Pork - Southern Cravings

Pulled Pork Tenderloin

Anna Kate — Thu, 28 Mar 2024 15:42:36 +0000

Pulled pork tenderloin is a quick, easy, and hearty dish that’s perfect for busy days when you don’t have much time! Just season it, set the slow cooker, and come back to perfectly tender, melt-in-your-mouth meat. Perfect for BBQ pork sandwiches, potlucks, and more!

One of my favorite recipes to make when I’m hosting friends and family is pulled pork since it’s always a crowd-pleaser. I usually prepare my classic pulled pork shoulder recipe, but this one is great when I’m feeding a smaller crowd and don’t need so many portions!

Debating on how much pulled pork you need? See this guide for how much pulled pork per person.

Just like oven-roasted pork, this slow cooker recipe has a hassle-free preparation and minimal clean-up. It’s the kind of comfort food that satisfies everyone at the dining table, but keeps me happy as a host!

Why You’ll Love This Recipe

Simple to make: This slow cooker pulled pork recipe doesn’t need constant monitoring like many protein recipes. Just set it and forget it!
Kid-friendly: With the perfect balance of flavors, this dish is perfect for adults and kids.
Versatile: You can serve pulled pork tenderloin on buns, make loaded pulled pork nachos, or stir leftovers into your favorite mac and cheese. The options are endless!

Juicy Pulled Pork Tenderloin

The South is well-known for its slow-cooked, melt-in-your-mouth meat specialties, so I’m no stranger to pulled pork. While it’s more typically prepared with pork shoulder, this pulled pork tenderloin showcases a leaner, smaller cut of the pig, and it turns out just as delicious!

To infuse a rich, smoky undertone, I love to season my pork with a blend of smoked paprika, garlic powder, and onion powder. After about four or five hours in the slow cooker, the pork tenderloin turns out irresistibly tender and flavor-packed!

For a tangy sweetness and added moisture, don’t forget a dash of your favorite BBQ sauce. Serve it as the main entree, tuck it into buns, or use leftovers to bulk up casseroles.

Ingredients For Pulled Pork Tenderloin

Pork tenderloin: This lean and tender cut absorbs flavors well. It usually comes in a pack of two, so you can freeze the other or double the recipe for leftovers. If pork tenderloin is unavailable, you can use pork shoulder for a more traditional taste and texture.
Salt: Enhances the flavor of the pork. You can adjust the quantity to taste.
Smoked paprika: Gives the pork a smoky, slightly spicy flavor. Regular, sweet, or hot paprika will also work if smoked paprika isn’t available.
Garlic powder: Adds a savory, toasty, and earthy element. Not garlic powder on hand? Replace it with extra onion powder instead.
Onion powder: Brings a mild sweetness and savory depth to the dish. Alternatively, you can use extra garlic powder in its place.
Vegetable broth: Helps keep the meat moist and tender during cooking. You can substitute vegetable broth with water or chicken broth or stock if you’d like.
BBQ sauce: Adds sweetness and tanginess to the pork. You can use any brand you prefer or even make your own!

How To Make Pulled Pork Tenderloin

Step 1: Season The Pork

In a small bowl, mix together the salt, smoked paprika, garlic powder, and onion powder. Rub your spice mixture all over the tenderloin, making sure to cover it entirely for a consistent flavor throughout.

Step 2: Set Up The Slow Cooker

Place the seasoned tenderloin in the bottom of your slow cooker. Be sure not to pour broth directly over the pork — you don’t want to wash off the freshly applied rub!

Step 3: Slow Cook The Pork

Put the lid on your slow cooker and set it to high. You’ll need to cook the pork for about 4-5 hours, or until it’s tender enough to shred with a fork.

Read more about the best internal temperature for pulled pork.

Step 4: Shred The Pork

Once your pork is ready, remove it from the slow cooker and shred it using two forks. After shredding, return it to the slow cooker and mix it with any remaining cooking liquid.

Add your BBQ sauce to the shredded pork, stirring well to ensure an even distribution. You can adjust the salt and sauce at this point to suit your taste.

What To Serve With Pulled Pork Tenderloin

For a complete meal, pair your pulled pork tenderloin with savory side dishes like these:

Recipe Variations

Spice it up: Add different spices like cumin or chili powder for a flavor twist. You can even use my homemade dry rub.
BBQ sauce: Try different types of BBQ sauces to change the flavor profile each time you make this pulled pork crock pot recipe.
Beer broth: Add a can of beer instead of vegetable broth for a deeper flavor.
Spicy: Use a spicy BBQ sauce or add cayenne pepper for a kick.

Tips For The Best Recipe

Rub it right: Make sure to rub the spices thoroughly into the pork to infuse the best flavors.
Broth placement: Avoid pouring the broth over the pork to prevent washing the rub off.
Cook on high: Cook your pork tenderloin on high for the best texture.
Shred while warm: Make sure you shred the pork while it’s still warm to achieve that quintessential pulled pork texture.
Have patience: If the pork isn’t tender after 4 hours, let it cook a bit longer.

What To Do With Leftovers

If you end up with leftover slow cooker pulled pork tenderloin, here’s what to do:

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Transfer the pork to a freezer-safe container. You can keep it in the freezer for up to 3 months this way.
Reheating: Reheat leftovers in a pan over medium heat or in the microwave until hot.

Read all my tips on freezing, defrosting, and reheating pork.

Additional Recipes

If you enjoyed this pulled pork tenderloin recipe, check out some more classics like these:

Frequently Asked Questions

Can I use a different cut of pork?

Yes, you can! While this pulled pork crock pot recipe specifically uses pork tenderloin, you can substitute it with other cuts like pork shoulder if you prefer. The cooking time will vary depending on the cut.

Can I use a different kind of broth?

Absolutely! I use vegetable broth in this recipe, but you can use chicken or beef broth if that’s what you have on hand. The reason for broth is to add moisture and a bit of flavor to the dish.

Can I cook the pork on low instead of high?

Of course! If you have more time, you can cook the pork on low for 7-8 hours instead of high for 4-5 hours. It will result in a perfectly juicy and flavorful tenderloin.

Pulled Pork Tenderloin

Pulled pork tenderloin is a quick, easy, and hearty dish that's perfect for busy days when you don’t have much time! Just season it, set the slow cooker, and come back to perfectly tender, melt-in-your-mouth meat. Perfect for BBQ pork sandwiches, potlucks, and more!

Course Dinner Recipes

Cuisine American, Asian

Keyword bbq, pork recipe, pork tenderloin

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 273kcal

Author Anna Kate

Equipment

Ingredients

2 pounds pork tenderloin these usually come in a pack of two, freeze the other or double the recipe for leftovers
1 teaspoon salt
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
2 cups vegetable broth
1 cup BBQ sauce your choice

Instructions

In a small bowl combine the salt, smoked paprika, garlic powder, and onion powder. Mix to combine.
Rub your spice mixture all over the tenderloin, and then place it in the bottom of your slow cooker.
Add the vegetable broth to the bottom of the slow cooker (don't pour it over the pork, though, so that you don't wash off your spice rub).
Add the lid and cook on high for 4-5 hours, or until the tenderloin is easy to shred with a fork.
Remove the pork from the crock pot, and shred with 2 forks. Return it to the slow cooker, and mix it with any liquid that might have remained in the bottom of the slow cooker.
Add your BBQ sauce, and stir to combine. Adjust salt and sauce amounts as needed.
Serve on buns or as the main entree.

Nutrition

The post Pulled Pork Tenderloin appeared first on Southern Cravings.

Boneless Pork Ribs

Anna Kate — Fri, 15 Mar 2024 18:36:35 +0000

These boneless pork ribs are unbelievably juicy and melt-in-your-mouth tender! Bring the rich flavors of the South to your table with this classic comfort food that’s as easy to make as it is delicious.

This boneless pork ribs recipe requires minimal ingredients but yields maximum flavor! If you love ribs, you’ll also enjoy my oven-roasted ribs, another favorite that’s just as simple to make.

Why I Love This Recipe

Boneless pork ribs are my go-to recipe when I need a hands-off and fuss-free way to make ribs. With just three ingredients — country-style pork ribs, dry rub, and barbecue sauce — this dish couldn’t be more straightforward to throw together! Plus, no grill is required.

Simply season the ribs, then bake them low and slow for fall-apart tender, mouthwatering, and succulent results every time. Whether you’re hosting a game day get-together, backyard potluck, or a party, this crowd-pleasing recipe is always a winner!

Ingredient Notes

You only need three basic ingredients to make these boneless pork ribs! Here’s a closer look:

Country-style pork ribs: Country-style pork ribs are sold as bone-in or boneless, so check for the label “boneless” at the grocery store. Check out this guide to the different types of ribs if you need help choosing.
Dry rub: I use a homemade dry rub blend to infuse the pork with savory, spicy flavors before it hits the oven. You can use premade mixes or customize your own with ingredients like paprika, brown sugar, garlic powder, and salt.
Barbecue sauce: Adds a sweet, tangy, and smoky finish to the ribs, complementing the spices in the dry rub. Use your favorite brand and variety!

Substitutions

Pork ribs: If you can’t find country-style pork ribs, you can use boneless pork shoulder cut into strips. Just note that the cooking times may vary.
Dry rub: You can mix equal parts of whatever spices you have on hand. Think onion powder, cumin, and smoked paprika.
Barbecue sauce: If you want less sugar, make a homemade barbecue sauce out of tomato paste, vinegar, Worcestershire sauce, and a drizzle of honey.

How to Make Boneless Pork Ribs

Learn how easy it is to make these boneless pork ribs with my step-by-step instructions below.

Preparation

Before you start, wash and pat your country-style pork ribs dry. If you’re using a homemade dry rub, mix your spices in a small bowl.

Cooking

Step 1
Line a 9×13 casserole dish with foil and lightly grease it with cooking oil or spray. This helps make cleanup easier and prevents the ribs from sticking.

Step 2
Apply the dry rub evenly to all sides of the ribs, then place them in the prepared dish. For extra flavor, let the ribs sit with the rub on them for 15 minutes or even overnight in the fridge.

Step 3
Cover the dish with another piece of foil, crimping the edges. Sealing the edges helps to lock in steam, keeping the ribs moist during cooking.

Step 4
Bake the ribs at 325 degrees Fahrenheit for 2 ½ to 3 hours. Resist the urge to frequently check the ribs. Opening the oven door lets out heat and steam, which can dry out the meat.

Then, remove the ribs from the oven and baste with BBQ sauce. Return the ribs to the oven to broil for a few minutes.

Remove the meat from the oven and shred with forks. You can serve this as the main course, but I like to serve this on a bun with coleslaw and more BBQ sauce!

Expert Tip

An often overlooked but critical step is letting the meat rest for about 5-10 minutes after cooking. This resting period gives the juices time to redistribute throughout the meat, giving you the most moist and flavorful ribs.

Don’t waste all that hard work and effort by serving your boneless pork ribs too early! You want to be sure the meat easily shreds, otherwise, continue cooking.

Also, make sure to liberally apply the dry rub. It seasons the meat and forms a crust that locks in its juices.

Cooking Tips

Room-temperature meat: Let the ribs sit at room temperature for about 30 minutes. This ensures even cooking by reducing the temperature difference between the outside and the inside of the meat.
Use a thermometer: To check for the perfect doneness, use a meat thermometer. The ribs are done when they reach an internal temperature of 145 degrees Fahrenheit.
Baste with barbecue sauce: If you prefer a sticky, caramelized exterior, baste the ribs with barbecue sauce during the last 30 minutes of cooking.
Broil the ribs: For a crispy, charred exterior, broil the ribs for a few minutes after baking. Watch them closely to prevent burning.

Variations

Spicy BBQ: Add extra heat to your dish by incorporating more cayenne pepper into the dry rub or mixing hot sauce with the barbecue sauce.
Honey-garlic: For a sweeter, aromatic twist, mix honey and minced garlic into your barbecue sauce.
Asian-style: Substitute the barbecue sauce with a glaze made from soy sauce, hoisin sauce, honey, and a touch of five-spice powder.

Serving Suggestions

Pair these boneless pork ribs with hearty sides that complement their rich flavors. A zesty Italian pasta salad brings a refreshing contrast.

For an ultra-comforting meal, serve them with baked potatoes, baked mac and cheese, or creamy mashed potatoes made in a pressure cooker.

Frequently Asked Questions

What if my pork ribs are still tough after cooking?

If your ribs are tough, they likely need more cooking time. Toughness in pork ribs usually indicates that the connective tissues haven’t fully broken down. Return them to the oven, checking on them every 20-30 minutes until they reach your desired tenderness.

