Ingredients:

• 1/2 cup of sugar.
• 1/3 cup of white vinegar.
• 6 tablespoons of canned pineapple juice.
• 1 tablespoon of corn starch.
• 2 teaspoons of soy sauce.
• 8 lean boneless pork chops.
• Salt and freshly ground black pepper, to taste.

Preparation Instructions:

Mix together the sugar, white vinegar, pineapple juice, corn starch and soy sauce. Bring to a boil, then cook until clear and slightly thick. Lightly brown the pork chops, seasoning with the salt and black pepper. Cover with the sauce and cook covered over low heat for 50 minutes, turning frequently. Source: http://www.porkchoprecipes.net/sweet-and-sour-pork-chops.html

Ingredients

• 1/4 cup minced shallots
• 1/4 cup minced garlic
• 2 tablespoons minced lemongrass, white part only
• 4 cups fresh cranberries, cut in half
• 2 1/2 cups red wine
• 4 cups chicken stock
• Juice of 1 lemon
• 1 tablespoon sugar
• 3 tablespoons butter, unsalted
• Grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper

Directions

In a medium saucepan coated lightly with oil over medium-high heat, saute shallots, garlic and lemongrass until soft, about 2 minutes. Add cranberries and saute another 2 minutes. Season with kosher salt and freshly ground black pepper to taste. Deglaze with wine, reduce by 75%. Add chicken stock and reduce by 50%. Stir in lemon juice and sugar and whisk in the butter. Check for flavor and season, if necessary. From http://www.ming.com/foodandwine/recipes/simply-ming-season-7/cranberry-…

Ingredients

• 2 double thick pork naturally fed chops, brined overnight in sweet sea water*
• 2 tablespoons minced shallots
• 4 cups shredded kale
• 1/2 cup Cranberry-Lemongrass Sauce, warmed
• Grapeseed or canola oil for cooking
• Kosher salt and freshly ground pepper

Directions

Pre-heat an oven to 350 degrees. Rinse the brined pork chops and pat dry. Season lightly with kosher salt and freshly ground black pepper. In a cast iron or large saute pan coated lightly with oil over high heat, sear one side of pork chop until nicely browned, about 4 minutes and flip and roast in oven for 10-12 minutes until opaque and pink (brined pork will always be pink). Remove pork to a cutting board and let rest for 8 minutes before slicing. Meanwhile, in the same pan over low heat (the pan will still be very hot), add the shallots and kale, season and saute until soft. To serve, garnish plates with lines of Cranberry-Lemongrass Sauce, spoon kale in center and top with pork. Garnish with extra Cranberry-Lemongrass Sauce, if desired. *Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge pork in a large container. Cover and refrigerate overnight. http://www.ming.com/foodandwine/recipes/simply-ming-season-7/double-thi…

From the Scott

1. Get a pork loin--enough to fill your slow cooker
2. Cut the loin into 4 to 6 inch long chunks--depending on the size of the slow cooker. For the most part, longer chunks are better than shorter ones
3. Quarter a large onion. If using a big slow cooker and lots of pork, you might want to use 2 medium-sized onions
4. Put the meat and the onions into the slow cooker
5. Pour enough ginger ale into the slow cooker to cover the meat.
6. Drink any remaining ginger ale to remind yourself that you never really liked how it tasted
7. Put the slow cooker on high and let it go until the meat is falling-apart tender (poke it at 4 hours or so to check)
8. Have a nice tasty cold beverage while waiting for the slow cooker to do its thing
9. You may have to repeat step 8 if you are a fast drinker
10. When meat it done, dump ginger ale and onion quarters into the garbage disposal and grind them into little bits
11. With a fork, or your hands if you are tough, pull the pork apart into nice bite-sized chunks
12. Dump all the meat into a bowl and mix with your favorite BBQ sauce. Use as much or as little BBQ sauce as you see fit
13. If the BBQ will be sitting out for a while (like at a potluck), put it in the slow cooker at low temperature to keep it warm. Stir occasionally to keep the stuff on the edges from drying out
14. Provide hamburger buns or rolls or just plain ole bread because this stuff is great as a sandwich. Note though, it is equally nice to nibble on it with your fingers, or a fork, as well
15. Have extra BBQ sauce laying out. Some people like their sandwiches like their women -- really sloppy
16. Don't tell your friends how easy it is to make--let them think you worked hard on it all day
17. It freezes well, so make plenty

