The Best Pork Recipes (Appetizers, Dinner & More)

BBQ Shotgun Shells Recipe

Jessica — Thu, 20 Mar 2025 12:00:00 +0000

This BBQ Shotgun Shells recipe will be the hit of your next tailgate or cookout! Bacon-wrapped manicotti shells are stuffed with a cheesy jalapeño and ground meat mixture. Brushed with bbq sauce and cooked to crispy, caramelized perfection on the grill or smoker — or even in the oven or air fryer.

Jessica's Notes

From the second these viral BBQ Shotgun Shells started popping up on social media, I knew we had to make them! All the shotgun shells recipe I found did not cook the noodles, so we tried it that way and ended up with crunchy noodles. So we got busy and started testing and found that a quick boil on the manicotti makes all the difference! We like to serve them up alongside crispy grilled pork belly burnt ends and our favorite easy baked beans recipe and a bowl of broccoli salad for a true bbq feast.

What Makes This BBQ Shotgun Shells Recipe So Good?

Drool Worthy: The crispy caramelized bbq bacon exterior complements the tender pasta and creamy and meaty filling so perfectly.
Make-Ahead Friendly: Assemble them a day before your event, then cook when ready for an easy, stress-free appetizer.
Smoky and Savory: My Dad described these as a “meaty flavor explosion” and we couldn’t agree more, they are truly bursting with bold flavors.
Perfect for Parties: These beefy shotgun shells are guaranteed to be a hit, especially for a Fourth of July bash or game day. Your guests will be begging for you to share the recipe!

Key Ingredients

You’re going to love how all of these bold ingredients taste when they come together in one bite. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Manicotti Shells: These large, fat noodles are perfect for stuffing. Many shotgun shell recipes don’t cook the noodles, but after trying it that way, we don’t recommend it. The noodles don’t soften all the way and stayed crunchy. Doing a quick 3-minute boil easily fixes that issue!
Ground Meat: We like to use a combination of ground beef and ground Italian sausage, but you can use any kind of ground meat you prefer. Chorizo is another great choice! We like to use hot ground sausage when we are not making them for the kids.
Cheese: We used Colby Jack, but you can substitute this with Monterey Jack, sharp cheddar, or any similar melty cheese.
Cream Cheese: It needs to be room temperature, so don’t forget to leave it on the kitchen counter for an hour or so prior to using.
Barbecue Sauce: Use your favorite brand! I typically go for the original Sweet Baby Ray’s as it’s slightly sweet and perfectly compliments all the spicy and savory flavors.
Jalapeños: For mild heat, remove the seeds as that’s where most of the heat is. Or, if you like a little extra spice, leave the seeds in the mix.
Bacon: Any brand/type of bacon will get the job done, but we prefer to use thick-cut bacon.

How to Make BBQ Shotgun Shells

Take a quick look at how to make these bbq shotgun shells, but please scroll down to the recipe card for full instructions! You can grill them, smoke them, or even oven bake or air fry them if you don’t want to have to go outside. If you are cooking them inside, feel free to add a 1/2 teaspoon of liquid smoke to the filling for a more authentic taste.

Mix the beef and sausage together. Add the cheese, cream cheese, bbq sauce, jalapeños and seasonings.

Boil the manicotti for just 3 minutes, then drain and rinse. Stuff the cooked shells with the meat mixture.

Wrap a piece of bacon around each shell and then brush them generously with bbq sauce.

Grill, smoke, bake, or air fry the shotgun shells, brushing often with bbq sauce.

Chef’s Tips & Variations

Stuffing the Shells: Make sure to press the meat all the way in, making sure there are no air bubbles in the middle. I find it easiest to add the meat mixture from just one side, that way you know it’s full when it starts coming out the other side.
BBQ Sauce: We like to brush them multiple times with bbq sauce throughout the cooking process to really caramelize the bacon and help to develop a deeper, richer flavor.
Extra Spicy: For an extra fiery version, swap the jalapeños for serrano peppers or habaneros. You can also use a spicy bbq sauce.
Add a Sweet Kick: Mix a little honey or brown sugar into the BBQ sauce for a subtle sweetness that balances the heat.
Make It a Meal: Serve alongside creamy garlic mashed potatoes and grilled corn, sweet creamed corn, or these crispy corn ribs recipe for a complete dinner.

How To Prepare This Shotgun Shells Recipe in Advance

Yes you can make these ahead – just make sure that you do not cook the noodles any longer than 3 minutes or they can become soggy as they rest.

Make Ahead: Assemble them in advance, stopping at the step of wrapping them in bacon (do not brush them with bbq sauce yet). Store them in the fridge in an airtight container for up to 48 hours.
Ready To Cook: Remove them from the fridge 30 minutes before cooking. Brush them with bbq sauce and cook as directed.

BBQ Shotgun Shells Recipe

This mouthwatering bacon-wrapped BBQ Shotgun Shells recipe is the perfect smoky, cheesy, and meaty appetizer your guests will devour!

Course 4th of July, Appetizer

Cuisine American

Keyword BBQ Shotgun Shells, shotgun shell recipe, Shotgun Shells BBQ, Shotgun Shells Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 288kcal

Author Jessica

Ingredients

16 oz manicotti shells
1 ½ lbs ground beef
1 lb ground Italian sausage
1 ½ cups shredded Colby Jack cheese or sharp cheddar cheese
8 oz cream cheese room temperature
1 ½ cups barbecue sauce divided
2 jalapeños minced (seeds removed for mild heat)
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
1 lb thick-cut bacon

Instructions

Bring a pot of water to a boil and add the manicotti. Boil for 3 minutes, then drain and rinse. Separate the noodles so they don’t stick or collapse. Don't boil the noodles any longer, or they can become soggy!
Mix the beef and sausage together until combined. Add the cheese, cream cheese, ½ cup BBQ sauce, jalapeños, garlic powder, onion powder, paprika, salt and pepper and mix until well combined.
Using your hands, gently stuff the shells with the meat mixture, making sure to push the filling all the way to the middle, with no air bubbles. I like to add the meat from one side to ensure the center of the shell gets filled.
Wrap a piece of bacon tightly around each shell. Brush the bacon wrapped shells with BBQ sauce.

Grilling

If using a gas grill, heat the grill to 300°F, then turn off the burners on half the grill. If using a charcoal grill, lay the charcoal on one side only and keep the fire lower at around 300°F.
Place the shotgun shells on the side away from the fire. Brush with more BBQ sauce and cover the grill. Cook for 15 minutes, then flip and brush the other side with BBQ sauce. Continue cooking for about 10 to 15 minutes more, until the bacon is crispy and a meat thermometer inserted into the center reaches 160°F.

Smoker

Preheat your smoker to 250°F. Smoke for 60 minutes, brushing with bbq sauce half way through. After the first 60 minutes, flip the shells over, add more barbecue sauce, and continue smoking for another 30 minutes.
Brush them with bbq sauce once more and then continue smoking them for 20 to 30 minutes more, until the bacon is crispy and a meat thermometer inserted into the center reaches 160°F.

Oven

Preheat the oven to 300°F. Line a baking sheet with parchment paper or foil. Arrange the shells on the baking sheet in an even layer, leaving a little room between each one for even cooking.
Bake for 20 minutes. Flip and brush with bbq sauce, then bake for 15 minutes more. Flip once more and brush again with bbq sauce. Cook for 5 to 10 minutes more, until the bacon is crispy and a meat thermometer inserted into the center reaches 160°F. If you bacon is not crispy enough, you can broil them for a few minutes, just watch very closely!

Air Fryer

Place 5 to 6 shells in the air fryer basket and set the air fryer to 300°F. You will need to cook the shotgun shells in batches. Cook the shells for 10 minutes, then flip and brush with more BBQ sauce. Flip and brush them with bbq sauce once more, cooking for 10 minutes more.
Flip one last time, brushing with bbq sauce once more, and then cook for another 5 to 10 minutes, until the bacon is crispy a meat thermometer inserted into the center reaches 160°F.

Notes

Storing: Shotgun shells are best served fresh when the bacon is good and crispy, but you can store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to try to crisp the bacon up again.
Liquid Smoke: If cooking them in the oven or air fryer, feel free to add 1/2 a teaspoon of liquid smoke to the meat filling. This will add more of an authentic smoky flavor.

Nutrition

More Easy BBQ Recipes to Try!

BBQ Pulled Pork Sliders

Crockpot BBQ Meatballs

Easy BBQ Oven Pulled Chicken

Slow Cooker Pulled Pork

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Authentic Cajun Gumbo Recipe

Jessica — Thu, 13 Mar 2025 12:00:00 +0000

Passed down through generations, this authentic Cajun Gumbo recipe is the real deal! Made with a smoky, flavorful dark roux and your choice of proteins, this Louisiana delicacy is perfect served over rice.

Recipe Rundown: What You Should Know

Authentic Taste: Made with a dark roux and the traditional “Holy Trinity”.
Feeds A Crowd: Served with rice, it’s a complete meal that fills you up.
Make In Advance: Flavors deepen over time, so it’s even better the next day!
Customizable: Swap the proteins, vegetables, and choose your spice level.
Freezes Great: Just as good reheated for a quick dinner anytime.
Takes Time: You can’t rush gumbo, but it’s always worth the effort!

What Is Gumbo?

Gumbo is a hearty Louisiana stew made with a dark roux, the Cajun “holy trinity” of onion, green bell pepper, and celery, and a mix of proteins like chicken, sausage, and shrimp. Gumbo has a rich, smoky, and savory flavor with layers of spice and earthiness. Often thickened with okra or filé powder, it’s traditionally served over rice and blends Cajun, Creole, and African influences into one bold and comforting dish.

Test Kitchen Approved

“We used shrimp, chicken, andouille sausage and oysters in our gumbo and it was truly divine! I was distracted and burned my roux on the first try and had to start over, so watch closely. We will definitely be making another batch of this gumbo again soon!” — Maria, abuela of six that loves from-scratch recipes.

Learn more about our Test Kitchen ➔

Key Ingredient Notes

Below you will find helpful notes and substitutions for a few key ingredients. Visit the printable recipe card below for ingredient amounts.

