Pork Butt With Worcestershire Sauce Food

EXQUISITE PULLED PORK

Steps:

• Pour 1 teaspoon olive oil into a slow cooker and arrange sliced onion over oil. Place pork roast over onion.
• Cook on Low until pork is very tender, 8 to 9 hours. Transfer roast to a platter and discard onion and liquid. Shred pork with two forks.
• Heat remaining 2 tablespoons olive oil in a stock pot over medium heat; cook and stir chopped onion, garlic, and red pepper flakes until onion is translucent, about 5 minutes. Add shredded pork, tomato paste, molasses, brown sugar, Worcestershire sauce, balsamic vinegar, salt, and black pepper; stir well. Cover and simmer until sauce is thickened, stirring occasionally, about 30 minutes.

FALL-APART TENDER PORK BUTT ROAST (PULLED PORK)

Steps:

• Preheat the oven to 400°F (200°C). Place the rack slightly below the center of the oven.
• Place the pork in a casserole that is just large enough to hold it and has a lid.
• Sprinkle the roast on all sides with worcestershire sauce. Then press brown sugar coating on all sides of the pork. Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.
• Place the roast in the oven and immediately turn the heat down to 200°F (95°C).
• Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more. Check again, roast 30 minutes more as needed.
• Pull the meat apart and remove the bone. Stir the salt into the juices at the bottom of the pan. Serve meat in its delicious juice hot or at room temperature.
• Note: This can easily be done in a slow cooker. Set it on high for 30 minutes, then turn down the heat to low, and let it cook for most of the day or even overnight.
• You can also pour off most of the juice if preffered and stir in your favorite bbq sauce after shredding. Heat through in pot on the stove over medium-low heat.
• This should make about 12 sandwiches.

VENISON BURGERS

Steps:

• Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 1 hour.
• Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. Remove from heat and cool.
• Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour.
• Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time.
• Preheat oven to 225 degrees F (110 degrees C).
• Spread 1/2 teaspoon butter onto the inside of each split bun.
• Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
• Heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom; top each burger with bun top.

DELICIOUS TANGY PORK CHOPS

Steps:

• Combine the pork chops, lemon juice, Worcestershire sauce, vegetable oil, and garlic in a large resealable plastic bag. Squeeze as much excess air from bag as possible. Marinate in refrigerator 4 to 24 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the pork chops from the marinade directly to the grill. Discard the marinade.
• Cook until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

RUBBED DOWN PORK CHOPS

Steps:

• In a bowl, mix the garlic powder, salt, and pepper. Rub pork chops on both sides with the garlic powder mixture and the minced garlic.
• In a skillet over medium heat, mix the Worcestershire sauce and 1/4 cup water. Place pork chops in the skillet, and cook 10 minutes.
• Turn chops in the skillet, and pour in remaining 1/4 cup water. Mix in the onion and mushrooms, and continue cooking 10 minutes, or to desired doneness.