CUBAN SMOKER BOX RECIPES

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21 WAYS TO COOK A PERFECT PORK SHOULDER IN THE ... - YUMMLY



21 Ways to Cook a Perfect Pork Shoulder in the ... - Yummly image

This Instant Pot recipe for tender pork butt comes from Daniel Shumski, author of the cookbook "[How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook](https://www.howtoinstantpot.com/)." In this easy pork recipe, you'll take advantage of store-bought sauce and, of course, the electric pressure cooker to get your main course prepared in 10 minutes flat (hello, weeknight meal!). Using an electric pressure cooker helps bring the cook time for the pork shoulder down to 45 minutes — a far cry from the usual 3-4 hour cooking time of your average pulled pork recipe. This simple pressure cooker recipe is a great starter recipe for first-time Instant Pot users, as it requires minimal prep and leaves you plenty of room to make the recipe your own: choose a gluten-free sauce (check that it contains tamari instead of soy sauce), swap out the chives for green onions, serve mixed with Chinese vegetables sauteed in sesame oil for a low-carb meal, stir pork chunks into soup, or spoon over brown rice for a hearty rice bowl ... use your imagination to customize it to your own tastes and dietary needs. The recipe is a Yummly original created by [Daniel Shumski](https://www.yummly.com/dish/author/Daniel%20Shumski). **Cooking Tip:** After the pork is done cooking, place any extra cooking liquid left in the pot in the refrigerator overnight. Remove and discard the fat that solidifies atop the cooking liquid and use the remaining liquid as a broth for serving udon noodles or to season a stove top stir-fry. (It's particularly good for adding a punch of umami to vegetable and tofu stir-fries.) The liquid can be placed in a zip-top bag and frozen for up to three months.

Provided by Yummly

Categories     Side Dishes    Main Dishes

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 9

1 pound white onions or yellow onions, roughly chopped, about 4 cups
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons water
2 pounds pork shoulder cut into roughly 2-inch cubes
1/4 cup stir fry sauce store-bought, of your choice, teriyaki, soy-ginger, sesame, etc.
rice
sesame seeds
chives Chopped

Steps:

  • Place the onions in the inner pot, sprinkle the salt and pepper over them, and add the water.
  • Place the pork on top of the onions and drizzle it with the sauce.
  • Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Set the time to 45 minutes.
  • When the cooking cycle ends, press Cancel. Allow the appliance to cool and pressure release naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
  • Remove the lid. Use tongs to remove the pork from the inner pot and serve it with the sauce drizzled over it, accompanied by rice and garnished with sesame seeds and chopped chives.

Nutrition Facts : Calories 300 calories, CarbohydrateContent 15 grams, CholesterolContent 100 milligrams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 32 grams, SaturatedFatContent 3 grams, SodiumContent 690 milligrams, SugarContent 6 grams

ZUCCHINI LASAGNA RECIPE - SKINNYTASTE



Zucchini Lasagna Recipe - Skinnytaste image

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables – you won't miss the pasta!

Provided by Gina

Categories     Dinner

Total Time 120 minutes

Prep Time 30 minutes

Cook Time 90 minutes

Yield 8

Number Of Ingredients 13

1 lb 93% lean ground beef
1 1/2 teaspoons kosher salt
1 tsp olive oil
1/2 large onion (chopped)
3 cloves garlic (minced)
1 28 oz can crushed tomatoes
2 tbsp chopped fresh basil
black pepper (to taste)
3 medium (8 ounces each zucchini, sliced 1/8" thick)
1 1/2 cups part-skim ricotta
1/4 cup Parmigiano Reggiano
1 large egg
16 oz 4 cups shredded part-skim mozzarella cheese

Steps:

  • In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
  • Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
  • Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
  • Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
  • Preheat oven to 375°.
  • In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
  • In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
  • Let stand about 5 - 10 minutes before serving.

Nutrition Facts : ServingSize 1 /8, Calories 275 kcal, CarbohydrateContent 13 g, ProteinContent 26 g, FatContent 13 g, SaturatedFatContent 7 g, CholesterolContent 84 mg, SodiumContent 648 mg, FiberContent 2.5 g, SugarContent 5 g

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