Pulled Pork with Caramelized Onions Recipe

Pulled Pork with Caramelized Onions

I have never pulled pork before, neither have I pulled a pig, and this is my second time eating pulled pork. Quite a simple dish to prepare, and the outcome is outstanding. 

The recipe I used suggested using pork shoulder or tenderloin but I used chops and it worked perfectly. I think just about any cut of meat will work. The tougher cuts like pork leg may take longer to cook and produce a much more juicier outcome.

I  reduced the amount of ingredients by 6 to get a single serving size, and cooked it in a ramekin. This was convenient and mess free.

I adopted the recipe from Cooking in Stilettos

Ingredients

1 pound chops (I used Svensk Rapsgris Kotlett)

1 large onion, thinly sliced

1 teaspoon extra virgin olive oil

1½ tablespoons turbinado or brown sugar 

1½ tablespoons apple cider vinegar

2 cloves  garlic, minced 

1/3 teaspoon dried oregano

Pinch salt and pepper

1/3 cup chili sauce (or BBQ sauce)

½ teaspoon minced chipotle chili in adobo

Ingredients

1.      Heat oven to 160°C/325°F

2.      Heat the olive oil in a large skillet over medium high heat.

3.      Add onions and cook, stirring occasionally, until they begin to soften, about 5 minutes

4.      Add sugar and cook until the onions are a rich golden brown, stirring continuously, about 6 to 8 minutes.

5.      Add the garlic, oregano, salt and pepper and cook for another minute.

6.      Add the vinegar and bring to a boil. Cook until the vinegar is mostly evaporated, about 1 minute.

7.      Remove from the heat and stir in the chili sauce and chipotle chilies.

8.      Place pork on a foil-lined rimmed baking sheet, add sauce and cover with aluminum foil

9.      Bake until a fork inserted in thickest part of pork can be twisted easily and meat shreds off with little resistance, about 3½-4 hours.

10.  Alternatively, instead of baking, you can cook the pork in a slow cooker on high for 4 hours or on low for 8 hours

11.  Once the pork is done, transfer it to a cutting board and shred using two forks. Add the sauce and mix.

Butter Pork (Pork Makhani) Recipe

Butter pork

Butter pork is nowhere near as common as butter chicken. Pork and chicken have similarities, so what works with chicken generally works well with pork. 

Butter pork may sound a bit unappetizing. Pork is already considered fatty, adding butter may be a step too far. But it is not, only a small amount of butter is added. Cream is the main ingredient. You can use oil instead of butter. The result will still be very delicious, however its perhaps not a good idea to call it “oil pork’.

Adopted from Easily Good Eats

Butter pork

Ingredients

25g butter

2 tablespoons oil

500 g diced pork tenderloin (I used Svensk Rapsgris Karré)

1 onion, diced

1 clove garlic, minced

1 tablespoon fresh ginger, minced

2 teaspoon curry powder

Chili powder or fresh chilies (to taste)

30ml natural yogurt 

40ml tomato paste (or 1 cup tomato puree)

100 ml heavy cream

100 ml water or chicken stock (omit if using tomato puree)

Directions

1.      Heat butter and oil in a saucepan over medium heat.

2.      Add the onion and salt and cook until translucent.

3.      Add curry powder, ginger and garlic and cook until fragrant, about 2-3 minutes. Stir constantly

4.      Add pork pieces and cook until browned

5.      Reduce heat to low, add yogurt, tomato paste, cream and water and simmer covered for 30 minutes. Stir occasionally

Butter pork

Pork Chops in Sour Cream (Wieprzowina W Smietanie) Recipe

Pork Chops with Sour Cream 

There is some mystery surrounding the origin of this dish. The name sounds Polish and English websites all state that it comes from Poland. However, Sissi from With a Glass  told me that Polish sites state that this is a Belorussian dish. I didn't check to see what the Belorussian sites claim. 

I was a bit hesitant to try this. Pork with sour cream does not sound to appealing. But strangely it works really well. The sugar balances the acidity quite well and the braising liquid, albeit very little, adds lot of flavour to sour cream 

Pork Chops with Sour Cream 

Adopted from BigOven

Ingredients

4 Pork chops (3/4" thick)

½ cup sour cream

½ cup water (or substitute with milk, stock or white wine)

2 tablespoons vinegar
1 tablespoon sugar 

Salt and pepper to taste

Ingredients

1.      Season both sides of the pork chops with salt and pepper. Fry in butter until brown. 

2.      Mix together vinegar, sugar and water and pour the mixture over the chops. 

3.      Bring to boil, reduce heat and simmer gently about 1¼ hours or until chops are tender.  

4.      Add sour cream and heat to just under boil.

5.      Alternatively instead of cooking on a stove top you can bake in a casserole dish at 175°C/350°F for 1¼ hours. Add all the ingredients, including sour cream and bake. Sour cream will separate

Pork Chops with Sour Cream