Flour and Oil: These two come together to create a roux, which is the base of any good gumbo imparting an almost nutty and smoky flavor. Measure both with care — you can’t have too much or too little of either ingredient or the roux will be off.
Holy Trinity: A traditional Cajun trio of vegetables: diced onion, celery, and green bell pepper. My granny always dices the celery leaves and includes those for extra flavor.
Garlic: You can certainly measure the garlic with your heart when making gumbo!
Stock: You can use seafood stock, vegetable broth, chicken stock, beef stock, or even plain water. Seafood or chicken stock are what I prefer to use.
Okra: Grab it frozen and already sliced to save time. My granny always sautés the okra in a separate skillet before adding it to the pot of gumbo. This reduces its slimy texture, enhances its flavor, and helps to thicken the gumbo without making it gummy.
Diced Tomatoes: While optional, we always add a can of diced tomatoes. They add a savory flavor and the acidity also helps to cut back on the sliminess associated with okra. Use the whole can — don’t drain it, the juices add flavor.
Cajun Seasoning: Slap Ya Mama is my personal favorite store bought version.

Protein Options

For the proteins, I like to use a mix that adds layers of flavor and texture. You can choose to make your gumbo with or without seafood, it’s completely up to you!

If you’re including alligator or chicken, cut them into bite-sized pieces and sear them in a hot skillet with a little oil. You don’t need to cook them all the way, just get a nice golden crust. Andouille sausage is my go-to, but any smoked sausage will do. I always sear the sausage first to bring out its smoky flavor and deepen the overall richness of the gumbo.

Shrimp should be peeled, deveined, and thawed if you’re using frozen. There’s no need to include the heads or tails. Fresh oysters are ideal, but canned oysters can work in a pinch if you drain them well. Lump crab meat is my favorite, although any variety will work. Be sure to run your fingers through the crab meat to check for any pieces of shell or cartilage before adding it to the pot.

How To Make Cajun Gumbo

Making gumbo is a labor of love that pays off in every spoonful. Once you have the roux, the rest of the steps are fairly simple! Below is a quick recipe overview with some helpful tips for success. Scroll down to the printable recipe card for the full instructions.

The key to any good gumbo is really quite simple… Don’t burn the roux! You want the roux to be dark brown, but if it burns, toss it out and start over again. You cannot save a burnt roux as it will make the entire batch of gumbo bitter!

To make a roux for gumbo, combine equal parts of oil and flour. Cook, whisking constantly, until it becomes a dark brick brown color, similar to melted milk chocolate.

Gumbo flavors meld and deepen the longer it cooks. Allow at least 1 hour for the flavors to develop fully, but 2 hours is even better. Add sausage, chicken, and/or gator, to the gumbo in the last 20 minutes of simmer time.

Once cooked, turn off the heat and add the shrimp, crab, and/or oysters. Place the lid on the pot to trap in the heat and let it sit for about 10 minutes or until the seafood is cooked.

While some people add their seafood earlier in the process, my granny always insists we do it this way. Seafood cooks very quickly and can become rubbery if cooked for too long.

Once the seafood is cooked through, taste and adjust the seasonings as needed, then serve!

Chef’s Tips

Gumbo filé is a powder made from dried sassafras leaves. It adds a mild, earthy flavor and is commonly used to thicken gumbo, especially when okra isn’t used. Want to use gumbo filé? Start with ¼ to ½ teaspoon per bowl or about 1 teaspoon for a whole pot. Add it at the end of cooking, or just before serving, as it can become stringy or bitter if over-cooked.

My granny never added bay leaves, so we don’t either… However they are a common addition in many cajun gumbo recipes. Feel free to add a couple when simmering and remove them before serving.

When making your roux, patience is the key to success! You can’t rush this process by turning up the heat. A good dark roux will take up to 20 to 30 minutes. A darker roux will give the gumbo a richer, more complex flavor. However, if you see black specks or it starts to smell burnt, toss it and start over.

When simmering gumbo, you can leave the lid of the pot on or off. For a thicker gumbo, remove the lid so some of the liquid will evaporate and thicken as it cooks. For a thinner gumbo, leave the lid on. Always remember, the longer it simmers, the more flavorful your gumbo will be!

Cajun Gumbo Recipe

This Cajun Gumbo is made with a deep, smoky roux and your choice of proteins, becoming more flavorful the longer it cooks. One spoonful of this hearty and rich gumbo, and you’ll feel like you're in the heart of Louisiana!

Course Seafood, Soup

Cuisine American, Cajun

Keyword cajun gumbo recipe, gumbo, gumbo recipe, seafood gumbo, seafood gumbo recipe, shrimp gumbo, shrimp gumbo recipe

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings servings

Calories 781kcal

Author Jessica – The Novice Chef

Ingredients

For the Roux

1 ½ cups all-purpose flour
1 ¼ cups vegetable oil

For the Gumbo

1 large white or yellow onion diced
1 large green bell pepper seeded and diced
1 ½ cups diced celery include the celery leaves for more flavor
6 cloves garlic minced
8 to 10 cups low-sodium seafood or chicken broth or water
16 oz frozen sliced okra
1 (14.5 oz) can diced tomatoes or fire roasted diced tomatoes, do not drain, optional but they help cut any slime from the okra
3 tablespoons garlic powder
3 to 5 tablespoons cajun seasoning can also add cayenne pepper for more heat
Tabasco sauce to taste

Protein Options

2 to 3 lbs andouille or smoked sausage, chicken, or alligator chopped into bite size pieces and seared in a hot skillet with oil
3 lbs raw shrimp deveined, heads and tails removed
1 lb lump crab meat drained
8 oz oysters rinsed and drained

For Serving

white rice
green onions sliced
Tabasco sauce
crackers such as oyster crackers or saltine crackers
Filé powder optional, read notes below for more info

Instructions

In a large heavy bottomed pot, I use a 7-qt dutch oven, over medium-high heat, add the flour and oil. Cook the roux, continuously stirring with a whisk, until it reaches a dark reddish brown color, about 20 minutes. You cannot walk away or stop stirring, otherwise the roux will burn and you will have to toss it out and start all over again.
After you have gotten your roux to the desired color, add the onion, bell pepper, and celery. Cook, stirring often, until wilted about 7 minutes. Add garlic and cook for 30 seconds more.
Turn the heat down to low and slowly add broth to the roux, 2 cups at a time. Bring gumbo to a very low simmer, but not a boil. You can decide how much broth you would like to add, but I recommend starting with 8 cups broth. A traditional gumbo should be a little less thick than a bisque style soup. Remember the gumbo still has a while to cook, so you can always add more broth to thin it out later in the process!
Now, in a separate pan, sauté the okra with oil until it is soft, about 12 minutes. Add the okra to the gumbo. If you are worried about "okra slime" you can place the sautéed okra on a serving plate lined with napkins. Place more napkins on top and lightly press with your hand to remove majority of the oil.
Add the tomatoes, garlic powder, cajun seasoning, and about 3 tablespoons Tabasco (adding more later to taste). Bring the gumbo back up to a low simmer (bubbling, but not boiling).
Simmer for an hour (or up to 2 hours), over low heat, stirring occasionally. During the last 20 minutes of your simmer time, add the sausage, alligator, or chicken if using. Keep the lid off while simmering for a thinner gumbo and keep the lid on for a thinner gumbo. I usually start with the lid off and then place the lid on when it reaches the thickness that I like. You can always add a little extra broth (or water) to thin it out again if needed. The longer you let your gumbo simmer, the richer and deeper in flavor it becomes.
Add the shrimp, crab meat, and oysters and place the lid back on the pot. Turn off the heat and let the gumbo sit until the seafood is cooked through, about 10 minutes.
Taste your gumbo and adjust seasonings, as needed, adding extra broth if your gumbo is a little too thick. Serve gumbo over white rice, as desired, with sliced green onions on top. If your gumbo is salty enough and only needs more heat, add more hot sauce or cayenne pepper. Cajun seasoning has a lot of salt in it, so be careful!

Video

Notes

How to Store: Transfer leftover cooled gumbo to an airtight container and store in the fridge for up to 5 days. The flavors only get better over time, so this is a great make-ahead dish for hosting dinner or keeping warm in a crockpot for a potluck!

How to Freeze: Gumbo freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or zip-top bags. Remember to leave a little room in each container for the soup to expand as it freezes. Freeze for up to 3 months.

How to Reheat: Reheat gumbo on the stovetop over low heat until warmed through or in the microwave in 30-second bursts, stirring often. If it’s too thick, add a splash of water or broth to loosen it up. If reheating from frozen, thaw in the refrigerator overnight before warming for best results.

Optional Filé Powder: My granny never used filé, but it is common in some families to add it to their gumbo. Filé powder, ground up sassafras leaves, slightly thickens the gumbo and also adds an herbal, earthy flavor. Add it at the end of cooking or just before serving, starting with ¼ to ½ teaspoon per bowl or about 1 teaspoon for a whole pot, then adjust to taste.

Nutrition

Frequently Asked Questions

What’s the difference between gumbo and jambalaya?

Gumbo is a stew served over rice with a rich, roux-based broth. Jambalaya is a rice dish where the rice cooks with the meat and veggies, more like a Cajun-style paella.

Is gumbo spicy?

It has a bit of heat from Cajun seasoning and optional andouille sausage, but is not overly spicy if made as written. You can easily adjust the spice level by using more or less cayenne and adding hot sauce to taste.

What’s the best rice to serve with gumbo?

Traditional gumbo is served over plain white rice, but jasmine or long-grain rice works well too.

What if my gumbo is too thick?

If your gumbo turns out thicker than you like, simply thin it by stirring in small amounts of broth or water until it reaches your desired consistency.

Can I skip the okra?

While you can leave it out (my Granny is shuddering right now at the thought), okra is a very traditional addition to gumbo. It helps to thicken the gumbo and also adds flavor and texture. However, you can supplement it with about 1 teaspoon gumbo file powder, an additional can of tomatoes, or extra onion, bell pepper, and celery.

Can I make gumbo ahead of time?

Yes! Gumbo actually tastes better the next day as the flavors have more time to develop. Just store it in the fridge and reheat gently.

What To Serve With Gumbo

Gumbo is traditionally served over white rice, which helps soak up the rich, flavorful broth. We also love pairing it with a side of cornbread or a piece of crusty French bread for dipping. Many of our family members like their gumbo with a side of oyster crackers or saltine crackers as well.

For garnishes, we always set out a bottle of hot sauce and add sliced green onions on top. If you like the flavor of filé powder, you can also sprinkle it on top right before serving.

