1-2 minutes until thickened
• stir in cilantro and lime
• serve pork mixture over noodles
• garnish with more cilantro and chopped peanuts

Recipe Tips 

• make sure your chicken broth and soy sauce are low-sodium
• make it easy on yourself, purchase the already minced garlic and ginger paste, both in the produce section of your supermarket. Having these on hand really cuts down your preparation time
• don’t leave out the fresh lime in this recipe, zest and juice, it’s a game-changer
• brown the pork well
• make sure chopped peanuts are roasted and salted

Can I Reheat It?

Absolutely yes! This dish is excellent served as leftovers the next day or two. Dan Dan Pork reheats perfectly in the microwave. After heating up, I suggest squeezing a little more lime over the top to refresh the flavors.

Serving Suggestions

• 5-Minute Spicy Lemon Broccoli
• Fruit Salad with Ginger-Mint Syrup
• Cucumbers with Mint Vinaigrette
• Cucumber Edamame Salad with Ginger-Soy Vinaigrette
• Spicy Wontons

This post may contain affiliate links. Please read my disclosure policy.

Print

Weeknight Dan Dan Pork

Weeknight Dan Dan Pork, a favorite Chinese take out dish, made simpler with easy to find ingredients and served over readily available spaghetti noodles. Almost guaranteed the whole family will ask for a repeat performance of this dish on the regular. 

Course Main Course

Cuisine Chinese

Keyword pork, Weeknight Dan Dan Pork

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 cups

Calories 593kcal

Author Cathy Pollak

Ingredients

• 1 cup low-sodium chicken broth
• 1/2 cup dry sherry
• 1/4 cup low sodium soy sauce
• 1/4 cup creamy peanut butter (not natural)
• 2 tbsps chili garlic sauce
• 2 tbsps cornstarch
• 4 tsps light brown sugar
• 4 tsps toasted sesame oil
• 2 tbsps peanut oil or other neutral oil
• 2 lbs ground pork
• 2 tbsps minced garlic
• 2 tbsps minced ginger (I use ginger paste)
• 1 cup minced fresh cilantro, more for garnish
• zest and juice of one lime
• 1 lb cooked spaghetti or stir fry noodles
• chopped dry-roasted peanuts

Instructions

• In a medium bowl, whisk together broth, sherry, soy sauce, peanut butter, chili garlic sauce, cornstarch, brown sugar and sesame oil. Set aside.
• Heat peanut oil in a large nonstick skillet over medium-high heat. Add ground pork and cook until no longer pink and cooked through, crushing with a spatula to break into small chunks, just as you would with any other ground meat. Continue cooking until any liquid in the pan has been absorbed by the meal (fat/water). Stir in garlic and ginger and cook for another minute. Stir in broth mixture, simmer until thickened, 1-2 minutes more. Stir in cilantro, zest and juice of one lime.
• Serve pork over prepared noodles and garnish with crushed peanuts.

Video

Nutrition

Calories: 593kcal | Carbohydrates: 11g | Protein: 30g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 109mg | Sodium: 817mg | Potassium: 50mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 20mg | Iron: 10mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Weeknight Dan Dan Pork appeared first on Noble Pig.

Pork tenderloin has always been one of my go-to easy meals. Whether it’s my Pork Tenderloin with Honey Mustard Sauce or my Hoisin Pork Tenderloin, these are recipes that are made again and again in my home. When prepared correctly, pork tenderloin is one of the most delicious, lean cuts of meat to enjoy for almost any occasion. Imagine pork tenderloin as a blank canvas you can easily add color, flavor, texture and pizzazz, which is what I’ve done with this Simple Zesty Pork Tenderloin.

This post may contain affiliate links. Please read my disclosure policy here.

At What Temperature Is My Pork Tenderloin Ready To Eat

Pork tenderloin is safe and ready to eat at an internal temperature of 145 degrees F, with a three minute rest. Since pork tenderloin is a very lean cut of meat, cooking it beyond the recommended temperature results in a less than tender texture. The best way to achieve the perfect temperature is by using a wireless digital thermometer when cooking your pork tenderloin. Measure the temperature at the thickest part of the cut, which will be in the center, with a cut like pork tenderloin.

Why Has The Recommended Cooking Temperature of Pork Changed

Over the last decade there have been lots of changes in the pork industry, mostly in terms of biosecurity on pig farms, allowing the USDA to lower the proper cooking temperature of pork to 145 degrees F, instead of the outdated 160 degrees F. The lower temperature allows us to enjoy a tender and delicious piece of pork. This lower temperature goes for all fresh cut muscle meats, such as pork chops, pork roasts, pork loin, and tenderloin. Ground pork should always be cooked to 160 degrees F, while pre-cooked ham can be reheated to 140 degrees F or enjoyed cold, while fresh ham should be cooked to 145 degrees F.

Using a digital thermometer is a MUST when it comes to knowing when your tenderloin is finished cooking. Varying oven conditions and starting meat temperature do not allow you to guess an exact time when your pork tenderloin will be finished cooking. A meat thermometer will ensure you’re getting the juiciest piece of meat every, single, time.

