PORK

 

PARMESAN BAKED PORK CHOPS

4 boneless pork chops

1 T. olive oil

1 C. parmesan cheese (I used Kraft)

1 C. Italian bread crumbs

1 tsp. pepper

1 tsp. garlic powder

On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake uncovered at 350 degrees for 40-45 minutes.

This works best if you flip 1/2 way through, or bake on a rack in the pan, so both sides are crispy

PORK TENDERLOIN - THIS IS A KEEPER !! BE SURE TO SHARE THIS ONE !!

3 pounds Pork Tenderloin

Cut Into 4 Pieces Total

1 pound Bacon

¾ cups Soy Sauce

1 Tablespoon

Minced Onions

½ teaspoons Garlic Salt

1 Tablespoon Wine Vinegar Or White Vinegar

¼ teaspoons Salt

1 dash Pepper

¾ cups Brown Sugar

Preparation Instruction: Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.

Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

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PARMESAN BAKED PORK CHOPS

4 boneless pork chops

1 T. olive oil

1 C. parmesan cheese (I used Kraft)

1 C. Italian bread crumbs

1 tsp. pepper

1 tsp. garlic powder

On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake uncovered at 350 degrees for 40-45 minutes.

This works best if you flip 1/2 way through, or bake on a rack in the pan, so both sides are crispy.

BRAISED PORK MEDALLIONS WITH APPLES

INGREDIENTS
1 pork tenderloin sliced into 8 pieces
1/2 teaspoon pepper
1 teaspoon pumpkin pie spice
1 teaspoon vegetable oil
1 small onion chopped
1 large apple cored and coarsely chopped
1/2 cup apple cider
PREPARATION
Season medallions on both sides with pepper and pumpkin pie spice. Heat oil in a large nonstick skillet over medium-high heat; brown pork on both sides, remove from pan and reserve. Add onion and apples to skillet, saute until soft. Add apple cider to skillet, heat to a simmer. Return pork medallions to pan, cover and simmer for 5 minutes.
Serves 4.PARMESAN BAKED PORK CHOPS
4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder
On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

HONEY PECAN PORK CHOPS:
1¼ pounds boneless pork loin, pounded thin
½ cup all-purpose flour for coating
salt and pepper to taste
2 Tablespoons butter
¼ cup honey
¼ cup chopped pecans
In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.Mix honey and pecans into the pan drippings. Heat through, stirring constantly.
Pour sauce over cutlets. Serve with fresh baked sweet potatoes and buttered broccoli.

PORK CHOP BRINE

Amount Measure Ingredient -- Preparation Method
2 cups Stock, Chicken or Veggie. ( If you can get Pork, go for it)
1/4 cup coarse salt
1/4 cup brown sugar
1/2 teaspoon black peppercorns
1/2 teaspoon garlic powder
1 Tablespoon apple cider vinegar
1 cinnamon stick
2 bay leaves
1/2 teaspoon juniper berrys (optional)
2 cups ice water
Combine everything except the ice water in a saucepan and heat on low until the sugar and salt dissolve, stirring with a wisk.Once the sugar and salt are dissolved remove from heat. Stir in the two cups of iced water to cool the brine to under 85*. Place in a deep bowl that will fit into the refrigerator. Once the temp is below 85*, place the four pork chops into the bowl of brine. Place a saucer on top to keep all the meat submerged. Cover with plastic wrap and place in refrigerator for a minimum of one hour up to maximum of 8 hours. Remove the chops from the brine and pour it down the drain. Pat the meat dry with paper towels. (Some people rinse the meat, first.) Apply your rub of choice. Place on grill.This is enough for four thick pork chops. Don't overcook the chops. Internal temp should be 140* Slightly pink.

