Great Meals To Gather Around

Ingredients:

• 1 Sun Dried Tomato with Basil 12-inch Tortilla (or tortilla of your choice!)
• 3 Slices of Swift Uncured Honey Ham
• 6 Slices of Swift Pepperoni
• 6 Slices of Swift Hard Salami
• 2 Slices of Provolone cheese
• 8 Sliced Banana Peppers
• 2 Lettuce Leaf ½ inch julienne (or your choice of leafy green)
• Zesty Italian Dressing

Cooking Directions:

1. Julienne 2 lettuce leaf, and place them in a bowl with 8 sliced banana peppers.
2. Lightly drizzle Italian dressing to coat lettuce and banana peppers.
3. Place the tortilla on a flat surface, and then layer in Swift Hard Salami, Swift Uncured Honey Ham, Swift Pepperoni and provolone cheese.
4. Place the dressed lettuce and banana peppers in the middle and roll the tortilla.
5. Slice in the middle on a bias.

Ingredients:

• 1 English Muffin
• 4 Slices of Swift Hard Salami
• 2 Large Eggs
• 2 Large Egg Yolks
• Dried Parsley for Garnish
• 3 Tablespoon of Vinegar
• 1 stick of unsalted butter (and some butter to brush over the muffin)
• ½ tsp of Lemon Juice

Cooking Directions:

1. Toast the two halves of English muffin, spread some butter after toasting

Cooking Directions: Poach Egg

1. Bring some water to Simmer
2. Add 1 tablespoon of Vinegar
3. Strain both eggs in a fine strainer
4. Stir simmer water to make a vortex
5. Gently drop the egg
6. Remove egg when egg whites around the yolk is set

Cooking Directions:

1. Pan Fry the Swift Hard Salami

Cooking Directions: Hollandaise

1. In a pan, gently heat up 3 tablespoons of vinegar
2. Add stick of Butter, increase to medium-low heat
3. Add ½ tsp of Lemon Juice
4. Stir until butter is melted and well incorporated
5. Add 2 Large Egg Yolks
6. Stir vigorously until it thickens
7. Season to taste

Cooking Directions:

1. Assemble by placing the buttered toasted English Muffin, and then pan-fried Swift Hard Salami.
2. Gently place the poach egg on top of the muffin and then spoon in the Hollandaise over egg and sprinkle some parsley.

Ingredients:

• 2 Slices of bread
• 12 Slices of Swift Hard Salami
• 1 Large Egg
• 1 Slice of Monterey Cheese
• Sweet Brown Mustard

Cooking Directions:

1. Toast the 2 slices of Bread
2. Pan fried egg to your liking (hard / over easy), and place cheese on egg and cover the pan with the lid to melt cheese
3. Spread Sweet Brown Mustard on toasted bread
4. Place 6 slices of Swift hard salami on 1 toast
5. Place egg with cheese on top of Swift hard salami
6. Place remaining 6 slices of Swift hard salami
7. Layer the remaining toast on top

Ingredients:

• 1 Refrigerated Biscuit Dough (5 pieces cut into 4 wedges)
• 1 Pack of Swift Pepperoni
• Pitted Kalamata Olives / Black Olives
• ¼ cup of Parmesan Cheese Grated
• 12 cup Bundt Pan
• ¼ Cup of Fresh Basil Chopped
• ¼ Cup of Fresh Parsley Chopped
• 6-8 oz Low Moisture Shredded Mozzarella Cheese
• Olive Oil
• A jar of Marinara Sauce

Cooking Directions:

1. Pre-heat oven 400 degrees Fahrenheit
2. Slice the olives in half, rough chop basil and parsley and set some on the side
3. 1 cup of Marinara Sauce into the Bundt Pan, slowly heat up 2 cups of Marinara sauce for dipping
4. Open the Refrigerated Biscuits and cut the biscuits into 4 wedges.
5. Start assembling by putting things randomly into the Bundt pan
   • Swift Pepperoni, Olives, Grated Parmesan Cheese, Chopped Basil, Chopped Parsley, Shredded Mozzarella Cheese
6. Brush the biscuits with Olive Oil and sprinkle in Grated Parmesan Cheese
7. Bake for 10 minutes
8. Put the warm 2 cups of Marinara sauce in a bowl
9. Let the Pull Apart Bread cool for 5 minutes before digging in!

Ingredients:

• Hoagie Roll
• 10 Slices of Swift Pepperoni
• 2 Slices of Mozzarella
• ¼ cup of Marinara Sauce
• ¼ teaspoon of Italian Seasoning
• ½ Green Pepper Julienne Slices
• ¼ Red Onion Julienne Slices

Cooking Directions:

1. Pre-heat oven to 375 degrees Fahrenheit.
2. Julienne Green Pepper and Red Onion and sauté, then set aside.
3. Butterfly the Hoagie Roll and spread it apart.
4. Spoon in the marinara sauce on the opened bottom layer of roll.
5. Place the sauté green pepper and red onion.
6. Layer in 10 slices of Swift pepperoni.
7. Layer in 2 slices of mozzarella.
8. Put it on an oven safe pan and bake it for 3 minutes.
9. Sprinkle in the Italian Seasoning and fold the top over.

Ingredients:

• 1 Sourdough Boule
• 1 pack of Swift Sliced Pepperoni
• 1 pack of Swift Uncured Honey Ham
• 1 pack of Provolone Cheese
• 1 jar of Giardiniera (Mild/ Hot)

Cooking Directions:

1. On a bias cut the “top/lid” off, and remove any bread to make the top a lid about ¾ – 1 inch
2. Hollow out the bread but leave about ¾ inch beard left around.
3. Spoon in Giardiniera but drain off any excess oil before putting on the bottom of the hollowed bread.
4. Layer in 2 layers of Swift uncured honey ham, 2 layers of Swift pepperoni and 2 layers of provolone.
5. Repeat until 1 inch left to the top and spoon in more Giardiniera that has been drained off any excess oil.
6. Put the lid back on top.
7. Then, slice and serve.

Ingredients:

1 Swift Pork Shoulder Butt
2 Red bell peppers
2 green bell peppers
1 red onion
1 can of pineapple slices, drained (or fresh pineapples, sliced)
Preferred buns or rolls for serving

Seasoning Blend

1/3 C kosher salt
1/4 C paprika
1/4 C brown sugar
1 Tbsp 16-mesh black pepper
1 Tbsp Chinese 5 spice
1/2 Tbsp ground coriander
2 tsp mustard powder
2 tsp granulated garlic
1 tsp cayenne

Sweet & Sour Sauce

1/4 C ketchup
1/2 C apple cider vinegar
1/4 C Shaoxing wine (or dry sherry)
1/2 C brown sugar
1 Tbsp Worcestershire sauce
4 tsp cornstarch
1 tsp salt (more to taste)

Directions:

1. Prep the pork butt.Remove any excess fat or silverskin if any. Season the pork with an even layer of the seasoning blend. Allow the pork to rest at room temperature while the smoker warms up. If possible, season the pork butt the night before and rest in the fridge uncovered.
2. Preheat the smoker to 265°F.Once your smoker has reached temperature, place the pork butt inside with the fat cap facing up. Leave the pork undisturbed for about 2 hours.
3. Prep the vegetables and sauce.Diced all of the peppers and onions in half, and then slice into long strips. Cut the pineapple rings into halves. Add all of the sauce ingredients into a small saucepan and bring to a medium simmer on the stove. Whisk the sauce until it has thickened, which should take about 5 minutes simmering. Remove from heat and set aside.
4. Spritz along the way.After the first 2 hours, open the smoker and spritz the outside with the apple cider vinegar. Continue to cook the pork butt at the same temperature for another 5-6 hours, spritzing every hour or more as needed. The pork will visibly shrink, and the fat cap will eventually start to crack and split as the 7-hour mark approaches.
5. (optional) Wrap the pork butt in foil.This step helps to speed up the cooking process while also making the pork very tender. Roll out 2 large sheets of heavy duty foil, about 3–4 times as long as the widest side of the pork butt. Place the foil on your workstation, overlapping the two sheets, with the shiny side facing up. Spritz the pork butt one last time before wrapping. Tightly roll the pork butt in the foil, folding in the sides as you roll to ensure it is completely sealed. Continue to roll and fold in the sides, gently patting the foil to make sure there are no air pockets inside. Place the foil-wrapped pork back into the smoker and continue to cook for another 2 hours or until the pork registers just over 200°F internal temperature.
6. Smoke the pork butt until probe tender.Around the 195-200°F mark is when the temperature probe should slide easily into the meat with little resistance. Don’t be afraid to keep cooking until it does. Remove the pork when ready and allow it to rest while wrapped at room temperature for about an hour before shredding.
7. Prepare sweet and sour topping. Heat up a large skillet or fry pan on the stove to medium-heat with a little oil. Add in the sliced pepper and onions once the oil is hot and starts to smoke. Stir them around until they start to soften with a little char, about 3-4 minutes. Add in the sliced pineapple and cook for about 2 minutes. Turn down the heat to low and pour in some of the sauce to coat the ingredients. Use as much sauce as you need to coat everything, and turn off the heat.
8. Remove the bone and shred the pork.Build the sandwiches with the shredded pork and sweet and sour topping.

Ingredients:

For the kabobs:

• Swift Beef Tenderloin, cut into 1” cubes
• 1 red bell pepper, seeded and cut in 1” pieces
• 1 yellow bell pepper, seeded and cut into 1” pieces
• 8 ounces button mushrooms
• 1 red onion, cut into 1” pieces
• Metal skewers

For the marinade:

• ¼ C olive oil
• 2 Tbsp soy sauce
• 2 Tbsp red wine vinegar
• 2 Tbsp Worcestershire sauce
• 1 Tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 Tbsp brown sugar
• 1 tsp paprika
• 1 tsp onion powder
• ½ tsp dried oregano
• Salt and black pepper, to taste

Directions:

1. In a medium bowl, whisk together the oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper.
2. Place the steak in the bowl with the marinade or place both in a large Ziploc bag, making sure the meat is covered in the marinade. Chill in the refrigerator for at least one hour so the meat can tenderize; can marinate for up to 8 hours.
3. Carefully thread the marinated meat along with the veggies, alternating them on the skewer. Keep a little space between the pieces so they will cook evenly on the grill. Brush the meat and veggies with some of the remaining marinade. Discard the remaining marinade.
4. Grill the kabobs on high heat, for 8 to 10 minutes (135ºF is the internal temperature recommendation), turning the kabobs every couple of minutes.
5. Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.
6. Enjoy!

Ingredients:

• Swift Boneless Pork Shoulder
• 3 Tbsp olive oil
• 3 Tbsp chopped garlic
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 425ºF.
2. In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
3. Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325ºF. 
4. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185ºF, about 4 hours. 
5. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
6. Shred and enjoy!

Ingredients:

• Swift Skirt Steak
• 1 jalapeño, seeded and diced
• 4 garlic cloves, minced
• 1 lime, juiced, about 2 Tbsp worth 
• 1 orange, juiced, about ¼ C worth
• ½ C cilantro, chopped
• ⅓ C olive oil 
• 2 Tbsp white wine vinegar
• 2 tsp chili powder 
• 1 tsp Ancho chili powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp salt
• ¼ tsp black pepper

Directions:

1. Mix all of the ingredients, besides the steak, together in a medium-sized bowl.
2. Place the steak in a large dish or plastic gallon bag and pour the marinade on top. Rotate the steak a few times until it’s covered completely.  
3. Let it marinate in the refrigerator for 2 to 4 hours.
4. Remove the steak from the marinade and pat it dry with paper towels. Season it lightly with olive oil, salt, and black pepper on both sides. 
5. Preheat grill for indirect grilling on high heat. Grill steaks for 6-8 minutes per side with the grill lid closed. 
6. Remove the steaks from heat once they’ve reached an internal temperature of 135ºF, and let rest for at least 5 minutes. 
7. Slice thinly and enjoy with your favorite toppings!

Ingredients:

• 2 Swift Ribeye Steaks
• 1 Sourdough baguette, sliced into pieces
• 8 oz. burrata 
• Olive oil
• Salt and pepper to taste 
• Chives, chopped
• Balsamic vinegar, optional 

Directions:

1. Preheat the oven to 350ºF.
2. Season ribeye steaks with salt and pepper.
3. Slice your bread into ½ inch pieces. Place on a sheet pan and toast for 5-10 minutes. 
4. Heat a cast iron skillet with a drizzle of olive oil until hot. Add your steak and sear for 3 minutes per side, then transfer to the oven for another 1-2 minutes, or until your steaks reach the recommended internal temperature of 145ºF.
5. Remove the steaks from the oven and let cool for 10-15 minutes—thinly slice and set to the side. 
6. Once your bread is toasted, top each slice with burrata, steak slices, chives, and balsamic vinegar.
7. Enjoy!

Ingredients:

• 1 package Swift Double Smoked Thick Cut Bacon
• 4 C macaroni noodles, uncooked
• 6 Tbsp butter
• ¼ C flour
• 2 ½ C milk
• 2 egg yolks, beaten
• Salt and pepper, to taste
• 3-4 C cheddar cheese, shredded (the sharper the better)

Directions:

1. Preheat oven to 350ºF. 
2. Cook macaroni for half the time of the package instructions, drain and set aside.
3. In a large skillet, fry the Swift Bacon until crispy. Drain on a paper towel, and chop into small bits. Reserve 1 Tbsp of the bacon grease.
4. In a pot, melt 4 Tbsp of butter. Sprinkle in flour, and whisk to combine. Cook, constantly stirring, over medium heat for 1 minute.
5. Pour in milk, and cook for 3 to 5 minutes, or until thick. Reduce heat to low. Add salt and pepper to taste. 
6. Beat egg yolks in a separate small bowl, then drizzle ¼ C hot milk mixture into the yolks, stirring constantly. Pour the egg mixture back into the sauce, and cook for another minute.
7. Add cheese, and stir until melted. Add bacon and stir. Taste for seasoning, and add more salt if needed.
8. Add cooked macaroni and stir to coat.  Pour into a baking dish, and bake for 15 to 20 minutes, or until sizzling and hot.
9. Enjoy!

Ingredients:

For the Glaze

•  1 Tbsp unsalted butter
•  1 Tbsp extra virgin olive oil
•  ¼ C finely diced shallots
•  2 cloves diced garlic
•  2/3 C dry red wine (We used Malbec)
•  2 Tbsp balsamic vinegar
•  1 pint fresh blackberries, rinsed
•  2 Tbsp dark brown sugar
•  ¼ tsp kosher salt

For Grilled Pork Loin

• 6–pound pork loin roast, trimmed and any twine removed
•  2 Tbsp extra virgin olive oil
•  ¼ C dry rub

Directions:

For the Glaze

1. In a medium–sized sauce pan over medium heat, add butter, olive oil, and shallots. When shallots start to sauté, reduce the heat to low and continue cooking. Stir the shallots frequently for up to 25 minutes, allowing the shallots to caramelize. Add garlic toward the end to soften when the shallots have the right color.
2. Increase the heat to medium and add wine and balsamic vinegar. Bring to a simmer for 5-6 minutes.
3. Add the blackberries, brown sugar, and salt and continue to stir and simmer. The blackberries will render as the ingredients simmer and the sauce will thicken. Simmer for an additional 20 minutes.
4. Pour glaze into a food processor and pulse until smooth. Place in a dish for glazing the pork. Use any leftover to serve with the finished pork.

For Grilled Pork Loin

1. Prepare the grill with charcoal using the two-zone method, targeting 400 – 425ºF over the direct heat.
2. Grill one side of the seasoned pork over direct heat for up to 5 minutes or until you see a nice char on the outside. Flip and grill the other side over direct heat for an additional 4 – 5 minutes until you see good color.
3. Move the grilled pork loin to the indirect side of the grill and insert two remote meat thermometer probes into the thickest part of the roast and close the lid. Continue grilling over indirect heat until the internal temperature of the roast reaches 125ºF, using the probes or an instant–read thermometer. This can take up to 30 minutes, so plan up to an hour of total grilling time for a full roast.
4. At 125ºF, glaze the roast one time and then continue grilling over indirect heat. The glaze will caramelize (or tack up) while the pork loin continues to cook. Continue grilling over indirect heat for an additional 20 minutes or the internal temperature reaches 140ºF. Remove the pork from the grill.
5. Brush the glaze on the roast again and let rest 10 – 15 minutes to allow carryover cooking to occur. The roast will rise in temperature to 145ºF (or medium rare) while it rests and the additional glaze will thicken.
6. Slice the roast and serve with your favorite sides. Use any remaining glaze with the meal.

Notes: Blending the glaze is optional, but we like a smoother texture in the glaze and it’s recommended.

Ingredients:

• 1 package of Swift Sirloin Steaks
• 1 Tbsp olive oil
• 2 Tbsp butter, divided
• 1 lb. Yukon gold potatoes, sliced about 1/2 inch in thickness
• 3 garlic cloves, minced
• 1 tsp thyme
• 1 tsp oregano
• Salt and pepper

Directions:

1. Heat a large cast iron skillet over medium-high heat and add olive oil, butter, garlic, potatoes, thyme, and oregano.
2. Cook for about 3 minutes, then stir and cook for an additional 3 minutes until fork tender. Remove and set the potatoes aside on a plate.
3.  Turn the skillet to high-heat. Add the other Tbsp of butter to the skillet along with the steak bites. Season with salt and pepper to taste.
4. Let the steak sear for a minute and then continue to stir the steak until golden brown. Ensure the temperature of the steak is 145ºF before pulling the cast iron off the stove.
5. Top the steak with freshly chopped herbs.
6. Enjoy!

Ingredients:

For the Salad

• 1 C quinoa, uncooked
• 1/2 C diced red onion
• 2 Tbsp red wine vinegar
• Fine sea salt and freshly cracked black pepper
• 1/2 oz feta cheese
• 1/2 C honey-roasted sliced almonds
• 1/2 C chopped basil

For the Steak

• 1 Swift New York Strip Steak
• 1 1/2 tsp ground cumin
• Fine sea salt and freshly cracked black pepper

For the Dressing

• 2 large lemons
• 2 Tbsp honey
• 1 tsp Dijon mustard
• 1/3 C olive oil

Directions:

For the Salad

1. Combine the diced red onion, red wine vinegar, and 1 tsp sea salt in a small bowl. Set it aside and stir occasionally. Cook the quinoa according to the package directions and allow it to cool completely.

For the Dressing

1. Combine all the ingredients together (except for the oil) in a food processor or blender.
2. Season to taste with salt and pepper.
3. Slowly add the oil in and refrigerate until ready to use.

For the Steak

1. Sprinkle the cumin, sea salt, and black pepper evenly on all sides of the steak.
2. Heat a skillet to medium-high heat and rub an oil-drenched paper towel on the pan.
3. Place the steak on the pan and cook 2-5 minutes per side, flipping the steak only once, or until a meat thermometer registers 140ºF.
4. Remove from heat and lightly cover with foil and allow to rest for 5-10 minutes.

Assembly

1. While the steaks rest, assemble the salad. In a large bowl, add the cooled quinoa, feta cheese, red onion mixture, and basil.
2. Add in dressing to taste and gently toss the salad.
3. Season to taste with salt and pepper.
4. Sprinkle the almonds on top and serve with sliced steak on the side (cut against the grain).
5. Enjoy!

Ingredients:

• Dry pasta
• 24 oz. Rao’s Marinara Sauce or any tomato sauce of your choosing
• 1 Swift Pork Loin, halved and ground 
• 2 Tbsp bread crumbs 
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp garlic powder
• ¼ tsp dried thyme
• ¼ tsp Worcestershire sauce 
• 1 egg

Directions:

1. Preheat the oven to 350ºF and cover a baking sheet with parchment paper.
2. Put the ground pork loin in a bowl and add the egg, Worcestershire sauce, salt, pepper, garlic powder, dried thyme, and bread crumbs and mix with a fork.
3. With your hands, form 1 ½-inch diameter meatballs and put them on the tray.
4. Bake for 15 minutes, turn the pork loin meatballs and bake for 15 minutes more.
5. Remove from the oven.
6. Cook the dry pasta noodles according to the packaging. 
7. In a deep saucepan over medium heat, add 24 oz of Rao’s Marinara Sauce.
8. Add the pork loin meatballs to the sauce and bring to a boil.
9. Once the sauce boils, reduce the heat to medium-low and cook covered for 20 minutes. The internal temperature for ground pork meatballs is 160ºF. 
10. Enjoy!