The simple ingredients used in this recipe makes it the perfect weeknight meal. And while I enjoy Simple Zesty Pork Tenderloin warm and at room temperature, I have to confess I absolutely love it cold, right out of the fridge the next day. This versatility makes this meal perfect for taking leftovers for lunch. It’s fantastic in a roll (with the salsa topping) and even better in a warmed flour tortilla. An extra squeeze of lime and orange gives this dish a zippy flavor you just can’t pass up.

How gorgeous is this?

Pork and citrus flavors are an absolute match made in heaven.

More Pork Tenderloin Recipes

If you’re enjoying this pork recipe, you’ll love trying these other pork tenderloin recipes for even more delicious options.

• Hoisin Pork Tenderloin
• Pork Tenderloin with Honey Mustard Sauce
• Pork Tenderloin with Blueberry Bacon Sauce

Print

Simple Zesty Pork Tenderloin

Zesty Pork Tenderloin that is quick and simple to prepare. You will absolutely love this tried and true recipe.

Course Main Course

Cuisine American

Keyword Simple Zesty Pork Tenderloin

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 273kcal

Author Cathy Pollak

Ingredients

• 1.25 lb pork tenderloin
• salt and pepper
• 1 tsp ground cumin
• 1 tbsp olive oil
• 1-1/2 cups thick and chunky salsa
• 1 (11 oz) can mandarin oranges, drained
• orange and lime wedges

Instructions

• Preheat oven to 425 degrees F.
• Prepare pork tenderloin by trimming the tenderloin of fat and any silver skin. Pat dry with a paper towel. Season the pork tenderloin generously with salt and pepper and sprinkling on the ground cumin. 
• Heat oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven). Once oil is hot, add pork and brown on all sides, about 5 minutes. Place a wireless thermometer into the center of the pork and place in the preheated oven. Remove the pork from the oven when the temperature of the center of the pork reaches 145 degrees F. Let rest 3 minutes.
  
• Meanwhile, combine mandarin oranges and salsa in a small bowl. Transfer pork to a cutting board and slice into rings. Squeeze orange and lime wedges over pork slices and top with salsa mixture. Serve warm or room temperature. 

Notes

I love to eat this dish warm and room temperature, however it is also delicious when served cold the next day in a sandwich or a warm flour tortilla. The meat is still perfectly tender and full of flavor. In fact, if your pork tenderloin is sold in a package of two, roast them both and enjoy the leftovers for up to three days. 

Nutrition

Calories: 273kcal | Carbohydrates: 20.7g | Protein: 29.5g | Fat: 8.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.6g | Sodium: 691.2mg | Potassium: 85.2mg | Fiber: 3.7g | Sugar: 18.4g | Vitamin A: 445IU | Vitamin C: 56.8mg | Calcium: 19mg | Iron: 0.4mg

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The post Simple Zesty Pork Tenderloin appeared first on Noble Pig.

Happy almost New Year’s everyone! It’s so hard to believe this year has come to an end. I have a slew of wonderful memories, one of my favorites being all the wonderful places I traveled to.

I love New Year’s Eve, it’s full of promise and hope for a better year. A year filled with health, organization, great food and more balance in life. We’ll see how I do.

How many of you start the New Year with food known for good luck? I am not a superstitious person, but everyone could use a little good juju…right? Lots of different foods are considered lucky on this day as they symbolize the eater’s hopes and dreams for the coming months and years.

Pork is considered a symbol of “progress” by many countries. A pig’s feeding habits cause them to “root forward” with their snouts, never looking back. Pigs are also…rotund, a sign of prosperity in many places around the world. Enjoy your pork in any form you choose and then buy a power ball ticket?! Why not.

I’ve also added (lucky) black-eyed peas to these nachos due to their resemblance of coins, a symbol of abundance. (Go get on a slot machine I suppose). Cornbread is also considered lucky, but instead I’ve added just the corn itself, emblematic of golden nuggets. I know.

Let’s also pretend the lettuce are our “greens”, a sign of cash money and prosperity for the future. However, if you prefer to use other greens, go for it!

These are seriously some pretty lucky nachos! Eat up!

I have flavored these nachos with my Eastern Carolina Pulled Pork Sauce. It’s absolutely the most amazing liquid gold for pulled pork and a must for these nachos.

And what would nachos be without cheese? One of my favorite memories of 2013 was the culinary trend work I did with Sargento Cheese. I spent a year investigating what was happening in the trendy foodie world and let me say, I have added some of those habits to my cooking repertoire…especially making all things smokey!

I used some of my fave cheese blends for these nachos, Sargento’s® Fine Cut Shredded 4 Cheese Mexican and a touch of Sargento’s® Traditional Cut Shredded Pepper Jack Cheese for the smokey flavor I love. The pepper jack has bits of Habanero chili, a food trend for 2013.

These will be a welcome starter at any New Year’s party or any other time!!

Happy New Year! I wish you all a year of good health, happiness and prosperity! Lots of good things to come in 2014…stay tuned.

• One Year Ago: Bacon-Jalapeno Wrapped Tater Tots with Jack Cheese Dipping Sauce
• Five Years Ago: Lobster Bisque

The post Lucky and Loaded Pulled Pork and Black-Eyed Pea Nachos appeared first on Noble Pig.