ORANGE PECAN PORK AND RICE

1 (6 ounce) package long grain rice mix
1/3 cup chopped pecans
1 shallot, finely chopped
1 cup orange juice
3/4 cup chicken broth
1 tablespoon butter
4 (1-inch) center cut pork chops
Salt and pepper to taste
Preheat oven to 350 degrees F. In 9" square pan, place rice mix, pecans, and shallot. In small saucepan, combine seasoning packet, orange juice, chicken broth, and butter. Bring to a boil and pour over rice in pan. Top with pork chops, sprinkle with salt and pepper, and cover tightly with foil.
 Bake at 350 degrees F for 45-50 minutes or until pork chops are thoroughly cooked and rice is tender. Serves 4

CROCKPOT RANCH PORK CHOPS:

package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix
In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours.
The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes

SLOW COOKER PORK TENDERLOIN
2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
 Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

CHRIS LILLY'S SIX-TIME WORLD CHAMPIONSHIP PORK SHOULDER
For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce) Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225˚F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195˚F.

JACK’S OLD SOUTH PORK BUTT INJECTION

1 Gallon AJ
2# Sugar
1 cup Salt
1 cup Hot Sauce
1/2 cup Accent (MSG

PORK INJECTOR RECIPE
1 cup of Aunt Jamima Butter flavor syrup
1 cup Dr. Pepper
1/4 cup bourbon
1/4 cup orange juice
1 tablespoon Dijon mustard

PORK BUTT INJECTION

Ingredients: 1 Cup of Good clean water (if your city or well water has an offensive taste, please use bottled water)
1 Cup of light Karo syrup (make sure it is light Karo brand syrup)
1/8 Cup of Amaretto liqueur
2 Tbs of Watkins brand Butter Pecan extract
1 Tbs of Rum extract
1 tsp of Orange extract
1 Tbsp of orange juice concentrate
1 to 2 TBS Vanilla extract
Into a medium size sauce pan add the water, Karo syrup and Amaretto. Stir frequently and heat very slowly to avoid scorching the sugars in the syrup. Then, add all the remaining ingredients and continue to stir and heat slowly. When the mix looks uniform in color and smooth, remove mix from the stove and allow it to cool to almost room temperature

SWEET AND SOUR PORK CHOPS

4 pork chops, salt/pepper, 1 tbsp oil, 1 green and orange pepper cut into chunks, 1 large onion cut into chunks, 1 tbsp cornstarch, 3 tbsp sugar, 1/2 cup cold water, 3 tbsp white vinegar, 3 tbsp ketchup, 2 tbsp soy sauce, 1 can pineapple chunks undrained  in oil brown pork chops until just done remove from skillet, keep warm. add peppers to skillet cook stirring constantly for 1 minute. add onion, stir constantly for 5 minutes. in bowl mix cornstarch, sugar, water, vinegar, ketchup, soy sauce. add pineapples to skillet, add cornstarch mixture, cook over medium heat til thickened. add chops and simmer til cooked through. great served over rice.

PULLED PORK MEAT BALLS

All of the pulled pork from a 8-10 lb pork butt(shredded small)
Two bags of dried apples(the kind that are dried but still soft)
3 eggs
1 28 oz bottle of K.C. Masterpiece(or whatever you prefer)
2 14oz jars of Ragu Pizza Sauce(or whatever you prefer)
1/2 cup cider vinegar
2 tbs Paul Prudhomme's Pizza & Pasta Magic
Honey(until its as sweet as you like)
Red pepper flakes(until its as hot as you like)
Place dried apples on two baking sheets, spread out, and into the oven at the lowest setting until they are completely dried.(overnight worked for me) Then using a coffee grinder, food processor, mortar and pestle, or whatever you have, grind the toasted apples until there are no solid pieces. The powder should be kept sealed until ready to use, as any humidity will make it clump pretty quickly. Just remember low heat! I found out the hard way that these things burn super easy!!!In a large mixing bowl place the shredded pork, and mix in enough liquid of your choice to make it about the same moisture as raw ground meat. Then mix in the three eggs and all of the apple dust until you have a uniform mixture. It should be stiff enough to form meatballs that will hold together. Form the meatballs into whatever size you like and then broil on each side until nice and brown. At this point they should be set up, and cooked through. They will hold together pretty well, but I don't think they are quite as sturdy as a ground meat meatball, so handle them just a little bit gently. In a pot large enough combine the BBQ sauce, pizza sauce, Paul Prudhomme's, vinegar, honey, and pepper flakes. Bring to a light boil, and then either add to the meatballs in whatever container you plan to serve them in. And eat them any way you like!