Ingredients:

• 1 Swift Pork Loin, cut into 1 to 1 ½ inch chops
• ½ tsp salt
• ¼ tsp pepper
• ¾ tsp dried thyme
• ½ C maple syrup 
• 1 Tbsp apple cider vinegar
• 2 tsp Dijon mustard

Directions:

1. Pat chops dry with paper towels and sprinkle with salt and pepper. Heat 1 Tbsp of oil in a skillet over medium-high heat until just smoking. 
2. Place the chops in the skillet and brown on both sides, 8 to 10 minutes; transfer to plate.
3. Add maple syrup, vinegar, and Dijon mustard into the same skillet and cook until thickened; about 2 minutes. Return the pork chops to the skillet along with accumulated juices and simmer, turning often, until glaze-coated chops reach an internal temperature of 145ºF. 
4. Enjoy!

Ingredients:

• Swift Boneless Pork Loin
• 1 Tbsp packed brown sugar
• 1 Tbsp kosher salt
• 6 Tbsp extra-virgin olive oil 
• 8 garlic cloves (3 sliced thin, 5 unpeeled)
• 2 oz parmesan cheese, grated (1 cup)
• ¾ C minced fresh parsley
• ½ C chopped fresh basil
• 1 tsp grated lemon zest
• 2 tsp lemon juice
• ½ tsp black pepper
• 1 shallot, peeled and halved
• 2 sprigs fresh rosemary
• 1 1 ½ Tbsp all-purpose flour
• ¼ C dry white wine
• 2 C chicken broth
• ¼ C heavy cream

Directions:

1. Position roast fat side up on a cutting board. Insert knife two-thirds of way up from bottom of roast along one long side and cut horizontally, stopping ½ inch before edge to create flap. Open up flap. At hinge, cut down into a thicker portion of the roast, stopping ½ inch from the bottom. Pivot knife to cutting board and cut horizontally in opposite direction, stopping ½ inch before edge to create second flap. Open up this flap and lay meat flat.
2. Combine sugar and 1 Tbsp of salt in a bowl. Sprinkle roast with the sugar-salt mixture. Transfer roast to gallon-size zipper-lock bag, seal, and refrigerate for at least 1 hour or up to 24 hours.
3. Adjust the oven rack to middle position and heat to 275ºF. Heat ¼ C oil and sliced garlic cloves in an oven safe 12-inch nonstick skillet over medium-high heat until garlic begins to brown slightly, about 3 minutes. Transfer garlic and oil to a bowl and let cool for 5 minutes. Stir parmesan, parsley, basil, capers, lemon zest, and ½ tsp pepper into garlic oil.
4. Place roast on cutting board, cut side up. Spread the herb mixture evenly over the surface of the roast, leaving ½-inch border on all sides. Starting from the short side farthest from the exterior fat cap, roll tightly, then tie with kitchen twine at 1-inch intervals. Season roast with pepper. 
5. Heat remaining 2 Tbsp of oil in a skillet over medium-high heat until just smoking. Brown roast on all sides, about 10 minutes. Flip roast seam side down in skillet. Add shallot, rosemary sprigs, and unpeeled garlic cloves to the skillet and transfer to the oven. 
6. Cook until the thickest part of the roast registers 145ºF, 65 to 70 minutes. Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 30 minutes. Do not clean the skillet. 
7. Meanwhile, use a spoon to smash garlic in skillet. Place skillet over medium-high heat and cook until nearly evaporated, about 2 minutes. Add broth and cream and bring to a boil. Reduce heat to medium-low and simmer until the sauce is reduced to about 1 cup and thickened, 10 to 12 minutes. Strain through a fine-mesh strainer set over a small saucepan; discard solids. Stir in lemon juice. Season with salt and pepper to taste.
8. Cover and keep warm.
9. Discard twine and slice roast ½-inch thick. Serve, passing sauce separately. 
10. Enjoy!

Ingredients: 

For Parsley-Shallot Sauce

• ¼ C minced fresh parsley
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp minced shallot
• 1 Tbsp red wine vinegar
• 1 garlic clove, minced
• ⅛ tsp table salt
• Pinch red pepper flakes

For Steak and Fries

• 1 lb russet potatoes, peeled
• 5 tsp extra-virgin olive oil, divided
• 1 (8- to 12-ounce) Swift Sirloin Steak, 1 ½ inches thick, trimmed
• ½ tsp table salt, divided
• ¼ tsp ground black pepper

Directions:

For the Parsley-Shallot sauce:

1. Combine parsley, oil, shallot, vinegar, 1 Tbsp water, garlic, salt and red pepper flakes in a bowl; set aside for serving. (Sauce can be refrigerated for up to 2 days; let come to room temperature and whisk to recombine before serving.)

For the Steak and Fries:

1. Cut potatoes lengthwise into ½-inch-thick planks. Stack 3 or 4 planks and cut into ½-inch-thick sticks; repeat with remaining planks. Submerge potatoes in a large bowl of water and rinse to remove excess starch. Drain potatoes and repeat the process as needed until water remains clear.
2. Cover potatoes with hot water and let sit for 10 minutes. Drain potatoes, transfer to a paper towel-lined rimmed baking sheet, and thoroughly pat dry.
3. Toss potatoes with 2 tsp oil in a clean, dry large bowl. Arrange potatoes in an even layer in the air fryer basket. Place the basket into the air fryer, set the temperature to 350ºF, and cook for 8 minutes. Transfer potatoes to an empty bowl and toss gently to redistribute. Return potatoes to basket; place basket into the air fryer, and cook until softened and potatoes have turned from white to blond (potatoes may be spotty brown at tips), 5-10 minutes.
4. Pat steak dry with paper towels, rub with 1 tsp oil, and sprinkle with ¼ tsp salt and pepper. Transfer potatoes to a now-empty bowl and toss with remaining 2 tsp oil and remaining ¼ tsp salt. Return potatoes to the basket and place steak on top. Return basket to air fryer, increase temperature to 400ºF, and cook until steak is lightly browned and registers 145ºF. Cook for 10 to 15 minutes, flipping and rotating steaks halfway through cooking. Transfer steak to a cutting board, tent with aluminum foil, and let rest while finishing potatoes.
5. Transfer potatoes to an empty bowl and toss gently to redistribute. Return potatoes to the basket, return basket to the air fryer, and cook until golden brown and crisp, 5 to 10 minutes. Season with salt and pepper to taste. Slice steak thin and serve with fries and sauce.
6. Enjoy!

Ingredients:

• 8 Swift canoe-cut beef marrow bones
• 3 medium red onions, thinly sliced
• 4 oz (1 stick) salted butter
• 1 cup red wine vinegar
• 2/3 cup sugar
• Rustic bread, such as french baguette or Italian loaf

Directions:

1. Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet. Season the marrow bones with kosher salt and pepper. Place the marrow bones on the middle rack of the preheated oven, and roast for 9 minutes. Rotate the pan and continue roasting, approx. 5-10 minutes. Bones will brown and marrow should look spreadable and soft, but not melted.
2. While the bones roast, make red onion confit. Melt butter in a large non-stick skillet over low heat in a medium saute pan. Cook sliced onions, stirring occasionally, until very soft, about 10 minutes. Add the red wine vinegar and sugar and raise heat to medium. Cook uncovered for about 15 minutes, stirring occasionally. The liquid should reduce and result in a caramelized onion jam.
3. Slice the bread, brush it with olive oil. Season with salt and pepper. Place on a baking tray and warm for about 10 minutes.
4. To serve, spread marrow on crostini and top lightly with red onion confit. Enjoy!
5. Pairs well with an arugula salad and citrus vinaigrette.

Ingredients:

• 5 pounds bone-in beef ribeye roast from Swift Meats
• 3 tablespoons olive oil 
• 4 cloves garlic
• 3 sprigs fresh rosemary, leaves removed from the stem & finely chopped
• 4 sprigs fresh thyme leaves, finely chopped
• Salt and pepper

Directions:

• Preheat the oven to 500ºF.
• Combine olive oil, garlic, rosemary, & thyme in a small bowl and season with 1 tablespoon salt & 2 teaspoons black pepper.
• Using your hands, spread the herb rub over the roast.
• Roast at 500ºF for 20 minutes.
• Drop down to 350ºF for remaining cook time of about 1.5 hours.
• For a medium roast, 145°F will be achieved after 15 to 20 minutes resting time.

Potatoes Au Gratin Recipe:

Ingredients:

• 1 C half & half
• 2 garlic crushed cloves 
• 2 Tbsp butter 
• 3 russet potatoes 
• 1 tsp salt
• 1/4 tsp pepper
• 2 1/2 C grated gruyere cheese 
• 1 thyme leaf for garnish

Directions:

• To create the cream mixture, place butter, cream and garlic in a pot and cook on low heat until boiling.
• Slice potatoes thin with knife or mandoline. 
• Spread 1/3 of the potatoes in a baking dish or pan, then pour over 1/3 of the cream. mixture, Sprinkle with 3/4 cups cheese.
• Repeat for the second and third layer, but do not finish with cheese on the top layer.
• Bake for 1 hr or until the potatoes in the middle are soft.
• Top with cheese and a sprig of thyme, then bake again for about 10 to 15 minutes until golden and bubbly. 

Honey & Balsamic Roasted Whole Carrots: 

Ingredients:

• 10 whole farmers market carrots
• Olive oil
• Black pepper
• Sea salt
• 1/8 C balsamic vinegar
• 1/8 C honey

Directions:

• Chop the leafy carrot tops and scrub well.
• Toss the carrots in the olive oil and season with salt and pepper. 
• Place the carrots in the oven for 15 minutes.
• Prep the glaze by mixing the balsamic vinegar with the honey.
• Remove the carrots from the oven and drizzle on the glaze. 
• Place the carrots back into the oven for 10-15 more minutes, giving them a mix halfway through.

Ingredients:

• 1 package Swift Double Smoked Thick Cut Bacon
• 1 Swift Pork Loin
• 1/2 tsp chili powder
• 1/4 tsp hot spanish paprika
• 1 tsp salt
• 1/4 tsp cumin
• 1/2 tsp cinnamon
• 1/2 C brown sugar
• 1 Tbsp flour
• 1 Tbsp apple cider vinegar
• 1/4 tsp mustard powder

Directions:

1. Line a roasting pan with aluminum foil and place the Swift Pork Loin on the pan. Preheat your oven to 375ºF.
2. In a small bowl, make your spice rub. Combine the salt, black pepper, paprika, cumin, cinnamon, and chili powder.
3. Give the Swift Pork Loin a good rub down.
4. Wrap the whole loin in Swift Double Smoked Thick Cut Bacon.
5. Place the roast in the oven and roast for about 50-60 minutes.
6. Meanwhile, in a small saucepan under medium heat, combine the ingredients for the glaze – the brown sugar, flour, apple cider vinegar, and mustard powder.
7. Simmer until the sugar is dissolved.
8. Drizzle the glaze over top of Swift pork roast and continue to roast for about 25-35 minutes longer, or until internal temperature has reached 160ºF.
9. Let rest for about 10 minutes and then slice into 1 inch thick portions.
10. Serve with your starch of choice and enjoy!

Ingredients:

• 1 package of Swift Double Smoked Thick Cut Bacon
• 1 box white cake mix (plus ingredients called for on the box)
• 1/2 tsp cinnamon
• 1 1/2 tsp vanilla extract
• 3 1/2 Tbsp maple syrup
• 1 C butter (softened)
• 4 C powdered sugar
• 1/2 tsp salt
• 1/4 C maple syrup
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 400ºF and line a cookie sheet with non-stick foil. Lay the Swift Bacon onto the foil and then bake for 15 minutes until the Swift Bacon is crispy. Remove from the oven and transfer the Swift Bacon onto paper towels to soak up the grease. Set aside
2. Lower the oven temperature to 350ºF, or whatever temperature the cake mix calls for, and line a muffin tin with paper liners. Prepare the cake batter as instructed on the box, and then mix in the cinnamon, vanilla, and maple syrup until well combined.
3. Pour the batter into the muffin tin, filling each cup 2/3 of the way full, and bake for the suggested amount of time on the box. They are done when an inserted toothpick comes out clean from the center. Remove from the oven and let cool completely.
4. Beat the softened butter in a large mixing bowl until it’s creamy. Then mix in the confectioners’ sugar, salt, maple syrup, and vanilla until well combined. To get the right consistency, add more confectioners’ sugar to make the frosting thicker or a little milk to make it thinner if needed. Now frost the cupcakes.
5. Crumble the Swift Bacon strips into small pieces using your hands and then gently press them onto the frosting to make them stick.
6. Enjoy!

Ingredients:

• 1 Swift Brisket
• Kosher salt and pepper
• 2 Tbsp vegetable oil
• 2 large onions, chopped
• ¼ tsp baking soda
• 6 garlic cloves, minced
• 4 anchovy fillets, rinsed, patted dry, and minced to paste
• 1 Tbsp tomato paste
• 1 Tbsp ground cumin
• 1½ tsp ground cardamom
• ⅛ tsp cayenne pepper
• ¼ C all-purpose flour
• 2 C pomegranate juice
• 1½ C chicken broth
• 3 bay leaves
• 2 Tbsp unflavored gelatin
• 1 C pomegranate seeds
• 3 Tbsp chopped fresh cilantro

Directions:

1. Place brisket, fat side down, on a cutting board and cut in half lengthwise with grain. Using paring knife or metal skewer, poke each roast 20 times, pushing all the way through roast. Flip roasts and repeat on second side.
2. Sprinkle each roast evenly on all sides with 2 1/2 teaspoons salt. Wrap each roast in plastic wrap and refrigerate for at least 16 hours or up to 48 hours.
3. Adjust oven rack to middle position and heat oven to 325ºF. Heat oil in large roasting pan over medium heat until shimmering. Add onions and baking soda and cook, stirring frequently, until onions have started to soften and break down, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in anchovies, tomato paste, cumin, cardamom, cayenne, and 1/2 teaspoon pepper. Add flour and cook, stirring constantly, until onions are evenly coated and flour begins to stick to pan, about 2 minutes.
4. Stir in pomegranate juice, broth, and bay leaves, scraping up any browned bits. Stir in gelatin. Increase heat to medium-high and boil.
5. Unwrap roasts and place in pan. Cover pan tightly with aluminum foil, transfer to oven, and cook until meat registers 180 to 185 degrees at center, about 1 1/2 hours. Reduce oven temperature to 250 degrees and continue to cook until fork slips easily in and out of meat, 2 to 2 1/2 hours longer. Transfer roasts to baking sheet and wrap sheet tightly in foil.
6. Strain braising liquid through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. Let liquid settle for 10 minutes. Using wide, shallow spoon, skim fat from surface and discard. Wipe roasting pan clean with paper towels and return defatted liquid to pan.
7. Increase oven temperature to 400ºF. Return pan to oven and cook, stirring occasionally, until liquid is reduced by about one-third, 30 to 40 minutes. Remove pan from oven and use wooden spoon to draw liquid up sides of pan and scrape browned bits around edges of pan into liquid.
8. Transfer roasts to carving board and slice against gran 1/4 inch thick; transfer to wide serving platter. Season sauce with salt and pepper to taste and pour over brisket. Tent platter with foil and let stand for 5 to 10 minutes to warm brisket through. Sprinkle with pomegranate seeds and cilantro and serve.
9. Enjoy!

Ingredients:

• 1 package of Swift Sous Vide Pot Roast
• 1/4 cup chopped onions
• 2 cups sliced mushrooms
• Egg noodles, cooked according to package directions
• Italian Parsley for Garnish

Directions:

1. In a skillet, cook and stir the onions and mushrooms in oil.
2. Remove the pouch from the tray, open the plastic pouch and empty the contents into the skillet. Cook and stir until heated through.
3. Serve over noodles.
4. Sprinkle with fresh parsley, if desired.

Ingredients:

• 1 package of Swift Sous Vide Pot Roast, shredded
• 1 package (12 ounces) of peas and diced carrots
• 1-1/2 pounds of russet potatoes
• 1/4 cup whole milk
• 1/2 cup butter, divided
• Salt and pepper, to taste
• 1 egg yolk

Directions:

1. Preheat the oven to 400ºF
2. Remove the pouch from the tray, open the plastic pouch and empty the contents into a bowl. Shred pot roast.  Add the peas and carrots.  Pour into a greased 11-inch x 7-inch baking dish.
3. Peel potatoes and dice. Place in a saucepan and cover with cold water.
4. Bring to a boil; boil until tender, about 10-15 minutes.   Mash with a potato masher.
5. Add the milk, egg yolk, ¼ cup butter, salt, and pepper. Mix well.
6. Pipe or spread over pot roast mixture. Brush with remaining butter.
7. Bake for 25-30 minutes or until potatoes are golden brown.

Ingredients:

• 1 package of Swift Sous Vide Pot Roast
• 4-6 slices of sourdough bread
• 8-10 slices of provolone cheese

Directions:

1. Remove the pouch from the tray, open the plastic pouch and empty the contents into a pot or saucepan. Cook and stir until heated through; shred pot roast.
2. Toast bread slices, in a toaster.
3. Top bread slices with cheese slices; broil on low for 1-2 minutes or until cheese is melted and lightly browned.

Ingredients:

• 1 package of Swift Double Smoked Thick Cut Bacon
• 1 Tbsp butter
• 2 Tbsp brown sugar
• 2 C peeled and sliced Granny Smith or Gala apples
• 2 C 9 1/2 oz all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp brown sugar
• 3 whole eggs, beaten
• 2 oz unsalted butter (melted for waffles)
• 16 oz buttermilk (at room temperature)
• 3/4 C cheddar cheese

Directions:

1. Combine butter and brown sugar in a sauté pan over medium heat. Whisk constantly until the butter is melted and the butter and sugar are combined.
2. Add apples and bring to a simmer. Reduce heat to medium-low and simmer for 5 to 10 minutes until the apples are beginning to soften. Remove from heat and set aside to cool. Remove about 1/2 cup cooked apples and chop into smaller chunks to go into the waffle.
3. Preheat waffle iron according to manufacturer’s directions.
4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and brown sugar.
5. In another bowl, whisk together the eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until just combined.
6. Fold in the crumbled Swift bacon, cheddar cheese, and chopped apples. Allow the batter to rest for 5 minutes.
7. Pour the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations. Close the waffle iron and cook until the waffle is golden on both sides and is easily removed from iron. Serve topped with the remaining apple slices.
8. Enjoy!

Ingredients: 

• 1 package of Swift Double Smoked Thick Cut Bacon
• 1 butternut squash, about 3 pounds
• 1 onion, diced
• 1 red bell pepper, chopped
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 2 1/2 C chicken stock
• 1/4 C crumbled goat cheese
• 2 Tbsp chives, chopped

Directions:

1. Preheat oven to 400ºF. Lightly oil a baking sheet or coat with nonstick spray.
2. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.
4. Heat a large skillet over medium-high heat. Add Swift Bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
5. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
7. Serve immediately, garnished with Swift Double Smoked Thick Cut Bacon, goat cheese and chives, if desired.
8. Enjoy!

Ingredients:

• 1 lb Swift ground pork
• 1 medium red onion, half grated, half thinly sliced
• 2 garlic cloves, finely grated or minced
• 1/4 C chopped cilantro, plus additional for serving
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground sumac (or 1 tsp finely grated lemon zest)
• 1 1/2 tsp kosher salt
• 1/2 tsp gochugaru (substitute with Aleppo pepper or chipotle powder)
• 1/2 tsp black pepper, freshly ground
• olive oil
• 4 large pita breads
• 2 large tomatoes, chopped (or 1 pint cherry tomatoes)
• 1/2 English or 2-3 Persian cucumbers, sliced
• plain Greek yogurt

Directions:

1. In a large bowl, combine the pork, grated onion, garlic, cilantro, cumin, coriander, sumac, salt, gochugaru and black pepper. With your hands, knead everything together until it becomes sticky and springy, about 3 minutes.
2. Line a sheet pan with parchment paper. With wet hands, divide the meat into 8 portions. On the sheet pan, mold around soaked bamboo skewers or metal skewers into sausage-like 5 x 1 ½ inch forms. Cover and chill at least 2 hours over overnight.
3. Preheat a grill to medium high. Brush grates with oil. Brush pita breads and meat with olive oil and grill skewers, turning gently, using tongs and a spatula, until browned and lightly charred, about 8 to 10 minutes. Pork should register 165°F on an instant read thermometer.
4. At the same time, grill the pita bread until lightly grill marked and warm. Serve with the pork, remaining sliced red onion, tomatoes, cucumbers, additional cilantro and yogurt.

