Sautéed Pork with Apple Brandy Sauce and Roasted Carrots

This was a meal I wanted to cook because my wife, per her doctor’s orders, has to try to eat gluten-free for the next few weeks and she really didn’t like anything she had found so far. I also wanted to do it for her just to cheer her up! So let’s go.

Mashed potatoes – potatoes boiled until soft, drained, then put back on the stove where you add a lot of butter and cream, some salt & pepper and beat them until smooth.

Roasted carrots – medium carrots peeled, sliced in half, tossed in some olive oil, seasoned with some salt & pepper, tossed on a pan and put into a 400F oven until the edges start to turn golden brown.

While the carrots are roasting, dice up an apple, put it in a bowl with 4oz brandy, 4 tablespoons of sugar, one tablespoon of cinnamon and let it hang out until after you cook the pork cutlet.

Pork cutlet, last part, salt & pepper both sides cook in a medium hot pan with butter for a few minutes, turn and finish cooking until you have 145F internal temperature. Take it out of the pan and set it on a plate with the mashed potatoes and the carrots while you make the sauce.

Lastly the sauce, carefully pour the cup with the apple, brandy and seasonings into the hot pan, it might flame up a bit, stir all the tasty bits from the bottom of the pan left from cooking the pork. Let the apples cook for about 2 minutes while the pan sauce reduces. Turn off the heat and stir in a couple of tablespoons of butter and let them melt into the liquid in the pan. This should thicken the sauce a little. Check for seasoning and if all is good pour over the pork and enjoy a very delicious gluten-free meal!

Pan Seared Pork


Smoked Pork

Take a 7 pound pork shoulder or also known as Boston butt, score the top fat in a checkerboard fashion and rub some of your favorite rub, or the one below, all over the meat.  Wrap up very well with plastic wrap and place in your refrigerator for 24 hours. This will allow the rub to penetrate deeply into the meat to give it good flavor when it comes time to cook it.

The rub for this meat: 1 cup of each white and brown sugar; 3/4 cup of paprika; 1/2 cup of each chili powder, salt, pepper, granulated garlic, 1/4 cup of ground cumin, granulated onion. Mix together and store in an air tight container.

seasoned pork

Set the smoker up for 225F and as a rule of thumb, it ends up being 2 hours per pound for this temp. If you need it done faster turn up smoker to 275F for about 1.5 hours per pound.

I also recommend having a digital meat thermometer with probe and cable, place it in the meat before starting to smoke it so you can track the internal temperature of the meat.

I started mine morning at 6 am with a mixture of apple wood and cherry wood chips that I soaked overnight. Went about my day cleaned the pool, went out shopping, needed potatoes to make potato salad to go with dinner, had lunch, hung out with my lovely wife, cut the grass, tended to the garden and then cooled off in the pool later that afternoon with a beer.

About 7:30 pm the meat thermometer started to ring. I set it to 195F. I open the door and what a beautiful sight and smells came racing out of the smoker! To make sure that it was truly cooked and soft I use the famous Stick a fork in it Method. Stab the meat with a fork and spin it around, if it spins freely then you really done because all meat has different thickness and densities. If the fork didn’t spin freely, it would go back in maybe for another half an hour or so until it would.

cooking pork

Now take the meat inside and cover it with aluminum foil for 1/2 hour to let the meat rest and the juices to absorb back into the meat.

cooked pork

After it rests take the bone out and with two forks shred the meat apart, but be careful it will be very hot!

pork pulled

Toast up some buns on the grill, get the potato salad out of the fridge along with your favorite BBQ sauce sit back and enjoy what you have smelt all day along with a beautiful sun set by the pool.

finished pulled pork plate