8 lbs. Swift Pork Shoulder, cut into 2-inch pieces
9 quarts water
1 whole onion, cut in half
1 whole head of garlic
3 tablespoons salt
8 bay leaves
12-15 guajillo chiles, cleaned and deveined
4 ancho chiles
2 cups broth (from cooking the meat)
8 garlic cloves
1 large can (110 oz) hominy, rinsed
2 teaspoons Mexican oregano
Toppings: shredded cabbage, thinly sliced radishes, chilito de aceite, and limes
Instructions:
Prep the Meat: Take your Swift meats—8 lbs of bone-in pork shoulder—and cut it into 2-inch pieces. Remove as much meat as possible from the bone, but save the bone for the broth.
Cook It Up: Add the pork shoulder pieces to a large pot with 9 quarts of water. Bring the water to a simmer. Add the onion, garlic head, 3 tablespoons of salt, and 8 bay leaves. Cover and cook over medium-low heat for 1.5 hours.
Prepare the Chiles: While the meat cooks, rehydrate the guajillo and ancho chiles. Place them in a pot of hot water and let them soak for 10-15 minutes, or until soft. Transfer the softened chiles to a blender. Add 2 cups of the broth and 8 garlic cloves. Blend until smooth, about 2 minutes. Set aside.
Add Hominy: After 1.5 hours, remove the onion and garlic from the pot. Add the rinsed hominy to the pot and stir well. If needed, pour in the blended chile mixture and stir. Add 2 teaspoons of Mexican oregano. Cover and let it simmer on low heat for another hour.
Prepare Toppings: While the pozole simmers, thinly slice radishes and shred cabbage.
Serve: Once the pozole is ready, serve it hot. Top with shredded cabbage, sliced radishes, and a sprinkle of chilito de aceite. Enjoy with a squeeze of lime!
Recipe Courtesy of Maria Herrera
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Caldo de Res
Caldo de Res
12 ingredients, 3 hours, Servings: 8
Content Courtesy of Maria Herrera
Caldo de Res Recipe Ingredients:
3 lbs. Swift Chuck Roast, cut into 2-3 inch pieces
2 lbs. Swift Short Ribs
1 lb. Swift Beef Shank
1 head of garlic, cut in half
1 whole onion (keep the root on)
4 tbsp. salt
11 quarts water
3 ears of corn, cut into chunks
2 chayotes, peeled and chopped
2 Mexican zucchinis, sliced
4 carrots, peeled and chopped
10 small potatoes, unpeeled
1 bunch of cilantro
Caldo de Res Instructions:
Prep the Meat: Grab your Swift meats—3 lbs of chuck roast, 2 lbs of short ribs, and 1 lb of beef shank—and clean them up under cold water to get rid of any extra blood.
Cook It Up: Add the meat to a big pot with 11 quarts of hot water over medium heat. Make sure the water’s simmering when you add the meat to avoid splashes. Season it well with 4 tablespoons of salt, and toss in the garlic and onion (cut the onion in half but leave the root on).
Skim the Foam: Cover the pot and keep an eye out for foam rising. Skim it off every few minutes for about 15-20 minutes. Rinse the sieve and bowl between scoops to keep your broth nice and clear.
Simmer: Once the foam stops, bring it to a boil, then reduce the heat and let it simmer on medium-low for about 2 hours, or until the meat is tender.
Prep the Veggies: While the meat’s cooking, chop up your veggies. Keep the hard ones (corn, carrots, potatoes) in one bowl, and the softer ones (zucchini, chayote, cilantro) in another.
Add Veggies: After 2 hours, add the hard veggies (corn, carrots, potatoes) and cook for about 10 minutes. Then toss in the soft veggies (zucchini, chayote) and cook for another 10 minutes. Add the cilantro at the end. Be careful not to overcook—veggies should be tender but still hold their shape.
Serve: Your caldo is ready! I love topping mine with rice, a squeeze of lime, and some salsa verde. And definitely make a taco to go with it!
Recipe Courtesy of Maria Herrera
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Nigerian Style Pork Backribs
Nigerian Style Pork Backribs
10 ingredients, 2 ½ hours, Servings: 4
Ingredients:
1 rack Swift Pork Loin Backribs
2 teaspoons salt
½ teaspoon black pepper, freshly ground
⅓ cup peanut butter, creamy
3 tablespoons lime juice
1 tablespoon ginger, grated
2 cloves garlic, minced
1 teaspoon paprika
¼ teaspoon cayenne pepper
2 tablespoons peanuts, roasted and salted, finely chopped
cilantro, chopped
lime wedges
Cooking Directions:
Preheat oven to 300°F.
Sprinkle ribs with salt and pepper.
In a medium bowl, combine the remaining ingredients, except the chopped peanuts, cilantro, and lime wedges.
Spread half the mixture over the ribs.
Wrap pork in a double layer of foil and place on a rimmed baking sheet, meat side down. Bake until meat is fork-tender, about 1½ to 2 hours.
When ribs are finished baking, preheat grill or broiler to high. Mix 3 tablespoons of the cooking juices into the remaining peanut mixture. Grill or broil ribs, brushing with more of the peanut mixture until browned, about 4-6 minutes.
Spread any remaining peanut mixture on the ribs, cut into pieces, sprinkle with peanuts and cilantro, and serve with lime wedges.
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Beef Feet Pho
Beef Feet Pho
20 ingredients, 5 hours, Servings: 6
Ingredients:
2 pounds or 6 pieces Swift Beef Feet
3 tablespoons vegetable oil
3 medium onions, halved
1 4-inch piece ginger root, halved
8 cloves garlic
3 star anise, or 1/2 tablespoon fennel seed
6 black (preferred) or green cardamom pods
2 tablespoons sugar
1 tablespoon salt
1 tablespoon coriander seeds
1 (4-inch) cinnamon stick
3 tablespoons fish sauce
9 ounces dried rice sticks
6 ounces thinly sliced raw beef, or 12 cooked meatballs
1 package bean sprouts
3 to 5 basil sprigs, torn
½ bunch cilantro, chopped
6 lime wedges
Finely sliced red chili flakes, to taste
Hoisin sauce, to taste
Sriracha, to taste
Cooking Directions:
Preheat oven to 450°F.
Wash and dry beef feet, then brush with oil, salt, and roast in oven for 45 minutes.
Char onions, ginger, and garlic in a skillet over high heat. Set aside.
Toast spices for 2 minutes, then tie in cheesecloth or use a spice ball.
In a large pot, combine beef feet, charred vegetables, spices, sugar, salt, and water. Simmer covered for 3 ½ to 4 hours until tender.
Strain broth and set aside. Discard solids, and reserve beef feet.
Cut meat off bone and set aside.
Add fish sauce to broth, adjust seasoning, as needed.
Prepare rice sticks according to package instructions.
Divide noodles, beef feet, and meat between bowls.
Pour hot broth over, garnish with bean sprouts, basil, cilantro, chili flakes, onion, lime, hoisin sauce, and siracha.
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Sopa de Pata
Sopa de Pata
14 ingredients, 5 hours, Servings: 8
Ingredients:
6 pieces Swift Beef Feet
6+ cups water (plus extra for blanching beef feet)
6 garlic cloves, minced
1 tablespoon oil
2 tablespoons achiote powder
1 teaspoon dried oregano
1 quart beef broth
1 can crushed tomatoes, 14 ounces
1 medium yuca (cassava), or 2 russet potatoes, peeled and cut into chunks
1 jalapeño, seeded and minced
1 small cabbage, cut into pieces
2 cobs of corn, each cut into 4 pieces
8 lime wedges
½ bunch cilantro, finely chopped
4 scallions, finely sliced
Salt and black pepper, to taste
Cooking Directions:
Blanch beef feet in boiling water for 15 minutes, then drain.
Sauté garlic in oil, add beef feet, achiote, oregano, beef broth, crushed tomatoes, and 6 cups water. Season with salt.
Simmer covered for 3 to 3.5 hours until tender.
Remove beef feet and cut meat off bones.
Return meat to pot, add black pepper.
Add yuca (cassava) or potato and jalapeño. Simmer for 15 minutes.
Add cabbage and corn, simmer for 15-20 minutes until tender.
Adjust seasoning and serve with cilantro, scallion, and lime.
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Hard Salami Wrap
Hard Salami Wrap
9 ingredients, 15 minutes, Servings: 1
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:
Julienne 2 lettuce leaf, and place them in a bowl with 8 sliced banana peppers.
Lightly drizzle Italian dressing to coat lettuce and banana peppers.
Place the tortilla on a flat surface, and then layer in Swift Hard Salami, Swift Uncured Honey Ham, Swift Pepperoni and provolone cheese.
Place the dressed lettuce and banana peppers in the middle and roll the tortilla.
Slice in the middle on a bias.
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Hard Salami Egg Benedict
Hard Salami Egg Benedict
8 ingredients, 20 minutes, Servings: 2
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:
Toast the two halves of English muffin, spread some butter after toasting
Cooking Directions: Poach Egg
Bring some water to Simmer
Add 1 tablespoon of Vinegar
Strain both eggs in a fine strainer
Stir simmer water to make a vortex
Gently drop the egg
Remove egg when egg whites around the yolk is set
Cooking Directions:
Pan Fry the Swift Hard Salami
Cooking Directions: Hollandaise
In a pan, gently heat up 3 tablespoons of vinegar
Add stick of Butter, increase to medium-low heat
Add ½ tsp of Lemon Juice
Stir until butter is melted and well incorporated
Add 2 Large Egg Yolks
Stir vigorously until it thickens
Season to taste
Cooking Directions:
Assemble by placing the buttered toasted English Muffin, and then pan-fried Swift Hard Salami.
Gently place the poach egg on top of the muffin and then spoon in the Hollandaise over egg and sprinkle some parsley.
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Hard Salami and Egg Sandwich
Hard Salami and Egg Sandwich
5 ingredients, 20 minutes, Servings: 1
Ingredients:
2 Slices of bread
12 Slices of Swift Hard Salami
1 Large Egg
1 Slice of Monterey Cheese
Sweet Brown Mustard
Cooking Directions:
Toast the 2 slices of Bread
Pan fried egg to your liking (hard / over easy), and place cheese on egg and cover the pan with the lid to melt cheese
Spread Sweet Brown Mustard on toasted bread
Place 6 slices of Swift hard salami on 1 toast
Place egg with cheese on top of Swift hard salami
Place remaining 6 slices of Swift hard salami
Layer the remaining toast on top
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Pepperoni Pull Apart Bread
Pepperoni Pull Apart Bread
10 ingredients, 20 minutes, Servings: 3 - 4
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:
Pre-heat oven 400 degrees Fahrenheit
Slice the olives in half, rough chop basil and parsley and set some on the side
1 cup of Marinara Sauce into the Bundt Pan, slowly heat up 2 cups of Marinara sauce for dipping
Open the Refrigerated Biscuits and cut the biscuits into 4 wedges.
Start assembling by putting things randomly into the Bundt pan
Brush the biscuits with Olive Oil and sprinkle in Grated Parmesan Cheese
Bake for 10 minutes
Put the warm 2 cups of Marinara sauce in a bowl
Let the Pull Apart Bread cool for 5 minutes before digging in!
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Pepperoni Pizza Sub
Pepperoni Pizza Sub
7 ingredients, 15 minutes, Servings: 1
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:
Pre-heat oven to 375 degrees Fahrenheit.
Julienne Green Pepper and Red Onion and sauté, then set aside.
Butterfly the Hoagie Roll and spread it apart.
Spoon in the marinara sauce on the opened bottom layer of roll.
Place the sauté green pepper and red onion.
Layer in 10 slices of Swift pepperoni.
Layer in 2 slices of mozzarella.
Put it on an oven safe pan and bake it for 3 minutes.
Sprinkle in the Italian Seasoning and fold the top over.
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Pepperoni and Honey Ham Muffuletta Bread Bowl
Pepperoni and Honey Ham Muffuletta Bread Bowl
5 ingredients, 15 minutes, Servings: 3 - 4
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:
On a bias cut the “top/lid” off, and remove any bread to make the top a lid about ¾ – 1 inch
Hollow out the bread but leave about ¾ inch beard left around.
Spoon in Giardiniera but drain off any excess oil before putting on the bottom of the hollowed bread.
Layer in 2 layers of Swift uncured honey ham, 2 layers of Swift pepperoni and 2 layers of provolone.
Repeat until 1 inch left to the top and spoon in more Giardiniera that has been drained off any excess oil.
Put the lid back on top.
Then, slice and serve.
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Sweet and Sour Pulled Pork Sandwiches by @chilesandsmoke
Sweet and Sour Pulled Pork Sandwiches by @chilesandsmoke
22 ingredients, 8-10 hours, Servings: 12-14
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:
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.
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.
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.
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.
(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.
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.
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.
Remove the bone and shred the pork.Build the sandwiches with the shredded pork and sweet and sour topping.
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Steak Kabobs
Steak Kabobs
17 ingredients, 1 hour 15 minutes, Servings: 4
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:
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.
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.
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.
Grill the kabobs on high heat, for 8 to 10 minutes (135ºF is the internal temperature recommendation), turning the kabobs every couple of minutes.
Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.
Enjoy!
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Oven-Roasted Pork Shoulder
Oven-Roasted Pork Shoulder
4 ingredients, 4 hours 20 minutes, Servings: 5
Ingredients:
Swift Boneless Pork Shoulder
3 Tbsp olive oil
3 Tbsp chopped garlic
Salt and pepper, to taste
Directions:
Preheat the oven to 425ºF.
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.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325ºF.
Continue to cook until an instant-read thermometer inserted into the shoulder reads 185ºF, about 4 hours.
Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
Shred and enjoy!
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Carne Asada Skirt Steak Marinade
Carne Asada Skirt Steak Marinade
14 ingredients, 30 minutes, Servings: 7
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:
Mix all of the ingredients, besides the steak, together in a medium-sized bowl.
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.
Let it marinate in the refrigerator for 2 to 4 hours.
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.
Preheat grill for indirect grilling on high heat. Grill steaks for 6-8 minutes per side with the grill lid closed.
Remove the steaks from heat once they’ve reached an internal temperature of 135ºF, and let rest for at least 5 minutes.
Slice thinly and enjoy with your favorite toppings!
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Steak and Burrata Crostinis
Steak and Burrata Crostinis
8 ingredients, 20 minutes, Servings: 8
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:
Preheat the oven to 350ºF.
Season ribeye steaks with salt and pepper.
Slice your bread into ½ inch pieces. Place on a sheet pan and toast for 5-10 minutes.
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.
Remove the steaks from the oven and let cool for 10-15 minutes—thinly slice and set to the side.
Once your bread is toasted, top each slice with burrata, steak slices, chives, and balsamic vinegar.
Enjoy!
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Bacon Mac & Cheese
Bacon Mac & Cheese
8 ingredients, 1 hour, Servings: 6
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:
Preheat oven to 350ºF.
Cook macaroni for half the time of the package instructions, drain and set aside.
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.
In a pot, melt 4 Tbsp of butter. Sprinkle in flour, and whisk to combine. Cook, constantly stirring, over medium heat for 1 minute.
Pour in milk, and cook for 3 to 5 minutes, or until thick. Reduce heat to low. Add salt and pepper to taste.
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.
Add cheese, and stir until melted. Add bacon and stir. Taste for seasoning, and add more salt if needed.
Add cooked macaroni and stir to coat. Pour into a baking dish, and bake for 15 to 20 minutes, or until sizzling and hot.
Enjoy!
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Mary's Grilled Pork Loin with Blackberry Balsamic Wine Glaze
Mary’s Grilled Pork Loin with Blackberry Balsamic Wine Glaze
11 ingredients, 1 hour 30 minutes, Servings: 8 to 10
Image Courtesy of @vindulge
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
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.
Increase the heat to medium and add wine and balsamic vinegar. Bring to a simmer for 5-6 minutes.
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.
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
Prepare the grill with charcoal using the two-zone method, targeting 400 – 425ºF over the direct heat.
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.
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.
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.
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.
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.
Recipe Courtesy of @vindulge
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Garlic Butter Steak Bites with Potatoes
Garlic Butter Steak Bites with Potatoes
8 ingredients, 25 minutes, Servings: 5
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:
Heat a large cast iron skillet over medium-high heat and add olive oil, butter, garlic, potatoes, thyme, and oregano.
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.
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.
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.
Top the steak with freshly chopped herbs.
Enjoy!
@therecipecritic
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Spring Steak and Quinoa Salad
Spring Steak and Quinoa Salad
13 ingredients, 30 minutes, Servings: 4
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
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
Combine all the ingredients together (except for the oil) in a food processor or blender.
Season to taste with salt and pepper.
Slowly add the oil in and refrigerate until ready to use.
For the Steak
Sprinkle the cumin, sea salt, and black pepper evenly on all sides of the steak.
Heat a skillet to medium-high heat and rub an oil-drenched paper towel on the pan.
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.
Remove from heat and lightly cover with foil and allow to rest for 5-10 minutes.
Assembly
While the steaks rest, assemble the salad. In a large bowl, add the cooled quinoa, feta cheese, red onion mixture, and basil.
Add in dressing to taste and gently toss the salad.
Season to taste with salt and pepper.
Sprinkle the almonds on top and serve with sliced steak on the side (cut against the grain).
Enjoy!
@chelseasmessyapron
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Spaghetti and Pork Loin Meatballs
Spaghetti and Pork Loin Meatballs
10 ingredients, 1 hour, Servings: 4
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:
Preheat the oven to 350ºF and cover a baking sheet with parchment paper.
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.
With your hands, form 1 ½-inch diameter meatballs and put them on the tray.
Bake for 15 minutes, turn the pork loin meatballs and bake for 15 minutes more.
Remove from the oven.
Cook the dry pasta noodles according to the packaging.
In a deep saucepan over medium heat, add 24 oz of Rao’s Marinara Sauce.
Add the pork loin meatballs to the sauce and bring to a boil.
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.
Enjoy!
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Maple Pork Chops
Maple Pork Chops
7 ingredients, 25 minutes, Servings: 4
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:
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.
Place the chops in the skillet and brown on both sides, 8 to 10 minutes; transfer to plate.
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.
Enjoy!
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Herb-Stuffed Pork Loin
Herb-Stuffed Pork Loin
17 ingredients, 1.5 hours, Servings: 5 to 6
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:
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.
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.
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.
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.
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.
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.
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.
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:
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:
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.
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.
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.
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.
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.
Enjoy!
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Roasted Beef Bone Marrow Canoes with Red Onion Confit
Roasted Beef Bone Marrow Canoes with Red Onion Confit
16 ingredients, 1.45 hours, Servings: 2
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:
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.
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.
Slice the bread, brush it with olive oil. Season with salt and pepper. Place on a baking tray and warm for about 10 minutes.
