Weekly recipes for May 23, 2012
Pulled Pork Sliders
Makes: 32 sliders. Preparation time: 10 minutes. Total time: 5 hours (not all active time).
1 bone-in pork shoulder or Boston butt, about 5 pounds
4 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
3 tablespoons brown sugar
1 tablespoon paprika
1 can (14.5 ounces) beef or chicken broth
1 bottle (16 ounces) favorite barbecue sauce
32 slider buns
Place the pork shoulder on a sheet of plastic wrap. In a small bowl, mix together all the rub ingredients and rub all over pork. Wrap in plastic and refrigerate overnight.
Remove pork from the refrigerator an hour before baking it, and remove plastic wrap. Set pork in a roasting pan that has a lid. Preheat the oven to 350 degrees. Pour beef or chicken broth in bottom of pan. Cover with lid (use foil if you don't have a lid) and place in the oven.
Bake 3 1/2 to 4 1/2 hours (for 5-pound roast) or until the internal temperature reaches 190 degrees. The pork is done when the bone slips out easily with no resistance.
When the roast is nearly done, you can remove the lid or foil and baste the pork with pan juices so the outside browns and gets crispy. Remove from oven and let rest 10 minutes.
Remove the bone and break roast apart into chunks. Let the chunks rest in the pan juices. Using forks, pull the roast pieces apart into shreds. Stir in desired amount of barbecue sauce. Serve 1/4 cup pulled pork on each bun with coleslaw, if desired.
Nutritional information: 225 calories (27 percent from fat), 7 grams fat (2 grams sat. fat), 24 grams carbohydrates, 17 grams protein, 427 milligrams sodium, 48 milligrams cholesterol, 0 grams fiber.
Note: You can prepare this recipe up to two days before the party. To double recipe, use one 8-10-pound or two 5-pound pork shoulders. For a larger pork shoulder, allow at least 6 hours cooking time.
-- From and tested by Susan Selasky in the Free Press Test Kitchen. Analysis per 1 slider.
Spicy Apple-Glazed Meatballs
Makes: 96 meatballs.Preparation time: 25 minutes. Total time: 1 hour.
1/2 cup milk
4 slices white or whole-wheat bread, torn
2 pounds lean ground beef (or chicken or turkey)
4 large cloves garlic, peeled, minced
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper or to taste
3 tablespoon vegetable oil
FOR APPLE GLAZE
2 cups apple juice or pear nectar
6 tablespoons reduced-sodium soy sauce
3 tablespoons packed light-brown sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper or to taste
For meatballs, in a large bowl whisk together eggs and milk. Add bread pieces and let stand 10 minutes until bread is softened. Add beef or poultry, garlic, black pepper, salt and cayenne pepper. Mix thoroughly. Shape mixture into 1-inch meatballs.
In a 12-inch skillet, heat oil over medium heat. Working in batches, cook meatballs about 6 minutes per batch, turning occasionally, until brown and crusty on outside and cooked through. Transfer meatballs to covered dish; cover to keep warm. Drain fat from skillet; wipe out skillet.
In the same skillet, combine all the glaze ingredients and bring to a boil. Stir and cook glaze until thickened and bubbly at full boil. Cook and stir 2 minutes more. Pour warm glaze over meatballs and stir to coat with sauce. Top with green onions and serve.
Analysis per 2 meatballs: 78 calories (48 percent from fat), 4 grams fat (1 gram sat. fat), 4 grams carbohydrates, 6 grams protein, 117 milligrams sodium, 26 milligrams cholesterol, 0 grams fiber.
-- Adapted from Better Homes and Gardens magazine, May 2012 issue.
Creamy Potato Salad with Artichokes and Herbs
Start to finish: 1 hour (20 minutes active). Servings: 6.
2 pounds red potatoes, cubed
1 tablespoon white balsamic vinegar
5.3 ounces plain Greek yogurt
1/4 cup low-fat sour cream
3 scallions, thinly sliced
1 tablespoon Dijon mustard
2 teaspoons minced fresh dill
2 teaspoons minced fresh thyme
1/4 teaspoon garlic powder
Ground black pepper
4 ounce jar chopped pimentos
14-ounce can artichoke bottoms, drained
2 ribs celery, diced
Place the potatoes in a large pot, then add enough cool water to cover by 1 inch. Add 1 teaspoon of salt, then bring to a boil and cook for 10 to 15 minutes, or until just tender when pierced with a fork. Drain the potatoes and spread out on a rimmed baking sheet. Sprinkle with the vinegar and set aside to cool.
Meanwhile, in a large bowl, combine the yogurt, sour cream, scallions, mustard, dill, thyme and garlic powder. Season with salt and pepper to taste.
Stir in the pimentos, artichoke bottoms and celery. Once the potatoes have cooled, gently stir in until thoroughly coated. Chill until ready to serve.
Nutrition information per serving (values are rounded to the nearest whole number): 190 calories; 10 calories from fat (5 percent of total calories); 1 grams fat (0.5 grams saturated; 0 grams trans fats); 5 milligrams cholesterol; 38 grams carbohydrate; 7 grams protein; 7 grams fiber; 670 milligrams sodium.