Canned pork is an indispensable pantry item that’s quick and easy to prepare in numerous dishes. Here are a few canned pork recipes for quick and tasty dinner options!
This easy dish is an ideal way to use up leftover canned stewed pork. Instant noodles and rice vermicelli absorb any additional liquid released by the pork for an incredibly delicious and filling meal.
BBQ Pulled Pork Sandwich
Make this irresistibly tangy barbecue sandwich the centerpiece of any picnic or celebration with ease using your slow cooker, instant pot (and oven!). Complete this delectable lunch on brioche buns by topping with creamy crunchy coleslaw and an abundance of sweet BBQ sauce as a drizzle, plus adding sides like strawberry broccoli salad or potato salad as desired.
Pulled pork is a deceptively simple yet flavorful form of barbecue meat from a pork shoulder, prepared by smoking (for optimal flavor), roasting in an oven, slow cooking or Instant Pot. After being prepared using any one of these methods, season with your preferred spice rub before pulling apart by hand for serving.
Use smoked paprika in spice rubs and homemade barbecue sauce for an extra-special flavor boost. While more expensive than its regular counterpart, smoked paprika contains chilies which have been first smoked before being crushed to add an earthy, woody aroma and taste.
Pork and Bean Soup
White bean soup with ground pork and vegetables is the perfect warm comforting meal on cold or rainy evenings. Though time-consuming to prepare, its long list of benefits make the effort well worth your while! Soak the beans overnight while simmering it slowly over several hours so both beans and meat become tender – this weekend dinner will certainly reward itself with delicious results!
Cuban style white bean soup features the smoky flavors of salt pork and garlic for an additional depth and complexity of taste. Filled with vegetables and hearty winter beans, this hearty meal makes an excellent accompaniment for fresh bread!
Save time by using canned white beans in this recipe. Drain and rinse them, then combine them with water, bouquet garni, salt pork and ham hocks in a Dutch oven.
Korean-Style Pork Tacos
These delicious Korean pork tacos can be created in both an Instant Pot and slow cooker for an easy weeknight dinner that your whole family will adore! With only minimal ingredients required and zero prep required for prep ahead meals like these tacos, making Korean pork tacos is truly make ahead friendly – perfect for last-minute planning or freezing for later. Plus they freeze well for later use which I believe makes these an even greater winner in my eyes.
Start off for maximum flavor by searing your meat before placing it into your crock pot. While this step is entirely optional, I always find this step indispensable as it infuses extra flavor while creating that tantalizing caramelized crust which makes every bite enjoyable!
Add the pork and all remaining sauce ingredients to a crock pot and cook on low for 8 hours, before removing and shredding with two forks when tender. Garnish each plate with lime cabbage slaw for extra tartness and drizzle a small amount of reserved gochujang sauce (if available) for extra heat!
Pork and Pineapple Fried Rice
Nothing beats pairing sweet pineapple with succulent pork for an Asian-inspired feast! Searing the pineapple to take advantage of its natural sugars will transport you back to beach shack restaurants or rickety tables on an island, where this dish first originated.
Preheat oven to 450 degrees and prepare the ingredients. Pat pork dry and season it with salt and pepper before placing on a rimmed baking sheet and brushing with two tablespoons of the glaze. Transfer to oven, roast until browning has taken place (1-2 minutes).
Heat a skillet over medium-high and combine Spam, onions and pineapple in it. Mix until onions start to turn color before stirring in pineapple chunks and cilantro leaves for garnish. Serve over rice as soon as it has finished cooling in the fridge! Tip: For even faster preparation time of this dish, cook your rice ahead of time and store in fridge; it will be easier to fluff up and cook in pan when chilled!