Ingredients:

• 2 Tbsp plus 1 C panko
• 2 Tbsp milk
• 1 lb Swift ground pork
• 2 tbsp Italian parsley, chopped
• 1 Tbsp lemon zest
• 2 tsp fresh thyme, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1 large egg, beaten
• safflower or canola oil
• 8 slider rolls, split and toasted
• stone ground mustard
• mayonnaise
• dill pickle chips
• arugula

Directions:

1. In a large bowl combine the 2 tablespoons panko with the milk and let stand until absorbed, 2 minutes. Add the pork, parsley, lemon zest, thyme, salt, pepper, and mix.
2. Divide the meat into 8 portions and form into 3-inch round patties, flattening them evenly. Place on a sheet pan or plate.
3. Place the egg in a shallow dish or pie plate and the panko on another plate. In a large cast iron or other heavy-duty skillet, add oil to ¼ inch depth and place over medium high heat.
4. When oil is shimmering, dredge the meat in the egg and then the panko. Fry in batches until golden brown and cooked through, about 2-3 minutes per side.
5. Spread cut sides of rolls with mustard and mayonnaise and top with the patties, pickles and arugula.

Ingredients:

• 1 1/2 Tbsp coconut or canola oil
• 1/2 large yellow onion, chopped
• 2 garlic cloves, chopped
• 1 1/4 tsp ground cuminn
• 1 1/4 tsp spicy Spanish smoked paprika, plus a pinch
• 1 lb Swift ground pork
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1 can (5.6 oz) or 2/3 cup coconut milk
• 3 Tbsp lime juice
• 1/4 C cilantro, chopped plus additional for garnish
• 1/4 C coconut chips
• 1 medium tomato, diced
• 1 1/2 C pineapple diced
• 1 medium avocado, peeled, pitted and diced
• warm corn or flour tortillas
• shredded green cabbage

Directions:

1. In a large skillet, heat the oil until shimmering. Add the onion and garlic and cook until garlic is lightly browned, 2 minutes. Add the cumin and smoked paprika, cook 30 seconds. Stir in the pork and salt and pepper and cook, breaking up and stirring until just cooked through, about 2 minutes. Stir in the coconut milk and cook until thickened, about 6-7 minutes. Stir in 2 tablespoons lime juice and cilantro.
2. While the pork is cooking, toast the coconut chips in a small skillet over medium high heat, stirring frequently until toasted.
3. In a small bowl, combine the tomato, pineapple, avocado, remaining pinch of paprika, and the remaining tablespoon of lime juice. Season with salt to taste.
4. Serve the pork with tortillas, cabbage, pineapple salsa and additional cilantro. Top with toasted coconut.

Ingredients:

• 3 Tbsp gochujang
• 2 Tbsp mirin
• 1 Tbsp dark brown sugar
• 1 Tbsp soy sauce
• 2 tsp toasted sesame oil
• 2 Tbsp safflower or peanut oil 
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-2 inch piece ginger, peeled and grated
• 1 lb Swift ground pork
• steamed rice
• 1 avocado, peeled and sliced
• 3 Persian or 1/2 English cucumber, sliced on the diagonal
• kimchi
• 2 scallions, thinly sliced
• sesame seeds

Directions:

1. In a medium bowl, whisk together the gochujang, mirin, brown sugar, soy sauce and sesame oil. Set aside.
2. In a large, heavy skillet (preferably cast-iron) or wok, heat the safflower or peanut oil over high heat until shimmering. Add the onion, garlic and ginger and stir fry until softened, about 2 minutes. Add the pork and stir, breaking up until no longer pink, about 3 minutes. Stir in the gochujang mixture and continue cooking, stirring frequently, until pork is cooked and starting to brown, about 6-8 minutes longer.
3. Divide rice between serving bowls and top with the pork, avocado, cucumbers and kimchi. Sprinkle with the scallions and sesame seeds, serve.

Ingredients:

• Swift Pork Shoulder Butt
• 2 Tbsp vegetable oil
• 2 lb. pork (cut into 1 ½” pieces)
• 1 yellow onion, diced
• 2 tsp kosher salt
• 2 tsp dried oregano (Mexican preferred)
• 2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 10 tomatillos (fresh)
• 3 jalapeno peppers (seeded)
• 1 poblano chile pepper (seeded)
• 6 cloves garlic (peeled)
• 1/2 C cilantro leaves (packed)
• 1 bay leaf
• 2 1/2 C chicken stock
• 1 1/2 lb. Yukon Gold potatoes (cut to 1″ – 1½” chunks If desired)
• freshly ground black pepper
• 1/2 C sour cream
• chopped fresh cilantro (for garnishing, optional)

Directions:

1. Heat vegetable oil in a pot over high heat until it’s very hot. Add the pork cubes, leaving space between the cubes and in a single layer. Sear pork for three to five minutes, turning with tongs to brown on the other side. Work in batches until all pork is browned.
2. With all the browned pork in the pan, add onion and ½ teaspoon salt. Cook until onions are soft and translucent, about three to five minutes, Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant then reduce the heat to low.
3. Remove the paper husk from all of the tomatillos. Rinse any sticky residue from the tomatillos and cut into quarters. Into the blender or food processor add garlic, jalapeno, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down and you can blend until liquified.
4. Add browned meat, blended vegetables, 1 teaspoon salt and bay leaf. Cover and turn cooker to high.
5. Cook 1 ½ hours (maintaining a slow, steady simmer) If you are using potatoes, add them with ½ teaspoon salt, and black pepper. If the mix has reduced where the stock doesn’t cover the potatoes, add enough to cover. (As always with a slow cooker, remove the top for only enough time to add ingredients. It takes a while to come back up to temperature.)
6. Simmer until meat and potatoes are tender, about another 1 ½ – 2 hours.
7. Enjoy!

Ingredients:

• Swift Pork Shoulder
• 2 Tbsp kosher salt
• 2 1/2 Tbsp smoked paprika (regular paprika will work!)
• 2 1/2 Tbsp lemon pepper
• 1/2 tsp cayenne pepper (optional)
• 1 Tbsp garlic powder (smoked, regular garlic powder will work!)
• 1/2 Tbsp ground black pepper
• Yellow mustard (approximately 1/2 cup)
• 3 Tbsp Liquid Smoke
• 3 Tbsp Worcestershire sauce
• 1/2 C apple cider vinegar
• 1/2 C apple juice
• 1/2 C water

Directions:

1. Ensure Swift Pork Shoulder has come to room temperature. Rinse pork shoulder under water and pat dry and place on a cookie sheet.
2. Combine salt, smoked paprika, lemon pepper, cayenne pepper, smoked garlic powder, and black pepper in a bowl. Set aside.
3. Take Worcestershire sauce and pour all over pork shoulder ensuring it is thoroughly covered.
4. Repeat with the liquid smoke and then with the yellow mustard.
5. Take Pork Rub mixture and start sprinkling/rubbing in generous amounts all over pork shoulder ensuring that a thick layer is created – every nook and cranny.
6. Completely and tightly wrap pork shoulder in plastic wrap. Then double bag it in plastic bags and put in the fridge for a minimum of 12 hours.
7. After a minimum of 12 hours has passed, remove the pork shoulder from the fridge, unwrap, and let come to room temp.
8. Start smoker and bring up to 225ºF.
9. Combine apple cider vinegar, apple juice, and water and put in a spray bottle and set by your smoker.
10. Once the smoker reaches 225ºF. and pork shoulder is at room temp place pork shoulder on your smoker, fat side up (use middle rack if using an electric smoker).
11. Spray/spritz every 45-60 minutes with spray bottle
12. Add additional smoking chips, as needed.
13. Smoke until pork shoulder reaches a minimum of 190ºF. internal temp (approximately 60-90 minutes per pound).
14. Remove from smoker and place on cookie/baking sheet or large plate. Wrap in aluminum foil and then again in a couple of kitchen towels (this helps lock in the moisture). Let’s rest for one hour.
15. Shred with two forks and serve with homemade barbecue sauce.
16. Enjoy!

Ingredients:

• Swift Pork Belly 
• 2 heads of garlic cloves (separated)
• 1/4 C olive oil
• 1/3 C sea salt flakes
• 4 bunches sage

Directions:

1. Preheat the oven to 320°F. 
2. Arrange the garlic over the base of a baking dish. Rub the olive oil all over the pork belly and rub the salt into the skin. 
3. Place skin-side down on top of the garlic and cook for 3 hours. 
4. Increase the heat to 355°F. 
5. Turn over the pork, add the sage and cook for a further 30 minutes or until the skin is golden and crunchy.
6. Enjoy!

Ingredients:

• Swift Pork Belly
• 3 C dark beer (Stout/Porter/Dark [1 tall boy can])
• 3 Tbsp soy sauce
• 2 Tbsp dark soy sauce
• 2 Tbsp Shaoxing cooking wine
• 1 onion (sliced)
• 4 ginger (x4 cm, sliced)
• 2 cloves garlic
• 1 ts. five spice powder
• 2 yellow rock sugar (small Chinese, or 2 1/2 tbsp of regular sugar)
• green onions (finely chopped)
• toasted sesame seeds

Directions:

1. Slice the ginger and onions and roughly smash the garlic
2. Cut the Swift Pork Belly into 2cm x 3cm chunks. (Don’t cut them up too thin else they will melt away into nothing!)
3. In a skillet or heavy-bottomed pot, set the heat to medium and add in the pork belly to start browning it. (Be careful at this point. Pork belly splatters a lot! Use a lid as a shield to deflect some of that hot oil away from you, if you have to!)
4. When you have browned the pork belly halfway through, add in the onions, garlic, and ginger to brown them as well.
5. Once all the pork belly has been browned, add in the five spices, beer, rice vinegar, broth, soy sauce, dark soy sauce, shaoxing cooking wine, and sugar.
6. Set the stove to high and bring everything to a vigorous boil and boil it for 15 minutes
7. Once everything has boiled for 15 minutes, set the stove to medium-low to low heat and put a lid on the pot. You want the braising liquid to be doing a low rolling boil. 
8. Check on the pot at the 45-minute mark to make sure the sauce hasn’t reduced to less than half the amount of liquid and that it isn’t burning. If the sauce is a syrupy consistency, then it’s done. If the sauce hasn’t reduced to a syrupy consistency, cook it for another 35 minutes but check on it every 10 minutes. (For a total of 1 hour and 20 minutes)
9. If it still hasn’t reached that syrupy consistency, continue to cook it for 5-10 more minutes until the sauce has thickened.
10. Serve with white rice, plain noodles, or mashed potatoes.
11. Enjoy!

Ingredients:

• 2 Swift Pork Tenderloins 
• 2 limes
• Kosher salt
• freshly ground black pepper
• 1 tsp vegetable oil
• 12 oz fresh cranberries
• 2/3 C light brown sugar, packed
• 1 jalapeño, seeded and finely chopped

Directions:

1. Preheat the oven to 400ºF. Finely grate the zest from limes. Juice limes (about 4 tablespoons).
2. In a small bowl, mix half lime zest (about 2 tablespoons) with 1 teaspoon salt and 1/2 teaspoon pepper. Brush tenderloins with oil.
3. Place tenderloins in a nonstick roasting pan, fat side up. Roast, flipping them over after 8 minutes. 
4. Add lime zest mixture to the top, and continue roasting until a digital meat thermometer reads between 145ºF. (medium rare) and 160ºF. (medium), about 20-35 minutes.
5. Meanwhile, in a medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeño and remaining lime zest and juice. Bring to a boil over medium heat. 
6. Reduce heat to medium-low and simmer, stirring occasionally, until berries have burst and juices thickened, about 5 minutes. Set aside.
7. Transfer pork to a carving board and let stand for 3 to 5 minutes. Meanwhile, in the roasting pan, bring cranberry sauce to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon. 
8. Carve the pork and serve with sauce.
9. Enjoy!

Ingredients:

• Swift Pork Shoulder
• 10 cloves garlic, peeled and slivered into fourths
• 1 Tbsp fresh rosemary
• 1 tsp dried rosemary
• 1 Tbsp fresh thyme
• 1 tsp ground thyme
• 1 1/2 tsp smoked paprika
• 2 tsp fine sea salt
• 1 tsp black pepper (freshly ground)
• 1/2 C ground mustard (stone-)
• 5 C white wine (divided, such as Chardonnay or Pino Grigio)
• 1/4 C unsalted butter
• 1/4 C flour
• 1 Tbsp honey

Directions:

1. Pat dry the pork shoulder well with paper towels. Place it in a large roasting pan with high sides. With a sharp paring knife, cut 40 (1-inch deep) incisions all over the pork.
2. Insert a garlic sliver into each one (use your finger to make the holes large and deep enough to insert the garlic).
3. In a medium bowl, combine the rosemary, thyme, paprika, salt, pepper, and mustard; stir to form a thick paste. Coat the top and sides of the shoulder with this paste. 
4. Tent aluminum foil over the pork, making sure not to let the foil touch the meat; set aside at room temperature for 30 minutes (or make ahead and keep refrigerated up to 12 hours; bring back to room temperature for 30 minutes before roasting).
5. Preheat the oven to 425°F. 
6. Pour 3 cups of wine around the pork and cover again with the tented foil. Roast for 1 hour. Uncover and add 2 more cups of wine; cover again and continue roasting for 1 hour or until the internal temperature reaches 170°F. 
7. Remove roast from the oven and let it stand for 20 minutes; transfer roast to a large cutting board.
8. Enjoy!

Ingredients:

• Swift Brisket Flat
• 1 tsp minced garlic
• 2 tsp salt
• 1/2 tsp pepper
• 2 medium onions, diced
• 2 C dry red wine
• 1 can (14-1/2 ounces) unsalted diced tomatoes, undrained
• 2 ribs celery with leaves, chopped
• 1 stem fresh rosemary
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 8 medium carrots, diagonally sliced
• 1/4 C chopped fresh parsley leaves

Directions:

1. Heat oven to 325°F. Rub garlic over surface of Swift Beef Brisket Flat. Heat a large skillet or large braising pan over medium heat until hot. Place brisket in skillet, fat side down first; brown evenly on both sides. Remove brisket from skillet; season with salt and pepper. Pour off drippings if using the same pan in oven.
2. Add onions to large braising or baking pan. Place brisket over onions. Top brisket with wine, tomatoes, celery, rosemary, thyme, and bay leaf. Cover and cook in 325°F oven for 3 hours, basting occasionally with cooking liquid.
3. Add carrots and parsley to the cooking liquid; continue cooking, uncovered, for 30 minutes or until brisket and carrots are tender.
4. Remove brisket; keep warm. Skim fat from cooking liquid; discard rosemary and bay leaf. Remove fat from brisket, then carve brisket diagonally across the grain into thin slices; serve with some of the cooking liquid; garnish with parsley.
5. Enjoy!

Ingredients:

• Swift Chuck Roast, cut into 1-inch cubes
• 2 Tbsp vegetable oil
• 1 onion, diced
• 1/2 lb. button mushrooms, sliced
• 2 tsp minced garlic
• 1-12 oz. can dark beer
• 1 parsnip, diced
• 1 turnip, diced
• 1 lb. red-skinned potatoes, diced
• 1 Tbsp tomato paste
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tsp dried thyme leaves
• 3 C beef stock

Directions:

1. Season Swift Chuck Roast cubes with salt and black pepper to taste. Heat oil in a large stockpot over high heat. Sear cubes until brown, about 5 to 6 minutes. Remove cubes from the pan and set them aside.
2. Turn heat down to medium; add onions, mushrooms, and garlic to the pot and cook until lightly browned, about 4 to 5 minutes.
3. Pour beer into the pot and stir, scraping up and dissolving any browned bits of food into the liquid. Stir in tomato paste, thyme, turnips, parsnips, potatoes, salt, and pepper.
4. Add back in beef cubes and add enough beef broth to cover all ingredients, about 3 cups.
5. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours, stirring occasionally.
6. Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened 5 to 6 minutes. 
7. Remove from heat and adjust salt and pepper to taste.
8. Garnish with parsley, if desired.
9. Enjoy!

Ingredients:

• Swift Flank Steak (about 1-1/2 pounds)
• 1/4 C seasoned rice vinegar, divided
• 2 Tbsp honey
• 4 C water
• 4 C unsalted beef broth
• 1 onion, thinly sliced
• 3 Tbsp fish sauce
• 3 cloves garlic
• 2-inch piece fresh ginger, peeled, thinly sliced
• 1 star anise
• 4 C rice stick noodles
• 2 C fresh bean sprouts
• 1/2 C loosely packed fresh basil leaves
• 1/3 C chopped fresh cilantro leaves
• 1/3 C thinly sliced green onions

Directions:

1. Combine 2 tablespoons rice vinegar and honey in small bowl. Place beef Flank Steak and vinegar mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Combine water, broth, onion, fish sauce, remaining 2 tablespoons vinegar, garlic, ginger and star anise in stockpot; bring to a boil. Reduce heat; simmer 30 minutes. Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. 
3. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145°F) to medium doneness (160°F), turning once. Remove steak; keep warm.
4. Strain broth mixture and discard solids; return broth mixture to stockpot. Keep warm over low heat. Prepare noodles according to package directions using soaking or stir-fry method. Add noodles and any beef juices from steak to broth.
5. Cook’s Tip: Hot cooked soba or udon noodles may be substituted for rice stick noodles. Divide soup among 6 large bowls; serve with sprouts, basil, cilantro and onions, as desired. Carve steak across the grain into thin slices and add to soup. Serve soup with chili sauce, Sriracha, hoisin, and lime, if desired.
6. Enjoy!

Ingredients:

• Swift Stew Meat, cut into 1-inch pieces
• 1/4 C all-purpose flour
• 1 tsp salt
• 1/2 tsp dried thyme leaves
• 1/2 tsp pepper
• 3/4 C reduced-sodium beef broth
• 1/4 C tomato paste
• 1/4 C dry red wine
• 2 tsp minced garlic
• 1 lb. baby red-skinned potatoes, quartered
• 8 oz. assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
• 1 C baby carrots

Directions:

1. Combine Swift Stew Meat, flour, salt, thyme, and pepper in a large bowl; toss to coat. Place beef mixture in 4-1/2 to 5-1/2-quart slow cooker.
2. Combine broth, tomato paste, wine, and garlic in a small bowl; mix well. Add broth mixture to beef. Add potatoes, mushrooms, and carrots; mix well.
3. Cover and cook on HIGH for 5 to 6 hours, or on LOW for 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. 
4. Garnish with parsley, if desired.
5. Enjoy!

Ingredients:

• Swift Tri-Tip Roast

Rub:

• 1 Tbsp coarsely crushed mixed peppercorns (black, white, green and pink)
• 2 tsp minced garlic

Sauce:

• 1/3 C dry sherry
• 2 cloves garlic, thinly sliced
• 4 tsp cornstarch
• 1 can (14 to 14-1/2 ounces) of beef broth

Directions:

1. Preheat the oven to 425°F. Combine Rub ingredients; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven for 30 to 40 minutes for medium-rare; 40 to 50 minutes for medium doneness.
3. Remove roast when an instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand for 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile, prepare Sauce. Combine sherry and garlic in a small saucepan; bring to a boil. 
5. Cook 1 to 2 minutes or until liquid is reduced by half. Dissolve cornstarch in broth; add to saucepan. Bring to a boil, stirring constantly; cook and stir for 2 to 3 minutes or until slightly thickened. 
6. Season with salt and ground black pepper, as desired.
7. Carve roast across the grain into thin slices. Serve with sauce.
8. Enjoy! 

