Pork – Page 4 – Fun Foodie Family

Herb Roasted Pork Loin Ribs

Evening guys! I am a little behind on posting my recipes up on the blog =0 I have a few in the works this week as well. I will get caught up hopefully by the end of the week! Hope you had a great Monday!

Herb Roasted Pork Loin Ribs

Ingredients

1 pork loin rib roast, bone-in, about 4 to 5 pounds
kosher salt and freshly ground black pepper
1 to 2 tablespoons finely chopped fresh herbs, thyme, sage, and rosemary
4 cloves garlic, minced
2 tablespoons olive oil

Directions

Heat the oven to 450 F. Combine the herbs, garlic, and olive oil and mix well. Rub over the pork roast.

Brown all the sides of the roast in your cast iron pan.

Place cast iron skillet in the oven and roast at 450 F for 30 minutes. Reduce heat to 325 F and continue roasting for about 20 minutes per pound, or until the temperature reaches at least 145 F.*

Tent the roast with foil and let it rest for 10 minutes before slicing.

I served with Au Gratin Poatoates and a veggie,

Crockpot Pork Spare Ribs

Pork, Sandwiches

Afternoon ya’ll! So the other day we had these amazing BBQ pork thanks to my crockpot!

I found these beautiful pork spare ribs on sale at the store, so the night before, I doused each side in this steak spice mixture along with a generous pinch of fennel seeds, salt, pepper, and olive oil. Then I browned each side until caramelized, then let cool. I stored it in the fridge overnight still in the juices and seasoning. Then in the morning I put it in my crockpot and cooked it on low for 10 hours. We added them to Hawaiian rolls and topped with our favorite BBQ sauce (Sticky Fingers). img_9705-1 img_9720-1 img_9722-1

Smokey Pork Sholder

Pork

This pork is my best yet. Really it is all thanks to my spice blend rub and beer. I am sharing to make this world a better place =)

Spice Rub- 3 tablespoons olive oil, 1 tablespoon Worcestershire sauce, 1 tablespoon white cider vinegar, 1 tablespoon each of chili powder, cumin, onion powder, garlic powder, fennel seeds, salt and pepper.

I massaged the pork all over with the rub and let sit for about 30 minutes (the longer the better). I heated up my dutch oven on high and added a few tablespoons of olive oil. Then I browned all sided of the pork shoulder. After that, I added in 2 beers and 1 small container of beef broth. I turned the heat down to medium low and let cook for 6 hours. This would be awesome in a crockpot as a weekday meal!

First meal was BBQ Sandwiches. Success!

Meal 2- Pork enchiladas You can never go wrong with enchiladas!

Baked Shells with Sausage and Ricotta

Pasta, Pork

Happy Friday everyone! We made it! My parents came over for dinner, and I made this yummy meal. Tonight we are just relaxing and catching up on our TV shows! I am researching Sloppy Joe recipes…the girls have been asking me to make some, so I am looking to switch it up! I’m planning on making them tommorrow night, so I will let you know how they turn out! Yea for the weekend!!!!

Baked Shells with Sausage and Ricotta

Ingredients

1 package of jumbo pasta shells
1 lb Italian sausage
1 jar spaghetti sauce
1 can of diced tomatoes
1 small container ricotta
salt and pepper
1 package mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 350.

Cook pasta according to package directions. Drain and set aside.

In a large skillet, cook Italian sausage until no longer pink. Drain fat. Stir in can of diced tomatoes and cook 2 minutes. Remove from heat and stir in ricotta cheese, salt and pepper.

Spread a few spoonfuls of spaghetti sauce mixture over bottom of a casserole dish. Stuff the shells with the meat and cheese mixture and place in pan. Pour the jar of sauce over shells and top with Mozzarella and Parmesan cheese.

Bake for 20 minutes then place under broiler until cheese is browned.

BBQ Pineapple Pork Sliders

Pork, poultry, Sandwiches

Hey guys! Made these bad boys via The Chew. Hawaiian Rolls and shredded pork are always a hit in my house!

Ingredients

1 tablespoon butter (to grease)
12 sweet slider buns (cut in half)
1 rotisserie chicken, shredded- I used my crock pot shredded pork butt instead.
1 cup store-bought barbecue sauce
2 cans crushed pineapple (drained, 8 ounces each)- I used 1can. I made half with pineapple and half without.
2 cups Monterey Jack cheese (shredded)- I used mild cheddar
3 tablespoons butter (melted)
2 tablespoons sesame seeds- I left this out, because heaven forbid someone should eat a seed

Directions

Preheat the oven to 350ºF. Grease a 9×13-inch baking dish with butter.
Place the bottom of the slider buns in the bottom of the baking dish.
In a large bowl add the rotisserie chicken and barbecue sauce and mix to combine. Place on top of the slider buns. Top with crushed pineapple and monterey Jack cheese. Place top buns on top of all of the sliders. Brush the tops with melted butter and sprinkle with sesame seeds. Bake for 10-15 minutes until cheese is melted and sliders are warmed through.