Pork Recipes

Australian celebrity chef Curtis Stone is the host of Take Home Chef on TLC. A charmer, this master chef was voted as one of People Magazine’s “Sexiest Men Alive” in 2006.

Alas, we digress! More importantly, he whips up some amazingly delicious recipes. In this video he shares with us his special recipe for a crave inducing pulled pork sandwich, complete with grilled pineapple and barbecue sauce.

Pulled Pork Sandwich

Ingredients

* 1 4-pound boneless pork shoulder roast
* Kosher salt and freshly ground black pepper
* 2 Tbsp olive oil or canola oil
* 2 red onions peeled and quartered
* 2 large carrots peeled and cut into 1-inch chunks
* 3 celery sticks cut into 1-inch chunks
* 1 whole garlic head split in half horizontally
* 1 c dry red wine
* 2 1/2 c chicken stock
* Small handful of fresh thyme sprigs
* 1 orange quartered
* 1 bay leaf
* 1/2 tsp whole black peppercorns
* Barbecue Sauce (see recipe) warm
* 6 thin slices peeled pineapple halved and cored
* 6 crusty rolls halved horizontally
* Homemade Coleslaw (see recipe)
Preheat the oven to 275°F. Sprinkle the pork shoulder all over with kosher salt and freshly ground black pepper. Heat a heavy large wide pot over high heat until it is very hot. Add the oil and then add the pork. Cook until the pork is golden brown on the bottom about 5 minutes. Turn the pork and continue cooking until it is golden brown all over about 10 minutes. Transfer the pork to a baking sheet and pour off all but 2 tablespoons of the oil from the pot.

Add the onions carrots celery and garlic to the pot and cook until the onions are golden brown all over about 5 minutes. Return the pork to the pot. Add the wine and simmer until it is reduced by half stirring to scrape up the browned bits on the bottom of the pot about 3 minutes. Add the stock thyme orange bay leaf and peppercorns. Bring the liquids to a simmer then cover the pot and place it in the oven.

Cook in the oven until the pork is fork-tender about 2 1/2 hours. Remove the pot from the oven. Let stand uncovered at room temperature for 30 minutes to cool slightly.

Transfer the pork to a baking dish and pull the meat apart with a fork and knife. Toss the shredded pork with some of the warm barbecue sauce. Cover with foil to keep warm.

Meanwhile preheat a grill pan over medium-high heat. Grill the pineapple slices until they are heated through and soften slightly about 2 minutes per side. Meanwhile grill the bread slices cut side down until lightly toasted.

Spoon the coleslaw over the bread bottoms. Top each with the shredded pork then 2 half slices of pineapple. Spoon more barbecue sauce over and cover with the bread tops. Serve warm.

Barbecue Sauce

Ingredients

* 1 Tbsp olive oil
* 1/3 c finely chopped red onion
* 1 large garlic clove, finely chopped
* 1 c ketchup
* 1 c peeled cored finely diced pineapple
* 1/2 c orange juice
* 1/4 c low-sodium soy sauce
* 2 Tbsp chopped fresh cilantro
* 2 Tbsp chopped green onions
* 1/2 tsp ground cumin
* 1/2 tsp toasted sesame oil
* Salt and freshly ground black pepper

Heat the oil in a medium sauce pan over medium heat. Add the onion and sauté until tender and pale golden, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the ketchup, pineapple, orange juice, soy sauce, cilantro, green onions, cumin, and sesame oil. Cook uncovered over medium-low heat until the pineapple softens, the mixture thickens and the flavors blend, stirring occasionally, about 15 minutes. Season the sauce to taste with salt and pepper.

Homemade Coleslaw

Ingredients

* 1/2 c white wine vinegar
* 3 Tbsp sugar
* 2 tsp salt
* 1/2 tsp freshly ground black pepper
* 1 small head green cabbage, halved, cored and thinly sliced
* 1 large carrot, peeled and shredded
* 1/4 c crème fraîche (or sour cream)
* 1/4 c mayonnaise
* 2 Tbsp Dijon mustard
* 4 green onions, finely chopped

Stir the vinegar, sugar, salt, and pepper in a large bowl until the sugar dissolves. Add the cabbage and carrots and toss to thoroughly coat. Cover with plastic wrap and refrigerate for 30 minutes.

Stir the crème fraîche, mayonnaise, and mustard in a small bowl to blend. Drizzle over the cabbage mixture and toss to combine thoroughly. Mix in the green onions and serve.