pork fried rice.

Guess what I get to do this weekend? I get to cook dinner for more than two people!! Tonight I'm making BBQ on a Bun (family recipe that is similar to sloppy joes) for two of our friends that are coming over for dinner, and Sunday we're having FOUR people over for dinner! D will be making traditional spaghetti sauce and meatballs, and when I get home from work I am thinking about making an alfredo sauce as a second alternative. We are also going to have two different types of pasta, so it will be a mini pasta bar!

So what do I have for you today? Pork fried rice! D tried Chinese food for the first time a few months ago (I know... first time!?), and he has decided that he loves pork fried rice. So I did what anyone would do- tried to make my own version at home!

This was probably the 4th time I've made it, and I think I have it down now, so I will share it with you! Remember, you could use chicken or shrimp instead, and add more veggies/spices. This is just a basic recipe that you can tweak to your own liking!

So, that being said, this week we have had Pork Fried Rice AND Beef Stew. Let's just say that D is in heaven (And he went back for seconds- or thirds- of each!). I plan on giving you all my beef stew recipe next week- so keep a look out! ;)

Pork Fried Rice

2-3 thin-cut boneless pork chops, fat removed and diced fairly small
2 cups cooked white rice (prepared using box directions)
1/2 package frozen mixed carrots and peas (the kind that you can steam in the microwave), cooked
3 eggs

soy sauce

sesame oil

olive oil

1/2 tsp onion powder

1/2 tsp garlic powder

salt and pepper to taste

In a wok (or large pan), heat a little olive oil. Add the three eggs and scramble, cooking until done. Remove the eggs from the pan and set aside in a small bowl for later. Next, add a little more olive oil to the pan. Next add the pork and cook until completely done. As the pork is cooking, season with a little salt, pepper, and the onion and garlic powder. The 1/2 tsp's are just estimates, I simply shook a little of each onto the pork.

Once the pork is done, add the white rice and veggies. This is when I add the soysauce. Using the little hole on the top of the soy sauce bottle, I simply pour soy sauce onto the pile of rice until it turns brownish, stir, taste, add more soy sauce if needed, stir, etc. Just make sure you taste as you go because you don't want it to be TOO salty. Remember, you can always add more if needed, you can't take it away. At the last minute, add the eggs back into the rice. Serve hot! I like to add a little hot sauce to my plate ;) Enjoy!

pulled pork.

Can we talk about beer for a second? I used to d.e.s.p.i.s.e. it. As in, couldn't even drink half a can. I would have my go-to Smirnoff or fruity mixed drink (hello amaretto sour) while everyone else had beer like normal people. I couldn't see how my opinion of beer could ever change, but I kept on trying it here and there just for kicks.

And you know what? I came around. I can finally see what everyone else sees in beer. I mean, so what if the beer I like is probably the least beer-tasting beer there is? It's still beer, ok? Jeez. Maybe eventually my taste buds will allow me to expand my beer-liking palate, but until then... I'm perfectly happy with my coors light.

Don't get me wrong, I still love me a fruity mixed drink (and would choose one over beer 95% of the time), but all I'm saying is that now I can drink a beer without wanting to spit it out. That's progress, right?

Now that I've gone off on a tangent and probably bored you all to death, let me get to the point of this rambling monologue. I got this recipe for pulled pork from D's mom, and it's a winner. The original recipe calls for water instead of beer, and it's beyond delicious. So if you don't have any beer laying around, definitely still make this pulled pork. Don't go out and buy a 6-pack just to make this... unless you have other plans for the rest of the beer! ;)

Pulled Pork with Beer
1 center cut pork roast (mine was a little under 2 lbs)

1/2 cup beer (or water)

garlic powder

onion powder

salt & pepper

Your favorite barbeque sauce (I use Sweet Baby Ray's)

Season the outside of the pork roast with garlic powder, onion powder, salt and pepper. Place in crock pot. Pour beer (or water) into the crock pot. Place lid on the crock pot and cook on high for 2 hours and then on low for 6-7 hours.

Remove pork roast (and clean out the crock pot) and shred in a large bowl with two forks. Add as much BBQ sauce as you like (D likes it kind of dry, so I just add a little extra BBQ sauce to my sandwich!), mix until combined, and put back into the crock pot. Allow to cook for another 30-45 minutes. (Now is the perfect time to prep side dishes!) 

Photo Tutorial:

Fresh out of the crock pot!

Shredded...

Add the BBQ sauce...

Done! Now it just has to go back in the crock pot for 30-45 minutes to warm up and incorporate!