To serve, spread marrow on crostini and top lightly with red onion confit. Enjoy!
Pairs well with an arugula salad and citrus vinaigrette.
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Freddie's Garlic and Herb Prime Rib Roast with Au Gratin Potatoes and Carrots
Freddie’s Garlic and Herb Prime Rib Roast with Au Gratin Potatoes and Carrots
20 ingredients, 2 hours, Servings: 5
Recipe Courtesy of @fredcip
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.
Recipe Courtesy of @fredcip
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Swift Bacon Wrapped Brown Sugar Pork Loin
Swift Bacon Wrapped Brown Sugar Pork Loin
11 ingredients, 1 hour 25 minutes, Servings: 4
Image Courtesy of Pork.org
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:
Line a roasting pan with aluminum foil and place the Swift Pork Loin on the pan. Preheat your oven to 375ºF.
In a small bowl, make your spice rub. Combine the salt, black pepper, paprika, cumin, cinnamon, and chili powder.
Give the Swift Pork Loin a good rub down.
Wrap the whole loin in Swift Double Smoked Thick Cut Bacon.
Place the roast in the oven and roast for about 50-60 minutes.
Meanwhile, in a small saucepan under medium heat, combine the ingredients for the glaze – the brown sugar, flour, apple cider vinegar, and mustard powder.
Simmer until the sugar is dissolved.
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.
Let rest for about 10 minutes and then slice into 1 inch thick portions.
Serve with your starch of choice and enjoy!
Recipe Courtesy of Pork.org
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Swift Bacon Maple Cupcakes
Swift Bacon Maple Cupcakes
10 ingredients, 30 minutes, Servings: 4
Image Courtesy of Pork.org
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:
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
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.
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.
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.
Crumble the Swift Bacon strips into small pieces using your hands and then gently press them onto the frosting to make them stick.
Enjoy!
Recipe Courtesy of Pork.org
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Pomegranate Braised Brisket with Cumin and Cilantro
Pomegranate Braised Brisket with Cumin and Cilantro
18 ingredients, 16 hours, Servings: 12 to 16
Image Courtesy of Swift Meats
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:
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.
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.
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.
Stir in pomegranate juice, broth, and bay leaves, scraping up any browned bits. Stir in gelatin. Increase heat to medium-high and boil.
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.
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.
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.
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.
Enjoy!
Recipe Courtesy of America's Test Kitchen
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Stroganoff Style Pot Roast
Stroganoff Style Pot Roast
5 ingredients, 35 minutes, Servings: 4
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:
In a skillet, cook and stir the onions and mushrooms in oil.
Remove the pouch from the tray, open the plastic pouch and empty the contents into the skillet. Cook and stir until heated through.
Serve over noodles.
Sprinkle with fresh parsley, if desired.
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Cheddar, Apple and Swift Double Smoked Thick Cut Bacon Waffles
Cheddar, Apple and Swift Double Smoked Thick Cut Bacon Waffles
13 ingredients, 45 minutes, Servings: 6
Image Courtesy of Pork.org
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:
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.
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.
Preheat waffle iron according to manufacturer’s directions.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and brown sugar.
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.
Fold in the crumbled Swift bacon, cheddar cheese, and chopped apples. Allow the batter to rest for 5 minutes.
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.
Enjoy!
Recipe Courtesy of Pork.org
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Roasted Butternut Squash Soup with Swift Bacon
Roasted Butternut Squash Soup with Swift Bacon
10 ingredients, 55 minutes, Servings: 6
Image Courtesy of Pork.org
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:
Preheat oven to 400ºF. Lightly oil a baking sheet or coat with nonstick spray.
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.
Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.
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.
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.
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.
Serve immediately, garnished with Swift Double Smoked Thick Cut Bacon, goat cheese and chives, if desired.
Enjoy!
Recipe Courtesy of Pork.org
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Turkish Pork Kebabs
Turkish Pork Kebabs
15 ingredients, 30 minutes, Servings: 4
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
1/2 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:
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.
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.
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.
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.
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Pork Schnitzel Sliders
Pork Schnitzel Sliders
15 ingredients, 40 minutes, Servings: 4
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:
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.
Divide the meat into 8 portions and form into 3-inch round patties, flattening them evenly. Place on a sheet pan or plate.
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.
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.
Spread cut sides of rolls with mustard and mayonnaise and top with the patties, pickles and arugula.
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Pork and Coconut Tacos
Pork and Coconut Tacos
17 ingredients, 35 minutes, Servings: 4
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:
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.
While the pork is cooking, toast the coconut chips in a small skillet over medium high heat, stirring frequently until toasted.
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.
Serve the pork with tortillas, cabbage, pineapple salsa and additional cilantro. Top with toasted coconut.
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Korean Spiced Pork Rice Bowl
Korean Spiced Pork Rice Bowl
16 ingredients, 25 minutes, Servings: 4
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:
In a medium bowl, whisk together the gochujang, mirin, brown sugar, soy sauce and sesame oil. Set aside.
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.
Divide rice between serving bowls and top with the pork, avocado, cucumbers and kimchi. Sprinkle with the scallions and sesame seeds, serve.
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Pork Chile Verde
Pork Chile Verde
20 ingredients, 1 hour 45 minutes, Servings: 4
Image Courtesy of Pork.org
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:
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.
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.
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.
Add browned meat, blended vegetables, 1 teaspoon salt and bay leaf. Cover and turn cooker to high.
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.)
Simmer until meat and potatoes are tender, about another 1 ½ – 2 hours.
Enjoy!
Recipe Courtesy of Pork.org
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Smoked Pork Shoulder
Smoked Pork Shoulder
13 ingredients, 19 hours, Servings: 8
Image Courtesy of Pork.org
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:
Ensure Swift Pork Shoulder has come to room temperature. Rinse pork shoulder under water and pat dry and place on a cookie sheet.
Combine salt, smoked paprika, lemon pepper, cayenne pepper, smoked garlic powder, and black pepper in a bowl. Set aside.
Take Worcestershire sauce and pour all over pork shoulder ensuring it is thoroughly covered.
Repeat with the liquid smoke and then with the yellow mustard.
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.
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.
After a minimum of 12 hours has passed, remove the pork shoulder from the fridge, unwrap, and let come to room temp.
Start smoker and bring up to 225ºF.
Combine apple cider vinegar, apple juice, and water and put in a spray bottle and set by your smoker.
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).
Spray/spritz every 45-60 minutes with spray bottle
Add additional smoking chips, as needed.
Smoke until pork shoulder reaches a minimum of 190ºF. internal temp (approximately 60-90 minutes per pound).
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.
Shred with two forks and serve with homemade barbecue sauce.
Enjoy!
Recipe Courtesy of Pork.org
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Sage Roasted Pork Belly
Sage Roasted Pork Belly
5 ingredients, 3 hours 45 minutes, Servings: 4
Image Courtesy of Pork.org
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:
Preheat the oven to 320°F.
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.
Place skin-side down on top of the garlic and cook for 3 hours.
Increase the heat to 355°F.
Turn over the pork, add the sage and cook for a further 30 minutes or until the skin is golden and crunchy.
Enjoy!
Recipe Courtesy of Pork.org
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Chinese Style Beer Braised Pork Belly
Chinese Style Beer Braised Pork Belly
12 ingredients, 50 minutes, Servings: 4
Image Courtesy of Pork.org
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:
Slice the ginger and onions and roughly smash the garlic
Cut the Swift Pork Belly into 2cm x 3cm chunks. (Don’t cut them up too thin else they will melt away into nothing!)
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!)
When you have browned the pork belly halfway through, add in the onions, garlic, and ginger to brown them as well.
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.
Set the stove to high and bring everything to a vigorous boil and boil it for 15 minutes
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.
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)
If it still hasn’t reached that syrupy consistency, continue to cook it for 5-10 more minutes until the sauce has thickened.
Serve with white rice, plain noodles, or mashed potatoes.
Enjoy!
Recipe Courtesy of Pork.org
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Spicy Cranberry Pork Tenderloin
Spicy Cranberry Pork Tenderloin
8 ingredients, 40 minutes, Servings: 6
Image Courtesy of Pork.org
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:
Preheat the oven to 400ºF. Finely grate the zest from limes. Juice limes (about 4 tablespoons).
In a small bowl, mix half lime zest (about 2 tablespoons) with 1 teaspoon salt and 1/2 teaspoon pepper. Brush tenderloins with oil.
Place tenderloins in a nonstick roasting pan, fat side up. Roast, flipping them over after 8 minutes.
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.
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.
Reduce heat to medium-low and simmer, stirring occasionally, until berries have burst and juices thickened, about 5 minutes. Set aside.
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.
Carve the pork and serve with sauce.
Enjoy!
Recipe Courtesy of Pork.org
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Pork Shoulder with Wine Gravy
Pork Shoulder with Wine Gravy
14 ingredients, 1 hour 45 minutes, Servings: 9
Image Courtesy of Pork.org
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:
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.
Insert a garlic sliver into each one (use your finger to make the holes large and deep enough to insert the garlic).
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.
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).
Preheat the oven to 425°F.
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.
Remove roast from the oven and let it stand for 20 minutes; transfer roast to a large cutting board.
Enjoy!
Recipe Courtesy of Pork.org
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Classic Braised Beef Brisket
Classic Braised Beef Brisket
13 ingredients, 3 hours 45 minutes, Servings: 8
Image Courtesy of Beef It's What's For Dinner
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:
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.
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.
Add carrots and parsley to the cooking liquid; continue cooking, uncovered, for 30 minutes or until brisket and carrots are tender.
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.
Enjoy!
Recipe courtesy of Beef It's What's For Dinner
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Irish Beer and Beef Stew
Irish Beer and Beef Stew
14 ingredients, 4 hours, Servings: 5
Image Courtesy of Beef It's What's For Dinner
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:
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.
Turn heat down to medium; add onions, mushrooms, and garlic to the pot and cook until lightly browned, about 4 to 5 minutes.
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.
Add back in beef cubes and add enough beef broth to cover all ingredients, about 3 cups.
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.
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.
Remove from heat and adjust salt and pepper to taste.
Garnish with parsley, if desired.
Enjoy!
Recipe courtesy of Beef It's What's For Dinner
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Pho Vietnamese Beef Noodle Soup
Pho Vietnamese Beef Noodle Soup
15 ingredients, 45 minutes, Servings: 6
Image Courtesy of Beef It's What's For Dinner
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:
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.
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.
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.
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.
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.
Enjoy!
Recipe courtesy of Beef It's What's For Dinner
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Wild Mushroom Beef Stew
Wild Mushroom Beef Stew
12 ingredients, 9 hours 30 minutes, Servings: 6
Image Courtesy of Beef It's What's For Dinner
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:
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.
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.
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.
Garnish with parsley, if desired.
Enjoy!
Recipe courtesy of Beef It's What's For Dinner
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Pepper-Crusted Tri-Tip Roast with Garlic-Cherry Sauce
Pepper-Crusted Tri-Tip Roast with Garlic-Cherry Sauce
7 ingredients, 1 hour 15 minutes, Servings: 6
Image Courtesy of Beef It's What's For Dinner
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:
Preheat the oven to 425°F. Combine Rub ingredients; press evenly onto all surfaces of beef roast.
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.
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.)
Meanwhile, prepare Sauce. Combine sherry and garlic in a small saucepan; bring to a boil.
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.
Season with salt and ground black pepper, as desired.
Carve roast across the grain into thin slices. Serve with sauce.
Enjoy!
Recipe courtesy of Beef It's What's For Dinner
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Classic Beef Wellington
Classic Beef Wellington
10 ingredients, 1 hour 30 minutes, Servings: 4
Image Courtesy of Beef It's What's For Dinner
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:
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.
Place roast in skillet; brown evenly. Remove roast from skillet.
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.
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.
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.
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.
Place pastry-wrapped roast, seam-side down, on baking sheet. Cut 4 (2-inch) vents in top of pastry.
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.
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.)
Carve into slices and serve with your favorite vegetables.
Enjoy!
Recipe courtesy of Beef It's What's For Dinner
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Autumn Harvest Braised Brisket
Autumn Harvest Braised Brisket
10 ingredients, 4 hours, Servings: 16
Image Courtesy of Beef It's What's For Dinner
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:
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.
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.
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.
Remove Brisket; keep warm. Combine remaining 1/4 cup juice and cornstarch; stir cornstarch mixture into apple mixture. Bring to a boil, stirring constantly.
Boil 1 to 2 minutes or until mixture has thickened, stirring frequently.
Trim fat from Brisket. Carve diagonally across the grain into thin slices.
Season with salt and pepper, as desired. Serve beef with apple mixture.
Enjoy!
Recipe courtesy of Beef It's What's For Dinner
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Autumn Beef and Cider Stew
Autumn Beef and Cider Stew
8 ingredients, 2 hours 30 minutes, Servings: 6
Image Courtesy of Beef It's What's For Dinner
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:
Cook Swift Double Smoked Thick Cut Bacon in stockpot over medium heat until crisp; remove with slotted spoon to paper-towel-lined plate.
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.
Return beef and bacon to stockpot. Add soup and cider; bring to a boil.
Reduce heat; cover tightly and simmer 1-1/2 hours.
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.
Enjoy!
Recipe courtesy of Beef It's What's For Dinner
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Chilly Day Beef Chili
Chilly Day Beef Chili
9 ingredients, 9 hours 30 minutes, Servings: 8
Image Courtesy of Beef It's What's For Dinner
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:
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.
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.)
Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through.
Serve with shredded cheddar cheese, diced red onion, diced green onion, diced avocado, and/or sour cream.
Enjoy!
Recipe courtesy of Beef It's What's For Dinner
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Slow Cooker Loaded Baked Potato Soup with Swift Bacon
Slow Cooker Loaded Baked Potato Soup with Swift Bacon
10 ingredients, 6 to 8 hours, Servings: 6
Image Courtesy of Pork.org
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!
Recipe Courtesy of Pork.org
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Sweet and Spicy Swift Bacon-Wrapped Pork Tenderloin
Sweet and Spicy Swift Bacon-Wrapped Pork Tenderloin
9 ingredients, 40 minutes, Servings: 4
Image Courtesy of Pork.org
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:
Preheat the oven to 425ºF. Coat a sheet pan with cooking spray.
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.
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.
Place the pork on the prepared sheet pan seam side down. Brush the Swift Bacon with maple syrup.
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).
Remove the pork from the oven and drizzle with the remaining 2 Tbsp of maple syrup.
Slice and enjoy!
Recipe Courtesy of Pork.org
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Grilled Vietnamese Sausage Skewers (Nem Nuong)
Grilled Vietnamese Sausage Skewers (Nem Nuong)
ingredients, 1 hour, Servings: 4
Image Courtesy of @grillgirlrobyn
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:
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.
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!
Make your annatto oil (to add nice color to the Vietnamese Sausage Skewers)
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.
Remove the seeds and save the oil for adding to the pork later.
Mix your sausage ingredients in the food processor.
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”.
Add in the bacon fat mixture and annatto oil and mix for an additional 5 minutes.
Put the meat in the fridge to chill for 10 minutes. Meanwhile, soak your skewers in water.
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.
Skewer your Vietnamese Sausage Balls.
Preheat your grill to 450-500ºF degrees.
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.
Serve them in lettuce wraps paired with this sweet, mildly spicy, umami flavor-packed Nuoc Cham sauce.
Enjoy!
Recipe Courtesy of @grillgirlrobyn
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Potato Corn Chowder with Swift Double Smoked Thick Cut Bacon
Potato Corn Chowder with Swift Double Smoked Thick Cut Bacon
11 ingredients, 30 minutes, Servings: 4
Image Courtesy of Pork.org
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:
Set slow cooker to the brown/sauté setting
Once hot, add Swift Double Smoked Thick Cut Bacon and cook until crisp, about 6 minutes. Transfer to a paper towel-lined plate
Add onion to pot and cook until soft, about 3-4 minutes. Add garlic and cook for 1 more minute
Stir in Swift Double Smoked Thick Cut Bacon, potatoes, corn, broth, thyme, salt and pepper
Adjust pressure to high and twist cover to lock. Set time for 10 minutes
Once cooked, remove cover. Stir in heavy cream and flour
Ladle into serving bowls and top with fresh chives
Enjoy!
Recipe Courtesy of Pork.org
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Loaded Cheese Fries with Swift Double Smoked Thick Cut Bacon
Loaded Cheese Fries with Swift Double Smoked Thick Cut Bacon
11 ingredients, 25 minutes, Servings: 4
Image Courtesy of Pork.org
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:
Wash and thinly slice potatoes. Drizzle with olive oil, then season with salt, garlic powder, mustard powder, and paprika.
Bake the Swift Bacon and potatoes in the oven at 375ºF until golden and the Swift Bacon is cooked through.
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.
Add cheese and additional salt and pepper to taste.
Scatter fries in serving dish. Pour hot cheese sauce over fries.
Top with bacon, sour cream, and chives. Enjoy!
Recipe Courtesy of Pork.org
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Peach-Glazed Grilled Pork Chops
Peach-Glazed Grilled Pork Chops
8 ingredients, 30 minutes, Servings: 4
Image Courtesy of Swift Meats
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:
Simmer the preserves, vinegar, thyme, and cayenne pepper in a saucepan over medium heat until reduced to 1 cup, about 3 minutes.
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.
Remove mixture from heat and stir in dijon mustard, then cover to keep warm.
Season Swift Pork Chops with salt and pepper and grill over hot fire until browned and the internal temperature reaches 145ºF.
Brush the pork with the reserved glaze and cook one minute longer.
Transfer the pork chops to a platter and let rest before slicing, about 5 minutes.
Pour sliced peach mixture over the pork chops and serve.
Enjoy!
Recipe Courtesy of Swift Meats
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Maple-Glazed Pork Roast with Orange Essence
Maple-Glazed Pork Roast with Orange Essence
9 ingredients, 1 hour 30 minutes, Servings: 4-6
Image Courtesy of Swift Meats
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:
Pre-heat the oven to 325ºF and move the oven rack to the middle position.
Combine maple syrup, cinnamon, cloves, orange zest, and cayenne pepper together in a measuring cup.
Pat Swift Pork Loin Roast dry with paper towels and sprinkle with salt and pepper.
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.
Use tongs to rotate the roast one-quarter turn, repeat until the roast is browned on all sides and transfer to a plate.
Add maple syrup mixture to the skillet and cook until fragrant on medium heat.
Remove the skillet from heat and place roast in the skillet while coating with the glaze on all sides.
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.
Transfer the roast to a carving board while allowing the glaze to thicken in the pan for about 5 minutes.
Pour the thickened glaze over the roast and let it rest another 15 minutes before cutting into 1/4 inch slices to serve.