Can I marinate boneless pork ribs instead of using a dry rub?

Marinating is a great alternative that can infuse the ribs with moisture and flavor. Marinate your ribs for at least 4 hours or overnight in the refrigerator for the best results, turning them occasionally to evenly distribute flavors.

What’s the best way to apply the dry rub?

Apply the dry rub generously on all sides of the ribs, using your hands to press the spices into the meat’s surface.

Storing & Reheating

If you have leftover boneless pork ribs, let them cool to room temperature before storing them.

Fridge

Place the cooled ribs in an airtight container or wrap them tightly in aluminum foil or plastic wrap for optimal freshness. They will last for 3-4 days if stored properly.

Freezer

Freezing is a great option for extending the life of your boneless pork ribs. Wrap the ribs tightly in plastic or place them in a freezer bag, squeezing out as much air as possible. They can be frozen for up to 3 months this way. Remember to label the package with the date.

Reheating

The best way to reheat boneless pork ribs is in the oven. Preheat your oven to 325 degrees Fahrenheit, place the ribs in a baking dish with a splash of water or barbecue sauce to keep them moist, and cover with foil. Heat the ribs for about 20-25 minutes until warm.

More Meat Recipes

Tender & Juicy Boneless Pork Ribs

Course Dinner Recipes

Cuisine American

Keyword bbq, pork recipe

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 190kcal

Author Anna Kate

Ingredients

2 1/2-3 pounds country style pork ribs also labeled as boneless pork ribs or country style
Dry rub of your choice
¼ cup BBQ sauce

Instructions

Line a 9 x 13 casserole dish with foil. Lightly grease with cooking spray.
Pat each rib dry with paper towels.
Apply the dry rub all over the ribs and place in the dish.
Cover with foil and bake at 325 for 2 1/2 to 3 hours.
Remove the dish from the oven. Baste the meat with the BBQ sauce of your choice.
Return to the oven to broil for 2-3 minutes or until the sauce begins to caramelize. Be careful not to burn!
Shred the meat with a fork. Add to a plate with sides or on a bun for a BBQ sandwich. Add more BBQ sauce as desired.

Nutrition

The post Boneless Pork Ribs appeared first on Southern Cravings.

Pan-Seared Pork Chops

Anna Kate — Fri, 21 Jul 2023 10:00:00 +0000

Prepare yourself for perfectly cooked, tender, and juicy pan-seared pork chops. Simple ingredients and optimal cooking techniques will prove you don’t need anything fancy to create a healthy, flavorful, and restaurant-quality meal from home.

Why I love this recipe

Affordable: Pork chops are a rather inexpensive cut of meat compared to other varieties. Plus, you’ll likely be able to get bulk discounts at your local butcher to save even more money!
Versatile: Serve them with simple seasonings or slather them with your favorite marinade. Sear pork chops on a skillet, or char them on a grill. You’ve got options!
Simple: This recipe highlights the flavor of good-quality meat by using just 2 simple ingredients. Marinate, sear, and enjoy!

What are pork chops, anyway?

Pork chops are a cut of meat that comes from the loin of pigs, running from the hip to the shoulder. You may see them labeled as loin chop, center-cut loin chop, blade chop, etc.

The different labels indicate exactly where along the loin the meat is cut from. In general, pork chops are known for being a tender, lean cut with a mild flavor. Once seared, they take on a beautiful color, flavor, and melt-in-your-mouth texture.

Ingredients For Pan-Seared Pork Chops

See the full list of ingredients in the recipe card below.

Pork chops: For the juiciest and most flavorful results, you’ll want to use bone-in pork chops for pan-searing. Look for chops that are around 2 inches thick and about the same size as each other. I generally opt for rib chops or loin chops.
Dale’s Seasoning: My go-to marinade for pan-seared pork chops (and most meat) is Dale’s. It provides intense savory, umami, and salty flavors that perfectly enhance the meat. If you prefer, you can make a homemade version or try another marinade. If I’m not using Dale’s, I normally just use a drizzle of olive oil and a pinch of salt and pepper.

How to Make Pan-Seared Pork Chops

Step 1: Marinate The Chops

In a casserole dish or large baking pan, marinate the pork chops for 15 minutes per side with a generous amount of Dale’s Seasoning or another marinade.

Step 2: Heat The Skillet

Add a small amount of oil to a skillet, then heat it over medium-high. It should be quite hot before starting to pan-sear the pork chops.

Step 3: Pan-Sear The Pork Chops

Place the pork chops on the hot pan and cook them for 3-5 minutes per side, depending on the thickness. Using a meat thermometer, periodically check the meat until it reaches about 10-15 degrees F below your desired internal temperature.

For reference, pork should reach an internal temperature of 145 degrees F, so I personally remove it from the skillet when it has reached about 130-135 degrees F (it will continue to cook as it rests).

Step 4: Rest The Chops

Remove the pork chops from the heat, allowing them to rest for 5-10 minutes to redistribute the juices and finish cooking.

What To Serve With Cast Iron Pork Chops

What doesn’t go with pan-seared pork chops? Try yours with classic side dishes like baked potatoes, mashed potatoes, mashed sweet potatoes, asparagus, broccoli, or green beans.

For a backyard barbecue, pair them with baked mac and cheese, deviled eggs, pasta salad, Caprese salad, or baked beans.

Recipe Variations

Seasonings: Instead of Dale’s seasoning, make a homemade marinade with soy sauce, apple cider vinegar, dried ginger, onion, garlic, and paprika. Alternatively, use olive oil and seasoned salt, poultry seasoning, Montreal steak seasoning, or just salt & pepper.
Chop cut: Experiment with different pork chop cuts and thicknesses until you reach your preferred flavor and texture.

Tips For The Best Recipe

Bring to room temperature: Before cooking, set the pork chops on your counter for about 20 minutes. This will make searing them much easier and quicker.
Bone-in: For the best flavor and juiciest texture, I suggest opting for bone-in pork chops.
Thick is best: Thicker pork chops are less prone to overcooking and drying out, so opt for at least 1 ½ – 2-inch thick cuts of meat.
Use a thermometer: Decide on your perfect temperature beforehand, and use a meat thermometer to ensure safely cooked meat. The National Pork Board recommends cooking pork chops to a temperature of at least 145 degrees F. Personally, I cook mine to 130 degrees F, then cover and let them rest until they reach 145 degrees F.
Rest before serving: Allow the juices time to settle and evenly distribute by resting the pork chops for about 5-10 minutes before cutting into them.
Generously season: Make sure you don’t skimp on the marinade or seasonings because this is what ultimately tenderizes the meat and helps form the crust, both of which are important for flavor.

What To Do With Leftovers

If you have leftover pan-seared pork chops, they will last you a few days. Here’s what to do:

Fridge: Keep leftover pork chops in an airtight container in the refrigerator for up to 3-4 days.
Freezer: If you’re not able to finish your pork chops within 3-4 days, transfer them to freezer-safe bags or containers and store them in the freezer for up to 3 months.
Reheat: Thaw the chops overnight and reheat them on the stovetop or in the microwave (I prefer the stovetop). Add a little oil and cook them on low-medium for about 2-3 minutes per side, or until they’re warmed through.

Additional Recipes

If you enjoyed this cast iron pork chops recipe, test out some more of our best meat-forward centerpieces like these:

Frequently Asked Questions

Do you sear pork chops with oil or butter?

You can sear pork chops with oil or butter. Most chefs use a mixture of both for a best-of-both-worlds approach.

Can pork chops be a little pink?

Yes, pork chops are still considered safe to eat if they are a little pink. The safest way to determine doneness is to use an instant-read thermometer. Pork chops are ready to eat once they reach an internal temperature of 145 degrees F.

Why are my pork chops tough?

Tough pork chops are almost always due to overcooking them. Since they are such a lean cut of meat, it’s extremely important to watch them during every aspect of the cooking process.

The Perfect Pan-Seared Pork Chops

Course Main Course

Cuisine American

Keyword cast iron recipe, pork chop, seared, searing

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 208kcal

Author Anna Kate

Equipment

10-inch Cast Iron Skillet

Ingredients

4 Pork Chops bone-in, about 2 inches thick
Dale’s Seasoning marinade
oil for searing

Instructions

In a casserole or large baking pan, marinate pork chops for 15 minutes per side with Dale’s Seasoning or other marinade.
Add a small amount of oil to your skillet. Heat your skillet over medium-high heat.
Place the pork chops on the pan and cook 3-5 minutes per side, depending on the thickness.
Using a meat thermometer, periodically check the meat until it reaches the desired internal temperature.
Remove from heat and allow meat to rest for 5-10 minutes to retain juices.

Nutrition

The post Pan-Seared Pork Chops appeared first on Southern Cravings.

How to Cook Turkey Bacon

Anna Kate — Thu, 22 Jun 2023 17:49:25 +0000

Learning how to cook turkey bacon couldn’t be easier! This simple guide will show you how to create a perfectly crispy texture every time. Whether you’re looking to use the air fryer or the oven, this post is for you!

We’re all told there are health benefits of switching from pork bacon to turkey bacon, but turkey bacon always seems to turn out bland and floppy. Well, that problem ends today!

I’ll show you how to achieve crispy and flavorful bacon in no time using the oven or air fryer. Spoiler alert — it’s much easier than you think!

Why I Love This Recipe

Consistent: Once you try this recipe, you’ll know how to cook turkey bacon with your eyes closed! Find the optimal crisp for you, then put things on repeat!
Easy: You don’t have to sit beside a hot pan and watch your bacon like a hawk. Using the oven or the air fryer means a set-it-and-forget-it approach.
Less mess: No more bacon grease splatters on you or your kitchen! Both of these methods require very little effort in the cleanup department.

What Is Turkey Bacon?

Unlike pork bacon, which comes from the belly of a pig, turkey bacon is made from a mixture of dark and light turkey meat. It is seasoned to taste like bacon, then pressed into strips.

Since it’s a leaner cut of meat than pork bacon, the cooking technique is important in yielding a flavorful and crispy texture that will make you think twice before reaching for pork again. Don’t worry though, I’ve got you covered!

Is Turkey Bacon Healthier Than Pork Bacon?

Turkey bacon and pork bacon can both be part of a healthy and well-balanced diet. But, if you’re a die-hard bacon lover, switching a few mornings to turkey bacon may have some positive impacts on your waistline!

Turkey bacon contains fewer calories, fewer “bad” fats, and less cholesterol, making it a slightly better option for anyone with an increased risk of heart disease or diabetes. Regardless of whether it’s pork or turkey, it’s best to consume bacon in moderation!

What You’ll Need To Cook Turkey Bacon

See the full list of ingredients in the recipe card below.

Turkey bacon: If you are trying to be more mindful of your cholesterol intake, turkey bacon is the ideal choice! I usually opt for nitrate-free, uncured turkey bacon since I like that it contains natural ingredients as opposed to chemical preservatives. Go for brands like Trader Joe’s, Applegate Naturals, and Wellshire for the best options.
Air fryer or oven: I’ve laid out options for how to cook turkey bacon in both an air fryer and an oven. I personally love how crispy my air fryer gets the slices, but you can also achieve similar results in the oven.

How to Cook Turkey Bacon In The Air Fryer

Step 1: Prep The Bacon

First, you will need to add the turkey bacon slices to your air fryer basket in a single layer. Make sure the strips are not overlapping for optimal crispiness! If they are too long, cut the pieces in half.

Step 2: Air Fry The Bacon

Air fry the turkey bacon at 390 degrees F for 5 minutes. Flip the slices over, then cook them for another 3-5 minutes, depending on how crispy you prefer your bacon.

Step 3: Finish Cooking

Remove the turkey bacon from the air fryer, and serve it while hot and crispy! If you have more turkey bacon, continue cooking it the same way until all the remaining slices are gone.

How to Cook Turkey Bacon In The Oven

Step 1: Preheat The Oven

Preheat your oven to 400 degrees F, and place a wire rack on top of the baking sheet. Optionally, you can line the baking sheet with parchment paper for easier cleanup.

Step 2: Bake The Bacon

Place the strips of turkey bacon on the wire rack, being careful not to overlap them. Bake the turkey bacon for 10 minutes, then flip the strips and bake for an additional 10 minutes, or until crispy.

Note: The exact amount of time will vary based on the thickness of your bacon, your oven, and how crispy you prefer your bacon. I recommend starting to check on them after the 13 to 14-minute mark.

Step 3: Drain The Bacon

Remove the turkey bacon from the oven, and place them on paper towels to drain any excess grease. Serve the strips while warm!

