pork andamp ham

Super-easy and delicious way to make tender shredded or sliced pork shoulder in the Instant Pot. 

Instant Pot Pork Shoulder

onion

garlic

sugar

chili powder

kosher salt,

cumin

cinnamon

(4-1/2-

chicken broth

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. Thaw overnight in the refrigerator. Reheat in the microwave or over medium heat on the stovetop.

The Kitchn

Christine Gallary

Step 1

Thinly slice 1 medium yellow onion (about 1 1/2 cups) and 4 garlic cloves. Place 1 tablespoon packed brown sugar, 1 tablespoon chili powder, 1 tablespoon kosher salt, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon in a small bowl and stir to combine.

Step 2

Heat 1 tablespoon olive or vegetable oil in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté function until shimmering. Add the onion and garlic and cook until softened, about 4 minutes. Meanwhile, remove any twine or netting from 1 (4 1/2 to 5-pound) pork shoulder. Cut into 4 pieces (if your pork shoulder has a bone, do your best to cut around it) and pat dry with paper towels. Coat all over with the spice mixture.

Step 3

Add 1 cup low-sodium chicken broth or water to the pressure cooker. Arrange the pork (and bone if you have one) evenly on top of the onion mixture. Turn the pressure cooker off. Lock the lid in place and make sure the valve is set to seal. Set to cook under HIGH pressure for 60 minutes. It will take about 12 minutes to come up to pressure.

Step 4

When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure. Transfer the pork to a clean cutting board and discard the bone. At this point you can let the pork cool for at least 10 minutes before cutting across the grain to serve slices, or make pulled pork.

Step 5

To make pulled pork, pour the cooking liquid in the pressure cooker through a fine-mesh strainer set over a medium heatproof bowl; return the contents of the strainer to the pressure cooker. Use a spoon to skim the fat from the surface of the cooking liquid.

Step 6

Shred the pork into bite-sized pieces with 2 forks, discarding any large pieces of fat. Return the pork to the pressure cooker. Add either the cooking liquid 1/4 cup at a time or 1 1/2 cups barbecue sauce and toss until evenly combined and moistened. Taste and season with more kosher salt or barbecue sauce as needed.

This week it is time to shake off the gray coat of winter and welcome spring with a verdant chili from the slow cooker.

How To Make Slow Cooker Chili Verde

pork shoulder,

kosher salt, divided

tomatillos, husks removed, halved

poblano

jalapeños,

yellow onion, diced

garlic,

cilantro

oregano

Lime wedges,

Storage: Refrigerate leftovers in an airtight container for up to 5 days. To freeze, cool completely before dividing into freezer bags. Freeze flat and for up to 3 months. 

Patty Catalano

Broil the pork. Arrange a rack in the upper third of the oven and heat the broiler to high. Place the pork on a rimmed baking sheet and season with 1 teaspoon of the salt. Broil until lightly browned, about 2 minutes. Flip the pork and broil for  2 minutes more. Transfer the meat to a 6-quart or larger slow cooker.

Char the vegetables. Arrange the tomatillos, jalapeños, poblanos, and onion skin-side up in a single layer on the same baking sheet. Use the heel of your hand to flatten the jalapeños and poblanos slightly. The vegetables can touch, but should not overlap. You may need to broil in two batches. Broil until slightly charred, 2 to 4 minutes. 

Steam the peppers. Use tongs to transfer the jalapeños and poblanos to a medium bowl. Cover tightly with plastic wrap or aluminum foil. Let sit to ‘steam’ for 10 minutes. Once cool enough to handle, peel off and discard the skin. Transfer the peeled peppers and any accumulated liquid to the slow cooker.

Add charred vegetables, broth, and seasonings to slow cooker and slow-cook. Add the charred onion, tomatillos, and any accumulated liquid to the slow cooker. Add the garlic, broth, cilantro, oregano, and remaining 1 teaspoon salt. Cover and cook until the pork is tender, 7 to 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting. 