More Cajun Inspired Recipes To Try

This gumbo recipe is a family recipe, passed down from my Granny who served it every Christmas Eve. While she’s shared many other Cajun recipes, like her red beans and rice, easy baked oysters, and dirty rice, this gumbo is a family favorite! Here are a few more dishes you may enjoy:

This Cajun chicken alfredo combines tender chicken, bold spices, and my homemade Alfredo sauce recipe for a comforting meal.
Ready in 30 minutes, this creamy, spicy Cajun jambalaya pasta its loaded with shrimp, chicken, and andouille sausage.
Let your crockpot do the heavy lifting with this bold and hearty slow cooker cajun chicken and sausage dinner.
Bursting with bold flavors and a velvety cream sauce, you won’t be able to resist this creamy Cajun chicken pasta recipe! Feeling shrimp instead? Try this Cajun shrimp pasta!

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Pork Tenderloin with Apples

Jessica — Sat, 10 Aug 2024 09:00:00 +0000

This spiced and juicy pork tenderloin with apples is a 25-minute Fall dinner that is easy enough for busy weeknights. The sweet-and-savory sauce made with shallots and tender apples pairs perfectly with the autumn spiced pork medallions!

Why I Love This Juicy Pork with Apples

It’s no secret that fall is my favorite time of year! And while pumpkin usually steals the show, apples shouldn’t be ignored. And it’s not just the sweet treats, savory dishes like this juicy pork with apples is so cozy to serve on a chilly fall night! Well, I live in Florida, so it never gets too chilly… but you get the idea. Grab your cinnamon and apple cider for this easy fall-flavored entree! Here’s why I make it every year:

Sweet and savory: There’s a perfect balance of flavors between the warm spices, sweet apple, tender pork, and fragrant shallots.
Fancy but easy: This spiced pork with apples is an easy 25-minute dinner that will impress all of your guests!
Prep-friendly: Make the spice mixture and chop all the ingredients in advance so you can save time the night of your event.

Enjoy more of my favorite fall dinner recipes like this roasted butternut squash soup, my family recipe for the best crockpot pot roast and this slow cooker beef stew with apple cider.

Key Ingredients

This juicy pork is seasoned with fall spices like cinnamon, cardamom, and nutmeg. Below you will find helpful notes for key ingredients used to make pork tenderloin with apples. Scroll down to the recipe card for the full ingredient list and exact amounts!

Pork tenderloin: Make sure to trim off any excess fat prior to cooking, then slice it into 1″ thick pieces. This way the pork cooks quickly!
Spices: You’ll need cinnamon, coriander, cardamom and nutmeg to create the most amazing spiced element.
Gala Apple: Honeycrisp and Pink Lady apples are wonderful swaps. You can also use Granny Smith apples if you prefer a more tart taste, but they will need a few more minutes of cooking time to become tender.
Shallots: Feel free to use white onions instead if that’s what you already have on hand.
Apple Cider: Any brand will work! So far, I’ve never met an apple cider that I didn’t like. Note: this is apple cider and NOT apple cider vinegar!
Fresh Thyme: If you use dried thyme, reduce the amount by half.

How to Make This Pork Tenderloin With Apples

The fancy-looking sauce is only browned apples, shallots, and melted butter. It’s crazy easy, but adds so much flavor! Below is a quick overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Season the pork.

Sear the pork on both sides.

Season the pork: Whisk the spices in a small bowl. Sprinkle the mixture on all sides of the pork.
Cook the pork: Melt half the butter in the pan. Add the pork and cook it for 3 minutes on each side, until cooked to your liking. Place it in a baking dish, then pop it into the oven preheated to 250°F to keep warm. You can also cover it on a plate with foil to keep warm!

Cook the apples and shallots.

Simmer with apple cider.

Make the sauce: Melt the remaining butter in the pan. Add the apples and shallots. Cook them until the apples brown. Pour in the apple cider, gently scrape the bottom of the pan, and simmer briefly.
Serve: Return the pork to the pan and coat it in the sauce. Stir in the fresh thyme leaves and serve immediately.

Chef’s Tips and Variations

Add dried fruits: Throwing 1 tablespoon raisins or golden raisins into the sauce can add even more depth, texture, and more natural sweetness. Craisins are also a great choice!
Swap the apple: Sliced pears and peaches can give you a similar kind of sweetness, so don’t be afraid to use them instead of apples.
Marinate it: Whisk 2 tablespoons of olive oil and 2 tablespoons of Dijon mustard. Rub the pork with the mixture and let it marinate in the fridge for up to 2 hours for extra flavor.
Pork chops: You can also make this recipe using thin boneless pork chops!

What To Serve With Pork Tenderloin with Apples

Holiday sides: This pork tenderloin with apples is a great main when served with traditional holiday sides. I love it with my best green bean casserole or garlic mashed potatoes.
Veggies: These honey roasted carrots are always a hit, but I usually serve this pork with apples with some savory sautéed green beans with garlic!
Bread: If you’re craving a side of bread, pair it with some homemade garlic knots or crusty easy beer bread.

Pork Tenderloin with Apples

This pork tenderloin with apples recipe is a sweet-and-savory 25-minute meal that'll save your last-minute holiday gatherings this year.

Course 30 Min or Less, Dinner Ideas, Holidays, Quick Dinner Ideas

Cuisine American

Keyword apple pork loin, pork tenderloin and apples, pork tenderloin with apples, pork with apples

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 320kcal

Author Jessica- The Novice Chef

Ingredients

1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cinnamon
¼ teaspoon coriander
¼ teaspoon cardamom
⅛ teaspoon nutmeg
1 lb pork tenderloin trimmed & cut crosswise into 12 pieces
4 tablespoons butter divided
1 Gala apple unpeeled and thinly sliced
2 large shallots sliced
⅓ cup apple cider
2 teaspoons fresh thyme minced

Instructions

Optional: Preheat oven to 250°F to keep pork warm.
Heat a large skillet over medium-high heat. In a small bowl, combine salt, pepper, cinnamon, coriander, cardamom and nutmeg. Sprinkle spice mixture evenly over both sides of the pork.
Melt 2 tablespoons butter in skillet. Add pork to pan. Cook 3 minutes on each side, or until desired degree of doneness. Remove pork from pan and place in an oven safe dish to keep pork warm in oven. Or you can wrap the pork in foil to keep it warm!
Melt remaning 2 tablespoons butter in skillet, scarping pan to get any pork pieces up. Add apple slices and shallots. Cook 4 minutes, stirring occasionally, or until apple starts to brown.
Add apple cider to pan, cook 3 minutes, or until apple slices are crisp-tender. Add pork back to the pan and toss to coat in sauce. Stir in thyme leaves and serve immediately.

Notes

Store: Wait until it has completely cooled before refrigerating it. Store the pork in an airtight container for up to 5 days. Keep it away from direct sunlight when on the counter because pork spoils very easily.

Reheat: Sprinkle it with 1 teaspoon water and microwave it for up to a minute or until warm. You can also heat it in a pan over medium-low heat with the lid on for 7-8 minutes.

Learn more about our Test Kitchen promise!

Nutrition

More Pork Recipes To Try

Cranberry Apple Stuffed Pork Chops

Stuffed Italian Meatloaf

Slow Cooker Pulled Pork

Best Puerto Rican Pernil Recipe (Pork Shoulder Roast)

The post Pork Tenderloin with Apples appeared first on The Novice Chef.

Stovetop Pork Carnitas Recipe

Jessica — Tue, 02 Jul 2024 09:00:00 +0000

Tender and juicy pork carnitas are slowly simmered in sweet pineapple and lime juice, then crisped to perfection. Ready in just over 3 hours, these carnitas are a flavor-packed favorite for taco night topped with herby cilantro and onions!

Why I Love This Juicy and Crispy Pork

Jorge and I love hosting taco nights, and these pork carnitas are a staple at our gatherings. Juicy and tender pork is infused with flavor from the pineapple, jalapeños, and lime juice as they are slow cooked on the stove top. Once the liquid cooks away, we fry them in the rendered fat until they have perfectly crisp edges. Here’s why I love this carnitas recipe:

So Flavorful: The pineapple juice adds a subtle sweetness that complements the savory pork, while the garlic, lime juice, fresh jalapeño and cumin bring more authentic Mexican flavor.
Effortless: Don’t let the longer cook time fool you! I let everything simmer away for 2 hours, only stirring at the very end to make the carnitas crispy!
Versatile: Serve the carnitas in tacos, burritos, rice bowls, hearty Mexican sandwiches and so much more.
Make Ahead: Make a big batch and enjoy leftovers throughout the week, or freeze and reheat on days when you don’t feel like cooking!

What Are Pork Carnitas?

Carnitas is a traditional Mexican dish from the state of Michoacan. It’s cubed or pulled pork that’s slowly-simmered with broth or lard until incredibly tender. To enhance the tenderness and add brightness, orange juice, lime juice, and/or pineapple juice are often added to the braising liquid.

Spices and other ingredients can include onions, jalapeños, cumin, garlic, and oregano. Once chopped or shredded, pork carnitas are often served in tacos, burritos, rice bowls, or even Bolillos to make Mexican sandwiches.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this carnitas recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Pork: Use a pork shoulder or pork butt, leaving the fat on the pork when you cut it into cubes. The fat is needed to help fry and crisp the pork!
Pineapple Juice: I prefer pineapple juice as it is lighter and helps break down and tenderize the meat more, but freshly squeezed orange juice can be used instead.
Garlic: Fresh garlic is best, but garlic paste is a good swap. I do not recommend using granulated garlic, it won’t give your pork that same pungent taste.
Jalapeños: Leave the seeds in the pepper for more heat, or remove for milder heat. If you really want to increase the level of spice, swap the jalapeños for Serrano peppers.
Cumin: Ground cumin adds a lot of depth, but taco seasoning can be used instead.

How To Make Carnitas

Letting the pork slowly cook in the garlicky pineapple juice mixture is the secret to these carnitas’ tenderness. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Add all ingredients to pot and bring to a boil.

Simmer for 2 hours without stirring.

Slowly simmer: Add all of the carnitas ingredients to a large heavy bottomed pot, like a dutch oven. Bring it to a boil and then lower the heat to a simmer and cook for 2 hours without stirring. No need to babysit the pot.
Evaporate the liquid: Increase the heat and cook until all of the liquid has evaporated, leaving only the pork fat. Stirring the meat occasionally.

Increase heat and cook until all liquid evaporates.

