Time 3h20m Yield 16-18 serving(s) Number Of Ingredients 7 Steps:
Place a large sheet of heavy duty foil in a baking pan. Put roast on top and sprinkle with remaining ingredients. Seal very tightly. You might want to wrap it a second time. Turn on oven to 300°(convection)or 325°(conventional). Place pan on lower rack of oven and bake for 3 to 4 hours. Meat should fall apart and be very tender and juicy. To serve, shred the pork and mound on a platter and garnish.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat according to manufacturer’s directions. Combine undrained pineapple, stir-fry sauce, onions and mustard in small microwave-safe bowl; set aside. Sprinkle pork chops with salt. Grill 15 minutes or until slightly pink in centers (160°F), turning over after 8 minutes. Place pork chops on serving plates. Heat pineapple mixture in microwave on HIGH 1 minute. Spoon over grilled pork chops just before serving.
Time 40m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Lightly salt and pepper each side of the pork chops. Melt the butter in a large skillet. Add the onion and peppers and and press the garlic into the pan (or mince it if you don’t have a garlic press); saute about 2 minutes. Add the olive oil and allow it to heat up, then brown the chops, about 5 minutes on each side. While the pork chops are browning, drain the pineapple tidbits (reserving the juice!) and add them to the skillet, stirring until starting to brown slightly. When the chops have been browned on both sides, add the pineapple juice and chicken broth. Bring to a boil, then reduce to a simmer and cover. Allow to simmer gently for 15 minutes. Whisk 1 T cornstarch into 1/4 c cold water, then slowly stir into the chops. Cook 5 minutes or until thickened.
Time 50m Yield 4 Number Of Ingredients 13 Steps:
Mix flour, salt, and pepper together in a shallow bowl. Press pork chops into flour mixture until coated on both sides; shake excess flour back into bowl. Heat shortening in a large skillet over medium heat; cook pork chops until browned, about 3 minutes per side. Drain excess fat from skillet and return pork chops to skillet. Mix 3/4 cup water, pineapple juice, sugar, lemon juice, cinnamon, and nutmeg in skillet with pork chops. Cover skillet and simmer until cooked through and sauce is somewhat reduced, about 30 minutes. Add pineapple rings and cook 5 minutes more. Remove pork chops and pineapple from skillet. Combine 1 tablespoon water and cornstarch in a bowl; stir into sauce in the skillet until thickened. Serve sauce with pork chops and pineapple.
Time 3h20m Yield 6 Number Of Ingredients 4 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.
Time 8h10m Yield 18 servings. Number Of Ingredients 4 Steps:
Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