Shred the pork. Use a slotted spoon or tongs to transfer the pork to a cutting board. Shred into bite-sized pieces with 2 forks.  

Blend the sauce. Purée the sauce directly in the slow cooker with an immersion blender until smooth or to desired consistency. (Alternatively, blend the sauce in a regular blender.) Return the pork to the slow cooker and add the beans. Stir to combine until beans are heated through. Ladle into bowls and serve with chopped cilantro and lime wedges. 

Recipe: Cinnamon French Toast Casserole

pancetta,

ciabatta loaf (about 12 ounces), thinly sliced

ricotta cheese

vanilla

dark brown sugar

eggs

half and half

turbinado sugar

Rebekah Peppler

Butter an 8x8-inch casserole dish and set aside.

Heat a sauté pan over medium heat and cook the pancetta until cooked through and crispy, 5 to 7 minutes. Remove from heat and set aside to cool.

Fold together the ricotta, 1 1/2 teaspoons ground cinnamon, vanilla and brown sugar. In a separate bowl whisk together the eggs, half-and-half, and the remaining 2 teaspoons cinnamon.

Place a layer of ciabatta in the prepared pan. Spread the ricotta cheese mixture over the bread. Sprinkle cooled pancetta over top. Layer the remaining bread slices over top. Pour the egg mixture evenly over the bread, cover with plastic wrap and refrigerate overnight.

Remove the casserole from the fridge and allow to sit at room temperature for 20 minutes. Sprinkle with turbinado sugar. Preheat the oven to 350°F and bake 40 minutes or until the custard is set. Serve warm.

Recipe: Asian Cabbage Rolls with Spicy Pork

cabbage

salt

pork

white rice

shiitake mushrooms, finely chopped

egg,

sesame oil

soy sauce

ginger,

garlic, grated garlic paste

black pepper

scallions, chopped

fresh cilantro, chopped

rice vinegar

Adapted from Not Your Mother&#x27;s Casseroles by Faith Durand.

Sara Kate Gillingham

Preheat the oven to 400°F. Remove 12 large outer leaves from the heads of cabbage. Roll each leaf with a rolling pin gently to flatten and smooth it. Core the remaining cabbage and chop it very fine. Sprinkle it with the salt and set aside in a colander.

In a large bowl, mix the pork, rice, mushrooms, beaten eggs, sesame oil, soy sauce, ginger, garlic, and a generous amount of black pepper. Stir in the scallions and cilantro. Press and drain any remaining water off the salted cabbage and stir the cabbage in as well.

Lay a prepared cabbage leaf down with the stem end facing you. Place about 2⁄3 cup meat mixture into the stem end of the cabbage leaf. Fold in the sides and roll up the leaf, then place the bundle, seam side down, in one of the baking dishes. Re- peat with the rest of the cabbage leaves and meat mixture, placing 2 rows of 6 rolls in each dish. (If you have any leftover mixture it can be rolled into meatballs and tucked between the cabbage rolls to bake with them.)

To make the sauce, whisk together all the ingredients in a small bowl and pour it over the cabbage rolls, dividing it between the 2 baking dishes. (At this point the rolls can be covered and refrigerated for up to 24 hours. You can also freeze one dish for later use. Before adding the sauce, place the dish in the freezer and let the rolls freeze completely, then remove from the dish and stack in a freezer bag or con- tainer. To bake, thaw the rolls in the refrigerator overnight, place in a baking dish, pour the sauce over them, and bake as directed below.)

Bake for 35 minutes, or until an instant-read thermometer inserted into a roll at the center of a dish registers 160° F. Serve drizzled with the pan juices.

Extremely slurpable noodles smothered in a thick sauce made of black bean paste, diced pork belly, and vegetables. 