Enjoy!
Recipe Courtesy of Swift Meats
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Loaded Ground Pork Nachos
Loaded Ground Pork Nachos
12 ingredients, 30 minutes, Servings: 4
Image Courtesy of Swift Meats
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:
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.
Continue to cook until the pieces become slightly crisp and lightly brown.
Add the chopped garlic and a cup of water and cook with the lid on until the water evaporates.
Half the cherry tomatoes and add them to the pork. Cook until the tomatoes are mushy.
Season with salt and pepper and set aside to cool.
On a baking sheet, spread the tortilla chips, top with ground pork, sliced olives, red peppers, and mozzarella cheese.
Bake in the preheated oven at 350ºF for 10-15 minutes, or until the cheese is completely melted.
Top and serve with green onions. Enjoy!
Recipe Courtesy of Swift Meats
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Air Fryer Tri Tip Roast with Chimichurri
Air Fryer Tri Tip Roast with Chimichurri
15 ingredients, 35 minutes, Servings: 3-4
Image Courtesy of Swift Meats
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:
Pat dry and season your Swift Tri Tip and let it get to room temperature for 20 minutes.
Set your air fryer to 450ºF.
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.
Place the tri tip in the air fryer and let it cook for 8 minutes before flipping it onto the other side.
After letting it cook for another 8-10 minutes, use a meat thermometer to check the temperature of the roast.
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:
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.
Add the red pepper flakes, olive oil, vinegar, and lemon juice, pulsing 2 to 3 more times to mix everything.
Season with salt. Add more to taste.
Serve on top of cooked tri tip and enjoy!
Recipe Courtesy of Swift Meats
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Sliced Ribeye Philly Cheesesteak Sandwich
Sliced Ribeye Philly Cheesesteak Sandwich
8 ingredients, 40 minutes, Servings: 4
Image Courtesy of @girlgonegrilling
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:
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.
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.
Butter the insides of hoagie rolls and place on hot skillet to toast. Set aside.
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.
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.
Divide into 4 equal piles and spoon the cheesesteak mixture onto your toasted hoagie rolls. Serve immediately and enjoy!
Recipe Courtesy of @girlgonegrilling
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Brian's BBQ Pork Picnic
Brian’s BBQ Pork Picnic
10 ingredients, 4 hours, Servings: 4
Image Courtesy of @g_bque
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:
Season your Swift Pork Picnic with the rub and fire up your smoker
Cook your pork at 250ºF (roughly an hour per pound)
While your pork cooks, make your mop sauce
2 hours in, “mop” your pork with the sauce and repeat every hour (or when the bark is looking dry)
Around 165-170ºF or when the bark is set, wrap your picnic tightly in aluminum foil
Place back on the smoker until it reaches an internal temperature of 203-205ºF
Let it rest for a minimum of 30 minutes before shredding
Drizzle leftover mop sauce on top
Shred and enjoy!
Recipe Courtesy of @g_bque
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Bacon Wrapped Dates
Bacon Wrapped Dates
2 ingredients, 15 minutes, Servings: 18
Image Courtesy of Pork.org
Ingredients:
1 Package of Swift Double Smoked Thick Cut Bacon
18 dates
Directions:
Heat oven to 450ºF. Place a wire rack on a baking sheet. Arrange Swift Bacon slices evenly on the wire rack
Bake for 10 minutes and remove from the oven to let slightly cool, or until easily handled
Wrap each date in a piece of Swift Bacon, securing with a toothpick all the way through both ends
Place the bacon wrapped dates on the wire rack
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
Enjoy!
Recipe Courtesy of Pork.org
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Bacon Wrapped Jalapeño Poppers
Bacon Wrapped Jalapeño Poppers
3 ingredients, 20 minutes, Servings: 6
Image Courtesy of Pork.org
Ingredients:
1 Package of Swift Double Smoked Thick Cut Bacon
6 Jalapeño peppers, halved
8 oz. cream cheese
Directions:
Preheat an outdoor grill to high heat
Spread the cream cheese into jalapeño halves
Wrap Swift Bacon around the stuffed jalapeños and secure with a toothpick
Place onto the grill and cook until the Swift Bacon is crispy
Enjoy!
Recipe Courtesy of Pork.org
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George's Tri-Tip Brisket Style
George’s Tri-Tip Brisket Style
5 ingredients, 8 hours, Servings: 4
Image Courtesy of @idsmokethat_bbq
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:
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.
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.
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.
Recipe courtesy of @idsmokethat_bbq
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Deviled Eggs with Swift Bacon
Deviled Eggs with Swift Bacon
10 ingredients, 15 minutes, Servings: 8
Image Courtesy of Pork.org
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:
Cut peeled eggs in half lengthwise and place them on a serving platter.
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.
Mix in finely diced dill pickles. Add more seasonings to taste if needed.
Spoon a generous teaspoon of the egg mixture into each egg half. Garnish and top with paprika and cooked Swift Bacon.
Enjoy!
Recipe Courtesy of Pork.org
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Barbecue Bacon Pizza
Barbecue Bacon Pizza
10 ingredients, 20 minutes, Servings: 16
Image Courtesy of Pork.org
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:
In a large bowl, mix together 2 cups of bread flour, sugar, salt, and yeast.
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.
Turn the dough out onto a floured surface and knead the dough for 5 minutes or until the texture starts to smooth out.
Form the dough into a ball and place it into a greased bowl. Cover loosely with a dishcloth and let rise for 10 minutes.
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!
Enjoy!
Recipe Courtesy of Pork.org
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Garlic and Rosemary Roast Pork Loin
Garlic and Rosemary Roast Pork Loin
6 ingredients, 1 hour 45 minutes, Servings: 4
Image Courtesy of Pork.org
Ingredients:
Swift Pork Loin
1/4 C olive oil
8 garlic cloves
1 bunch of rosemary leaves
kosher salt
freshly ground black pepper
Directions:
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.
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.
Add the pork to the skillet and cook over moderately high heat until browned all over, about 5 minutes.
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.
Transfer the roast to a work surface or carving board and let rest for 15 minutes before thinly slicing and serving.
Enjoy!
Recipe Courtesy of Pork.org
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Slow Cooker Pork Loin
Slow Cooker Pork Loin
9 ingredients, 3 hours 30 minutes, Servings: 5
Image Courtesy of Pork.org
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:
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.
Place the honey, vinegar, broth, and cornstarch in a medium bowl and whisk until smooth. Pour over the pork loin.
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.
Enjoy!
Recipe Courtesy of Pork.org
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Slow Cooker Pork Ribs with Bourbon BBQ Sauce
Slow Cooker Pork Ribs with Bourbon BBQ Sauce
10 ingredients, 45 minutes, Servings: 5
Image Courtesy of Pork.org
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:
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.
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.
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.
Place remaining barbecue sauce and leftover juices into a small bowl for dipping. Cut ribs into pieces and serve. Garnish with parsley and enjoy!
Recipe Courtesy of Pork.org
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Calabrian Grilled Pork Ribs
Calabrian Grilled Pork Ribs
11 ingredients, 1 hour 25 minutes, Servings: 4
Image Courtesy of Pork.org
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:
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.
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.
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.
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.
Slice meat into individual ribs. Drizzle with reserved juices and top with parsley. Serve with lemon wedges.
Recipe Courtesy of Pork.org
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Sweet Pork Nachos
Sweet Pork Nachos
16 ingredients, 1 hour 15 minutes, Servings: 4
Image Courtesy of Pork.org
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:
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.
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.
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.
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.
Serve and enjoy!
Recipe Courtesy of Pork.org
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Mustard Balsamic Pork Chops
Mustard Balsamic Pork Chops
7 ingredients, 1 hour 25 minutes, Servings: 6
Image Courtesy of Pork.org
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:
Make the marinade. Whisk the olive oil, mustard, vinegar, rosemary, salt, and pepper in a bowl until it begins to emulsify.
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.
Preheat the oven to 425ºF.
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.
Serve and enjoy!
Recipe Courtesy of Pork.org
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Barbecue Pulled Pork Pizza
Barbecue Pulled Pork Pizza
10 ingredients, 1 hour 15 minutes, Servings: 4
Image Courtesy of Pork.org
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:
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.
Dust a pizza peel or your baking sheet with a light dusting of flour and a couple generous pinches of cornmeal.
Gently stretch the pizza dough in a 12-14 inch round or divide into 3 portions and stretch, for individual sliced pizzas.
Brush a ~1-inch border of olive oil around the edge of the pizza dough.
Spread the barbecue sauce over the crust.
Sprinkle dough with pulled pork, followed by mozzarella, white/light green portions of the green onions, red onions, and a sprinkle of parmesan cheese.
Transfer your pizza from the pizza peel to baking stone (or baking sheet).
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.
Remove from oven, sprinkle with the sliced dark green onion tops, slice, and serve!
Enjoy!
Recipe Courtesy of Pork.org
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Garlic Mushroom Pork Chops
Garlic Mushroom Pork Chops
13 ingredients, 30 minutes, Servings: 4
Image Courtesy of Pork.org
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:
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.
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.
In the same skillet, add the mushrooms and saute until golden brown.
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.
Place pork chops and their juices back into the sauce and allow to reheat for 2-3 minutes. Garnish with fresh parsley.
Serve the garlic pork chops over penne pasta or with vegetables.
Enjoy!
Recipe Courtesy of Pork.org
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Barbecue Pork Skillet
Barbecue Pork Skillet
4 ingredients, 15 minutes, Servings: 4
Image Courtesy of Pork.org
Ingredients:
Swift Pork Chops
1 tsp vegetable oil
1/4 C Italian salad dressing
1/4 C barbecue sauce
Directions:
Heat oil in large skillet over medium-high heat and brown chops about 1 minute on each side.
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.
Enjoy!
Recipe Courtesy of Pork.org
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Air Fryer Korean Pork Lettuce Wraps
Air Fryer Korean Pork Lettuce Wraps
11 ingredients, 2 hours, Servings: 4
Image Courtesy of Pork.org
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:
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.
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.
Enjoy!
Recipe Courtesy of Pork.org
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Garlic Dijon Pork Tenderloin with Roasted Sweet Potato and Pepper Jumble
Garlic Dijon Pork Tenderloin with Roasted Sweet Potato and Pepper Jumble
11 ingredients, 30 minutes, Servings: 4
Image Courtesy of Pork.org
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:
Preheat oven to 400°F.
In a small bowl whisk together Dijon mustard, honey, garlic, salt, and pepper. Rub each pork tenderloin with the sauce until thoroughly coated.
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.
Enjoy!
Recipe Courtesy of Pork.org
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Egg Roll in a Bowl
Egg Roll in a Bowl
13 ingredients, 20 minutes, Servings: 4
Image Courtesy of Pork.org
Ingredients:
Swift Ground Pork
1small red onion (diced)
1Tbsp minced garlic
1Tbsp ginger (finely minced)
2tsp sriracha sauce
1bag coleslaw mix (14 oz.)
2red bell peppers (sliced thinly)
1bag matchstick carrots (10 oz.)
3Tbsp low-sodium soy sauce (or liquid aminos)
1Tbsp rice wine vinegar
salt (to taste)
black pepper (to taste)
1 Tbsp sesame oil
Directions:
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.
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.
Spoon pork-cabbage mixture in to a serving bowl. Drizzle with sauce of choice and garnish, if desired.
Optional for garnish: sliced green onions, sesame seeds, wonton strips.
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.
Enjoy!
Recipe Courtesy of Pork.org
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Grilled Pork Tenderloin Skewers
Grilled Pork Tenderloin Skewers
15 ingredients, 50 minutes, Servings: 12
Image Courtesy of Pork.org
Ingredients:
Swift Pork Tenderloin
1/4C soy sauce
2Tbsp maple syrup
2Tbsp rice vinegar
1orange (zest and juice)
2tsp minced garlic
1tsp fresh ginger (grated)
2Tbsp soy sauce
3Tbsp rice vinegar
1 1/2Tbsp sesame oil
1/2lime (juiced)
1Tbsp brown sugar
1tsp minced garlic
1tsp chopped chives
1tsp red pepper flakes (optional)
Directions:
Slice the pork tenderloin into thin strips and add them to a bowl.
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.
Marinate the pork for at least three hours or overnight if possible.
Soak 8 wooden skewers {6-8 inches long) in water for at least an hour.
Take the slices of marinated tenderloin and thread each piece onto the skewers, taking care not to overfill the skewer.
Repeat this process until all of the pork has been used.
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.
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.
Once the skewers are fully cooked brush them lightly with some of the dipping sauce.
Place the tenderloin skewers on a large plate and serve with some rice on the side and the dipping sauce.
Enjoy!
Recipe Courtesy of Pork.org
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Spicy Grilled BBQ Pork Chops
Spicy Grilled BBQ Pork Chops
9 ingredients, 55 minutes, Servings: 8
Image Courtesy of Pork.org
Ingredients:
1 Package Swift Pork Loin Chops
1/2 cup of your favorite BBQ sauce
1/4 cup 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:
In a large bowl, whisk together barbecue sauce, oil, lemon juice, Worcestershire sauce, garlic, thyme, cayenne pepper, and salt.
Place the pork chops in the bowl and marinate for at least 1 hour or up to 8 hours.
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).
Let pork chops rest for 3 minutes before serving.
Enjoy!
Recipe courtesy of Pork.org
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Greek Beef Salad
Greek Beef Salad
12 ingredients, 40 minutes, Servings: 4
Image Courtesy of Beef It's What's For Dinner
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
Marinade:
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:
Whisk marinade ingredients in small bowl. Place beef Steak and 1/2 of marinade in food-safe plastic bag; turn to coat.
Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Reserve remaining marinade.
Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat.
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.
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.
Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges.
Recipe courtesy of Beef It's What's For Dinner
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Cali-Caribbean Steak Street Tacos
Cali-Caribbean Steak Street Tacos
8 ingredients, 30 minutes, Servings: 4
Image Courtesy of Beef It's What's For Dinner
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:
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.
Rub beef steak on both sides with remaining jerk seasoning.
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.
Meanwhile, peel remaining orange and orange half; cut into sections. Place in medium bowl with arugula and avocado. Add dressing; toss gently.
Stack two tortillas for each taco. Top one side of tortillas with beef slices, arugula-avocado mixture and cashews; fold in half. Serve immediately.
Recipe courtesy of Beef It's What's For Dinner
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Mediterranean Beef Pinwheels
Mediterranean Beef Pinwheels
9 ingredients, 1 hour 5 minutes, Servings: 6
Image courtesy Beef It's What's For Dinner
Ingredients:
1 Swift Beef Flank Steak
Beef Marinade:
1/3 C lemon juice
2 Tbsp vegetable oil
2 Tbsp dried oregano leaves
Filling:
1/3 C olive tapenade
1 C frozen chopped spinach, thawed and squeezed dry
1/4 C crumbled low-fat feta cheese
Vegetables:
4 C grape or cherry tomatoes
1/2 tsp salt
Directions:
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.
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.
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.
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:
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.
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.
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.
Recipe courtesy of BeefIt’sWhat’sForDinner.com
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Pomegranate-Braised Beef Brisket with Caramelized Onions
Pomegranate-Braised Beef Brisket with Caramelized Onions
10 ingredients, 3.75 hours, Servings: 6
Image courtesy of BeefIt’sWhat’sForDinner.com
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:
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.
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.
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.
Recipe courtesy of BeefIt’sWhat’sForDinner.com
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Kirklan's BBQ Pulled Pork Sandwiches
Kirklan’s BBQ Pulled Pork Sandwiches
15 ingredients, 30 minutes, Servings: 3 to 4
Image courtesy of @the_grill_revealer
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:
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.
Slice a fresh pineapple into circles, add avocado oil, and season with your favorite fruit rub.
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.
Mix the Pork Butt glaze consisting of apple juice and cayenne hot sauce.
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.
Remove the Pork Butts from the smoker and rest for 30-45 minutes.
Slice the Pork Butt with your Chef’s Knife in the center then pull the Pork apart with your hands while using gloves.
Build the BBQ Pork Slider with a Sweet Slider Bun, Pineapple slice, Pulled Pork, BBQ sauce, Pickled Onions, and Kosher Dill Pickles.
Pair the delicious Swift BBQ Pork Sliders with your favorite slaw and enjoy!
Recipe courtesy of @the_grill_revealer
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Horseradish-Braised Pot Roast with Barley and Kale
Horseradish-Braised Pot Roast with Barley and Kale
9 ingredients, 2 1/2 hours, Servings: 4 to 6
Image courtesy of BeefIt’sWhat’sForDinner.com
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:
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.
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.
Meanwhile, prepare barley according to package directions for 6 servings. Remove from heat. Stir in kale. Cover; let stand 5 minutes.
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.
Remove bone from pot roast. Carve pot roast into thin slices. Return beef to cooking liquid and heat through. Serve beef over barley mixture.
Recipe courtesy of BeefIt’sWhat’sForDinner.com
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Ribeye Steaks with Balsamic Mushroom Sauce
Ribeye Steaks with Balsamic Mushroom Sauce
6 ingredients, 15 minutes, Servings: 2 to 3
Image courtesy of BeefIt’sWhat’sForDinner.com
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:
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.
Season steaks with salt and pepper, as desired.
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.
Stir in butter, mushrooms and 1/4 tsp salt. Cook and stir until heated through.
Season steaks with salt and pepper, as desired. Serve sauce with steaks.
Recipe courtesy of BeefIt’sWhat’sForDinner.com
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Kirklan's Honey Chipotle Pork Spareribs
Kirklan’s Honey Chipotle Pork Spareribs
11 ingredients, 2.45 hours, Servings: 6
Image Courtesy of @the_grill_revealer
Ingredients:
2 Racks Swift St. Louis Style Pork 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:
Remove 2 Swift Sparerib racks from the package, add mustard as a binder, and season with your favorite pork rub and pink Himalayan salt.
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.
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.
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.
Remove the pork spareribs from the smoker and let rest for 15-20 minutes.
Slice the pork spareribs into individual rib bones with your chef’s knife and dip in the tasty Honey Chipotle Sauce.
Pair the delicious Swift Pork Spareribs with your favorite slaw and pickled red onions!
Recipe Courtesy of @the_grill_revealer
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Josh's Sweet & Spicy Asian Sticky Ribs
Josh’s Sweet & Spicy Asian Sticky Ribs
12 ingredients, 3 hours, Servings: 6
Image Courtesy of @j_may_bbq
Ingredients:
Rib Ingredients:
2 Racks Swift St. Louis Style Pork Spareribs
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:
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!
Rub 1 tbsp. of yellow mustard (or binder of choice) all over both sides of your ribs.
Season your ribs liberally on both sides with your BBQ rub of choice. Our favorite is “Rack City” by White Bulls BBQ.
