Category Archives: Pork

Sesame Ginger Pork Patty with Grilled Pineapple

Sesame Ginger Pork Patty with Grilled Pineapple by


  • 3 tablespoon(s) reduced-sodium soy sauce
  • 2  scallions, chopped
  • 2 clove(s) garlic, minced
  • 1 tablespoon(s) minced fresh ginger
  • 2 teaspoon(s) sesame oil, divided
  • 1 pound(s) ground pork
  • 1 tablespoon(s) rice vinegar
  • 4  (1/4-inch-thick) pineapple rings


  1. Preheat grill to medium-high
  2. Combine soy sauce, scallions, garlic, ginger, and 1 teaspoon sesame oil in a small bowl. Place pork in a medium bowl. Add half of the sauce mixture to the pork and gently combine without overmixing. Form into 4 patties, about 3/4 inch thick. Add the remaining 1 teaspoon sesame oil and vinegar to the remaining sauce mixture and set aside.
  3. Oil the grill rack. Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 155 degrees F (4 to 5 minutes per side). During the last 3 minutes of cooking, add the pineapple rings to the grill and cook, turning once, until dark grill marks appear.
  4. Toss mixed greens with 2 tablespoons of the reserved sauce. Divide the salad among 4 plates. Top each portion with a pineapple ring and a burger. Drizzle any remaining sauce on top.

Note: after making these I would propose a few changes. Despite letting the pork marinate overnight before cooking, the burgers don’t have much Asian flavor. Also, the pork is too fatty. Because of this, I would switch to lean turkey (93%), add all of the sauce, and add bread crumbs as  needed to get the correct consistency.

Side Dish: we served this with a teriyaki slaw. Dice up the remaining pineapple from the can, mix with broccoli slaw mix, and mix in teriyaki sauce until just coated. Let sit overnight. Serve chilled.

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Posted by on June 4, 2012 in Pork



Slow Cooker Carnitas by a Year of Slow Cooking


  • 2 pounds pork shoulder
  • 1/2 cup freshly squeezed orange juice (about 1 large orange)
  • 1/4 cup freshly squeezed lime juice (about 1 large lime)
  • 7 cloves garlic (whole intact)
  • 1/2 tablespoon kosher salt
  • 1 tablespoon cumin
  • 1/2 cup beef broth
  • corn tortillas
  • sour cream, salsa, sliced avocado (optional)


  1. Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
  2. Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
  3. Shred meat fully and serve on warmed corn tortillas with desired toppings.
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Posted by on March 14, 2012 in Crock Pot, Pork


Slow-Roasted Pork

Hirino Psito, Slow Roasted Pork by A Year of Slow Cooking


  • 3-4 pound boneless pork butt or shoulder
  • 10 whole garlic cloves
  • 3 bay leaves
  • 1 teaspoon sage
  • 1 teaspoon rosemary
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • 1 tablespoon gluten free Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1/4 cup dijon mustard
  • 1/4 cup honey
  • 1/2 cup dried cranberries
  • 1 cup beer


  1. Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.
  2. Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.
  3. Serve over rice or pasta, or on your favorite sandwich rolls.
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Posted by on March 6, 2012 in Crock Pot, Pork


Peanut Butter Pork Chops

Peanut Butter Pork Chops by A Year of Slow Cooking


  • 1.5-2lbs pork tenderloin
  • 1 onion, sliced in rings
  • 1/4 cup low sodium soy sauce
  • 1/4 cup brown sugar
  • 3 tablespoons white wine vinegar
  • 3 tablespoons water
  • 2 garlic cloves, chopped
  • 1/2 cup creamy natural peanut butter
  • 2 tablespoons chopped peanuts
  • 1 lime, cut in wedges (garnish; optional)


  1. Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot and place the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir–the peanut butter needs to melt before you can do so.
  2. Cover and cook on low for 8 hours. The pork will be more tender the longer you cook it.
  3. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanut butter sauce.
  4. Garnish with chopped peanuts, and serve with lime wedges (the original author says the lime juice mixed with the peanut butter is delicious).
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Posted by on February 29, 2012 in Crock Pot, Pork