Ingredients:

• Swift Beef Tenderloin
• 1 tsp olive oil, divided
• 1/2 tsp salt
• 1/2 tsp pepper, divided
• 8 oz. mushrooms
• 1 large shallot
• 2 Tbsp dry red wine
• 2 Tbsp Dijon-style mustard
• 1/2 tsp dried thyme
• 1 sheet frozen puff pastry (1/2 package), thawed

Directions:

1. Heat 1/2 teaspoon oil in large nonstick skillet on medium-high heat until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of beef Tenderloin Roast. 
2. Place roast in skillet; brown evenly. Remove roast from skillet.
3. Heat oven to 425°F. Place mushrooms and shallot into food processor; pulse on and off about 10 times until finely chopped. Do not over process. Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat until hot. 
4. Add mushrooms and shallot; cook 4 to 6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2 to 3 minutes until all liquid is evaporated. Stir in mustard, thyme, remaining 1/4 teaspoon pepper. Cook 2 to 3 minutes. Remove from skillet to medium bowl; cool.
5. Cook’s Tip: Mushrooms and shallot may be finely chopped by hand. Line rimmed baking sheet with aluminum foil and place in oven. Unfold pastry dough on lightly floured cutting board. Roll pastry out into a 12 by 9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edge of dough. 
6. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges. Remove baking sheet from oven and dust lightly with flour. 
7. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut 4 (2-inch) vents in top of pastry.
8. Cook’s Tip: Use any excess dough to decorate Wellington. Bake in 425°F oven for 35 to 50 minutes or until golden brown and instant-read thermometer inserted into the center of roast registers 135°F for medium rare; 150°F for medium. 
9. Transfer Beef Wellington to a carving board. Let stand for 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
10. Carve into slices and serve with your favorite vegetables.
11. Enjoy!

Ingredients:

• Swift Beef Brisket Flat
• 2 Tbsp ground cumin
• 2 tsp ground cinnamon
• 2 Tbsp vegetable oil
• Salt and pepper, to taste
• 2 Tbsp minced garlic
• 1 C cran-apple, cranberry or apple juice, divided
• 3 to 4 medium red apples (such as Jonathan, Red Delicious, Jazz or Fuji), cored, cut into 16 wedges each (about 1-1/4 pounds)
• 3/4 C dried sweetened cranberries
• 2 Tbsp cornstarch

Directions:

1. Combine cumin and cinnamon; rub over beef Brisket. Heat oil in stockpot over medium heat until hot. Brown Brisket; season beef with salt and pepper, as desired.
2. Add 3/4 cup juice and garlic to stockpot; bring the liquid to a boil. Reduce heat; cover tightly and simmer for 2-3/4 to 3-1/4 hours. 
3. Add apples and cranberries to stockpot. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until Brisket and apples are fork-tender, stirring and rearranging apples once during cooking.
4. Remove Brisket; keep warm. Combine remaining 1/4 cup juice and cornstarch; stir cornstarch mixture into apple mixture. Bring to a boil, stirring constantly. 
5. Boil 1 to 2 minutes or until mixture has thickened, stirring frequently.
6. Trim fat from Brisket. Carve diagonally across the grain into thin slices. 
7. Season with salt and pepper, as desired. Serve beef with apple mixture.
8. Enjoy!

Ingredients:

•  Swift Beef Stew Meat, cut into 1 to 1-1/2-inch pieces
• 2 slices of Swift Double Smoked Thick Cut Bacon, cut into 1/2-inch pieces
• 1 tsp salt
• 1/2 tsp pepper
• 1 can (10-1/2 ounces) condensed French onion soup
• 1 C apple cider
• 1 lb. sweet potatoes, peeled, cut into 1-inch pieces
• 1/3 C unsweetened dried cranberries

Directions:

1. Cook Swift Double Smoked Thick Cut Bacon in stockpot over medium heat until crisp; remove with slotted spoon to paper-towel-lined plate. 
2. Brown 1/2 of Swift Beef Stew Meat in bacon drippings over medium heat; remove from stockpot. Repeat with remaining beef; season with salt and pepper.
3. Return beef and bacon to stockpot. Add soup and cider; bring to a boil. 
4. Reduce heat; cover tightly and simmer 1-1/2 hours.
5. Add sweet potatoes and cranberries to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 20 to 30 minutes or until beef and potatoes are fork-tender.
6. Enjoy!

Ingredients:

• Swift Beef Chuck Roast, cut into 1/2-inch pieces
• 2 cans (15-1/2 ounces each) of black beans, rinsed and drained
• 1 can (15-1/2 ounces) diced tomatoes (chili or zest-style)
• 1 medium onion, chopped
• 2 tsp chile powder
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp pepper
• 1 C prepared thick-and-chunky salsa

Directions:

1. Combine Swift Beef Chuck Roast and all other ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well. 
2. Cover and cook on HIGH for 5-1/2 to 6 hours or on LOW for 8 to 9 hours or until beef is tender. (No stirring is necessary during cooking.)
3. Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through.
4.  Serve with shredded cheddar cheese, diced red onion, diced green onion, diced avocado, and/or sour cream. 
5. Enjoy!

Ingredients:

• 1 package of Swift Double Smoked Thick Cut Bacon
• 2 1/2 lb. of Yukon Gold potatoes
• 1 can evaporated milk
• 2 1/2 C vegetable broth
• 2 Tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz. sharp cheddar cheese
• 1 bunch fresh chives
• 8 oz. sour cream

Directions:

• Peel potatoes and cut into chunks. Combine potatoes, evaporated milk, broth, butter, salt and pepper in a 4-quart slow cooker. Cover and cook on low setting until the potatoes are tender, 6-8 hours.
• While the soup cooks, cook the Swift Double Smoked Thick Cut Bacon in a large frying pan over medium-high heat until crisp, turning once, 4-5 minutes on each side. Transfer to paper towels to drain. Crumble the Swift Bacon. Coarsely shred cheese.
• Puree soup in slow cooker using an immersion blender.
• Divide soup in serving bowls. Top with cheese, chives, sour cream, and Swift Bacon. Enjoy!

Ingredients:

• 1 package of Swift Double Smoked Thick Cut Bacon
• Swift Pork Tenderloin
• Cooking oil spray
• 1 1/2 tsp paprika
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp chipotle chili (ground)
• 3/4 tsp salt
• 6 Tbsp maple syrup

Directions:

1. Preheat the oven to 425ºF. Coat a sheet pan with cooking spray.
2. Combine smoked paprika, garlic powder, chili powder, chipotle chili, and salt in a small bowl. Using a sharp knife, trim off any silver skin from the Swift Pork Tenderloin. Rub chili mixture over pork to coat.
3. Place Swift Double Smoked Thick Cut Bacon vertically on a surface. Fold the edges of the Swift Bacon over the pork so the pork is wrapped in the Swift Bacon.
4. Place the pork on the prepared sheet pan seam side down. Brush the Swift Bacon with maple syrup.
5. Roast the Swift Pork Tenderloin for 20 minutes. Remove the pork from the oven and brush bacon with the syrup pan juices. Return the pork to the oven and continue until you reach desired doneness (145ºF internal temperature).
6. Remove the pork from the oven and drizzle with the remaining 2 Tbsp of maple syrup.
7. Slice and enjoy!

Ingredients:

• 1 package of Swift Double Smoked Thick Cut Bacon
• Bacon fat mixture
• 4 cloves garlic
• 1 shallot
• Annatto oil (this part is optional)
• 2 Tbsp avocado or coconut oil
• 1 Tbsp annatto seeds 

Nem Nuong Ingredients:

• 1 lb Ground Swift Pork
• 4 Tbsp Cornstarch
• 3 Tbsp honey or maple syrup
• 2 Tbsp fish sauce
• 1 tsp Chinese Five Spice Powder
• 1 Tbsp rice cooking wine or sherry

Directions:

1. Start out by adding the bacon, garlic, and shallot into the food processor and pulse until a bacon paste forms. Set aside and save for later.
2. Next, make the annatto oil. This part is optional, but if you skip it, you will still need the oil to be added to the mixture so don’t forget to add it in!
3. Make your annatto oil (to add nice color to the Vietnamese Sausage Skewers)
4. Heat your oil in a pan on low heat and add the annatto seeds and stir for a few minutes. Once the seeds have turned the oil a bright orange color, turn the heat off.
5. Remove the seeds and save the oil for adding to the pork later.
6. Mix your sausage ingredients in the food processor.
7. Combine the ingredients in a food processor or stand mixer for 10 minutes. We are looking for a very fine texture here, like “Pork Paté”.
8. Add in the bacon fat mixture and annatto oil and mix for an additional 5 minutes.
9. Put the meat in the fridge to chill for 10 minutes. Meanwhile, soak your skewers in water.
10. Set up an area with the meat, your skewers, and a sheet pan or big platter where your place your skewers. Add a touch of oil to your gloves or hands so the meat doesn’t stick to your hands. Take a spoonful (about 1 Tbsp of meat) into your hands and roll it into a little ball. Continue to do this, rolling into balls, putting them onto the skewer, and repeating until you have worked your way through all the meat.
11. Skewer your Vietnamese Sausage Balls.
12. Preheat your grill to 450-500ºF degrees.
13.  Coat your grill grates with oil so your meat is less likely to stick. Grill your meat about 3 minutes per side, or until you’ve formed char marks, and then flip. If the meat is not ready to be flipped it will stick to the grates. Your skewers are done once the internal temp hits 145ºF internal degrees.
14. Serve them in lettuce wraps paired with this sweet, mildly spicy, umami flavor-packed Nuoc Cham sauce.
15. Enjoy!

Ingredients:

• 1 package of Swift Double Smoked Bacon
• 1 Onion
• 3 cloves garlic
• 4 red potatoes
• 16 oz. frozen corn
• 4 C vegetable broth
• 1 tsp dried thyme
• 3/4 C heavy cream
• 2 Tbsp flour
• 2 Tbsp fresh chives, chopped
• Salt and pepper, to taste

Directions:

1. Set slow cooker to the brown/sauté setting
2. Once hot, add Swift Double Smoked Thick Cut Bacon and cook until crisp, about 6 minutes. Transfer to a paper towel-lined plate
3. Add onion to pot and cook until soft, about 3-4 minutes. Add garlic and cook for 1 more minute
4. Stir in Swift Double Smoked Thick Cut Bacon, potatoes, corn, broth, thyme, salt and pepper
5. Adjust pressure to high and twist cover to lock. Set time for 10 minutes
6. Once cooked, remove cover. Stir in heavy cream and flour
7. Ladle into serving bowls and top with fresh chives
8. Enjoy!

Ingredients:

• 1 package of Swift Double Smoked Thick Cut Bacon
• 4 russet potatoes
• 2 Tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp garlic powder
• 1/2 tsp mustard powder
• 1/2 tsp paprika
• 2 Tbsp salted butter
• 2 Tbsp whole wheat flour
• 1 C whole milk
• 4 oz. sharp cheddar cheese

Directions:

1. Wash and thinly slice potatoes. Drizzle with olive oil, then season with salt, garlic powder, mustard powder, and paprika.
2. Bake the Swift Bacon and potatoes in the oven at 375ºF until golden and the Swift Bacon is cooked through.
3. Melt butter in a small sauté pan. When butter is melted add flour to create a roux, allow it to cook for a second, then slowly add milk little by little, allowing it to thicken each time.
4. Add cheese and additional salt and pepper to taste.
5. Scatter fries in serving dish. Pour hot cheese sauce over fries.
6. Top with bacon, sour cream, and chives. Enjoy!

Ingredients: 

• 4 Swift bone-in Pork Chops
• 1 C peach preserves
• ¼ C red wine vinegar
• ½ tsp minced fresh thyme
• ⅛ tsp cayenne pepper
• 1 bag frozen sliced peaches
• 1 tsp dijon mustard 
• Salt and pepper

Directions:

1.  Simmer the preserves, vinegar, thyme, and cayenne pepper in a saucepan over medium heat until reduced to 1 cup, about 3 minutes. 
2. Reserve ¼ cup of the glaze, then add frozen peaches to the saucepan with remaining glaze and simmer until peaches are soft and glaze is slightly thickened, about 10 minutes. 
3. Remove mixture from heat and stir in dijon mustard, then cover to keep warm. 
4. Season Swift Pork Chops with salt and pepper and grill over hot fire until browned and the internal temperature reaches 145ºF.
5. Brush the pork with the reserved glaze and cook one minute longer.
6. Transfer the pork chops to a platter and let rest before slicing, about 5 minutes. 
7. Pour sliced peach mixture over the pork chops and serve. 
8. Enjoy!

Ingredients: 

• 1 boneless Swift Pork Loin Roast
• ½ C maple syrup
• ⅛ tsp ground cinnamon
• 1 Tbsp grated orange zest
• Pinch ground cloves
• Pinch cayenne pepper
• ¾ tsp table salt 
• ½ tsp ground black pepper
• 2 tsp vegetable oil

Directions: 

1. Pre-heat the oven to 325ºF and move the oven rack to the middle position. 
2. Combine maple syrup, cinnamon, cloves, orange zest, and cayenne pepper together in a measuring cup. 
3. Pat Swift Pork Loin Roast dry with paper towels and sprinkle with salt and pepper. 
4. Heat oil in an ovenproof 10-inch skillet over medium-high heat and place Swift Pork Loin Roast fat-side down and cook until browned, about 3 minutes. 
5. Use tongs to rotate the roast one-quarter turn, repeat until the roast is browned on all sides and transfer to a plate. 
6. Add maple syrup mixture to the skillet and cook until fragrant on medium heat. 
7. Remove the skillet from heat and place roast in the skillet while coating with the glaze on all sides. 
8. Place the skillet in the oven and roast until the center registers 135 degrees, about 35 to 45 minutes. Be sure to coat the roast with the glaze twice during cooking. 
9. Transfer the roast to a carving board while allowing the glaze to thicken in the pan for about 5 minutes. 
10. Pour the thickened glaze over the roast and let it rest another 15 minutes before cutting into 1/4 inch slices to serve. 
11. Enjoy!

Ingredients:

• Swift Ground Pork
• 1 bag of tortilla chips
• 2 cloves garlic
• ½ C cherry tomatoes
• ⅛ tsp black pepper
• ¼ tsp salt
• 1 red pepper, chopped
• 1 C shredded mozzarella
• 1 C water
• ½ pitted black olives, sliced
• ¼ C chopped green onions
• 1 Tbsp olive oil

Directions:

1. Heat up the olive oil in a medium-sized pan and add the Swift Ground Pork once it’s hot. Break the pork into smaller pieces until it’s cooked and no longer pink.
2. Continue to cook until the pieces become slightly crisp and lightly brown.
3. Add the chopped garlic and a cup of water and cook with the lid on until the water evaporates.
4. Half the cherry tomatoes and add them to the pork. Cook until the tomatoes are mushy.
5. Season with salt and pepper and set aside to cool.
6. On a baking sheet, spread the tortilla chips, top with ground pork, sliced olives, red peppers, and mozzarella cheese.
7. Bake in the preheated oven at 350ºF for 10-15 minutes, or until the cheese is completely melted. 
8. Top and serve with green onions. Enjoy!

Ingredients:

• Swift Tri Tip Roast 
• 1 Tbsp Salt
• 1 Tbsp Pepper
• 1 Tbsp Paprika
• 1 Tbsp Garlic Powder

For the Chimichurri:

• 1 C fresh parsley
• ¼ C fresh cilantro (leaves only!)
• ¼ C fresh oregano
• ⅓ C chopped red onion
• 3 cloves garlic, peeled
• ½ tsp red pepper flakes
• ½ C virgin olive oil
• ¼ C red wine vinegar
• 3 Tbsp fresh lemon juice
• 1 tsp salt

Directions:

1. Pat dry and season your Swift Tri Tip and let it get to room temperature for 20 minutes.
2. Set your air fryer to 450ºF.
3. Drizzle the tri tip in olive oil before placing it in the air fryer to help crisp the outside of the roast a bit more when frying. 
4. Place the tri tip in the air fryer and let it cook for 8 minutes before flipping it onto the other side. 
5. After letting it cook for another 8-10 minutes, use a meat thermometer to check the temperature of the roast. 
6. Once the tri tip reaches an internal temperature of 140ºF for medium (150ºF for medium-well) place it on a cutting board and let it rest for at least 5 minutes before slicing. 

For the Chimichurri:

1. Once you place the Swift Tri Tip in the air fryer, begin adding the parsley, oregano, cilantro, red onion, and garlic to a food processor, pulsing to mince. 
2. Add the red pepper flakes, olive oil, vinegar, and lemon juice, pulsing 2 to 3 more times to mix everything.
3. Season with salt. Add more to taste.
4. Serve on top of cooked tri tip and enjoy!

Ingredients:

• 2 Swift Beef Boneless Ribeyes
• 1 yellow onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 8 oz sliced white mushrooms
• 4 hoagie rolls
• 10 slices provolone cheese
• 4 Tbsp butter
• Salt and pepper

Directions:

1. Begin by freezing ribeye steaks for approximately 30 minutes, until firm. Use sharp knife to slice ribeyes as thinly as possible and remove any excess fat. 
2. In a large cast iron skillet over medium heat, add 2 tablespoons of butter. Add onion, bell pepper, and mushrooms and cook until veggies are lightly browned and begin to caramelize slightly. Remove from pan and set aside.
3. Butter the insides of hoagie rolls and place on hot skillet to toast. Set aside.
4. Add 2 tablespoons of butter to pan over medium high heat. Add ribeye in one layer and season sliced ribeye with salt and pepper. Cook about 3-4 minutes – frequently stirring the meat until meat is cooked through. 
5. Once the ribeye is cooked, reduce heat to low and add the veggies back in and mix together. Top the cheesesteak mixture with provolone cheese, cover for one minute to allow cheese to melt.  
6. Divide into 4 equal piles and spoon the cheesesteak mixture onto your toasted hoagie rolls. Serve immediately and enjoy!

Ingredients:

• Swift Pork Picnic
• 1:1 ratio of pepper to salt
• 2:1 ration of garlic to onion

For the Mop Sauce:

• 2 C apple cider vinegar
• 1/2 C ketchup
• 1/4 C brown sugar
• 4 tsp salt (diamond)
• 2 tsp crushed red pepper

Directions:

1. Season your Swift Pork Picnic with the rub and fire up your smoker
2. Cook your pork at 250ºF (roughly an hour per pound)
3. While your pork cooks, make your mop sauce
4. 2 hours in, “mop” your pork with the sauce and repeat every hour (or when the bark is looking dry)
5. Around 165-170ºF or when the bark is set, wrap your picnic tightly in aluminum foil
6. Place back on the smoker until it reaches an internal temperature of 203-205ºF
7. Let it rest for a minimum of 30 minutes before shredding
8. Drizzle leftover mop sauce on top
9. Shred and enjoy!

Ingredients:

• 1 Package of Swift Double Smoked Thick Cut Bacon
• 18 dates

Directions:

1. Heat oven to 450ºF. Place a wire rack on a baking sheet. Arrange Swift Bacon slices evenly on the wire rack
2. Bake for 10 minutes and remove from the oven to let slightly cool, or until easily handled
3. Wrap each date in a piece of Swift Bacon, securing with a toothpick all the way through both ends
4. Place the bacon wrapped dates on the wire rack
5. Bake for 10 minutes, or until the Swift Bacon is firm and cooked. Remove from the oven and let cool for 2 to 3 minutes before serving
6. Enjoy!

Ingredients:

• 1 Package of Swift Double Smoked Thick Cut Bacon
• 6 Jalapeño peppers, halved
• 8 oz. cream cheese

Directions:

1. Preheat an outdoor grill to high heat
2. Spread the cream cheese into jalapeño halves
3. Wrap Swift Bacon around the stuffed jalapeños and secure with a toothpick
4. Place onto the grill and cook until the Swift Bacon is crispy
5. Enjoy!

Ingredients:

• 1 Swift Black Angus Tri-tip, trimmed
• 3/4 C Bachan’s Japanese BBQ OG Sauce, or yellow mustard (optional)
• 2 Tbsp Rainier Foods Blackened Seasoning (or your favorite seasoning)
• 2 Tbsp unsalted butter, sliced in halves
• Aluminum foil

Directions:

1. Trim your tri-tip of all fat and silver skin and slather about 1/4 cup of Bachan’s sauce on all sides as a binder. Then generously season all sides with Rainier Foods Blackened Seasoning. Wrap it in Saran Wrap to dry brine in the refrigerator overnight.
2. Set your smoker to 225ºF. Insert your thermometer into the thickest part of the meat and smoke the tri-tip until it reaches an internal temp of 165ºF. Then remove it from the grill and increase the grill temp to 275ºF.
3. Next, Place the meat on a double layer of foil. Add about 2/3 cup of the Bachan’s BBQ sauce over the meat, sprinkle more blackened seasoning and add 2 slices of unsalted butter on top and cook until it reaches an internal temp of 205ºF, or probe tender. Remove from the grill (still wrapped in foil) and place it in a cooler with a towel over it to rest for 1 hour. After resting, remove it from the foil and slice against the grain. Put the slices back into the juices so it soaks it up and then ENJOY!

