Category Archives: Braised

On the Menu This Week: Anna’s Amazing Pulled Pork Recipe

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This week I’ll be making this dish for my dear hubby for sure. He’s all out of lunch
portions of his favourite… Hickory Smoked Pulled Pork!
(pictures posted later)

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2 to 3lbs. Pork Loin Roast

2 tbsp. Dark Sesame Oil

591mL bottle of Mug Rootbeer

3 tbsp. Colgin’s Liquid Smoke – natural hickory

1 bottle Tony Roma’s Hickory BBQ Sauce

½ cup Frank’s Hot Sauce

8 D’Italiano Hamburger Buns

2 tsp. Salt

2 tsp. Pepper

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1.     Preheat your crock-pot on High while prepping the ingredients.

2.     Cut your roast into small fist sized pieces and place in your crock-pot.

3.     Coat your roast in Sesame Oil, and sprinkle liberally with salt and pepper flipping the meat around to coat.

4.     Add a full bottle of Root-beer, we prefer the Mug brand, but I am sure that any brand would work just as well.

5.     Add the Liquid Smoke, and stir mixture well before covering the crock-pot.

6.     Cook on High for 1 hour, then reduce your crock-pot’s temperature to Low for 5 to 6 hours.

7.     Add 1/3 bottle of BBQ Sauce, again we prefer it with the Tony Roma’s sauce, but any type would work.

8.     Cook for an additional 90 minutes.

9.     Remove meat from its liquid and place in large bowl.

10.     Turn off your crock-pot and discard the liquid.

11.  Using two forks pull the pork apart.

12.  Grind a generous amount of pepper over the meat.

13.  Add all of the remaining BBQ Sauce and Hot Sauce. Stir minimally to coat the meat.

14.  Cover and microwave the bowl for 2 minutes to warm and activate the sauces.

15.  Serve over sturdy hamburger buns. Makes 8 portions.

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Perfect for game day, or as an appetizer! This recipe freezes really well in individual servings, and makes awesome hot lunches with the addition of a fresh hamburger bun.

What is your go to pulled pork recipe?
Please click “Leave a Comment” below and share with me.

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Manitoba-Made Beef Short Ribs

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Last week I was cruising through my local butcher, and saw some packages of beef short ribs. I’d learned previously that my Food Fare (Portage and Mount Royal) only carries Manitoba Beef, so I knew I was getting a great quality product.

You might ask why I would bother to make Short Ribs for lunch… well I didn’t… I made them for dinner the night before. And wow were the leftovers amazing! So DO make extras when you try this recipe, because, like Lasagna, they are even better the next day!

Here’s a really, simple recipe that you can try (especially if you’re living in Manitoba) as it features Bon Vivant! Korean BBQ Sauce – a BIG favourite in our home. I love all of their products, but this one is my #1 choice.

Just five ingredients needed

Just six ingredients needed

By the way, I think that this recipe would also make a

n awesome appetizer for a small party.

Falling off the bone short rib goodness

Falling off the bone short rib goodness

What you will need…

Peanut Oil

10 Beef Short Ribs

1 Large Onion, rough chopped

4 cloves Garlic, rough chopped

1 cup Korean BBQ Sauce

1/2 cup Orange Juice

1. Heat 2 tablespoons of Peanut Oil on High in a deep, Dutch Oven, kind of pot.
I prefer to use Peanut Oil for searing as it has a higher smoke point than most cooking oils. But if you’re allergic to nuts, then pick one of these other choices, or use whatever you have on hand.

2. Pat your short ribs dry (on both sides) with a paper towel to remove any excess moisture otherwise it will hamper your ability to get a good sear on the meat.

I learned that trick from watching Julie & Julia!

3. Carefully place each rib into your hot oil, but do not crowd the pan.
I only put 5 ribs in at a time.

4. Sear the bottom side of the rib for 1 minute, then flip and sear the other side for a minute.
It’s okay to cover the pan while searing to avoid oil spatters.

5. Remove the seared ribs to a clean plate, and repeat for remaining ribs until all the ribs have been seared off.

Sear the ribs in smaller batches

Sear the ribs in small batches

6. For the next step, turn down your stove to medium high, and place your chopped onion and garlic into the oil to cook for 2-3 minutes, stirring often.

You should have a nice base of onions to lay the ribs upon

You should have a nice base of onions to lay the ribs upon

7. Pour in a cup of your favourite BBQ sauce, and 1/2 cup of orange juice.

You could even add bell peppers to this or any other vegetable to make it more stew-like

You could even add bell peppers to this or any other vegetable to make it more stew-like

8. Place the ribs on top of the onions so that they sit-up about halfway out of the braising liquid.

9. Cover the pot, and turn down the heat to Medium-Low. Cook at a light bubble for 2 hours.

NOTE: Be careful not to over-cook the ribs though… I went a bit beyond the 2 hours, and they were REALLY falling off the bone.

10. Serve with my Oven-Baked Basmati Rice recipe. I also like to mix my veggies right in to the rice before I serve it.

Don't these just make your mouth water?

Don’t these just make your mouth water?

This recipe made 3 portions.

Don’t forget to save a bowl of this yummy goodness for your LunchFor1 the next day. You can thank me tomorrow!

UPDATE: January 6, 2013This recipe is just so tasty that we wanted to make it again already using the homemade sauce.

UPDATE: January 6, 2013
This recipe is just so tasty that we wanted to make it again already using the homemade sauce.

This was my first time cooking Short Ribs,
but I’m keen to know how you cook your Short Ribs.

Please feel free to leave your recipe details in the Comments section.