What To Serve With Turkey Bacon

For a full breakfast spread, serve your turkey bacon with recipes like breakfast casserole with sausage, sheet pan pancakes, hashbrown casserole, or pressure cooker hard-boiled eggs.

Alternatively, use it as a garnish for soups and salads, or as an addition to sandwiches like BLTs. The options are virtually endless!

Recipe Variations

Use a toaster oven: If space is an issue in your kitchen (or you don’t own an oven), use a toaster oven! Follow the same principles and guidelines for using a regular oven.
Add seasonings: For an extra kick, add a crack of black pepper before baking or air-frying your turkey bacon!

Tips For The Best Recipe

Pat it dry: If your turkey bacon appears a little wet when you remove it from the package, make sure to thoroughly pat it dry for optimal crisp-ability.
Use a wire rack: Bake the turkey bacon on a wire rack for the best airflow all around the strips, which helps them crisp up beautifully. For easier cleanup, place a sheet of parchment paper or foil underneath the wire rack!
Flip the bacon: Don’t forget to flip the bacon at the halfway point, which will ensure an even crisp on both sides.
Keep a close eye: All oven temperatures vary slightly. Once you flip your turkey bacon, keep a closer eye on how quickly it’s browning to prevent it from burning.

What To Do With Leftovers

If you end up with leftover turkey bacon, store the strips in an airtight container in the refrigerator for up to 4-5 days.

The easiest way to reheat the slices is in the air fryer. Set it to 300 degrees F, and cook the bacon in a single layer for 3-4 minutes, or until hot again. You can also heat the strips up in a microwave in 30-second bursts, or you can use a toaster oven set to 350 degrees F for 5-7 minutes.

Additional Recipes

If you enjoyed learning how to cook turkey bacon, be sure to check out a few more of my best how-to recipes:

Frequently Asked Questions

How long should I cook turkey bacon?

Depending on the method of cooking, cooking turkey bacon takes anywhere from 10-20 minutes.

What is the fastest way to cook turkey bacon?

The fastest way to cook turkey bacon is by using an air fryer. It will take about 8-10 minutes to fully cook, depending on the thickness and how crispy you want it.

Can you overcook turkey bacon?

Yes, one of the most important tips is to not overcook turkey bacon. If it’s overcooked, it will turn out dry and leathery.

How to Cook Turkey Bacon

Course Air Fryer Recipes, Breakfast

Cuisine American

Keyword air fryer recipe, Bacon, easy recipes

Prep Time 5

Cook Time 10

Total Time 15

Calories 1513kcal

Author Anna Kate

Equipment

1 Air Fryer
1 Baking Sheet with rack

Ingredients

1 package turkey bacon

Instructions

Air Fryer Method

Add turkey bacon slices to air fryer basket in a single layer. If they are too long, cut the pieces in half.
Cook at 390 °F degrees for 5 minutes. Flip the slices over. Cook for another 3-5 minutes depending on how crisp you prefer your bacon.
Remove turkey bacon from air fryer and serve warm.
Cook remaining bacon slices.

Oven Method

Preheat oven to 400 °F and place baking rack on top of baking sheet.
Place strips of bacon on baking rack, careful not to overlap. Bake 10 minutes, then flip bacon strips and bake another 10 minutes.
Remove from oven and place on paper towels to drain any remaining grease.

Nutrition

The post How to Cook Turkey Bacon appeared first on Southern Cravings.

Bisquick Sausage Balls

Anna Kate — Thu, 15 Sep 2022 16:53:47 +0000

Make the best Bisquick sausage balls in no time! These bite-sized beauties feature sharp cheddar cheese, ground sausage, and Bisquick. Serve them at holiday parties or on game day for a quick, easy, crowd-pleasing appetizer.

When a recipe requires just three ingredients, it’s always worth testing out! Thanks to the convenience of Bisquick, this simple sausage ball recipe will save you so much time in the kitchen.

It’s the perfect appetizer to make ahead of time and freeze. When you’re ready to serve it, just pop a batch in the oven and wait for your house to fill up with cheesy and delicious aromas.

Why I Love This Recipe

Quick & easy: All you need is 3 ingredients and 25 minutes to make this recipe.
Crowd-pleaser: I always get compliments on just how good these Bisquick sausage balls taste. I’m constantly giving out the recipe to friends and family!
Finger food: Bisquick sausage balls are ideal for busy holiday preparations or last-minute gatherings because they’re so easy to serve and eat.
Versatility: You can easily adapt this recipe to your taste preferences. Feel free to spice these Bisquick sausage balls up and pair them with your favorite dips.

What Are Bisquick Sausage Balls?

Bisquick sausage balls are one of my favorite recipes because you only need three simple ingredients — sausage, shredded cheddar, and Bisquick. Think meatball meets cheese biscuit. Is your mouth watering yet?!

If you’re unfamiliar with Bisquick, it’s a mixture of flour, baking powder, sugar, salt, and shortening. It was invented back in the 30s to make recipes like this more convenient and time-efficient.

All you need to do is mix the ingredients in a bowl, roll them into balls, and bake them in the oven for about 20 minutes. Talk about an easy way to impress your guests!

What is the best pork sausage to use?

When it comes to Bisquick sausage balls, your choice of pork plays an important role. You want them to be moist and tender, yet sturdy enough to hold up for dipping.

Raw, ground pork is the best choice. Typically, pork bought at the supermarket contains around 15% fat. If you prefer more flavor, sausage-grade pork is a great option. Extra-lean sausage can be used as well, but you may have a harder time getting the mixture to stay together.

Ingredients For Bisquick Sausage Balls

Bisquick: I’m using the original Bisquick from Betty Crocker, but there are other brands like Jiffy baking mix. If you don’t have any on hand, make your own with 2 cups of flour, 1 tablespoon of baking powder, 2 tablespoons of butter or shortening, and ½ teaspoon of salt.
Sharp cheddar cheese: For the most flavor, use aged cheddar cheese. It adds just the right amount of savory and umami elements to these Bisquick sausage balls. Try to stay away from pre-grated cheese as it can lead to a dry, crumbly mixture.
Ground pork sausage: This can be mild or spicy depending on your taste preferences. For a lighter version, try turkey or chicken sausage.
Milk: If the mixture seems dry, add milk little by little until it reaches a moist consistency that is easy to roll. You can use any type of milk you prefer here.

How To Make Bisquick Sausage Balls

Step 1: Mix the ingredients

While your oven is preheating to 350 degrees F, combine the ground sausage, Bisquick, and shredded cheddar cheese in a large mixing bowl.

If the mixture is too dry or crumbly, add a little milk at this point until it sticks together.

Step 2: Shape The Balls

Shape the mixture into bite-size balls, then spread them out evenly on a few baking sheets. You should get about 24 sausage balls from this recipe, but it depends on the exact size of your scoop.

If you have a cookie scoop, I highly recommend using it for even sizing and cooking time.

Step 3: Bake

Bake the sausage balls for about 20 to 25 minutes, or until they appear golden brown and the sausage is cooked. Serve them immediately while warm!

What To Serve With Bisquick Sausage Balls

While I do think Bisquick sausage balls are scrumptious on their own, you can turn them into an absolute show-stopper with some dips and sauces like the following:

Alabama white BBQ sauce
Ketchup
Regular BBQ sauce
Chili sauce
Honey-mustard or hot mustard
Garlic aioli
Ranch dressing

Recipe Variations

Gluten-free: If you need to make a gluten-free or low-carb version, Betty Crocker has options available for these as well.
Spices: Shake things up with different seasonings like Italian seasoning, paprika, cayenne, chives, Creole seasoning, or taco seasoning.
Cheese: While I prefer the taste of sharp cheddar in this recipe, test out other varieties like Gouda, Manchego, Colby, or even mozzarella for a more mild flavor.

Tips For The Best Recipe

Avoid pre-grated cheese: Freshly grated cheddar cheese will provide a lot more moisture to the Bisquick mixture than pre-grated cheese. Try to avoid it if possible.
Warm the sausage: Bring the ground sausage to room temperature before combining it with the Bisquick and cheese. This will release some of the grease and make mixing easier.
Wet your hands: To prevent the mixture from sticking to your hands, wet them with a little water before rolling the sausage balls.
Check the consistency: After mixing, make a test ball to see if it holds up. If not, add milk a tablespoon at a time until it sticks together.
Batch size matters: Keep your sausage balls uniform in size. This ensures even cooking and prevents some from being undercooked or overcooked.
Space them out: On the baking sheet, make sure the balls are spaced apart. This allows hot air to circulate around each ball, ensuring even browning.
Cook the pork safely: Use a meat thermometer to ensure the pork reaches a safe temperature. For ground meats, 160 degrees F is recommended by the USDA.
Chill before baking: If time allows, chill the formed balls in the refrigerator for about 30 minutes before baking. This helps them maintain their shape, resulting in a better texture.

How to Store Leftovers

If you have leftover Bisquick sausage balls, follow these simple storage tips:

Fridge: Transfer the baked sausage balls to an airtight container. They will keep for 3 to 4 days in the fridge this way.
Freezer: Once cooled, transfer the sausage balls to a freezer-safe bag or container. If stored properly, they will keep for up to 3-4 months.
Reheating: Cooked Bisquick sausage balls can be reheated again in the oven or microwave until warm. They won’t turn out quite as moist and tender, but they are still delicious.

Can Bisquick Sausage Balls be Made in Advance?

To save time on the day of cooking, you can prep these Bisquick sausage balls beforehand. Mix and shape the balls, then freeze them on a parchment-lined pan until firm.

Transfer them to a freezer-safe bag or container, and keep them frozen for up to 1-2 months. If you’ll be serving them within 1-2 days, you can store them in the fridge.

When you’re ready to serve them, sausage balls can be baked straight from frozen. Just remember, you may need to tack on 5-10 minutes of bake time.

Additional Appetizer Recipes

Make an entire appetizer spread by serving these Bisquick sausage balls with other snacks and finger foods like these:

Frequently Asked Questions

Why are my Bisquick sausage balls dry?

Dry Bisquick sausage balls are commonly caused by a high ratio of Bisquick to sausage. Make sure you follow the measurements exactly as written. If you’re still having issues, add a little milk or more sausage.

Why are my sausage balls greasy?

Using high-fat content sausage or overly oily cheese can make the balls greasy. Opt for a sausage with moderate fat content or balance it out with other ingredients.

Why are my sausage balls not sticking together?

If your sausage balls are crumbly or falling apart, it’s likely because you used packaged shredded cheese or low-fat sausage. Add milk to make the mixture moist.

The mixture is too sticky to shape. What can I do?

If the mixture is overly sticky, you can refrigerate it for a bit to firm up or add a tad more Bisquick. But be careful not to add too much to avoid dry sausage balls.

How do I tell if the sausage balls are cooked?

The most accurate way to tell if the sausage balls are cooked is to use a meat thermometer, which should read 160F. Alternatively, you can break a sausage ball open around the 20-minute mark to ensure there is no longer pink in the middle.

My Bisquick sausage balls are hard. What went wrong?

Overbaking or setting the oven temperature too high can cause the balls to develop a hard crust. Always ensure your oven is calibrated correctly and watch the cooking time.

3-Ingredient Bisquick Sausage Balls

Course Appetizer Recipes

Cuisine American

Keyword crowd pleasing recipes, holiday appetizers, holiday recipes, party food, Party recipes, quick recipe, sausages

Prep Time 5

Cook Time 20

Total Time 25

Servings sausage balls

Calories 179kcal

Author Anna Kate

Equipment

Ingredients

2 cups Bisquick
4 cups sharp cheddar Cheese
1 pound ground pork sausage mild or spicy
¼ cup milk only if needed

Instructions

Preheat your oven to 350°F degrees.
In a large bowl, combine the ground sausage, bisquick and shredded cheese.
Form into 24 golf ball sized balls and place on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely.
Remove and serve hot!

Nutrition

The post Bisquick Sausage Balls appeared first on Southern Cravings.

How to Cook a Spiral Ham (3 Ways!)

Anna Kate — Thu, 25 Aug 2022 15:09:51 +0000

Learn how to cook a spiral ham without drying it out! This recipe uses a store-bought ham with the glaze. With instructions for the oven, slow cooker, or grill, a simple baked ham is the perfect way to feed a crowd for a special occasion. Keep reading for all the necessary tools and tips to pull off preparing a ham for your next celebration!

Is there anything better than a classic holiday ham? They are so delicious but get a bad rap for being dry or too salty. This recipe is certainly not original, but these easy tips will help you prepare a beautiful, juicy ham dinner, complete with a glaze. All you need is a store-bought spiral-cut ham with the glaze!