Set your smoker to 225°F, and smoke your ribs uncovered for 3 hours.
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.
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.
Place your now wrapped ribs back on the smoker for 2 additional hours, continuing at 225°F.
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.
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).
Remove your ribs from the smoker, and garnish with the toasted sesame seeds and sliced scallions.
Recipe Courtesy of @j_may_bbq
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Dwight's Wet and Dry Rubbed Pork Backribs
Dwight’s Wet and Dry Rubbed Pork Backribs
16 ingredients, 2.5 hours, Servings: 6
Image Courtesy of @darth_flavar
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:
Combine ingredients for dry rub in a bowl and stir until well combined.
Combine sauce ingredients in a medium saucepan. Bring to a slight boil and reduce heat to low. Simmer until thickened.
Rub ribs with olive oil coating both sides.
Liberally apply dry rub on both sides
Grill at 250 to 275 degrees for approximately 2 hrs until internal temperature is approx 145 degrees
Wrap ribs in foil and cook for another 90 minutes until final temperature is between 195 and 203 degrees
Open foil and apply BBQ sauce let bake on surface for 10 to 15 minutes
Serve and enjoy!
Recipe courtesy of @darth_flavar
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Bacon Egg Cups
Bacon Egg Cups
7 ingredients, 30 minutes, Servings: 6
Image Courtesy of Pork.org
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:
Working with one slice at a time, thin out bread slices with a rolling pin. Cut out 2 circles from each slice of bread
Place 3 overlapping circles of bread into each well of the prepared pan. Create sturdy muffin cups. Brush with melted butter
Lay 2 slices of cooked Swift Bacon over each muffin cup. Press bacon down into the cups
Crack eggs into the cups, directly over the Swift Bacon. Sprinkle with seasonings
Bake for 20-25 minutes at 350°F
Enjoy!
Recipe Courtesy of Pork.org
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Air Fryer Jalapeno Poppers
Air Fryer Jalapeno Poppers
6 ingredients, 35 minutes, Servings: 4
Image Courtesy of Pork.org
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:
Preheat the air fryer to 325°F
In a mixing bowl, stir together the cream cheese, cheddar cheese, black pepper, and garlic powder
Fill each jalapeño half with about 1 tablespoon of the cream cheese mixture
Wrap a slice of Swift Bacon tightly around each jalapeño half and secure horizontally with a toothpick. Repeat with all the peppers.
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
Enjoy!
Recipe Courtesy of Pork.org
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Bacon-Wrapped Pork Medallions with Garlic-Mustard Butter
Bacon-Wrapped Pork Medallions with Garlic-Mustard Butter
5 ingredients, 20 minutes, Servings: 4
Image Courtesy of Pork.org
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:
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:
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.
Season both sides with salt and pepper and spray lightly with cooking spray: broil or grill.
Remove wooden pick and serve with garlic-mustard butter.
Heat the grill to medium heat, about 400°F with an indirect zone.
Season the Swift Meats bacon-wrapped pork loin filets on both sides with a pinch of salt and pepper.
Grill the filets over indirect heat for about 10 minutes, or until the internal temperature reaches 90°F.
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.
Remove the filets from the pan. Add the peaches and BBQ sauce. Cook for 30-60 seconds.
Place a pork loin filet on each plate and top with the barbecue peaches. Garnish with fresh parsley.
Recipe courtesy of @girlscangrill
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Bacon Asparagus Bundles
Bacon Asparagus Bundles
7 ingredients, 45 minutes, Servings: 4
Image Courtesy of The National Pork Board
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:
Preheat the oven to 400°F
Carefully wrap one piece of bacon around the asparagus bundle and place bundles in a baking dish.
Drizzle olive oil, brown sugar, sesame oil, garlic cloves, and sesame seeds over top.
Bake for 25 minutes.
Enjoy!
Recipe Courtesy of The National Pork Board
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Josh's Reverse Seared Bacon Wrapped Pork Filets with Crispy Smashed Potatoes & Garlic Green Beans
Josh’s Reverse Seared Bacon Wrapped Pork Filets with Crispy Smashed Potatoes & Garlic Green Beans
9 ingredients, 50 minutes, Servings: 5
Image courtesy of @j_may_bbq
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:
Season your Bacon Wrapped Pork Filets liberally with your BBQ rub of choice. Josh’s favorite is Pulled Hog by White Bulls BBQ.
Set your smoker to 225°F, and smoke the Filets until they reach an internal temperature of 135°F.
While your Filets are smoking, prepare your sides. First bring two large pots of water to a boil.
Boil your potatoes for about 15-20 minutes, or until they are fork tender, then drain.
While they boil, set your oven to broil and allow it to come to temp.
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.
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.
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.
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.
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.
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!
Recipe courtesy of @j_may_bbq
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Kirklan's Ribeye Steak & Egg Sandwich
Kirklan’s Ribeye Steak & Egg Sandwich
13 ingredients, 20 minutes, Servings: 6
Image courtesy of @the_grill_revealer
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:
Remove 4 Swift Beef Ribeye Steaks from the package, add mayo as binder, and season with Hey Grill Hey Beef Rub and black peppercorns.
Make the Herb Avocado Spread using ripe avocados, fresh cilantro, fresh basil, and fresh-squeezed lemon juice, then mix evenly in a blender.
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.
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.
Remove steaks from the grill and rest for 10-15 minutes.
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.
Slice the ribeye steak into thick strips with your chef’s knife.
Build your Steak & Egg Sandwich using the ciabatta bread bun, avocado spread, arugula, sliced ribeye steak, Roma tomatoes, pickled onions, and a sunny egg.
Slice the sandwich in half and enjoy the delicious flavors of this Swift Ribeye Steak & Egg Sandwich!
Heat Smoker: Set up your smoker to 250°F with an indirect heat zone, using fruit wood like apple, cherry or peach.
Season: Rub each rack of ribs on both sides with 1 tablespoon soy sauce, 1 tablespoon Maui Wowee and 1 tablespoon Pork Rub.
Smoke: Place the ribs on the smoker over indirect heat and smoke at 250°F for 3 1/2 hours.
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.
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.
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.
Recipe courtesy of @girlscangrill
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Josh's Smoked Garlic & Herb Pork Loin
Josh’s Smoked Garlic & Herb Pork Loin
7 ingredients, 13-14 hours, Servings: 10
Image courtesy of @joshhunt_griddlin
Ingredients:
1 Swift Pork Loin
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:
Cut your pork loin in half. This allows it to cook much more evenly on the smoker.
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.
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.
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.
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.
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.
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.
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.
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.
After the rest, slice the pork loin and serve with your favorite sides. We ate ours with mashed potatoes and mac & cheese.
Recipe courtesy of @joshhunt_griddlin
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Miguel's Green Apple and Onion Stuffed Pork Loin
Miguel’s Green Apple and Onion Stuffed Pork Loin
10 ingredients, 20 minutes, Servings: 2 to 3
Image courtesy of @coooking_with_fire___
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:
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.
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.
Place the aluminum tray in the smoker and place the pork loin on the top rack.
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.
Recipe courtesy of @coooking_with_fire___
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Josh's Seared NY Strip Steak with a Loaded Baked Potato
Josh’s Seared NY Strip Steak with a Loaded Baked Potato
11 ingredients, 30 minutes, Servings: 2-3
Image courtesy of @joshhunt_griddlin
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:
Start off with NY Strip Steaks from Swift Meats. Josh likes to allow his steaks to come up to room temperature.
While they are coming up to temp, start the smoker and set it to 225°F, burning hickory pellets.
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.
We are going to smoke the steaks until they reach an internal temperature of 125.
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.
Once the steaks reach 125°F internal, remove them from the smoker / grill and allow them to rest for 5 minutes.
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.
While the steaks sear, continuously baste with the melted garlic herb butter. Remove and allow to rest for approximately 5 minutes.
Be sure to cut the steaks against the grain and enjoy. Josh serves his steaks up with a loaded baked potato.
Recipe courtesy of @joshhunt_griddlin
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Bacon Egg Muffins
Bacon Egg Muffins
9 ingredients, 35 Minutes, Servings: 6
Image Courtesy of National Pork Board
Ingredients:
1 Package of Swift Double Smoked Thick Cut Bacon
1red bell pepper (diced)
8free-range eggs
1/4 Cunsweetened almond milk (or milk of choice)
1/2tsp mustard powder
Fresh ground black pepper
Sea salt
1/3 Cshredded cheddar cheese
2 Tbsp chives (chopped)
Directions:
Preheat oven to 375°F and lightly spray a 6-cup large muffin tin with cooking spray or wipe with oil.
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.
Drain off the excess bacon grease and set aside.
Meanwhile, in a large bowl, add eggs, milk, mustard powder, a pinch of sea salt and pepper, then whisk well to combine.
Stir in the cheese, chives, cooked bacon and peppers.
Divide the egg mixture between the prepared muffin cups.
Bake in the oven for 15-17 minutes or until the center is set and muffins are puffed.
Enjoy!
Recipe courtesy of National Pork Board
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Dina and Bruce's Honey Garlic BBQ Pork Loin with Rainbow Slaw
Bruce and Dina’s Honey Garlic BBQ Pork Loin with Rainbow Slaw
36 ingredients, 1 hour 30 minutes , Servings: 4-6
Image courtesy of @the_perksofbeingus
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:
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.
The next day, prepare grill. Bruce and Dina used a ceramic grill with hardwood charcoal and hickory wood that was soaked in water overnight.
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.
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,
Reduce heat to 225°F. Cook until internal temperature is 138°F. Let rest until the pork loin’s internal reaches 145°F.
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.
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.
Mix the dressing ingredients together, taste, and adjust seasoning. If you like it spicy, add a pinch of cayenne.
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.
When pork comes to temperature, slice and serve with sauce.
Recipe courtesy of @the_perksofbeingus
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Justin's Chipotle Pork Tenderloin Sliders on a Keto Bun
Justin’s Chipotle Pork Tenderloin Sliders on a Keto Bun
16 ingredients, 2.5 hours, Servings: 9
Image courtesy of @electricmice
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:
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.
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.
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.
While the tenderloin is smoking, make a spicy play on a classic pico de gallo.
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.
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.
Finally, the cheese sauce. Combine 1 Tablespoon of butter, 1.5 oz heavy cream, and about a cup of mozzarella.
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.
Serve!
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Josh's Pork Tenderloin & Bacon Pinwheels
Josh’s Pork Tenderloin & Bacon Pinwheels
4 ingredients, 2.5 Hours, Servings: 9
Image courtesy of @JoshHunt_griddlin
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:
Start by bringing your grill/smoker to 450°F.
Cut the Swift Pork Tenderloin into thin strips, lengthwise.
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.
Once all of the pinwheels are skewered, place them on the grill and close the lid.
Grill for approximately 15 minutes, then flip and brush your favorite BBQ sauce. Josh used Traeger’s Apricot BBQ sauce.
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.
Make sure to check out the center of the pinwheels is hitting 145°F internally.
Once done, remove from the grill, allow to rest for 5-minutes and enjoy.
Recipe courtesy of @JoshHunt_griddlin
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Justin's NY Strip Steak Eggs Benedict
Justin’s NY Strip Steak Eggs Benedict
14 ingredients, 25 Minutes, Servings: 8
Image Courtesy of @electricmice
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:
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.
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.
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.
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.
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.
Slowly drizzle the butter and fat mixture into the blender on a medium-low speed setting. Let blend until combined and everything looks creamy.
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.
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.
Split open and toast as you would an English muffin with some butter on both sides.
Build by stacking the English muffin, sliced steak, jalapeño, poached egg, and Hollandaise.
Garnish with green onion. Serve!
Recipe courtesy of @electricmice
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Asian Meatballs with Sweet-Spicy Dipping Sauce
Asian Meatballs with Sweet-Spicy Dipping Sauce
12 ingredients, 43 mins, Servings: 10
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:
Preheat oven to 375ºF. Line a 15x10x1-inch baking pan with parchment paper; set aside.
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.
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.
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.
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Panfried BBQ Pork Cheeseburgers
Panfried BBQ Pork Cheeseburgers
9 ingredients, 40 mins, Servings: 4
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:
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.
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.
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.
Serve burgers in buns topped with onion-barbecue sauce mixture.
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Southwestern Ground Pork Nachos
Southwestern Ground Pork Nachos
10 ingredients, 40 mins, Servings: 4
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:
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.
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-thirdeach 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.
Bake nachos in oven for 12 to 15 minutes or until cheese layers are evenly melted. Serve immediately and, if desired, with toppings.)
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Bacon-Wrapped Figs with Maple Snakebite Glaze
Bacon-Wrapped Figs with Maple Snakebite Glaze
10 ingredients, 30 minutes, Servings: 12
Image courtesy of the National Pork Board
Ingredients:
1 Package of Swift Thick Cut Bacon
12figs (stemmed)
12pecan (pieces, toasted)
3Tbsp maple syrup
1/4tsp ground cayenne
1/4C soft goat cheese (2 ounces)
1/4C cream cheese (2 ounces)
3Tbsp milk
2tsp fresh thyme leaves
3/4tsp dried thyme leaves
Directions:
Preheat oven to 425°F.
Place 4 layers of paper towels on a microwave-safe plate. Top with bacon slices. Cover with two more layers of paper towels. Microwave on high for 1 to 2 minutes to render fat from bacon but not crisp.
While bacon cools, slice each fig twice, starting at the stem end, and cutting three-quarters of the way to the bottom.
Stuff each fig with a pecan piece. Wrap a half strip of bacon around each fig and secure with a toothpick.
Place on foil-lined baking sheet. Bake 10 minutes. Turn. Return to oven for 5 minutes or until bacon is sizzling and begins to crisp.
In a small bowl, combine syrup and cayenne pepper. Brush mixture over appetizers.
For the dip, combine all dip ingredients in a small bowl. Cover and chill until serving time.
Serve!
Recipe courtesy of the National Pork Board
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Classic Beef Bourguignonne
Classic Beef Bourguignonne
14 ingredients, 3 hours, Servings: 8
Image Courtesy of Beef It's What's For Dinner
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:
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.
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.
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.
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.
Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.
Recipe Courtesy of Beef It's What's For Dinner
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Ana's Roasted Lime Garlic Crown of Pork Basted with Cachaça
Ana’s Roasted Lime Garlic Crown of Pork Basted with Cachaça
16 ingredients, 3-4 hours, Servings: 10
Image courtesy of @colorfulfoodie
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:
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.
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.
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:
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:
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!
Recipe courtesy of @colorfulfoodie
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David's Bacon-Wrapped Pork Loin with Cranberry Stuffing
David’s Bacon-Wrapped Pork Loin with Cranberry Stuffing
12 ingredients, 2.5 hours, Servings: 10
Image courtesy of @livefirerepublic
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:
Butterfly the pork loin and season with kosher salt and black peppercorn to taste.
Fill the pork loin to the brim with the holiday-style stuffing.
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.
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.
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.
Carve tableside and serve family-style, for a delicious meal!
Recipe courtesy of @livefirerepublic
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Chris's Apple Jelly Pork Belly Burnt Ends
Chris’s Apple Jelly Pork Belly Burnt Ends
5 ingredients, 45 minutes, Servings: 4-6
Image courtesy of @smokenchillbbq
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:
Heat your smoker to 275ºF.
Cube pork belly into 1” x 1” cubes.
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.
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.
The cook should take around 3 hours; spritz cubes every 45 min or whenever they look like they’re drying out.
Using a thermal pen or probe, pull belly when the meat reaches 190-200ºF internal temperature.
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.
Toss cubes around to make sure they all get a nice glaze on them
Return the pan (uncovered) to the smoker and cook for another 30-40 min or until all liquid has reduced and caramelized.
Allow to cool for 15 minutes. Enjoy!
Recipe courtesy of @smokenchillbbq
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Ryan's Braided Blackberry and Pomegranate Pork Tenderloin
Ryan’s Braided Blackberry and Pomegranate Pork Tenderloin
8 ingredients, 45 minutes, Servings: 3-4
Image courtesy of @smoked_rugged_bbq
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:
Start by trimming excess fat off the loin.
Then cut 2 slits long ways down the loin, creating 3 equal-sized portions but leaving the top 1/4 connected.
Braid your pork loin and use a toothpick to secure the bottom together.
Lightly coat the pork loin with your favorite BBQ rub.
Place your pork loin on your grill, indirect heat, at 325°F for 45 minutes.
About 30 minutes into the cook, get started on the sauce. Start off with 1/4 stick of butter in a saucepan.
Add in 4 large blackberries, 1/4 cup of pomegranate seeds and 1/4 cup pomegranate juice, and bring to a slow boil.
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.
After it has thickened up a bit and your pork is at 130°F internal, brush on a light coating of your sauce.
Pull the pork loin off the grill once it has reached an internal temperature of 140°F. Let it rest for 10 minutes.
Add the remainder of the sauce to the top of the pork loin, garnish with a few blackberries and pomegranates, slice and serve!
Recipe courtesy of @smoked_rugged_bbq
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Maciek's Teriyaki Pork Belly
Maciek’s Teriyaki Pork Belly
13 ingredients, 1 hour 30 minutes , Servings: 3-4
Image courtesy of @grillin_with_dad
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:
Combine all the marinade ingredients and pour over the pork belly.
Place the pork belly in the refrigerator and marinate for 3-4 hours.
Fire the grill, set for indirect heat and 250ºF.
Cook the pork belly until it reaches an internal temperature of 200ºF, approximately 3-4 hours.
Remove the grill and let it rest 10-15 minutes.
Cut the pork belly, place on top of your cooked rice and cover with the veggie toppings.
Recipe courtesy of @grillin_with_dad
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Joe's Smoked Pork Loin with Candied Bacon Brussels Sprouts with a Balsamic Glaze
Joe’s Smoked Pork Loin with Candied Bacon Brussels Sprouts with a Balsamic Glaze
12 ingredients, 1 hour 30 minutes , Servings: 4-6
Image courtesy of @theketogrillguy
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:
Inject the Swift Pork Loin with 2oz of whiskey before seasoning it with your favorite BBQ rub.
Place it on the smoker at 275ºF until the internal temperature is 135ºF .
In a food processor, combine peach jam with finely chopped jalapeños to form a glaze. Add water until you get the consistency you want.
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:
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.
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.
Remove the bacon from the griddle and dust with a powdered monk fruit.
Serve the candied bacon on top of a serving of Brussels sprouts, goat cheese, and a balsamic glaze.
Recipe courtesy of @theketogrillguy
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Alice's Ribeye Roast with Pancetta Brussels Sprouts and Pumpkin Wedges with Coppa Ham
Alice’s Ribeye Roast with Pancetta Brussels Sprouts and Pumpkin Wedges with Coppa Ham
16 ingredients, 2 hours, Servings: 4-6
Image courtesy of @momdaughter_cooks
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:
Take the beef out of the tray and pour the wine into a sauce pan, then leave on the side.
