The Best Pulled Pork You’ll Ever Eat

Seriously, this was so good, I can’t wait to eat it again! This is an amalgamation of two recipes plus my memory of the pulled pork sandwich that I love at a local restaurant. Enjoy!


The Best Pulled Pork You’ll Ever Eat
Prep time: 15 minutes
Cook time: 10 hours low (7 hours high), slow cooker
Serves:  10-12 sandwiches

2 medium yellow onions, roughly chopped
2 & 1/2 to 3 pounds boneless pork tenderloin
2 tablespoons packed brown sugar
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
Seasoned salt and pepper
1 cup chicken broth

Chipotle Honey Sauce
1 cup ketchup
1/2 cup brown sugar
2/3 cup + 1 tablespoon honey
1 and 1/2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
Seasoned salt and pepper
1/2 – 1 full chipotle chile in adobo sauce (to taste) – finely mince chilies

Spicy Coleslaw
1 tbsp dijon mustard
1 tsp white sugar
1/2 tsp red pepper flakes
1/2 tsp ground cumin
3/4 cup plain greek yogurt (can also use mayo)
2 tbsp lemon juice
pinch salt
pinch pepper
3-4 cups coleslaw lettuce mix
2 granny smith apples, thinly sliced
5-6 green onions, thinly sliced

10-12 Kaiser buns



For pork: lay onions in bottom of slow cooker. Combine brown sugar, chili powder, garlic powder, cumin, salt & pepper; rub over pork tenderloin, then lay pork on top of onions. Pour chicken broth around pork. Cover and cook on low for 10 hours (7 hours on high).

Once pork is almost finished, prepare chipotle honey sauce and spicy coleslaw below.

For chipotle honey sauce: whisk all ingredients together to make smooth sauce. Can combine in blender or food processor if preferred.

For spicy coleslaw: whisk together dijon mustard, white sugar, red pepper flakes, cumin, yogurt, lemon juice, and salt & pepper. Toss with coleslaw mix, granny smith apples, and green onions.

When pork is finished, remove from slow cooker. (Discard liquid and onions.) Shred with a fork, and toss with chipotle honey sauce.

Serve on toasted kaiser bun with spicy coleslaw on top, and enjoy!



Chinese BBQ Pork, Cha Siu

I cannot express how happy I am that I have found this recipe, and that it is so incredibly delicious, and easy. I love BBQ pork, but find that the cuts I can buy from my local Asian foods market is too fatty for my tastes. This recipe requires planning, because it is best if marinated for 24 hours, and need to be marinated a minimum of 8 hours. Aside from the pre-planning required, it is actually incredibly easy. I love throwing this in ramen soup (see my recipe for Shio Ramen), in bao (see my recipe for Bao), or just on its own with some rice and vegetables. Enjoy!

Chinese BBQ Pork, Cha Siu
Prep time: min. 8 hours, 24 hrs recommended
Cook time: 1 hour
Serves: 2 as main dish with rice/side dish, 4-5 as add-in to ramen

1.5 lbs pork (recommended: pork butt or shoulder, with fat; my preference is tenderloin)
2 tbsp sugar
1 tsp salt
1/2 tsp five spice powder
1 tsp paprika
1/4 tsp black pepper
1 tbsp sherry or Chinese plum wine
1 tbsp soy sauce
1/2 tsp sesame oil
2 tsp hoisin sauce
2 tsp tomato paste
2 tsp molasses
1 tbsp olive oil
3 cloves garlic, minced
1 tbsp hot water

Cut pork into long strips about 3″ thick. Don’t trim any excess fat. Put the pork into a large ziploc.

Combine the rest of the ingredients in a bowl to make the BBQ sauce. Reserve about 2 tbsp to baste while baking, and pour the rest over the pork. Make sure the pork is well coated, seal the ziploc, and marinate for minimum 12 hours. This dish is best if marinated for 24 hours.

Preheat oven to 475F. Line a baking sheet with foil and place a metal rack over top (if you don’t have a metal rack use a roasting pan). Place the pork on the rack, leaving space between cuts. Baste with some of the marinade, and bake for 25 minutes. (It is recommended to add some water to the bottom of the pan to prevent the juices from burning.)

After 25 minutes, flip the pork over and baste again with remaining marinade. Bake for another 25 minutes.

Flip pork over again, baste with reserved BBQ sauce, and turn oven to broil. Flip after 5 minutes, baste with remaining reserved BBQ sauce. Bake for another 5 minutes, then remove from oven and let sit 10 minutes. Slice thinly and serve.

cha siu, shio ramen

Cha Siu pictured here in Shio Ramen


Original here. 