Despite the fact that spiral hams are a common centerpiece around the holidays, they’re usually available year-round. So, whether you’re looking to make one for a special occasion or to have leftovers for sandwiches during the week, this all-purpose ham has you covered. It’s so simple to make, it basically serves itself!

Types of Ham

Before we get started on our spiral-cut ham, let’s get the basics down. Ham comes in three different types: city, country, and fresh.

City Hams are the most traditional type of ham. These are commonly found on holiday tables for Christmas Dinner or Easter Dinner. These are sold fully cooked and sometimes spiral cut. City Hams can be sold bone-in or boneless, as a whole ham or half ham. These are usually referred to as spiral cut hams.

Country Hams are dry-cured and uncooked. Most commonly, these are smoked and very salty. It’s an acquired taste, but has a passionate following. Country ham slices are delicious served on a buttered biscuit.

Fresh Hams are more difficult to find at the grocery store. These are raw hams, sold uncured and uncooked and require more effort to prepare the City Ham or Country Ham.

What is Spiral Ham?

Spiral ham is a pre-cooked, pre-sliced ham designed with simplicity in mind. The preparation technique means much less effort is required for roasting and carving. This frees up time for making delicious sides like mashed potatoes and baked sweet potatoes!

To slice a spiral ham, butchers use a special machine to make one continuous cut around the ham, which creates even slices. While there are bone-in versions available, boneless hams make life even easier. You can also purchase these as a whole ham or half ham.

The only downside of a spiral ham vs. an uncooked ham is the higher potential for drying out during cooking. This is the reason why it’s almost always accompanied by a sweet glaze.

How to Choose a Spiral Ham

There are a few key points to keep in mind when choosing the right ham:

For the best flavor, check the label for “ham” or “ham with natural juices.” Try to avoid those labeled “ham, water added” or “ham and water product.”
Look for a bright pink color that’s uniform throughout.
Check for marbling. Too much fat will negatively influence the taste and texture.
Make sure there are clean, even slices. You can easily see these through the transparent packaging.

How to Cook a Spiral Ham

There are three different ways to prepare bone-in spiral ham: in the oven, in the slow cooker, or on the grill.

Here are a few recommended tools to make this recipe easier:

Internal Meat Thermometer: Yes, this ham is already cooked, but using a meat thermometer will help you gauge when the ham is warmed through and ready to serve.
Roasting Pan: A roasting pan is a tool everyone should have in their kitchen for preparing larger cuts of meat. Use a disposable aluminum pan for easier clean-up.
Carving Knife: I prefer an electric carving set. But, with a spiral-cut ham, you shouldn’t need to do much carving. A chef’s knife should suffice.

No matter which way you decide to prepare it, your spiral ham should be cooked until the internal temperature reaches 140°F. Depending on the size and cooking method, this can take anywhere from 1-5 hours.

Before choosing the cooking method, review the instructions on the ham. Note the cooking time, temperature, and glaze ingredients you will need. You will also need to choose your preferred cooking method before applying the glaze.

In the Oven

For this ham, the glaze used brown sugar and maple syrup. For the oven method, preheat the oven to 250°F. Place the spiral ham on a shallow roasting pan.

Roast the ham for 13-16 minutes per pound, or until it reaches 140°F. For example, a 10-pound spiral ham will take a little over 2 hours.

Then, add the glaze during the last 20 minutes of roasting: Coat the ham with brown sugar. Then, drizzle on the maple syrup.

Apply the glaze carefully as the ham will be hot!

Instructions for the Slow Cooker

Place the spiral ham in your crockpot with the cut side facing down.
Add glaze over the top of the ham, then close the lid. If it doesn’t fit, top the crockpot with foil first to trap the heat in.
Cook the ham on low for about 20-30 minutes per pound, or until it reaches 140°F. A 10-pound spiral ham will take around 3-5 hours.
With about 30 minutes of cook time remaining, spoon the juices and glaze over the ham.

Instructions for the Grill

Place the spiral ham cut side facing down in a disposable aluminum pan.
Add glaze to the outside of the ham and in between the slices (for more moisture retention).
Set up your grill for indirect grilling.
Cook the ham at a grill temperature of 325°F for 12-13 minutes per pound, or until it reaches 140°F. A 10-pound spiral ham will take about 2 hours.
Baste the ham every 20-30 minutes of grilling.

How Much Ham Per Person

For a bone-in ham – plan for ½ pound per person. For a boneless ham, plan for about ⅓ pound per person.

Here’s a quick chart for reference:

4 people = 2-pound ham
6 people = 3-pound ham
8 people = 4-pound ham
10 people = 5-pound ham
20 people = 10-pound ham

Example: If you are cooking for 8 people, purchase a 4-pound bone-in ham or a 3-pound boneless ham. If you’d like leftovers, bump the amount up to about ¾-1 pounds per person.

Top Tips

Use a thermometer. Even though spiral ham is already pre-cooked, you’ll still want to use a meat thermometer to ensure you don’t overcook it.
Low and slow. Remember, you are just reheating the ham so it doesn’t need to be cooked at a high temperature.
Add a glaze. Lock in moisture and add flavor with a glaze. Spiral ham typically comes with a glaze, or you can make a homemade version with honey, juice, brown sugar, mustard, etc.
Let it rest. Just like other roasts, it’s important to let spiral ham rest for 5-10 minutes before serving to allow the juices time to redistribute.

What to do with Leftover Ham

The best part about spiral ham is that it doubles as a holiday main and as leftovers for breakfast, lunch, and dinner!

Leftover sliced spiral ham makes excellent ham and cheese sliders! Repurpose leftover ham in quiche, sandwiches, and soups. Or, serve individual slices as a ham steak with a few side dishes.

Make a ham and cheese quiche for breakfast, a sliced ham sandwich for lunch, or a hearty split pea soup for dinner.

To reheat spiral ham in the oven, place it in a roasting pan and cover it with foil. Bake it at 250°F. If you only need to heat up a few slices, microwave them in 30-60 second intervals until hot.

What to do with a ham bone

Don’t forget to save the ham bone! This is the alpha of adding flavor to a soup, pot of beans, and delicious broth.

Freeze the bone until you are ready to use. Thaw it in the refrigerator or drop it right into the pot. If you prefer, you can remove the bone, shred the meat, and return the meat to the pot for small bits of ham in your soup or beans.

Sides Dishes For Spiral Ham

Turn your spiral ham into the ultimate festive feast with some of these side dish pairings:

Frequently Asked Questions

Do I have to cover spiral ham when cooking it?

You do not have to cover spiral ham when cooking it. However, it can help lock in moisture if the ham appears to be drying out or burning at all.

Why did my ham turn out dry?

Typically, dry ham is caused by overcooking it or cooking it at a high temperature. Since spiral ham is already pre-cooked, it should be kept at a low temperature to prevent dryness.

What is the difference between spiral-cut ham and regular ham?

Spiral ham is both pre-cooked and pre-sliced. Depending on the type of other ham, it may not be pre-cooked or sliced.

How to Cook a Spiral Ham

Learn how to cook a simple baked ham without drying it out! This recipe uses a store-bought ham with the glaze. With instructions for the oven, slow cooker, or grill, a spiral ham is the perfect way to feed a crowd for a special occasion. Keep reading for all the necessary tools and tips to pull off preparing a ham for your next celebration!

Course Main Course

Cuisine American

Keyword Christmas dinner, christmas ham, easter dinner, easter ham, ham recipe, holiday ham, holiday recipes

Cook Time 1 30

Total Time 1 30

Servings people

Author Anna Kate

Equipment

Ingredients

5 pound spiral ham with glaze use the one that comes with the ham

Instructions

Preheat the oven to 250°F.
Review instructions for glaze and set aside.
Remove packaging.
Place ham in a shallow roasting pan, cut side down.
Bake for 13-16 minutes per pound until ham reaches 140°F.
Add the glaze per the instructions.
Remove the ham from the oven and rest at least 15 minutes before cutting. Spoon juices over the ham before serving if desired.

Notes

Don’t forget to save the ham bone! This is the alpha of adding flavor to a soup, pot of beans, and delicious broth.

The post How to Cook a Spiral Ham (3 Ways!) appeared first on Southern Cravings.

Oven Roasted Pork Tenderloin Recipe

Anna Kate — Wed, 17 Aug 2022 18:22:10 +0000

The best pork tenderloin recipe you will ever make! Oven-roasted pork tenderloin is infused with sage, garlic, and rosemary. Seared for a savory crust, then roasted in the oven for a tender, juicy bite that melts in your mouth. Drizzle with a decadent, buttery pan sauce to elevate your weeknight meal! This quick and easy dinner takes less than 30 minutes to make, yet it’s still perfect for a date night at home or a beautiful dinner with family.

This roasted pork tenderloin has a crispy, caramelized crust with a tender, juicy interior that you won’t be able to get enough of! Prepared with a simple dry rub and served with a buttery sauce, everyone will be asking you for the recipe!

I’m a firm believer that you don’t need to be a professionally trained chef to prepare perfectly cooked meat. I’ll show you how easy it is to turn a restaurant-quality meal into your new go-to family favorite for busy weeknights.

What is Pork Tenderloin?

Pork tenderloin is a boneless, “extra lean” cut of meat with an excellent nutritional profile. It’s extremely tender (hence the name), which makes cooking a breeze. Plus, it can easily be seasoned in a wide variety of ways.

One of my favorite ways to prepare pork tenderloin is to sear and roast it. Searing pork tenderloin is the best way to get that crusty outer layer that locks in juices and tons of flavor!

I went with a simple yet flavor-packed rub, blending sage, garlic, onion, and paprika. With the addition of fresh rosemary, the only thing that may rival the taste is the cozy smell that fills your kitchen!

Pork Tenderloin vs Pork Loin

You may have heard pork tenderloin called by other names such as pork fillet or pork tender. But, none of these three are the same as pork loin. In fact, tenderloin and loin are two completely different cuts of meat, each requiring its own cooking method.

Tenderloin: This cut comes from the muscle along the backbone. It’s long, narrow, and boneless. Compared to loin, it has a more mild, lean flavor.
Pork loin: Sometimes called rib roast, pork loin is a larger, fattier cut that comes either boneless or bone-in. It carries a richer flavor with a tender texture.

In this recipe, we’re roasting pork tenderloin! If you are unsure which type you’re buying, make sure to double-check with the butcher.

Pork Tenderloin Internal Temperature

Pork is a little finicky to prepare. Undercooking can lead to illness while overcooking will lead to tough, flavorless meat.

Many folks insist that you must cook all pork until it reaches 145 degrees internally. However, this preparation method removes the pork from the oven at a much lower temperature. As the meat rests, the internal temperature continues to rise. This is called “carry-over cooking”.

Carry-over cooking occurs when the ingredients are removed from the heat source (oven, grill, skillet, etc.), but the cooking continues as the temperature is released from the meat.

Depending on the recipe, the internal temperature of the food can increase by 5-25 degrees in a matter of minutes during carry-over cooking. This method is 100% safe and the risk of foodborne illness is no more than any other preparation method.

Depending on the weight and thickness of your pork tenderloin and how you like your meat prepared, you may choose to roast it a little longer or allow it to rest longer than noted. Please see the notes in the recipe card below!

With all of that said, this is where a meat thermometer comes in handy! Seriously, it will make life so much easier.

Ingredients For Roasted Pork Tenderloin

See the full list of ingredients in the recipe card below.

Pork: It’s important to use an already-tender cut of pork since it won’t be roasted for very long. This is why cuts that come from higher up on the animal, such as pork tenderloin, are the ideal choice for quick-roasting recipes like this.
Dry rub: I like to make a simple homemade rub seasoning. Garlic powder, onion powder, and sage add savory elements while paprika provides a touch of smokiness.
Fresh garlic: Pop a few cloves of fresh garlic into the skillet before roasting the pork tenderloin for extra hearty, savory notes.
Butter & olive oil: I sear my pork tenderloin in both butter and olive oil for richer flavors. For a lighter version, stick to only olive oil. Butter also makes up part of the serving sauce, creating an incredibly decadent meal.
Rosemary: Paired with sage, the fresh rosemary adds yet another layer of herbaceous, earthy flavors that make this dish feel cozy and comforting.

How to Cook Roasted Pork Tenderloin

Step 1: Mix the Rub

Before you start anything else, make sure your oven is preheating to 450°F degrees. Since the pork tenderloin only roasts for about 10 minutes, the temperature is high and hot!

Once the oven is on, mix together the garlic powder, onion powder, dried sage, salt, and paprika in a small bowl.

Step 2: Season the Pork

Sprinkle the rub on all sides of the pork tenderloin, turning and pressing the mixture into the meat so it adheres well. I recommend applying the rub in a 9×13 casserole dish for easier clean-up.

