Pork Tenderloin Pinwheels Sponsored By Missouri Pork
Stuffed pork tenderloin pinwheels take a butterflied tenderloin loaded with cream cheese, mozzarella, bacon bits, and garlic, rolled tight, tied with butcher’s twine, sliced into thick pinwheels, seared in a hot pan until golden on both sides, and finished in a 375°F oven to 145°F internal. While still hot, each pinwheel gets topped with a […]
Hot Honey Fried Pork Chop Sandwiches Sponsored By Missouri Pork
Hot honey fried pork chop sandwiches stack crispy panko-breaded pork chops dunked in a buttery Frank’s RedHot and honey glaze onto cheese-crusted brioche buns with melted pepper jack and pickles. You pound 6 to 10 boneless pork chops thin, run them through a three-step flour, egg, and panko dredge, fry at medium-high heat for 2 […]
Grilled Crispy Chicharrones Sponsored by @missouripork
Grilled crispy chicharrones take skin-on pork belly through an overnight salt cure, a 3-hour low-and-slow cook at 250°F, and a high-heat finish over direct flame until the skin puffs, blisters, and shatters. You cut 2 lbs of pork belly into 4 square pieces, salt the skin side only overnight, brush off the salt the next […]
Chorizo Quesadillas
Chorizo quesadillas with roasted green salsa combine crispy pork chorizo with melted Oaxaca cheese on corn tortillas and a smoky, tangy salsa verde made from charred tomatillos, jalapeños, and garlic. You cook the chorizo with diced jalapeño and onion until browned and slightly crispy, roast the salsa ingredients on a hot griddle until blistered and […]
Crispy Chicharrón Chips
Crispy chicharrón chips made from skin-on pork belly strips deliver the ultimate crunch when paired with fresh guacamole. You slice 5 lbs of pork belly into 1/4-inch thick strips, boil them for 25 minutes with onion, garlic, peppercorns, and salt, then fry in two stages: a low-and-slow render at medium heat for 45 minutes followed […]
Smoked Pork Belly Burnt Ends
Smoked pork belly burnt ends get a serious upgrade with chicharrón-style crispy skin in this recipe. You start by dry brining a 2 to 3 lb skin-on pork belly with kosher salt overnight, then score the meat side into 1/2-inch cubes and season with your favorite BBQ rub. The belly smokes at 250°F for 3 […]
Smoked Rib Tip Burnt Ends
Smoked rib tip burnt ends are made by cutting 4 pounds of pork spare rib tips into individual bite-sized pieces, seasoning generously with 2 to 3 tablespoons of BBQ seasoning, smoking at 250°F for 1½ to 2 hours until the seasoning sets and color develops, then transferring to a foil tray with ½ cup apple […]
Smoked Shotgun Shells
Smoked shotgun shells are uncooked manicotti pasta shells stuffed tightly with a mixture of ground beef, pork chorizo, softened cream cheese, shredded cheddar cheese, and seasonings (salt, pepper, garlic powder, paprika), then wrapped with a single slice of thin bacon in a slightly overlapping spiral and smoked at 250°F for 90 to 120 minutes until […]
Chorizo Bacon Breakfast Burritos
Chorizo bacon breakfast burritos are large flour tortillas filled with crispy bacon, chorizo scrambled eggs made by cooking 2 tubes of pork chorizo until browned then adding whisked eggs directly into the cooked chorizo and stirring until fluffy, golden crispy hash brown patties broken into pieces, freshly shredded cheddar cheese, chipotle mayo, and fresh avocado […]
Applewood Smoked Baby Back Ribs
Classic applewood smoked baby back ribs are 3 racks of baby back ribs (2 to 2½ pounds each) with the membrane removed, patted dry, optionally coated with yellow mustard as a binder, then seasoned generously with a dry rub made from brown sugar, paprika, salt, pepper, garlic powder, onion powder, chili powder, and optional cayenne. […]