PORK CHOP

2 each 1" thick bone in pork chops
Pork Chop Brine
2 cups apple juice
1/4 cup kosher salt
1/4 cup sugar
enough water to cover the pork chops
Pork chop rub
1 tsp kosher salt
3/4 tsp tri color pepper, fresh cracked
3/4 tsp thyme, dried
First, make your compound butters. Tonight I made two. One is an attempt at Rafferty's Six Shooter Cajun butter and the other is Apple Pie Butter.

TASSO

Here's the one from Ruhlman and Polcyn:
5 lbs boneless butt sliced crossways into 5 slabs
dry cure (enough to dredge the meat)
3 Tbsp white pepper
1.5 Tbsp cayenne
3 Tbsp dried marjoram
3 Tbsp ground allspice
Dredge the pork in the dry cure and shake off the excess. Refrigerate, covered for 4 hours. Rinse under cold water and brush off remaining cure. Pat dry. Combine the remaining ingredients in a shallow bowl. Dredge the meat covering all sides. Hot smoke to 150* Int.
Basic dry cure:
1 lb salt
8 oz sugar
2 oz pink salt
I did it once last winter and it was good. Intending to play with it some more come fall. A friend of mine in La smokes his over sugar cane and it is real good.

TASSO 2

8-10 pounds boneless pork butt
5 tablespoons salt
5 tablespoons cayenne pepper
3 tablespoons freshly ground black pepper
3 tablespoons white pepper
2 tablespoons paprika
2 tablespoons cinnamon
2 tablespoons garlic powder or granulated garlic
Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight (preferable a couple of days). Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don't let the smoker get too hot. Remove the meat and let it cool completely, then wrap well in plastic and foil. The
tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.

PULLED PORK MEAT BALLS

All of the pulled pork from a 8-10 lb pork butt(shredded small)
Two bags of dried apples(the kind that are dried but still soft)
3 eggs
1 28 oz bottle of K.C. Masterpiece(or whatever you prefer)
2 14oz jars of Ragu Pizza Sauce(or whatever you prefer)
1/2 cup cider vinegar
2 tbs Paul Prudhomme's Pizza & Pasta Magic
Honey(until its as sweet as you like)
Red pepper flakes(until its as hot as you like)
Place dried apples on two baking sheets, spread out, and into the oven at the lowest setting until they are completely dried.(overnight worked for me) Then using a coffee grinder, food processor, mortar and pestle, or whatever you have, grind the toasted apples until there are no solid pieces. The powder should be kept sealed until ready to use, as any humidity will make it clump pretty quickly. Just remember low heat! I found out the hard way that these things burn super easy!!!In a large mixing bowl place the shredded pork, and mix in enough liquid of your choice to make it about the same moisture as raw ground meat. Then mix in the three eggs and all of the apple dust until you have a uniform mixture. It should be stiff enough to form meatballs that will hold together. Form the meatballs into whatever size you like and then broil on each side until nice and brown. At this point they should be set up, and cooked through. They will hold together pretty well, but I don't think they are quite as sturdy as a ground meat meatball, so handle them just a little bit gently. In a pot large enough combine the BBQ sauce, pizza sauce, Paul Prudhomme's, vinegar, honey, and pepper flakes. Bring to a light boil, and then either add to the meatballs in whatever container you plan to serve them in. And eat them any way you like!