Fry the tender pork on each side until crispy.

Brown the pork: Fry the pork in its own fat, until slightly charred and crispy on all sides. Remove it from the heat.
Serve and enjoy: Serve the hot and crispy carnitas as desired, in tacos, rice bowls, nachos, burritos, quesadillas, etc!

Chef’s Tips and Variations

Marinate: For even more flavor, add the pork to a large bowl or zip-top bag. Pour in 2 cups freshly squeezed orange juice, 3/4 cup water, 2 teaspoons oregano, 2 tablespoons lime juice and 10 cloves smashed garlic. Seal the bag, shake well, and marinate it overnight in the fridge. Discard the excess marinade before cooking.
Spice it up: Add 1 tablespoon garlic powder, 1/2 tablespoon onion powder, 3 teaspoons smoked paprika, and 1/2 teaspoon cayenne pepper to the recipe for a more complex flavor profile.
Add more aromatics: Cut a large white or yellow onion into quarters and place it in the pot. Add a bay leaf. Cook as usual, stirring occasionally as the meat simmers so they release all their flavor.
Add beer: Swap half of the water in the recipe for a lager beer. It’ll add some malty goodness to each bite, giving the carnitas a good depth of flavor.
Crockpot: I have a recipe for slow cooker carnitas and instant pot carnitas if you prefer to use these kitchen appliances instead!
Shred it: Use two forks and pull them in opposite directions to shred the meat as thinly as you want.

Ways To Serve With Pork Carnitas

These juicy pork carnitas are a great taco night dinner with warm corn tortillas. You can also roll them up in flour tortillas with rice and refried beans for an easy burrito. Here are some more tasty pairing ideas:

Appetizers: Try some authentic guacamole or this addictive taco beer cheese dip with tortilla chips!
Taco Toppings: Besides all the traditional toppings, I love topping my carnitas with this fresh corn salsa. Regular salsa or this refreshing mango slaw are also great options.
Sides: Serve them over Mexican rice or cilantro lime rice for a bowl-style meal. Don’t forget the beans, try my charro beans or Mexican beans.

Stovetop Pork Carnitas Recipe

This tender and juicy pork carnitas recipe features slowly simmered pork in pineapple juice, garlic, and jalapeños, then crisped to perfection. Perfect for a taco night dinner topped with onions, cilantro, and your favorite salsa!

Course Dinner Ideas, Lunch

Cuisine Mexican, Tex-Mex

Keyword Mexican pulled pork, pork carnitas, pork carnitas recipe

Prep Time 3

Cook Time 3

Total Time 3 3

Servings servings

Calories 162kcal

Author Jessica – The Novice Chef

Ingredients

For the carnitas:

3 lb boneless pork shoulder or pork butt, cut into 2-inch cubes
1 cup pineapple juice or freshly squeezed orange juice
½ cup freshly squeezed lime juice
6 cloves garlic minced
2 jalapeños seeded and diced
1 tablespoon cumin
2 teaspoons kosher salt
About 2 1/2 cups hot water broth, or beer

For serving as tacos:

corn tortillas
cilantro
onion
lime wedges
salsa or hot sauce

Instructions

Place the pork in a large heavy bottomed pot. Add the pineapple juice, lime juice, garlic, jalapeños, cumin, salt and enough water to just barely cover the meat.
Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat.
After two hours, increase the heat to medium-high heat. Continue to cook for about 45 minutes, until all of the liquid has evaporated, leaving only the pork fat. Occasionally stir and turn the pork during this process.
Once all the cooking liquid has evaporated, let the pork cook and sizzle in the fat long enough to brown at the edges, turning pieces gently, as needed. The more you stir, the more the meat will fall apart and shred.
Once the pork has browned and most of the fat has cooked off, it’s ready! Adjust seasonings to taste and serve as desired!

Video

Notes

Store: Transfer cooled leftover pork to an airtight container and store in the fridge for up to 4 days.

Freeze: Frozen carnitas are your best friend for late-night dinners on lazy weeknights! Store cooled pork in freezer bags in serving-size portions for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen.

Reheat: Sprinkle the carnitas with 1 teaspoon water and microwave for up to a minute. You can also reheat them in a pan over medium heat for 7 to 8 minutes. If frozen, add 3 to 4 minutes to the total reheating time.

Learn more about our Test Kitchen promise!

Nutrition

More Pork Recipes To Try

Pork Belly Burnt Ends

Pork Pozole Verde

Slow Cooker Pulled Pork

Best Puerto Rican Pernil Recipe (Pork Shoulder Roast)

The post Stovetop Pork Carnitas Recipe appeared first on The Novice Chef.

Bacon Ranch Pasta Salad

Jessica — Tue, 11 Jun 2024 21:00:00 +0000

Ready in under 30 minutes, this easy bacon ranch pasta salad recipe is a quick, creamy and flavorful side dish that’s perfect for any occasion. With the tangy taste of ranch, the crunch of fresh veggies, and the smokey goodness of bacon, it’s a guaranteed crowd-pleaser.

Test Kitchen Approved

“I was surprised at just how good this pasta salad is! I almost used shredded cheddar cheese instead, but I am so glad I didn’t. The cubes of cheese add a surprising amount of texture and flavor. I also made a few extra strips of bacon to crumble on top right before serving!” — Brittany, busy mom, chicken wrangler, and homesteader.

Learn more about our Test Kitchen ➔

Why I Love This Creamy Pasta Salad

I was gifted this recipe almost 20 years ago at my first corporate job. We had office potlucks often and I was absolutely obsessed with this pasta salad from my first bite! For me, the combination of cubed cheddar cheese and salty, crispy bacon is what really sets it apart. Here’s why you’ll keep sneaking bites before it ever leaves the kitchen:

Quick and Easy: Prepare this creamy pasta salad recipe in just 30 minutes.
Potluck Favorite: This bacon ranch pasta salad can be made ahead and serves 10, but could easily be doubled for a party or larger gathering.
Craveable Flavors: Smoky bacon, creamy ranch dressing, and lovely cheese cubes deliver a robust, savory flavor explosion from the first bite to the last!
Simple Ingredients: This easy macaroni salad comes together with inexpensive ingredients, many of which you may already have on hand.

If you need easy, portable salads, check out my light and fresh Greek pasta salad. My tuna pasta salad and this dill pickle pasta salad receive rave reviews, too. All three are ready in 30 minutes or less!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this easy bacon ranch pasta salad recipe. Scroll down to the recipe card for the full ingredient list and exact amounts!

Pasta: Choose an any short pasta meant to hold sauce. Elbow macaroni, bowtie, or penne will all work great. Do not over cook your noodles or the salad will become soggy quickly!
Ranch: An envelope of dry, ranch seasoning mix gives big, bold savory flavor. You do not want to use prepared ranch dressing!
Cheese: Sharp cheddar cheese pairs so well with bacon, but you could substitute your favorite semi-soft cheese like Colby jack or Swiss. I highly recommend using cubes of cheese, it adds a great textural element!

How to Make Bacon Ranch Pasta Salad

With little time spent boiling the noodles, this easy bacon ranch pasta salad recipe comes together in just about 20 minutes. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video!

Combine the sauce ingredients and stir in the cooked pasta.

Add the cheese, peas, bacon and seasonings.

Boil: Cook pasta according to package directions. Rinse in cold water to stop the cooking process. Let cool completely.
Make the Dressing: In a large mixing bowl, combine the ranch packet mix, mayonnaise, and sour cream. Add cooked and drained pasta to the dressing and stir until mixture coats the pasta.

Gently stir until well combined.

Garnish with more crispy bacon and serve!

Stir: Add in cheese, bacon, thawed green peas. Sprinkle salt and pepper to taste. Mix gently until all ingredients look well incorporated.
Serve: Serve and enjoy immediately at room temperature or store in an airtight container in the refrigerator.

Chef’s Tips and Variations

Pasta: Season the water before boiling by adding a couple of tablespoons of salt. This step adds needed flavor to pasta. Also, watch the time and drain al dente pasta immediately when finished cooking as directed. Overcooking causes mushy noodles that break down when mixing the other ingredients together.
Prep Ahead: If making a day ahead, measure the mayo and sour cream generously to retain creaminess. Many people prefer to make this dish ahead so the flavors meld. When ready to serve, stir in a little extra sour cream or mayo, if needed.
Variations: Try different semi-soft cheese cubes such as Colby jack, pepper jack, or swiss. No bacon? Feel free to add cubed leftover smoked or honey ham and add to the salad instead. You could increase the fiber and protein in the dish by using chickpea or lentil based pasta.
Add Color: Amp up the veggie power and presentation points by adding diced purple onion and chopped red bell pepper.
Greek Yogurt Substitute: Use Greek yogurt instead of sour cream for a lighter option. However, I recommend not using all yogurt, you need the mayonnaise to help keep it creamy.
Bacon Bits: For convenience, use store-bought bacon bits also work, but freshly cooked bacon really will add the best flavor.

What to Serve with Bacon Ranch Pasta Salad

This hearty salad makes a great light dinner or lunch, but you may want to pair it with cookout classics such as hamburgers or hot dogs. Here are a few suggestions:

BBQ: Try my easy, hands off slow cooker pulled pork or BBQ oven pulled chicken. These crockpot bbq meatballs are another crowd favorite.
Grill: From a juicy grilled flank steak to grilled steak kabobs, both are easy to prep ahead for grilling when your guests arrive. For a lighter option, this Greek chicken souvlaki is a reader favorite!
More Sides: When the kitchen gets hot, try my refreshing cucumber and tomato salad or tropical fruit salad! You also can’t go wrong with a batch of these epic baked beans.

Bacon Ranch Pasta Salad Recipe

This Bacon Ranch Pasta Salad recipe is quick, easy and always a crowd pleaser! Creamy pasta salad loaded with sharp cheddar cheese, bacon, peas & ranch seasoning.

Course Side Dishes

Cuisine American

Keyword bacon ranch dressing pasta salad, Bacon Ranch Pasta Salad, pasta bacon ranch salad, pasta salad with bacon and ranch, Ranch Pasta Salad

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 139kcal

Author Jessica

Ingredients

1 (16 oz) box elbow noodles
1 (1 oz) package ranch dip seasoning mix dry packet
1 (16 oz) container sour cream
⅓ cup mayo
1 (16 oz) block sharp or mild cheddar cheese cubed
1 (10 oz) bag frozen peas thawed
8 strips bacon cooked and crumbled
salt and pepper to taste

Instructions

Boil pasta according to package directions, until al dente. Drain and rinse with cold water and stir so the noodles don’t stick. Let pasta cool while you prep the rest.
In a large bowl, mix together the ranch seasoning, sour cream and mayo together until well combined. Add pasta to the bowl and stir to combine.
Toss in cheese, peas and bacon. Add salt and pepper, to taste.
Serve immediately or store in an airtight container until ready to serve.

