PORK (14)

Monday - November 27, 2017 4:00 pm

Slow Cooker Pulled Pork Bar-B-Que

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3-4 lb. pork roast (Boston Butt)

1 tsp. Chili Pleasoning

1 C water

2 Tbl. Bar-B-Que Spice Pleasoning

1 Tbl. Chicken Pleasoning

1 Tbl. brown sugar

1 C ketchup

1/2 C pork broth (from slow cooker)


In a small bowl, combine brown sugar, Chcken Pleasoning and Chili Pleasoning. Rub roast with mixture and place in slow cooker. Add 1/2 cup water, cover and cook on HIGH for 5 hours. Remove roast and shred with forks, removing excess fat as you shred. In a separate bowl mix together Bar-B-Que Pleasoning, ketchup, 1/2 cup water and 1/2 cup broth from slow cooker. Return shredded pork to slow cooker and stir in sauce. Cover and cook on HIGH for 1 hour. If too dry, add a little broth.

Tuesday - November 14, 2017 10:52 am

Slow Cooker Pulled Pork BBQ

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3-4 lb pork roast

1 tsp Chili Pleasoning

1 C water

2 Tbl BBQ Pleasoning

1 Tbl Chicken Pleasoning

1 Tbl brown sugar

1 C ketchup

1/2 C pork broth (from the slow cooker after roast is cooked)


In a small bowl, combine brown sugar, Chicken Pleasoning and Chili Pleasoning. Rub roast with the mixture and place in slow cooker. Add 1/2 C water, cover and cook on High for 5 hours. Remove roast and shred with forks, removing the excess fat as you shred. In a separate bowl mix together BBQ Pleasoning, ketchup, 1/2 C water and 1/2 C broth from slow cooker. Discard remaining broth. Return shredded pork to slow cooker and stir in sauce. Cover and cook on High for 1 hour. If it's dry ad a bit more water, or reserved pork broth.

Sunday - April 2, 2017 10:10 am

Cranberry Pork Roast

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1-1 1/2 lv boneless pork loin

1/2 C Storandt Farms Berry Cranberry Jam

1 tsp dried thyme


Put pork loin in the slow cooker. Mix the thyme with the jam and pour over the pork. Cook on low for 8-10 hours or on high for 4-6 hours

Wednesday - March 15, 2017 11:13 am

Pulled Pork Mac-n-Cheese with Garlic Crumbs

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2 cups Sweet Baby Ray’s Original BBQ Sauce

1 quart Pulled Pork

6 cups Mac-n-Cheese, prepared

1 cup Garlic Crumbs

¼ cup Sweet Baby Ray’s Garlic Parmesan Wing Sauce

¾ cup Panko Bread Crumbs

Pulled Pork:

4–6 lbs. Pork Butt, boneless

¾ cup Garlic, granulated

¼ cup pepper, black, ground

¼ cup salt, Kosher

Directions Using a cast iron pan, spray well with cooking spray. Mix the pulled pork and Sweet Baby Ray’s Original BBQ Sauce well. Once mixed spread the pork evenly in the pan. Top the pork with the prepared mac-n-cheese evenly covering the pork. Sprinkle the garlic crumbs over the mac-n-cheese. Bake in a 350 F oven for 30-45 minutes or until the crumbs are browned and you have reached an internal temperature of 165 degrees.

Garlic Crumbs:

Place all ingredients in a large mixing bowl and mix well. To better incorporate the sauce into the crumbs, press and roll the bread crumbs in your hands – similar to rolling a meat ball. This will help distribute the sauce throughout the bread crumbs. Remove to a storage container and refrigerate until needed.

Pulled Pork:

Place the pork into a  pan. Generously season the pork on all sides with the garlic, salt and pepper. Cover with foil. Roast covered in a 350 F convection oven for 3-4 hours, or until the pork is fork tender and the meat can be pulled easily apart. Remove, uncover and let cool for 30-60 minutes where the pork is still hot/warm but manageable to be pulled apart. Pull the pork, slightly shredding the pork as you separate the fat from the meat. Place the pulled pork on a baking sheet and refrigerate to cool to below 41 F. Cover and reserve until needed. Discard the fat.

Monday - February 6, 2017 10:31 am

Crockpot Pierogies:

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Melt ½ stick of butter in crockpot (sprayed w/ lots of Pam). Add 1# Kielbasa cut into 2” pcs. Top with 2 bags frozen Pierogies (your choice of flavor). In large saucepan melt ½ stick butter add 1 large thinly sliced onion & six slices chopped bacon. Sauté until onions are golden and bacon is starting to brown. Add 1 pint of heavy cream and 1 Tbs Balsamic vinegar. Reduce heat and simmer 3-4 minutes stirring constantly. Top Pierogies with 4oz shredded cheese. Add 1 – 8oz ctn sour cream to onion mixture and stir until smooth. Pour over the Pierogies. Cook on high for 2 hrs and stir to blend. Cook on low 2-4 hours. After stirring add salt, pepper, & Thyme to taste.

