Tag Archives: pulled pork

one pot pork and chourico with rice

Keeping with the use what we have in the fridge theme from last week. My daughter made pulled pork tacos for dinner one night last week. They good but I don’t think they were blog worthy. I really try to blog about dishes I really want you to try. SF I wonder if you will be reading/trying this recipe wink wink.

With that being said there was an awful lot of pulled pork leftover. So what to do; we tossed around a few ideas. adding BBQ sauce and making a slaw for pulled pork sandwiches. Adding some more flavors and making carnitas. Maybe some pulled pork and refried beans nachos. I even tossed around adding some Asian flavors and making some sort of salad.

What won out; because we also had a ton of chourico leftover in the fridge so I wanted to use that up as well. The recipe I am going to share with you today came together very quickly since the pork was already cooked and shredded as well as the chourcio was ground. You can make this by slicing up pork shoulder and slicing chourico. Use what you have or can get.

Chourico a Portuguese spicy sausage pronounced (shoor-reese) vs Chorizo a Mexican spicy sausage pronounced (chor-EE-soh). I find sometimes in my usual store they only have one or the other; not sure why; maybe they had a run on them, maybe they don’t stock a lot I’m not really sure. Regardless they are good and you should try them.

Pork and Chourco with Rice

dclarkabal
a great week night meal, warm comfort food

Ingredients
  

  • 2 pounds pork shoulder cubed or use leftover pulled pork
  • 2 links chourico sliced or use ground either chourico or chorizo
  • 2-3 cloves garlic minced
  • 4 tablespoons olive oil
  • 1 teaspoon paprika
  • 2 cups arborio rice
  • 1/2 cup tomato sauce
  • 1 cup red wine
  • 4 cups chicken stock

Instructions
 

  • If you are cooking the cubes pork swirl some olive oil in the bottom of your pan. Add the pork and the garlic and saute on medium heat for 2-3 minutes. Slice thin and add the chourico continue sauteing until the pork is medium brown.
  • Add the paprika and the rice. continue stirring until the rice is well coated. Stir in the tomato sauce and the wine. Add chicken stock and bring to a boil
  • As soon as it reaches a boil, reduce the heat to low and cover. Cook on low heat for 20-30 minutes or until the rice is soft and fluffy.
  • Give it a quick stir and either serve it right from the pot or transfer to a serving dish. I will add that the leftovers, if there are any, taste great with a poached egg on top. I would even try browning some of the pork mixture before adding the egg.

8 hours cooking/baking

Since my daughter is home from Japan for a short visit we had friends and family over this weekend.  I took Friday off from work and cooked up a storm.  I spent 8 hours making dishes and desserts enough to feed anywhere from 10 to 20 people.  Since we had family from as far away as Virginia to a few that live right up the road I decided to just have an open house. Come as early as you want and leave as late as you want. Lunch would be served at 1 and dinner at 6 and whoever was here in between would not go hungry. At my house no one ever goes hungry!

 

White Chocolate Craisin and Peanut Butter Chocolate Cookies

White Chocolate Craisin and Peanut Butter Chocolate Cookies

Chicken Rice Soup

Lunch Menu: 4 Bean Chili, Corn Bread and Pulled Pork with Cole Slaw Sandwiches, Clam Chowder and Cookies

Dinner Menu: Ham, homemade beans, Macaroni & Cheese, Chicken Soup and Texas Sheet Cake

Image

When I know I need to feed this many people; I need to be very organized.  Thursday night I did all my grocery shopping so I could wake up in the morning and get going.  I envy the well-stocked kitchen & pantry on these types of occasions.  I have a large and a medium sized crockpot but could have used 2-3 more.  I have 2 large pots but could have used 4-5 more.  Unfortunately if I buy anymore cookware, dishes, glasses or utensils; my son will pitch a fit.  You see he does the majority of the dishes in the house and is running out of places to store all my treasures.  I kind of see what he means but I can’t help myself I need and use every item I bring home.  I have been using my class as an excuse to why a new sauté pan shows up or why I have a new Le Creuset in the cupboard. On occasion I do take inventory and clean out my stash, don’t tell Alex it’s just to make room for more.

Day of Cooking 026

Make this cake – Trust me it is delicious and easy!!!

I got this recipe from a friend, I am not sure why it is called this but I really really like it.

Texas Sheet Cake

Add to Sauce Pan

1 Stick of Butter

½ Cup Vegetable Oil

4 TBS Cocoa

1 Cup Water

Boil the above in a pan for 2-3 minutes

Sift together

2 Cups Flour

2 Cups Sugar

Pour over chocolate sauce and mix well

Add to the above

½ Cup Buttermilk

1 tsp Baking Soda

2 Eggs

1 tsp Vanilla

Mix well and pour into greased jelly roll pan

Cook at 400’ for 20 minutes

Frosting to be added to hot cake

Add to Sauce Pan (you can use the same one; I cleaned mine when the cake was in the oven)

1 Stick Butter

1/3 Cup Buttermilk

4 TBS Cocoa

Bring to a boil

Add the following

1 Box of Confectioner’s Sugar (roughly 2 ¾ Cup)

½ tsp Salt

1 tsp Vanilla

¾ Cup Chopped Walnuts (I added after so I could make ½ sheet without – work fast as the frosting hardens quickly)

Once cooled – slice into whatever size pieces you would like and store in airtight container – they don’t stick too bad so you can stack