Sunday, March 24, 2013

Asian-Style Pulled Pork, "Perfectly Seasoned" Cole Slaw and Homemade Potato Chips

Asian-Style Pulled Pork
  • 3 lb pork tenderloin (it was on a ridiculous sale and this cut worked perfectly)
  • 5 C apple juice (you may need more depending on the size of your slow cooker)
  • 1 large onion, chopped
  • 1 green apple, cored and chopped
  • 1/4 C brown sugar
  • 2 T canola oil
  • 2 garlic cloves
  • 1 T garlic powder
  • 1 T onion powder
  • 1 T soy sauce
  • 1 t balsamic vinegar (this tenderizes the meat)
  • 1-2 t sesame oil (this can be found in the Asian food section of your has a highly concentrated flavor and aroma--don't spill it in your cupboard because it absorbs very quickly into the wood ;) )
  • 1 t ginger
  • 1 pinch cayenne pepper
  • 1 pinch red pepper flake
  • salt and pepper to taste
  1. In a large skillet over medium high heat, brown garlic in the canola oil. 
  2. Add pepper flake and remove garlic from pan.
  3. Liberally salt and pepper pork and place fat side down into the pan.
  4. Sear each side and each end.
  5. Place seared pork into a slow cooker.
  6. Add 1 cup of apple juice to the pan to de-glaze and scrape the bits off the pan using a rubber spatula.
  7. Add this to the slow cooker.
  8. Mince the garlic and add to the slow cooker with remaining ingredients and stir to well combine, ensuring the pork is completely submerged.
  9. Cook on high for at least five hours or until pork easily shreds with a fork.
  10. Serve on a sesame roll with two slices of Muenster cheese.
"Perfectly Seasoned" Cole Slaw
I served this at two different dinner parties last week and my guests' palates could not be more different.  They each called it perfectly seasoned, so I decided I will too. Enjoy!

  • 2 C coleslaw mix with broccoli
  • 1/2 C mayonnaise
  • 1 T red wine vinegar
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t black and red pepper mix
  • 1 t sesame seeds
  • salt and pepper to taste
  1. Combine ingredients in a medium bowl.
  2. Chill for at least 30 minutes to allow the flavors to develop.
Homemade Potato Chips 

  1. Thinly slice 2 russet potatoes using a mandolin or the slicing side of a cheese grater.  
  2. Rinse the potatoes with cold water in a strainer.  Pat dry the potato slices with a paper towel (be sure they are completely dry to avoid splattering).  
  3. Fill a sauce pan with canola oil at least 2" deep over medium high heat and heat the oil  to 350 degrees.  Add the potatoes a handful at a time and be sure to not overcrowd your pan, as the temperature will come down and cause the potatoes to steam and stick , rather than fry to a crisp. 
  4. Crack fresh sea salt and black pepper to taste.  

Sooo much better than the store bought kind and without the preservatives!