Video

Notes

How to Store: Store leftover pasta salad for up to 3 days in an airtight container. You may need to add a scoop of mayo or a couple of tablespoons of bottled ranch dressing, if ranch and bacon pasta salad seems a little dry. Freezing isn’t recommended for this dish. Textures and tastes of creamy dressings will change when frozen and thawed.

Prep Ahead: If making a day ahead, measure the mayo and sour cream generously to retain creaminess. Many people prefer to make this dish ahead so the flavors meld. When ready to serve, know that it might suck up some of the sauce over time, so you can add a little more sour cream, mayo or even regular ranch dressing if needed.

Greek Yogurt Substitute: Use Greek yogurt instead of sour cream for a lighter option. However, I recommend not using all yogurt, you need the mayonnaise to help keep it creamy.

Bacon Bits: For convenience, use store-bought bacon bits also work, but freshly cooked bacon really will add the best flavor.

Nutrition

More Easy Potluck Recipes To Try

Grape Jelly Meatballs

Baked Ham and Cheese Sliders

Mediterranean Orzo Pasta Salad

Spaghetti Salad

The post Bacon Ranch Pasta Salad appeared first on The Novice Chef.

Tacos al Pastor

Jessica — Fri, 19 Apr 2024 09:00:00 +0000

Juicy tacos al pastor are a crowd favorite made with spicy and smoky pork and sweet pineapple. You’ll love the bold flavor that the earthy, hearty chilis and spices bring to this simple, authentic recipe for al pastor tacos!

Why I Love This Tacos al Pastor Recipe

It’s hard to pinpoint what exactly makes al pastor tacos my all-time favorite tacos. I love anything with a good kick to it, which these tacos certainly have. I’m also a sucker for tender pork that’s marinated to perfection. And when you combine all of those elements with toppings like pineapples and cilantro, real magic happens! Here’s why tacos al pastor are my go-to taco Tuesday recipe:

Flavorful and Spicy: Tacos al pastor are packed with the authentic taste of smoky chiles, spices, garlic, and achiote, giving them an unforgettable flavor.
Easy to Cook: Blend together your marinade, let your pork soak up all those delicious flavors and cook it to juicy perfection!
Authentic: This al pastor taco recipe was shared with me from my friend who is a chef in Mexico. Traditionally, the pork is cooked on a vertical spit rotisserie called a “trompo.” For this homemade version, we’ll be cooking the meat in a skillet or on the grill – much simpler!
Prep Ahead: You can marinate your pork up to a couple of days ahead, or freeze in the marinade, to save a ton of time. Set up a taco bar with all the toppings for a perfect party.

Need more authentic tacos in your life? Try these nopales asados tacos, birria tacos, and classic carne asada tacos!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for al pastor tacos. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Dried Chiles: Guajillo chiles and ancho chile, seeded and stemmed. Be careful not to touch your eyes after handling them!
Chipotle Pepper: Canned, in adobo sauce is the way to go.
Onion and Garlic: Fresh garlic cloves and fresh onion. Any color onion will do.
Spices and Seasonings: Achiote powder, cumin, Mexican oregano, salt and black pepper create the best flavor combo, but there’s room for creativity here.
Vinegar: Apple cider vinegar is my go-to, but any vinegar will work.
Liquid from the Chiles: We’ll be soaking the chiles, and saving the soaking liquid to help make the marinade.
Pork: Some recipes use pork shoulder, but this one’s extra easy – all you need are boneless pork chops, thinly sliced. If you prefer to use a pork shoulder, cut it into bite size chunks or slices.
Tortillas: You’ll want corn tortillas for authentic tacos al pastor, but if you prefer, you can of course use flour tortillas instead.

How to Make Tacos al Pastor

So how do you put it all together? While there are a few steps, it’s actually much easier than you might think. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Add marinade ingredients to a blender.

Puree the sauce until completely smooth.

Marinate the Pork: Soak the chiles in boiling water until softened. Add them to a blender with the other marinade ingredients, plus a little of the soaking liquid. Blend, strain, add in the pork and marinate for at least one hour.

Marinate the pork.

Cook it.

Cook Pork in Skillet: Cook the pork over medium-high heat spread out in a large skillet or grill pan. Work in batches as needed. Don’t crowd the meat, because you want it to be crispy!
Heat the Tortillas: In a clean pan or on a griddle, warm up the corn tortillas until they’re soft and easy to bend. You can also microwave them wrapped in a damp paper towel for 30 seconds.
Serve: Fill your tortillas with pork, add your favorite toppings and enjoy!

Chef’s Tips and Variations

Thinly Slice the Pork: For the best texture and cooking results, slice the pork into thin pieces as they cook quickly and evenly. This allows the meat to brown on the outside, while staying tender and juicy on the inside!
Pineapple is Essential: Tacos al pastor wouldn’t be complete without the pineapple. You can grill it on a grill, or just toss it in to the skillet with the pork. You want it cooked so that its natural sweetness shines through.
Warming the Tortillas: The final touch for your tacos al pastor is using warm, soft tortillas. Unheated corn tortillas can be crumbly and a bit bland, but heated up, they are soft, warm, and perfectly yummy.
Use the Grill Instead: If you prefer to grill your pork, you can use cubed pork shoulder and skewer it on kabobs before grilling!
Sweeten the Pork: Prefer your al pastor meat to be sweet and savory? Use pineapple juice to thin the marinade, instead of using the soaking liquid from the chiles.
Spicy or Not: As is, this recipe creates a smoky and slightly spicy pork. The smokiness comes from the dried chilis, the heat comes from the canned chipotle pepper in adobo sauce. To increase the level of heat, double or triple the chipotle peppers!

What to Serve with Al Pastor Tacos

These tacos are bold enough to shine on their own, but if you want to throw a full-blown fiesta, try adding a few flavorful side dishes.

Mexican Rice: Everyone always loves this zesty, authentic Mexican rice. For a lighter flavor, cilantro lime rice is also a great choice!
Beans: And if you’re serving rice (or even if you’re not), no one will be sad if you add a pot of ranch style beans or Mexican pinto beans! These are addictively delicious!
Vegetables: Some sautéed calabacitas (Mexican squash) is a tasty choice, but you can’t go wrong with grilled Mexican street corn or a make-ahead Mexican street corn salad!

Optional Toppings

Pineapple: Diced, grilled pineapple is a must for tacos al pastor! If it’s your first time, here’s my post for how to cut up a pineapple!
Onion: Diced.
Cilantro: Chopped.
Salsa: A simple tomato salsa, like my restaurant style salsa is perfect here. You could also use Pico de Gallo!
Avocado: While not typically served with tacos al pastor, you can definitely add some.

Tacos al Pastor

Sweet and savory Tacos al Pastor are a flavorful Mexican favorite filled with slightly spicy and smoky pork and sweet pineapple. You’ll love the bold tastes that earthy, smoky chilis and spices bring to this simple, authentic recipe!

Course Dinner Ideas

Cuisine Mexican

Keyword al pastor, al pastor tacos, al pastor tacos recipe, pastor meat, tacos al pastor, tacos al pastor recipe

Prep Time 20

Cook Time 15

Marinate Time 1

Total Time 1 35

Servings tacos

Calories 239kcal

Ingredients

For the marinade:

7 dried guajillo chiles seeded and stemmed
1 small dried ancho chile seeded and stemmed
1 chipotle in adobo sauce
4 garlic cloves
¼ small white onion
½ tablespoon achiote powder
½ teaspoon ground cumin
½ teaspoon Mexican oregano
¼ cup apple cider vinegar
⅔ cup chile's soaking liquid or pineapple juice
¼ teaspoon ground black pepper
1 teaspoon salt

For the tacos:

1 ¾ pounds boneless pork chops thinly sliced
3 tablespoons vegetable oil
½ teaspoon salt
2 pounds corn tortillas

Toppings:

Diced onion
Chopped cilantro
Grilled pineapple diced
Salsa

Instructions

Rehydrate the chiles. Place the guajillos and ancho chile in a medium-sized bowl. Pour boiling water over them until completely covered. Let them rest for 15 minutes, or until softened. Reserve 2/3 cup of soaking liquid. Strain the chiles and set them aside.
Make the marinade. Add the rehydrated chiles and the rest of the marinade ingredients to a blender or food processor. Add the reserved soaking liquid. Process until completely smooth. Strain the sauce through a fine mesh sieve.
Marinate the pork. Place the pork in a large bowl. Pour the marinade over it. Use a wooden spoon to mix everything until well combined. Cover the bowl with plastic wrap and let it marinate for at least an hour, or up to 48 hours.
Cook the pork. Heat the oil in a large pan, or grill pan, over medium-high heat. Discard the excess marinade from the bowl. Add the pork and spread it out. You may have to cook in batches because you don't want to overcrowd the pan. Let the pork cook for 6 minutes, stir, and cook for another 7 to 8 minutes or until browned. Season with more salt. Remove the pan from the heat and set it aside.
Heat the tortillas. Heat a griddle or pan over medium-low heat. Warm the tortillas for 1 to 2 minutes on each side or until soft and bendy. They shouldn't break. Set them aside.
Assemble the tacos. Fill each tortilla with pork filling and add your favorite toppings. Enjoy!

Notes

Store: Transfer the pork and toppings into separate airtight containers and store in the fridge for up to 4 days.

Reheat: You can microwave a serving or two of pork covered with a damp paper towel. For larger servings, heat in a covered skillet over low heat, adding a splash of water if it seems dry.

Use the Grill Instead: If you prefer to grill your pork, you can use cubed pork shoulder and skewer it on kabobs before grilling!

Pineapple is Essential: Tacos al pastor wouldn’t be complete without the pineapple. You can grill it on a grill, or just toss it in to the skillet with the pork. You want it cooked so that its natural sweetness shines through.

Sweeten the Pork: Prefer your al pastor meat to be sweet and savory? Use pineapple juice to thin the marinade, instead of using the soaking liquid from the chiles.

