Cherry Pulled Pork

Cherry Pulled Pork. This is going to be one of those go-to recipes you can use when you’re short on time. Now I’m a huge fan of my electric pressure cooker. You can literally throw frozen meat into it and have tender meat in thirty minutes. Or in this case 45 minutes. I decided to use some tart cherries in this recipe. I feel like cherries are the perfect complement for this dish. We also have some garlic, ginger and whole bunch of other goodies. Your house is going to smell like you’ve been slaving over the stove all day. Name your favorite way to use cherries in the comments below.

Enjoy,

Xo- Ayesha

 

Cherry Pulled Pork

 

Cherry Pulled Pork

4-5 pound pork shoulder roast
2 cups frozen cherries
1 cup beef broth
1/2 cup cherry juice
1/2 cup apple cider vinegar
1/2 cup ketchup
Two tablespoons dark brown sugar
1-inch fresh ginger, peeled.
3-4 whole garlic cloves
One small shallot, diced.
One teaspoon dry mustard
Two teaspoons black pepper
Salt and to taste.

Cut roast into sections so that it will be covered with the cooking liquid. Then season with salt, pepper, and mustard and place into the pressure cooker along with cherries, garlic, ginger, and shallot. In a bowl mix sugar, ketchup, vinegar, broth, and cherry juice.

Pour over the top of the roast.

Cook for about forty-five minutes in your electric pressure cooker. Please follow the directions on your pressure cooker for complete instructions.

Remove from pot and use two forks to shred the meat. Pour as much or as little of the cherry sauce over the top of the shredded pork. I served it in a bun with a quick slaw. Its also delicious poured over a bowl of rice and steamed veggies. Yum!

Pork Meatball Sandwich (Banh-Mi Style)

Pork Meatball Sandwich (Banh-Mi Style). I am a huge fan of Vietnamese food. Especially the Banh-mi sandwich. And If you have never given this cuisine a chance you don’t know what you are missing! I had my first banh mi sandwich at a small restaurant in Oakland and became hooked. Its a hearty sandwich served in a crispy baguette and filled with juicy grilled meats like pork or chicken. Its then topped with fresh flavors and crunchy veggies like cucumber, carrot, and jalapeño. It’s just an incredibly delicious and quickly made sandwich. This version has a ground pork meatball that incorporates all of those flavors. And topped with a crunchy and tangy carrot, jalapeño, and cilantro mix. You could quickly make a tray of these meatballs and set out all the fixings for this at your next gathering. Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

Pork Meatball Sandwich (Banh-Mi Style)

Pork Meatballs:

1 pound ground pork
One shallot, finely diced.
Two garlic cloves, finely minced.
Two tablespoons cilantro, roughly chopped.
One tablespoon brown sugar
One tablespoon fish sauce
One tablespoon sriracha
Salt and pepper to taste.
One tablespoon canola oil
Mayonnaise, for serving.
Two baguettes, cut into halves. (Or just a crusty roll)
Thinly sliced cucumber slices for serving.
Thinly sliced jalapeño, for serving.
Cilantro, for serving.
Carrot mixture, recipe below.

In a large bowl add the first seven ingredients and season with salt and pepper. Form into evenly sized meatballs and set aside. Heat a large cast iron skillet over medium-high heat. Now cook the meatballs in batches until browned and cooked thoroughly. You could also bake these meatballs at 400 degrees for 15-20 minutes.

Allow the meatballs to cool slightly. Spread your baguette with mayo on each side. Fill with meatballs, carrot, cilantro, jalapeño, and cucumber slices. Yum!

Carrot mixture:

One cup julienne carrot (Save time by buying it pre-cut)
One tablespoon rice wine vinegar
One teaspoon sesame oil
One tablespoon brown sugar
Pinch salt and pepper

In a small bowl add carrots. Toss in sugar, vinegar, oil, salt, and pepper and toss gently. Refrigerate until ready to use.