Best Rons Island Pork Recipes

ISLAND PORK ROAST

Steps:

• Cut roast in half. Place onion in a 4- or 5-qt. slow cooker. Add pork. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the sugar, lime juice, soy sauce, brown sugar, teriyaki sauce, garlic, ginger, curry, salt, pepper, bay leaf and reserved juice. Pour over roast., Cover and cook on low for 5-6 hours or until a thermometer reads 160°. Add pineapple during the last hour of cooking., Remove the meat, onion and pineapple to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juice to a small saucepan and bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

BOURBON PORK WITH RICE

Steps:

• Mix garlic, ginger, apple juice, brown sugar, ketchup, vinegar, water and soy sauce in large, deep skillet. Bring to a simmer.
• Meanwhile, start your rice and cut the pork into bite size pieces.
• When all sauce ingredients have blended together well, add pork and simmer for about 15 minutes.
• Add green pepper and bamboo shoots and simmer about 5 minutes longer. Serve over white rice and watch it disappear!

ISLAND PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Stir together salt, pepper, chili powder, cumin and cinnamon.
• Coat the pork with the spice rub.
• Heat 1 tablespoon of oil in a 12 inch skillet, over relatively high heat, and brown pork, turning every 30 seconds for 4 minutes.
• Stir together brown sugar , garlic, and tabasco and pat onto top of the tenderloin.
• Place pork in roasting pan and cook for 20 minutes.

RON'S RIB RUB

Steps:

• Mix brown sugar, paprika, kosher salt, white sugar, chili powder, beef bouillon, garlic powder, onion powder, black pepper, cayenne pepper, and tarragon leaves together in an airtight container. Store in a cool, dark place.

RON'S ISLAND PORK

Steps:

• Trim pork of all fat and sear in iron skillet, coated with olive oil. Add diced garlic and 1/2 cup chicken broth and simmer for 10 minutes. In slow cooker, add remaining broth, honey, catsup, nutmeg, paprika, orange juice, lemon juice, Pickapeppa sauce, and soy sauce. Stir mixture and add contents of skillet to cooker. Reheat skillet with a coating of olive oil and add onions and cook on high heat for 3 minutes to brown. Add onions to cooker and set on high for 2 - 3 hours until fork tender. Remove liquid to sauce pan and turn on high to reduce. Add red and green peppers to cooker. Cover the peppers with the cooked pork and let the heat of the pork cook the peppers . After a few minutes of reduction, add 1/2 tsp corn starch disolved in 1/2 cup of water. Stir and remove from heat. Serve chunks of pork and pepper mixture over cooked rice adding sauce reducton over top. Sprinkle with sliced green onions.