Pro Tip: Tri-tip does have 2 different grain directions. Find where they meet and make your first slice there. Then, slice against the grain.

Ingredients:

• 1 Package of Swift Double Smoked Thick Cut Bacon
• 8 Hard boiled eggs, peeled and halved
• 1/4 C mayonnaise
• 1 tsp dill pickle juice
• 1/2 tsp yellow mustard
• Pinch of salt
• 1/8 tsp black pepper
• 1/8 tsp garlic powder
• 2 baby dill pickles, very finely diced
• 1/8 tsp paprika

Directions:

1. Cut peeled eggs in half lengthwise and place them on a serving platter.
2. Mash yolks to a fine crumb with a fork. Add mayonnaise, pickle juice, mustard, salt, black pepper, and garlic powder and mash together until creamy.
3. Mix in finely diced dill pickles. Add more seasonings to taste if needed.
4. Spoon a generous teaspoon of the egg mixture into each egg half. Garnish and top with paprika and cooked Swift Bacon.
5. Enjoy!

Ingredients:

• 1 Package of Swift Double Smoked Thick Cut Bacon
• 2 1/2 C bread flour
• 1 Tbsp granulated suugar
• 1 tsp salt
• 1 packet of instant yeast
• 1 C warm water
• 1/4 C tomato sauce
• 1/4 C barbecue sauce
• 8 oz. shredded mozzarella cheese
• 1/2 C caramelized onions

Directions:

1. In a large bowl, mix together 2 cups of bread flour, sugar, salt, and yeast.
2. Make a well in the center of the dry ingredients and add warm water. Using your hands, mix everything together until it forms a dough.
3. Turn the dough out onto a floured surface and knead the dough for 5 minutes or until the texture starts to smooth out.
4. Form the dough into a ball and place it into a greased bowl. Cover loosely with a dishcloth and let rise for 10 minutes.
5. Stretch the dough out into a 12-inch round and place on a pizza stone. Top with sauce, Swift Bacon, and cheese. Bake at 500ºF for 10 minutes!
6. Enjoy!

Ingredients:

• Swift Pork Loin
• 1/4 C olive oil
• 8 garlic cloves
• 1 bunch of rosemary leaves
• kosher salt
• freshly ground black pepper

Directions:

1. In a small bowl, stir olive oil with garlic, rosemary, salt, and pepper. Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight.
2. Preheat oven to 400ºF. Let the pork stand at room temperature for 30 minutes. Brush off as much of the marinade as possible. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
3. Add the pork to the skillet and cook over moderately high heat until browned all over, about 5 minutes.
4. Transfer the pork to the oven and roast for 40 to 45 minutes, until golden and a thermometer inserted in the thickest part registers 135ºF.
5. Transfer the roast to a work surface or carving board and let rest for 15 minutes before thinly slicing and serving.
6. Enjoy!

Ingredients:

• Swift Pork Loin
• 1 lb. baby red potatoes, halved
• 1 lb. carrots, peeled and cut into 1-inch pieces
• Kosher salt
• Black pepper
• 1/4 C honey
• 1/4 C balsamic vinegar
• 1/4 C low sodium chicken broth
• 1 Tbsp cornstarch

Directions:

1. Place potatoes and carrots in the bottom of a 6-quart or large slow cooker. Generously season the pork loin all over with salt and pepper. Place in the slow cooker on top of the vegetables.
2. Place the honey, vinegar, broth, and cornstarch in a medium bowl and whisk until smooth. Pour over the pork loin.
3. Cook until an instant-read thermometer inserted into the middle of the pork loin registers 155ºF, 5 to 6 hours on the low setting or 3 1/2 hours on the high setting. Slice the pork loin and serve with the vegetables and sauce.
4. Enjoy!

Ingredients:

• Swift Pork Backribs
• 1 Tbsp paprika
• 1/2 tsp ground cinnamon
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper
• 1/4 C bourbon
• 2 C your favorite barbecue sauce
• 1/2 C brown sugar

Directions:

1. Place paprika, cinnamon, garlic powder, oregano, and salt and pepper in a small bowl, and mix. Using a knife, carefully remove the membrane from the ribs. Spoon the rib rub onto the pork ribs, and use your hands to coat them on both sides with the seasoning.
2. Place ribs in a slow cooker. Combine barbecue sauce, bourbon, and brown sugar. Add 3/4 of the barbecue sauce mixture to the slow cooker with the ribs.
3. Cook on high for 4 hours, or low for 8 hours. Once cooked, set oven to broil at 300ºF. Remove the ribs and place them on a tin foil-lined baking tray. Spoon over 4 tablespoons of the rib sauce from the slow cooker. Baste with half of the remaining barbecue sauce. Set in the oven for 8 to 10 minutes, or until sauce starts to caramelize.
4. Place remaining barbecue sauce and leftover juices into a small bowl for dipping. Cut ribs into pieces and serve. Garnish with parsley and enjoy!

Ingredients:

• 1 rack Swift St. Louis Style Pork Spareribs
• Kosher salt and freshly ground black pepper
• 5 Fresno chiles, seeded if desired
• 10 garlic cloves
• 1/2 C olive oil
• 1 Tbsp unseasoned rice vinegar
• 1 Tbsp fresh rosemary leaves
• 1/2 tsp crushed red pepper flakes
• 2 Tbsp chopped fresh parsley
• Lemon wedges, for serving

Directions:

1. Preheat oven to 250ºF. Place a double layer of foil large enough to wrap ribs on a rimmed baking sheet (to catch any drips). Set ribs on top and generously season with salt and pepper.
2. Pulse chiles, garlic, oil, vinegar, rosemary, and red pepper flakes in a food processor until the mixture is smooth (a few larger pieces should still be visible). Rub ribs all over with marinade and pour any excess over top. Wrap up tightly in foil.
3. Roast ribs until the meat is tender but not quite falling off the bone, 2-1/3 hours. To check doneness, run a paring knife through 2 or 3 ribs; it should slide easily into flesh.
4. Heat broiler. Once ribs are cool enough to handle, remove foil and reserve juices. Place ribs on a clean rimmed baking sheet and broil until charred in spots and marinade has formed a golden-brown crust, 8-10 minutes. Transfer to a cutting board and let rest at least 10 minutes.
5. Slice meat into individual ribs. Drizzle with reserved juices and top with parsley. Serve with lemon wedges.

Ingredients:

• Swift Pork Shoulder Butt
• 16 oz. soda (coca-cola, not diet)
• 1/4 C water
• 1 tsp garlic salt
• 1/8 tsp salt
• 1/4 tsp pepper
• 4 oz. diced green chilies
• 10 oz. red enchilada sauce
• 3/4 C brown sugar
• 8 oz. cream cheese, cut into 1/2 inch cubes
• 1 lb. white American cheese, cut into 1/2 inch cubes
• 1 Tbsp salted butter
• 1/2 Tbsp jalapeños, minced
• 4 Tbsp milk
• 2 Tbsp cilantro, chopped fine
• Tortilla chips

Directions:

1. Spray insert of a large crock pot with non-stick spray. Place Swift Pork Shoulder Butt inside. Pour 8 ounces of Coca-Cola and water all around the pork. Sprinkle evenly with garlic salt, salt, and pepper. Cover with lid and cook on high heat for 6 hours, or on low heat for 8-9 hours.
2. Remove pork from crock pot and transfer to a cutting board. Discard liquid from crock pot. Shred pork with two forks, and remove any fat.
3. In a blender or food processor, blend the remaining 8 oz. of Coca-Cola, diced green chilies, enchilada sauce, and brown sugar. Blend until smooth.
4. Place shredded pork back in the crock pot. Pour the enchilada sauce mixture over the shredded pork. Cover crock pot with lid and cook another 1 to 2 hours on low heat or until heated through.
5. Serve and enjoy!

Ingredients:

• Swift Pork Chops
• 1/4 C olive oil
• 2 Tbsp wholegrain mustard
• 1/4 C balsamic vinegar
• 1 Tbsp fresh rosemary
• salt and pepper, to taste

Directions:

1. Make the marinade. Whisk the olive oil, mustard, vinegar, rosemary, salt, and pepper in a bowl until it begins to emulsify.
2. Place the pork chops in a baking dish, then pour the marinade over the chops and rub it all over them evenly, so they’re completely covered. Cover with plastic wrap and refrigerate for at least 1 hour to overnight.
3. Preheat the oven to 425ºF.
4. Remove the plastic wrap from the baking dish and bake them for about 20 to 20 minutes, or until the internal temperature of the pork chops reaches 145ºF.
5. Serve and enjoy!

Ingredients:

• Swift Pork Butt
• Pizza Dough
• Olive oil
• 1/3 C BBQ Sauce
• 3 oz. shredded mozzarella
• 1 green onion, thinly sliced for topping
• 1 Red onion, thinly sliced
• Handful grated parmesan
• Cornmeal, for dusting
• Flour, for the workspace

Directions:

1. Place a pizza stone in the top 1/3 of your oven and heat your oven to 550ºF (500ºF if your oven doesn’t go that high), letting it hold at temperature for at least 30 minutes.
2. Dust a pizza peel or your baking sheet with a light dusting of flour and a couple generous pinches of cornmeal.
3. Gently stretch the pizza dough in a 12-14 inch round or divide into 3 portions and stretch, for individual sliced pizzas.
4. Brush a ~1-inch border of olive oil around the edge of the pizza dough.
5. Spread the barbecue sauce over the crust.
6. Sprinkle dough with pulled pork, followed by mozzarella, white/light green portions of the green onions, red onions, and a sprinkle of parmesan cheese.
7. Transfer your pizza from the pizza peel to baking stone (or baking sheet).
8. Bake for 7-9 minutes for a single large pizza (5-7 minutes for individual pizzas) until the dough is blistered, the edges are golden brown and crispy, and the cheese starts to brown.
9. Remove from oven, sprinkle with the sliced dark green onion tops, slice, and serve!
10. Enjoy!

Ingredients:

• Swift Pork Chops
• 1 tsp paprika
• 2 tsp Italian seasoning
• salt
• fresh cracked black pepper
• 1 Tbsp butter
• 1 Tbsp olive oil
• 4 oz. mushrooms
• 5 garlic cloves
• 1 1/2 C heavy cream
• 1/2 C chicken broth
• 1/4 C parmesan, grated
• 1 Tbsp parsley

Directions:

1. Pat the pork chops dry with a paper towel and place them in a medium bowl. Add paprika, 1 teaspoon Italian seasoning, salt and pepper, and shake together with pork chops to coat them.
2. Heat olive oil and butter in a skillet over medium-high until butter is melted. Sear the pork chops for 4 minutes on each side until well browned on both sides. Transfer the pork chops to a plate and set aside.
3. In the same skillet, add the mushrooms and saute until golden brown.
4. Keeping the mushrooms in the pan, now add garlic, parsley and remaining 1 teaspoon of Italian seasoning and cook for another minute or so. Now add chicken broth and heavy cream, and simmer for 3-4 minutes until slightly thickened and adjust seasoning if needed. Add grated Parmesan to thicken the sauce. I used ¼ cup, but feel free to use up to ½ cup.
5. Place pork chops and their juices back into the sauce and allow to reheat for 2-3 minutes. Garnish with fresh parsley.
6. Serve the garlic pork chops over penne pasta or with vegetables.
7. Enjoy!

Ingredients:

• Swift Pork Chops
• 1 tsp vegetable oil
• 1/4 C Italian salad dressing
• 1/4 C barbecue sauce

Directions:

1. Heat oil in large skillet over medium-high heat and brown chops about 1 minute on each side.
2. Add remaining ingredients to pan, stirring to blend. Cover and simmer for 5-8 minutes until internal temperature on a thermometer reads 145ºF, followed by a 3-minute rest time.
3. Enjoy!

Ingredients:

• Swift Pork Tenderloin
• 1/2 C Gochujang sauce
• 1/4 C reduced sodium soy sauce
• 3 scallions, chopped
• 2 C cooked brown rice
• 12 butter lettuce leaves
• 1 C English cucumber, thinly sliced
• 1 C shredded carrots
• 1/2 Tbsp sesame seeds
• 2 scallions, sliced
• Gochujang sauce, for garnish

Directions:

1. Place the pork slices in a large bowl. Add Gochujang sauce and soy sauce, toss to coat. Cover with plastic wrap and marinate for 2-24 hours in the refrigerator.
2. Preheat the air fryer to 400°F. Working in batches, arrange a single layer of pork in the air fryer, discarding excess marinade. Cook for about 10 minutes, flipping halfway until browned. To serve, divide brown rice among the 12 lettuce leaves. Top with pork, cucumber, carrots, sesame seeds, scallions, and Gochujang sauce.
3. Enjoy!

Ingredients:

• Swift Pork Tenderloin
• 1/4 C whole grain dijon mustard
• 2 Tbsp honey
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp olive oil
• 2 sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 poblano pepper, diced
• 2 scallions, sliced

Directions:

1. Preheat oven to 400°F.
2. In a small bowl whisk together Dijon mustard, honey, garlic, salt, and pepper. Rub each pork tenderloin with the sauce until thoroughly coated.
3. Over high heat, add olive oil to large cast iron or oven-safe skillet. Sear tenderloin on each side, then add sweet potatoes, red bell pepper, and poblano to the skillet. Top with remaining sauce, place into oven. Roast until the pork reaches an internal temperature of 145°F, about 10 to 15 minutes. Let rest for 3 minutes before slicing and serving. Garnish with scallions.
4. Enjoy!

Ingredients:

Directions:

1. Heat sesame oil in a large skillet over medium heat. Add red onion, cook 2-3 minutes. Add garlic and ginger. Cook until fragrant, about 1 minute. Add ground pork and Sriracha. Cook and crumble until pork is cooked through, about 7-10 minutes.
2. Add coleslaw mix, red bell pepper, carrots, soy sauce, sesame oil, rice wine vinegar, black pepper, and salt, to taste, and stir until well combined. Cook, stirring occasionally, until cabbage is tender, about 5 minutes.
3. Spoon pork-cabbage mixture in to a serving bowl. Drizzle with sauce of choice and garnish, if desired.
4. Optional for garnish: sliced green onions, sesame seeds, wonton strips.
5. Optional sauces: hoisin or duck sauce, sriracha, hot sauce, or sweet chili garlic sauce. For a creamy sauce, mix together Greek yogurt, sriracha, lime juice and salt to taste.
6. Enjoy!

Ingredients:

Directions:

1. Slice the pork tenderloin into thin strips and add them to a bowl.
2. Add the 1/4 cup soy sauce, 2 Tbsp. maple syrup, 2 Tbsp. rice vinegar, orange juice and zest from 1 orange, 2 tsp. minced garlic and 1 tsp. grated fresh ginger to the sliced pork and stir well to fully combine.
3. Marinate the pork for at least three hours or overnight if possible.
4. Soak 8 wooden skewers {6-8 inches long) in water for at least an hour.
5. Take the slices of marinated tenderloin and thread each piece onto the skewers, taking care not to overfill the skewer.
6. Repeat this process until all of the pork has been used.
7. Make the dipping sauce by combining all of the ingredients (2 tbsp soy sauce, 3 tbsp rice vinegar, 1 1/2 tbsp sesame oil, juice of 1/2 lime, 1 tbsp brown sugar, 1 tsp minced garlic, 1 tsp chopped chives, 1 tsp red pepper flakes) in a bowl and whisking them together. Set aside.
8. Place the skewers on the hot grill and sear for 2-3 minutes before turning each skewer over and moving to the indirect heat spot on your grill for 2 more minutes.
9. Once the skewers are fully cooked brush them lightly with some of the dipping sauce.
10. Place the tenderloin skewers on a large plate and serve with some rice on the side and the dipping sauce.
11. Enjoy!

Ingredients:

• Package of Swift Pork Chops
• 1/2 C of your favorite BBQ sauce
• 1/4 C oil
• 3 Tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 2 cloves garlic
• 2 tsp dried thyme
• 1 tsp cayenne pepper
• salt, to taste

Directions:

1. In a large bowl, whisk together barbecue sauce, oil, lemon juice, Worcestershire sauce, garlic, thyme, cayenne pepper, and salt.
2. Place the pork chops in the bowl and marinate for at least 1 hour or up to 8 hours.
3. Preheat grill or indoor grill pan to medium-high heat. Place the marinated pork chops on the grill, and allow them to cook for about 3 minutes per side, then reduce heat to medium-low and cook until the thickest part of the pork chop reaches between 145 degrees (medium-rare) and 160 degrees (well done).
4. Let pork chops rest for 3 minutes before serving.
5. Enjoy!

Ingredients:

• Swift Top Sirloin Steak
• 6 C torn romaine lettuce
• 1 medium cucumber, thinly sliced
• 1/2 small red onion, cut into thin slices
• 2 Tbsp crumbled feta cheese
• 8 Greek or ripe olives (optional)
• 2 pita breads, toasted, cut into wedges

• 2/3 C fresh lemon juice
• 2 tsp dried oregano
• 1/3 C olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper

Directions:

1. Whisk marinade ingredients in small bowl. Place beef Steak and 1/2 of marinade in food-safe plastic bag; turn to coat.
2. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Reserve remaining marinade.
3. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat.
4. Broil 9 to 12 minutes for medium rare (145°F) doneness, turning once. Do not overcook. Remove; let stand 10 minutes. Carve into thin slices.
5. Cook’s Tip: To grill, place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) , turning occasionally.
6. Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges.

Ingredients:

• 1 Swift Tri Tip
• 2 large navel oranges
• 1-1/2 Tbsp extra light olive oil
• 3 tsp jerk seasoning
• 2 C baby arugula
• 1 Fresh California Avocado, peeled, sliced
• 16 white corn tortillas (6-inch diameter), warmed
• 1/3 C chopped salted cashews

Directions:

1. Cut one orange in half; squeeze juice from one half to measure about 3 tablespoons. For dressing, combine juice, olive oil and 1 teaspoon jerk seasoning in small bowl. Mix well; set aside.
2. Rub beef steak on both sides with remaining jerk seasoning.
3. Place steak on grid over medium, ash-covered coals; grill steak, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 10 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steak diagonally into thin slices.
4. Meanwhile, peel remaining orange and orange half; cut into sections. Place in medium bowl with arugula and avocado. Add dressing; toss gently.
5. Stack two tortillas for each taco. Top one side of tortillas with beef slices, arugula-avocado mixture and cashews; fold in half. Serve immediately.

Ingredients:

• 1 Swift Beef Flank Steak

• 1/3 C lemon juice
• 2 Tbsp vegetable oil
• 2 Tbsp dried oregano leaves

• 1/3 C olive tapenade
• 1 C frozen chopped spinach, thawed and squeezed dry
• 1/4 C crumbled low-fat feta cheese

• 4 C grape or cherry tomatoes
• 1/2 tsp salt

Directions:

1. Place steak between 2 pieces of plastic wrap.  Using smooth side of meat mallet, pound steak to 1/2-inch thickness.  Place steak in large food-safe plastic bag or large baking dish.  Combine marinade ingredients in small bowl.  Pour marinade over steak; turn to coat.  Close bag securely or cover dish and marinate in refrigerator 4 hours or as long as overnight, turning occasionally.
2. Preheat oven to 425°F. Line shallow baking pan with parchment paper.  Remove steak from marinade.  Reserve remaining marinade; cover and refrigerate.  Place steak on cutting board so grain is running top to bottom.  Spread tapenade on steak.  Arrange spinach evenly on tapenade and sprinkle with feta.  Starting from side closest to you, roll the steak tightly to form a log.  Using 6 (8-inch long) pieces of kitchen string, tie log in even intervals.
3. Cut log between string into 6 equal pieces, leaving string in place.  Place pieces, cut-side up, on baking pan.  In a medium bowl, combine reserved marinade and tomatoes, toss to coat.  Arrange tomato mixture around pinwheels.  Roast in 425°F for 25 to 35 minutes until instant read temperature inserted horizontally into center registers 165°F.  Let stand 5 minutes before serving.
4. Enjoy!

Ingredients:

• 4 beef Tenderloin Steaks, cut 3/4 inch thick (4 ounces each)
• 1/2 teaspoon freshly ground black pepper
• 1 package (5 ounces) mixed baby salad greens
• 1 medium red or green ripe pear, cored, cut into 16 wedges
• 1/4 cup dried cranberries
• 1/4 cup coarsely chopped pecans, toasted
• 1/4 cup crumbled goat cheese (optional)

Honey Mustard Dressing:

• 1/2 cup prepared honey mustard
• 2 to 3 tablespoons water
• 1-1/2 teaspoons olive oil
• 1 teaspoon white wine vinegar
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt

Directions:

1. Season beef Tenderloin Steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
2. Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
3. Carve steaks into thin slices; season with salt, as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.

