Cook_Real_Food_Every_Day-Vol._3_Issue_3_-_Summer_2019_

may | june 2019^68

Southern Pulled Pork

Sandwiches

Makes 6 to 8 servings

You’ll be getting loads of praise when you show

up to your summer potlucks and picnics with this

classic Southern dish. For the perfect side pairing,

we suggest our Warm Indian-Spiced Potato Salad

on page 57.

2 tablespoons fi rmly packed light

brown sugar

1 tablespoon smoked paprika

2 teaspoons kosher salt

1½ teaspoons ground black pepper

1 (2½-pound) boneless pork shoulder, cut into 5 to 7 pieces

1 tablespoon vegetable oil

1 cup chicken broth

Toasted slider rolls, barbecue sauce, dill pickle slices, and coleslaw,

to serve

1. In a small bowl, stir together brown sugar, paprika, salt, and pepper. Rub
   sugar mixture all over pork. Refrigerate for at least 15 minutes or up to
   8 hours.


2. Select SAUTÉ feature on Instant Pot. Add oil to pot. Add pork; cook
   until lightly browned, 3 to 4 minutes per side. Add broth. Cover and lock
   lid. Pressure cook on HIGH for 35 minutes. Natural release pressure for
   15 minutes. Carefully release remaining pressure.


3. Remove meat using a slotted spoon, and transfer to a bowl. Let stand
   until cool enough to handle. Shred pork into 1-inch pieces. Serve on rolls
   with barbecue sauce, pickles, and coleslaw.

Cut pork and

marinate; cover

and refrigerate.

:

05

MINUTES

Morning

PREP

SLOW COOKER DIRECTIONS

Follow steps 1 and 2. Heat a large skillet over medium heat. Add

pork in a single layer; cook for 5 minutes. Turn, and cook until

lightly browned, about 3 minutes more. Transfer to slow cooker.

Add onion, garlic, and jalapeño to skillet; cook until slightly

softened, about 5 minutes. Add reserved spice mixture; cook for

1 minute. Transfer to slow cooker with beans, stock, tomatoes,

and 1½ cups water. Cover and cook on low for 7 to 8 hours. Serve

as directed.

SLOW COOKER DIRECTIONS

Follow step 1. In a large skillet, heat oil over medium-high heat. Add

pork; cook until lightly browned, 3 to 4 minutes per side. Transfer

to slow cooker. Add broth and ½ cup water. Cover and cook on low

for 7 to 8 hours. Continue as directed. 

Charro Beans with Pork Belly
Makes 6 to 8 servings

Pork belly is an added indulgence that takes these
pinto beans to the next level. This hearty side will
quickly become your new favorite.

1 pound dried pinto beans*
2 teaspoons ground cumin
2 teaspoons smoked paprika
1½ teaspoons kosher salt
½ teaspoon ground black pepper
1 pound pork belly, cut into 1-inch pieces
1 cup diced onion
4 cloves garlic, minced
1 jalapeño, stemmed and diced
3 cups chicken stock
1 (14.5-ounce) can diced tomatoes with green chiles
Garnish: diced tomatoes, diced onion, sliced jalapeño

1. In a large Dutch oven, combine beans and water to cover by 2 inches.
   Let stand for 8 hours. Drain.


2. In a small bowl, stir together cumin, paprika, salt, and pepper. In a large
   bowl, toss together pork belly and 1 tablespoon spice mixture. Cover and
   refrigerate for at least 15 minutes or up to 8 hours. Reserve remaining
   spice mixture.


3. Select SAUTÉ feature on Instant Pot. Add pork in a single layer; cook
   for 5 minutes. Turn, and cook until lightly browned, about 3 minutes
   more. Remove from pot; set aside.


4. Add onion, garlic, and jalapeño to pot; cook for 4 minutes, stirring
   frequently. Add reserved spice mixture; cook for 1 minute. Add beans,
   pork, stock, and tomatoes. Cover and lock lid. Pressure cook on HIGH
   for 25 minutes. Natural release pressure for 15 minutes. Carefully release
   remaining pressure. Serve immediately. Garnish with tomatoes, onion,
   and jalapeño, if desired.

*We used Camellia Brand Pinto Beans.

Soak beans. Dice

pork belly, and

toss with spice

mixture; cover and

refrigerate.

:

05

MINUTES

Morning

PREP