PORK AND APPLE TOURTIERE
15 ounce package refrigerated pie crusts
3 slices of bacon, finely chopped
1 onion, finely chopped
1 pound ground pork
2 apples, peeled, cored and finely diced
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
Remove the crusts from the box and let sit at room temperature.
In a large skillet over medium heat, cook the bacon until it begins to brown, about 5 minutes. Add the onion and saute until tender and golden about 10 minutes.
Add the ground pork. As it cooks, break it up with a wooden spoon, cooking until no traces of pink remain, about 5 minutes.
Stir in the apples, thyme, salt, pepper and nutmeg. Remove from heat and cool.
Heat the oven to 400F.
Line the bottom of a 9-inch pie plate with one of the crusts. Add the cooked pork and apple filling, spreading it in an even layer.
Place the remaining crust on top, then pinch and crimp the edges together.Make several small slits on the top crust for venting.
Bake the pie for 35 to 45 minutes, or until the crust is golden and the filling is bubbling.
Recipe adapted from The Morning News, November 2008
GARLIC PORK SHOULDER
1 garlic head, separated into cloves and peeled
1 tablespoon salt
1 tablespoon whole black peppercorns
3/4 cup loosely packed fresh oregano leaves
1/4 cup olive oil
2 tablespoons white wine vinegar
1 (3 1/2 to 4 pound) bone in pork shoulder
Place garlic, salt, peppercorns and oregano in the bowl of a food processor. Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste. Place pork in a large roasting pan, fat side up and score the top with a sharp knife. Rub garlic mixture over meat, refrigerate at least 3 hours or overnight.
Heat oven to 350F.
Place the pork in the oven and roast about 3 hours, until the internal temperature reaches 160F. Let the pork cool slightly and then slice.
Recipe adapted from Relish Magazine
1 pork loin, cut into small cubes
4 yellow onions
2 (10 ounce) cans petite chopped tomatoes
4 cloves of garlic, finely chopped
2 jalapeño peppers, seeds removed and finely chopped
1 (10 ounce) can rotel tomatoes
3 medium potatoes, peeled and cut into small cubes
3 or 4 (4 ounce) cans of chopped green chilies
1/2 teaspoon cumin
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon oregano
freshly ground black pepper to taste
Salt and pepper pork cubes, roll in flour, brown in oil. When browned, add to a stock pot. Saute onions until tender, add chopped garlic, cook two minutes more, stirring often. Add onions, garlic and remaining ingredients to pot.
Simmer 2 hours, stirring occasionally. Adding water and more seasoning as required.
Recipe adapted from The Morning News, October 2006