Jjajangmyeon (Korean Black Bean Noodles)

green cabbage (about 10 ounces)

onions

scallions

vegetable oil

pork pork loin

ginger

Korean black bean paste (chunjang or jjajang)

oyster sauce

chicken bouillon powder

water, divided

potato starch

Persian cucumber

apple cider vinegar

noodles noodles

Make ahead: The sauce can be made up to 3 days in advance and refrigerated in an airtight container. Reheat over low heat and pour it over freshly cooked noodles.Storage: It’s best to keep leftover sauce and noodles separate if you can. Refrigerate in airtight containers for up to 5 days.

James Park

Prepare the following, adding each to the same medium bowl as it is complete: Cut the core from 1/2 medium green cabbage; cut the leaves into 1-inch pieces until you have about 3 cups. Dice 2 medium yellow onions (about 3 cups) Finely chop 4 medium scallions (about 2/3 cup).

Heat 1/4 cup vegetable oil in a large heavy-bottomed pot or wok over medium heat until shimmering. Add the cabbage mixture and cook until the onions look translucent and the cabbage starts to brown in spots, 4 to 6 minutes. Meanwhile, cut 8 ounces pork belly or pork loin into 1-inch pieces. Peel and mince 1 (1-inch) piece ginger (about 1 tablespoon).

Add the pork and ginger and cook until the pork is no longer pink, 3 to 5 minutes. Make a well in the center by pushing everything to the sides. Add 1/4 cup Korean black bean paste to the well and use a spatula to stir-fry the paste in the pool of oil. Mix into the vegetables and cook until glossy and the vegetables are well coated, 3 to 5 minutes.

Add 1 tablespoon plus 1 1/2 teaspoons granulated sugar, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, and 1 1/2 teaspoons chicken bouillon powder. Stir-fry until everything is well incorporated, 1 to 2 minutes.

Add 1 1/2 cups of the water and stir to combine. Simmer, stirring occasionally, until the liquid is slightly thickened, 8 to 10 minutes. Meanwhile, place the remaining 1/4 cup water and 2 tablespoons potato starch or cornstarch in a small bowl and stir until the starch is dissolved. Bring a large pot of water to a boil over medium-high heat. Cut 1 medium Persian cucumber into matchsticks.

While stirring constantly, add the starch mixture and simmer until the liquid thickens to the consistency of a thick gravy, 2 to 3 minutes. Add 1 teaspoon apple cider vinegar and stir to combine. Remove the pot from the heat.

Step 7

Add 7 ounces fresh jjajangmyeon noodles (or 2 ounces dried) to the boiling water and cook according to the package instructions. Drain, rinse, and transfer the noodles to 2 to 3 individual serving bowls. Top with the sauce and garnish with the cucumber. Toss before serving.

This flavor-packed chicken salad sandwiched is loaded with herbs and wrapped up in tangy Dijon vinaigrette. 

Recipe: Italian Chicken Salad Sandwiches

bone-in, skin-on chicken breasts (2 large or 3 medium)

Olive oil

Salt

celery (from 2 medium stalks)

red pepper

almonds,

red onion (from 1/4 medium onion)

parsley leaves

bread

bacon (optional)

red wine vinegar

Dijon mustard

pepper

olive oil

Using precooked chicken: If you don&#x27;t want to cook chicken breasts, substitute 3 1/2 to 4 cups shredded rotisserie chicken.Storage: The chicken salad can be stored in an airtight container in the refrigerator for up to 4 days.

Elizabeth Passarella

Make the chicken salad: Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken on a rimmed baking sheet. Rub some olive oil over the chicken and season all over with salt and pepper. Roast until the chicken is cooked through, 25 to 30 minutes. The skin does not need to brown; you just want the meat to cook through. 

Set the chicken aside on the baking sheet until cool enough to handle. Shred the meat and discard the skin and bones. (You should have about 3 1/2 to 4 cups of shredded chicken.) Place in a large bowl, and drizzle the chicken with a bit of the juices from the pan just to keep it moist. Add the celery, red pepper, almonds, onion, and parsley. 

Make the vinaigrette: Place the vinegar, sugar, mustard, salt, and pepper in a small bowl and whisk to combine. While whisking continuously, pour in the olive oil until combined. Drizzle the vinaigrette over the chicken salad and toss to coat.