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.
While the beef is cooking, you can start prepping the sides and the sauce.
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.
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.
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.
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.
Recipe courtesy of @momdaughter_cooks
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Chris's Cranberry Glazed Pork Backribs
Chris’s Cranberry Glazed Pork Backribs
8 ingredients, 45 minutes, Servings: 2-4
Image courtesy of @smokenchillbbq
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:
Pull membrane off with a paper towel.
Chris normally uses mustard or Octonuts Virgin Almond Oil for a binder.
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 ,
At this time your grill should be getting to temp.
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.
Spritz with Wild Cherry Pepsi in a spray bottle, spritz first 45 min – 1hr mark.
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.
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.
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.
When ribs are at desired temp, remove from grill and unwrap.
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.
Place back on the grill at same temp for 15 mins to tack on the glaze
After 15 mins, let them rack cool for a bit 5-10 mins, then slice away and enjoy.
Recipe courtesy of @smokenchillbbq
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2 Ingredient Swift Beef Ribeye Roast – Swift
2 Ingredient Swift Beef Ribeye Roast – Swift
2 ingredients, 4 hours, Servings: 4
Ingredients:
1 Swift Beef Ribeye Roast
Seasoning of your choice
Directions:
Preheat your electric pellet smoker to 475ºF while you pat dry your beef ribeye roast and apply a seasoning of your choice.
Place your roast on the smoker grate with the roast rib-side down and close hood for 2 minutes.
Open the hood and turn the roast on its side to sear for another 2 minutes. Continue on each side for 2 minutes.
Reduce the smoker temperature to 225ºF and smoke for 3.5-4 hours until the internal temperature reaches 115ºF for rare-medium rare and 120ºF for medium.
Remove the roast from the smoker and cover it in foil, letting it rest for 15-20 minutes until the internal temperature reaches 125-130ºF for rare-medium rare or 135-140ºF for medium.
Remove the netting from the roast and set the ribs to the side. Cut the roast in half to prevent overcooking and carve the set of ribs into individual ribs.
Cut the roast halves into 3/4 inch steaks, serve and enjoy!
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Ana's South American-Inspired Beef Ribeye Roast infused with Brazilian Churrasco Salt and Spices
Ana’s South American-Inspired Beef Ribeye Roast infused with Brazilian Churrasco Salt and Spices
20 ingredients, 120 Minutes, Servings: 8
Image courtesy of @colorfulfoodie
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:
Allow the beef ribeye roast to come to room temperature for 1 hour. Leave the net on throughout preparation and roasting.
Rub dry with paper towels.
Apply Brazilian salt and rainbow pepper on outside of steak and wait another 15 minutes.
Preheat oven to 500°F.
Make a compound butter by mixing and incorporating smashed garlic and other spices until smooth.
Rub herb-garlic butter on roast.
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.
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.
Let rest for at least 20 minutes.
Slice through and appreciate the delicious juices. Serve with pomegranate chimichurri and garlic butter mashed potatoes.
For the Potatoes:
Peel and boil potatoes until tender.
Drain and mash – I enjoy manually whipping till they reach the desired consistency, but feel free to use an immersion blender until creamy.
Mix ingredients in order, one by one, incorporating them well with the potato masher or wooden spoon, stirring vigorously until smooth.
Serve with a tbsp of butter on top and sprinkle with fresh parsley or chives.
Recipe courtesy of @colorfulfoodie
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Swift Beef Ribeye Roast
Swift Beef Ribeye Roast
2 ingredients, 1.5 hours, Servings: 4
Ingredients:
1 Swift Beef Ribeye Roast
Seasoning of your choice
Directions:
Preheat your oven to 475 while you pat dry your beef ribeye roast and apply a seasoning of your choice.
Place your roast in the oven and insert an oven-safe meat thermometer in the center of the roast.
Let the meat roast for 15-20 minutes until the fat has browned then reduce the oven temperature to 300ºF and cook until the internal temperature reaches 110-115ºF for rare-medium rare and 115-120ºF for medium.
Remove the roast from the oven and cover it in foil, letting it rest for 15-20 minutes until the internal temperature reaches 125-130ºF for rare-medium rare or 135-140ºF for medium.
Remove the netting from the roast and set the ribs to the side. Cut the roast in half to prevent overcooking and carve the set of ribs into individual ribs.
Cut the roast halves into 3/4 inch steaks, serve and enjoy!
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Joe's Texas Style vs Carolina Style Pork Backribs
Joe’s Texas Style vs Carolina Style Pork Backribs
17 ingredients, 2 hours, Servings: 6 to 8
Image courtesy of @theketogrillguy
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:
Heat the smoker to 275°F pecan smoke.
After 4 hours, remove the Carolina style ribs and sauce with a nice vinegar-based Carolina sauce.
Put them back on the smoker for another half hour and the ribs were finished.
The ribs final internal temp was around 200°F, which is right where Joe likes his ribs.
Directions for the Carolina Sauce:
Boil vinegar, brown sugar, and salt in a pot. Bring all ingredients into the boiling pot and allow to simmer for 15 minutes.
Remove from heat.
Allow sauce to cool before applying to ribs.
Directions for Texas Style Ribs:
Combine all ingredients into a bowl and whisk together until evenly distributed.
Recipe courtesy of @theketogrillguy
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David's Pumpkin-Spiced Smoked BBQ Back Ribs
David’s Pumpkin-Spiced Smoked BBQ Back Ribs
11 ingredients, 2 hours, Servings: 2-4
Image courtesy of @livefirerepublic
Ingredients:
2 Racks Swift Pork Loin Backribs
1/2 Cup 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:
Heat the smoker up to 250ºF.
Season the ribs in a homemade concoction of earthy chiles, finely ground mildly flavored coffee beans, roasted garlic, dried onion, plenty of brown sugar.
Whisk all ingredients together with a seasonal dose of sweetness and warmth from the pumpkin pie spice.
Smoke the back ribs slowly and bathe in the essence of apple and oak wood for hours.
Baste the pork back ribs intermittently in a spritz of brown ale, finished over high heat to caramelize the bark.
Let rest for 10 minutes, then serve!
Recipe courtesy of @livefirerepublic
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Miguel's Beef Brisket Flat Burnt Ends
Miguel’s Beef Brisket Flat Burnt Ends
5 ingredients, 2 hours, Servings: 3-4
Image courtesy of @coooking_with_fire___
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:
Set smoker temp at 275ºF and season the brisket with salt and black pepper.
Place in smoker until 175ºF internal temperature, then place the brisket in a foil pan and cover for 2 hours.
Remove the brisket and let it rest for 30 minutes before cubing it up.
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.
After one hour remove the foil and leave burnt ends in the smoker for an additional 10 minutes.
Then remove them and add toothpicks for easy eating.
Recipe courtesy of @coooking_with_fire___
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Beef Brisket with Savory Carrots and Dried Plums
Beef Brisket with Savory Carrots and Dried Plums
9 ingredients, 2 hours, Servings: 3-4
Image courtesy of BeefIt’sWhat’sForDinner.com
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:
Heat large stock pot over medium heat until hot. Place beef Brisket in crockpot; brown evenly. Remove brisket. Pour off drippings, if necessary.
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.
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.
Bring cooking liquid to a boil; cook, uncovered, over medium-high heat 5 to 7 minutes or until liquid is reduced to 1 cup.
Trim fat from brisket; carve diagonally across the grain.
Serve with carrots, prunes, and sauce.
Recipe courtesy of BeefIt’sWhat’sForDinner.com
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Jason's Smoked Honey Mustard Pork Loin with Drunk Apples
Jason’s Smoked Honey Mustard Pork Loin with Drunk Apples
19 ingredients, 2 hours, Servings: 4-6
Image courtesy of @dadsthatcook
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:
Preheat the smoker to 225ºF.
Rub pork all over with mustard. Then combine seasonings and sprinkle over and lightly rub into the meat on top of the mustard.
Use 3 Tbsp oil in cast iron skillet to sear and brown the meat on all sides.
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:
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.
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.
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.
Remove when apples soften and look wrinkled plus darker in color – approx. 45 minutes to 1 hour.
Slice the pork and place on a platter. Slice 2-3 of the apples and place apple slices in between the pork slices.
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.
Stir and spoon over the top of the apples and pork.
Recipe courtesy of @dadsthatcook
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Saucy Bacon-Wrapped Pork Loin
Saucy Bacon-Wrapped Pork Loin
6 ingredients, 2 hours, Servings: 4-6
Image courtesy of the National Pork Board
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:
Preheat oven to 450ºF. Sprinkle pork with salt and pepper.
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.
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.
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.
Skim fat from pan juices, leaving browned juices in pan.
Add BBQ sauce and bring to simmer over medium heat, stirring to loosen browned bits in pan; simmer 2 minutes.
Remove strings, carve pork, and serve with sauce.
Recipe courtesy of the National Pork Board
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Instant Pot Pulled Pork Chili
Instant Pot Pulled Pork Chili
11 ingredients, 60 minutes, Servings: 4
Image courtesy of the National Pork Board
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:
First, add everything to the inner pot of your slow cooker or instant pot.
Then, stir to mix.
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.
Finally, remove pork from cooker and shred with a fork. Return to cooker and mix well.
Add toppings as desired and serve!
Recipe courtesy of the National Pork Board
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Miguel's Pulled Pork Sandwich with Crispy Bacon
Miguel’s Pulled Pork Sandwich with Crispy Bacon
6 ingredients, 45 minutes, Servings: 3-4
Image courtesy of @coooking_with_fire___
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:
Smoke the pork shoulder at 275°F.
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.
Place the pork in a cooler with the foil and a towel wrapped around it for 2 hours.
Once you shred the pork, it’s time to crisp up the bacon. Crisp it until the fat is fully rendered out.
Now toast the buns and then the pulled pork.
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.
Serve!
Recipe courtesy of @coooking_with_fire___
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Maciek's Bacon-Wrapped Jalapeño Poppers
Maciek’s Bacon-Wrapped Jalapeño Poppers
4 ingredients, 30 minutes, Servings: 3-4
Image courtesy of @grillin_with_dad
Ingredients:
1 Package of Swift Double Smoked Thick Cut Bacon
6 Jalapeño peppers
1 Package cream cheese-based dip
¼ C BBQ seasoning
Directions:
Cut off the stems from the jalapeño peppers and slice them lengthwise.
Remove the seeds and membrane with a spoon to create an empty pepper shell.
Fill the shell with your favorite cream cheese-based dip and wrap snugly with one strip of bacon.
Season the outside with your favorite BBQ seasoning and place on the grill set for indirect heat at 325º F.
Cook until the bacon is crispy and done to your liking, approximately 30-45 minutes.
Recipe courtesy of @grillin_with_dad
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Joe's Keto Pulled Pork Tacos
Joe’s Keto Pulled Pork Tacos
10 ingredients, 3 hours, Servings: 8
Image courtesy of @theketogrillguy
Ingredients:
1 Swift Pork Shoulder Butt
1 C of BBQ Seasoning applied liberally on the Pork Shoulder
1/2 C Dried Chilies
1 C Anatto Paste
1/2 Onion (sliced in rings)
1 C Diced Roma Tomatoes
Low Carb Ingredients:
Low Carb Tortillas
1/8 C Chihuahua Cheese
2 Tbsp Diced Onions
1 Tbsp Crushed Cilantro
Directions:
Smoke the pork shoulder at 275º F until it reaches an internal temp of 165º F.
Wrap pork shoulder in butcher paper and place back on the smoker until it reaches an internal temp of 205º F.
Allow pork shoulder to rest 30 minutes before removing shoulder bone and shredded meat by hand.
Birria Sauce:
In a slow cooker, combine the following ingredients: dried chilies, annatto paste, onion, Roma tomatoes, and spices.
Allow to simmer for 4-6 hours.
Low Carb Taco Assembly
Heat griddle or cast iron pan to medium high heat.
Dip low carb tortilla into birria sauce.
Place tortilla onto griddle.
As tortilla is cooking, place Swift pulled pork, chihuahua cheese, diced onions, and crushed cilantro onto tortilla.
Form taco and flip until both sides of taco are crispy.
Dip the taco in the birria sauce again and enjoy!
Recipe courtesy of @theketogrillguy
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Jason's Smoked Beef Brisket Mac & Cheese Jack-o’-Lanterns
Jason’s Smoked Beef Brisket Mac & Cheese Jack-o’-Lanterns
28 ingredients, 1 hour, Servings: 4-6
Image courtesy of @dadsthatcook
Ingredients
Brisket:
1 Swift Brisket
2-3 C apple cider
1 Tbsp pumpkin pie spice
1 tsp cayenne pepper
Pinch of salt
Rub:
1/3 C brown sugar
2 Tbsp smoked paprika
2 1/2 tsp black pepper
1 Tbsp kosher salt
1 Tbsp garlic powder
1 Tbsp onion powder
3/4 tsp mustard powder
1/4 tsp cayenne pepper
1 Tbsp pumpkin pie spice
Mini Pumpkins:
6 mini pumpkins such as Sugar Pumpkins, Baby Bear, Munchkin or Gold Nugget
About 2 tsp. olive oil
Kosher salt and pepper, to taste
Creamy Mac&Cheese:
14 ounces whole wheat elbow macaroni (or other pasta)
6 Tbsp butter, divided
1/2 onion diced
3 cloves garlic, minced
4 Tbsp flour (can use whole wheat)
1 tsp salt
2 C milk
2 C shredded cheddar cheese
3 Tbsp pumpkin puree (either make your own or buy it canned)
3/4 C water or broth (only if needed)
Aged gouda cheese for grating as garnish
Directions
Brisket:
Combine all dry rub ingredients in a mixing bowl and set aside.
Prepare the brisket by removing excess fat from the flat side and also remove fat to expose the point side. Put the brisket in a large baking dish.
Combine the injection ingredients in a large measuring cup.
Inject the brisket with the prepared liquid mixture, reserving about 1 cup for later. Generously sprinkle the rub on both sides of the meat. Cover and refrigerate overnight.
Smoke the Brisket:
Preheat the smoker (or oven) at 230º F. Remove the brisket from the baking dish and place it directly – fat side up – on the grates of the smoker.
Smoke at 230°F until an internal temperature of 165°F is reached (approximately 8-10 hours).
Remove the brisket, double wrap with foil, and pour the reserved liquid in the bottom of the foil before closing up. Put the brisket back on to the smoker at the same temperature.
When the brisket reaches 203°F (approximately 2-4 more hours), remove from the smoker, leaving it wrapped in the foil. Place the brisket into a small cooler and allow it to rest for at least 1-2 hours.
Cut the flat end point and remove to allow for easy slicing. Slice against the grain and serve with the Mac & Cheese in Mini Pumpkins!
Make the pumpkin bowls:
While cooking the brisket, make your Mini Pumpkin Serving Bowls. Preheat the oven (or if you have another smoker) to 400°F.
If needed, cut a very thin slice from the bases of the pumpkins so they sit flat. Set on a rimmed baking sheet, rub with a little oil, then sprinkle with salt and pepper.
Bake until tender when pierced, about 40 minutes.
Let the pumpkins cool. Cut off lids, about 2 in. wide. Carefully scrape out seeds with a small spoon, keeping walls and bases intact. If you accidentally get a hole in the pumpkin, just line it with a piece of foil.
Creamy Smoked Mac & Cheese (with a little pumpkin twist):
Pasta: Cook the pasta according to package directions. Drain and set aside (toss with oil to prevent sticking).
Sauce: Melt butter over low medium heat. Add the garlic and onion – sauté for a couple of minutes, being careful not to burn or brown the butter, garlic or onion.
Add the flour and salt – sauté while whisking for another minute or two. Then, add the milk very slowly, whisking continuously to incorporate with the flour/butter mixture.
Don’t stop whisking or it will clump. Simmer for approximately 5 minutes until the sauce is bubbling and has thickened just slightly.
Add the cheese and stir with a wooden spoon or spatula until melted. Once melted and creamy, remove from heat.
Add the pasta to the cheese sauce. Stir in extra water or broth if the sauce is a bit too thick.
To obtain a smoky flavor, pour the mac & cheese in a baking dish and place it in the smoker at 325º F for about 20 minutes.
Remove mac & cheese from the smoker. Add your brisket. Mix together by hand. Reserve some brisket for the top of the dish. Spoon into Mini Pumpkin Bowls for serving and top with the reserved brisket pieces.
Add grated aged gouda cheese on top if desired
Recipe courtesy of @dadsthatcook
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Smokey Pork, Bacon and White Bean Chili
Smokey Pork, Bacon and White Bean Chili
11 ingredients, 1 hour 30 minutes , Servings: 3-4
Image courtesy of the National Pork Board
Ingredients:
1 Swift Pork Loin
1 Package Swift Double Smoked Thick Cut Bacon
1 Onion
2 Tbsp Chili Powder
1 Tbsp Smoked Paprika
Diced Tomatoes
1 ½ C Water
Cannellini Beans
½ C Sour Cream
2 Scallions
Salt to taste
Directions:
In a large saucepan or small stockpot over medium heat, cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.
Add the onion to the bacon fat and cook, stirring occasionally for 2 minutes. Increase the heat to medium-high, add the pork and cook, stirring occasionally until the onions are crisp-tender, 6 to 8 minutes.
Stir in the chili powder and paprika. Stir in the tomatoes (with their juices) and water.
Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork is tender. 35 to 45 minutes.
Stir in the beans and about 2/3 of the bacon and cook, stirring occasionally, until heated through, about 10 minutes.
Add salt to taste. Serve the chili garnished with the remaining bacon and the sour cream and scallions, if using.
2 Tbsp jalapeno pepper finely diced (can or fresh)
1⁄4 C bourbon
1 lb fresh peaches or use frozen diced into chunks 1⁄2 cup of water
3⁄4 C brown sugar
2 Tbsp molasses
Pork Rub Ingredients:
3 Tbsp light brown sugar
3 Tbsp smoked paprika 2 tbsp chili powder
1 tsp garlic powder
2 tsp fresh ground pepper
2 tsp coriander powder
Bourbon Peach BBQ Sauce:
2 Tbsp vegetable oil
2 Tbsp jalapeño pepper finely diced (can or fresh)
1⁄4 C bourbon
1 lb fresh peaches or use frozen diced into chunks 1⁄2 cup of water
3⁄4 C brown sugar
2 Tbsp molasses
2 Tbsp tomato paste
1⁄4 C ketchup
1⁄4 C apple cider vinegar
2 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1/8 cayenne pepper
Biscuits:
4 C all-purpose flour
3 3/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
4 1/2 Tbsp cold butter cut in small pieces
6 Tbsp nonfat Greek yogurt
1 1/2 C low fat buttermilk
Directions:
Preheat the smoker to 225°F.
