Chipotle Pulled Pork with Caramelized Onions: Secret Recipe Club

Happy New Year!!

I took a bit of a computer break over November and December. It was unplanned but well worth it. January will probably be low key while I get back in the swing of things around here.

Today is the first Secret Recipe Club reveal for 2013 and I got an amazing blog this month.  Cooking in Stilettos is written by Aly who, like me, first found her passion for food from her grandfather.

Aly has some fabulous recipes on her blog but I knew as soon as I received the email which recipe I was going to make. I’ve had my eye on the Pulled Pork with Caramelized Onions since she first posted the recipe last January.

I had to make the recipe twice because the first time it was devoured before I could get any pictures of it. Not that anyone in my family complained about having to eat it again because we all loved it.

Chipotle Pulled Pork with Caramelized Onions

Recipe by Micha @ Cookin’ Mimi adapted from: Cooking in Stilettos

Ingredients

• 1 Tablespoon olive oil
• 3 large onions, thinly sliced
• 1/3 cup brown sugar
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon kosher salt
• 1/3 cup apple cider vinegar
• 1 cup chili sauce (found near the ketchup)
• 1 1/2 teaspoons diced chipotles in adobo. Remove the seeds to lessen the heat if desired.
• 3 pounds boneless Boston butt or boneless pork loin roast

Cooking Directions

1. Heat the oil in a large skillet over medium high heat. Add the onions and cook until they begin to soften.
2. Sprinkle with the brown sugar and cook, stirring frequently, until the onions are golden brown, which should take around ten minutes.
3. Add the garlic, oregano, salt, and pepper and cook for another minute or two.
4. Pour in the vinegar, bring to a boil and cook until most of the liquid has evaporated.
5. Remove from the heat and stir in the chili sauce and the chipotles in adobo.
6. Place the roast in the insert of a 4 quart or larger slow cooker. Pour the sauce over the top.
7. Cover and cook on low for eight hours or high for four hours or until the pork is tender. Shred and serve.

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Oven Barbecued Ribs

During the summer I am all about easy meals. While I really do love cooking, when the sun is shining and the fresh air beckons me I want meals that take very little hands on time in the kitchen. This does use the oven so if it’s super hot where you live you may want to hold off on making these for a bit.

The two to three hours these ribs spend in a low oven ensures tender, fall-off-the-bones meat while the short high heat cooking creates slightly crisp edges from the sugar in the sauce caramelizing.

Oh and in case you’re wondering I have no clue if these were pork or beef ribs. The package just said country style ribs.

Oven Barbecued Ribs

Recipe by Micha @ Cookin’ Mimi

Tender ribs that are very easy to prepare.

Prep time: 15 minutes

Cook time: 2 hours and 20 minutes

Total time: 2 hours and 35 minutes

Ingredients

• 4 pounds country style ribs
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 1 teaspoon onion powder
• 1 1/2 cups barbecue sauce

Cooking Directions

Preheat oven to 300 degree. Mix together the garlic salt, black pepper, and onion powder. Place a large sheet of foil on a rimmed baking sheet. Season both sides of the ribs with the seasoning mix.

Place the seasoned ribs on foil and wrap foil around the ribs making a pouch.
Bake at 300 degrees for 2 hours or until ribs are tender. When ribs are tender increase oven temperature to 425 degrees.

Remove ribs from oven and coat with barbecue sauce. Bake uncovered for 20 minutes. Serve with extra sauce and plenty of napkins.

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Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

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Smothered Pork Chops

Growing up I dreaded the nights we had pork chops. Then when I started cooking and seeing all kinds of delicious looking recipes for chops I very hesitantly gave them a second chance. Turns out I just didn’t like pork chops the way my dad loves them.

These smothered chops, my friends, are my very favorite way to eat pork chops. Fork tender with a delicious gravy and they go perfectly with mashed potatoes which is a bonus in my book.

Crunchy Layered Taco Salad

This is one of my favorite quick and easy meals. Everything cooks in one skillet and with an array of toppings everyone can make their serving to please.

The main filling of the dish is chorizo and pinto beans with Tex Mex Style fire roasted tomatoes added for extra flavor and moisture. This would also make an excellent meatless dish, just sub one cup cooked rice for the chorizo.

Ingredients:

• 1 bag of corn chips
• 15 ounce can of pinto or black beans, drained and rinsed or 2 cups of homemade
• 7-8 ounces chorizo or 1 cup cooked rice if you want a meatless meal
• 1 can of salsa/Tex-Mex style fire roasted tomatoes, undrained
• Shredded Cheddar or Monterey Jack Cheese
• Shredded lettuce
• Diced onion
• Diced tomato
• Sour Cream
• Salsa, Pico De Gallo  or Hot Sauce
• Avocado slices or guacamole

Directions:

Place a skillet over medium heat. Remove  chorizo from casing, break into bite sized pieced and cook until browned and cooked through. Add the beans and tomatoes and simmer for 5-10 minutes or until heated through. If using rice instead of meat cook the rice, beans, and tomato mixture for the indicated time.

Divide the corn chips among 4 plates, top with the bean mixture and layer toppings as desired.

linked to Gooseberry Patch
and Ingredient Spotlight

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Huevos Rancheros

This is my family’s favorite breakfast for dinner dish. Seriously the first time I made them we ended up eating them three times that week. If that isn’t a hit I don’t know what is.

The thing I like about them is I have a tendency to gravitate to the sweeter side of breakfast with French Toast, and regular or Puff Pancakes and these are a welcomed change.

Ingredients:

• 7 ounces chorizo
• 15 ounce can refried beans or 2 cups homemade
• 1 14 ounce can salsa style or Tex-Mex fire roasted tomatoes
• 1 medium onion, chopped
• 4-8 corn tortillas
• 2 Tablespoons oil
• 4-8 fried eggs
• 1/2 cup shredded cheddar or Monterey Jack Cheese

Directions:

Remove chorizo from casing. Cook in a skillet over medium heat breaking into crumbles. Add onions and cook for 3-5 minutes longer or until sausage is cooked through and onions are translucent. Pour the undrained tomatoes into the chorizo and heat through.

Heat the refried beans until bubbling. While beans are cooking, heat oil in small skillet over medium heat. Cook tortillas for about a minute or until warmed and pliable with slightly crisp edges.

Place 1 or 2 corn tortillas on a plate, spread with refried beans, top with 1 or 2 eggs, layer the chorizo and onion mixture on the eggs and sprinkle with cheese. Serve hot.

Linked to URS @ Life as MOM and Ingredient Spotlight

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