Traveler’s Noodle Soup

A friend posted this recipe to her Facebook feed, and I latched onto it right away! It combines all of my favourite things: delicious food, easy to put together, travels very well for lunch at work, and is so versatile! This is a great grab-n-go lunch for work, and will make everyone in the lunch room jealous. Enjoy!

Traveler’s Noodle Soup
Prep time: 5-10 minutes
Cook time: 5-20 minutes
Yields: 1 serving

1 square (serving) of instant stir-fry noodles (I like Six Fortune brand)
1 serving of preferred protein (shrimp, tofu, chicken, beef, or pork)
Small handful broccolini, stalks removed (about 5 stalks)
Small handful sliced mushrooms (about 4 mushrooms)
Small handful matchstick carrots
1 head baby bok choy, chopped
Small handful bean sprouts
1-2 tsp chopped fresh cilantro

For flavour paste:
1 tsp soup stock powder/bouillon (chicken, beef or vegetable)
1 tsp miso soup powder or paste
1 tsp hot sauce (I like Sambal Oelek or Sriracha)
1 tbsp soy sauce

Cook noodles in boiling water for 5 minutes or until almost fully cooked.

Cook protein according to your preference. Remember to thinly slice chicken, beef, or pork since it is going into a soup!

Combine flavour paste ingredients in small dish.

Layer cooked noodles, protein and flavour past in a container with lid (IE something you could put in your lunch bag to take to work). Add vegetables on top, starting with harder vegetables and ending with bok choy, bean sprouts, and cilantro. Put lid on container and store in fridge for up to 3-4 days.

When ready to eat, add hot water until top vegetables start to float (average of 2 cups depending on your container). Stir gently to disperse flavour paste into water. Cover and let sit for a few minutes until protein and vegetables are hot. Enjoy and try not to let your coworkers’ jealous stares get to you.

The great thing about this recipe is the versatility. You can use whichever type of protein you prefer, or skip that altogether. You can also change up the vegetables – above I include my favourites to get you started. The flavour paste can also be changed around depending on what you want to go for. (The biggest thing to remember about the flavour paste is that it needs to be a paste packed with flavour when all is said and done!) Please post your variations below! 

Original found here. 

traveller's noodle soup

Watermelon Pork Lettuce Wraps

Thanks to the Fried Chicken recipe, the Guy Fieri cookbook is top of my go-to list for cookbooks right now. I happened to have a pork tenderloin in the freezer so I took a look in the Pork section, and found this gem of a recipe. I’ll admit, it sounds very strange. I was nervous, and was prepared to order pizza immediately just in case it was a total flop. But so far everything in the cookbook has turned out really amazing; my only complaint is that Mr. Fieri likes it hot! But I have learned to tone down the heat myself, and everything has been delicious. I highly recommend you take a chance and try this either for dinner or a party appetizer. Enjoy!

Watermelon Pork Lettuce Wraps
Prep time: 10 minutes (+30 minutes if marinating**)
Cook time: 10-20 minutes
Serves 2-4 as dinner, can serve 6 as appetizer

2 small ish pork tenderloins (or 1 large)
1 tbsp fresh ginger, grated
3-5 garlic cloves, crushed
1 tsp red pepper flakes
1/2 tbsp garlic salt
1/2 tbsp black pepper
2 tbsp soy sauce
1 tbsp hoisin sauce
1/2 cup watermelon, cut into 1/4″ cubes
1/4 cup cucumber, cut into smallish chunks
2 small (1 medium-large) avocado, cut into 1/4″ cubes
1 tbsp rice wine vinegar
2 tbsp olive oil
1 tbsp soy sauce
Romaine lettuce leaves

Slice pork tenderloins into rounds, trim fat. Set to one side. Combine all ingredients from grated ginger through hoisin sauce to make sauce. Heat pan over medium heat, melt butter/margarine, and add pork to pan. Pour sauce over, and cook through.

Meanwhile, combine watermelon, avocado, and cucumber in a bowl. Whisk together rice wine vinegar, olive oil, and soy sauce, and pour over watermelon mixture. Gently stir to coat.

Remove soft green leafy end from lettuce, and chop off root.

Remove pork from heat; chop into rough 1/2″ bite-sized pieces.

Layer pork and watermelon salsa in lettuce wraps, serve, and enjoy!