BAKED PORK CHOPS

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Preheat oven to 350F. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

BARBEQUE PORK

2 1/2 pounds pork shoulder
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce
Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier. To cook on a stove top: In Dutch oven or large saucepan combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup and Worcestershire sauce; mix well. Bring to boil and reduce heat. Cover and simmer, stirring occasionally, 2 1/2 to 3 hours, or until pork is tender. To cook in a slow cooker: Combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup and Worcestershire sauce; mix well. Cover and cook on low setting, stirring occasionally, for 6 to 8 hours or until the meat is tender.

HERBED PORK AND APPLES

1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
salt and pepper to taste
6 pounds pork loin roast
4 tart apples - peeled, cored, cut into 1 inch chunks
1 red onion, chopped
3 tablespoons brown sugar
1 cup apple juice
2/3 cup real maple syrup
In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight. Preheat oven to 325F. Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat. In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 160F. Transfer the roast, apples and onion to a serving platter, and keep warm. To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.

PORK ROAST WITH THYME

5 pounds pork roast, trimmed
3 cloves garlic, sliced
1 teaspoon salt
1/2 tablespoon ground black pepper
3 bay leaves
1/2 cup cider vinegar
1 teaspoon dried thyme
Preheat oven to 325F. With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast. Bake in the preheated oven 3 hours, or until an internal temperature of 160F is reached. Using a baster or spoon, baste the drippings over the roast  frequently while it is cooking. Let the roast rest for 10 minutes when done
before slicing.

SOUVLAKI

1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves crushed garlic
4 pounds pork tenderloin
2 green bell pepper, cut into 1 inch pieces
2 yellow onions, cubed
In a large plastic or glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and galic. Add pork, onions, and green pepper; stir to coat. Cover, and refrigerate for 2 to 3 hours. Preheat grill for medium high heat. Slide pork, pepper, and onion onto skewers. When a fine gray ash covers the coals, begin grilling the kabobs. Cook about 10 to 15 minutes total; turn the skewers frequently.

PORK LOIN
1 center-cut piece or pork loin (2-1/2 to 3 pounds)

3 tablespoons Tennessee whiskey
2 tablespoons of Cold Mountain Rub (see below), or your favorite barbecue rub
3 tablespoons Dijon mustard
1/2 cup firmly packed brown sugar
4 slices bacon
Butcher's string
2 cups of wood chips or chunks (preferably hickory), soaked for 1 hour in water to cover, then drained
for the Cold Mountain Rub:
Yield: 2 cups
1/2 cup coarse salt (kosher or sea)
1/2 cup sugar
1/2 cup freshly ground black pepper
1/2 cup sweet paprika
for the Glaze:
3 tablespoons salted butter
3 tablespoons brown sugar
3 tablespoons Dijon mustard
3 tablespoons Tennessee whiskey
Make the rub: Place the salt, sugar, pepper, and paprika in a bowl and stir to mix. (Actually, your fingers work better for mixing a rub than a spoon or whisk.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months. Make the glaze: Combine the butter, brown sugar, mustard, and whiskey in a saucepan and boil until syrupy, 4 to 6 minutes. Set the glaze aside. Using a very sharp knife, cut the roast almost in half lengthwise through one side (stop about 1 inch from the opposite side). Open the roast up as you would a book. Sprinkle the inside of the roast with 1 tablespoon of the whiskey and let it marinate for 5 minutes. Sprinkle a third of the rub over the inside of the roast. Spread the mustard on top with a spatula, then sprinkle the brown sugar on top of the mustard. Sprinkle the remaining 2 tablespoons of whiskey on top of the brown sugar. Fold the roast back together (like closing a book) and sprinkle the remaining rub over the outside. Cut four 12-inch pieces of butcher's string. Position the pieces of string on the work surface so that they are parallel and roughly 2 inches apart. Place a slice of bacon across the strings so that it is perpendicular to and in the center of them. Set the roast on top of the bacon, positioning its long side parallel to the bacon. Place a slice of bacon on top of the roast. Press the remaining 2 slices against the long sides of the roast. Tie each piece of string together around the roast so that they hold the slices of bacon against it. (To temporarily hold the bacon slices in place until you can secure them with string, you can pin them with toothpicks. Remove the toothpicks once the roast is tied.) Set the pork roast aside. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch, and run the grill on high until you see smoke; then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals. When ready to cook, place the pork roast on the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the roast until cooked through, 1 to 1-1/2 hours. To test for doneness, insert an instant-read meat thermometer into the center of the roast: The internal temperature should be about 160 degrees F. Start basting the roast with the glaze after 30 minutes, and continue basting every 15 minutes. If you are using a charcoal grill and the pork is not done after 1 hour, you'll need to add 12 fresh coals to each side. Transfer the cooked roast to a cutting board and let it rest for 5 minutes, then remove and discard the strings. Slice the roast crosswise and drizzle any remaining glaze over it.