Make sure you really work the rub into the meat so it is evenly coated and seasoned well.

Step 3: Sear the Tenderloin

In a large cast-iron skillet over medium-high heat, melt one tablespoon of butter with the olive oil. If you don’t have a cast-iron skillet, make sure whatever pan you are using is oven-safe. Otherwise, you will need to sear and roast it in separate dishes.

You only need to sear the pork tenderloin on each side for a few minutes. It should appear golden brown in color.

Step 4: Roast the Pork Tenderloin

Once the meat is seared, it is ready to be roasted! Before you pop it in the oven, add the fresh garlic cloves, more butter, and sprigs of rosemary to the skillet.

If your pork tenderloin is similar in size to mine (1 ¼ pound), it only needs to be roasted for 10 minutes uncovered.

If you have a larger cut, you may need to roast it for a few minutes longer, but check the internal temperature with a meat thermometer so it reads to your desired doneness. Remember, we will have a fair amount of carry-over cooking as we are roasting at such a high temperature.

Once the pork tenderloin is done, let it rest at room temperature for 10 minutes before slicing. The resting period gives the meat juices time to redistribute, ensuring you will have tender and juicy pork tenderloin all throughout.

The internal temperature will continue to rise during resting. The longer you allow the meat to rest, the higher the temperature will climb. I prefer slicing at around 130°F.

Step 5: Make the Sauce

Transfer the pork out of the skillet to a welled cutting board or plate, then place the skillet back onto your stove. Without cleaning the skillet out (that’s where the flavor comes from), add the rest of the butter.

Gently scrape the bottom of the pan with a wooden spoon to lift all of the browned bits or “fond” and incorporate them into the sauce. The rosemary leaves will usually come right off. Be sure to remove the stems before serving.

Depending on your stove and pan, you may need to turn the heat to low to get the butter to melt faster. This is an absolutely delicious sauce that makes the meal!

Step 6: Slice and Serve

After the pork tenderloin has rested, slice the meat into ½-inch thick slices and serve it with the sauce drizzled over top.

Serving Suggestions

For a well-rounded meal, this roasted pork tenderloin pairs incredibly well with savory side dishes like the following:

Tips For The Best Recipe

Invest in a thermometer. If I could give only one piece of advice, it would be to use a meat thermometer. Take the guesswork out of cooking your pork, and use a thermometer for the most consistent, safe, and accurate results.
Let the meat rest. As I mentioned, giving the pork tenderloin enough time to rest will allow the juices to redistribute and not spill out when you go to slice it.
Do not overcook. Pork is an especially important type of meat to not overcook. It will turn dry and tough very quickly. Monitor the internal temperature, and don’t let it cook too much past 145 degrees F for the most buttery texture.
Sear the pork. To lock in the juices and add a beautiful crust, don’t skip searing your pork tenderloin before roasting it! It only takes an additional 5-8 minutes.

Storage & Leftovers

If you have leftover pork tenderloin, here are some storage tips and tasty ways to use up leftovers:

Fridge: Store pork tenderloin in the refrigerator for 3 to 4 days.

Freezer: Once cooled, I recommend wrapping your tenderloin in plastic wrap and placing it into a freezer-safe bag.

Reheating: If frozen, transfer the meat to the fridge to thaw overnight. Then, heat a little oil in a pan over low-medium, add the pork tenderloin, and cover until warm. You may need to flip it a few times for it to properly heat through, depending if it’s whole or sliced.

Leftovers: You can use leftover pork in chillis, tacos, fried rice, sliced for sandwiches, or paired with a fresh side dish.

Additional Recipes

For more protein-packed recipes, be sure to check out some of these fan favorites:

Frequently Asked Questions

Is it okay to eat pork tenderloin if it’s a little pink?

Yes. As long as the pork has been properly prepared to a safe internal temperature, a little pink in the middle is safe to eat.

Which herb is best to season pork with?

Although many herbs and spices pair well with pork, the combination of rosemary, sage, and paprika is one of my favorites.

How long does it take to cook pork tenderloin?

That answer largely depends on the size of your pork tenderloin and oven temperature. The best bet is to rely on the internal temperature of the meat rather than a rigid cook time.

Oven Roasted Pork Tenderloin Recipe

This oven-roasted pork tenderloin recipe is perfect for a date night at home or a beautiful dinner with family. Infused with sage, garlic, and rosemary, the pork is seared for a savory crust, then roasted in the oven for a tender, juicy result that melts in your mouth. Drizzle with a decadent, buttery pan sauce to elevate your weeknight meal! This quick and easy dinner takes less than 30 minutes to make, yet it’s still perfect for a date night at home or a beautiful dinner with family.

Course Main Course

Cuisine American

Keyword butter, cast iron recipe, garlic, oven roasted, pork tenderloin, roasting, rosemary, searing

Prep Time 5

Cook Time 10

Resting Time 10

Total Time 25

Servings servings

Calories 196kcal

Author Anna Kate

Equipment

Ingredients

1 ¼ pound pound pork tenderloin, at room temperature (These usually come in a pack of two. Use only one tenderloin)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried sage
1 teaspoon paprika
6 tablespoons butter divided
1 tablespoon olive oil
4 cloves garlic minced
2 sprigs fresh rosemary

Instructions

About 30 minutes before cooking, allow the meat to rest at room temperature for 30 minutes. This will prevent dry, tough meat.
Preheat the oven to 450°F degrees.
In a small bowl, mix together the garlic powder, onion powder, sage, salt, and paprika. Whisk to combine.
Sprinkle the rub on all sides of the pork tenderloin, turning and pressing the mixture into the meat so it adheres well. (Do this in a 9×13 casserole dish for easier clean-up!)
In a large cast iron skillet, melt one tablespoon of butter with the olive oil over medium-high heat.
Once hot, add the tenderloin to the skillet and sear on each side (about 3 minutes each side), until golden brown. This should take about 5-8 minutes total.
After searing, turn the stove off. Add the garlic cloves, 3 tablespoons of butter, and rosemary sprigs to the skillet. Place the skillet in the oven (uncovered) and roast for 10 minutes.
After 10 minutes, remove from the oven and transfer the pork tenderloin to a cutting board with a well or a serving platter. Allow the meat to rest at room temperature for 10 minutes, or until the internal temperature reaches your desired doneness when read with a meat thermometer.
While the pork tenderloin is resting, make the pan sauce (optional).

To Make the Pan Sauce:

Without cleaning the cast iron skillet, add 2 tablespoons of butter to the skillet with the rosemary sprigs still remaining in the pan. (the pork tenderloin should be resting on a separate dish).
Gently melt the butter in the hot pan and scrape up the browned bits from the bottom of the skillet with a wooden spoon. Remove the rosemary stems when the sauce is complete.
After the pork tenderloin has rested for 10 minutes (or reaches desired doneness), slice the meat into ½-inch thick slices and serve with the sauce drizzled over the top.

Notes

Even after roasting and resting, the pork may have a little pink in the center. It is perfectly safe to eat as long as you have used an internal meat thermometer to check for the proper doneness.

When I prepare this dish, the internal temperature immediately upon removing the pork from the oven reads at about 110-115°F. After resting for 10 minutes, the internal temperature will rise to around 125-130°F.

If you prefer your pork to reach 145°F before serving, roast for an extra 5 minutes and then rest for a total of 10-15 minutes. A meat thermometer will help you determine your desired doneness much easier than cutting into the meat.

Nutrition

The post Oven Roasted Pork Tenderloin Recipe appeared first on Southern Cravings.

How to Cook Bratwurst in the Oven {without a Grill}

Anna Kate — Wed, 15 Jun 2022 16:14:40 +0000

Learn how to cook bratwurst in the oven. Sear the brats on the stove and braise them with beer, onions, and sauerkraut in the oven. Beer-braised brats are a quick and easy way to tender, juicy sausages without using a grill. This recipe can be prepared with or without beer. See the recipe card and details below for ways to customize this recipe.

This easy beer brats recipe is going to take the top spot on your summer recipes! Besides grilling, beer braised bratwursts is the next best thing. It’s an easy dinner idea that’s a great option for for feeding a crowd.

Plus, it’s not always convenient to fire up the grill, so you always need these easy recipes so you can enjoy your favorite grilling recipes right from the oven.

Looking for another German-inspired recipe? Try this hearty goulash recipe.

What are bratwursts?

Bratwurst is a fresh link sausage that originated in Germany. It’s usually made with pork, veal, and sometimes beef. There are many different ways to prepare bratwursts, like grilling, pan searing, and baking on a sheet pan.

Traditionally, it’s seasoned with nutmeg, ginger, caraway and sage, but there have been many other iterations from the traditional flavor, like cheddar, beer, maple, asiago, and spicy to name a few.

These types of sausages are different from hot dogs, kielbasa, and Italian sausage.

Beer Braised Bratwurst and Sauerkraut

If you’re here, it’s likely that you are trying to figure out how to cook brats without a grill. Whether your grill is out of commission or the weather isn’t cooperating, this simple method will give you delicious savory bratwursts in the oven every time!

Surprisingly enough, braising can still give you that beautifully charred appearance and flavor from the grill without all the grilling hassle. Braising is the method of lightly pan-frying or searing meat or vegetables, then stewing them slowly in a covered pot in the oven. For this recipe, the braising liquid is beer.

Beer brats are also a one pot meal from start to finish! This makes it super easy to prepare this dish for more people and fast!

You don’t need to be an expert cook or a lot of side dishes to make this a meal. Serve this stuffed inside a german hoagie roll with the sauerkraut and onions from the pan. Add a little mustard and you are set!

What is the best beer to cook brats in?

The real ticket to tender, flavorful sausages is braising in beer.

When choosing a beer for braising, boiling, or soaking overnight, choose a bottle of your favorite beer that you enjoy and is easy to drink. I do recommend steering clear of porters, stouts, sweet beers, and heavily flavored beers. They could impact the flavors of the final dish.

The classic go-to beer for cooking brats is a lager or pilsner style beer. This includes Miller Light, Coors, Budlight, PBR and similar beers. You can also go a bit heavier with a Marzen, Oktoberfest, or Amber.

Basically, the beer should be something you enjoy that’s affordable.

Why should you cook beer in brats? Beer adds a lot of extra flavor to the bratwursts and keeps them plump and juicy throughout the cooking time. You can also boil the brats or soak them overnight in addition to braising them with the beer.

Don’t worry, though. All of the alcohol burns off during cooking. There will likely be a heavy aroma present, but there will be zero alcohol content after cooking.

Do you poke holes in beer brats? I personally do not do this. There are some that say this is the only way the beer can permeate and tenderize the meat. Others say the holes let all the juices leak from the sausage. I tend to agree with the latter.

What kind of buns are best for brats?

Bratwursts are much larger than regular hot dogs, so the bun selection is critical. The best brat buns are hearty, stealthy rolls that can stand-up against all of those delicious juices, toppings, and condiments.

Consider these brat-approved buns:

Sausage Buns
Brat and Sausage Rolls
Hoagie Rolls
Hearty Top-sliced Buns
German Roll

You can find these baked fresh from the bakery at your local grocery store. Also, try these in brioche, pretzel, sourdough, and other flavors.

How to Cook Beer Brats without a Grill

There are just a few simple steps to making delicious beer bratwursts!

Here are a few kitchen tools I recommend to make this recipe easier:

Disposable Aluminum Pan: Cook more sausages faster! Sear the sausages and onions in a skillet, then transfer to a large disposable pan for easy clean-up.
Cast Iron Skillet: If you don’t have a cast-iron skillet, use an oven-proof skillet or shallow pot. A 9 x 13 inch casserole dish will also work as an alternative. See the recipe below for instructions.
Digital Meat Thermometer: Use this to ensure the sausages reach the safe internal temperature.

Step 1: Pan sear the bratwurst sausages.

Before you begin, start by preheating the oven to 400°F.

Add oil to a large cast iron skillet or oven-proof skillet, and heat the oil over medium-high heat. Using tongs, carefully add the bratwursts to the pan and sear for a couple of minutes on each side until nicely browned on all sides.

Then, remove the sausages to a plate and set aside.

Step 2: Caramelize the onions.

To the same skillet, add the onions and season with salt and pepper. Add extra oil if needed.

Continue cooking, stirring the onions frequently until they are softened and golden brown. This should take about 5 minutes in total.

If you’re pan is getting too hot and the onions are browning too quickly, reduce the heat slightly and stir more frequently.

Step 3: Braise the brats in beer.