Monday - July 18, 2016 10:45 am

Barbeque Rubbed Pork Chops

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1 Tbsp. light brown sugar

1 tsp. salt

1 tsp. paprika

1 tsp. chili powder

¾ tsp. garlic powder

¾ tsp. cumin

¼ tsp. dry mustard

1/8 tsp. ground allspice

4-6 oz. pork chops

cooking spray

Combine 9 rub ingredients and rub over both sides of the pork chops. Grill on outdoor grill or cook indoors as follows: Heat a heavy skillet over medium high heat. Coat pan with cooking spray. Add pork and cook for 2 minutes on each side. Reduce heat to medium, and cook for approximately 5-6 minutes turning occasionally until done. Remove from pan and let stand 5 minutes.

Wednesday - May 18, 2016 1:28 pm

Pork Chops with Thyme Pan Sauce

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1 Tbsp canola oil

4 – 4 oz. boneless center cut pork chops

¾ tsp salt-divided

½ tsp coarsely ground pepper, divided

1/3 cup chopped shallots (or leeks)

½ cup white wine

¾ cup chicken stock

¼ tsp dried leaf thyme

1 ½ Tbsp butter


Heat a large heavy skillet over medium high heat. Add oil and swirl to coat pan. Sprinkle pork chops with ½ tsp salt and ¼ tsp pepper. Add pork to pan. Cook 4 minutes, turn and cook an additional 3 minutes or until done. Remove from pan & keep warm. Add shallots to pan and sauté for 90 seconds. Remove pan from heat and add wine. Return pan to heat and cook 2 more minutes or until reduced by ½ scraping pan to loosen browned bits. Add stock and bring to a boil. Cook 4 minutes or until reduced to 1/3 cup. Add thyme, remove from heat and whisk in remaining ¼ tsp salt, remaining ¼ tsp pepper and butter. Spoon sauce over chops to serve.

Wednesday - February 10, 2016 12:00 am

Slow Cooker Balsamic Garlic Pork Tenderloin

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2 – 3 lb. Pork Tenderloin

4 cloves Garlic, minced

1/4 cup of Balsamic Vinegar

1/2 cup of Chicken Stock or Water

1/2 cup of Brown sugar

1 TBSP Dry Mustard

1 tsp Rosemary

1/2 tsp Pepper


Prepare flour onto a counter or use a baking sheet to roll the dough.  Roll out the loaf into a large rectangle, about the thickness of less than an inch.  Set the dough at rest by covering it with a plastic wrap for about 12 minutes.  Boil spaghetti, drain and let cool.  Unwrap dough. Drop the spaghetti in the center into a bundle from one end to the other, length-wise, leaving space on the sides for the folding.  Pour the sauce and mozzarella cubes onto the spaghetti.  Make even slits on both sides of the dough to create folds or flaps for folding. The flaps should be of the same width and wide enough to hold the filling together without tearing.  Fold the top and bottom part over the filling, in order to allow the first flaps to stick onto something.  Start folding flaps. Left over right, right over left.  Lastly, pull the last strip over and under the bread.  Carefully place bread on a large, greased, baking sheet.  Brush egg white and top with Parmesan cheese, gralic and parsley/oregano.  Bake at 350 degrees for about 30 mins.  Let it cool before slicing and serving. Place pork tenderloin in the slow cooker. Mix all ingredients in a bowl and pour over the tenderloin. Cook on high for 5-6 hours or on low for 8 -10 hours.



Tuesday - December 22, 2015 12:00 am

Pork Tenderloin

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12-16 oz pork tenderloins

Salt & pepper

2 cups apple juice

(desired fresh ingredients, thyme, rosemary, etc)

¼ Ib Herb butter (softened butter w/ 1 tbsp fresh thyme, ½ tbsp chopped garlic, S&P)



Heat herb butter in a large sauté until it starts to turn brown. Add the tenderloins and sear on each side for 1 minute each side. Immediately place in your refrigerator for 20 minutes. Preheat oven to 500-550 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on the bottom shelf of your oven. Bake 5 minutes (*per pound) Turn oven OFF and DO NOT OPEN the oven door for 40 minutes. Remove from oven and let rest 5-10 minutes. Slightly pink in the middle is a good thing. You want the internal temp to reach 145-150 degrees.

Wednesday - April 1, 2015 12:00 am

Stuffed Cuban Pork Tenderloin

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  • 1 (1-pound) pork tenderloin, trimmed
  • 2 tablespoons whole-grain Dijon mustard
  • 3 thin slices Swiss cheese, halved
  • 1/3 cup chopped bread-and-butter pickles
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Cooking spray


Method: Preheat grill to medium-high heat. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork and sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Combine salt, pepper and oregano and sprinkle over pork. Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand covered for 5 minutes. Cut into 12 slices.  I like mine a little spicer, so I normally use Famous Daves Signature Spicy, but that's just me. Enjoy

Onalaska Luther

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