Make the sandwiches: Place 6 slices of bread on a work surface. Divide the chicken salad over the bread and spread into an even layer. Top each sandwich with 2 slices of bacon, then close the sandwiches with the remaining bread slices.

How To Make Breakfast Pizza

Cooking spray

unsalted butter

all-purpose flour

whole milk, divided

cheddar cheese, divided

sausage,

pizza dough,

hash brown potatoes, thawed

mozzarella cheese

scallions, thinly sliced

Storage: Leftover pizza can be stored tightly wrapped in the refrigerator for up to 3 days. Reheat in an oven or toaster oven for best results.

Meghan Splawn

Heat the oven. Arrange a rack in the middle of the oven and heat to 375°F. Coat a baking sheet with cooking spray.

Make the cheese sauce. Melt the butter in a small saucepan over medium-high heat. Add the flour and cook, stirring, until the butter-flour mixture loses its sheen, about 1 minute. Whisk in 1 cup of the milk and bring to a boil, whisking occasionally, until thickened, 3 to 4 minutes. Remove from the heat and whisk in 1/2 cup of the cheddar cheese and 1/4 teaspoon of the salt. Set aside to cool slightly while you make the rest of the toppings.

Cook the sausage and eggs. Heat a medium nonstick frying pan over medium-high heat. Crumble the sausage into the pan and cook until browned and cooked through, 5 to 7 minutes. While the sausage cooks, whisk together the eggs, remaining 1/4 cup of milk, and remaining 1/4 teaspoon salt in a medium bowl. Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate. Leave the sausage&#x27;s fat in the pan and pour in the egg mixture. Scramble the eggs until almost cooked through but still moist, 3 to 4 minutes. Remove the pan from the heat.

Roll and dock the pizza dough. Roll or stretch the pizza dough out into a 12-inch round. Transfer the dough to the baking sheet. Use the tines of a fork to &quot;dock&quot; (poke holes in) the pizza dough, working from the middle out to within 1 inch of the edge. This will prevent the dough from getting soggy from the steaming cheese sauce.

Sauce the pizza. Spread on the cheese sauce in a thin, even layer as you would pizza sauce. You might not use all the cheese sauce.

Top the pizza. Sprinkle the sausage onto the cheese sauce, followed by the hash browns, and finally the scrambled eggs. Sprinkle the pizza with the mozzarella cheese, remaining 1/4 cup of cheddar cheese, and scallions.

Bake for 20 to 25 minutes. Bake until the cheese is melted and and the crust is golden-brown, 20 to 25 minutes.

Step 8

Cool and slice. Let the pizza cool for 10 minutes; this gives the cheese sauce time to set and prevent it from oozing out. Transfer to a cutting board, slice, and serve.

Transform everyday pulled pork with your slow cooker and the sweet and tangy flavors of maple syrup and mustard.

Recipe: Slow Cooker Maple-Mustard Pulled Pork

(4- pork

maple syrup

tamari or soy sauce

Hamburger or slider buns

Pickled red onion

Storage: Combine leftover pulled pork and the extra cooking liquid in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.

Make the pork: Trim off any large pieces of fat from the surface of the pork. Sprinkle the salt, pepper, and oregano evenly over all sides of the pork, then rub the seasonings into the meat. Place in the crock of a 6-quart or larger slow cooker.

Place the maple syrup and mustard in a small bowl and whisk to combine. Pour over the pork, then turn the pork so that all sides are coated in the mixture. Pour the broth or water, tamari or soy sauce, and vinegar around, but not on top of, the pork. Scatter the onion pieces and garlic cloves around the pork. Cover and refrigerate the pork in the crock overnight.

Place the crock in the slow cooker and cook on the LOW setting until the meat can be easily shredded, 8 to 10 hours. Transfer the pork to a cutting board. Pour the cooking liquid through a fine-mesh strainer into a measuring cup and discard the solids. Skim the fat from the surface of the cooking liquid.

