#pressurecooker Archives - Garlic & Olive Oil Veins

Polenta Bites with Pulled Pork & Ricotta

I’m always looking to try new food creations and that’s exactly how this came to be. Yes, it’s another pulled pork recipe. Who doesn’t like pulled pork? This can very easily be made with bbq chicken as well.

While I was in culinary school we made polenta often. I will tell you right now, I haven’t made it in years. I cheated in this recipe and actually bought an organic polenta I found in a roll at the store. When I was shopping and came across it, I just had to buy it and give it a try. Hey, it is organic. I’m sure it’s not the greatest since it’s in a roll, duh! However, sometimes you just need to give something a try. It worked out perfectly for what I was wanting to use it for.

This recipe is pretty simple and would be PERFECT for a small dinner party. I’m not adding my pulled pork recipe but if you need it, check it out in my previous blogs. This is simply going to be giving directions on how to crisp up this rolled polenta and assembling. The flavors in this recipe are amazing. From the creamy ricotta to the heat from the pulled pork and the jalapeño this is one delicious bite of food.

Polenta Bites with Pulled Pork & Ricotta

Ingredients:
Polenta roll, sliced 1/2 inch slices
4 T butter
1 T Olive Oil
3/4 cup ricotta
2 jalapeños, sliced
1/2 small onion, diced
2 cups cooked pulled pork

Directions: Heat a medium sauté pan over high heat. Add in half the butter and olive oil and heat 2 minutes. Add in sliced polenta and cook for 4-5 minutes until golden brown. Next add in the remainder of the butter and oil and flip the polenta and cook for another 4-5 minutes. You can cook longer to your preferred the polenta cake crispier. Remove the polenta cake and place on paper towel.

To Assemble: Add a spoonful of ricotta over the polenta, then top with a spoonful of pulled pork next add the sliced jalapeño and diced onions. You can add more bbq sauce to the pork if you like it saucier. Sever and enjoy immediately.

October 16, 2019October 15, 2019

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Pulled Pork Stuffed Sweet Potatoes

Happy October everyone! The summer has come to an end and it’s finally my favorite season, fall. I love the crisp in the air, the sleeping with the windows opened and the warm and cozy comfort dishes.

I’ve been doing a lot of cooking just haven’t gotten the time to get the recipes down and posted. Life got in the way a little. I’ve been dealing with my dog, Coco who has some eye issues so that’s been the most important thing lately. It’s been a long last several weeks. In case you didn’t know I’m a huge dog lover. I have 2, both rescues. Peanut and Coco. I can’t say it enough, RESCUE! Please! 🙂

Ok, I got side tracked, back to the food! I have previously shared my pulled pork recipe. Take a look at that blog post to get my recipe. This is just an easy dish that is perfect for leftovers. This would also be a cool item for a potluck. All you need is to add the pulled pork (No sauce) to a crockpot, put your toppings in a bowl and everyone could make their own stuffed potatoes. I’ve only ever used sweet potatoes. It’s perfect with the tanginess of the pulled pork, but I love a good baked potato so I’m sure this would come out just as good! How cool would a stuffed potatoes bar be, am I right folks?

Pulled Pork Stuffed Sweet Potatoes

Ingredients:
8 oz cooked pulled pork
2 large sweet potatoes, cooked
– Favorite BBQ Sauce, to taste
1 jalapeño, sliced
1/2 small onion, diced

Assembling directions: Cut sweet potato in half, don’t go all the way to the ends, (this will help keep the goodness inside) Add in pulled pork, top the meat with BBQ sauce, sliced jalapeños and diced onion and serve.

Note: There is no end to the other toppings you could do. When I make my pulled pork sandwiches I top the pork with a creamy coleslaw (see pulled pork recipe for my coleslaw) That would be delish on top of this stuffed sweet potatoes.

October 7, 2019October 7, 2019

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Fall of the Bone Ribs (Oven Baked)

This is my favorite rib recipe. I make it so often I’ve pretty much mastered it at this point. I started making these ribs a few years back. When I bought the slabs of baby back ribs I really had every intention of grilling them that quickly change when my grill stopped working. I had to improvise. I made the ribs in the oven low and slow for several hours. They came out so good that I’ve done it that way every single time.

This recipe isn’t your traditional rib flavors. I don’t use any bbq sauce in this recipe. The sauce I use is a different flavor than the traditional bbq sauce for ribs.

I like making these ribs in the oven because the meat literally falls off the bones. They are easy to eat and not messy at all. Don’t worry they are still ribs! 🙂 They are tender and delicious. Give them a try!! Feel free to toss on the grill after you bake them to get a char.

Fall off the Bone Ribs (Oven Baked)

Ingredients:
1 slab baby back ribs

Dry Rub:
1 t salt
1 t pepper
1/2 T garlic powder
1/2 T onion powder
1/2 T paprika
1/2 T chili powder
1/2 T cumin

Sauce:
1/2 cup oil
1 T honey
2 T low sodium soy sauce
2 T Dijon mustard (Smooth, not grainy)
4 Garlic Cloves, grated or minced
3T Rib drippings

Directions: Preheat oven 300°. Prepare the ribs by removing the silver skin on the back of the ribs. Run your knife down one of the bones and grab the white skin and pull completely off. Pat dry the ribs with a paper towel and add to a roasting dish. (I always use disposable aluminum pans.)

