Best Apple Smoked Pork With Pear Salsa Recipes

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SMOKED APPLE PORK BUTT



Smoked Apple Pork Butt image

Family favorite. Leftovers can be used for sandwiches as-is or in BBQ. Excellent hot or cold.

Provided by CarolynUp

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 13h10m

Yield 14

Number Of Ingredients 23

1 ½ cups brown sugar
½ cup kosher salt
⅓ cup ground black pepper
¼ cup ground paprika
¼ cup garlic powder
¼ cup Italian seasoning
2 tablespoons onion powder
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried sage
½ cup apple cider
¼ cup apple juice concentrate
2 tablespoons honey
2 tablespoons Worcestershire sauce
3 drops liquid smoke flavoring
7 pounds bone-in pork butt
½ cup yellow mustard
1 tablespoon honey
1 cup whiskey barrel wood chips (such as Jack Daniel's®)
½ cup apple wood chips
½ cup apple juice concentrate
½ cup water

Steps:

  • Combine brown sugar, salt, pepper, paprika, garlic, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Measure 1 tablespoon of the dry rub mixture into a large container that will fit the pork butt. Refrigerate remaining dry rub.
  • Mix apple cider, 1/4 cup apple juice concentrate, 2 tablespoons honey, Worcestershire sauce, and liquid smoke into the large container to make marinade.
  • Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom, sides, and top of the pork butt. Place pork in the container with the remaining marinade. Marinate in the refrigerator, 8 hours to overnight.
  • Combine whiskey barrel wood chips, apple wood chips, 1/2 cup apple juice concentrate, and water in a large resealable bag. Seal and let soak, about 20 minutes.
  • Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.
  • Remove pork from marinade; rub mustard and 1 tablespoon honey evenly on top. Coat pork butt heavily with dry rub. Place fat-side up on a rack.
  • Place the rack in the smoker; cook until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C) for medium or 170 degrees F (77 degrees C), 4 to 6 hours. Add additional soaked wood chips halfway through cooking time.
  • Place pork butt fat-side up on a large platter. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time.

Nutrition Facts : Calories 410.9 calories, Carbohydrate 42.5 g, Cholesterol 82.3 mg, Fat 15.1 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 4.9 g, Sodium 3460.2 mg, Sugar 35.2 g

APPLE-SMOKED PORK WITH PEAR SALSA



Apple-Smoked Pork with Pear Salsa image

Enjoy your dinner with this smoked pork topped with home-made pear salsa - a tasty meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h20m

Yield 8

Number Of Ingredients 11

1 1/2 cups chopped unpeeled pear (about 1 large)
2 tablespoons chopped green onions
2 tablespoons chopped fresh cilantro
2 tablespoons chopped hot yellow chile
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon salt
4 cups apple wood chips
2 pork tenderloins (about 1 lb each)
1 teaspoon garlic salt
1 small onion, cut into 1/4-inch slices

Steps:

  • Make Pear Salsa
  • In large bowl, cover wood chips with water; soak 30 minutes.
  • Drain wood chips. Prepare and heat smoker using wood chips and adding water to water pan following manufacturer's directions.
  • Sprinkle pork with garlic salt. Make diagonal cuts across pork at 1-inch intervals to within 1/2 inch of bottom of pork. Insert onion pieces in cuts in pork.
  • Place pork on rack in smoker. Cover and smoke about 3 hours or until meat thermometer inserted in center of pork reads 160°F. If smoking stops, add additional wood chips through side door of smoker. Top pork with salsa.
  • METHOD FOR PEAR SALSA: In small glass or plastic bowl, mix all ingredients. Cover and refrigerate 1 hour.

