Category Archives: Pork
Had my mouth set for a good pork roast and when I found this easy Slow Cooker recipe for Balsamic Pork Roast, I knew I had to try it. Plus, I had purchased some 18 year old balsamic and peach flavored balsamic at the Kentucky Incredible Food Show a couple of weeks back and I wanted to try that, too! It was melt-in-your- mouth DELICIOUS!!
2 pound boneless pork shoulder roast (sirloin roast)
kosher salt, to taste
1/2 tsp garlic powder
½ teaspoon red pepper flakes
1/3 cup chicken or vegetable broth
1/3 cup balsamic vinegar (used half peach balsamic and half regular)
1 tablespoon Worcestershire sauce
1 tablespoon honey
Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth and vinegar and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low.
Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker and ladle 1/2 cup sauce over the pork and keep warm until ready to eat.
COOK’S NOTE: I started my roast a little later in the day so I cooked mine on high for about 4 hours. Actually, I just shredded the roast right in the slow cooker (DO NOT OVERCOOK) and left it sitting in the cooking juices. YUM.. Looking foward to sandwiches and shredded pork tortillas rest of the week!
*This recipe is tested and approved by BOYD STREET KITCHEN.
This is one of the best Pork Chop recipes I’ve ever tasted .. French’s Crunchy Onion Ring Baked Pork Chops! They are so moist and delicious and… you guessed it… EASY..
3 cups (6 oz.) FRENCH’S® Original or Cheddar French Fried Onions
3 tbsp. all-purpose flour
6 (1/2-inch thick) bone-in or boneless pork chops, season with salt and pepper to taste
1 egg, beaten
Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
DIP pork chops into beaten egg; then coat with onion crumbs, pressing firmly to adhere. Place chops on baking sheet.
Bake at 400°F for 20 min. or until no longer pink in center.
** from Frenchs.com
Note: I actually bake mine about twice as long as stated above and turn them once during baking.