Slow Cooker Pulled Pork+


  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodium chicken broth
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
  • 2 cups barbecue sauce (optional)


  1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
  2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
  3. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.



Apple Chutney (for pork)+


  • 5 apples (any kind) or pears, cored and diced leaving skin on
  • 1/2 c red onion, diced
  • 1/2 c dark raisins
  • 1/2 c golden raisins
  • 1/2 c craisins
  • 1 Tbsp fresh ginger root, peeled and finely diced
  • 1/2 tsp crushed red pepper (or more to taste)
  • peel and dice the rind of one lemon and juice the lemon and add to the cooking liquid
  • 1 c apple cider vinegar
  • 1/2 c granulated sugar


Add all ingredients to a heavy gauge sauce pan; cook on high heat until all liquid has reduced out and it has a glazed look.

Freeze in muffin tins to use as needed as garnish for pork or other meats

Slow-Roasted Pulled Pork+


  • Pork:
  • 2 tablespoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground chipotle chile pepper
  • 1 (5-pound) boneless pork shoulder (Boston butt), trimmed
  • Cooking spray
  • 2 cups water, divided
  • 1/2 cup apple cider vinegar
  • 1/3 cup ketchup
  • Sauce:
  • 3/4 cup apple cider vinegar
  • 1/2 cup ketchup
  • 3 tablespoons dark brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder


1. To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.

2. Preheat oven to 225°.

3. Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225° for 1 hour.

4. Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.

5. Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes.

6. To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce. Serve shredded pork on hamburger buns with pickle chips, if desired.

Yield: 16 servings (3 oz pork and 1 Tbsp sauce)

Nutritional Information

Amount per serving
  • Calories: 283
  • Fat: 15.4g
  • Protein: 26.2g
  • Carbohydrate: 8.1g
  • Fiber: 0.4g

Braised Pork with Tangy Shallot Sauce*

This dish involves braising chunks of pork, sautéing them until crisp, and then cooking with some braising liquid as the pork slowly caramelizes. Ti-Malice, a Haitian condiment, is named for a trickster in voodoo mythology. It’s a piquant, sour sauce, a foil to the sweeter pork. For the most authentic taste, serve with rice and pan-fried plantains. Garnish with cilantro leaves and serve with lime wedges, if desired.

Cooking Light

  • Yield: 10 servings (serving size: about 3 ounces pork and 2 tablespoons sauce)
  • Total (includes marinating time):14 Hours


  • 1 habanero pepper
  • 3/4 cup fresh orange juice (about 3 large oranges)
  • 6 tablespoons fresh lime juice, divided
  • 3 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 1/2 teaspoons salt
  • 4 thyme sprigs
  • 3 pounds boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces
  • 2 cups fat-free, lower-sodium chicken broth
  • 1/2 cup thinly sliced shallots
  • 1 teaspoon cider vinegar
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil


1. Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Combine minced habanero, orange juice, 1/4 cup lime juice, minced shallots, and next 5 ingredients (through thyme) in a large bowl; stir with a whisk. Add pork; toss to coat. Cover and chill 12 to 24 hours.

2. Place pork and marinade in a Dutch oven over medium-high heat. Add broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until meat is tender. Remove pork from pan with a slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large zip-top plastic bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into a medium saucepan, stopping before the fat layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.

3. Place saucepan with cooking liquid over medium-high heat; bring to a boil. Cook 20 minutes or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper, and 1 tablespoon lime juice. Cover and keep warm.

4. Heat oil in a large nonstick skillet over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides. Add reserved 1/2 cup cooking liquid and remaining 1 tablespoon lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stirring occasionally. Place pork in a bowl; pour sauce over pork.

Amount per serving

  • Calories: 223
  • Fat: 8.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 27.3g
  • Carbohydrate: 7.3g
  • Fiber: 0.3g
  • Cholesterol: 75mg
  • Iron: 1.4mg
  • Sodium: 550mg
  • Calcium: 33mg

Spicy-Sweet Pork Tenderloin*

  • Yield: 4 servings (serving size: 3 pork slices, about 1 tablespoon salsa mixture, and 1 1/2 teaspoons cilantro)


  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon bottled minced fresh ginger
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon canola oil
  • 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (3/4-inch-thick) slices
  • 1/3 cup bottled salsa
  • 1 tablespoon seedless raspberry preserves
  • 2 tablespoons chopped fresh cilantro


Combine first 3 ingredients in a bowl.

Heat oil in a large nonstick skillet over medium-high heat. Flatten each pork piece to 1/2-inch thickness using your fingertips. Add pork to pan; spoon soy sauce mixture evenly over pork slices. Cook 3 minutes or until browned. Turn pork over; cook 3 minutes or until done. Remove from pan.

