Spicy Shredded Pork

I have a confession to make. I love folded foods in any form, except pizza. It actually angers me to watch silly people fold a slice of pizza in half and nonchalantly munch away. That may or may not have something to do with my Chicago pizza devotion. But I digress. Like everyone I'm subject to food ruts and when they strike almost inevitably find myself indulging in some fashioning of a taco. I find it fascinating that nearly every culture has spun its own version of folded food. So when I ran across this recipe for spicy pulled pork I knew I'd have to make it. Turns out it's insanely delicious and as you can see below both TheBeanpole and I kept sneaking little pieces and were hardly even hungry by dinner time. It's that good. Trust me.



Spicy Shredded Pork (Annie's Eats, adapted from The Pioneer Woman)
4-7 lb. pork shoulder
1 onion, quartered
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
¼ cup brown sugar
3-4 garlic cloves
1-2 tbsp. salt
pepper
1-2 tbsp. olive oil
2-3 tbsp. white wine vinegar
2 cups water

Rinse and pat dry the pork shoulder.

Combine the onion, spices, brown sugar, garlic, salt and pepper to taste in the bowl of a food processor. Add the olive oil and white wine vinegar. Blend mixture until totally combined. Pour over the pork shoulder. Rub over the whole surface of the pork, being sure to cover any folds or crevices.

Place the pork in a Dutch oven or roasting pan and add water to the pan. Cover tightly and roast at 300° for several hours, turning once every hour. When it is fork tender ( about 6-7 hours) turn the heat up to 425°, remove the lid, and roast skin-side up for 15-20 more minutes until crispy. Let rest 15 minutes.

Shred the pork shoulder using two forks. Pour some of the juice from cooking over the shredded meat to keep it moist. Serve with warm tortillas, lime wedges, sour cream and pico de gallo.

Pork Chops Marsala

I found the Marsala recipe below in the Meals in Minutes issue put out by Cooking Light Magazine and just had to try it. It was everything it was cracked up to be and I struggled to refrain from devouring the sauce directly from the pan! The Beanpole and I joked that if we weren't already married this meal (minus the brussel sprouts for him!) would have inspired a proposal. Even if you think you don't like them, you must try the recipe here. It's so easy and even more delicious.



Pork Chops Marsala (serves 4)
6 tbsp all-purpose flour, divided (1/4 cup, plus 2 tbsp)
4 (4oz) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1/3 cup minced shallots (about 2)
1 (8oz) package presliced mushrooms (I used portabella, but any will do)
2 garlic cloves, minced
2 tsp chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
1/4 cup Marsala wine or dry sherry (I used sherry)
1/4 tsp salt
1/4 tsp freshly ground pepper

-Heat a large nonstick skillet over medium-high heat. Place 1/4 cup of flour in a shallow dish and dredge pork in flour. Coat pan with cooking spray. Add pork to pan, cook 3-4 minutes on each side until browned. Remove pork from pan.
-Add shallots, mushrooms, and garlic to pan; saute 3 minutes or until moisture evaporates. Add remaining flour and thyme to pan; cook 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk, bring to boil. Reduce heat, and simmer 2 minutes or until sauce thickens.
-Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.