Nutrition Facts : Calories 170, Carbohydrate 5 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g

RACK OF PORK WITH PEAR-APPLE COMPOTE



Rack of Pork with Pear-Apple Compote image

Provided by Ted Allen

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 21

1 cup kosher salt
1/2 cup honey
10 juniper berries
2 sprigs rosemary
10 black peppercorns
1 bay leaf
2 cloves garlic, smashed
1 2-pound skin-on rack of pork (pork loin roast) with 4 rib bones, frenched (ribs scraped clean; ask your butcher to do this)
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 shallot, chopped
1 Granny Smith apple, peeled and diced
1 Bosc pear, peeled and diced
1/2 cup dried cranberries
1/2 cup orange juice
1/2 cup apple cider
1 tablespoon packed brown sugar
1 tablespoon dijon mustard
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper
Pinch of cayenne pepper

Steps:

  • Make the brine: Combine the salt, honey and 1 cup water in a small saucepan over high heat. When the salt and honey have dissolved, remove the pan from the heat and add the juniper berries, rosemary, peppercorns, bay leaf and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, then add 14 cups cold water. Score the skin on the pork roast with a knife in a 1-inch diamond pattern. Submerge the pork in the brine and cover the container. Let the pork brine overnight in the refrigerator.
  • Preheat the oven to 350 degrees F. Remove the pork from the brine, then rinse and pat dry (discard the brine). Season the pork all over with 1/2 teaspoon each salt and black pepper. Heat a large ovenproof saute pan over medium-high heat for a few minutes, then add the olive oil and sear the roast on all sides until deep golden brown, about 10 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the middle of the pork registers 150 degrees F, about 40 minutes. Remove the pork to a cutting board, tent with foil and let rest at least 15 minutes.
  • While the meat is resting, make the compote: Transfer 2 tablespoons fat from the roasting pan to a medium skillet over medium heat. Add the shallot and saute, stirring, 5 minutes. Add the apple, pear, dried cranberries, orange juice, cider, brown sugar, mustard and rosemary; add 1/2 teaspoon each salt and black pepper, and the cayenne. Bring to a boil, then reduce the heat to medium and cook until the compote is soft and thick, 5 to 8 minutes. Transfer to a serving bowl. Carve the pork into individual chops and serve with the compote.

RACK OF PORK WITH PEAR APPLE COMPOTE



Rack of Pork with Pear Apple Compote image

Provided by Ted Allen

Time 13h50m

Yield 4 servings

Number Of Ingredients 22

1 cup kosher salt
1/2 cup honey
1 cup water
10 juniper berries
2 (6-inch) sprigs rosemary
10 peppercorns
1 bay leaf
2 cloves garlic, smashed
1 (2-pound) rack of pork (pork loin roast with 4 rib bones), frenched (ribs scraped clean of meat and fat), skin-on and scored in a 1-inch diamond pattern
Oil, for pan
1 shallot, chopped
1 Granny Smith apple, peeled and diced
1 Bosc pear, peeled and diced
1/2 cup dried cranberries
1/2 cup orange juice
1/2 cup apple cider
1 tablespoon brown sugar
1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne pepper, about 1/8 teaspoon

Steps:

  • In a small saucepan over high heat, dissolve the salt and honey in a cup of water. Remove the pan from the heat, and add the juniper, rosemary, peppercorns, bay leaf, and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, and add enough very cold water until you have a gallon. Submerge the pork in the brine and cover a lid. Let marinate, overnight, in the refrigerator.
  • Preheat the oven to 350 degrees F.
  • Remove the pork from the marinade, rinse and pat dry, Add a coating of olive oil to an oven-safe pan. Sear the pork until all of the sides are a deep golden brown. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted in the middle, reaches 150 degrees F, about 20 minutes a pound. Remove to cutting board, tent with foil and let rest for at least 15 minutes.
  • While the meat is resting, prepare the compote.
  • Pear Apple Compote:
  • Drain all but 2 tablespoons of fat from the roasting pan. Put the fat in a medium pan and add the shallots. Saute the shallots over medium heat for 5 minutes. Add all of the remaining ingredients, bring to boil. Reduce the heat to medium and cook the mixture until soft and thickened, about 5 to 8 minutes.
  • Transfer the compote to a serving bowl. Carve the pork into individual chops and serve with compote.