Autumn Sausage Casserole

Autumn Sausage Casserole by A Year of Slow Cooking


  • 1 pound sausage
  • 1 large, or 2 small apples, chopped (no need to peel)
  • 1 yellow onion, chopped
  • 1/2 cup chopped carrots
  • 3 cups already cooked long-grain rice
  • 1/2 cup raisins
  • 1 T dried parsley flakes
  • 1 T brown sugar
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/3 cup chicken broth or water


  1. Use a 4 quart crockpot.
  2. Brown the sausage on the stove top.
  3. Dump all the ingredients into the crock, and stir well.
  4. Cover and cook on low for 5-7 hours.
  5. This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.
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Posted by on January 11, 2012 in Casserole, Crock Pot, Pork


Teriyaki and Apricot Pork Chops

Teriyaki and Apricot Pork Chops in the Slow Cooker by A Year of Slow Cooking


  • 4 pork chops
  • 2/3 cup apricot preserves
  • 1/4 cup teriyaki sauce
  • 1 teaspoon dried ginger
  • 2 tablespoons Dijon mustard


  1. Use a 4-quart slow cooker. If you only have a super large cooker, that’s okay; you can put an oven-safe dish into your cooker (Pyrex, corningware, baking pan) to create a smaller cooking vessel— then load the porkchops into it.
  2. Put the chops into your slow cooker. In a small bowl mix together the sauce ingredients and then pour evenly over the top of the chops.
  3. Cover and cook on low for about 6 hours. Your chops are done when they have reached desired tenderness. Serve with rice and sauce spooned over the top.
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Posted by on January 8, 2012 in Crock Pot, Fruit, Pork


Stuffed Pork Roast

I was doing a little housekeeping with my blog last week and found some posts that got lost in the chaos of this past year. This is a post from February, which seems like ages ago. I had bought a Hormel Pork Tenderloin (on sale, of course – buy one get one free and a $1.00 off coupon) and wanted to add a little something to it. Thanks to my Subway Sandwich Artist days back in high school, I was able to cut into the pork tenderloin so that some of the pork could lay on top of the stuffing, keeping the spinach filling in place. As I said before, this is from a while back, so please be forgiving if the recipe ends up being a little vague or off 🙂

– 2 pound pork tenderloin
– 1/2 bag frozen spinach, thawed
– 1/2 cup mayo
– 1/2 package of neufchatel cheese
– minced garlic or garlic powder to taste
– 1 tbsp fresh basil
– Parmesan cheese
– 2 cups whole wheat bread crumbs
– Italian blend dried herbs
– Dried fennel
– Cooking spray

1. Preheat oven to 400F and grease a loaf pan.
2. Lay the tenderloin on a cutting board. Starting at the upper right hand corner of the tenderloin, cut crosswise (from front to back) of the tenderloin until the knife is 1 inch from the left side of the tenderloin. Now, cut at a 45 degree angle down (this will be where the filling goes). Repeat this as you work your way down the tenderloin. When you are finished the tenderloin should easily open up but still be able to close back up. When finished, place tenderloin in the pan (you can wait to do this until the tenderloin is stuffed if you’d like).
3. In a food processor blend the mayo, cream cheese, and spinach until well mixed. Add the fresh basil, garlic, and some Parmesan cheese to taste.
4. With a spoon or rubber spatula begin stuffing the tenderloin, starting at the top and working your way down. The pork won’t close fully when you are done, but most of the filling should be inside the pork.
5. In a small bowl mix the breadcrumbs with your desired about of herbs and seasonings. With your hands, pat this onto the top of the tenderloin.
6. Cook at 400F for 45-60 minutes, or until the tenderloin reads 160F.

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Posted by on August 10, 2009 in Pork