Ingredients:

• 1 beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
• 1 tablespoon olive oil
• 6 onions, thinly sliced
• 1/3 cup pomegranate molasses
• 1/3 cup barbecue sauce
• 1/3 cup reduced-sodium beef broth
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Pomegranate arils (optional)

Directions:

1. Heat oil in large skillet over medium-high heat. Add onions and cook 20 to 30 minutes until caramelized, stirring often. Lower heat if necessary. Meanwhile, combine molasses, barbecue sauce, broth and mustard in small bowl. Add molasses mixture to skillet after onions are caramelized; stirring to combine.
2. Preheat oven to 325°F. Coat shallow roasting pan with nonstick cooking spray. Season both sides of brisket with salt and pepper. Place brisket into prepared pan, fat-side up. Top brisket with onion mixture. Cover tightly with aluminum foil. Braise in 325°F oven 2-1/2 to 3 hours or until brisket is fork-tender.
3. Remove brisket from roasting pan; keep warm. Trim fat; carve diagonally across the grain into thin slices. Season with salt and pepper, as desired. Serve with caramelized onions mixture. Garnish with pomegranate arils.

Ingredients:

• 2 Swift Pork Shoulder Butts
• Your favorite pork rub
• Your favorite BBQ rub
• Pink himalayan salt
• Spicy mustard
• Mayonnaise
• 1 whole pineapple
• Avocado Oil
• 2 Pickled onions
• 1 package of slider buns
• Kosher dill pickles

Pork Butt glaze:

• 1 C apple juice
• 1/2 C cayenne hot sauce

Directions:

1. Remove 2 Swift Pork Shoulder Butts from the package, score the fat cap, add mustard/mayo as binder, and season with your favorite Pork rub and pink himalayan salt.
2. Slice a fresh pineapple into circles, add avocado oil, and season with your favorite fruit rub.
3. Place the 2 Pork Shoulder Butts on your Smoker cooking indirect over lump charcoal and hickory chunks for ~6 hours or until 195F internal temp.
4. Mix the Pork Butt glaze consisting of apple juice and cayenne hot sauce.
5. Spritz the Pork Butts with glaze every 20-30 minutes after 2 hours in the Smoker and place the pineapple slices on the smoker toward the end of the Pork Butt cook.
6. Remove the Pork Butts from the smoker and rest for 30-45 minutes.
7. Slice the Pork Butt with your Chef’s Knife in the center then pull the Pork apart with your hands while using gloves.
8. Build the BBQ Pork Slider with a Sweet Slider Bun, Pineapple slice, Pulled Pork, BBQ sauce, Pickled Onions, and Kosher Dill Pickles.
9. Pair the delicious Swift BBQ Pork Sliders with your favorite slaw and enjoy!

Ingredients:

• 1 Swift Beef Chuck Roast
• 1 tsp pepper
• 2 tsp olive oil
• 1 large onion, thinly sliced
• 1 C water
• 2 Tbsp Worcestershire sauce
• 2 Tbsp plus 1 teaspoon prepared horseradish, divided
• 1 C uncooked quick-cooking (pearled) barley or farro
• 4 C thinly sliced kale or baby spinach leaves

Directions:

1. Press pepper evenly onto all surfaces beef Pot Roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.
2. Add onion, water, Worcestershire sauce and 2 tablespoons horseradish. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
3. Meanwhile, prepare barley according to package directions for 6 servings. Remove from heat. Stir in kale. Cover; let stand 5 minutes.
4. Remove pot roast; keep warm. Skim fat from cooking liquid, if necessary; bring to boil. Reduce heat to medium and cook 10 to 13 minutes or until reduced to 1-1/2 cups, stirring occasionally. Stir in remaining 1 teaspoon horseradish.
5. Remove bone from pot roast. Carve pot roast into thin slices. Return beef to cooking liquid and heat through. Serve beef over barley mixture.

Ingredients:

• 2 Swift Ribeye Steaks, 1 inch thick (about 8 ounces each)
• 1 package (8 ounces) cremini or button mushrooms, cut in half
• 1 tsp dried thyme
• 3/4 C balsamic vinegar
• 2 Tbsp butter
• 1/4 tsp salt

Directions:

1. Heat large nonstick skillet over medium heat until hot. Place beef Ribeye Steaks in skillet and cook steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
2. Season steaks with salt and pepper, as desired.
3. Add mushrooms and thyme to same skillet; cook and stir 3 to 5 minutes or until tender. Remove mushrooms; set aside. Add balsamic vinegar to skillet; increase heat to medium-high. Cook and stir 7 to 10 minutes or until browned bits attached to skillet are dissolved and sauce is reduced to 1/4 C.
4. Stir in butter, mushrooms and 1/4 tsp salt. Cook and stir until heated through.
5. Season steaks with salt and pepper, as desired. Serve sauce with steaks.

Ingredients:

• 2 Swift Spareribs
• Your Favorite pork rub
• Pink Himalayan salt
• Yellow mustard
• Pickled onions

Honey Chipotle Sauce:

• 3/4 C honey
• 1 7 oz. can chipotle peppers in adobo sauce
• 1 tsp garlic powder
• 1 tsp white vinegar
• 3 Tbsp soy sauce
• 1 tsp lemon juice

Directions:

1. Remove 2 Swift Sparerib racks from the package, add mustard as a binder, and season with your favorite pork rub and pink Himalayan salt.
2. Make the Honey Chipotle Sauce using honey, chipotle peppers in adobo sauce, garlic powder, white vinegar, soy sauce, and fresh-squeezed lemon juice, then mix evenly in a blender.
3. Place the two spare rib slabs on your smoker, cooking indirect over lump charcoal and hickory chunks for ~2 hours or until 180°F internal temp is reached.
4. Spritz the pork ribs with apple juice every 15-20 minutes and sauce the ribs with the Honey Chipotle Sauce during the last 20-30 minutes of the cook.
5. Remove the pork spareribs from the smoker and let rest for 15-20 minutes.
6. Slice the pork spareribs into individual rib bones with your chef’s knife and dip in the tasty Honey Chipotle Sauce.
7. Pair the delicious Swift Pork Spareribs with your favorite slaw and pickled red onions!

Ingredients:

Rib Ingredients:

• 2 Swift St. Louis Style Pork Spare Ribs
• BBQ rub of choice
• 2 Tbsp yellow mustard (or binder of choice)
• ¼ C light brown sugar
• 8 Tbsp butter
• 2 Tbsp honey
• ¼ C apple juice
• Toasted sesame seeds (for garnish)
• Scallions, sliced (for garnish)

Glaze Ingredients:

• 3 Tbsp sambal oelek
• 3 Tbsp Bachan’s Japanese BBQ Sauce
• 1 Tbsp honey

Directions:

1. Remove the membrane from the back side of your ribs. Use a butter knife if needed to get between a bone and the membrane to pull it off.

*Pro Tip!* – Use a paper towel for the ultimate grip!

2. Rub 1 tbsp. of yellow mustard (or binder of choice) all over both sides of your ribs.
3. Season your ribs liberally on both sides with your BBQ rub of choice. Our favorite is “Rack City” by White Bulls BBQ.
4. Set your smoker to 225°F, and smoke your ribs uncovered for 3 hours.
5. When you’ve got about 15 minutes left, prepare two piles of double layered aluminum foil needed for the next step, and spread out your brown sugar, butter, and honey. Since we are smoking 2 racks of ribs in this recipe, you will divide the ingredients equally to place on two separate piles of the foil.
6. At the 3-hour mark, remove your ribs from the smoker and place them meat side down onto the bed of brown sugar, butter, and honey on your foil piles. Fold both sides of your foil over the ribs tightly, and also close up one end of the wrap.  Carefully pour your apple juice into the foil wrap through the remaining open end, then seal the wrap up tight.  Remember, since we are smoking 2 racks in this recipe, you will divide the apple juice equally as well.
7. Place your now wrapped ribs back on the smoker for 2 additional hours, continuing at 225°F.
8. When you’ve got about 10 minutes left, go ahead and make your glaze by whisking your sambal oelek, Bachan’s bbq sauce, and honey together in a small bowl.
9. Once the 2 hours are up, remove your ribs from the foil wraps, and place them back on your smoker uncovered. Using a silicone brush, spread your glaze over each rack of ribs, and let them continue to cook for 45-60 minutes. You want to make sure that the glaze is fully set, while also making sure it doesn’t scorch. (shoot for 200°F internal temp).
10. Remove your ribs from the smoker, and garnish with the toasted sesame seeds and sliced scallions.

Ingredients:

• 3 racks Swift Pork Backribs
• 1/4-1/2 C olive oil

Dry rub:

• 1/2 C brown sugar
• 1/2 C paprika
• 1 Tbsp Salt
• 1 Tbsp Pepper
• 1 Tbsp Chipotle pepper
• 1 Tbsp Garlic powder
• 1 tsp cayenne pepper

BBQ sauce:

• 1 C brown sugar
• 1 Tbsp yellow mustard
• 1 C ketchup
• 1/2 C white vinegar
• 1/4 C honey
• Add dry rub to taste
• Add liquid smoke if cooking indoors

Directions:

1. Combine ingredients for dry rub in a bowl and stir until well combined.
2. Combine sauce ingredients in a medium saucepan. Bring to a slight boil and reduce heat to low. Simmer until thickened.
3. Rub ribs with olive oil coating both sides.
4. Liberally apply dry rub on both sides
5. Grill at 250 to 275 degrees for approximately 2 hrs until internal temperature is approx 145 degrees
6. Wrap ribs in foil and cook for another 90 minutes until final temperature is between 195 and 203 degrees
7. Open foil and apply BBQ sauce let bake on surface for 10 to 15 minutes
8. Serve and enjoy!

Ingredients:

• 1 package of Swift Bacon
• 18 slices of white sandwich bread
• 2 Tbsp butter
• 12 large eggs
• sea salt and black pepper (to taste)
• 2 Tbsp fresh Italian parsley

Directions:

1. Working with one slice at a time, thin out bread slices with a rolling pin. Cut out 2 circles from each slice of bread
2. Place 3 overlapping circles of bread into each well of the prepared pan. Create sturdy muffin cups. Brush with melted butter
3. Lay 2 slices of cooked Swift Bacon over each muffin cup. Press bacon down into the cups
4. Crack eggs into the cups, directly over the Swift Bacon. Sprinkle with seasonings
5. Bake for 20-25 minutes at 350°F
6. Enjoy!

Ingredients:

• 1 package of Swift Double Smoked Thick Cut Bacon
• 12 Jalapenos
• 1 C cream cheese
• 1/4 C cheddar cheese
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Directions:

1. Preheat the air fryer to 325°F
2. In a mixing bowl, stir together the cream cheese, cheddar cheese, black pepper, and garlic powder
3. Fill each jalapeño half with about 1 tablespoon of the cream cheese mixture
4. Wrap a slice of Swift Bacon tightly around each jalapeño half and secure horizontally with a toothpick. Repeat with all the peppers.
5. Place jalapeño poppers in the air fryer and cook for 10-14 minutes, until the Swift Bacon is cooked through and crisp to your liking
6. Enjoy!

Ingredients:

• 1 Swift Pork Tenderloin
• 1 Swift Double Smoked Thick Cut Bacon Package
• Salt
• Black Pepper
• 1/4 C Butter
• 2 tsp Dijon-style mustard
• 1 clove garlic

Directions:

For the Garlic Butter:

1. In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking.

For the Bacon-Wrapped Pork Medallions:

1. Cut tenderloin in 8 slices (medallions) approximately 1 to 1 1/4-inch wide. Place two medallions together and wrap bacon slice around both pieces to hold together. Secure with wooden pick. Repeat with remaining pork medallions and bacon.
2. Season both sides with salt and pepper and spray lightly with cooking spray: broil or grill.
3. Remove wooden pick and serve with garlic-mustard butter.
4. Enjoy!

Ingredients:

• 4 Swift Bacon-Wrapped Pork Loin Filets
• kosher salt (to taste)
• coarse ground black pepper (to taste)
• 6 Tbsp butter
• 1 Tbsp shallots minced
• 2 cloves garlic minced
• pinch red pepper flakes
• 2 fresh peaches sliced
• 1/2 C Hey Grill Hey Whiskey Peach BBQ Sauce
• fresh parsley to garnish

Directions:

1. Heat the grill to medium heat, about 400°F with an indirect zone.
2. Season the Swift Meats bacon-wrapped pork loin filets on both sides with a pinch of salt and pepper.
3. Grill the filets over indirect heat for about 10 minutes, or until the internal temperature reaches 90°F.
4. While the filets are grilling, place a cast iron pan over medium heat. Add the butter, shallots, garlic and red pepper flakes. Once the filets reach 90°F, place them in the skillet. Cook 2-3 minutes per side, basting with the butter.
5. Remove the filets from the pan. Add the peaches and BBQ sauce. Cook for 30-60 seconds.
6. Place a pork loin filet on each plate and top with the barbecue peaches. Garnish with fresh parsley.

Ingredients:

• 1 Package of Swift Double Smoked Thick Cut Bacon
• 1 bunch of asparagus
• 1 Tbsp Olive oil
• 1.2 Tbsp sesame oil
• 1 1/2 Tbsp Brown Sugar
• 1 Garlic clove, minced
• 1/2 Tbsp sesame seeds

Directions:

1. Preheat the oven to 400°F
2. Carefully wrap one piece of bacon around the asparagus bundle and place bundles in a baking dish.
3. Drizzle olive oil, brown sugar, sesame oil, garlic cloves, and sesame seeds over top.
4. Bake for 25 minutes.
5. Enjoy!

Ingredients:

• 3 Swift Bacon-Wrapped Pork Loin Filets
• BBQ Rub of choice
• Olive Oil

Crispy Smashed Potatoes:

• 1 lb Petite Gold potatoes
• Olive Oil
• Salt & Pepper, to taste

Garlic Green Beans:

• 1 lb Fresh Green Beans
• 3 Tbsp Butter
• 4 cloves Garlic, minced

Directions:

1. Season your Bacon Wrapped Pork Filets liberally with your BBQ rub of choice. Josh’s favorite is Pulled Hog by White Bulls BBQ.
2. Set your smoker to 225°F, and smoke the Filets until they reach an internal temperature of 135°F.
3. While your Filets are smoking, prepare your sides. First bring two large pots of water to a boil.
4. Boil your potatoes for about 15-20 minutes, or until they are fork tender, then drain.
5. While they boil, set your oven to broil and allow it to come to temp.
6. When the potatoes are drained, place them onto a lightly oiled sheet pan, and gently smash them until they are approx. ¼ inch thick. The bottom of a mason jar is what we used for the perfect smash.
7. Season the potatoes with salt and pepper, then place in the oven for approx. 10 minutes, or until golden brown and crispy along the edges.
8. While those finish, drain your green beans and add them back to the pot, along with your butter and minced garlic. Sauté them for 5-7 minutes and set aside.
9. At this point, your Filets should almost be up to temp, so add a tbsp. of oil to a pan on the stove over medium-high heat.
10. When your Filets are at 135°F internal, take them off the smoker and sear them on all sides in your hot pan. This will not only give you a great outer crust on the Filets, but also help crisp up the bacon wrap on the outside.
11. Remove the Filets from the pan when they reach and internal temperate of 140°F and let them rest for approx. 5 minutes. This will not only allow the redistribution of juices, but the carryover cooking will bring the internal temperate to 145°F for the perfectly juicy Filet!

Ingredients:

• 4 Swift Ribeye Steaks
• Hey Grill Hey Beef Rub
• Black Peppercorn (to taste)
• Mayonnaise (to taste)
• 4 Ciabatta Bread Buns
• 1 bag of Arugula
• 2-3 Roma Tomatoes
• Pickled Onions (to taste)
• 4 Free-Range Eggs

Herb Avocado Spread:

• 2 ripe Avocados
• 2 packed C of Cilantro
• 1 packed C of fresh Basil
• Juice of 1 Lemon

Directions:

1. Remove 4 Swift Beef Ribeye Steaks from the package, add mayo as binder, and season with Hey Grill Hey Beef Rub and black peppercorns.
2. Make the Herb Avocado Spread using ripe avocados, fresh cilantro, fresh basil, and fresh-squeezed lemon juice, then mix evenly in a blender.
3. Place the 4 ribeye steaks on your grill, cooking indirect on wood planks over open fire for 10-15 minutes or until 120-125°F internal temp.
4. Take the steaks off the wood planks and cook direct over open fire another 1-2 minutes on each side or until 125-130°F internal temp for medium-rare.
5. Remove steaks from the grill and rest for 10-15 minutes.
6. Heat avocado oil in cast iron skillet on your grill, place eggs in hot skillet and cook for 2-3 minutes for sunny-side up eggs.
7. Slice the ribeye steak into thick strips with your chef’s knife.
8. Build your Steak & Egg Sandwich using the ciabatta bread bun, avocado spread, arugula, sliced ribeye steak, Roma tomatoes, pickled onions, and a sunny egg.
9. Slice the sandwich in half and enjoy the delicious flavors of this Swift Ribeye Steak & Egg Sandwich!

Ingredients:

• 3 Racks of Swift Pork Backribs
• 3 Tbsp soy sauce
• 3 Tbsp Spiceology Maui Wowee
• 3 Tbsp Christie Vanover’s Pork Rub

BBQ Sauce:

• 1 C brown sugar
• 1/2 C butter
• 1/4 C honey
• 2 Tbsp rice wine vinegar
• 1 Tbsp soy sauce
• 2 tsp Spiceology Maui Wowee
• 2 tsp Christie Vanover’s Pork Rub
• 2 tsp sesame oil
• 1 tsp kosher salt

Garnish and Side:

• 2 tsp sesame seeds
• 2 green onions (sliced)
• 3 C cooked white rice

Directions:

1. Heat Smoker: Set up your smoker to 250°F with an indirect heat zone, using fruit wood like apple, cherry or peach.
2. Season: Rub each rack of ribs on both sides with 1 tablespoon soy sauce, 1 tablespoon Maui Wowee and 1 tablespoon Pork Rub.
3. Smoke: Place the ribs on the smoker over indirect heat and smoke at 250°F for 3 1/2 hours.
4. Make the Sauce: While the ribs are smoking, combine all of the sauce ingredients in a saucepot. Cook over medium-low heat, until all of the sugar is dissolved, about 10-15 minutes.
5. Sauce Ribs: After the ribs have been smoking for 3 1/2 hours, brush them with the sauce. Keep smoking them for 30 more minutes, or until the internal temperature of the meat reaches 205°F.
6. Final Touches: Remove the ribs from the grill. Let them rest for 10-15 minutes before slicing. Garnish with green onions and sesame seeds and serve with rice.

Ingredients:

• 2 Swift Pork Loins
• Meat Church Baptism Brine
• Meat Church Garlic & Herb Seasoning (to taste)
• Olive Oil
• 1 stick of butter
• 1 Tbsp of minced garlic
• 2 Tbsp of chopped herbs (rosemary, thyme, or oregano)

Directions:

1. Cut your pork loin in half. This allows it to cook much more evenly on the smoker.
2. Then brine the pork loin in your favorite brine mix, the Meat Church Baptism Brine is Josh’s favorite. Brining imparts additional moisture into the meat, which allows it to stay moist throughout the cooking process.
3. In a food-safe container, add the correct brine mix to water ratio and let the pork loin soak for 12 hours or so. Once done, make sure to thoroughly wash off the brine from the meat.
4. Place your smoker or oven to 300°F. Josh used pecan pellets on my smoker so it wouldn’t overpower the pork loin with a heavy smoke flavor.
5. Then using olive oil as a binder, rub a thin layer all over the loin pieces and coat the pork loin pieces in Meat Church’s Garlic & Herb Seasoning on all sides.
6. Put the pork loin on the smoker at 300°F until it hits an internal temperature of 145°F. Using a leave-in style meat thermometer will ensure the best results.
7. As the pork loin smokes, melt 1 stick of salted butter in a pan and add 1 tablespoon of minced garlic and 2 tablespoons of chopped herbs, such as rosemary, thyme or oregano.
8. Baste the loin with the melted butter every 30 minutes, until it’s finished. This butter baste will add an amazing depth of flavor and color to the dish.
9. Once the pork loin reaches 145°F, remove it from the heat and allow it to rest for 15-20 minutes under a vented foil dome.
10. After the rest, slice the pork loin and serve with your favorite sides. We ate ours with mashed potatoes and mac & cheese.