PORK GOULASH

3 Tbs Butter
4 to 5 Onions
1 Tsp Caraway Seeds
1 clove Garlic
1 Tsp Dill Weed
1/2 Tsp Pepper
Two 2-1/2 Pounds Pork Shoulder, cut in small cubes
1/2 Cup Water
1 Tbs Paprika
2 Pounds Sauerkraut
1/2 Cup Sour Cream
Sauté Onions in butter until browned; add spices. Place in Crockpot and layer pork on top. Pour in water. Add paprika and sauerkraut. Cook 6 to 8 hours. Remove from heat and add sour cream

GRILLED PORK CHOPS

1/2 cup water
1/3 cup light soy sauce
1/4 cup vegetable oil
3 Tsp lemon pepper seasoning
2 garlic cloves, minced
6 pork loin chops, fat removed
In deep bowl mix all marinade ingredients. Marinate at least 2 hours. Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes of 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side. DO NOT OVER_GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.

PEANUT BUTTER GLAZED HAM

1 (10 to 12 pound) whole smoked picnic ham, rinsed and patted dry, untrimmed
1 cup chicken broth
1/2 cup creamy peanut butter
1/4 cup honey
1 clove garlic, chopped
2 tsp soy sauce
Position an oven rack in the lower third of your oven. Preheat the oven to 325 degrees F. Place the ham on a rack in a roasting pan. Place the pan in the oven and roast the ham for 20 minutes per pound. If the ham begins to burn, cover loosely with foil. At the end of the cooking time, in a blender or food processor, combine the broth, peanut butter, honey, chopped garlic, and soy sauce. Slather the glaze all over the surface of the ham and cook an additional 20 minutes. Remove the ham from the oven and allow it to sit for about 15 minutes before carving.

THE ULTIMATE BARBECUED RIBS

2 slabs baby back ribs (about 3 pounds)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 bacon slices
4 sprigs fresh thyme
1/2 onion
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 Tsp Dijon mustard or 1 tablespoon dry mustard
2 Tsp brown sugar
1/4 cup molasses
2 Tsp red or white wine vinegar
1 tsp ground cumin
1 tsp ground paprika
Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours. Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving. Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven.

PEPSI PORK ROAST

3 lbs pork shoulder butt
1 (12 ounce) can Pepsi
1 (10 3/4 ounce) can cream of mushroom soup
0.5 (1 1/4 ounce) package onion soup mix
Place roast in crock pot. Mix soup mix with soup. Add cola to soup mixture and pour over roast. Cook on high for 4-5 hours. When done, remove roast and thicken juices with cornstarch for wonderful gravy.

BBQ LIME PORK CHOPS

4 boneless center cut pork chops
Marinade
1/3 cup fresh lime juice
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon grated lime rind
Salt and pepper
Lime slice (for garnish)
Mix the marinade in a large "Zip lock" bag or in a shallow glass dish. Reserve 1/4 cup of the marinade. Add pork chops to the marinade coat the chops on both sides. Refrigerate for 30 minutes. Heat the BBQ to medium heat. Brush chops with reserved marinade and grill turning once. Cook for approx 10 minutes each side or until no longer pink. Place on platter and garnish with lime slices.

