GUINNESS SLOW COOKER PULLED PORK
This slow cooker pulled pork is a tweaked version of several recipes I found on the web to suit my own taste.
Provided by JuneBug
Categories Pulled Pork
Time 7h15m
Yield 12
Number Of Ingredients 13
Steps:
- Grind peppercorns with cumin, fennel, and coriander seeds in a spice grinder; transfer to a slow cooker.
- Add barbecue sauce, brown sugar, Guinness®, onion, garlic, paprika, sea salt, and chili powder to the slow cooker; stir until well mixed. Add pork roast and rub sauce all over.
- Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 12 hours. Alternatively, cook on High for 3 hours, then on Low for 4 to 5 hours.
- Remove pork and roughly shred with two forks. Return shredded pork to the slow cooker and mix with the sauce. Serve immediately or keep warm until ready to serve.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 18 g, Cholesterol 140.7 mg, Fat 28.3 g, Fiber 0.5 g, Protein 39.8 g, SaturatedFat 9.9 g, Sodium 524.3 mg
GUINNESS PORK CHOPS IN GRAVY
Make and share this Guinness Pork Chops in Gravy recipe from Food.com.
Provided by Millereg
Categories Pork
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the pork with salt and pepper.
- Dredge them in flour and shake off excess.
- Melt the butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.
- Add the pork in batches and brown well, about 6 minutes per side.
- Transfer the pork to plate and set aside.
- Dredge the onions in flour; shake off excess.
- Heat the remaining 1 tablespoon of oil in the same skillet over medium heat.
- Add the onions and garlic.
- Season with salt.
- Cover and cook for 5 minutes, stirring once.
- Uncover and cook for 4 more minutes, stirring occasionally.
- Add 2 fluid ounces of Guinness 6 fluid ounces of the stock and bring to a boil, scraping up any browned bits.
- Return the pork to the skillet.
- Spoon some of the onions over the pork.
- Add enough additional Guinness and stock to bring liquid halfway up sides of pork.
- Cover the skillet with foil, and then the lid.
- Reduce the heat and simmer for 20 minutes.
- Turn the pork over and cook until very tender, about 25 more minutes.
- Transfer the pork and onions to a platter using a slotted spoon.
- Degrease the pan juices.
- Boil the juices until thickened slightly, about 10 minutes.
- Whisk in 1 tablespoon of mustard.
- Add chopped parsley and 1½ teaspoons of balsamic vinegar.
- Taste and add more mustard or vinegar if desired.
- Pour the gravy over the pork.
- Garnish with parsley and serve.
PORK ROAST IN SPICY GUINNESS SAUCE
I've been making this for years, it has become a favorite with family and guests. I'm not sure where I originally found this recipe, but I think it came from an old pamphlet of "Guinness Recipes" I had. Prep time includes the 2 day marinating time.
Provided by Dee514
Categories Pork
Time P2DT2h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Extra carrots and quartered potatoes may be placed around the roast for the last 45 minutes to 1 hour of cooking (to be served as side dishes with the roast).
- Marinade: Place meat in a deep dish just large enough to hold it.
- Combine 1 bottle of Guinness (1 1/2 cups), onion, peel, and seasonings and pour over meat.
- Add a little more Guinness, if needed, to just cover meat.
- Marinate in refrigerator 1-2 days, turning occasionally.
- Roast: Strain marinade, reserving solids and liquid.
- Place solids, carrot, and celery in bottom of a roasting pan.
- Place meat on top.
- Add a little liquid.
- Roast in a 180°C (350°F) oven for 1 hour.
- Pour one quarter of remaining marinade liquid over meat.
- Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade, until meat thermometer registers 170°F.
- (Optional:If adding carrots and potatoes, place them around the roast for the last 45 minutes to 1 hour of cooking time, and baste them along with the meat).
- Gravy: Mix flour and 1/3 cup marinade or Guinness to a smooth paste.
- Remove added carrots and potatoes to serving dishes and keep warm.
- Place roast on a platter and keep warm.
- Skim fat from cooking liquid.
- Strain, pressing solids, and add flour mixture, 1/2 cup beer, and enough water, if needed, to measure 2 cups total liquid.
- Cook in roasting pan or a saucepan, stirring constantly, until thickened.
- Serve sauce over meat slices.
Nutrition Facts : Calories 827.6, Fat 19.1, SaturatedFat 3.7, Cholesterol 145.2, Sodium 546.2, Carbohydrate 43.2, Fiber 1.2, Sugar 3.2, Protein 53.9
GUINNESS & HONEY GLAZED PORK LOIN
Kevin Dundon's Guinness-glazed pork loin is so tasty and easy to carve
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 6
Steps:
- To make the glaze, put the Guinness, honey and sugar into a pan. Reduce by almost half to form a sweet syrupy glaze, then allow to cool.
- Heat oven to 200C/fan 180C/gas 6. Season the pork with pepper and salt, if you want, place on a baking tray and roast for 20 mins. Then turn the heat down to 160C/fan 140C/gas3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tbsp) cook for a further 40-50 mins, brushing and basting the pork as it cooks until it's beautifully caramelised and glazed.
- Remove the pork from the roasting tray and leave to rest. Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water. Place the pan on the heat and bring everything to the boil, simmer for a few mins until you have thick gravy. Carve pork into thin slices and place on top of the colcannon (see separate recipe). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.
Nutrition Facts : Calories 725 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 55 grams sugar, Protein 65 grams protein, Sodium 0.4 milligram of sodium
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