Ingredients:

• 1 Swift Pork Loin
• 1 lb fingerling potatoes
• 1/2 medium sweet onion sliced thin
• 1 medium sweet onion cut into quarters
• 1/2 green apple thin sliced into half moons
• 1 green apple cut into quarters
• 1 Tbsp ancho chili powder
• 1 Tbsp granulated garlic
• 1 Tbsp Italian herbs
• 2 tsp black pepper

Directions:

1. Set smoker temp at 275°F, and make cuts along the pork loin every 1.5 inches, but don’t slice all the way through. Add 2 thin slices of apples and 1 slice of onions.
2. In an aluminum tray, add the quartered apples, potatoes and onions, cover in about 2 tbsp of oil and season with the same seasoning used on the pork loin.
3. Place the aluminum tray in the smoker and place the pork loin on the top rack.
4. Remove the pork loin once it hits an internal temperature of 145°F. Let it rest for 10 min before slicing all the way through.

Ingredients:

• 1 Swift NY Strip Steak
• Coarse ground black pepper (to taste)
• Sea salt (to taste)
• Garlic powder (to taste)
• 1 Stick of butter
• 2 Cloves of minced garlic
• 1 Sprig of rosemary
• 1 Baked potato
• Sour cream (to taste)
• Shredded cheese (to taste)
• Scallions (to taste)

Directions:

1. Start off with NY Strip Steaks from Swift Meats. Josh likes to allow his steaks to come up to room temperature.
2. While they are coming up to temp, start the smoker and set it to 225°F, burning hickory pellets.
3. Once they have come up to room temperature, season these with Coarse Ground Black Pepper, Sea Salt and Garlic Powder on all sides. Once seasoned, place the steaks on the smoker with a temperature probe inserted.
4. We are going to smoke the steaks until they reach an internal temperature of 125.
5. As the steaks smoke, melt one Stick of Butter, 2 Cloves of Minced Garlic and a Sprig of Rosemary in a pan on the smoker / grill.
6. Once the steaks reach 125°F internal, remove them from the smoker / grill and allow them to rest for 5 minutes.
7. During this time, bring your Blackstone Griddle up to 500°F and sear each side of the steaks for approximately 90 seconds, or until the internal temperature reaches 130-135°F.
8. While the steaks sear, continuously baste with the melted garlic herb butter.  Remove and allow to rest for approximately 5 minutes.
9. Be sure to cut the steaks against the grain and enjoy. Josh serves his steaks up with a loaded baked potato.

Directions:

1. Preheat oven to 375°F and lightly spray a 6-cup large muffin tin with cooking spray or wipe with oil.
2. Heat a medium skillet over medium-high heat. Add chopped bacon, and diced red bell pepper, then cook until bacon is crispy and cooked through. Stirring occasionally.
3. Drain off the excess bacon grease and set aside.
4. Meanwhile, in a large bowl, add eggs, milk, mustard powder, a pinch of sea salt and pepper, then whisk well to combine.
5. Stir in the cheese, chives, cooked bacon and peppers.
6. Divide the egg mixture between the prepared muffin cups.
7. Bake in the oven for 15-17 minutes or until the center is set and muffins are puffed.
8. Enjoy!

Ingredients: 

• 1 Swift Pork Loin
• 1 Bottle of Your Favorite Beer
• 1 C apple juice

Brine:

• 6 C water
• ½ C salt
• ½ C sugar
• 3 bay leaves
• 2 Tbsp peppercorns
• 1 Tbsp thyme
• 1 lemon sliced

BBQ Spice Rub:

• 2 Tbsp brown sugar
• 1 tsp onion powder
• 1 tsp garlic granules
• 1 tsp ancho chili powder
• 1 Tbsp chili powder
• 1 Tbsp ground cumin

Honey BBQ Sauce:

• 1 C favorite BBQ sauce
• 2 Tbsp honey
• 1 Tbsp Dijon mustard
• ½ tsp smoked paprika
• ¼ tsp garlic granules
• 1 tsp sriracha sauce

Rainbow Slaw with Honey Dressing:

• ½ a head of red cabbage
• ½ a head of green cabbage
• 1 red pepper, seeded
• 1 ancho pepper, seeded
• 3 carrots, peeled
• 6 oz chopped kale
• 5 radishes (we used multicolored)
• ½ C mayonnaise
• 2 tsp Dijon mustard
• 2 Tbsp honey
• 1/8 tsp paprika
• 1/8 tsp celery seed
• 1 Tbsp white vinegar
• Salt and pepper to taste

Directions:

1. Start by combining everything for the brine. Add the Swift Pork Loin to a 2-gallon bag and pour the brine over the top of the meat. Seal the bag and put it into a pan to ensure no moisture leaks out. Refrigerate overnight.
2. The next day, prepare grill. Bruce and Dina used a ceramic grill with hardwood charcoal and hickory wood that was soaked in water overnight.
3. Pull pork loin out of brine, and rinse with cold water then mix the BBQ spice rub. Rub all sides of the pork loin with the spice rub and sear the pork loin for 2 minutes per side, then pull the pork loin off the grill, and set it for indirect heat.
4. Place a disposable pan over indirect heat and add your favorite beer and 2 C apple juice. Place pork loin back on the grill, over indirect heat,
5. Reduce heat to 225°F. Cook until internal temperature is 138°F. Let rest until the pork loin’s internal reaches 145°F.
6. While pork is cooking, combine ingredients for honey BBQ sauce in pan and cook over low heat for about 20 minutes. Pour sauce into a small pitcher to serve with pork.
7. Finely slice cabbage, peppers and radishes. Using a box grater, shred the carrots. Add all the veggies to a large bowl and put into fridge until ready to serve.
8. Mix the dressing ingredients together, taste, and adjust seasoning. If you like it spicy, add a pinch of cayenne.
9. When ready to serve, drizzle the dressing over the top of the slaw, and mix in till coated. If planning on saving some slaw for later, do not dress it until ready to eat.
10. When pork comes to temperature, slice and serve with sauce.

Ingredients:

• 1 Swift Pork Tenderloin
• Your favorite salt, pepper and garlic blend (Justin used Kosmo’s Q)
• 1 can of chiles in adobo sauce

For the Spicy Pico de Gallo:

• 1 jalapeno
• 1/2 tomato
• 1/4 onion
• 1 Tbsp of lime
• Salt to taste

For the Dough:

• Mozzarella
• Cream Cheese
• Almond flour
• Egg
• Baking powder

For the Cheese Sauce:

• 1 Tbsp of butter
• 1.5 oz heavy cream
• 1 C mozzarella

Directions:

1. Preheat your smoker to 225°F and use hickory for a nice, bold smokey flavor. If you have a probe thermometer, this is a great time to insert the probe and set an alarm for 135°F.
2. At 135°F, baste the pork tenderloin with a chipotle puree. Blend one can of chiles in adobo sauce instead and use that as the baste.
3. Cook until the internal temp reaches 145°F and remove from the smoker. Let rest ~ 10 minutes to keep all those juices in the meat.
4. While the tenderloin is smoking, make a spicy play on a classic pico de gallo.
5. Dice one jalapeño, ½ a tomato, and ¼ onion. The goal is roughly equal parts of each. In a bowl, toss with a tablespoon of lime juice and just a light sprinkle of salt. Set in the refrigerator, covered, until ready to serve.
6. For the bun, this is a keto dough made from mozzarella, cream cheese, almond flour, egg, and baking powder. I baked these inside while the tenderloins finished their last 10°F, as these cook quickly.
7. Finally, the cheese sauce. Combine 1 Tablespoon of butter, 1.5 oz heavy cream, and about a cup of mozzarella.
8. Over medium-low heat, warm the butter and add the cream, stirring constantly. Add the cheese slowly to the pan until it reaches the desired thickness.
9. Serve!

Ingredients:

• 1 Swift Pork Tenderloin
• 1 Pound of Swift Double Smoked Applewood Thick Cut Bacon
• Honey Dijon Mustard (to taste)
• Your favorite BBQ Sauce (to taste)

Directions:

1. Start by bringing your grill/smoker to 450°F.
2. Cut the Swift Pork Tenderloin into thin strips, lengthwise.
3. Brush one side of the pork tenderloin with the Dijon mustard. Then place the sliced tenderloin on a slice of bacon and roll, making sure the bacon is on the outside of the roll. Secure with wooden or metal skewers.
4. Once all of the pinwheels are skewered, place them on the grill and close the lid.
5. Grill for approximately 15 minutes, then flip and brush your favorite BBQ sauce. Josh used Traeger’s Apricot BBQ sauce.
6. Close the lid and continue to cook until the pork is cooked thoroughly, the bacon is crispy and the sauce has caramelized, about 15-20 minutes.
7. Make sure to check out the center of the pinwheels is hitting 145°F internally.
8. Once done, remove from the grill, allow to rest for 5-minutes and enjoy.

Ingredients:

• 1 Swift NY Strip Steak
• Jalapeños (to taste)
• Green onion (to taste)

For the Hollandaise:

• 3 egg yolks
• 1 Tbsp lemon juice
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 1 package of English Muffins (Justin uses keto-friendly ones)

For the English Muffin:

• 1 egg
• 1 Tbsp butter
• 1 Tbsp coconut flour
• 2 Tbsp almond flour
• 1/2 tsp baking powder
• 1/4 tsp Spiceology Purple Haze

Directions:

1. Reverse sear your NY Strip Steak, which means you first smoke your steak, usually around 180°F, and then sear it over high heat. Justin smoked his steak at 180°F to an internal temp of 115°F before removing it from the smoker and cranking up the heat. When the grill grates were nice and hot (550°F+), it is placed directly over high heat sear to give the strip steak a great crust.
2. With this approach, you can perfectly cook the internal temperature to your liking (for Justin that’s 132 degrees coming off the grill) while also getting a great sear.
3. While you’re cooking your NY strip, render down the fat by dicing all the trimmings as finely as possible and placing them in the smoker or oven at low heat to render.
4. When your steak is ready to sear, turn up the heat or transfer the fat to a pan to finish rendering. Combine rendered fat with butter for a total of 110g of total fat/melted butter.
5. For the Hollandaise, in a blender, blend 3 egg yolks for 30-45 seconds. Once egg yolks appear creamy, add 1 Tbsp lemon juice, 1 tsp salt, and 1/4 tsp cayenne pepper.
6. Slowly drizzle the butter and fat mixture into the blender on a medium-low speed setting. Let blend until combined and everything looks creamy.
7. For the English Muffin, mix 1 egg, 1 Tbsp butter, melted, 1 Tbsp coconut flour, 2 Tbsp almond flour, 1/2 tsp baking powder and1/4 tsp Spiceology Purple Haze seasoning.
8. Combine dry ingredients in a bowl, then mix in the egg and melted butter. Pour into a 4-inch ramekin and microwave for 90 seconds.
9. Split open and toast as you would an English muffin with some butter on both sides.
10. Build by stacking the English muffin, sliced steak, jalapeño, poached egg, and Hollandaise.
11. Garnish with green onion. Serve!

Ingredients:

• 12 oz Swift Ground Pork
• 3/4 C very finely chopped napa cabbage
• 1/4 tsp salt
• 2 Tbsp very finely chopped geen onion
• 1 Tbsp grated fresh ginger
• 4 tsp plain fine-dry breadcrumbs
• 1 tsp oriental sesame seed oil
• 1 tsp soy sauce

Dipping Sauce:

• 1/2 C red plum jam
• 5 tsp seasoned rice vinegar
• 1/4 tsp Sriracha hot chili sauce
• 1/4 tsp soy sauce

Directions:

1. Preheat oven to 375ºF. Line a 15x10x1-inch baking pan with parchment paper; set aside.
2. Mix cabbage and salt in large bowl; let stand for 5 minutes. Stir in onion, ginger, breadcrumbs, sesame seed oil, and soy sauce. Add pork; mix (do not overwork meat mixture). With damp hands, form mixture into 1-inch balls. Place on prepared baking pan.
3. For sauce, combine jam, vinegar, chili sauce, and soy sauce. Remove 3 tablespoons sauce and use to lightly brush meatballs. Bake meatballs in oven for 14 to 18 minutes or until instant-read thermometer inserted near centers reads 160°F.
4. If desired, warm remaining sauce. Transfer meatballs to warmed serving dish.  Serve with sauce for dipping. Or toss meatballs with sauce and keep warm in a mini slow cooker.

Ingredients:

• 1 lb Swift Ground Pork
• 6 very thin slices of sweet onion
• 1/4 C finely chopped onion
• 1/4 C plus 2 Tbsp of bottled Kansas City-style barbecue sauce
• 2 Tbsp plain fine-dry bread crumbs
• 1 tsp garlic salt
• 1 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 4 deli-sliced slices of cheddar or Gouda cheese
• 4 burger buns or kaiser rolls split and toasted

Directions:

1. Cook onion slices, covered, in 2 teaspoons oil in medium skillet over medium-low heat about 20 minutes or until very tender. Remove from heat. Stir in 1/4 cup barbecue sauce; cover to keep warm.
2. Meanwhile, combine chopped onion, remaining 2 tablespoons barbecue sauce, bread crumbs, garlic salt, paprika, and pepper in large bowl. Add ground pork and mix (do not overwork meat mixture). With damp hands, form mixture into four 1/2-inch-thick patties. Let stand at room temperature for 5 to 10 minutes.
3. Add remaining 1 teaspoon oil to large skillet. Add patties. Cook patties, covered, over medium heat for 6 to 8 minutes until instant-read thermometer inserted near centers reads 155°F., turning patties over halfway through cooking. Top burgers with cheese; continue cooking, covered about 1 minute or until cheese is melted and burgers reach 160°F.
4. Serve burgers in buns topped with onion-barbecue sauce mixture.

Ingredients:

• 2 lb Swift Ground Pork
• 1 1/2 tsp chili powder
• 1/2 tsp garlic salt
• 1/8 teaspoon onion powder
• 1/8 ground cumin
• 1/2 of a 13 oz bag of restaurant-style tortilla chips
• 2 C finely shredded 4-cheese Mexican blend (8 ounces)
• 3/4 C canned black beans, drained and rinsed
• 1/2 C chopped seeded tomato
• 1/4 C canned sliced jalapeño chiles, drained
• Desired toppings such as salsa, guacamole, sour cream and/or cilantro

Directions:

1. Preheat oven to 350ºF. Brown pork with chili powder, garlic salt, onion powder, and cumin in large nonstick skillet over medium-high heat about 6 minutes or until pork is no longer pink, breaking pork in to 3/4-inch crumbles.
2. To assemble nachos, place one-third of the tortilla chips in a single layer on a 12-round baking sheet. Sprinkle with one-fourth of the cheese; then one-third each of the pork mixture, beans, tomato, and jalapeños. Repeat layers 2 more times, mounding the nacho platter by making each layer slightly smaller than the previous layer. Sprinkle with remaining cheese.
3. Bake nachos in oven for 12 to 15 minutes or until cheese layers are evenly melted. Serve immediately and, if desired, with toppings.)

Ingredients:

• 1 Package of Swift Thick Cut Bacon
• 12 figs (stemmed)
• 12 pecan (pieces, toasted)
• 3 Tbsp maple syrup
• 1/4 tsp ground cayenne
• 1/4 C soft goat cheese (2 ounces)
• 1/4 C cream cheese (2 ounces)
• 3 Tbsp milk
• 2 tsp fresh thyme leaves
• 3/4 tsp dried thyme leaves

Ingredients:

• 1 Swift Beef Chuck Roast
• 4 slices bacon, chopped (about 4 ounces)
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup beef broth
• 2 cups Burgundy or other dry red wine
• 2 tablespoons tomato paste
• 1 tablespoon minced garlic
• 2 teaspoons dried marjoram leaves
• 8 ounces baby carrots (about 1-3/4 cups)
• 8 ounces fresh pearl onions, peeled or frozen pearl onions
• 8 ounces mushrooms, cut in half if large
• Chopped fresh parsley leaves (optional)

Directions:

1. 1. Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.
   2. Meanwhile, cut beef roast into  1-inch pieces.  Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed. Remove beef from stockpot; season with salt and pepper. Pour off drippings. Cook’s Tip: The dark brown crust that forms on the bottom of the stockpot during step 2 dissolves when liquid is added and gives the stew a rich flavor.
   3. Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
   4. Add carrots, onions, and mushrooms to stockpot; stir until all vegetables are coated with sauce. Bring to a boil. Reduce heat; simmer, covered, 30 minutes or until beef and vegetables are fork-tender.
   5. Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.

Ingredients

Roasted lime garlic crown of pork:

• 1 Swift Crown of pork
• 5 cloves of garlic, smashed
• Juice of 2 limes
• Coarse sea salt (seasoned Brazilian salt)
• Rainbow (black) pepper
• 1.5 C of cachaça (Brazilian rum)

Creamy brown butter sage whipped sweet potato:

• 3-4 sweet potatoes
• 1-2 Tbsp butter
• 1-2 Tbsp brown sugar
• 1-2 Tbsp creme fraiche
• 1/4 C heavy whipping cream
• 1/4 C milk
• Sprinkle of salt and pepper
• 5-6 sage leaves

Almond pancetta green beans:

• 1 lb green beans
• 1 oz pancetta
• 1/2 C shaved almonds

Directions

For the port crown: 

1. Dry pork rack with paper towels. Apply rainbow pepper over pork. Rub smashed garlic all over the pork. Squeeze two limes and massage the juice over the pork, ensuring the garlic is still well divided over pork. Marinate for at least 2 hours in the refrigerator – overnight is best.
2. Preheat oven to 325°F. Drizzle olive oil over pork and add salt all over rack. Place rack of pork in oven, leaving meat thermometer in it (if you have one). Internal temperature will need to reach 145°F which, depending on the size, may take from 90 minutes to 3 hours. Every 30 minutes, baste cachaça over the rack, turning the rack each time (not flipping, simply shifting positions in the oven). Increase temperature to 375°F for the last 15-20 minutes to achieve caramelization. Doing this at the end will prevent the meat from drying out.
3. Once internal temperature reaches 145°F, remove from oven and let rest for at least 20 minutes.

For the creamy brown butter sage whipped sweet potato:

1. Boil sweet potatoes until tender and mash them until smooth. Mix in milk, heavy whipping cream and butter, and vigorously whip with potato masher. Seasons with a sprinkle of salt and pepper and blend in creme fraiche. Top it with another tbsp of butter, and sprinkle brown sugar and fried sage leaves over the top. Sage leaves were fried in pancetta fat when making green beans.

For the almond pancetta green beans:

1. Boil green beans until tender and drain. Fry up pancetta until crispy. Fry up sage (to top whipped sweet potato dish) in the pancetta fat and then remove; set aside on a paper towel. Add beans to pan and season with salt and pepper to taste. Toss with pancetta and almonds – that is it! Enjoy!

Ingredients:

• 1 Swift Pork Loin
• 1 package of Swift Double Smoked Thick Cut Bacon

For Michigan Maple BBQ Seasoning:

• 1/3 C granulated maple sugar
• 2 Tbsp chili powder
• 1 Tbsp roasted granulated garlic
• 1 Tbsp onion powder
• 1 Tbsp smoked paprika
• 1 tsp cumin
• 1 tsp dried orange zest
• 1 tsp allspice
• 1/2 tsp cayenne
• Kosher salt and black peppercorn, to taste

Directions:

1. Butterfly the pork loin and season with kosher salt and black peppercorn to taste.
2. Fill the pork loin to the brim with the holiday-style stuffing.
3. While you’re rolling the loin back upon itself, splash the exterior in Michigan maple syrup and dress in a granulated maple-based barbecue rub.
4. Next, blanket the whole pork loin in a hardwood-smoked bacon weave, then hit one final time with a thick coat of the barbecue rub.
5. This centerpiece was placed in the smoker set to 275°F and intermittently basted until the middle of the roll reached 145°F internal of juicy, wall-to-wall, medium-rare perfection.
6. Carve tableside and serve family-style, for a delicious meal!