When it is cool enough to handle, use 2 forks or your fingers to shred the meat into bite-sized pieces. Discard any large pieces of fat. Transfer the pork back to the slow cooker. Add some of the cooking liquid until moist but not wet and toss to combine. Reserve the rest of the cooking liquid for storing leftovers.

Make the sauce: Place all of the sauce ingredients in a small bowl and whisk to combine. Pile the pulled pork onto buns, drizzle with some sauce, and top with pickled onions.

Thanks to the convection heat of the air fryer, these breaded pork chops cook up crisp and juicy every time. 

The Crispiest, Juiciest Air Fryer Pork Chops

(3/4

panko breadcrumbs

breadcrumbs

Parmesan cheese

garlic powder

onion powder

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Set an air fryer to 400°F and let heat for at least 10 minutes. Meanwhile, prepare the pork chops.

Season the pork chops all over with the salt and set aside. Whisk the egg and mustard together in a shallow dish. Shake the panko breadcrumbs, fine breadcrumbs, Parmesan, garlic powder, and onion powder together in a gallon zip-top bag. 

Dip each pork chop in the egg mixture to coat, then place in the breadcrumb bag. When all 4 pork chops are in the bag, seal and shake to coat the chops evenly in the crumbs. 

Coat the air fryer basket with cooking spray. Use tongs to transfer 2 pork chops into the air fryer and place in a single layer. Cook for 6 minutes. Flip and cook for 6 minutes more. The chops are done when the coating is golden brown and they register 145°F in the thickest part with a probe thermometer. Repeat with the remaining 2 pork chops.

A hearty stew made of beef, chicken, and pork, plus, potatoes, corn, lima beans, and okra.

Kentucky Burgoo

green bell pepper

carrots

celery

bacon (about 4 1/2 ounces total)

beef

pork shoulder

bone-in, skin-on chicken thighs, chicken drumsticks,

black pepper, divided

vegetable oil, plus more as needed

tomatoes

low-sodium chicken or beef broth,

bay leaves

thyme

russet potatoes (about 2 medium)

lima beans

corn kernels

okra

Worcestershire sauce

Storage: Refrigerate the stew in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating with more water or broth as needed to thin out to the desired consistency.

Top 26 pork andamp ham recipes from across the web

The most viewed pork andamp ham recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Sheng Jian Bao (Pan-Fried Pork Buns...

Baked Boneless Pork Chops

Recipe: Easy Wonton Soup

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Bola-Bola (Filipino Meatballs)

Tonkotsu Ramen

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Chinese Steamed Pork Buns

Top 26 pork andamp ham recipes from across the web

The most viewed pork andamp ham recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Pork Shoulder

How To Make Slow Cooker Chili Verde

Recipe: Cinnamon French Toast Casse...

Recipe: Asian Cabbage Rolls with Sp...

Jjajangmyeon (Korean Black Bean Noo...

Recipe: Italian Chicken Salad Sandw...

How To Make Breakfast Pizza

Recipe: Slow Cooker Maple-Mustard P...

The Crispiest, Juiciest Air Fryer P...

Kentucky Burgoo

Slow Cooker Lechón Asado (Cuban Moj...

Recipe: Smoky Mozzarella Pasta and ...

Thai Meatball Noodle Soup

Apple Sausage Stuffing

One-Pan Caramelized Apples &amp; Po...

Recipe: 3-Ingredient Slow Cooker Ro...

Roasted Pork Belly

Sheng Jian Bao (Pan-Fried Pork Buns...

Baked Boneless Pork Chops

Recipe: Easy Wonton Soup

Pea Salad

Jamie Oliver&#8217;s Pork and Chile...

Bola-Bola (Filipino Meatballs)

Tonkotsu Ramen

Ham and Potato Soup

Chinese Steamed Pork Buns

The most viewed pork andamp ham recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

One-Pan Caramelized Apples & Po...

Jamie Oliver’s Pork and Chile...