SAVOURY APPLE STUFFED BBQ PORK SIRLOIN

8 -10 lbs pork sirloin roast
Marinade
3 cups apple cider
Stuffing
5 cups bread cubes
3 cups chopped apples
1/2 cup raisins
1/2 cup craisins
1/2 teaspoon garlic powder
1 teaspoon dried sage
3/4 cup finely chopped onion
1 cup apple cider
1/2 teaspoon black pepper
Cut your roast in half lengthwise and unfold it open like a book. Put it in a roasting pan and pour the apple cider over it. Inject some of the cider into the roast at 1" intervals. Set aside. Prepare the stuffing: Mix all ingredients together in a large bowl, making sure all bread is moistened with the apple cider. Spoon approximately half of the stuffing onto the center of the pork; wrap the remaining in a foil packet. Fold over one side of the pork so that the stuffing is now in the middle of the meat. Tie with butcher twine. Put the roast back into the pan and let marinate for a few hours or overnight. Preheat your coals, or gas bbq. If using coals: Separate coals to either side of bbq leaving a space in the middle. Put roast directly over coals on one side, fat side down. Let roast this way until seared then turn over and place roast in center of bbq, over the space, between the 2 beds of coals. Let roast until internal temperature reaches 170 with meat thermometer. If using gas bbq: After preheating bbq, put roast on fat side down until seared. Turn off one burner and turn the roast over placing over top of side with burner "off" Turn other burner down to "low". Put foil stuffing packet on bbq with roast. Roast until internal temperature reaches 170 with a meat thermometer. Cut strings, scoop out stuffing and slice roast into 3/4" thick slices. Mix stuffing with stuffing from packet and serve separately.

GRILLED ORANGE MAPLE MUSTARD PORK CHOPS (BBQ)

4 boneless pork chops, 1-inch thick
3 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons green onions, sliced
2 teaspoons orange rind, finely shredded
Pepper
Preheat grill to medium. Trim fat from chops if necessary and season with pepper (and salt if you like). In a small bowl, stir together mustard, syrup, onion and orange peel. Set aside. Grill chops 12-15 minutes until done. Turn once and brush with the sauce mixture during the last 5 minutes of grilling.

GRILLED PORK LOIN WITH BACON

4 slices bacon
2 garlic cloves
1 teaspoon dried rosemary
3 lbs boneless pork loin
Chop bacon. Mince garlic. Crush rosemary and combine with bacon and garlic. Cut pork loin lengthwise almost all the way through middle, leaving 1/4 inch uncut meat along one side. Open and sprinkle with salt and pepper. Spread the bacon mixture over the cut surface of meat; close and tie. Sprinkle outside of pork loin with salt and pepper. Prepare coals for indirect heat with drip pan in center. Sear meat at edge of grill directly over coals. Move to center, over drip pan. Cover the grill. Cook meat until cooked through (160°F) (45-60 minutes). Let stand 5 minutes before slicing. Watch temperature and be sure not to overcook. (Those new remote thermometers for the grill are great for this!) You could also roast in oven, but not as flavorful. Add to Meal Planner

SMOKED SWEET CAJUN PORK LOIN

1 (3 -4 lb) boneless pork loin
3 -4 tablespoons Cajun seasoning
1/4 cup maple syrup
1/4 cup hot sauce
Rinse pork loin under running water and pat dry with paper towels. Sprinkle the Cajun seasoning liberally over meat; rubbing into surface. Allow to sit at room temperature for 45 minutes to 1 hour; place in smoker and cook for 30 minutes. Mix together the syrup and hot sauce; baste meat frequently for the next 90 minutes or until internal temperature of meat reaches 160 degrees for medium or 170 degrees for well done. To prepare on a grill: Prepare meat as above, place water soaked wood chips in a smoker box and place into hot coals. Put the meat on rack over hot coals; cook, turning and basting every 15 to 20 minutes for 1 hour or until internal temperature registers 160 degrees on a quick read meat thermometer. Allow meat to rest for 15 to 20 minutes before slicing and serving.