Add your rubbed Swift Pork Shoulder to the smoker and smoke for approximately 6.5-8 hours until the internal temperature of the meat gets to 165°F.
At 165°F, double wrap the shoulder in tin foil tightly and smoke for approximately 2 more hours until the internal temperature of the meat is 195°F.
Take the shoulder off the smoker at 195°F and let it rest wrapped (preferably in a cooler to keep the heat in and keep the meat moist) for approximately 1.5-2 more hours.
In a large bowl or pan, unwrap the shoulder and start pulling the meat apart with meat claws (ideally) or use your hands (but wear protective gloves so you don’t burn your hands). You want to be somewhat gentle with the meat so it doesn’t become too mushy. The desired end result is chunky shreds of pulled pork!
Combine all ingredients needed for the rub and mix well. Rub the pork shoulder generously with the mix. You can refrigerate overnight or start cooking right away.
For the bourbon peach sauce, grab a sauce pot on and place on medium heat, add the oil and jalapeno peppers and cook them till soft for about 3-5 mins.
Add in the bourbon and let it cook for another 5 minutes to evaporate down a bit.
Add the peaches and stir them in.
Add the rest of the ingredients and stir until fully combined on medium heat, once it starts to boil reduce the heat to simmer.
Simmer the sauce for another 5-10 mins so it thickens.
Remove from heat and let sit until ready to serve.
You can refrigerate until ready to use and warm up slightly before assembling the pulled pork.
For the biscuits, preheat the oven to 450°F.
Line a baking sheet with parchment paper or a Silpat mat.
In a large bowl, whisk all the dry ingredients together.
Cut the butter into small pieces and incorporate it into the dry ingredients until it resembles coarse pebbles.
Whisk together the buttermilk and Greek yogurt and pour slowly into the flour mixture.
Fold together until the dough comes together.
Turn the dough out onto a lightly floured surface and knead it a couple of times until it comes together. Don’t over knead it.
Pat the dough out into a 1-inch-thick circle and use a 3-inch round cookie cutter to cut out the biscuits.
Brush the tops of the biscuits with a little milk, then place in the oven on the middle rack.
Bake for 8-9 minutes until the biscuits are golden and a toothpick inserted in the center comes out clean.
Cool the biscuits on a wire rack slightly before serving.
Recipe courtesy of @dadsthatcook
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Evan's Pulled Pork Sandwich
Evan’s Pulled Pork Sandwich
10 ingredients, 30 minutes, Servings: 6
Image courtesy of @evanvandun
Ingredients:
Swift Boneless Petite Pork Shoulder Roast
Two medium red onions
Your favorite pork seasoning
1 C white vinegar
1 C water
3 kernels allspice
1 Tbsp Mexican cilantro flakes
1 tsp Mexican oregano flakes
Your favorite BBQ sauce
Directions:
Fire up your smoker to 275°F
Remove Pork Shoulder from the package. Trim off excess fat if needed.
Season all sides with your favorite pork seasoning. Get a lot of seasoning on the meat, it’s big! Then toss on the smoker.
Now let’s prepare the pickled onions.
Cut the onions thinly so they’re stringy.
Bring a pot of water to a boil; use enough water to cover the onions.
Blanch the onions for two mins. This will make them less rigid. Drain water when done.
Now combine the onions, vinegar, water, cilantro, oregano, and bay leaf and toss until mixed.
Cover, and place these in the fridge, allowing them to marinade while the pork cooks.
When your pork tenderloin reaches 160°F internal temperature, we’ll cover the pork in foil to aid the cooking process. (Add a little juice to the foil wrap)
Once your pork reaches 205°F internal temperature, it’s time to remove from the grill and let it rest for 30-60 mins.
After a rest period, it’s time to pull the pork! (Shred it)
Now all the sandwich ingredients are ready.
Pile high the goods, slather with your favorite bbq sauce, and enjoy!
Recipe courtesy of @evanvandun
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Double Pork Party Sliders
Double Pork Party Sliders
8 ingredients, 20 minutes, Servings: 2-4
Image courtesy of the National Pork Board
Ingredients:
4 Swift Pork Loin Chops (thin, boneless, 1/4 to 1/2 -inch thick)
1 package of Swift Double Smoked Thick Cut Bacon
8 Cocktail Buns
4 Hamburger Buns
2 Tbsp Butter
Salt, to taste
Black Pepper, to taste
4 Tbsp Steak Sauce
Directions:
Slice buns in half horizontally. If desired, toast or warm through. Spread cut sides of buns with butter.
In a large skillet, cook bacon over medium heat for 1 minute or until there is enough bacon fat released to coat the bottom of the pan, stirring occasionally. Push bacon to side of the skillet and add the chops. Sprinkle chops with salt and pepper. Cook chops for 3 to 10 minutes or until lightly browned and internal temperature on a thermometer reads between 145°F (medium rare) and 160°F (medium), turning once halfway through.
Remove chops and bacon, draining bacon on paper towels and resting chops for a minimum of 3 minutes.
For cocktail buns, cut each chop in half so you have 8 pieces. Place chops in buns. Top chops with steak sauce and bacon strips. These bacon-infused sandwiches are ideal for tailgating and cocktail parties.
Recipe courtesy of the National Pork Board
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Kylie's Creamy Spicy Pork Sugo with Buttered Breadcrumbs
Kylie’s Creamy Spicy Pork Sugo with Buttered Breadcrumbs
18 ingredients, 20 minutes, Servings: 6
Image courtesy of @cookingwithcocktailrings
Ingredients:
1 (3-pound) Swift Petite Pork Shoulder Roast, cut into 2” chunks
Kosher salt, as needed
Freshly ground black pepper, as needed
2 Tbsp all-purpose flour
¼ C extra-virgin olive oil
1 medium fennel bulb, diced
2 medium shallots, diced
3 cloves garlic, chopped
1 C dry white wine
1 C chicken stock
1 (28-ounce) can chopped tomatoes
1 tsp crushed red pepper flakes
½ C heavy cream
2 Tbsp extra-virgin olive oil
3 Tbsp unsalted butter
1 C plain breadcrumbs
1 lb pasta
Parmesan cheese, as needed, for serving
Instructions:
Heat oven to 325ºF.
Season the cubes of pork all over with salt and pepper then toss in the flour. Heat a large Dutch oven or heavy-bottomed pan over medium heat, then add the olive oil and heat through.
Working in batches, sear the pork until browned on all sides. Remove to a plate or bowl and set aside. Add the fennel and shallots to the pan and sauté until soft, about 6 minutes. Add the garlic and stir to combine, letting it cook for just a few seconds.
Add the wine to the pan followed by the chicken stock and tomatoes. Return the pork to the pan and bring to a simmer. Cover and move the pot to the oven to braise. Cook until the meat is falling apart, about 3 hours.
Break the meat apart with tongs in the sauce and stir in the red pepper and cream.
Heat a large sauté pan over medium-low heat. Add the olive oil and heat through, then add the butter and allow it to melt.
Add the breadcrumbs, shaking the pan or stirring constantly until the breadcrumbs are uniformly golden brown, about 4 minutes. Immediately transfer from the pan to a bowl or container and store in an airtight container until ready to use.
Place a large pot with salted water over medium heat and bring to a boil. Add the pasta and cook until just al dente, about 8 minutes. Drain the pasta, reserving about 1 cup of the pasta cooking water and return it to the pot.
Stir the reserved pasta cooking water into the sauce. Divide the pasta among serving bowls and top with the sauce, breadcrumbs and Parmesan cheese. Serve immediately.
Recipe courtesy of @cookingwithcocktailrings
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Christie's Smoked Pork Adobo
Christie’s Smoked Pork Adobo
13 ingredients, 40 minutes, Servings: 3-4
Image courtesy of @girlscangrill
Ingredients:
1 Swift Petite Pork Shoulder Roast
2 tsp kosher salt
1 Tbsp coarse-ground black pepper, divided
1/2 C soy sauce
1/2 C white vinegar
1 C water
1 1/2 Tbsp vegetable oil
1 white onion, chopped
4 cloves garlic, minced
1 tsp whole peppercorns
1 tsp adobo seasoning
1/2 tsp ginger
3 bay leaves
Directions:
Heat your smoker to 300° F.
Season the Swift Meats Petite Pork Shoulder Roast on all sides with salt and pepper.
In a spray bottle, combine the soy sauce, vinegar and 1/2 cup water.
Place the pork on the smoker over indirect heat. Spritz with the soy-vinegar spray. Smoke for 2 hours, spraying every 30 minutes.
Once the pork reaches an internal temperature around 170° F, remove it from the smoker.
Let it rest on the counter for about 15 minutes. Slice it into cubes.
Place a large sauce pot over medium-high heat. Add 2 teaspoons oil.
Add half of the diced pork and brown for 5 minutes. Remove from the pot. Add 2 more teaspoons of oil and the remaining pork. Brown for 5 minutes and remove from the pot.
Add 2 more teaspoons of oil, along with the onion and garlic. Sauté for 3-4 minutes.
Add the contents of the spray bottle into the pot. Stir, scraping up the bits on the bottom of the pot.
Add the pork back to the pot with the 2 teaspoons of coarse-ground black pepper, whole peppercorns, adobo seasoning, ginger and 1/2 cup water. Stir to combine. Add the bay leaves, tucking them into the broth.
Reduce the heat to low. Cover the pot and cook for 1 hour.
Serve over rice.
Recipe courtesy of @girlscangrill
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Grilled Bacon Stuffed Flank Steak
Grilled Bacon Stuffed Flank Steak
7 ingredients, 25 minutes, Servings: 2-3
Image courtesy of the National Pork Board
Ingredients:
1 Swift Flank Steak
1 Package of Swift Thick Cut Bacon
3 Tbsp Minced Garlic
3 Tbsp Finely Chopped Parsley
Directions:
Fully cook bacon to flexible, but not a complete crisp. Lay your Swift flank steak on a cutting board and pound steak. Salt and pepper both sides. Add garlic and parsley. Layer on bacon. Layer on cheese.
Cut cooking string. Starting from the bottom edge and rolling away from you, roll beef into tight log and place on cutting board seam-side down. Starting with the middle, tie together rolled steak. Then working from center to out; tie strings on both sides.
Starting with end piece, skewer flank steak directly from outermost flap through to the opposite side. Slice to about one-inch-thick thickness. Repeat.
Preheat grill. Grill pinwheels on hot grill for about 5 minutes. Flip and cook to desired temperature. Transfer to large plate and rest for 5 minutes. Remove skewers.
Serve!
Recipe courtesy of the National Pork Board
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Maciek's Honey BBQ Pork Tenderloin
Maciek’s Honey BBQ Pork Tenderloin
8 ingredients, 30 minutes, Servings: 3-4
Image courtesy of @grillin_with_dad
Ingredients:
2 packages of Swift Pork Tenderloins
2 Tbsp BBQ seasoning
1/4 C ketchup
1/4 C hot sauce
1/4 C honey
1 tbsp Worchester
2 Tbsp apple cider vinegar
2 Tbsp brown sugar
Directions:
Remove the pork tenderloins from the packaging and pat them dry.
Season on all sides with the BBQ seasoning.
Heat up the grill to medium/high heat and place the pork tenderloins directly on the grate over the charcoal.
Grill and turn the pork tenderloins every 2-3 minutes to ensure an even cook.
While the pork is on the grill, combine the remaining ingredients in a small saucepan and simmer over low heat for 10 minutes.
When the pork reaches 140ºF internal temperature, brush on the honey BBQ sauce.
Pull the pork from the grill when it reaches 145ºF and rest 10-15 minutes.
Slice and enjoy!
Recipe courtesy of @grillin_with_dad
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Spicy Cobb Salad with Cajun Grilled Steak
Spicy Cobb Salad with Cajun Grilled Steak
31 ingredients, 45 minutes, Servings: 2-4
Image courtesy of the National Pork Board
Ingredients:
Field greens (to your liking)
2 corn on the cob, grilled
5 strips of Swift Thick-Cut Bacon
3/4 C black beans, roasted
1 C heirloom tomatoes, chopped
1/2 C blue cheese
2 green onions, chopped
2 avocados, sliced
Salt and pepper, to taste
Steak Ingredients:
1 Swift Flank Steak
2 tsp garlic powder
2 tsp salt
2 tsp cayenne pepper
2 tsp paprika
1 tsp onion powder
2 tsp oregano
1 tsp thyme
1 tsp chili flakes
1 tsp cumin
1 Tbsp olive oil
1 Tbsp vegetable oil
Salt and pepper
Chipotle-Lime Vinaigrette Ingredients:
2 Tbsp chipotle mayo (or regular mayo)
1 tsp garlic powder
1 Tbsp cilantro, finely chopped
1 Tbsp fresh lime juice
1 Tbsp chipotle powder
3 Tbsp olive oil
1 Tbsp sauce from chipotle in adobo (optional)
Directions:
Wrap the corn in foil and bake at 375ºF for 20 minutes. While they’re cooking, roast the black beans on a pan on low heat and cook the bacon.
Remove the corn, sprinkle with salt and pepper and grill it on a stove top until cooked through.
Cut the corn off of the cob, put in a bowl with the field greens and all other salad ingredients.
Heat the oven at 350ºF. Mix all of the spices and olive oil in a small bowl.
Put the stove on high heat. Add the vegetable oil to a grill pan. While the stove is heating, sprinkle salt and pepper on the steak. Place steak on the grill pan and sear the outside (about 2-3 minutes on each side). Remove steak and place on top of a large piece of foil.
Lather the steak with the cajun spice marinade and cover the steak completely with the foil. Place on a baking sheet and cook in the oven for another 18-20 minutes or until the inside is no longer red. Serve on top of the salad.
Whisk all the Chipotle-Lime Vinaigrette ingredients in a small bowl and drizzle on top of the salad.
Recipe courtesy of the National Pork Board
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Bacon-Wrapped Steak Skewers
Bacon-Wrapped Steak Skewers
5 ingredients, 25 minutes, Servings: 2-3
Image courtesy of The National Pork Board
Ingredients:
12slicesof Swift Thick-Cut Bacon
1 Swift Sirloin Steak
1 TbspWorcestershire sauce
1 Tbspsteak spice
6Bamboo skewers
Directions:
Preheat oven to 350ºF.
Soak bamboo skewers (just the bottom half) for 20 mins in warm water.
Cut bacon slices in half and cook through but not crispy.
Season steak with Worcestershire sauce and steak spice.
Cut the steak into 12 cubes (about 1 inch square)
Grill steak to rare (outsides should be seared but steak not cooked through).
Wrap steak pieces in bacon and insert on skewer, two pieces per skewer.
On a foil lined baking sheet put skewers into the oven for 5 mins then turn over and cook for another 3-5 mins depending on how well done you like your meat.
Serve with salsa, ranch dip or on top of salad.
*note: to prevent burning of skewers while in the oven wrap the ends with tinfoil.
Recipe courtesy of The National Pork Board
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Evan's Smoked Pork Tenderloin with Bacon-Wrapped Asparagus
Evan’s Smoked Pork Tenderloin with Bacon-Wrapped Asparagus
6 ingredients, 15 minutes, Servings: 3-4
Image courtesy of @evanvandun
Ingredients:
Swift Pork Tenderloin
Swift Double Smoked Thick Cut Bacon
Asparagus spears, fresh
Your favorite pork seasoning
Your favorite veggie seasoning
Your favorite BBQ sauce
Directions:
Fire up your smoker at 225ºF
Get your pork tenderloin out of the package. Trim off excess fat if needed.
Season all sides of the tenderloin with your favorite pork seasoning. Then toss on the smoker!
As the pork cooks, prepare the bacon-wrapped asparagus.
Cut off about one inch of the blunt side of the asparagus spears. Trash those ends.
Next we’ll grab one slice of thick cut bacon and tightly wrap it around 5-6 asparagus spears. The slice of bacon should wrap 3-4 times around the bundle of asparagus.
Once all asparagus is wrapped, drizzle the asparagus, not the bacon, with olive oil.
Season the asparagus with your favorite veggie rub and season the bacon with your favorite pork rub. (Optional)
Place these in the fridge until you’re ready to use them.
When your pork tenderloin reaches 130°F internal temperature, get your smoker temp up to 350°F.
Toss those bundles of bacon wrapped asparagus on the smoker. Let them cook alongside the pork tenderloin.
When the pork tenderloin reaches 145°F internal temp, baste the outside of the meat with your favorite BBQ sauce.
Pork tenderloin will be done at 155°F internal temp. Remove from the grill, plate it, and lightly tent with foil so it can rest while the asparagus finishes.
You can either cook the bacon wrapped asparagus to your desired readiness, or probe the bacon to 160°F just to make sure it’s done. Or cook to a higher temp for more crispy bacon.
Now that both meats are ready, so are you. Enjoy!
Recipe courtesy of @evanvandun
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Kylie's Braised Pork Sandwich with Orange BBQ Sauce
Kylie’s Braised Pork Sandwich with Orange BBQ Sauce
24 ingredients, 35 minutes, Servings: 4
Image courtesy of @cookingwithcocktailrings
Ingredients
Braised pork:
1 Swift Petite Pork Shoulder Roast
Kosher salt, as needed
Freshly ground black pepper, as needed
2 Tbsp vegetable oil
1 (12-ounce) bottle lager beer
1 head garlic, ¼” trimmed off the top
For the orange BBQ sauce:
1 C freshly squeezed orange juice
¾ C ketchup
¼ C dark brown sugar
2 Tbsp Dijon mustard
4 cloves garlic, minced
1 Tbsp Worcestershire
1 Tbsp white vinegar
2 tsp chili powder
¼ tsp liquid smoke
For the onion rings:
Vegetable oil, as needed for frying
2 C whole milk
1 C all-purpose flour
Kosher salt, as needed
Freshly ground black pepper, as needed
1 medium yellow onion, sliced into rounds
For the sandwich:
½ lb Swift Meats Thick-Cut Hickory Smoked Bacon
4 slices deli-sliced yellow cheddar cheese
4 brioche buns, toasted
Directions:
Heat oven to 325ºF.
Season the pork all over with salt and pepper. Heat a Dutch oven over medium heat, add the oil and heat through. Sear the pork on all sides, about 8 minutes total. Add the beer and garlic and bring to a boil, then cover and move to the oven. Braise until the meat is fork tender, about 2½ hours.
Remove the meat from the braising liquid and let cool. Shred the meat and return it to the braising liquid.
Add the orange juice, ketchup, dark brown sugar, Dijon mustard, minced garlic, Worcestershire, vinegar, chili powder and liquid smoke to a small saucepan. Simmer over medium-low heat until the sauce has thickened. It should coat the back of a spoon. Remove from heat and let cool.