In a bowl mix all the spices for the rub together. Add spices liberally all over the top of the ribs. Cover tight with foil. Bake in oven for 2 hours and then check the ribs and baste with the pan drippings. Put back in the oven for another 1 hours. Reserve 3 T of pan drippings for later.

In a bowl mix together all items for the sauce. Brush the sauce over the ribs and put back in oven uncovered for anywhere from 30 to 45 minutes. Remove from oven, add foil and let rest! Then serve with your choice of sides. The meat will literally fall off these bones. I hope you enjoy it.

Notes: You can put on grill to get the char last few minutes if you wish. I prefer not to as it sometimes can dry out the meat. Also, if you’d like to use just regular bbq sauce for this recipe just omit the sauce in this recipe and sauce the ribs with your choice of bbq sauce.

November 6, 2017August 17, 2020

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Pulled Pork with Creamy Coleslaw

I bought a pork butt and was originally going to make pork carnitas. I had all the ingredients and at the last minute decided to switch it up to pulled pork. It was my first time making the pulled pork in my pressure cooker and with a pork butt. I’ve done a few times with a pork loin and in the crockpot but never this way.

You can definitely put this in a crockpot for low 8-10 hours or you can make low and slow in the oven. If you do in the oven it will probably take 8-10 hours as well on like 300°-325°. I used the pressure cooker because it took 90 minutes. It came out tender and falling apart and very easy to shred.

I got a pressure cooker a few years ago for Christmas and I love it. I love being able to cook foods so much faster and they come out much juicer than being in the crockpot. I just recently bought an instapot. I haven’t taken out of the box just yet because the next few weeks are super busy I want to be able to use it properly. I can’t wait though. Stay tuned for more information on that.

Now, back to the pulled pork. It came out delicious I can safety say I’m excited to eat these leftovers! When I think of pulled pork a lot of times I think of an excess amount of BBQ sauce. I honestly have very little BBQ sauce in this recipe. I think a lot of time the BBQ sauce drowns out the real flavor of the meat. So, this is what I did. It’s probably not traditional but it’s my take on pulled pork with just a simple coleslaw.

Pulled Pork with Creamy Coleslaw

Ingredients:
4-5lb pork shoulder/pork butt
8-10 large buns
BBQ sauce for topping (optional)

Sauce:
¼ cup soy sauce
¼ cup apple sider vinegar
¼ cup Worcestershire
2 T honey or brown sugar
3 T oil
3 T ketchup
3 T bbq sauce
½ T onion powder
½ T garlic powder
½ T cumin
½ T paprika
½ T chili powder
2 T salt
2 T pepper
3 C water

Rub:
1 ½ T onion powder
1 ½ T garlic powder
1 ½ T chili powder
1 ½ T cumin
1 ½ T paprika
2 t salt
2 t pepper

Simple Creamy Coleslaw

Ingredients:
14 oz bag of coleslaw mix
¾ cup light mayo
¾ cup light sour cream
¼ cup apple cider vinegar
1 small onion, diced
2 t onion powder
2 t garlic powder
Salt & Pepper to taste

Directions: In a bowl mix together all ingredients for the sauce minus the water. Mix well to a smooth consistence and set aside. Cut the pork in 2 pieces. In a bowl mix together all ingredients for the rub. Rub mixture on all sides of the meat pieces; make sure to cover the meat well. Heat pressure cooker on high heat (Or a sauté pan if your oven roasting or using the crockpot.) Add in 1 T of oil and brown 1 chunk of meat at time, brown on all sides. Remove from the pan. Use 1 T of oil and do the same thing with the second chunk of meat.

Add both pieces of meat back to the pressure cooker and add in 3 cups of water and pour the sauce mixture over the meat. Cover the pressure cooker and bring up to pressure and cook on medium high heat for 90 minutes. Let pressure release naturally. If you are roasting in the oven, add the meat to a roasting pan and only add 1 cup of water and then pour the sauce over the meat and cook for 8-10 hours on 300°. Note, you can cook it less but it won’t be falling apart and super easy to shred. For the crockpot, add meat to crockpot and add in 2 cups of water and pour sauce over the meat and cook on low 8-10. Cook until the meat falls apart.

While meat is cooking make the coleslaw. To a medium bowl add the coleslaw mix and the onion. In a smaller bowl mix together the sour cream, mayo, apple cider vinegar and the garlic and onion powder. Add that mixture to coleslaw and mix well till fully coated. Season the coleslaw with salt and pepper to taste and add to the refrigerator until ready to use. Mix well before serving.

Once meat is cooked, (In whichever method you choose) Add to a large bowl and shred the meat completely. Spoon some of the juices from the pan into the bowl and mix well. To serve, add meat to bun and drizzle with some reserved juices and top with a dollop of bbq sauce (Optional: I didn’t do this as the meat flavor was enough for me and didn’t want to change it.) Either eat with coleslaw on the bun or on the side. The choice is yours! 🙂

Note: Double the coleslaw recipe if you’re going to make for a crowd or eat all within a few days. I only made one recipe as I was only eating half now and freezing the rest. Optional: Add the leftover juices to a container or a bowl and let side until the fat starts to separate from the juices. Once that happens, remove the fat that’s collected on the top and add the liquid to the meat mixture and mix well. This will keep the meat nice and juicy especially for leftovers or if you’re freezing any of the meat.