Now, add the brats back to the skillet and arrange on top on the onions. Pour the beer over the sausages and onions. Remember, you don’t need anything fancy for the beer. A simple light lager is sufficient.

Next, add the sauerkraut and spread evenly over the brats and onions. Turn the stove off.

Step 4: Bake the sausages.

Cover the oven-proof skillet with the lid or aluminum foil. Transfer the pan to the preheated oven and cook at 400F for 40 minutes, or until the internal temperature reads 160°F using a meat thermometer.

If you do not have an oven proof skillet, transfer the contents of the pan to a greased 9 x 13 inch baking dish.

After 20 minutes, check to see if the dish is too dry. If so, add additional beer as needed.

Remove the pan from the oven. Rotate the bratwursts in the sauerkraut and onion mixture to incorporate all of the flavors before serving. All the sausages to rest for about 5 minutes before serving. They will be hot!

While the beer brats rest, toast the buns under the broiler for about a minute or two until they are browned to your liking. Be careful not to leave the broiler unattended!

Add the brats, onions, and sauerkraut to a toasted bun. Serve with whole grain mustard, relish, or your favorite toppings.

Reheating and Storing Leftover Beer Brats

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat bratwursts with toppings in the microwave for a minute at a time until warmed through. Rotate every minute or so for even warming.
Freezing: Freeze cooked and uncooked bratwurst sausages without the buns and toppings for up to 3 months. Store wrapped in plastic wrap and inside a freezer bag for best results.

How long to cook brats in the oven at 400?

Brats should cook for up to 40 minutes in a 400°F oven.

What is traditionally served with bratwurst?

Bratwurst is served with sauerkraut, onions, and sometimes bell peppers. Make this a meal or serve with a variety of side dishes like pasta salad, potato pancakes, cucumber salad, german potato salad, etc.

What condiments go with brats?

Try these ideas for bratwurst toppings: onions, bell peppers, mustard, mayonnaise, pickles, relish, pickled red onions, caramelized onions and mushrooms, etc.

Braising bratwursts in beer is a great method to preparing an easy meal for a busy weeknight or a summertime gathering.

Beer Brats in the Oven – No Grill!

Course Dinner Recipes

Cuisine German

Keyword beer, braising, brats, bratwurst, sausages

Prep Time 5

Cook Time 50

Additional Time 5

Total Time 5

Servings

Calories 443kcal

Author Anna Kate

Equipment

Ingredients

2 tablespoons olive oil
7 bratwursts unflavored and uncooked
2 medium yellow onions thinly sliced
1 12 ounce bottle lager beer (see note)
salt and pepper to taste

Serving Options:

Hoagie rolls or buns
Coarse grain mustard
Warm sauerkraut

Instructions

Start by preheating the oven to 400°F.
Add oil to a large cast iron skillet or oven-proof skillet, and heat the oil over medium-high heat. Using tongs, carefully add the bratwursts to the pan and sear 2-3 minutes on each side until nicely browned.
Transfer the sausages to a plate and set aside.
To the same skillet, add the onions and season with salt and pepper. Add extra oil if needed.
Continue cooking, stirring the onions frequently until they are softened and golden brown, about 5 minutes. Reduce the heat if needed.
Return the bratwursts back to the pan with the onions. Pour in the beer. Add sauerkraut in a single layer over the top of the sausages and onions. Turn the stove off.
Cover the skillet with the lid or aluminum foil. Transfer the pan to the oven and cook at 400°F for 40 minutes, or until the internal temperature reads 160°F using a meat thermometer.
Check the mixture after 20 minutes of cooking. Add about ¼ cup of beer if additional liquid is needed.
Remove the pan from the oven. Rotate the bratwursts in the sauerkraut and onion mixture to incorporate all of the flavors before serving. Allow sausages to rest for about 5 minutes before serving. They will be hot!
While the beer brats rest, toast the buns under the broiler until they are browned to your liking. Be careful not to leave the broiler unattended!
Add the brats, onions, and sauerkraut to a toasted bun. Serve with whole grain mustard, relish, or your favorite toppings.

Notes

If you do not have an oven proof skillet, transfer the contents of the pan to a greased 9 x 13 inch casserole dish before baking.

Avoid any brats already flavored with beer, as the finished dish will taste too bitter. Also be sure to purchase fresh (not cooked) sausages.

Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. You will only need 12 ounces. No need to use anything fancy!

Reheating / Storing / Leftovers Info:

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat bratwursts with toppings in the microwave for a minute at a time until warmed through. Rotate every minute or so for even warming.
Freezing: Freeze cooked and uncooked bratwurst sausages without the buns and toppings for up to 3 months. Store wrapped in plastic wrap and inside a freezer bag for best results.

Nutrition

The post How to Cook Bratwurst in the Oven {without a Grill} appeared first on Southern Cravings.

Baby Back Ribs in the Oven

Anna Kate — Thu, 17 Mar 2022 10:00:00 +0000

Ready for fall-off-the-bone, tender baby back ribs without the hassle of a smoker? Cooked low and slow, these slabs of ribs are coated in a savory dry rub and baked in the oven for the perfect BBQ dish. It’s true, you can enjoy delicious ribs without a grill or smoker!

Ribs are a summertime favorite for parties and cookouts, but they have a reputation for being a little on the tough side. With this easy recipe, there is no “gnawing” at the bone for the meat. These are the best ribs! The tender meat falls right off the bone.

Making baby back ribs in the oven produces a super tender result every time! This process is super easy and the leftovers are just as delicious. Plus, there’s virtually no clean-up and no hassling with a smoker. I love to serve this with pickled onions and my favorite barbecue sauce – Alabama White Sauce!

Why I love this recipe

I love that this recipe makes BBQ accessible for anyone! Using a grill or smoker is intimidating for a lot of people, and expensive! Ever since I discovered you could essentially get the same delicious BBQ from the oven, I was hooked!

Baking ribs keeps the prep work and effort down to a minimum. All you really need to do is rub down the ribs and bake them!

This recipe is ideal for those who love baby back ribs but don’t have a smoker. Also, you no longer have to factor the weather into your cooking schedule! Now, that’s a win!

Ingredient notes

Baby back ribs: For this recipe, ribs that are labeled baby back, St. Louis, or spare ribs are your best options. Feel free to explore different types of beef and pork ribs, too!
Mustard: I use a combination of different kinds of mustards as a binder between the dry rub and the meat. This also works to tenderize the meat further.
Dry rub: I’m partial to a homemade dry rub, but you can use store bought if you prefer. Rubs that include garlic powder, chili powder, smoked paprika, black pepper, onion powder, cayenne pepper, and other spices are the best flavors for pork.

Recommended equipment

Here are a few kitchen tools I recommend to make this recipe easier:

Internal meat thermometer – Important for reading the internal temperature of the meat during cooking.
Rimmed sheet pan or disposable aluminum pan
Shredding Claws or forks
Heavy Duty Foil

How to Cook Baby Back Ribs in the Oven

Baby back ribs are the best choice for slow roasting, but this recipe should work for just about any kind of bone-in pork ribs.

Preparation

Step 1: Remove the silver skin

To remove the membrane from the back of the rib slab, wedge a butter knife between the silver skin and the bone. You should be able to grab a corner of the membrane with a paper towel. Then, begin to pull up and down the length of the ribs.

The great thing about this recipe is that you do not have to boil the ribs. If you prefer to do that step, you absolutely can. But, for the best flavor and moisture, boiling is not recommended.

Step 2: Marinate the Ribs with Dry Rub and Mustard

Place your ribs on a large sheet of heavy-duty aluminum foil. Slather the mustard on the front and back of the ribs, and along the sides of the ribs. Then, apply the spice rub in the same way.

Adding the mustard to the ribs will help the seasoning adhere to the meat. Additionally, the vinegar in the mustard helps to tenderize the meat.

Wrap your ribs in the aluminum foil, folding at the ends. Place on a baking sheet in the fridge until you are ready to cook.

Allowing the ribs to marinate for several hours will give you more flavor, but it’s not necessary. Because of the lengthy cooking time, marinating will occur naturally during the cooking process.

Cooking

Step 3: Bake the Ribs

When you are ready to bake, stick the meat thermometer into the center of the ribs and place the baking sheet inside of the oven with the ribs wrapped.

Bake at 225°F for about 3-5 hours or until the internal temperature reaches 200°F with an internal thermometer.

If desired, open the foil and add BBQ sauce to the tops of the ribs, and place under the broiler until sauce begins to caramelize. Stay close by to the oven when you broil so the sauce does not burn!

Expert Tip

I really can’t say enough about using an in-oven meat thermometer during the cooking process. Not using a meat thermometer is a lot like navigating without a GPS.

Meat thermometers guide the cook on how quickly the meat is cooking and an estimated time of completion. It shouldn’t be viewed as a crutch but a helpful tool in every cook’s kitchen.

Using a thermometer can prevent under-cooking and over-cooking the meat.

Serving Suggestions

Dress up your BBQ plate with pickled red onions, white bbq sauce, or caramelized onions.
Serve it as a main entree with baked beans, pasta salad, or macaroni and cheese.

Here are a few more side dishes to go with ribs:

Frequently Asked Questions

What temperature are ribs done?

Baking low and slow until the internal temperature reaches 200°F further tenderizes the rib meat.

Do you cook ribs covered or uncovered in the oven?

Wrapping the ribs in foil before baking in the oven seals in moisture and flavor. It also protects them from drying out and becoming tough.

What’s the best internal temperature for ribs?

Technically, ribs are done when the internal temperature reaches 145°F. While you can eat ribs at this temperature, they will be tough, dry, and likely lacking flavor.

Continuing to cook until around 200°F, gives the collagen more time to “relax” for perfectly tender ribs.

How do you know when ribs are done?

When the ribs reach an internal temperature of around 200°F, the collagen will release and create tender, moist, fall-off-the-bone ribs.

Why do you add mustard?

Adding mustard to ribs does two things:

The vinegar in the mustard tenderizes the meat without adding any flavor.
It acts as a sealant for the rub, helping the flavors stick to the rack of ribs.

Storing and reheating

Fridge

Remove the leftover rib meat from the bone and store in an airtight container for 3-5 days.

Freezer

Rib meat can be frozen in an air tight container for up to 3 months.

Reheating

To reheat leftover rib meat, defrost and heat over a medium-low skillet for about 5 minutes, or microwave at 1 minute intervals, until warmed through.

More BBQ tips and recipes

Baby Back Ribs in the Oven

Course Dinner Recipes

Cuisine American

Keyword meat, ribs, roasting

Prep Time 10

Cook Time 5

Total Time 5 10

Servings people

Calories 436kcal

Author Anna Kate

Equipment

Ingredients

3 pounds baby back ribs
½ cup dijon mustard
½ cup stone ground mustard
bbq sauce of your choice optional

Homemade Rib Rub

4 tablespoons onion powder
4 tablespoons garlic powder
4 tablespoons chili powder
4 tablespoons kosher salt
4 tablespoons black pepper
4 tablespoons blackened seasoning
4 tablespoons cumin
4 tablespoons red pepper flakes
4 tablespoons paprika

Instructions

Preheat the oven to 225 °F degrees.
Make the rib rub and set aside.
Remove the silver skin from the ribs by wedging a butter knife between the silver skin and the bone. You should be able to grab a corner of the membrane with a paper towel. Then, begin to pull up and down the length of the ribs.
In a small bowl, combine mustards. Then, slather the rib racks with the mustard mixture. Gently pack the rub onto the ribs and mustard.
Wrap the rib racks in foil, with the seal at the top. Place on a baking sheet in the fridge until you are ready to bake.
Bake at 225 °F degrees for about 3-5 hours, or until the internal temperature reaches 200 °F with an internal thermometer.
Optional: Open up the foil, add BBQ sauce and broil until sauce is bubbly and beginning to caramelized.

Video

Nutrition

The post Baby Back Ribs in the Oven appeared first on Southern Cravings.

Loaded Nachos with Pulled Pork

Anna Kate — Wed, 09 Feb 2022 08:07:00 +0000

The ultimate loaded nachos platter is layered with pulled pork, kettle-style chips, and other nacho toppings of your choice. This great appetizer will be a huge hit game day, Super Bowl Sunday, Cinco de Mayo, or even an easy dinner. It’s the best party food.

Plus, it’s made in under 30 minutes and served right from the sheet pan!

This recipe uses leftover pulled pork, but you can use any taco meat of your choice. Or, leave the meat off for a vegetarian style nacho platter. This recipe is incredibly versatile and all of the ingredients are easily swapped for toppings you love the most!

Next Level Loaded Nachos

Most nacho recipes call for corn chips or other tortilla chips, but this version uses crispy kettle chips.

