Pork and Green Bean Stir Fry

Ingredients

1 (about 3/4 pound) pork tenderloin, trimmed of excess fat
Coarse salt
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon cornstarch
3 teaspoons vegetable oil
2 tablespoons minced, peeled peeled fresh ginger
1/8 to 1/4 teaspoon red-pepper flakes
1 pound green beans, trimmed and cut crosswise into 2-inch pieces
1 red bell pepper, ribs and seeds removed, cut into thin strips
1/3 cup dry-roasted peanuts, chopped
Cooked white rice, for serving (optional)

Directions

Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, sugar, and cornstarch; set sauce aside.

Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.

Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.

Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.

Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.

Pulled Pork Pasta

This is a great use for leftover pulled pork... you know... if you have any ;)

1 lb pasta (we used farfalle)
1 tbsp butter
1 large sweet onion, thinly sliced
S&P
2 cups pulled pork
3 cups tomato sauce
1/4 cup BBQ sauce (more if you like, do this to taste)
Grated Parmesan cheese

Melt butter in a large frying pan. Add sliced onions, salt & pepper. Cook on low heat until soft and caramelized.

Bring a large pot of water to a boil and toss in pasta. Cook until al dente.

Add pulled pork, tomato sauce, and BBQ sauce to the caramelized onions. Bring to a simmer stirring well. Toss with cooked pasta and top with grated Parmesan cheese.

Crock Pot Pulled Pork

3-4lbs pork shoulder
1 tsp ground pepper
1/2 tsp smoked sea salt
1 tsp garlic powder
1 tsp onion powder
2 tsp smoked paprika
1 bottle beer
1/4 cup apple cider vinegar
1/2 - 1 cup BBQ sauce (I like the Smokin' Stampede Beer & Chipotle from RCSS)

Mix together pepper, salt, garlic powder, onion powder, and smoked paprika. Rub all over pork shoulder and place in the crock pot. Pour in beer and apple cider vinegar. Cook on high for 6-8 hours or until the pork falls apart when pierced with a fork.

Remove pork from crock pot and discard liquid. Pull pork apart with 2 forks until shredded. Put back in the crock pot with BBQ sauce and keep warm until ready to serve.