Thinly Slice the Pork: For the best texture and cooking results, slice the pork into thin pieces as they cook quickly and evenly. This allows the meat to brown on the outside, while staying tender and juicy on the inside!

Spicy or Not: As is, this recipe creates a smoky and slightly spicy pork. The smokiness comes from the dried chilis, the heat comes from the canned chipotle pepper in adobo sauce. To increase the level of heat, double or triple the chipotle peppers!

Nutrition

More of the Best Taco Recipes

Carne Asada Tacos

Cheesy Birria Tacos (Quesabirria Tacos)

Nopales Asados Tacos

Pulled Pork Tacos

The post Tacos al Pastor appeared first on The Novice Chef.

Stuffed Italian Meatloaf

Jessica — Thu, 04 Apr 2024 09:00:00 +0000

This baked Italian meatloaf recipe is just like grandma’s, but with lots of melty mozzarella, spinach and salty prosciutto. Made fresh or frozen for later, this stuffed meatloaf is a comforting dinner for the whole family!

Why I Love This Italian Meatloaf Recipe

How do you make something as delicious as Italian meatloaf any better? Simple – you stuff it with prosciutto, spinach and cheese! Then, you roll it up and bake it in a loaf pan beneath a generous layer of marinara sauce and even more cheese. The first time I ever made this stuffed meatloaf recipe, my family pretty much begged me to never make meatloaf any other way ever again. I’m happy to fulfill that request and here’s why:

Wholesome: It’s packed with ground beef and Italian sausage (ground pork), prosciutto, fresh veggies and lots of cheese for a hearty meal. No one is leaving the table hungry!
Simple To Make: While this meatloaf looks fancy, don’t fret! It’s as easy as mixing your favorite classic meatloaf, then adding the fillings and rolling it up.
Crowd Favorite: This is one of those dinners that I know will always be a hit with just about everyone. We rarely have leftovers of this stuffed meatloaf.
Freeze For Later: You can prep this Italian meatloaf and freeze it for an easy dinner another day. A great dinner to bring to new parents!

Looking for more meaty Italian dinners? Try my favorite baked Italian meatballs, best pizza soup or this impressive million dollar spaghetti!

Key Ingredients

Gather all you ingredients before starting. Once we get rolling, this Italian meatloaf recipe moves fast! Below you will find helpful notes for key ingredients used to make stuffed meatloaf. Scroll down to the recipe card for the full ingredient list and exact amounts!

Meat: I used a combination of lean ground beef and ground Italian sausage. If you want a lighter meatloaf, you can use ground turkey instead.
Marinara Sauce: Make my favorite homemade marinara sauce or use store bought.
Vegetables: Diced yellow onion, fresh garlic, baby spinach and parsley.
Cheese: Freshly grated parmesan cheese and shredded mozzarella cheese.
Italian Breadcrumbs: You can also use regular unseasoned breadcrumbs, but I recommend adding a little extra Italian seasoning.
Worcestershire Sauce: It adds a great depth of flavor.
Seasonings: Italian seasoning and salt.
Prosciutto: Pepperoni or salami will also work, but prosciutto is my favorite.
Egg: To help bind the meatloaf together.

How to Make this Italian Meatloaf Recipe

It’s just like making your favorite meatloaf but we flatten out the ground meat, fill it and roll it up before baking. Below is a quick overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Mix together meatloaf ingredients in bowl.

Form into rectangle and top with prosciutto.

Add baby spinach.

Top with mozzarella.

Meatloaf Mixture: Combine the ground beef, Italian sausage, 1/2 cup marinara sauce, onion, 1/4 cup parmesan cheese, bread crumbs, egg, garlic, Worcestershire, Italian seasoning, and salt.
Form the Meatloaf: Press the meat mixture onto a piece of parchment paper, forming a rectangular shape. It shouldn’t be wider than the loaf pan.
Fill and Roll: Arrange the prosciutto over the meat, followed by the fresh spinach. Sprinkle half of the mozzarella cheese on top. Roll the meatloaf into a log and place it seam-side down in a loaf pan.

Roll it up!

Place it in the loaf pan.

Top with marinara sauce and cheese.

Bake.

Bake: Bake for 45 minutes. Top with the remaining marinara sauce and mozzarella and bake for another 15 minutes, until melty.
Serve: Remove from the oven and allow the meatloaf to rest for 10 minutes before slicing. Serve and enjoy!

Chef’s Tips and Variations

Prep Ahead: Assemble the meatloaf a day in advance, but don’t bake it. Cover it in foil and refrigerate it for up to 48 hours. Then bake it the next day when you’re ready for dinner!
Add More Veggies: You can add 1/4-1/2 cup thinly sliced bell peppers, chopped artichoke hearts, or mushrooms for even more flavor.
Use Leftover Cheese: Shred up any leftover bits of melty cheese you have in the fridge to create your own blend. Provolone, gouda, cheddar, and Muenster are great options.
Add Heat: Add red pepper flakes to taste, or use a spicy marinara sauce, for an added kick of heat.
Line Loaf Pan: I recommend lining your baking pan with parchment paper for easy removal and serving. Slicing the meatloaf in the loaf pan can be difficult.

What to Serve with Stuffed Italian Meatloaf

Veggies: Lighten up your plate with some parmesan roasted broccoli, air fryer asparagus or sautéed brussels sprouts with balsamic glaze.
Breads: Grab some homemade garlic knots or homemade breadsticks to help soak up all of that marinara sauce!
Dessert: Want to really impress your dinner guests? Follow up this Italian entree with a stunning tiramisu cheesecake.

Stuffed Italian Meatloaf

This baked Italian meatloaf recipe is just like grandma used to make it but with lots of mozzarella, spinach, and prosciutto in every bite.

Course Dinner Ideas, Lunch

Cuisine American, Italian

Keyword Italian meatloaf, Italian meatloaf recipe, stuffed meatloaf

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 411kcal

Author Jessica – The Novice Chef

Ingredients

1 ½ pounds lean ground beef
1 pound ground pork or ground Italian sausage
2 cups marinara sauce divided
½ cup finely chopped onion
⅓ cup shredded parmesan cheese divided
¼ cup Italian bread crumbs
1 large egg
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
½ teaspoon salt
3 oz package prosciutto
2 cups packed fresh spinach
2 cups shredded Mozzarella cheese
Parsley optional garnish

Instructions

Heat the oven to 350°F and line a 9-inch loaf pan with parchment paper. Set aside.
In a large bowl, combine the beef and sausage together. Add ½ cup marinara sauce, onion, ¼ cup parmesan cheese, bread crumbs, egg, garlic, Worcestershire sauce, Italian seasoning, and salt, and mix well.
Place a piece of parchment paper or saran wrap onto your workspace. Place your pan length wise at the end of your workspace.
Press your meat out in a rectangular shape, making sure it is not wider than your pan. Lay your prosciutto out on your meat, then place the spinach over the meat. Spread half of the mozzarella cheese over the spinach.
Roll the meat up into a roll and place seam side down in the prepared loaf pan.
Bake for 45 minutes. Remove and top meatloaf with the remaining marinara sauce and mozzarella. Bake for an additional 15 to 20 minutes, until the sauce is bubbly and the cheese is melted and golden.
Let meatloaf rest for 10 minutes before slicing and serving. Top with remaining Parmesan cheese and parsley, if desired.

Notes

Freeze Whole Meatloaf: Assemble the raw meatloaf as usual in a disposable loaf baking pan. Cover with foil and place it in a freezer-friendly bag. Freeze for up to 3 months. Thaw overnight in the fridge and then bake as usual.

Store Leftovers: Place cooled meatloaf in an airtight container and store in the fridge for up to 5 days.

Reheat: Microwave in 30-second intervals, until warm. You can also cover with foil and heat in the oven at 350°F for about 15 minutes.

Prep Ahead: Assemble the meatloaf a day in advance, but don’t bake it. Cover it in foil and refrigerate it for up to 48 hours. Then bake it the next day when you’re ready for dinner!

Add More Veggies: You can add 1/4-1/2 cup thinly sliced bell peppers, chopped artichoke hearts, or mushrooms for even more flavor.

Add Heat: Add red pepper flakes to taste, or use a spicy marinara sauce, for an added kick of heat.

Nutrition

More of the Best Italian Dinner Recipes

Vegetable Ravioli Lasagna

Spaghetti Carbonara

Easy Baked Italian Meatballs

Chicken Alfredo

The post Stuffed Italian Meatloaf appeared first on The Novice Chef.

Instant Pot Carnitas

Jessica — Sat, 30 Mar 2024 09:00:00 +0000

Juicy and crispy instant pot carnitas are made easy with just 5 ingredients! Tender pork is cooked in a tangy tomatillo salsa and citrusy marinade, shredded and then pan-fried until crispy. Serve these garlicky pork carnitas wrapped up in warm tortillas or over a bed of rice and beans.

Why I Love This Instant Pot Carnitas Recipe

I think the Instant Pot might just be my favorite kitchen gadget… but don’t tell the Crockpot I said that. There’s just nothing better than making tender, flavorful, crispy pork carnitas in just 1 hour! With this easy recipe, I really just have to sear the meat. Then, the pressure cooker does all the rest of the work for me. I love making this carnitas recipe on game day so I can actually hang out and enjoy myself without hovering over a stovetop! Check out even more reasons I’m so obsessed with this quick recipe:

Easy: Sear the pork and then toss everything into the Instant Pot to let the carnitas practically cook themselves!
Crispy & Flavorful: Cooked with salsa verde, citrusy mojo marinade and fresh garlic, these carnitas are exploding with flavor. Pan fry them to crisp the edges to take them to the next level!
Budget Friendly: With just 5 ingredients, these carnitas won’t break the bank and are way cheaper than takeout.
Versatile: Served in tortillas, a burrito bowl, lettuce wraps, sandwiches or in an omelette, the options are endless.

Love hearty and flavorful pork roast dinners? Try this Cuban lechon asado, easy slow cooker pulled pork or Puerto Rican roasted pernil.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for pressure cooker carnitas. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Boneless Pork Roast: Feel free to use a pork butt or boneless pork shoulder.
Vegetable Oil: Corn and canola oil are great as well.
Salsa Verde: Any store-bought salsa verde is okay as long as it’s not avocado-based!
Mojo Marinade: Use my homemade version or if using store-bought, I find the Badia mojo to have the best flavor.
Garlic: Fresh garlic really is best for flavor, but garlic powder will work in a pinch.

