Pineapple Pulled Pork

Pineapple Pulled Pork

It’s officially summer over here. When it gets over 100 degrees I don’t want to do anything but lay under the ceiling fan and melt until the air conditioner gets going. Needless to say, I sure don’t want to be cooking in a hot kitchen. That’s where my crock pot comes in handy. Let it do all the work and I get all the credit. I’d say that’s a big win.


  • 3-4 pound pork shoulder (butt) roast
  • 1/3 cup Hoisin sauce (found in your grocery store international aisle)
  • 1 cup fresh or canned pineapple, mashed
  • 2 cups chicken stock


  1. Place pork roast in crock pot. Cover roast in the Hoisin sauce  and 1/2 of the mashed pineapple. Save the other half of mashed pineapple to serve on shredded pork.
  2. Pour in chicken stock.
  3. Set crock pot to High and set timer for 5 hours.
  4. Once pork is done, shred pork with two forks. Pineapple Pulled Pork 2
  5. Serve on Hawaiian bread rolls, or regular dinner rolls or tortillas.
  6. Enjoy!

Pineapple Pulled Pork 1

Originally posted at Joanns Food for Thought

Quick Ramen Bowl

by Heather Harris Brady

Happy Thanksgiving week everyone! This is my favorite holiday of the year because it involves nothing more than cooking and eating – what could be better? If you’re looking for Thanksgiving recipes, check out my previous cook-along post. Otherwise, we’re going to jump into a new recipe today.

As much as I love the holiday, after it’s over I usually crave something really spicy. This quick ramen bowl fits the bill nicely.  I’m not going to pretend it’s traditional, instead think of it as homecooked fast food. (Click here if you want to try more traditional ramen.)

You do need good broth for this, so if you plan ahead you can make a lovely broth from Thursday’s leftover turkey trimmings (or vegetables). I’ve used turkey, chard, carrots here, but you can use any protein or vegetable combo that suits your fancy. It’s a very flexible recipe, and especially great if you need to fight off a cold.

Quick Ramen Bowls, Makes two large servings

  • 5 c. broth (any kind, I’m using chicken broth)
  • ¾ c. carrots, sliced in very thin coins
  • 2 c. swiss chard, cut in ribbons
  • ½ c. protein (I’m using ground turkey, but you could use tofu or already cooked meat)
  • 1 pkg. ready-to-use udon noodles
  • 1 t. minced garlic
  • 1 t. fresh ground gingerroot
  • Garlic-chili paste to taste
  • Two soft-yolk boiled eggs, peeled

Put the broth in a saucepan over high heat and reduce down quickly to four cups. Taste. Most broth is on the weak side, so if reducing didn’t increase the flavor enough you can boost it with some bouillon (such as Better than Bouillon). Sometimes I use a splash of sherry or tamari.

Add the garlic, ginger, and carrots. Simmer for another five minutes. While the soup is simmering, divide the noodles between two bowls and put a spoonful of garlic-chili paste in the middle.

Add the carrots and simmer five minutes.

If you’re using raw minced meat, add it now and simmer five minutes. If you’re using cooked meat or tofu, add it now and simmer two minutes.

Add your ribbons of swiss chard, simmer another two minutes.

Spoon the vegetables and protein over the noodles in the bowls, then divide the broth between them.

Slice the eggs in half and nestle them on top. Serve with fresh cilantro and additional garlic-chili paste on the side.


Originally posted at MidWestern Farm Girl