**Alternatively you can combine sauce ingredients into a marinade! Marinate pork for 30 minutes, and grill on BBQ. 

Watermelon Pork Lettuce Wraps

Originally found in Guy Fieri Food, pg 220.

Pork Tenderloin with Apricot Glaze

This was the result of a recipe search one day when I needed something to make for dinner, and had no idea what I wanted. I thought this sounded good, as I like apricots and I love putting fruit and pork together. I hope you enjoy as much as we did – we each had two helpings!

Pork Tenderloin with Apricot Glaze
Cook time: 45-60 minutes
Serves 2-4

2lb pork tenderloins

Spice rub:
1 tbsp chili powder
1 tbsp garlic powder/salt
1/2 tsp brown sugar
1/2 tsp salt (unless you used garlic salt, then omit)
1/2 tsp black pepper

1 1/2 cups apricot jam
1/2 cup barbecue sauce
2 tsp grated ginger
1/2 tsp garlic powder/salt
1 tbsp lime juice
1-2 fresh apricots, chopped

Combine spice rub ingredients, and rub over pork tenderloins. Transfer to oven-safe dish and bake in oven at 375F for 45-60 minutes until cooked through.

Meanwhile, heat apricot jam in sauce pan over medium-low heat. Add remaining ingredients (except fresh apricots), mix thoroughly. Remove from heat. When pork is about 5 minutes from being done, add fresh apricots and heat over low heat until pork is done cooking.

Slice pork tenderloins, top with glaze, and serve!

Asian-Style Ribs with Slaw

I often watch the Food Network, which has many amazing and delicious recipes on it, but rarely do I actually cook any of the recipes. Either I get too busy and forget to follow up on a recipe I saw, or whatever it was they were cooking is too complicated for my simple kitchen. This past weekend I had the Food Network on while cleaning, and Michael Smith was cooking. He made these ribs, Asian-style, with this interesting slaw on the side, and I knew I had to try it out. I am very pleased with how this turned out, and Iain and I ate was more ribs than we should have! We hope you enjoy as much as we did!

Asian-Style Ribs
Prep time: 10 minutes
Cook time 4 hours
Serves 2

1 rack pork ribs, membrane remove
1 cup orange juice
1 cup orange marmalade
1/4 cup chili garlic sauce
1/2 cup fish sauce
1/4 cup grated ginger, or 1 large piece of ginger
3 sour limes, zest and juice

Combine all ingredients except ribs in a slow cooker, whisk until smooth. Lay pork ribs, meat side down, and cook on high for 3.5 hours, until meat is tender and falls off bone.

At 3.5 hours, remove ribs from slow cooker, transfer to cookie sheet. Bake in oven on low broil for 15-20 minutes until outside is crispy.

Meanwhile, transfer juices to pot, and boil over medium heat until sauce is reduced to a glaze. Pour over ribs and serve with slaw (below).

Asian Slaw
Prep time: 20 minutes
Serves 2

Snow peas, chopped/sliced
1 large carrot, shredded (use peeler to create “ribbons”)
1 red pepper, finely sliced
1/2 small red cabbage, shredded
2 green onions, sliced
1 fresh bunch cilantro, chopped, about 2-3 tbsp

Combine ingredients in a bowl. Dress with glaze from rib recipe (above) and serve.


Cider-Soaked Pork Tenderloin with Sautéed Apples & Leeks

I decided to experiment again in the kitchen, and boy was it good! I took two recipes and melded into one awesome dish! We had it as it, but you could add salad or rice or potatoes on the side. Enjoy!

Cider-Soaked Pork Tenderloin with Sautéed Apples & Leeks
Prep time 10 minutes
Cook time 30 minutes
Yields 2 servings stand-alone, 4 servings with sides

1 pork tenderloin
2 tbsp olive oil
salt and pepper to taste
1-2 tsp fresh thyme
1 cup apple cider

1 tbsp olive oil
1-2 gala or other tart apples, chopped
1-2 leeks, finely sliced
1 tbsp honey
1 tsp red wine vinegar

Rub pork tenderloin with oil, salt, and pepper. Transfer to oven-safe dish. Sprinkle fresh thyme on top, and pour apple cider into dish. Bake at 400F for 30-40 minutes until pork is cooked through, 145-155F internal temperature.

Meanwhile, sauté leeks in olive oil until soft. Add apples an sauté another 3-4 minutes until apples start to soften. Add honey and red wine vinegar, sauté until honey melts.

Remove pork from oven, transfer to cutting board, and cover with tinfoil for 10 minutes. Discard apple cider leftovers. Slice and serve with leek and apple mixture.