Best 3 Grilled Volcano Pork Recipes

GRILLED VOLCANO PORK

Grilled Volcano Pork image

This is one of the most delicious pork dishes I've ever eaten-just an absolute eruption of flavor! But it's not why we're calling this volcano pork. That's actually because the marinade I'm using here is loosely based on one from a restaurant named after a famous Indonesian volcano. Serve this over steamed or coconut rice.

Provided by Chef John

Time 8h20m

Yield 6

Number Of Ingredients 16

Ingredients

1 (2 1/2 pound) boneless pork loin roast, trimmed
¼ cup thinly sliced lemongrass
1 (2 inch) piece fresh ginger, peeled and thinly sliced
3 medium (blank)s Peppers, fresno, raw
1 Pepper, serrano, raw
1 large shallot, sliced
3 cloves garlic, peeled
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 tablespoons brown sugar
2 medium limes, juiced
1 tablespoon soy sauce
3 tablespoons fish sauce
2 tablespoons vegetable oil

Steps:

Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
Transfer to the refrigerate and marinate overnight, or up to 24 hours.
Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 13.8 g, Cholesterol 90.9 mg, Fat 15.6 g, Fiber 1.2 g, Protein 33.5 g, SaturatedFat 4.7 g, Sodium 767.8 mg, Sugar 7.9 g

GRILLED PORK AND POBLANO PEPPERS

Grilled Pork and Poblano Peppers image

My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 large poblano peppers
1-1/2 cups shredded Monterey Jack cheese
4-1/2 teaspoons chili powder
1-1/2 teaspoons onion powder
1-1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon aniseed, ground
1/8 teaspoon cayenne pepper
2 pork tenderloins (about 1 pound each)

Steps:

Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.

Nutrition Facts : Calories 304 calories, Fat 14g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.

GRILLED POTATO VOLCANOES RECIPE BY TASTY

Grilled Potato Volcanoes Recipe by Tasty image

Here's what you need: large russet potatoes, grated cheddar cheese, cream cheese, green onion, bacon, sour cream, green onion

Provided by Claire Nolan

Categories Snacks

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 large russet potatoes
3 cups grated cheddar cheese, divided
8 oz cream cheese, softened
1 cup green onion, sliced
12 strips bacon
sour cream
green onion, sliced

Steps:

Preheat the grill to 400˚F (200˚C).
Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes.
In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.
Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary.
Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed.
After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions.
Enjoy!

Nutrition Facts : Calories 985 calories, Carbohydrate 60 grams, Fat 60 grams, Fiber 5 grams, Protein 48 grams, Sugar 4 grams

### Tips - Use a sharp knife to score the pork shoulder. This will help the marinade penetrate the meat and cook evenly. - Marinate the pork shoulder for at least 4 hours, or overnight. This will give the marinade time to flavor the meat. - Preheat the grill to medium-high heat before grilling the pork shoulder. - Grill the pork shoulder over indirect heat for 1-2 hours, or until the internal temperature reaches 145 degrees F. - Let the pork shoulder rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat. ### Conclusion Grilled volcano pork is a delicious and easy-to-make dish that is perfect for a summer cookout. The pork shoulder is marinated in a flavorful blend of spices and then grilled to perfection. The result is a tender and juicy pork that is sure to please everyone at your table. Here are a few additional tips for making grilled volcano pork: - If you don't have a grill, you can cook the pork shoulder in the oven. Preheat the oven to 350 degrees F and cook the pork shoulder for 2-3 hours, or until the internal temperature reaches 145 degrees F. - You can also use other types of meat for this recipe, such as beef or lamb. - Serve the grilled volcano pork with your favorite sides, such as mashed potatoes, green beans, or coleslaw.