This easy recipe was inspired by a local restaurant that used giant kettle chips as the base. We fell in love the moment we chowed down. Plus, I found that the chips stay crispier than the corn chips.

Here are a few kitchen tools I recommend to make this recipe easier:

Sheet Pan: Use a large, sturdy baking sheet with a rimmed edge. This will hold the whole platter of nachos together.
Heavy Duty Aluminum Foil: Lining the baking sheet with aluminum foil will make clean up much easier. Plus, you can form “sections” using the foil to bake different variations of the nachos at one time. Let’s say, vegetarian and beef, or shredded chicken and pulled pork.

Ingredients: What toppings do you put on nachos?

Meats: Use leftover taco meat, shredded carnitas, ground beef, shredded chicken, pulled pork, shredded leftover beef brisket… whatever meat you prefer to top nachos.
Cheeses: Any taco blend or Mexican blend shredded cheese is the easiest. Other suggestions are a blend of cheddar cheese, Monterey jack, and pepper jack cheese.
Sauces: Just before serving, drizzle with white alabama bbq sauce. Or, add toppings like guacamole, salsa, pico de gallo, sour cream, nacho cheese sauce, etc.
Other toppings: Add black beans, chopped tomatoes, pickled red onion, green onions, black olives, green chili, jalapeno pepper, canned corn, onion, etc.

How to Make the Ultimate Nachos Platter

Step 1: Toast the chips.

The secret to crispy chips – not soggy ones – is pre-toasting the chips. Spread the chips on the foil lined baking sheet. Overlapping will help hold the toppings together so they don’t fall to the bottom of the pan.

Bake the chips for about 5-10 minutes to toughen them a little. Then, top with a layer of cheese. The cheese will act as a barrier between the toppings and the chips, keeping the chips crunchier longer!

Step 2: Layer nacho toppings

Begin by spreading the meat onto the chips, making sure to cover each chip. No one likes a topping-less nacho chip!

After the meat, layer on the other toppings. We love to use pickled red onion for a little tanginess to every bite!

You could also spread beans on this layer…sliced jalapeno pepper, red pepper, other vegetables, and different types of cheese.

Step 3: Bake and finish.

When you are satisfied with your nacho platter, place the baking sheet in the oven and bake until the cheese is melted and the ingredients are warmed through.

I recommend waiting until after baking to add fresh salsas, guacamole and other sauces. You can even finish with a squeeze of fresh lime juice!

Other appetizers to serve with nachos

Take your spread to the next level with these other great appetizers:

Tips for the Ultimate Nacho Platter

Best chips for nachos

This recipe uses kettle-style potato chips. If preferred, you can use tortilla chips, blue chips, or other corn chips.

I do not recommend using scoops or regular potato chips. You need a sturdy chip to hold up all of those nacho toppings.

Best cheese for nachos

Mexican Blend or Taco Blend shredded cheeses are excellent choices to stick with the cuisine’s theme.But, really any shredded cheese will work for this recipe.

For better melting, shred a block of cheese at home using a food processor or cheese grater.

Broiling vs baking

Baking a platter of nachos is preferred to broiling. If you only broil the nachos, you could end up with portions of burned, over-crisped toppings while the underneath portions are cold or undercooked. Baking circulates the heat throughout the nachos so everything is cooked evenly.

If desired, broil at the end to crisp up exposed edges of the chips.

Avoid soggy nachos

Leave the sauces, salsas, and other moisture-heavy ingredients until after baking.

Also, pre-bake the chips then top with cheese to create a barrier between the chips and the toppings, keeping the chips as crispy as possible.

Pulled Pork Nachos Recipe

Pulled Pork Nachos are layered with delicious pulled pork, potato chips, crisp onion and cheese! It’s an awesome addition to a game day menu, a quick appetizer or a casual weeknight meal.

Course Appetizers

Cuisine American

Keyword apps, nachos

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 5kcal

Author Anna Kate

Ingredients

Leftover Pulled Pork Beef or Chicken
Kettle Style Potato Chips
1 green onion roughly chopped
½ red onion roughly diced
1 container blue cheese crumbled
cooking spray

Instructions

Preheat oven to 375F degrees. Line a baking sheet with heavy-duty foil. Lightly spray with nonstick cooking spray.
Add single layer of potato chips to the baking sheet. It’s ok to overlap.
Layer with pulled pork, onion and cheese. You can also add any additional vegetables desired.
Bake uncovered for 15-20 minutes or until warmed through and cheese is melted.

Nutrition

The post Loaded Nachos with Pulled Pork appeared first on Southern Cravings.

Pigs in a Blanket Recipe (Mini Hot Dog Appetizer)

Anna Kate — Thu, 27 Jan 2022 18:11:57 +0000

Learn how to make Pigs in a Blanket! This classic potluck appetizer is made with mini hot dogs wrapped in buttery crescent rolls, baked until golden brown, then sprinkled with Everything Bagel Seasoning. Make these in under 30 minutes from start to finish.

It’s not a party without Pigs in a Blanket! This is one of those easy recipes everyone loves! It’s perfect for busy weeknights when you are short on time. Plus, these are fun to make with the kids.

Pigs in a Blanket are the perfect solution to game days and Super Bowl Sunday, and they almost always make an appearance as an appetizer for Thanksgiving, Friendsgiving, Christmas, and other potlucks, too.

Make these ahead of time and keep warm until they are ready to serve. We like to dip these in yellow mustard, but any favorite sauce of your choice will work.

This is a smaller version of hot dog roll-ups, but instead of using large hot dogs, this recipe uses mini hot dogs or Lil’ Smokies. You might also hear these called Crescent Dogs, Hot Dog Roll-Ups, Mummy Dogs, and other similar names.

How to Make Pigs in a Blanket

Ingredients

Crescent Roll Dough – Choose any flavor of Crescent Rolls you prefer. We love the buttery flavor, but you can choose original crescent rolls, too.
Mini hot dogs – These could also be labeled as cocktail sausages, Lil’ Smokies, or Mini Franks. Alternatively, you can use large hot dogs and cut to size.
Everything Bagel Seasoning – This is optional but adds a lot of flavor to this appetizer. Feel free to omit or season half and half for a variation.
Dipping Sauce – Yellow mustard is the perfect dip for this appetizer, but ketchup and BBQ sauce are popular options, too.

This recipe is super easy to make and only requires a few steps:

Cut the crescent roll dough into smaller triangles. To do this, you will want to separate crescent dough rolls and slice them with a pizza cutter into three smaller triangles.
Then, place the mini hot dogs on the wide end and wrap dough triangle around the sausage.
Brush with butter and season with Everything Bagel Seasoning.

Slice crescent roll dough into triangles.

Roll up each mini hot dog in dough.

Place seam-side down and brush with melted butter.

Sprinkle with Everything Bagel Seasoning.

Then, place on a baking sheet and bake until they are golden brown! Serve these warm with a dipping sauce.

Other appetizers to go with Pigs in a Blanket

Appetizers and side dishes to serve with Pigs in a Blanket:

Pigs in a Blanket Variations

If you are ready to up the ante on the classic pigs in a blanket, here are a few ideas to try:

Use a plain, regular-sized hot dog and wrap in crescent dough for a larger version of these mini dogs.
Place a strips of cheese inside the crescent roll, like American cheese or cheddar cheese.
Top with poppy seeds or other seasoning.
Use breakfast sausage for a popular breakfast idea.

Dipping Sauce Ideas

Try these dipping sauces for pigs in a blanket:

Dijon mustard
BBQ sauce
Ketchup
Honey mustard

When these pop out of the oven, you know there are good times ahead! This simple recipe will please the whole family!

Pigs in a Blanket

Learn how to make Pigs in a Blanket! This classic potluck appetizer is made with mini hot dogs wrapped in buttery crescent rolls, baked until golden brown, then sprinkled with Everything Bagel Seasoning. Make these in under 30 minutes from start to finish.

Course Appetizer Recipes

Cuisine American

Keyword appetizer, finger food, game day, super bowl sunday

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 801kcal

Author Anna Kate

Equipment

Ingredients

16 count Crescent Rolls
48 count cocktail-sized sausages
8 tablespoons butter 1 stick
Everything Bagel Seasoning optional
Yellow mustard for dipping optional

Instructions

Preheat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. Lightly flour your work surface if necessary.
Place sausage on widest (or square) end of each triangle. Roll the sausage and dough together to the opposite point. Place point side down on cookie sheet. Continue until all 48 sausages have been rolled in each crescent roll.
Brush each roll with melted butter and sprinkle everything bagel seasoning on top of each sausage roll.
Bake 12 to 15 minutes or until golden brown. Immediately remove from baking sheet. Serve warm with yellow mustard for dipping.

Nutrition

FAQ for Crescent Roll Hot Dogs Recipe

Can you make mini crescent roll hot dogs ahead of time?

Make these the night before and allow them to cool completely. Then, transfer them to a paper towel-lined food storage container and refrigerate them.

To reheat pigs in a blanket, place them on a baking sheet and warm in a 325 degree oven for about 10 minutes.

How do you keep pigs in a blanket warm?

If you’re hosting a party, bake these until golden brown. Then, transfer them to a warmer oven.

You can also transfer them from the baking sheet into an oven-safe serving dish or disposable aluminum container and keep warm until you are ready to serve.

How do you keep pigs in a blanket from getting soggy?

To prevent these mini hot-dog roll ups from turning soggy, allow them to cool completely before storing them.

Line your storage container with a paper towel and place the roll-ups inside and refrigerate.

Why are pigs in a blanket called pigs in a blanket?

This wasn’t always a favorite game day appetizer. Pigs in a Blanket date back to the 1600s where field workers would wrap sausages in bread dough so they could eat lunch quickly and return to work.

They regained popularity in the 1950s and 1960s as a party appetizer. Now, they are still popular for potlucks, parties, and as a quick and easy dinner recipe.

What goes with Pigs in a Blanket?

If you are serving this at a potluck, prepare other appetizers to fill out the spread, or prepare a few side dishes to serve this as the main course.

What is a good dipping sauce For Pigs In A Blanket?

We use yellow mustard exclusively, but you can use any of your favorite dipping sauces. Try dijon mustard, BBQ sauce, ketchup, honey mustard, etc.

The post Pigs in a Blanket Recipe (Mini Hot Dog Appetizer) appeared first on Southern Cravings.

Grilled Pork Chops Recipe

Anna Kate — Mon, 04 May 2020 14:12:04 +0000

Who doesn’t like juicy, grilled pork chops?! This recipe is perfect for beautiful days, relaxing on the deck with friends and family. Tender, juicy with a beautifully seared exterior, using a cast iron grill pan on the grill makes the best chops!

Cast iron has always been my favorite way to cook steaks or chops. I love the flavor of the seared exterior and the tender inside.

Tools we use

We like to use our Food Network cast iron grill pan when we do pork chops, because of the extra seared crust on the outside. The sear locks in the flavor and juiciness, and ultimately, the best chop you’ve ever had!

A meat thermometer is always better than hacking into the center of the meat to see how much red is left. I’ll explain more in the section about internal temperature.

How to choose a pork chop

Things to look for: thickness, bone-in, marbling.

We always choose a chop that is at least 1 ½ inches thick, with decent marbling and a nice fat cap (the fatty “cap” on the top of the piece of meat). You can also purchase a pork roast and slice the chops into your preferred thickness.

Decent marbling is important, because as the pork cooks, the marbling (fat) will release into the meat making it even more tender. Keep in mind, you can always trim the fat cap if it’s too much. We leave about ¼ inch on our steaks and chops.

Tenderizing the meat & marinating

A crucial step that many do not get right. A marinade should be simple and flavorful. You can buy these from the store or make them at home.

We always use Dale’s Seasoning. We place our chops in a casserole dish and pour over the top – about ¼ inch high.

Marinate for 15 minutes, then flip for another 15 minutes. Then, we pour off the excess if the meat isn’t hitting the grill immediately.

If you are making a homemade marinade, be careful of the salt content in the ingredients. Salt can toughen up the meat if it marinates for too long. Personally, if we’re not using Dale’s seasoning, a drizzle of olive oil and a rub down of s&p does the trick.

Some ingredients to consider when making your marinade at home:

Mustard
Salt
Pepper
Onion powder
Garlic
Worcestershire sauce
Soy sauce

Some people opt for tenderizing pork chops with a meat mallet. The meat mallet breaks up the muscle tissue that holds the meat together, so the meat relaxes and yields nice, tender bites!

