Pork And Potatoes With Orange Juice And Cola Recipes

SLOW COOKER PULLED PORK WITH ORANGE JUICE

Steps:

• Place pork butt in a slow cooker with the fattier side facing upwards. Pour water and orange juice into the slow cooker. Season pork and liquid with salt and pepper.
• Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Sprinkle onion over the pork.
• Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours.
• Remove pork from slow cooker; allow to sit until cool enough to handle. Trim away and discard any visible chunks of fat. Shred remaining pork into strands. Return shredded pork to the slow cooker; stir. Remove portions of pork from slow cooker with a slotted spoon to serve.

ORANGE PORK

Steps:

• Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

PORK AND POTATOES WITH ORANGE JUICE AND COLA

Steps:

• Season the pork with salt, to taste, and lightly the dust the cubes with flour.
• Heat the oil in a Dutch oven or a medium-size heavy pot over high heat. Add the pork and potatoes to the hot oil and saute until golden brown, about 4 minutes. Add the onion, poblano chiles, and bell pepper. Continue cooking until the onion is translucent, 3 to 5 minutes. Add the orange juice and cola. Reduce the heat to a simmer and cook until the liquid has reduced to sauce consistency, 40 to 50 minutes. (If the sauce has not reduced in this time, strain and reduce the liquid separately over high heat until thickened.)
• Before serving, reseason with salt, if necessary. Accompany the stew with yellow rice and wilted fresh spinach leaves.

COCA-COLA PORK ROAST

Steps:

• Rub the roast with salt and pepper then place it in the crockpot.
• Add soup mix and coke.
• Cook on low 8 hours or high for 4.
• Before serving dump liquid from crockpot into a pot.
• Skim fat.
• To the remaining juices add salt and pepper to taste and a dash of Kitchen Bouquet.
• Bring mixture to a boil.
• Remove a cup of the liquid and add corn starch to thicken.
• Add corn starch mixture to the rest of the juices.
• Cook until it reaches desired consistency.
• WONDERFUL GRAVY!

ORANGE-GLAZED PORK WITH SWEET POTATOES

Steps:

• Preheat oven to 350°. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes., Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth., Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until a thermometer inserted in pork reads 145° and sweet potatoes and apples are tender, 45-55 minutes longer. Remove from oven; tent with foil. Let stand 10 minutes before slicing.

ORANGE JUICE PLUS

Steps:

• 1.Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2.Select Variable 1.
• 3.Turn machine on and slowly increase speed to Variable 10, then to High.
• 4.Blend for 1 minute or until desired consistency is reached. Serve immediately.
• Try plain orange juice, by omitting the vanilla and sweetener. For recipe variation, add 1/2 cup (75 g) of fresh pineapple with juice.

ONE-POT PORK WITH ORANGE, OLIVES & BAY

Steps:

• Heat 1 tbsp of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.
• Tip 1 tbsp oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 mins until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.
• Splash the wine and orange juice into the dish, add the orange zest and boil hard for 5 mins. Add the meat and onions back in.
• When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hrs, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few mins before ladling into shallow bowls.

PORK AND POTATOES WITH ORANGE JUICE AND COLA

Steps:

• Heat the oil in a Dutch oven or a medium-size heavy pot over high heat. Add the pork and potatoes to the hot oil and saute until golden brown, about 4 minutes.
• Add the onion, poblano chiles, and bell pepper. Continue cooking until the onion is translucent, 3 to 5 minutes.
• Sprinkle flour over meat and veges and stir 1-2 minutes.
• Add the orange juice and cola. Reduce the heat to a simmer and cook until the liquid has reduced to sauce consistency, 40 to 50 minutes.