Add salsa and preserves to pan; increase heat to medium-high. Cook 30 seconds or until slightly thick, stirring constantly. Serve pork with salsa mixture, and sprinkle with cilantro.

Amount per serving
  • Calories: 169
  • Calories from fat: 28%
  • Fat: 5.1g
  • Protein: 24.4g
  • Carbohydrate: 5.3g
  • Fiber: 0.4g

Pecan-Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes*

Photo by: Randy Mayor

  • Yield: 4 servings (serving size: 2 cutlets, 1/4 cup onion marmalade, and 3/4 cup sweet potatoes)


  • 2 pounds peeled sweet potatoes, cut into 1/2-inch-thick slices
  • Cooking spray
  • 1/4 cup packed brown sugar, divided
  • 1 bacon slice, cut into 1-inch pieces
  • 1 teaspoon vegetable oil
  • 1 medium red onion, sliced and separated into rings (about 1 1/2 cups)
  • 1/4 cup water
  • 1/4 cup balsamic vinegar
  • 1 tablespoon grated peeled fresh ginger
  • 1 pound pork tenderloin
  • 1/2 cup all-purpose flour, divided
  • 1/3 cup ground pecans
  • 1/2 teaspoon cracked black pepper
  • 2 large egg whites, lightly beaten
  • 1 tablespoon butter or stick margarine
  • 4 teaspoons finely chopped pecans, toasted


Preheat oven to 400°.

Arrange potato slices in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 2 tablespoons sugar; arrange bacon on top. Bake at 400° for 30 minutes. Turn potatoes over; bake an additional 30 minutes or until tender. Keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and 2 tablespoons sugar; cook 6 minutes or until onion is tender and lightly browned, stirring frequently. Stir in water, vinegar, and ginger; bring to a boil. Cook 3 minutes, and remove from heat.

Trim fat from pork, and cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness using a meat mallet or rolling pin.

Lightly spoon flour into a dry measuring cup. Place 1/4 cup flour in a shallow dish. Combine 1/4 cup flour, ground pecans, and pepper in a separate shallow dish. Dredge pork in flour, shaking off excess. Dip pork in egg whites; dredge in pecan mixture, coating both sides.

Melt butter in pan coated with cooking spray over medium-high heat. Arrange pork in pan in a single layer. Cook 3 minutes on each side or until browned. Top pork with onion mixture; sprinkle with chopped pecans. Serve with sweet potatoes.


  • Calories: 685
  • Calories from fat: 30%
  • Fat: 23.2g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 11.4g
  • Polyunsaturated fat: 4.9g
  • Protein: 33.2g
  • Carbohydrate: 87.3g
  • Fiber: 9.1g
  • Cholesterol: 86mg
  • Iron: 4.5mg
  • Sodium: 190mg
  • Calcium: 89mg

Brown Sugar and Balsamic glaze pork loin

  • Yield: 6 servings


  • 2 pound(s) pork tenderloin
  • 1 teaspoon(s) ground sage
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 1 clove(s) garlic
  • 1/2 cup(s) water
  • 1/2 cup(s) brown sugar
  • 1 tablespoon(s) cornstarch
  • 1/4 cup(s) balsamic vinegar
  • 2 tablespoon(s) soy sauce


place top 6 ingredients in crock pot. Cook 6-8 hours. Stir together the rest of ingredients for glaze.

Spiced Pork Tenderloin with Sautéed Apples+

Serve with a spinach salad.

Cooking Light NOVEMBER 2012

  • Yield: 4 servings (serving size: 3 pork medallions and about 1/2 cup apple mixture)
  • Total:20 Minutes


  • 3/8 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
  • Cooking spray
  • 2 tablespoons butter
  • 2 cups thinly sliced unpeeled Braeburn or Gala apple
  • 1/3 cup thinly sliced shallots
  • 1/8 teaspoon salt
  • 1/4 cup apple cider
  • 1 teaspoon fresh thyme leaves


1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

Pork Medallions with Pomegranate-Cherry Sauce+


  • 1 (1-pound) pork tenderloin, trimmed
  • 3/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 cup pomegranate juice
  • 1/3 cup dried sweet cherries
  • 1/4 cup dry red wine
  • 1/4 cup balsamic vinegar
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1 tablespoon butter


1. Cut pork crosswise into 12 (1-inch-thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; keep warm.

2. Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. Return pork to pan, turning to coat.

Nutritional Information

  • Amount per serving
  • Calories: 269
  • Fat: 10.1g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 24.3g
  • Carbohydrate: 17.6g
  • Fiber: 1.4g
  • Cholesterol: 81mg
  • Iron: 1.8mg
  • Sodium: 310mg
  • Calcium: 27mg