How to Make Carnitas in Instant Pot

Just 3 simple steps are needed to make pork carnitas in instant pot: sear, cook and shred! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Sear pork on all sides.

Add salsa and marinade.

Sear: Use the pressure cooker to sear the pork on all sides. Pour the salsa and mojo marinade on top. Stir well.
Pressure Cook: Seal the Instant Pot. Set it to manual pressure and set it for one hour.
Shred: Do a “Quick Release” for the steam. Use two forks to shred the pork. Set it aside and reserve the cooking juices. You can serve the carnitas as is, or go the extra steps below to add more flavor with crispy edges.

Season the Pork: Cook garlic with oil in a large skillet (or back in the instant pot set to sauté) until fragrant. Mix in the shredded pork. Pour in some of the reserved cooking juices and let the pork absorb them.
Make Crispy: Spread out the pork and cook it until sizzling and crispy on the edges. Remove it from the heat, serve, and enjoy!

Chef’s Tips & Variations

Add Onion: Cut a large yellow onion into quarters and add the pieces to the Instant Pot. It’ll release lots of fragrance and flavor. You can also add thinly sliced onion when you sauté the pork with the garlic!
Crisp in Oven: Skip the pan-frying and spread out the carnitas on a baking sheet. Broil them for few minutes, watching closely, until crispy.
Chop Them: Chopping the carnitas will give you a meatier bite. Use a large knife to chop the carnitas into small chunks if you don’t want to shred them.
Make it Spicy: The best way to boost the heat is to use a spicy salsa. You can also add a diced jalapeño or Serrano peppers.
Crockpot: I have a slow cooker carnitas recipe if you prefer!
Save the Cooking Juices: Use as a base for my arroz con pollo or Mexican soups like this pork pozole verde!
Stovetop: My stovetop pork carnitas recipe is always a huge hit!

What to Serve with Pork Carnitas

Instant Pot carnitas are the perfect dinner with homemade corn tortillas or flour tortillas for tacos and burritos. Serving them over mexican rice for a bowl-style meal is great too. For bean sides, try my refried beans, charro beans or Cuban black beans.

Serving these carnitas as tacos? Try these topping options:

Salsa: Traditional salsas, corn salsa or homemade Pico de Gallo.
Green: Diced avocado or guacamole, fresh cilantro and lime wedges.
Dairy: Mexican Crema, sour cream or crumbled Mexican cheese.

Instant Pot Carnitas

This garlicky and spicy Mexican-Cuban Instant Pot carnitas recipe is an easy dinner that'll spice up your taco nights.

Course Dinner Ideas, Lunch

Cuisine Cuban, Mexican

Keyword carnitas instant pot, instant pot carnitas, instant pot carnitas recipe, pork carnitas instant pot

Prep Time 5

Cook Time 1 5

Total Time 1 10

Servings servings

Calories 421kcal

Ingredients

3 lb boneless pork roast
4 tablespoons vegetable oil divided
16 oz salsa verde
20 oz mojo marinade I prefer the Badia mojo for store bought
8 large cloves garlic minced

Instructions

Turn instant pot on to sauté. Once hot, add 2 tablespoons of vegetable oil. Sear pork on all sides. Add salsa verde and mojo marinade on top of pork. Stir to combine.
For a 3 lb pork roast, cook at pressure for 65 minutes (I used the meat/stew setting). For a 2 lb pork roast, cook at pressure for 50 minutes.
Do a quick release of steam. Shred pork in a large bowl and reserve the liquid pork was cooked in.

Crispy Carnitas

In a large heavy bottomed pot, heat 2 tablespoons of oil over medium-high heat. (You can also do this in the instant pot on the sear setting.)
Add garlic and cook for 30 seconds. Add shredded pork and toss to coat in olive oil and garlic.
Add 1.5 cups of liquid you saved that the pork cooked in. Cook, tossing often until liquid has cooked out. Repeat this step. (You can continue doing this as many times as you want until the meat has tons of flavor. I usually do this twice and taste to see.)
Once your meat is flavored to your tastes, spread pork out into an even layer. (You may need to work in batches!) Cook over high heat, turning once or twice, until sizzling and crispy in spots.

Video

Notes

Store: Store in an airtight container in the fridge for up to 5 days.

Reheat: Microwave for up to a minute or two, stirring often, until warm. A pan over medium-high heat for 8 to 10 minutes with a little oil will work great to re-crisp the edges.

Freeze: Transfer to freezer-friendly bags or containers. Freeze for up to 3 months. For best results, thaw overnight in the fridge.

Add Onion: Cut a large yellow onion into quarters and add the pieces to the Instant Pot. It’ll release lots of fragrance and flavor. You can also add thinly sliced onion when you sauté the pork with the garlic!

Crisp in Oven: Skip the pan-frying and spread out the carnitas on a baking sheet. Broil them for few minutes, watching closely, until crispy.

Make it Spicy: The best way to boost the heat is to use a spicy salsa. You can also add a diced jalapeño or Serrano peppers.

Crockpot: I have a slow cooker carnitas recipe if you prefer!

Nutrition

More of the Best Pork Recipes

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Best Puerto Rican Pernil Recipe (Pork Shoulder Roast)

Pulled Pork Tacos

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The post Instant Pot Carnitas appeared first on The Novice Chef.

Pork Belly Burnt Ends

Jessica — Thu, 21 Mar 2024 09:00:00 +0000

These wood-smoked pork belly burnt ends with caramelized BBQ glaze are the perfect summer appetizer. Serve them fresh off the grill (or smoker) for a juicy, tender bite with perfectly crisp edges!

Why I Love This Pork Belly Burnt Ends Recipe

Just like our BBQ shotgun shells recipe, these juicy, perfectly charred bbq burnt ends can be prepared on the grill or in a smoker. They will disappear quickly as they practically melt in your mouth! I’ve made them for pool parties, backyard bbq’s and just for fun. No matter what the occasion may be, they’re always such a huge hit! Jorge says they’re his favorite way to eat pork belly now, which is really saying something. Check out what makes them such a repeat recipe for me:

Great for Cookouts: Start this grilled pork appetizer early in the day so you can serve them as your guests arrive.
Crisp and Juicy: They’re cooked over indirect heat until super tender, caramelized and oh-so-juicy.
Smoky Meat Candy: Brown sugar and a combination of spices create a heavenly sweet and smoky flavor profile.
Addictive: These little bites of crisp and juicy pork won’t last long. Your guests will be hovering over the plate to steal the last bite!

Key Ingredients

Caramelized brown sugar and wood chips add a lovely smokiness to every bite. Scroll down to the recipe card for full ingredient list and exact amounts!

Pork Belly: Use a sharp knife to create 1.5 x 1.5 inch cubes. Do not cut off excess fat. It will render and melt on the grill, making the meat tender.
Brown Sugar: Dark brown sugar is best. Light brown sugar works too.
Seasonings: Smoked paprika, chili powder, garlic powder, onion powder, kosher salt and pepper.
BBQ Sauce: I love Sweet Baby Ray’s, but use your favorite.
Butter: Reduce the salt in the recipe if you use salted butter.
Wood Chips: I like apple wood chips, but use your favorite.

How To Make Pork Belly Burnt Ends

While burnt ends do take a while to cook, most of the time is hands off cooking. As my dad likes to say, the smoker is the “man’s crockpot”. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Season the pork belly.

Place over indirect heat.

Soak the Wood: Place the wood chips in a bowl of water to soak. Heat the grill and place the soaked chips on one side.
Make the Spice Rub: Whisk the brown sugar and seasonings together. Rub on the cubed pork belly.
Cook it: Spread the pork on a cookie rack. Place it on the grill, away from direct heat. Close the grill lid and cook for 2 hours.

Keep cooking.

Add foil.

Add Foil: Line a grill-safe pan with foil and transfer the pork to it. Increase the heat and return the pan to the grill. Close the lid and cook for another hour.
Glaze it: Make the glaze by whisking the barbecue sauce with brown sugar. Pour the mixture over the pork and stir well. Add the butter and cover the pan with aluminum foil.
Caramelize it: Return the pan to the grill over direct heat. Raise the heat and cook for another 20 minutes. Serve and enjoy!

Chef’s Tips & Variations

Even Cuts: Make sure the pork belly cubes are diced into even-sized, bite size pieces to ensure even cooking.
Make them Spicy: Stir more cayenne pepper or crushed red pepper flakes into the spice rub for a bit of heat. You can also add hot sauce or chili oil into the BBQ sauce, to taste.
Reduce the Sweetness: If you’re not into BBQ that’s on the sweeter side, reduce the amount of sugar by half. You can also use a more savory bbq sauce.
Indirect Heat: Don’t place the pork directly over the heat until the last 20 minutes, otherwise it will turn out tough and dry. Make sure it only receives indirect heat for the first 3 hours. This allows the fat to render and the meat to tenderize.
Different Cuts of Meat: You can also follow this same recipe with chuck roast to create Poor Man’s Burnt Ends. You can also use a brisket for brisket burnt ends!

What to Serve with Pork Belly Burnt Ends

Smokey pork belly burnt ends are the perfect appetizer for summer cookouts and gatherings. Try them stuffed inside a perfect Outback style baked potato or served with these sides:

Vegetables: Pair them with my grilled corn, crispy corn ribs or baked sweet potato fries!
Beans: Smoky charro beans, ranch style beans or the best baked beans are all good choices served alongside bbq.
Pasta Salad: Is it even a cookout if you don’t have pasta salad? Try this dill pickle pasta salad or a bowl of this creamy bacon ranch pasta salad!
Carbs: A side of creamy baked mac and cheese is always a great idea. You may also love these jalapeño cornbread muffins or easy beer bread.

Grilled Pork Belly Burnt Ends

This grilled pork belly burnt ends recipe with smokey BBQ glaze will be a juicy cookout go-to for the summer.