In a large sauté pan over medium heat, heat enough vegetable oil to fill about an inch up the pan. Heat the oil to 350°F. Add the milk to a medium mixing bowl and whisk together the flour, salt and pepper in another medium bowl.
Dip a handful of the onions into the milk then toss them in the flour mixture to coat. Add to the hot oil and fry until golden brown all over. Remove to a paper towel-lined plate to drain.
Heat oven to 400ºF. Line a baking sheet with aluminum foil and arrange the bacon in an even single layer. Bake until crispy, about 16 minutes. Use tongs to move the bacon to a paper towel-lined plate to drain.
Heat oven to broil. Add the buns, cut side up on a baking sheet. Broil until toasted. Add a slice of cheese to the bottom half of each bun and continue to broil until melted.
Top each with some of the shredded pork and drizzle with the orange BBQ sauce. Add slices of bacon and onion rings over the top. Close the sandwiches and serve.
Recipe courtesy of @cookingwithcocktailrings
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Christie's Santa Maria Style Tri-Tip
Christie’s Santa Maria Style Tri-Tip
9 ingredients, 50 minutes, Servings: 3-4
Image courtesy of @girlscangrill
Ingredients:
1 Swift Tri Tip Steak
1/4 C corn oil
3 cloves garlic chopped
1/4 C red wine vinegar
A pinch of salt to taste
1 tsp kosher salt
1 tsp granulated garlic
1/2 tsp black pepper
1/4 tsp cayenne pepper
Directions:
Remove the meat from the packaging and pat dry. Trim away any excess silver skin or fat.
Place the oil in a bowl and microwave for 2 minutes. Add the smashed garlic and let steep for 1 hour while you heat the grill. Stir in the vinegar.
Heat your grill to 325°F with red oak, creating an indirect heat zone.
Combine the seasoning ingredients in a small bowl or shaker.
Place the meat on the heated grill. Immediately, baste with the garlic oil and sprinkle liberally with the seasoning. Grill for 15 minutes.
Baste and season again. Cook for 10 minutes. Flip. Baste again. Cook for 5 minutes. Flip. Baste again. Continue this flip and baste process until the internal temperature of the tri tip is 130°F.
Remove from the grill and let rest for 15 minutes. Slice against the grain.
Recipe courtesy of @girlscangrill
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Kylie's Carne Adobada Tri-Tip Tacos
Kylie’s Carne Adobada Tri-Tip Tacos
17 ingredients, 45 minutes, Servings: 6-8
Image courtesy of @cookingwithcocktailrings
Ingredients:
1 Swift Beef Tri-Tip
6 guajillo chilies, stemmed and seeded
3 chiles de arbol, stemmed and seeded
1 chipotle chili in adobo, plus 1 tablespoon of the adobo sauce
½ medium yellow onion
5 cloves garlic, smashed
½ C freshly squeezed orange juice
2 Tbsp freshly squeezed lime juice
1 tsp dried oregano
Kosher salt, as needed
For serving:
½ medium yellow onion, finely diced
½ (packed) cup cilantro, chopped
1 medium serrano pepper, seeds removed and diced
1 Tbsp freshly squeezed lime juice
Kosher salt, as needed
6” corn tortillas, warmed
1 medium Hass avocado, pitted, peeled and sliced
Directions
For the adobada tri-tip:
Add the guajillo chilies and chiles de arbol to a medium bowl and pour hot water over the top, letting it sit until the chilies soften, about 10 minutes.
Add the softened chilies and ¾ cup of the soaking water to a blender with the chipotle and adobo sauce, onion, garlic, orange juice, lime juice and oregano. Blend until smooth, then season to taste with salt.
Add the Swift Meats beef tri-tip to a large bowl or resealable container and pour the marinade over the top, turning to coat. Cover and refrigerate for at least an hour or up to overnight.
When ready to grill, remove the meat from the marinade, wiping off any excess marinade. Heat the gas grill to medium-high.
Add the tri-tip and sear for about 8 minutes. Turn the meat over and cook for an additional 8 minutes. Turn and cook once more for another 5 minutes. Repeat until a thermometer inserted into the thickest part of the meat reads 130ºF. A 2-pound tri-tip should take a total of about 25 minutes to cook.
Remove the meat from the grill and let rest on a cutting board for 15 minutes.
Thinly slice the meat and set aside on a serving platter.
For serving:
In a small bowl, stir to combine the onion, cilantro, serrano and lime juice. Season to taste with salt.
To assemble the tacos, lay slices of the steak onto the tortillas and top with avocado and a spoonful of the onion mixture. Serve immediately.
Recipe courtesy of @cookingwithcocktailrings
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Tenderloin with Chimichuri
Classic Smoked Beef Brisket
Classic Smoked Beef Brisket
5 ingredients, 12 HRS 15 MIN, Servings: 24
Beefit'swhat'sfordinner.com
Ingredients:
1 Whole Swift Beef Brisket
1/4 C Granulated Garlic
1/4 C Sweet Paprika
1/4 C Black Pepper
2 T Kosher Salt
Directions:
Preheat smoker to 225°F.
Combine garlic, paprika, pepper and salt in a small bowl. Sprinkle and press evenly into beef Brisket on all sides and edges.
Insert ovenprood meat thermometer so tip is centered in thickest part of brisket, not resting in fat. Place brisket on rack in smoker. Set timer for 12 hours depending on desired smoker flavor.
Carefully remove brisket from smoker after 10 to 11 hours, or when temp reaches 195°F for brisket that slices easily.
For brisket that can be shredded or chunked, remove from smoker at 12 hours or when temp reaches 205°F.
Beefit'swhat'sfordinner.com
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Swift Beef Brisket Smoked with Cider Brine
Swift Beef Brisket Smoked with Cider Brine
5 ingredients,
Ingredients:
1 Swift Beef Brisket
2 Q Apple Cider
1 C Apple Cider Vinegar
1 C Salt
3 T Minced Garlic
Directions:
Remove brisket from package and trim excess fat to 1/4″ evenness.
Place trimmed brisket in a pan with the rest of the ingredients.
Cover pan and place in refrigerator for 3 hours.
Heat smoker to 250°F.
Remove brisket from marinade and place in smoker for 2-3 hours or until the internal temp reaches 165°F.
Wrap the cooked brisket in unwaxed butcher paper and return to smoker for another 4-6 hours (30-60 minutes/pound) or until the internal temp reached 200°F.
How to Serve:
Thinly slice brisket against the grain to serve on a sandwich with your favorite BBQ sauce, or slice and serve on a platter.
Custom Recipe Developed for Swift
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Braised BBQ Brisket
Braised BBQ Brisket
6 ingredients, 4 hours, Servings: 8
Beefit'swhat'sfordinner.com
Ingredients:
1 Swift Beef Brisket
3/4 C BBQ Sauce
1/2 C Dry Red Wine
Rub:
2 T Chile Powder
1 T Packed Light Brown Sugar
1 to 1 1/2 tsp Garlic Powder
Directions:
Combine rub ingredients and press evenly onto beef brisket. Place brisket, fat side up, in Dutch Oven.
Combine BBQ sauce and wine. Pour around brisket and bring to a boil. Reduce heat, cover tightly and simmer for 2 and 3/4 hour.
Remove brisket and keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil. Reduce heat to medium and cook, uncovered, 10 minutes.
Trim fat from brisket, as desired. Carve diagonally across the grain into thin slices. Serve with sauce.
Beefit'swhat'sfordinner.com
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Swift Bone-In Beef Ribs with Tangy BBQ Sauce
Swift Bone-In Beef Ribs with Tangy BBQ Sauce
4 ingredients,
Ingredients:
1 Package Swift Back Ribs
1 1/2 C your Favorite BBQ Sauce
2 T Salt and Pepper Mixed to Taste
1 Large Orange, Sliced
Directions:
Preheat grill to 275°F.
Remove ribs from package, pat dry and rub with salt and pepper.
Move hot coals to the sides to create indirect heat in center of the grill.
Place ribs, bone side down, in the center of the grill and add orange slices on top of the meat
Close lid and cook at 275-300°F for 2 hours, or until the internal temperature reaches 190°F.
After meat has cooked for two hours, move ribs closer to coals to increase grill temp to 400°F.
Brush BBQ sauce over meat and orange slices.
Cook for another 10-15 minutes or until sauce begins to caramelize.
Remove from heat and let rest for 10 minutes before serving.
How to Serve:
Cut between the bones and serve with your favorite baked beans and potatoes.
Custom Recipe Developed for Swift
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Spicy Beef Back Ribs
Spicy Beef Back Ribs
9 ingredients, 1 HR 30 MIN, Servings: 6
Beefit'swhat'sfordinner.com
Ingredients:
5 Pounds of Swift Back Ribs, Cut into 2 to 4 Ribs Sections
1 T Vegetable Oil
1 1/2 C Finely Chopped Onion
1 T Minced Garlic
1 to 1 1/2 tsp Crushed Red Pepper Flakes
1 1/2 C Chili Sauce
1/2 C Water
3 T Fresh Lemon Juice
1/2 tsp Salt
Directions:
Heat oil on saucepan over medium high heat. Add onion, garlic and red pepper flakes. Cook until onion is tender. Add chili sauce, water and lemon; bring to a boil. Reduce heat and simmer for 5 minutes. Season with salt. Reserve 1/2 cup sauce for basting.
Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center.
When coals are medium, ash-covered, add 3 to 4 new briquets to each side. Position cooking grid with handles over coals so additional briquets may be added when necessary.
Place ribs, meat side up, in large foil roasting pan.
Pour remaining sauce over ribs. Turn ribs to coat. Cover tightly with aluminum foil. Cover and grill over medium heat for 1 to 1 1/2 hours.
Carefully remove roasting pan from grill. Remove ribs from pan and place meat side up on grill rack.
Baste ribs with reserved sauce. Grill covered for 1o minutes, turning and basting once.
Enjoy!
Beefit'swhat'sfordinner.com
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Beef Tenderloin & Garlic-Roasted Vegetables
Beef Tenderloin & Garlic-Roasted Vegetables
11 ingredients, 2 hours, Servings: 16
Image courtesy of BeefIt’sWhat’sForDinner.com
Ingredients:
1 Beef Tenderloin Roast (4 to 5 pounds)
1 Large Head Garlic
2 Tablespoons plus 1 Teaspoon Olive Oil
2-1/4 Pounds Potatoes (such as fingerling, russet or red potatoes), quartered if large
4 Small Onions, Halved
6 Small Roma Tomatoes, Halved
2 Medium Zucchini, Sliced
2 Teaspoons Dried Italian Seasoning, Divided
1 Teaspoon Cracked Black Pepper, Divided
1/4 Cup Plus 2 Tablespoons Grated Parmesan Cheese, Divided
Salt
Directions:
Preheat oven to 425°F. Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Combine remaining vegetables, remaining 2 tablespoons oil, 1 teaspoon Italian seasoning and 1/2 teaspoon black pepper in large bowl; toss to coat.
Combine remaining teaspoon Italian seasoning and 1/2 teaspoon pepper; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Place garlic, potatoes and onions on rimmed baking sheet. Roast tenderloin in 425°F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness. Roast garlic, potatoes and onions 30 minutes. Add tomatoes and zucchini to pan; continue to roast 15 minutes or until vegetables are tender.
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Squeeze garlic pulp over vegetables; stir to combine. Sprinkle with 1/4 cup cheese and salt, as desired. Carve roast; sprinkle with remaining 2 tablespoons cheese. Season with salt, as desired. Serve with vegetables.
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Swift Beef Tenderloin Roast with Garlic & Herb Butter
Swift Beef Tenderloin Roast with Garlic & Herb Butter
8 ingredients,
Ingredients:
1 Swift Beef Tenderloin (whole)
8 T Butter
6 Cloves Garlic, Minced
1 T Rosemary
1 T Tarragon
1 T Thyme
1 T Salt
1 T Ground Pepper
Directions:
Heat oven to 475°F. Remove tenderloin from package and pat dry. Fold tenderloin for even cooking.
Mix butter, garlic and herbs together until combined.
Place tenderloin in roasting pan. Baste evenly with butter, garlic and herbs.
Roast in oven for 10 minutes/pound or until internal temp reaches 130°F.
Remove from oven and tent pan with foil. Let rest for 10 minutes while the internal temp continues to rise.
Once internal temp reaches 135°F, remove from pan to cutting board and cut into 1″ filets.
Place on serving platter and baste with additional cooking butter.
How to Serve:
Cut into small steaks or fillets for your next special occasion.
Custom Recipe Developed for Swift
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Pepper Herb-Crusted Beef Tenderloin
Pepper Herb-Crusted Beef Tenderloin
5 ingredients, 1 hour and 45 minutes, Servings: 10
Beefit'swhat'sfordinner.com
Ingredients:
1 Swift Beef Tenderloin (whole)
2 Tsp Cracked Mixed Peppercorns
2 Tsp Minced Garlic
1 Tsp Dried Basil Leaves
1 Tsp Dried Oregano Leaves
Directions:
Heat oven to 425°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven for 45-55 minutes for medium rare or 55-65 minutes for medium doneness.
Remove roast when meat thermometer registers 135°F for medium rare;145°F for medium. Transfer to carving board. Tent loosely with aluminum foil. Let rest for 15-20 minutes as internal temp continues to rise.
Carve roast into thick slices and enjoy!
Beefit'swhat'sfordinner.com
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Swift Beef Ribeye Roast with Red Wine & Mushrooms
Swift Beef Ribeye Roast with Red Wine & Mushrooms
12 ingredients,
Ingredients:
1 Swift Beef Ribeye
3 T Olive Oil
1 T Basil
1 T Rosemary
1 T Tarragon
1 T Thyme
1 T Parsley
6 Cloves Garlic
1 Yellow Onion
1 lb Button Mushrooms
1 1/2 C Red Wine
1 T Butter
Directions:
Remove the roast from package and pat dry. Rub roast with oil and herbs.
Heat oven to 450°F.
Place beef ribeye in roasting pan, fat side up, on wire rack. Place 1 cup of wine, garlic, mushrooms and onions around the roast. Cook in oven for 20 minutes.
Reduce heat to 350°F and cook until internal temp reaches 130°F, about 16 minutes/pound.
Remove from heat and let stand covered for 10 minutes on serving tray until internal temp reaches 135°F.
Place roasting pan on stove. Add butter and 1/2 cup of wine.
On medium-low heat, melt butter and scrape brownings to create a pan sauce.
Slice roast and serve with pan butter sauce.
How to Serve:
Cut into 1″ to 1.5″ steaks to celebrate any special occasion.
Custom Recipe Developed for Swift
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Swift Beef Strip Loin Roast
Swift Beef Strip Loin Roast
8 ingredients,
Image Courtesy of Beef It's What's For Dinner
Ingredients:
1 Swift Strip Loin
1 Yellow Onion
4 Cloves Garlic
2 T Olive Oil
2 T Salt
2 T Oregano
1 T Cayenne or Ancho Seasoning
14 oz Can Tomato Paste
Directions:
Heat oven to 450°F. Remove steak from packaging and pat dry.
In a food processor, combine the rest of the ingredients. Mix until combined.
Brush strip loin with seasoning mixture and place in roasting pan.
Cook in oven for 10 minutes.
Reduce heat to 350°F and cook for another 25-30 minutes/pound, or until internal temp reached 130°F.
Remove from heat and let rest for 10 minutes before serving to allow the internal temp to reach 135°F.
How to Serve:
Slice beef into 1″ to 1 1/2″ thick steaks and serve for your next special occasion.
Recipe courtesy of Beef It's What's For Dinner
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Swift Beef Inside Skirt for Tacos
Swift Inside Skirt Steak for Tacos
13 ingredients, 2.5 hours, Servings: 4-6
Ingredients:
1 5-7 lb Swift Inside Skirt Steak
1 C Lime Juice
1 C Orange Juice
1 C Soy Sauce
1-2 Jalapeño Peppers
1 Small Yellow Onion
2 Cloves Garlic
2 T Salt
2 T Pepper
Tortillas, Sliced Red Onion, Sliced Jalapeños and Chopped Cilantros for Serving
Directions:
In a blender, combine juices, soy sauce, jalapeño, yellow onion and garlic. Blend until well combined.
Remove steak from packaging and place in a resealable bag with the marinade ingredients.
Remove air from bag before sealing and place in refrigerator for 1-2 hours.
Heat grill to white hot coals, about 400°F.
Remove steak from marinade and pat dry.
Salt and pepper each side of steak and place on hot grill.
Cook for 5 minutes and turn steak over.
Cook until internal temp reaches 130°F.
Remove from heat and let rest for 10 minutes until internal temp reaches 135°F.
Thinly slice steak against the grain and serve with tortillas, onion, jalapeños and cilantro.
How to Serve:
Slice and serve in corn or flour tortillas and add your favorite taco toppings.
Custom Recipe Developed for Swift
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Swift Beef Flank with Cherry Marinade
Swift Beef Flank with Cherry Marinade
6 ingredients, 2-4 Hours
Ingredients:
1 Swift Flank Steak
2 C Cherry Juice
1 C Balsamic Vinegar
2 T Salt
4 Cloves Garlic, Crushed
1-2 T Ground Black Pepper
Directions:
Mix juice, vinegar, salt, garlic and pepper together.
Remove steak from package.
Place steak in 2-gallon resealable bag with marinade.
Seal bag and place in refrigerator for 2-4 hours.
Remove from refrigerator.
Heat grill to white hot coals, about 400°F.
Remove steak from marinade and pat dry.
Salt and pepper each side
Cook for 5 minutes and turn steak over.
Cook until internal temp reaches 130°F.
Remove from heat and let rest for 5-10 minutes until internal temp reaches 135°F.
How to Serve:
Slice and serve on top of a delicious salad.
Custom Recipe Developed for Swift
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Swift Beef Brisket Flat Smoked with Spicy Apple Butter
Swift Beef Brisket Flat Smoked with Spicy Apple Butter
5 ingredients,
Ingredients:
1 Swift Beef Brisket Flat
1 T Salt
1 C Applesauce
1 T Butter
1 t Chipotle Seasoning or 1 T Black Pepper
Directions:
Start smoker to 225°F. Place meat inside. Gradually increase temp to 275°F. Cook for 2 hours.
Blend butter, applesauce and pepper/chipotle seasoning together. Cover and set aside.
After 2 hours, move brisket to a foil lined tray and rub with butter/applesauce mix. Wrap with foil and seal seams well.
Place back in smoker for another 30 minutes/pound.
Remove from smoker/heat (internal temperature should be between 190-200°F), and let rest for 30 minutes before serving.
How to Serve:
Great for slicing and serving on a hoagie bun with fresh vegetables, such as onions, peppers, cilantro, with your favorite BBQ sauce.
