By Troy Johnson
This recipe uses a crock pot to cook the pork shoulder, but you can also smoke it. Slow cooking is key for the meat to be ‘pull able’ and tender.
Trim any excess fat from meat. Put onions and peppers in bottom of crock pot. Place pork shoulder on top. Mix beer and Liquid Smoke and pour over meat. Next, drizzle and/or brush Smoked Chaabani olive oil over top of roast. Top with rosemary, salt, pepper and the smoked paprika. Cook in your slow cooker on LOW setting for 9-10 hours basting as needed. Transfer meat to cutting board, pull pork into shreds using fork and discard any fat, juices and the cooked onion and pepper. Return shredded pork to crock pot and cover with the Balsamic BBQ sauce. Stir. Cook on low for 1 hour.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw or pickles (optional) and bun top. Enjoy!
This easy recipe takes just minutes to prepare!
- Whisk seasoning, balsamic and olive oil until well combined. Place pork into a resealable plastic bag and pour in marinade. Squeeze out air and seal bag; marinate 2 hours (overnight is even better).
- Preheat oven to 350 degrees F (175 degrees C). Be watchful if using the convection setting, as it could prematurely brown the balsamic. We use the convection setting last 10-15 minutes.
- Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Olive Oil recommendations:
A healthier version that is starch fried, not deep fried. This easy recipe will have you never ordering take out again. Organic chicken and veggies make this low sugar, low sodium and healthy fat recipe a winner. Do not skimp on using all Fresh Harvest products, they make this dish very special.
First, the sauce:
Place ingredients in saucepan over medium heat. Whisk to combine. As sauce heats up, whisk as it cooks until sauce is well blended, hot and thick. Remove from heat.
The main dish:
- 6-7 tbsp Fresh Harvest Garlic olive oil
- 2 tbsp Fresh Harvest Toasted Sesame oil
- 2 lbs. organic, skinless/boneless chicken breast cut into 1” chunks. Dry chunks on paper towels.
- 1 green bell pepper cut into ½” pieces
- 1 red bell pepper cut into ½” pieces
- 1 small yellow onion, peeled, cut into ½” pieces
- ½ of a fresh pineapple cut into 1” chunks or
16 oz pineapple chunks, frozen or canned.
- 1/3 cup cornstarch (spice it up a bit if so inclined)
- Toasted Sesame seeds for finishing (optional)
Add corn starch (and any spices you desire) to a reusable container with a tight lid. Working in stages, add chicken pieces and shake to coat well. Place coated chicken on a plate, not letting pieces touch.
Add oils to a large wok or deep skillet, and heat to medium-high. Fry coated chicken over medium heat (in stages if needed) for about 5-8 minutes until chicken is browned and nearly done. Turn chicken as needed to brown well.
Reduce heat to medium and add peppers and onions with all the cooked chicken. Sauté for another 3-5 minutes, then add fresh Pineapple.
Continue to sauté on medium-low heat just a bit longer (ensure peppers and onions are tender and pineapple is thoroughly warmed), then pour sauce over chicken mixture. Stir to coat well and sauté a few more minutes.
Serve with steamed rice. Garnish with sesame seeds.
Traditional Huli-Huli is a grilled chicken dish in Hawaiian cuisine, prepared by barbecuing a chicken in mesquite wood, and basting it with a sweet Huli-Huli sauce. This recipe uses some shortcuts and no grilling required!
Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight.
Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking) Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.
Serve with rice, grain or starch of your choice.
A southern twist on a classic dish, family style!
- 3 tablespoon Fresh Harvest olive oil (your choice)
- 1 medium white onion, peeled and diced
- 1 large red bell pepper, cored and diced
- 1 (4 ounce) can diced green chiles
- 2 (15 ounce) cans beans, rinsed and drained (we like one can pinto, one can black beans)
- 1 (8 ounce) can whole kernel corn, drained
- 3 cups (about 1.5 pounds) diced cooked chicken
- 3 cups red enchilada sauce, canned or check out our easy homemade recipe at our blog – it’s way better than canned.
- 12 corn tortillas or more, halved
- 3 cups shredded Monterrey Jack or Mexican blend
- toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado
Heat oven to 375°F. Brush a 9×13-inch baking dish with our olive oil (your choice) and set aside.
Heat Fresh Harvest olive oil in a large sauté pan or skillet over medium-high heat. Add onion and bell pepper, sauté for 6-7 minutes, or until softened. Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine. Remove from heat and set aside.
Pour about 1/2 cup of the remaining enchilada sauce in the baking dish and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, then 1/3 of the cheese.
Repeat with another layer of tortillas, chicken mixture, and cheese, followed by a final layer of tortillas, chicken mixture, remaining 1/2 cup of enchilada sauce, and cheese.
Cover the pan with aluminum foil or lid. Bake 20 minutes.
Uncover and bake for 15 more minutes, until the cheese is thoroughly melted, and casserole is bubbling a little.
Remove from the oven and serve warm, garnished with your desired toppings.
Easy, fast and far superior to canned sauce.
Total time: 20 minutes. Yields 1 ½ cups.
- 3 tbsps. Fresh Harvest extra-virgin olive oil (option: half with our Smoked Chaabani olive oil)
- 2 tablespoons all-purpose or gluten-free flour
- 4 tablespoons chili powder (not cayenne)
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups organic chicken or vegetable stock
Whisk seasonings (except flour) together in small bowl and set aside.
Heat oil in a small saucepan over medium-high heat until shimmering (2-3 minutes). Whisk flour into oil over the heat for another minute, then stir in the remaining seasonings (chili powder through oregano). Whisk until well combined.
Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes or until slightly thickened.
Use immediately or refrigerate in an air-tight, glass container for up to 3 days.
A classic recipe that will be a regular on your menu.
Add Tuscan Herb olive oil to Dutch oven or kettle pot and heat to medium-high heat afterpreparing the meat. Dust beef cubes with flour and season lightly with salt and pepper in a large bowl, stirring well. Shake off excess flour and place half the cubes in pan. Cook over medium-high heat until browned, almost crusty, (4-5 minutes), flipping or stirring as needed, on all sides, then transfer to a bowl with raw diced onions. Repeat with remaining beef.
Add red wine to the empty pan and cook on medium heat, stirring, until deglazed (crust comes loose). Add beef stock, balsamic, and Dijon mustard. Whisk to blend and cook on low for 10 minutes, stirring frequently, then return meat and diced onions to pan. Lower heat, cover mostlyand simmer gently until meat is very tender, about 1 hour. Allowing some steam to escape will make the stew thicker.
After an hour add carrots and continue simmering for 30 minutes, or until carrots are tender. As stew cooks, heat the butter olive oil in medium skillet over medium heat, and sauté mushrooms until browned and tender. Single layer, 3-5 minutes. Don’t let them touch or overlap in the skillet. Add cooked mushrooms to pot and let cook them another 15 minutes on low. Stir occasionally and serve hot.
This recipe keeps well for a few days in the refrigerator. Serve left overs over rice with bread and salad.