Optimal internal temperature for pork chops

The National Pork Board recommends cooking a pork chop to at least 145 degrees with a 3 minute rest. But….I’m a rule breaker…

For the most tender chop, I cook our pork chops and steaks until it reaches 130 on the grill. Then, we remove the meat and cover it to rest until the internal temperature reaches 145.

The reason being is that anything that is cooking on the grill, stove or oven will continue cooking after you remove it from the heat. By removing it and letting it “rest”, you allow the meat to complete the cooking process, yielding a tender piece of meat, and reach the safe internal temperature.

Side Dish Ideas

Recipe

Grilled Pork Chop Recipe

This recipe is perfect for beautiful days, relaxing on the deck with friends and family. Tender, juicy with a beautifully seared exterior, using a cast iron grill pan on the grill makes the best chops!

Course Dinner Recipes

Cuisine American

Keyword grilled pork chop, pork chop

Prep Time 30

Cook Time 15

Resting Time 10

Total Time 55

Servings people

Calories 473kcal

Author Anna Kate

Equipment

Ingredients

4 Pork Chops bone-in, about 2 inches thick
Dale’s Seasoning marinade

Instructions

In a casserole or large baking pan, marinate pork chops for 15 minutes per side with Dale’s Seasoning or other marinade.
Preheat your grill over medium-high heat, until the grill reaches about 400F.
Lightly grease your grill pan with non-stick cooking spray or olive oil.
Place the grill pan on the grill and allow to come to temperature.
When the grill has reached about 400 degrees, place the pork chops on the pan and close the grill.
Cook 3-5 minutes per side, depending on the thickness.
Using a meat thermometer, periodically check the meat until it reaches the desired internal temperature.
Remove from heat and allow meat to rest for 5-10 minutes to retain juices.

Notes

Please read the entire post for details, tips, and more!

Note: Keep in mind, carry over cooking will happen after the meat is removed from heat and resting.

Nutrition

The post Grilled Pork Chops Recipe appeared first on Southern Cravings.

Pulled Pork Recipe {Oven Roasted Pork Shoulder}

Anna Kate — Tue, 07 Jan 2020 14:41:04 +0000

The best pulled pork recipe! Making pulled pork in the oven is the key to the most tender, juicy, shredded pork. This oven roasted pork shoulder is cooked low and slow and makes the perfect BBQ pork for sandwiches, potlucks, and great leftovers! No smoker or grill needed.

Pulled Pork in the Oven

For the easiest pulled pork, make it in the oven! This oven roasted pork shoulder recipe starts cooking at a high temperature to get that crispy bark that everyone loves, then slowly cooked until it melts away from the bone!

I do not add BBQ sauce to this recipe, but be sure to put out plenty of different types for guests to help themselves. Toast some buns and bust out the pickles – you’ve got yourself a simple meal that tastes like hard work!

Best Cut for Pulled Pork

Whether you are making sandwiches or anything else, the best cut of meat for pulled pork is a pork shoulder. Boneless pork shoulders or bone-in will work for this recipe.

Pork shoulder roasts are ideal for pulling (or shredding) because of its fat content. It’s also essential to let the meat cook low and slow to allow the protein to break down for meat that is easily shredded.

Boston Butt or a Picnic Roast are also great options for pulled pork.

Pork Rub Recipe for Pulled Pork

The seasonings you choose for an oven pork shoulder may vary from the ones you use when smoking or grilling.

I prefer using a blend of my own homemade dry rub. The recipe is equal parts of basic pantry seasonings. It’s gives the meat a great flavor that you can easily build upon. Feel free to add or remove spices to adjust to the flavors you desire as needed.

Alternatively, you can also use any of your favorite store-bought seasonings as a short cut.

Allow plenty of time for the pork to marinate after you apply the rub. I recommend at least 12 hours, preferably overnight.

Some people prefer using mustard as a binder. This is applied to the meat before adding the dry rub. It tenderizes the meat further and helps the seasoning bind to the meat.

How to Make the Perfect Oven Roasted Pork Shoulder

Tools Needed for this Recipe:

In-oven meat thermometer: I highly recommend using a tool like this for any large cut of meat. This takes the guesswork and prevents constantly “checking” on the meat during cooking.
Roasting Pan: I love my Nordic Ware Roasting Pan. We also grab the disposable roasting pans when we are making this for a large crowd, transporting the meat, or just for easy clean-up.
BBQ Shredding Claws: Using claws is the easiest way to shred the pork after it’s ready. If you don’t use shredding claws, you can use regular dinner forks or serving forks to shred the meat.
BBQ Grill Gloves: These are super handy for pulling the meat out of the oven. They give you a little extra grip and more coverage for handling heavy, large pans.

Step 1: Rub and Marinate the Pork Shoulder

Whether you are using a store-bought seasoning or making your own, go ahead and assemble that so you can rub down the pork roast.

Place your defrosted pork shoulder on a clean workspace. I recommend rubbing, marinating, and cooking in the same container. Try a disposable aluminum pan for easy clean up.

Generously rub down the meat with the rub on all sides. The meat should be coated completely.

Then, wrap in plastic wrap and place inside a leak-proof container. Marinate in the fridge for at least 12 hours or overnight.

If you are marinating and cooking in the same pan, you can skip the plastic wrap and cover the pan with foil.

Step 2: Cook Pork Shoulder in the Oven

Unwrap the pork shoulder and place in the roasting pan. Insert the in-oven thermometer into the center of the roast. Be careful that the thermometer isn’t touching the bone.

Roast at 450°F for 20 minutes. Then, reduce the temperature to 325°F for about an hour per pound.

When the internal temperature reaches 205°F, remove it from the oven and allow the pork shoulder to rest for about an hour before shredding.

Shred the meat with shredding claws and serve!

Pork Shoulder Cooking Time

How long does it take to cook a pork shoulder in the oven? Depending on the size of your pork shoulder, the cooking time will vary. This isn’t a quick recipe, so make sure you plan for plenty of time.

This recipe prepares a 9 pound shoulder, so cut the cooking time in half if you have a smaller cut. A meat thermometer will help with cooking time and temp!

Do you cover a pork shoulder when cooking in the oven?

This recipe does not cover the meat while cooking, because we like the “bark” that forms on the outside. However, if you do not like the crispy parts, you can cover your roasting pan lightly with foil.

Best Internal Temperature for Pulled Pork

The best internal temperature for pulled pork is 205°F degrees. While it’s safe to consume at a much lower temperature, the connective tissues will still be intact which will make the meat tough to shred and flavorless.

At an internal temperature of 205°F-215°F, the meat is juicy, succulent, and will shred with minimal effort.

What temperature should pork shoulder be cooked to?

Regular cuts of pork are safe to eat at around 145°F-160°F degrees. This includes pork chops, pork steaks, etc. Since tender, shredded pork is the goal, the internal temperature the roast must reach 200°F.

What temp does pork shoulder fall apart?

A pork shoulder is easily shredded at 200°F-215°F internally.

How Much Pulled Pork Per Person?

A good rule of thumb is to estimate about 1/3 pound of cooked pulled pork per person. It’s what most BBQ experts recommend and is a sure-fire way to make sure you don’t run out of food.

Their are many different things that influence your decision, so make sure you consider all of the major factors when planning to serve pulled pork.

Pulled Pork Leftovers

How do you store leftover pulled pork?

The best and safest way to store leftover pulled pork is in an airtight container the refrigerator for 3-5 days.

If you have lots of leftovers, you can freeze them and reheat them later for sandwiches, salads, and soups.

One of our favorite ways to use up leftovers is to make hearty vegetable soup with pork and serve with hot and buttery southern cornbread!

Here are a few other ways to use up leftovers:

Loaded Pulled Pork Nachos
Top a twice baked potato with leftovers.
Make a mashed potato bowl with pulled pork and your favorite toppings.
Stir leftovers into mac and cheese or hashbrown casserole.

What to serve with pulled pork

What goes well with pulled pork? Delicious side dishes! Whether you are serving it piled high on a bun or by itself, don’t forget plenty of toppings like pickled red onion, different types of bbq sauce (white bbq sauce is our favorite!), caramelized onions, etc.

More side dishes for pulled pork…

Oven Roasted Pork Shoulder

An oven roasted pork shoulder, cooked low and slow, yields beautifully shredded pork. This recipe is great for sandwiches, potlucks and makes great leftovers!

Cuisine American

Keyword bbq, dinner, roasting

Prep Time 5

Cook Time 8

Resting Time 8

Total Time 16 5

Servings Pounds of Meat

Calories 808kcal

Author Anna Kate

Equipment

Ingredients

My Homemade Pork Rub
1, 9 pound pork shoulder or butt

Instructions

Rub down the outside of the meat with the rub.
Wrap in cling-wrap or store in leak-proof container and marinate overnight.
Spray roasting pan with non-stick cooking spray and place unwrapped shoulder in roasting pan.
Place in 450F preheated oven for 20 minutes.
Reduce heat to 325F and cook for about 8 hours, or until a meat thermometer reads 205F degrees.

Nutrition

The post Pulled Pork Recipe {Oven Roasted Pork Shoulder} appeared first on Southern Cravings.

Hearty Vegetable Soup Recipe with Pulled Pork

Anna Kate — Wed, 06 Nov 2019 16:37:11 +0000

A hearty vegetable soup recipe is just what you need on cold winter nights. Full of rich flavor with plenty of vegetables, this is like a big bowl of comfort and warmth!

If you haven’t noticed, I’m into soup recipes that have flexibility. I rarely follow a recipe, but when I created this soup with leftover pulled pork, I had to jot it down. Let me tell ya, this goes great with a slice of southern cornbread!

This soup can be made with or without meat. You could use leftover roasted chicken and make this with homemade chicken stock, or really any meat that needs to be used up.

It’s rich with flavors of Worcestershire sauce, roasted tomatoes, frozen vegetables and a kick from the buffalo sauce. You can make this for game day, hectic weeknights, or for anytime. Just dump in a pot and simmer while you get stuff done!

Why You Should Make this Soup:

Uses frozen veggies – perfect for throwing together last minute!
Can simmer all day or made in a flash!
Uses up leftover pork, beef or chicken! Leave out the meat for a vegetarian option!
Kids get their veggies!
Veggies can be subbed for picky eaters!

How to Cook Vegetable Soup

You can make this on the stove while you buzz around the house, in the slow cooker while you run errands, or in the pressure cooker for a quick weeknight meal. I used my favorite dutch oven!

Here’s How to Do it:

1. Roughly chop a yellow onion and saute with a clove of garlic in a dutch oven until translucent.

2. Add leftover meat and stir occasionally until brown bits form on the bottom of the pot. Sometimes the meat will release extra water or moisture…just continue sauteing until the extra moisture evaporates.

3. Add in veggies. I use frozen Lima beans, carrots and okra.

4. Add in one can of stewed tomatoes and diced tomatoes.

5. Add chopped new potatoes and vegetable broth. Season with salt and pepper, chili powder and sauces. Stir until well-combined.

The soup is ready when the potatoes are tender, but I like to cook this all day long to get all the rich flavors!

Hearty Vegetable Soup Recipe

A hearty vegetable soup recipe is just what you need on cold winter nights. Full of rich flavor with plenty of vegetables, this is like a big bowl of comfort and warmth!

Course Soup

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 48kcal

Author Anna Kate

Ingredients

1 to 1 ½ pounds leftover pulled pork*
5 new potatoes cubed
1 yellow onion roughly chopped
2 cloves garlic minced
12 ounces sliced carrots frozen
12 ounces Lima beans* frozen
12 ounces chopped okra frozen
15 ounces diced fire-roasted tomatoes canned
15 ounces stewed tomatoes canned
4 tablespoons Frank’s Hot Sauce
4 tablespoons Worcestershire sauce
2 tablespoons of BBQ Sauce your choice!
4 cups vegetable broth
1 tablespoon chili powder

Instructions

Roughly chop a yellow onion and saute with garlic in a dutch oven until translucent.
Add leftover meat and stir occasionally until brown bits form on the bottom of the pot. Sometimes the meat will release extra water or moisture…just continue sauteing until the extra moisture evaporates.
Add in veggies. I use frozen Lima beans, carrots and okra.
Add in one can of stewed tomatoes and diced tomatoes.
Add chopped new potatoes.
Add vegetable broth and season with salt and pepper, chili powder and sauces. Stir until well-combined.
Bring the soup to a boil, then simmer for about 3-4 hours until potatoes are tender.

Notes

Pulled pork can be substituted for pulled chicken or beef.
This recipe calls for frozen vegetables, but fresh vegetables can be used.
Vegetables are easily substituted for what is available to you!

Nutrition

The post Hearty Vegetable Soup Recipe with Pulled Pork appeared first on Southern Cravings.