Rub
1/2 c brown sugar
1/2 t onion powder
1/2 t garlic powder
1/2 t cumin
pinch cayenne pepper
sprinkle smoked paprika
Barbecue Sauce
1/2 c cider vinegar
1/2 c ketchup
1 c brown sugar
1/2 c sorghum molasses
sprinkle smoked paprika
2 t chili powder
2 t onion powder
1 t garlic powder
pinch cayenne pepper
pinch cumin
1 sm can tomato paste
1 1/2c chicken broth
Pulled Pork
4 lb pork loin, fat cap removed (NOT TENDERLOIN - they are too small)
2 T olive oil
1 c chicken broth
Instructions
Rub
Put all ingredients in a small bowl and mix well.
Barbecue Sauce
Put all ingredients except chicken stock in a medium saucepan over medium high heat. Whisk well until blended and simmering. Remove 1 cup for basting over the pork in the Instant Pot. Add the chicken stock to the remaining barbecue sauce and continue to whisk and bring to a simmer. Remove from heat and allow to cool. When cool, store in the refrigerator for serving.
Pulled Pork
Set Instant Pot on Saute (high heat) and wait for "Hot" to be displayed. Meanwhile, remove the fat cap from the pork loin and coat all sides with the Rub mixture. Place the loin in the Instant Pot and sear both sides for 5 minutes.
Cancel the Saute function, add chicken broth. Pour reserved 1 cup of barbecue sauce over the top of the loin. Close the lid, set the release value to closed and set the Instant Pot to Pressure Cook for 60 minutes, high pressure. Allow the Instant Pot to release it's pressure naturally (total duration is about 1 1/2 hours). Remove the loin to a plate and pull the pork. If necessary cut the loin into chunks to ease the pulling process. Return the pulled pork to the Instant Pot. You can hold the pork until service using the Keep Warm setting.
Serve with or without rolls with the Barbecue sauce and optionally topped with Cole Slaw
Bottom Layer Ingredients
1 T olive oil
1 lg bell pepper, stemmed, seeded and diced
1 lg Sweet Onion, peeled and diced
1 can vegetarian refried beans
1 t dry cilantro
1 t garlic powder
1 t ground cumin
1 c shredded cheddar cheese
Top Cornbread Ingredients
3/4 c corn flour
1 1/4 c milk
1 c flour
1/2 t baking powder
1/2 t salt
1/3 c sugar
1 egg
1/4 c vegetable oil
Instructions
Preheat oven to 375°
Grease/oil coat a 9x13 casserole dish
Heat a skillet on medium heat.
Add olive oi and coat the bottom of the skillet.
Saute the onions & peppers until the onions are translucent.
Add spices and mix well.
Add can of refried beans and blend.
Spoon hot mixture into the bottom of the 9x13 casserole and us a spoon or spatula to spread into an even layer.
Coat with an even layer of shredded cheddar.
In a small mixing bowl, add corn flour and milk. Mix well and let sit for at least 5 minutes.
In a separate larger mixing bowl, add flour, baking powder, salt and sugar and blend. Add egg and oil. Mix well. Add the corn flour & milk mixture. Mix well.
Pour batter on top of the beans and cheese in the 9x13 casserole dish. Spread the batter evenly.
Bake for 35-45 minutes until cornbread batter has set and browned a bit on top.
Serve with salsa.
5 lb Yukon Gold potatoes, washed and diced
2 c shredded extra sharp cheddar cheese
1 lb bacon chopped and cooked until crispy
2 medium onions diced and caramelized in olive oil
1/2 c plain greek yogurt
1 c heavy cream
2 sticks unsalted butter
Garlic powder to taste
1 T oregano
1 T parsley
Preheat oven to 375℉
Butter a 9x13 casserole dish (2-3 inches deep)
1. Boil potatoes for about 20 minutes until fork tender. Drain and leave in the pot.
2. Add butter, yogurt, cream, oregano, parsley to the pot. Mash the potatoes coarsely - no need to fully mash them. Add about 1/2 of the bacon, onions & shredded cheese, mixing all the ingredients well.
3. Pour the potato mixture into the 9x13 casserole dish. Level the mixture evenly. Sprinkle on the remaining cheese, bacon and onions.
4. Bake for 30-45 minutes until bubbling and browned on the edges.
5. Serve immediately.
Ingredients
2 batches Pumpernickel Pie Crust (refrigerated) (recipe HERE)
Extra Whole Grain Rye Flour for rolling & dusting crust
3/4 lb thin slices Corned Beef
1/2 lb Swiss Cheese (shredded)
2 c well drained Sauerkraut
2 T cornstarch
Directions
Yields 8 pasties.
Preheat oven to 425℉
Cover two 1/2 sheet baking pans with parchment or silicone baking mats
Chop the Corned Beef slices into 1" x 1/4" pieces
Mix the drained sauerkraut with the cornstarch (to trap the moisture)
Mix the corned beef, sauerkraut mixture and shredded cheese into an even mix.
Roll out crust to about 1/8" thick.
Cut circles approximately 8" diameter
Place a crust circle on the baking sheet and add about 1/2 cup of the meat/cheese/sauerkraut mixture in the center. Fold one side of the circle over to the other side keeping the filling inside and match up the edges. Press together and roll into a crimped edge sealing the entire edge. Make three cuts on the top to allow steam to escape.
You should be able to place 4 on each baking sheet.
Bake for 25-35 minutes until crust edges are brown and the top begins to brown.
Serve with Russian Dressing (see my recipe HERE)
Ingredients
150 g ( 1 1/2 cups) all-purpose flour
100 g (very scant 2/3 cup) Whole Grain Rye Flour
1/2 tsp (4 g) fine sea salt
1/2 lb (2 sticks) cold unsalted butter, cut into cubes
About 80 ml (5 tbsp) ice-cold sparkling water
Instructions
In a large mixing bowl, whisk together all-purpose flour, rye flour, and salt. Add butter cubes and use a pastry cutter, two forks, or your fingertips to mix the butter into the flour until it’s completely incorporated and crumbly (some pea-sized chunks, some lima bean-sized chunks, and some crumbs). Sprinkle sparkling water or beer over the butter-flour mixture, 1 tbsp at a time, mixing until the liquid is evenly incorporated. The finished dough should be slightly crumbly, but stick together when pressed.
Gather the dough together and fold it over on itself in the bowl a few times, just to bring it together. Split the dough in half, and form each half into a flat disc. Wrap the discs of dough tightly in plastic wrap.
Refrigerate the dough for at least 1 hour
Ingredients
1 tablespoon finely chopped onion
1 cup homemade mayonnaise
1/4 cup ketchup-style chili sauce or ketchup
4 teaspoons bottled (regular; not packed in beet juice) horseradish, or to taste
1 teaspoon hot sauce, preferably Frank's Red Hot Sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon sweet paprika
Fine sea salt
Instructions
Mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika. Season with fine sea salt, if desired.
I made the mayonnaise from the recipe HERE using a food processor, then just added the additional Russian Dressing ingredients directly and mixed it there.
Ingredients
1 large egg
4 teaspoons freshly squeezed lemon juice, or to taste
1 teaspoon Dijon mustard
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground white or black pepper*
1 cup olive oil
Instructions
In a food processor, blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground white or black pepper, blending until well combined. With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth.