Ingredients:

• 1 package of Swift Pork Belly

Apple jelly glaze

• 1 C apple jelly
• 1 C of Hoff and Pepper BBQ sauce
• 1/2 C of apple vinegar
• 1/2 C of apple juice

Directions:

1. Heat your smoker to 275ºF.
2. Cube pork belly into 1” x 1” cubes.
3. Season pork belly cubes with Meat Church Honey Bacon BBQ and Honey Hog BBQ rub, thoroughly coat all sides and allow the rub to adhere for about 15 minutes.
4. Coat a cooling wire rack with a nonstick spray, place cubes fat side up. The wire rack will make transporting them from the grill just that much easier.
5. The cook should take around 3 hours; spritz cubes every 45 min or whenever they look like they’re drying out.
6. Using a thermal pen or probe, pull belly when the meat reaches 190-200ºF internal temperature.
7. Place the cubes in the 1/2 aluminum pan, then follow up with a mixture of BBQ sauce, apple butter jelly, apple cider vinegar and apple juice.
8. Toss cubes around to make sure they all get a nice glaze on them
9. Return the pan (uncovered) to the smoker and cook for another 30-40 min or until all liquid has reduced and caramelized.
10. Allow to cool for 15 minutes. Enjoy!

Ingredients: 

• 1 Swift Pork Tenderloin
• 1 package of blackberries
• 1/4 C pomegranate
• 1/4 C pomegranate juice
• Your favorite BBQ rub
• 1/4 stick of butter
• 1 tsp of sugar
• Salt and pepper to taste

Directions: 

1. Start by trimming excess fat off the loin.
2. Then cut 2 slits long ways down the loin, creating 3 equal-sized portions but leaving the top 1/4 connected.
3. Braid your pork loin and use a toothpick to secure the bottom together.
4. Lightly coat the pork loin with your favorite BBQ rub.
5. Place your pork loin on your grill, indirect heat, at 325°F for 45 minutes.
6. About 30 minutes into the cook, get started on the sauce. Start off with 1/4 stick of butter in a saucepan.
7. Add in 4 large blackberries, 1/4 cup of pomegranate seeds and 1/4 cup pomegranate juice, and bring to a slow boil.
8. While that’s melting together, add in 1 tsp of sugar and smash the pomegranate seeds and blackberries as best you can; it’s ok if it’s chunky.
9. After it has thickened up a bit and your pork is at 130°F internal, brush on a light coating of your sauce.
10. Pull the pork loin off the grill once it has reached an internal temperature of 140°F. Let it rest for 10 minutes.
11. Add the remainder of the sauce to the top of the pork loin, garnish with a few blackberries and pomegranates, slice and serve!

Ingredients:

• 1 lb Swift Meats pork belly, cut into 1” strips
• ½ C soy sauce
• ¼ C brown sugar
• 1 Tbsp minced ginger
• 1 Tbsp minced garlic
• 2 Tbsp honey
• 1 Tbsp sesame oil
• ½ C water

Toppings:

• Sugar snap peas, add to taste
• Shredded carrots, add to taste
• Radishes, add to taste
• Sprouts, add to taste
• Sesame seeds, add to taste

Directions:

1. Combine all the marinade ingredients and pour over the pork belly.
2. Place the pork belly in the refrigerator and marinate for 3-4 hours.
3. Fire the grill, set for indirect heat and 250ºF.
4. Cook the pork belly until it reaches an internal temperature of 200ºF, approximately 3-4 hours.
5. Remove the grill and let it rest 10-15 minutes.
6. Cut the pork belly, place on top of your cooked rice and cover with the veggie toppings.

Ingredients

For the pork loin:

• 1 Swift Pork Loin
• 2 oz whiskey
• 1/2 C BBQ rub
• 1/2 C sugar-free peach jam
• 2 Tbsp finely chopped jalapeño chiles

For the candied bacon and Brussels Sprouts:

• 1 lb of Swift Bacon
• 2 lbs of Brussels sprouts
• 1/4 C of diced goat cheese.
• 1/2 C monk fruit sweetener
• 2 Tbsp butter
• 1/2 C water
• 1/2 Tbsp powdered monk fruit

Directions

For the pork loin:

1. Inject the Swift Pork Loin with 2oz of whiskey before seasoning it with your favorite BBQ rub.
2. Place it on the smoker at 275ºF until the internal temperature is 135ºF .
3. In a food processor, combine peach jam with finely chopped jalapeños to form a glaze. Add water until you get the consistency you want.
4. Glaze the pork loin with the peach jalapeño glaze and let the pork loin come up to 145ºF before pulling it off to rest.

For the candied bacon and Brussels Sprouts:

1. Begin making the monk fruit glaze. Mix the monk fruit, butter, and water and place in a small saucepan and let that heat on the griddle.
2. Cook the bacon on your griddle or in a skillet and top with the monk fruit glaze until the bacon is at your desired doneness.
3. Remove the bacon from the griddle and dust with a powdered monk fruit.
4. Serve the candied bacon on top of a serving of Brussels sprouts, goat cheese, and a balsamic glaze.

Ingredients

For the Roast:

• 1 Swift Beef Ribeye Roast
• 1 bottle red wine
• 2 onions
• 3 carrots
• 1 garlic clove
• Salt and pepper to taste
• Olive oil
• Cloves
• A pinch of flour/corn starch
• 100g salted butter

Sides:

• 200g Brussels sprouts
• 100g smoked pancetta
• Salt, pepper, olive oil
• 1 medium pumpkin
• 100g coppa ham
• Salt, pepper, olive oil
• Paprika

Directions:

1. Take the beef out of the tray and pour the wine into a sauce pan, then leave on the side.
2. Place beef in baking tray with some cut onions, celery and garlic on the bottom. Place in oven at 400ºF and cook at high heat for 1.45 to 2 hrs depending on the size of the roast. Make sure to turn it every 30 minutes, to make sure the fat renders evenly on each side. It is key, once the beef is cooked, to check its internal temperature, which should be 135ºF for a medium rare – and  then let it rest for about 30 minutes.
3. While the beef is cooking, you can start prepping the sides and the sauce.
4. For the wine sauce, pour directly in the pan, add some cloves, one grab of flour or corn starch and cook in at high heat, whisking often to make sure the alcohol evaporates but the sauce doesn’t burn. When the sauce has reached a creamy consistency, take I off the heat and add 100g of salted butter and mix well.
5. For the Brussels Sprouts- cut the brussels in half and place in baking tray. Add smoked pancetta cubes and some garlic, season well with olive oil, salt and pepper and pour in glass of water. Cook at 350ºF for 30 mins or approximately until golden brown and crispy.
6. For the pumpkin – cut the pumpkin wedges (Alice loves to eat the crispy skin too but you can also remove it) and season with olive oil, salt, pepper and paprika. Then decide to cook it in the oven for 30 minutes, or in the air fryer for 10 minutes.
7. Once the pumpkin has been cooking and is soft and golden brown on the edges, place the coppa ham pieces all over it and cook it at Broil in the oven for about 10 more minutes (or in the air fryer for 5 minutes) to crispy up the juicy fat.

Ingredients

Pork Backribs:

• 1 Rack of Swift Pork Backribs
• Killer Hogs Hot BBQ Rub & Killer Hogs The BBQ Rub
• Parkay Squeeze Butter
• Brown Sugar
• Log Cabin Butter Rich Syrup

Cranberry Glaze ingredients:

• 1 C of jellied cranberry sauce
• 1/2 C of orange juice
•  1/4 C of brown sugar

Directions:

1. Pull membrane off with a paper towel.
2. Chris normally uses mustard or Octonuts Virgin Almond Oil for a binder.
3. Then apply a light layer of Killer Hogs Hot BBQ Rub as a base for both sides, followed up with Killer Hogs The BBQ Rub , pat and press rub in and let set for about 15 -20 min ,
4. At this time your grill should be getting to temp.
5. Chris uses an Almond / Plum combo of KnottywoodBBQ pellets on his Louisiana Grill at 275°F for about 2 – 2 1/2 hrs bone down.
6. Spritz with Wild Cherry Pepsi in a spray bottle, spritz first 45 min – 1hr mark.
7. After cooking for 2 – 2 1/2 hrs ribs should have a nice bend to them and ready to be wrapped in double layer foil.
8. Lay out two layers of foil with butter, brown sugar and log cabin butter syrup then place the rack of ribs meat down and wrap tightly.
9. Put wrapped rib meat down back on the grill for a 1hr. By then you should have nice pullback on the ribs and they should be tender and have an internal temp of 190-200°F.
10. When ribs are at desired temp, remove from grill and unwrap.
11. Apply a layer of Killer Hogs The BBQ Rub on the backside and brush a light layer of the Cranberry glaze and repeat with the same steps for the front.
12. Place back on the grill at same temp for 15 mins to tack on the glaze
13. After 15 mins, let them rack cool for a bit 5-10 mins, then slice away and enjoy.

Ingredients

Rib Roast Rub:

• 1 Swift Beef Ribeye Roast
• 1/2 C of coarse Brazilian churrasco salt
• 1 tsp rainbow pepper
• 1 Tbsp dried parsley
• 5 cloves of fresh smashed garlic
• 1 tsp of chipotle chili pepper
• 2 tsp of onion powder
• 1 tsp of paprika powder
• 1 stick of butter

Pomegranate Chimichurri:

• 1/2 C olive oil
• 1-2 cloves garlic, finely minced
• 2 Tbsp red wine vinegar
• 1/2 C finely chopped parsley
• 3/4 tsp dried oregano
• 1 level teaspoon coarse salt and pepper, to taste
• 2-3 Tbsp pomegranate pearls
• 2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 Tbsp finely chopped chili)

Garlic Buttered Mashed Potatoes:

• 4-5 medium russet potatoes
• 1/2 C milk
• 1/4 C heavy whipping cream
• 2-3 garlic cloves, minced
• 1 Tbsp butter, plus 1/2 tbsp for topping
• ¼ tsp sea salt or kosher salt
• ⅛ tsp black pepper
• 1 Tbsp creme fraiche
• Fresh parsley or chives for sprinkling

Directions

For the Roast:

1. Allow the beef ribeye roast to come to room temperature for 1 hour. Leave the net on throughout preparation and roasting.
2. Rub dry with paper towels.
3. Apply Brazilian salt and rainbow pepper on outside of steak and wait another 15 minutes.
4. Preheat oven to 500°F.
5. Make a compound butter by mixing and incorporating smashed garlic and other spices until smooth.
6. Rub herb-garlic butter on roast.
7. Place roast in the center of the oven, uncovered, for 20 minutes at 500°F. This will form a flavorful sear that will seal off the roast.
8. Reduce temp to 375°F and finish steak in 1.5-2 hours or until internal temperature reaches 140°F. An internal thermometer is extremely important when roasting such large pieces of meat.
9. Let rest for at least 20 minutes.
10. Slice through and appreciate the delicious juices. Serve with pomegranate chimichurri and garlic butter mashed potatoes.

For the Potatoes:

1. Peel and boil potatoes until tender.
2. Drain and mash – I enjoy manually whipping till they reach the desired consistency, but feel free to use an immersion blender until creamy.
3. Mix ingredients in order, one by one, incorporating them well with the potato masher or wooden spoon, stirring vigorously until smooth.
4. Serve with a tbsp of butter on top and sprinkle with fresh parsley or chives.

Ingredients: 

Texas Style Rib Rub

Equal parts salt and pepper.

• 1 Package of Swift Pork Backribs

Carolina Rib Rub

• 1/4 C paprika
• 2 Tbsp salt
• 2 Tbsp white sugar
• 2 Tbsp brown sugar
• 2 Tbsp ground cumin powder
• 2 Tbsp chili powder
• 2 Tbsp freshly ground black pepper
• 1 Tbsp cayenne pepper

Carolina Style

• 1 Package of Swift Pork Backribs

Carolina Sauce

• 1/2 C of apple cider vinegar
• 1/8 C packed light brown sugar
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes
• 1/4 C of ketchup

Directions:

1. Heat the smoker to 275°F pecan smoke.
2. After 4 hours, remove the Carolina style ribs and sauce with a nice vinegar-based Carolina sauce.
3. Put them back on the smoker for another half hour and the ribs were finished.
4. The ribs final internal temp was around 200°F, which is right where Joe likes his ribs.

Directions for the Carolina Sauce:

1. Boil vinegar, brown sugar, and salt in a pot.  Bring all ingredients into the boiling pot and allow to simmer for 15 minutes.
2. Remove from heat.
3. Allow sauce to cool before applying to ribs.

Directions for Texas Style Ribs:

1. Combine all ingredients into a bowl and whisk together until evenly distributed.

Ingredients:

• 1/2 C brown sugar
• 2 Tbsp ancho chili powder
• 1 Tbsp coffee beans, finely ground
• 1 Tbsp smoked paprika
• 1 Tbsp roasted granulated garlic
• 1 Tbsp granulated onion powder
• 1 Tbsp pumpkin pie spice
• 1 Tbsp mustard powder
• 2 pinches cayenne pepper
• Kosher salt, to taste
• Freshly ground black peppercorn, to taste

Directions:

1. Heat the smoker up to 250ºF.
2. Season the ribs in a homemade concoction of earthy chiles, finely ground mildly flavored coffee beans, roasted garlic, dried onion, plenty of brown sugar.
3. Whisk all ingredients together with a seasonal dose of sweetness and warmth from the pumpkin pie spice.
4. Smoke the back ribs slowly and bathe in the essence of apple and oak wood for hours.
5. Baste the pork back ribs intermittently in a spritz of brown ale, finished over high heat to caramelize the bark.
6. Let rest for 10 minutes, then serve!

Ingredients:

• 1 Swift Beef Brisket Flat
• Salt to taste
• Pepper to taste
• 1/2 Stick of butter
• 1 1/2 C of your favorite BBQ Sauce

Directions:

1. Set smoker temp at 275ºF and season the brisket with salt and black pepper.
2. Place in smoker until 175ºF internal temperature, then place the brisket in a foil pan and cover for 2 hours.
3. Remove the brisket and let it rest for 30 minutes before cubing it up.
4. Cube the beef brisket flat, place it back on the foil pan and add 1/2 stick of butter and about 1 1/2 C of BBQ sauce, place back on smoker for an additional hour.
5. After one hour remove the foil and leave burnt ends in the smoker for an additional 10 minutes.
6. Then remove them and add toothpicks for easy eating.

Ingredients:

• 1 Swift Beef Brisket
• 1/2 C chopped onion
• 5 C sliced or baby carrots
• 1/4 C packed brown sugar
• 1 Tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp pepper
• 8 oz. pitted prunes

Directions:

1. Heat large stock pot over medium heat until hot.  Place beef Brisket in crockpot; brown evenly.  Remove brisket. Pour off drippings, if necessary.
2. Add onion to stock pot; cook and stir 5 minutes or until tender. Add 1 cup water; cook 1 to 2 minutes until browned bits attached to skillet are dissolved. Return brisket; bring to a boil. Reduce heat; cover tightly.
3. Simmer 2-3/4 to 3-1/4 hours. Add carrots, brown sugar, lemon juice, salt, cinnamon, pepper and prunes; continue cooking, covered, 30 minutes or until brisket is fork-tender. Remove brisket, carrots, and prunes; keep warm.
4. Bring cooking liquid to a boil; cook, uncovered, over medium-high heat 5 to 7 minutes or until liquid is reduced to 1 cup.
5. Trim fat from brisket; carve diagonally across the grain.
6. Serve with carrots, prunes, and sauce.

Ingredients:

• 1 Swift Pork Loin
• 3 Tbsp Mustard (I use Honey mustard, but you could use Dijon or yellow too)
• 1 tsp Paprika
• 1/4 C Brown Sugar
• 1/2 tsp Cinnamon
• 1 tsp Black Pepper
• 1/2 tsp Sea Salt
• 1/2 tsp Cayenne Pepper
• 1/2 tsp Chili Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 3 Tbsp Avocado or Canola Oil

For the Apples:

• 4 Large Apples (Granny Smith, Fuji, Honeycrisp)
• 1/2 Tsp Pumpkin Spice
• 1/4 Tsp Kosher Salt
• 1/4 C Softened Unsalted Butter
• 1/4 C Maple Syrup
• 1 C Apple Cider
• 1/3 C Whiskey

Directions:

1. Preheat the smoker to 225ºF.
2. Rub pork all over with mustard. Then combine seasonings and sprinkle over and lightly rub into the meat on top of the mustard.
3. Use 3 Tbsp oil in cast iron skillet to sear and brown the meat on all sides.
4. Place meat directly on the grill and smoke for approximately 2 hours. Pull off when internal temperature hits 145ºF and let rest for 5-10 minutes.

For the Apples:

1. Cut a circle around the stem and cut about an inch downward or use an apple corer. From there, use the same knife or a spoon, remove the core and the seeds.
2. In a bowl, combine pumpkin spice and salt. Add softened butter and maple syrup and mix thoroughly with a fork until it becomes clumped together. Stuff the mixture equally inside each apple.
3. Place apples in a large baking dish or skillet. Pour apple cider and whiskey in the bottom of the pan, then after your pork has been smoking for one hour, put the dish in the smoker with the pork at 225ºF.
4. Remove when apples soften and look wrinkled plus darker in color – approx. 45 minutes to 1 hour.
5. Slice the pork and place on a platter. Slice 2-3 of the apples and place apple slices in between the pork slices.
6. Coarsely chop the remaining apple for garnish. Make a sauce with the filling left and extra pan sauce from the apples. Add an extra dash of whiskey and maple syrup.
7. Stir and spoon over the top of the apples and pork.

Ingredients:

• 4 lbs. Swift Pork Loin
• 1 package of Swift Double Smoked Thick Cut Bacon
• 1 ½ tsp Kosher Salt
• 1 tsp Black Pepper (freshly ground)
• 1 Tbsp Vegetable Oil
• 1 C of your favorite BBQ sauce

Directions:

1. Preheat oven to 450ºF. Sprinkle pork with salt and pepper.
2. Heat oil in large skillet over medium-high heat. Add pork and brown on all sides, about 6 minutes. Transfer to plate and cool for 10 minutes.
3. Wrap bacon slices vertically around pork roast; do not overlap bacon. Tie lengthwise and crosswise with kitchen string to hold bacon in place; tuck loose ends of bacon under string. Place on a rack in a roasting pan, tucked-bacon side down.
4. Roast on rack for 15 minutes. Turn pork over and reduce temperature to 350ºF and roast for 15 minutes. Remove rack and return pork to pan, tucked-end side up. Roast, turning occasionally until bacon is browned and an instant-read thermometer inserted in the center of the roast reads 145ºF, about 50 minutes. Remove from oven and let stand for 10 minutes.
5. Skim fat from pan juices, leaving browned juices in pan.
6. Add BBQ sauce and bring to simmer over medium heat, stirring to loosen browned bits in pan; simmer 2 minutes.
7. Remove strings, carve pork, and serve with sauce.

Ingredients:

• Swift Pork Shoulder Butt
• 1 Can of Baked Beans
• 1 Can of Tomatoes
• 1 Can of Cannellini Beans
• 1 Package Chili Seasoning
• 1 C Chicken Stock
• 2 C Chopped Onions
• 1 C Chopped Onions (chili topping)
• Sour Cream, as desired
• Shredded Cheese, as desired
• Pickled Jalapenos, as desired

Directions:

1. First, add everything to the inner pot of your slow cooker or instant pot.
2. Then, stir to mix.
3. Next, for Instant Pot: cover and set to manual, then natural pressure release for 65 minutes. Or, for slow cooker: cook covered on high or low until pork shreds easily with a fork.
4. Finally, remove pork from cooker and shred with a fork. Return to cooker and mix well.
5. Add toppings as desired and serve!

Ingredients:

• 1 Swift Pork Shoulder Butt Roast
• 1 Package of Swift Double Smoked Thick Cut Bacon
• Hamburger Buns
• Pickles
• Red Onion
• Your Favorite BBQ Sauce

Directions:

1. Smoke the pork shoulder at 275°F.
2. Wrap the pork; once it hits an internal temp of 175°F, place back on the grill for an additional 2 hours or until it reaches an internal temperature of 203°F.
3. Place the pork in a cooler with the foil and a towel wrapped around it for 2 hours.
4. Once you shred the pork, it’s time to crisp up the bacon. Crisp it until the fat is fully rendered out.
5. Now toast the buns and then the pulled pork.
6. To assemble the sandwich, add BBQ sauce to the bun, followed by the bacon, pulled pork, pickles, red onion, more bacon and finally some more BBQ sauce.
7. Serve!