SWEET MAPLE HONEY GLAZED PORK BUTT this recipe is awesome
I use your not so typical ingredients for this recipe. That might be why it's so good. Watch, Make, Eat, Repeat.
INGREDIENTS:
3 - pounds Pork Shoulder Butt, Boneless or bone in.
1/2 cup of Port or Sherry Wine
Sugar - no measurement just coat evenly as i do in the video
1 - Tablespoon of Garlic Powder
1 - Teaspoon of Paprika
1 - Teaspoon of Salt
1 - Teaspoon of Pepper
1 - Teaspoon of Cinnamon
2 - Tablespoons of Olive Oil
3 - Tablespoons of Minced Onion
2 - Tablespoons of Worcestershire Sauce
1 - Tablespoon of Your favorite B.B.Q. Sauce. I use Sweet Baby Rays
1 - Tablespoon of H.P. Sauce - It's a brown sauce from Holland that the British use .Very good stuff. If you can't find it at your local Grocery store. You can use A - 1 Steak Sauce.
2 - Tablespoons of Pure Maple Syrup
2 - Tablespoons of Honey
Honey Garlic Pork Tenderloin
Pork tenderloin roasted with an incredible 5 ingredient Honey Garlic Sauce until sticky on the outside, and juicy on the inside!
Honey Glazed Pork Butt
Honey Glazed Pork Butt Plus More Easter Goodies!!
8.5 LBS Pork Butt
Smoked indirect over Hickory and charcoal for about 10 hours!
Wrapped in Honey and Butter for an additional 2-3 hours until 195-200 internally, stored for about an hour and pulled! ENJOY #NatureCoastCooking
Slow Roasted Honey Glazed Pork
Here is what you'll need:
Ingredients:
1 1/2 lbs Baby Potatoes, red and/or yellow
8 Small Carrots, snapped in half
12-15 Pearl Onions, peeled & ends cut off
3 1/2 lb. Beef Chuck Roast
Salt, to taste
Pepper, to taste
1 Tbsp. Corn Starch
2 Tbsp. Water
2 Tbsp. Worcestershire Sauce
2 sprigs Rosemary
2 sprigs Thyme
Optional:
1 Baguette, cut into 5 inch pieces
Instructions:
In a slow cooker, add the potatoes, carrots and onions to make a base for the meat. Lay the chuck roast on top of the veggies and season with salt and pepper on both sides. (Wash your hands!) Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies. Pour Worcestershire sauce directly on top of the meat. Cover with the slow cooker lid and cook on high for 5 hours. Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour. Remove rosemary and thyme. Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce! Enjoy!
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HONEY GLAZED PORK SHOULDER / HONEY GLAZED PORK ROAST/ ROAST PORK RECIPE
INGREDIENTS
4 Pork shoulder steak
for marinade:
1/4 cup white wine vinegar
1/4 cup cidar vinegar
1/4 cup Red wine vinegar
1/4 cup Soy sauce
for Honey glaze;
2 tbsp honey
1tbsp pork seasoning
1/2tbsp smoked paprika
1/4 tbsp salt
1/2tbsp sesame oil
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Chinese-Style Glazed Pork Belly
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Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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