Hi everyone!! Hope you’re all doing well and that you had a nice weekend! My first big legal writing project was due last Thursday, so I took some time to relax this weekend, which was wonderful! Since I’ve start school I’ve been making a lot of big, easy meals so Chris and I can eat leftovers throughout the week. Pulled pork and pulled chicken are go to meals, but I wanted to shake my pulled pork up a little and decided to make carnitas! These were great as tacos and over rice like a Chipotle burrito bowl!
Category Archives: pork
The name says it all, Instant Seduction Pork Chops y’all! Just kidding, these are some fantastic chops though! I came across this recipe in my “100 Recipes Every Woman Should Know” cookbook which is full of recipes with fun names like this one. Chris and I are big fans of pork, it’s easy to prepare and not terribly expensive, so I thought this would be a great dinner to make before he took the bar two weekends ago. He was asking me to make them again before we had even finished the dishes! A winner in my book which will be made again!
I’ve said many times that pulled pork holds a special place in my heart. While this is true, I had never made it at home until last week, and now I don’t know what took me so long! I am a huge fan of vinegar based pulled pork, but decided for my first attempt I would go with a standard barbeque sauce version. This recipe is really simple, and makes your house smell amazing!
Bourbon.glazed.pork. Pork that is moist on the inside, but has a caramely-boozey crust on the outside. Oh, and it can be on the table in about 20 minutes! Hellooo, what are you waiting for, make this now!
I made this the other night for the boyfriend and I, and man was it good! I saw this recipe on Pinterest and immediately knew it was a meal Chris and I would both love. Not only was it incredibly delicious, but also so easy! I was a little worried when I was making it because I didn’t read the comments on Christina’s post until after I had already bought my pork loin. She used pork tenderloin in her recipe, and some readers who used regular pork loin said theirs’ had come out too dry, or had to be sliced instead of falling apart. I also knew I was going to be cooking my meat for much longer than the recommended 6-8 hours because I was meeting Chris downtown at Bayou for an appetizer before coming home and having dinner, which did not help my “dried out pork” concerns. However, this recipe could not have been more wonderful. The meat was falling apart just how I wanted and was incredibly moist. I think the pork loin was perfect for the amount of time mine needed to cook. If you want to make this meal in a shorter amount of time, then I would recommend going with the pork tenderloin instead, and only using half of amount of water indicated below.