Pork is one of those meats that you can prepare 15,000 different ways and still never tire of it. You can serve it shredded, baked, fried or ground. You can cook it in soups, stews, pastas, pizzas and breads. You can add it to burgers, fries, lasagnas and cookies. It's the one food I could eat every single day and really never tire of it.
I think I love it so much because of how insanely versatile it is. You could eat pork for each meal of your week and have something incredibly different and delicious each time. From nachos to monkey bread, there's a perfect pig recipe here for just about anyone.
Shredded pork cantina nachos
Serves about 6
1 (1 pound) pork shoulder
1 tablespoon extra-virgin olive oil
2 tablespoons lime juice
1-1/2 cups diced tomatoes
1 cup chopped avocados
2/3 cup chopped onion
8 cups tortilla chips
1-1/4 cups shredded cheese
1 large habanero pepper, seeded and chopped
1 bunch fresh cilantro
4 slices bacon, chopped and cooked
Crème fraîche for topping
Salt and pepper to taste
Liberally salt and pepper the pork shoulder. Place the pork shoulder into a slow cooker and fill with about 4-5 cups of water. Cover and cook for about 10 hours, or until fork tender. Shred with 2 forks and toss with lime juice.
Preheat broiler. In a baking dish, layer the chips, shredded pork, onion, habanero pepper, bacon and diced tomatoes. Add cheese between the layers and then top the nachos with more shredded cheese. Drizzle evenly with olive oil.
Broil for about 4-5 minutes, or until cheese is melted. Top with crème fraîche, lettuce, cilantro, avocado and more cheese.
Pork belly sandwiches with tangy lemon & onion vinaigrette
Preheat broiler and grease a cookie sheet with nonstick cooking spray. Brush bread with oil and broil for about 2 minutes, or until just slightly toasted.
To make the vinaigrette, whisk together all of the ingredients (except the oil). Gradually add the oil, whisking after each addition. Cover and chill for about 30 minutes. Once chilled, toss with the lettuce.
Assemble the sandwiches with pork belly and lettuce.
Pulled pork ragu monkey bread rolls
Serves about 6
1 can (8 ounces) Pillsbury Grands Biscuits
1-1/2 tablespoons extra-virgin olive oil
1/2 cup marinara sauce
1 teaspoon chopped fresh herbs
1/2 cup shredded cheese
1 cups shredded pork
Heat oven to 350 degrees F. Spray a 6 cavity muffin tin with nonstick cooking spray.
Unroll the dough into one large rectangle. Press the perforations together with your fingers. Cut each rectangle into 4 rows by 1-1/2 rows. Then cut the rows into 24 equal size pieces. Roll into balls.
Mix the pork with the sauce.
In a small bowl, whisk the olive oil and fresh herbs together. Roll the balls into the olive oil and and layer 2 balls into the muffin cavity. Top with about 1 tablespoon of sauce and pork mixture and then add 2 more balls to the top. Repeat until all of the muffin cavities have been filled.
Bake for about 17 minutes, or until muffins are golden brown. Sprinkle the tops with cheese and bake another 5 minutes, or until cheese is melted.