MOMMA PRITCHETT'S GRILLED PORK CHOPS AND APPLE-PEAR TOPPING



Momma Pritchett's Grilled Pork Chops and Apple-Pear Topping image

Well, I have yet to really eat good BBQ pork chops. I was tired of the three or four different baking methods and I decided to try something a bit different. If you are not into sweet, then this probably isn't the recipe for you. I would suggest squeezing a bit of lime juice over the meat in order to break up the sweetness. I have never paid attention to what type of pork chops I had either, I just grabbed and baked...but apparently it is all in the cut of the meat! I also froze a few heads of romaine lettuce for about an hour, divided it up into 8 portions, and added Parmesan cheese and dressing of choice.... MMMM!

Provided by Gigi

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h45m

Yield 8

Number Of Ingredients 15

1 cup light brown sugar
1 cup soy sauce
1 cup orange juice
½ cup spicy brown mustard
⅓ cup honey
2 tablespoons Worcestershire sauce
2 tablespoons ground black pepper
1 tablespoon ground cumin
8 pork chops, 1/2 to 1 inch thick
1 lime, juiced
½ cup butter
1 tablespoon light brown sugar, or to taste
2 tablespoons ground cinnamon
4 large green apples - peeled, cored, and cut into eighths
4 Bartlett pears - peeled, cored, and cut into eighths

Steps:

  • In a large bowl, mix together 1 cup brown sugar, soy sauce, orange juice, brown mustard, honey, Worcestershire sauce, black pepper, and cumin until thoroughly combined and the sugar has dissolved. Place the pork chops into the marinade, and spoon marinade to cover the chops. Let stand at room temperature for 45 minutes to 1 hour.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the chops from the marinade, and discard marinade. Shake any excess drops of liquid from the chops, and grill until they are browned, no longer pink inside, and show good grill marks, about 8 minutes per side. Squeeze lime juice over the chops as they grill. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
  • Melt butter in a large skillet over high heat, then stir in 1 tablespoon of brown sugar and cinnamon; bring the mixture to a boil, stirring to dissolve the sugar. Stir in the apple and pear slices, and cook, stirring often, until the fruit is coated with the butter mixture and softened but not mushy, about 5 minutes. Transfer the apple and pear slices to a grilling basket.
  • Grill the fruit on the outdoor grill until the slices are browned, about 5 more minutes. Serve grilled fruit with pork chops.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 67.5 g, Cholesterol 137.1 mg, Fat 21.9 g, Fiber 6.4 g, Protein 45.1 g, SaturatedFat 10.6 g, Sodium 2198.8 mg, Sugar 53.6 g

Apple smoked pork with pear salsa is a delicious and healthy recipe that combines the flavors of smoky pork with fresh, tangy pear salsa. This dish can be enjoyed as a main course or as a tasty appetizer.

Ingredients

To make the apple smoked pork with pear salsa, you will need the following ingredients:
  • 1 pork tenderloin (about 1 lb)
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pears, peeled and diced
  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, seeded and diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup apple cider vinegar
  • 1/4 teaspoon salt

Preparation

To prepare the apple smoked pork with pear salsa recipe:
  1. Preheat oven to 375 degrees F.
  2. In a small bowl, whisk together the olive oil, honey, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper to make the pork marinade.
  3. Place the pork tenderloin in a baking dish and pour the marinade over the top to coat the pork evenly. Cover the dish with foil and bake for 25-30 minutes.
  4. Remove the foil from the dish and continue to bake the pork for an additional 5-10 minutes, or until it reaches an internal temperature of 145 degrees F.
  5. While the pork is cooking, make the pear salsa. In a large bowl, combine the diced pears, red onion, bell pepper, jalapeno pepper, cilantro, apple cider vinegar, and salt. Stir well to combine.
  6. Once the pork is cooked, remove it from the oven and let it rest for 5 minutes before slicing it into 1/2 inch thick slices.
  7. Serve the sliced pork topped with the pear salsa.

Health Benefits

The apple smoked pork with pear salsa recipe is a healthy and flavorful dish that is low in calories and packed with nutrients. Pork tenderloin is a lean cut of meat that is high in protein and low in fat, making it a great choice for people who are watching their weight. Pears are a good source of fiber, vitamin C, and potassium, while red onions and bell peppers are rich in antioxidants and other phytonutrients that help protect the body against disease.