Ingredients

• 1 (1 -2 lb) package country-style pork ribs
• 1⁄4 cup chopped onion
• 1⁄2 cup chopped celery
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 tablespoon prepared mustard (yellow)
• 2 tablespoons brown sugar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons vinegar
• 1⁄2 cup bottled chili sauce (Heinz)
• 1⁄4 teaspoon lemon juice
• 1⁄2 cup water

Directions

Brown Country Style Pork Ribs in Margarine or Butter. Mix everything and cook in a Crock Pot on High for 3-4 hours. Reduce heat to low for the last hour. Source

Ingredients

For the Spice Rub:

• 1/3 cup paprika
• 1/3 cup dark brown sugar
• 1/4 cup kosher salt
• 1 teaspoon Prague Powder #1 (optional; see note)
• 2 tablespoons whole yellow mustard seed
• 1 teaspoon freshly ground black pepper
• 2 tablespoons granulated garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon whole coriander seed
• 1 teaspoon red pepper flakes

Directions

• Combine spices and grind to a fine powder.
• Remove the membrane from the ribs and rub the spice mixture all over the meat. Reserve 3T of the rub either for the sauce (see Kenji's recipe on source) or to further rub the ribs if dry grilling.
• Bag the meat (optional: add 3-4 drops liquid smoke to the bag before sealing) and let sit overnight in the fridge so the salt can do its work.
• Cook in sous vide for 12 hours at 165℉, 24 hours at 155℉, or  36 hours at 145℉
• After cooking, either dry grill the ribs or grill with BBQ sauce (see Kenji's source).

Source: https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab

Ingredients

• 1 whole pork tenderloin, about 1 pound (450g)
• Kosher salt and freshly ground black pepper
• 6 to 8 sprigs fresh herbs, such as fresh thyme, oregano, or rosemary, divided (optional)
• 2 garlic cloves, divided (optional)
• 2 small shallots, sliced, divided (optional)
• 1 tablespoon (15ml) vegetable, canola, or rice bran oil
• 1 tablespoon (15g) unsalted butter

Directions

1. Using a sous vide precision cooker, preheat a water bath to the desired finishing temperature according to the chart below.

2. Season pork generously with salt and pepper. Place in sous vide bags along with half of herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water bath for time recommended in chart above.

3. To Finish: Turn on your vents and open your windows. Remove pork from water bath and bag. Discard aromatics from bag; reserve liquid from bag if making optional pan sauce (see note). Carefully pat pork dry with paper towels. Add vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet, place it over the hottest burner you have, and preheat skillet until it starts to very lightly smoke. Lay pork in skillet, using your fingers or a set of tongs. Cook, turning occasionally, until browned on most sides, about 2 minutes total.

4. When pork is mostly browned, add butter and reserved half of garlic, shallots, and herbs (if using) and cook, tilting pan and using a spoon to baste pork with the flavorful butter, until pork is well browned on all sides, about 30 seconds longer.

5. Transfer pork to a rack set in a rimmed baking sheet and pour the drippings on top. Allow to rest for 1 to 2 minutes, then slice and serve.

130F 1 to 4 hours	Medium Rare
140F for 1 to 4 hours	Medium
150F for 1 to 4 hours	Medium well
160F for 1 to 4 hours	Well done

Works well: 135° for 3 hours.
Works even better: 140° for 3 hours.
Testing: 142 for 2.5 hours. VERY nice!

Source: https://www.seriouseats.com/recipes/2016/07/sous-vide-pork-tenderloin-recipe.html

Notes:

Season the loin (or a half, third or quarter of a loin) with salt, pepper, and a rub or the recipe as above. Bag it. Cook for 3 hours at 135°F then sear in a hot pan. It turned out really well for me in April, 2020, during the corona virus lockdown. Use more salt than seems reasonable.