Southern Style Pulled Pork (THM S)

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Barbecue is my family’s all-occasion food. Holiday? Barbecue. Birthday? Barbecue. The weekend? Well, you get the picture.

This recipe is so easy, you’ll be making barbecue every chance you get too!

Many times, you see barbecue done with a dry rub. While dry rubs are wonderful, I decided to go with a wet seasoning.

I started with a big, boneless pork shoulder, then the rest of it happens in a food processor or blender.

Place all of the seasoning mixture, except for the water, into your food processor. For the jalapeños, I seeded one half of it so that it would have some heat but not too much. If you like it spicy, feel free to leave the seeds and ribs on both sides, or remove them for a more mild flavor.

Pulse until it forms a slightly thick paste.

There will still be pieces of onion and jalapeño – that’s OK!

Place the pork shoulder directly into your Dutch oven, pour the wet rub over the pork and massage it all over.

Carefully pour (around the pork, not ON) in the water. Place the lid on your Dutch oven and place it into a pre-heated 300 degree oven.

This bad boy is going to cook low and slow for 4.5-5 hours with the lid on, then the lid comes off and it will continue cooking another 45 minutes to an hour.  The pork should have a dark outer bark when it’s done.

Cooking the pork in the oven as opposed to the slow cooker gives you tender meat, while also having a crispy outer bark. The bark, to me, is one of the BEST parts. It’s crispy, flavorful, and a little smoky. The fat cooks down, making all of the meat perfectly tender. It’s the best of both worlds between a slow cooker and smoker.

Let the meat rest for about 10 minutes before shredding it between two forks.

Serve immediately, or refrigerate for a make-ahead meal on a weeknight. Try it with my quick and easy Sweet & Spicy Paleo Barbecue Sauce!

• Servings: 4
• Time: Prep, 10 minutes; Cook time, 6 hours
• Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

• 2.5 – 3lb boneless pork shoulder
• 1/4 c EVOO or liquid coconut oil
• 1 small red onion, quartered
• 1 jalapeño, halved (option to seed halfway, all the way, or not at all)
• 2 cloves garlic
• 1 Tbsp Pyure or THM Gentle Sweet
• 1/2 tsp blackstrap molasses
• 1 Tbsp chili powder
• 1/2 Tbsp smoked paprika
• 3/4 Tbsp salt
• 2 tsp pepper
• 1/4 tsp ground cayenne pepper
• 1 cup water

Directions

1. Preheat oven to 300.
2. Place all seasoning ingredients, except for the water, into a food processor and pulse until a slightly thick paste forms.
3. Place the pork into a large Dutch oven, pour the seasoning mixture over it and massage into the pork. Pour the water (around, not ON) into the pot with the pork.
4. Cover and place into the oven for 4.5-5 hours.
5. Remove the lid, place back into the oven for another 45 minutes to an hour.
6. Let the meat rest for 10 minutes before shredding between two forks.

 

 

Roasted Pork Tenderloin & Baked Apples

Pork chops and apples is one of my all-time favorite Fall combinations. It’s probably my dad in me, because he’s an apple man unlike no other.

Growing up, I remember (somewhat fondly) having Stouffer’s baked apples. It must have been my dad’s favorite side dish, because we had it a lot. I haven’t had those apples in years, because with their sugar content they might as well be candy. Since I’ve stopped eating sugar, my palette has changed and I just don’t enjoy crazy-sweet things anymore.

That’s why these baked apples are the bomb. The sweetness comes from pure apple-y goodness, and I spiced them up with a blend of cinnamon, nutmeg, ginger, and a little salt. I added a little xanthan gum to the mix to make a light sauce, and it all came together perfectly.

The pork tenderloin, I kept relatively simple with light seasoning, searing it in my cast iron skillet, and finishing it in the oven.

I topped it all off with some FP gravy from last week’s turkey feast.

All in all, the perfect Fall-inspired meal.

Roasted Pork Tenderloin (THM FP)

• Servings: 4-5
• Time: 30 minutes
• Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

• 1-2 lbs lean pork tenderloin
• 1 tsp ground sage
• 2 tsp dried thyme
• salt and pepper

Directions

1. Preheat oven to 375.
2. Heat a large cast iron skillet over medium heat. Season the tenderloin with the sage, thyme, salt, and pepper and rub it into all sides of the meat.
3. Place the meat into the hot pan, and sear it about 3 minutes on all sides.
4. When flipping the meat onto the final side to sear, remove from heat and place into the oven to finish. Bake for about 10-15 minutes, or until desired internal temperature is reached.

Baked Apples (THM E)

• Servings: 4-6
• Time: 45 minutes
• Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

• 2lbs apples (any variety or mix that you like. I used Honeycrisp)
• 1 Tsp softened butter
• 2 palmfuls ground cinnamon
• 1 palmful ground ginger
• 2 pinches nutmeg
• 2 pinches salt
• 1/4 tsp xanthan gum

Directions

1. Preheat oven to 375.
2. Peel and slice the apples. Mine were on the larger side, and I used an apple cutter, then halved some of the larger pieces. The only thing to note here is the thinner you slice them, the faster they cook. Place the sliced apples into an 8×8 pan.
3. Season the apples with the softened butter, cinnamon, ginger, nutmeg, salt, and sprinkle on the xanthan gum. Stir to combine and place in the oven uncovered to bake for 30-40 minutes.
4. Stir halfway through to help activate the xanthan gum.
5. Let stand for 5-7 minutes, and serve.