Variations

You can customize the apple smoked pork with pear salsa recipe to suit your tastes or dietary needs. Here are some ideas for variations:
  • Substitute chicken or turkey breast for the pork tenderloin.
  • Use different types of fruit for the salsa, such as mango, peach, or pineapple.
  • Add more or less spice to the salsa by adjusting the amount of jalapeno pepper or adding other spices like cumin or chili powder.
  • Serve the pork and salsa over a bed of greens, such as arugula or spinach, for a healthy and filling salad.

Conclusion

Apple smoked pork with pear salsa is a delicious and healthy recipe that is easy to make and perfect for any occasion. Whether you are looking for a quick and easy dinner or a tasty appetizer for your next party, this dish is sure to be a hit with your family and friends. So give this recipe a try and enjoy the flavors of smoky pork and sweet and tangy pear salsa today!
Apple smoked pork with pear salsa is a delicious dish that is perfect for special occasions or just a cozy family dinner. This dish is a blend of sweet and savory flavors that is sure to melt in your mouth. Here are some valuable tips to keep in mind when making apple smoked pork with pear salsa recipes.

Tip 1: Choose the right cut of pork

When making apple smoked pork with pear salsa, it is important to choose the right cut of pork. Ideally, you want to go for a cut that has a good amount of fat and marbling. This will help to keep the meat tender and juicy during the cooking process. In general, some of the best cuts of pork for smoking include pork butt, pork shoulder, and pork loin. Pork butt and pork shoulder are both very flavorful cuts that are perfect for slow cooking. Pork loin is leaner, but it can still work well when smoked if it is cooked to the right temperature.

Tip 2: Brine the pork before smoking

One of the best ways to ensure that your apple smoked pork is tender and juicy is to brine the pork before smoking it. Brining involves soaking the pork in a mixture of salt, sugar, and water for several hours. This helps to break down the proteins in the meat and allows it to absorb more moisture. To make a basic brine, mix 1 cup of kosher salt, 1 cup of sugar, and 1 gallon of water in a large bowl or container. Stir until the salt and sugar are dissolved, and then add the pork. Let the pork soak in the brine for at least 4 hours (or up to 24 hours, if possible), then rinse it off and pat it dry before smoking.

Tip 3: Use apple wood chips for smoking

The type of wood chips you use for smoking can have a big impact on the flavor of your apple smoked pork. Apple wood is a great choice for this recipe because it adds a subtle, sweet flavor that complements the pork and pear salsa. To use apple wood chips for smoking, soak them in water for at least 30 minutes before adding them to your smoker. Then, add the wood chips to the smoker according to the manufacturer’s instructions and let them smoke for the recommended amount of time.

Tip 4: Make the pear salsa ahead of time

The pear salsa is an important component of this recipe, and it’s best to make it ahead of time so that the flavors can meld together. To make the pear salsa, mix together diced pears, red onion, cilantro, lime juice, honey, and a pinch of salt. You can make the pear salsa up to 24 hours in advance and store it in the refrigerator until you’re ready to serve. This will give the flavors time to develop and will make the salsa even more delicious.

Tip 5: Monitor the temperature of the pork

When smoking pork, it’s important to monitor the temperature throughout the cooking process to make sure it is cooked properly. The ideal internal temperature for pork is 145°F, which is considered safe to eat. To monitor the temperature of the pork, use a meat thermometer and insert it into the thickest part of the meat. Be sure not to touch any bones, as this can give you an inaccurate reading. Keep the smoker temperature between 225°F and 250°F, and smoke the pork until it reaches the desired internal temperature.

Tip 6: Let the pork rest before slicing

Once the apple smoked pork is finished cooking, it’s important to let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, making it more tender and flavorful. To let the pork rest, remove it from the smoker and place it on a cutting board. Cover it with foil and let it sit for 10-15 minutes before slicing.
Conclusion
Apple smoked pork with pear salsa is a delicious dish that is perfect for any occasion. By following these valuable tips, you can ensure that your dish turns out juicy, tender, and full of flavor. Remember to choose the right cut of pork, brine it beforehand, use apple wood chips for smoking, make the pear salsa ahead of time, monitor the temperature of the pork, and let it rest before slicing. With these tips in mind, you’ll be able to create a mouth-watering meal that everyone will love.

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