Course Dinner Ideas, Lunch

Cuisine American

Keyword burnt ends pork belly, pork belly burnt ends, pork belly burnt ends recipe

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 673kcal

Author Jessica – The Novice Chef

Ingredients

4 pounds cubed pork belly
½ cup packed brown sugar
2 tablespoons smoked paprika
4 teaspoons salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
1 cup Sweet Baby Ray’s BBQ Sauce
3 tablespoons butter
2 tablespoons packed brown sugar
Handful wood chips apple or other

Instructions

Soak the wood chips in a bowl of water for 10 to 30 minutes, then remove and place them in a foil package, leaving the top open.
Heat the grill or smoker to 250°F. If using a grill, only use one side of the grill for the heat. Place the wood chips over the heated side.
Place the meat in a large bowl. Combine the brown sugar, smoked paprika, salt, chili powder, garlic powder, onion powder and black pepper. Coat the meat in the rub, pressing on all sides.
Place the pork belly on a cookie rack and place in the smoker, or on the side of the grill opposite of the fire. (You want indirect heat.)
Close the lid and cook/smoke for 2 hours.
Using tongs, place the meat in a foil pan (or line a grill safe pan with foil and spray with cooking spray). Raise the heat to 290°F and place the pan back on the grill, again away from the heat side. Close the lid and cook for an additional hour.
Remove the pan and combine the BBQ sauce and brown sugar, then pour over the meat, coating well. Add slices of butter around the meat. Cover pan with foil.
Place the pan in the grill, this time directly over the heat, and turn the heat up to 305°F. Cook for 20 more minutes. Then remove from the grill and serve!

Notes

Store: Store them in an airtight container for up to 5 days.

Freeze: Transfer the pork belly ends to freezer-friendly bags in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge and reheat as usual.

Reheat: Microwave for up to a minute or until warm. For crispy edges again, reheat in the oven or air fryer. Oven at 400°F for about 8 minutes. Air fryer at 350°F for about 3 minutes.

Pork Belly: Use a sharp knife to create 1.5 x 1.5 inch cubes. Do not cut off excess fat. It will render and melt on the grill, making the meat tender.

Even Cuts: Make sure the pork belly cubes are diced into even-sized, bite size pieces to ensure even cooking.

Different Cuts of Meat: You can also follow this same recipe with brisket or chuck roast to create Poor Man’s Burnt Ends.

Make them Spicy: Stir more cayenne pepper or crushed red pepper flakes into the spice rub for a bit of heat. You can also add hot sauce or chili oil into the BBQ sauce, to taste.

Indirect Heat: Don’t place the pork directly over the heat until the last 20 minutes, otherwise it will turn out tough and dry. Make sure it only receives indirect heat for the first 3 hours. This allows the fat to render and the meat to tenderize.

Nutrition

More Easy Must Make Pork Recipes

Slow Cooker Carnitas

Pork and Beans

Slow Cooker Pulled Pork

Best Puerto Rican Pernil Recipe (Pork Shoulder Roast)

The post Pork Belly Burnt Ends appeared first on The Novice Chef.

How to Cook a Spiral Ham (Orange Glazed Ham Recipe)

Jessica — Sat, 16 Mar 2024 09:00:00 +0000

Learn how to cook a spiral ham and wow your family and friends with this easy orange glazed ham recipe! Juicy, tender and infused with incredible flavor from fresh oranges, garlic and herbs, this stunning ham will be the star of your holiday table.

Why You’ll Love This Orange Glazed Ham Recipe

This recipe is guaranteed to be one of the easiest on your holiday list. Yes, really! The prep usually only takes me about 20 minutes or so, then the oven does all the heavy lifting. On crazy busy days like Christmas Eve, you need all the time you can get! While your orange glazed ham is baking in the oven for about 2.5 hours (and making the whole house smell divine in the process), you can focus on all of your sides and desserts. Here’s why this ham has become a Christmas tradition in my home:

Perfect Holiday Dish: There’s nothing quite like a sticky, sweet holiday ham, to bring comforting elegance to your holiday meal.
Sweet and Savory: The recipe uses classic ingredients such as brown sugar and Dijon mustard, but adds a layer of complexity with the addition of orange marmalade, fresh herbs, garlic, and real orange slices. Its stunning appearance and magnificent flavor create the perfect ham recipe.
Easy and Impressive: An easy, foolproof showstopper, this easy tutorial for how to bake a ham requires minimal prep time. Once it comes out of the oven, your guests will ooh and ahh!
Serves A Crowd: This ham recipe generously glazes a 10 pounder, but the time can be adjusted for a larger ham. (See Tips & Variations below.)

Need to save space in your oven? Learn how to cook a spiral ham in the crockpot (crockpot ham) or try this smaller air fryer ham!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for glazed ham. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Spiral-Sliced Ham: This recipe makes one bone-in ham, about 10 pounds in weight. Different sizes of ham will require a different cooking process, so it’s important to try to get your hands on a 10 pound one.
Orange: Choose a large, fresh navel orange. No need to peel!
Garlic: Use a few large garlic cloves pulled from the bulb.
Rosemary: Fresh sprigs of rosemary perfectly accent the ham, however thyme can be used for a milder flavor.
Marmalade: Orange marmalade gives the glaze its unique flavor. Usually sold on the jam/jelly aisle.
Mustard: Dijon works or whole grain mustard best, but yellow mustard or spicy mustard may be substituted.
Honey and Brown Sugar: The sweetness balances all the savory flavors. You can use all honey, or all brown sugar, if preferred. I find a mix of both to be the best!
Orange: You’ll use both the orange zest and orange juice from one orange.

How to Cook a Spiral Ham

Learning how to cook a spiral ham may seem overwhelming, but don’t stress – it is super easy! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Add rosemary, orange slices and garlic in between the ham slices.

Simmer the ham glaze.

Brush ham with glaze and bake.

Prep: Preheat oven to 325°F. Tuck slices of orange, garlic, and sprigs of rosemary in between the slices of ham. Line a roasting pan with foil and place a roasting rack on top. Lay ham on rack, cut side down.
Bake: Place roasting pan into preheated oven. Bake for an hour and 45 minutes.
Prepare Glaze: Just before ham finishes baking, whisk together the glaze ingredients in a small saucepan. Cook over medium-low heat, until sugar dissolves.
Glaze Ham: Uncover ham and glaze generously. Return to oven and bake uncovered for an additional 45 minutes to set the glaze.
Rest: Remove and cover the baked, glazed ham loosely with foil. Let ham rest in pan for 15 minutes.
Enjoy! Transfer to a serving platter. Slice around the bone with a sharp knife and serve!

Chefs’s Tips & Variations

Foil: Covering the ham with foil for the first half of baking time keeps it moist. Uncovering for the last part allows the glaze to set and sugars to caramelize, creating a deeper flavor and added texture.
Larger Ham: A fully cooked ham should be warmed until the internal temperature reaches 140°F as measured by a meat thermometer. It takes about 20 minutes per pound at 325°F. For a larger ham, add time accordingly.
Type Of Ham: Look for a spiral cut ham labeled smoked or cured. These are fully cooked and easily located in local grocery stores around the holidays. Stay away from country or black forest hams as they require a different preparation and cook time.
Apples: For a fun fall version, try stuffing your ham with thinly sliced apples instead of oranges.
Glaze Packet: Discard the premade glaze pack or save to use on a weeknight pork dish. The glaze in this ham recipe is far superior!
Ham Bone: Reserve the ham bone and leftover meat to make rosemary ham and bean soup or a big pot of charro beans!

What to Serve with Glazed Ham

Now that you know how to cook a spiral ham to juicy perfection, you just need a few of your favorite sides to round out the meal. Try these family favorites to complete your festive holiday dinner:

Casserole: You can’t go wrong with this best green bean casserole, extra cheesy baked mac and cheese or corn casserole (or, make life even easier with crockpot corn casserole)!
Potatoes: From garlic mashed potatoes to a sweet potato casserole with pecan topping, you can’t go wrong. Or save space with my crockpot sweet potatoes with marshmallows!
Veggies: These sautéed green beans with garlic are a family favorite, but we also love candied carrots or this best creamed spinach!

How to Cook a Spiral Ham (Orange Glazed Ham Recipe)

Learn how to cook a spiral ham and wow your family and friends with this easy orange glazed ham recipe! With fresh oranges, garlic, and herbs, this glazed ham will be the star of your holiday table. It's simple to prepare and each slice is tender, juicy, and infused with incredible flavor.

Course Pork

Cuisine American

Keyword glaze for ham, ham glaze, ham glaze recipe, how to cook a ham, how to cook a spiral ham, orange ham glaze

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings – 14 Servings

Calories 625kcal

Author Jessica – The Novice Chef

Ingredients

For the Ham

10 lb spiral sliced fully cooked ham bone-in
1 orange sliced thinly
5 large garlic gloves peeled and thinly sliced
5 sprigs of fresh rosemary cut into 1 inch pieces

For the Glaze

6 oz orange marmalade
¼ cup Dijon mustard
¼ cup honey
¼ cup brown sugar
zest and juice of 1 large orange

Instructions

Preheat the oven to 325°F.
In between the slices of ham, insert the thinly sliced orange, thinly sliced garlic and sprigs of rosemary. Line a large roasting pan with foil. Place a roasting rack on top of the foil. Carefully place ham cut side down on the rack and cover with foil. Bake for 1 hour 45 minutes.
When the ham is almost done baking, prepare the glaze. In a small saucepan, combine the orange marmalade, mustard, honey, brown sugar, orange juice and zest. Whisk on medium-low heat, until sugar is melted, and the glaze barely starts simmering.
Uncover the ham and spoon or brush it with the glaze. Bake for another 45 minutes. (If desired, reserve 1⁄2 cup of the glaze and brush the ham one more time during these last 45 minutes.)
When done baking, cover the ham loosely with foil and let rest for 15 minutes.
For serving use two wide spatulas to transfer to a serving platter. To carve, start slicing around the bone with a thin carving knife and it will easily fall apart. Enjoy!

Video

Notes

Store: Leftover ham can be covered with foil, or placed in an airtight container, and stored in your fridge for up to 5 days.

Reheat: Reheat slices of ham in the microwave, a skillet, or the oven.

Freeze: Take the ham off of the bone, and pack it into freezer bags. Mark with the date, and store in your freezer for 1 to 2 months. Thaw overnight in the refrigerator before reheating.

Larger Ham: A fully cooked ham should be warmed until the internal temperature reaches 140°F as measured by a meat thermometer. It takes about 20 minutes per pound at 325°F. For a larger ham, add time accordingly.

Type Of Ham: Look for a spiral cut ham labeled smoked or cured. These are fully cooked and easily located in local grocery stores around the holidays. Stay away from country or black forest hams as they require a different preparation and cook time.

Nutrition

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