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Alabama Recipes | Pork

Styling/Photos by Brooke Echols

Cook of the Month

Evelyn Milner, Wiregrass EC

Pork in Brown Sauce

3 cups beef or chicken broth

2 tablespoons molasses or cane syrup

4 teaspoons soy sauce

½ teaspoon salt

¼ tsp paprika

¼ teaspoon pepper

1 cup carrots, sliced 

¾ cup onions, chopped

½ cup green bell pepper, chopped

1 to 1 1/3 pounds ground pork

3     ounces sliced mushrooms, drained

½ cup water

1/3 cup flour

Blend syrup (molasses or cane) into warmed broth. Add in soy sauce. Blend in the salt, paprika and pepper. Add oil to a cast iron skillet and sauté pork, draining fat. Add mushrooms, carrots, onions and bell pepper to pork. Pour in broth mixture; cover and simmer about 15 minutes. Meanwhile, put ½ cup water in a jar with a lid. Add flour to water and shake (with the lid on) to blend. Stir into meat mixture; simmer and stir until thickened like a gravy. 


Instant Pot Baby Back Ribs are a great way to have that sultry cookout food anytime you want it. In less than 30 to 40 minutes, these ribs are slathered with a great wet rub. The addition of Southern Flavor Charbroil seasoning and apple cider vinegar will have you tasting that great apple smoked flavor, but without all the mess or fuss.

Brooke Burks

If you don’t have an electric pressure cooker, never fear! Just prep these gorgeous guys the same way the recipe calls for: Wrap them in some aluminum foil and slow-cook them in the oven at 250 degrees for 2 to 4 hours or until internal temperature reaches 180 degrees. Take them out and place under the broiler for a few minutes until they brown like you like them! 

No matter how you cook them, you can have Baby Back Ribs any old time. For more great recipes like these, visit us at www.thebutteredhome.com.

Instant Pot Baby Back Ribs

1-2 small to medium racks of baby back pork ribs

1 cup water

1/4 cup apple cider vinegar

1 cup BBQ sauce, optional or on the side

2 teaspoons salt

1 teaspoon pepper

1 teaspoon Southern Flavor Charbroil seasoning

1 teaspoon minced garlic

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon brown sugar

1 teaspoon prepared mustard

1 teaspoon maple syrup

Set ribs out to come to room temperature. Remove membrane from back of ribs carefully. Mix salt, pepper, southern flavor, garlic, chili powder, onion, smoked paprika, brown sugar, mustard and syrup in a small bowl. set aside. 

Place trivet inside 6 qt or larger Instant Pot. Add in water and apple cider vinegar. Rub racks of ribs down with wet rub and carefully place around outside of inner pot standing on their sides, meat side out.  (If you are using two racks of ribs, it is ok to nestle one inside of the other.)

Close lid, seal vent and set to manual or pressure cook for 20 minutes for one rack, 30 minutes for two. When done, allow to release pressure naturally for 10-15 minutes. Release the vent to allow any more pressure to escape. Carefully open lid and place on oven safe pan. Ribs should be 180 degrees internal temp for doneness.

Place under the broiler for 2-3 minutes until outside skin is brown and crispy to your liking. Enjoy!


Easy Hawaiin Luau Lion

1 5-pound pork loin    

1 20-ounce can pineapple chunks, with juice

1 tablespoon vegetable oil 

Easy Hawaiian Luau Loin

1 small onion chopped (about 1/2 cup)

2 cups ginger ale 

Pour oil into a heavy skillet, sear loin on each side. Remove loin and add onion. Cook until transparent. Transfer loin and onion to crock pot. Cover with pineapple, pineapple juice and ginger ale. Cook 8 hours on low heat. Serve with rice.  

Becky Chappelle, Cullman EC


Pork Chop Sunrise

4 pork chops

6 potatoes, sliced ¼-inch thick

1 can cream of mushroom soup

Water

1 envelope dry onion soup mix

Brown pork chops on both sides. Transfer to a slow cooker. Add potato slices. Pour soup over chops. Add enough water to cover all ingredients. Cover and cook on high for 6-8 hours. Variation: combine 1 envelope dry onion soup mix with the water before pouring over chops and potatoes.

Mary McGriff, Cullman EC


Tender Pork Roast

1 3-pound boneless pork roast

1 8-ounce can tomato sauce

¾ cup Moore’s Original Marinade

½ cup sugar

2 teaspoons ground mustard

Slice roast in half; place in a 5-quart slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat thermometer reads 160-170 degrees. Remove roast to a serving platter and keep warm. If desired, skim fat from pan juices and thicken for gravy. Yields: 8 servings.

Mary McGriff, Cullman EC


Maple Glazed Pork Chops

4 boneless pork chops

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon paprika

 4 tablespoons brown sugar

4 tablespoons maple syrup

2 tablespoons olive oil

Preheat oven to 350 degrees. Place pork chops in a baking dish (or line a sheet pan with aluminum foil) and cover pork chops with the olive oil. Combine the brown sugar, garlic powder, onion powder and paprika in a cup or small bowl. Rub the brown sugar mixture over the tops of each pork chop. Bake them in the oven for 30 minutes. After 30 minutes, pull them out and pour the maple syrup over the top, approximately 1 tablespoon per pork chop. Put them back into the oven for 5-10 minute or until golden brown and fully cooked.

Katelyn McBride, Central Alabama EC


Barbecue Boston Butt

6-8 pound Boston butt

1 cup original barbecue sauce

½ cup regular Sprite

¼ cup red hot sauce

1 package fajita seasoning mix

Rinse meat and pat dry. In a slow cooker, mix barbecue sauce, Sprite and hot sauce. Rub fajita seasoning all over the Boston Butt and place in slow cooker. Cook on low 6 hours. Remove from slow cooker. Trim off fat; take 2 forks and shred meat. Serve with mustard slaw, a little extra barbecue sauce on a bun.

Teresa Hubbard, Franklin EC


Submit your recipes and you could win a $50 prize and title of Cook of the Month!

Themes and Deadlines

May: Avocados | Feb. 7

June: Potluck | March 13

July: Squash | April 3

Please send us your original recipes (developed or adapted by you or family members.) Cook of the Month winners will receive $50, and may win “Cook of the Month” only once per calendar year.

3 ways to submit:

Online: alabamaliving.coop

Email: recipes@alabamaliving.ccop

Mail: Recipes, P.O. Box 244014, Montgomery, AL 36124