Custom Recipe Developed for Swift
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Maciek's Ribeye Steak Sandwich
Maciek’s Ribeye Steak Sandwich
9 ingredients, 20 minutes, Servings: 2-4
Image courtesy of @grillin_with_dad
Ingredients:
1 Swift Ribeye Steak
1 ciabatta roll
1 tsp kosher salt
1 tsp black pepper
1 tsp mayonnaise
1 handful of greens of choice (iceberg, arugula, etc.)
1 small tomato
1 tbsp pickled red onions
1 tsp Dijon mustard
Directions:
Remove the steak from the packaging and pat it dry. Season both sides with kosher salt and black pepper. Leave the steak at room temperature while you warm up the grill.
Heat up the grill to high, direct heat and put the steak on.
Grill for 2 minutes per side and pull when the internal temperature reaches 125°F for a medium rare finish.
Let the steak rest for 5 minutes at room temperature.
To assemble the sandwich, toast the ciabatta roll, then add mayo, greens, the steak, tomato, pickled red onions, Dijon mustard and cover.
Slice and enjoy!
Recipe courtesy of @grillin_with_dad
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Pork Sliders with Bacon-Onion Jam
Pork Sliders with Bacon-Onion Jam
16 ingredients, 90 minutes, Servings: 3-4
Image courtesy of the National Pork Board
Ingredients:
2 Swift Pork Tenderloins
2 tbsp lime zest
1 1/2 tsp salt
2 tsp chili powder
1 Tbsp vegetable oil
24 dinner rolls
2 C watercress
8 slides Swift Double Smoked Thick Cut Bacon
2 lbs yellow onions
1/2 tsp salt
1/2 tsp black pepper
1/2 C brewed coffee
1/4 C cider vinegar
3 Tbsp light brown sugar
2 tsp fresh thyme
1 tsp dried thyme
Directions:
To make bacon-onion “jam”: In large skillet, cook bacon over moderately high heat, stirring occasionally, until crisp and brown, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Reserve 3 Tbsp bacon fat, discard the rest.
In batches, covering after each addition, add onions to skillet and cook over moderate heat, stirring occasionally, until they all wilt and fit into the skillet. Season with salt and pepper. Reduce heat to low and cook, uncovered, stirring occasionally, until onions are very tender and golden brown, about 30 minutes.
Stir in reserved bacon with the coffee, vinegar, brown sugar and thyme and bring to a boil over moderately high heat. Boil, stirring often, until liquid is syrupy and reduced to a few Tbsp, 7 to 10 minutes. Transfer to a bowl and let cool. Makes about 2 C.
To make pork tenderloin: Fold back thin end of each tenderloin and tie down with a loop of kitchen twine or plain dental floss. In small bowl, rub lime zest and salt together with fingertips to infuse salt. Stir in chili powder. Rub chili mixture all over tenderloins.
Preheat oven to 400°F. In large ovenproof skillet, heat oil over moderately high heat. Add tenderloins and cook, turning occasionally, until browned, about 5 minutes. Transfer skillet with tenderloins to oven and cook until internal temperature reaches between 145°F. (medium-rare) to 160°F. (medium), 12 to 15 minutes. Transfer tenderloins to carving board and let stand 3 minutes. (For cold sliders, tenderloins can be cooled, covered and refrigerated for up to 1 day.) Discard strings from tenderloins. Thinly cut tenderloins crosswise.
Spread bottoms of slider rolls with equal amounts of bacon-onion jam (about 1 heaping Tbsp). Add 2 slices of pork tenderloin, a few watercress leaves and top with bun. Serve hot, warm or at room temperature.
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Bacon-Wrapped Pork Loin with Peach & Blue Cheese Stuffing
Bacon-Wrapped Pork Loin with Peach & Blue Cheese Stuffing
15 ingredients, 2 hours, Servings: 3-4
Image courtesy of the National Pork Board
Ingredients:
1 Swift Pork Loin
6 Slices of Swift Double Smoked Thick Cut Bacon
1 Tbsp butter
2 Tbsp yellow onion
3 slices bread
1/2 C peaches
2 Tbsp crumbled blue cheese
2 Tbsp parsley
1/2 tsp dried thyme
1 1/4 tsp salt
1/4 tsp pepper
3/4 C chicken broth
6 Tbsp brown sugar
2 tsp smoked paprika
2 Tbsp Dijon
Directions:
Preheat the oven to 375°F.
Meanwhile, in a small skillet over low heat, melt the butter. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Transfer the onion to a large bowl and add the bread, peach, cheese, parsley, thyme, 1/4 tsp salt and pepper. Slowly pour in the broth and stir until combined. Set aside.
Butterfly the pork by cutting it lengthwise to within 1/2-inch of the bottom side. Do not cut all the way through. Open it out and pound to 8×10-inch rectangle, fat side down. Spread the stuffing mixture over the pork, leaving about a 1-inch border at the edges. Roll the pork up, jelly-roll style, and arrange it seam side down. Spread the mustard all over the meat.
In a small bowl, combine the brown sugar, paprika and 1 teaspoon salt. Rub the mixture all over the roast, then wrap the bacon slices around the roast. Tie the roast with butcher’s twine at each slice of bacon. Arrange the pork, seam side down, in a roasting pan and roast until the internal temperature of the pork reaches between 145°F. (medium rare), with a 3-minute rest, and 160°F. (medium), about 1 hour and 15 minutes, basting halfway through.
Let rest 15 minutes before slicing and serving.
Recipe courtesy of the National Pork Board
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Bacon-Wrapped Pork Chops
Bacon-Wrapped BBQ Pork Chops
4 ingredients, 20 minutes, Servings: 3-4
Image courtesy of the National Pork Board
Ingredients:
4 Swift 1” Thick Pork Chops
4 Slices of Swift Double Smoked Thick Cut Bacon
4 Tbsp BBQ Sauce
1/2 C Lager Beer
Directions:
Wrap bacon around the edges of the pork and secure with a wooden toothpick.
Mix together barbecue sauce and beer.
Prepare a grill to medium-high heat (about 450°F.). Grill chops over direct heat until the internal temperature reaches between 145°F. (medium rare) and 160°F(medium), on a meat thermometer, 4 to 5 minutes per side.
Brush sauce on the chops the last 5 minutes of cooking time.
Remove chops from the grill and let rest for 3 minutes.
Recipe courtesy of the National Pork Board
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Merrick's Candy Apple Baby Back Ribs
Merrick’s Candy Apple Baby Back Ribs
10 ingredients, 60 minutes, Servings: 4
Image courtesy of @merricks_meat
Ingredients:
2 packages of Swift Pork Backribs
1 C of your favorite BBQ sauce
1/4 C apple preserves
1/4 C raspberry preserves
1/4 C brown sugar
1/4 C grenadine
1 Tbsp honey
1 can of cherry cola (for spritzing)
Yellow mustard (for binder)
BBQ rub
Directions:
Remove ribs from packaging and pat dry with paper towels. Don’t waste your time looking for the membrane to remove, because Swift Pork Backribs come packaged with the membrane removed.
Use a thin layer of yellow mustard as a binder and season the ribs with your favorite BBQ rub,or keep it simple with salt and pepper.
Set your smoker to 225°F. Once preheated, place your ribs in the smoker. Let the ribs smoke for 2.5 hours, then begin to spritz them every 30-45 minutes with cherry cola for the rest of the cook.
At the 5-hour mark, Merrick’s baby backs were sitting around 200°F internal temperature. The meat around the bones was pulled back about 1/4 inch, another indicator that these ribs were done.
When you feel your ribs are getting close to being done, begin to prepare your Candy Apple Glaze. In a saucepan, mix 1 cup of your favorite BBQ sauce, 1/4 C of apple preserves, 1/4 C of raspberry preserves, 1/4 C of brown sugar, 1 Tbsp of honey, and 1/4 C of grenadine.
Stir on low heat until all ingredients are blended together and you are left with your delicious candy apple red rib glaze!
Baste your ribs with the candy apple glaze and let the glaze set for approximately 20 minutes.
After 20 more minutes on the smoker at 225°F, the ribs were 203°F internal temperature and the sticky red glaze was perfectly set!
Remove your candy apple ribs from the smoker and enjoy!
Recipe courtesy of @merricks_meat
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Miguel's Pizza Stuffed Pork Loin
Miguel’s Pizza Stuffed Pork Loin
5 ingredients, 30 minutes , Servings: 2-4
Image courtesy of @coooking_with_fire___
Ingredients:
1 Swift Pork Loin
1/2 C marinara sauce
2 tsp oregano
1 C mozzarella cheese
Salt and pepper to taste
Directions:
Start off by butterflying the pork loin. Take your time so it won’t tear. Begin by cutting through the middle, then fold it out like a book.
Repeat the process again until it’s fully flattened. If needed, use a mallet to flatten it further.
After the Swift Pork Loin has been fully flattened, add all ingredients and roll.
Use butcher twine to keep it together, then cook at 350°F until it reaches an internal temperature of 145°F.
Let rest for 5 minutes before slicing.
Recipe courtesy of @coooking_with_fire___
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Miguel's Dry Brined Ribeye Sandwich
Miguel’s Dry Brined Ribeye Sandwich
8 ingredients, 5 hours, Servings: 1-2
Image courtesy of @coooking_with_fire___
Ingredients
Ribeye:
1 10 oz Swift Ribeye Steak
Salt
1 Tbsp blue cheese, crumbled
2 slices sourdough bread
2 Tbsp butter
Bacon jam:
1 small, sweet onion, thinly sliced
5 strips of bacon
1/4 C dark brown sugar
1/4 C maple syrup
Directions:
Start off by salting the steak and letting it sit in the refrigerator for 4 hours.
Place the steak on the grill until it reaches 130°F internal temperature. Miguel lets it rest for 5 min. before slicing.
Serve over toasted bread with mayo, tomatoes, blue cheese, bacon jam and chipotle sauce.
For the bacon jam:
Cook up the bacon until crispy, then remove.
Add your onions and season with salt to taste.
Once onions become translucent, add bacon, dark brown sugar, and maple syrup.
Cook for 10 minutes, then serve!
Recipe courtesy of @coooking_with_fire___
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Derek's Bourbon and Brown Sugar Smoked Pork Loin
Derek’s Bourbon and Brown Sugar Smoked Pork Loin
6 ingredients, 30 minutes, Servings: 2-4
Image courtesy of @dadwithapan
Ingredients:
2 lb Swift Pork Loin Roast
2 oz bourbon
¼ C brown sugar
Tbsp Dijon mustard
½ C maple syrup
4 Tbsp salted butter
½ C of your favorite BBQ rub
Directions:
Heat your smoker to 275° F. While the smoker is coming up to temp, butterfly your pork loin roast down the middle.
Coat with Dijon mustard and brown sugar, then drizzle a little bourbon to wet the brown sugar, and add about 1 Tbsp of maple syrup. Use twine to tie your pork loin roast back together. Coat liberally with your BBQ rub on the outside.
For the bourbon maple glaze, add butter, bourbon, and remaining maple syrup into a skillet and reduce on low for about 10-15 minutes until it reaches the consistency of a glaze.
Smoke using hickory, applewood, or your favorite wood blend until the internal temperature is about 145° F. Turn the temperature up (or grill) while basting with your bourbon maple glaze until internal temperature reaches 155-160°F.
Slice and serve!
Recipe courtesy of @dadwithapan
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Merrick's Grilled Ribeyes with Charred Scallion Citrus Compound Butter
Merrick’s Grilled Ribeyes with Charred Scallion Citrus Compound Butter
6 ingredients, 25 minutes, Servings: 2-3
Image courtesy of @merricks_meat
Ingredients:
2 packages of Swift Ribeye Steaks
5 Tbsp unsalted butter
Bundle of fresh scallions
1 lime for juice
Kosher or sea salt to taste
Coarse ground pepper to taste
Directions
Compound Butter:
Prepare your charred scallion citrus compound butter.
Place approximately 8 scallion stalks in a piping hot pan, char without oil or butter for approximately thirty seconds. Remove from heat, dice and allow to cool.
Soften 5 Tbsp of unsalted butter and place in a bowl. Add charred scallions to butter. Add in the juice of ½ lime and a tsp of coarse ground pepper, mix evenly.
Optional: At this point, your compound butter is complete. You can either place the compound butter into the fridge in the bowl or remove the butter from the bowl and place into a piece of plastic wrap, form a log shape, and refrigerate or freeze.
With the latter method, you can slice the compound butter into even medallions for the top of your steaks.
Swift Ribeye Steaks:
The thickness of your steaks will determine which grilling method is most appropriate for the steaks. Merrick’s ribeyes were each approximately ½ inch thick, so he decided to grill them hot and fast over direct heat. Merrick’s family prefers steaks to be cooked to medium rare, which yields a final internal temperature of approximately 130-135°F.
For this cook, Merrick achieved 125°F internal after about 3.5 minutes on each side of the steaks.
Remove the steaks at your desired internal temperature. Merrick removed his at 125°F and topped each steak with compound butter.
Allow the steaks to rest for 10 minutes prior to serving. Tent loosely with foil. Remember, the steaks will continue to cook after removed from the grill!
After a 10-minute rest, the steaks were 130°F internal, and the compound butter melted perfectly over the top of the perfect medium.
Recipe courtesy of @merricks_meat
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Miguel’s Honey Habanero Glazed Spareribs
Miguel’s Honey Habanero Glazed Spareribs
10 ingredients, 6 hours , Servings: 2-3
Image courtesy of @coooking_with_fire___
Ingredients
Spareribs:
1 Package Swift St. Louis Style Spareribs
Honey habanero glaze:
2 roasted habaneros
1/2 C ketchup
1/2 C honey
2 Tbsp Worcestershire sauce
1 tsp salt
2 Tbsp mustard
1/4 C apple cider vinegar
1 lemon sliced
1/2 C brown sugar
Directions
Spareribs:
Turn grill temp to 275°F
After 2.5 hours, wrap your ribs in foil and add honey to the foil.
Place back on grill wrapped for 1.5 hours
Remove ribs and check how done they are by picking them up with your tongs. If they have a nice bend and meat starts to crack, they are done; if not, place back on grill for an additional 20-30 min.
Once you unwrap them, place back on grill.
Add your honey habanero glaze and let sit for 10 min. After 10 min, coat them again and leave for 5 min.
Remove ribs, let rest for 10 min, then slice and serve.
Habanero Glaze:
Combine all ingredients and let simmer for 30 min on low heat; constantly stir.
Once you see the sauce reduce by half, it’s done.
Recipe courtesy of @coooking_with_fire___
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Maciek's Slow Smoked Pork Backribs with Homemade BBQ Sauce
Maciek’s Slow Smoked Pork Backribs with Homemade BBQ Sauce
17 ingredients, 6 hours , Servings: 2-4
Image courtesy of @grillin_with_dad
Ingredients:
1 rack Swift Pork Backribs
1/2 C apple cider vinegar
1/2 C water
For the seasoning mix:
1 Tbsp kosher salt
1 Tbsp pepper
1 Tbsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1/2 tsp cayenne
For the BBQ sauce:
1/4 C ketchup
1/4 C honey
1 Tbsp hot sauce
1 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
2 Tbsp brown sugar
1 Tbsp seasoning mix
Directions:
Remove the ribs from the packaging and pat them dry. You can remove the membrane from the bone side or leave it on.
Combine the seasoning mix ingredients and season the rack of ribs on all sides. Reserve 1 tbsp of the seasoning for the BBQ sauce.
Heat up the smoker/grill to 250°F, indirect heat, and put on the ribs.
Combine the apple cider vinegar and water in a spray bottle and spritz the ribs every 45 minutes.
While the ribs are cooking, combine the sauce ingredients in a small saucepan and simmer over low heat for 20 minutes.
When the ribs hit 190-195°F internal temperature (4-5 hours), coat them in the BBQ sauce.
Continue cooking for 15 minutes to allow the sauce to set and thicken up.
Remove the ribs from the grill, rest 10 minutes, slice and enjoy!
Recipe courtesy of @grillin_with_dad
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Patrick's Reverse Seared Ribeye with Loco Moco
Patrick’s Reverse Seared Ribeye with Loco Moco
5 ingredients, 20 minutes, Servings: 2-4
Image courtesy of @mullybrewnbbq
Ingredients:
2 Swift Ribeye Steaks
One 8 oz container of mushrooms
1 Tbsp Olive Oil
1 C Cauliflower Rice
1 Egg
1 Gravy Packet
Holy Cow Seasoning by @meatchurch (or seasoning of your choice)
Directions
Ribeye Steak:
Season both sides (Patrick uses @meatchurch Holy Cow).
Place on grill set at 225°F for indirect cooking.
Cook until internal temp registers 115°F.
Heat a cast-iron pan to medium high with a little oil.
Sear steak 1-2min per side till it registers 135°F internal.
Let rest for 5-10min before slicing.
Loco Moco (with cauliflower rice)
Throw mushrooms into pan (add additional oil if needed).
Cook mushrooms down.
Add 1 gravy packet and water.
Cook until thickens.
Prep cauliflower rice.
Fry one egg over easy.
Place gravy, steak, and then egg over cauliflower.
Serve and enjoy!
Recipe courtesy of @mullybrewnbbq
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Bone-in Frenched Ribeye
Kirklan's Maple Bourbon Pork Chops with Pineapple Salsa
Kirklan’s Maple Bourbon Pork Chops with Pineapple Salsa
22 ingredients, 30 minutes, Servings: 4-6
Image courtesy of @the_grill_revealer
Ingredients:
1 Swift Boneless Pork Loin
Favorite pork rub
Pink salt
Cayenne hot sauce
1 whole pineapple
1 red onion
1 bundle cilantro
1 red bell pepper
1 jalapeño pepper
1 clove garlic
1 lime
Pineapple Salsa:
2 cups diced fresh pineapple
1 cup diced red pepper
1/2 cup chopped cilantro
1/4 cup chopped red onion
3 tbsp. chopped jalapeño pepper
1/2 tsp. minced garlic
Juice of 1 lime
Salt to taste
Maple Bourbon Sauce:
1 cup BBQ sauce
1/4 cup maple syrup
1.5 oz bourbon
Directions:
Slice a whole pineapple into 1/2-inch slices.
Remove 1 Swift Whole Pork Loin from the package, score the fat cap side, slice into 2-inch pork chops, add cayenne hot sauce as binder, then season with your favorite pork rub and pink salt.
Make the pineapple salsa using diced fresh pineapple, diced red pepper, chopped cilantro, chopped red onion, chopped jalapeño pepper, minced garlic, juice of lime, and pink salt, then mix evenly in a bowl.
Make the maple bourbon sauce using BBQ sauce, maple syrup, and bourbon, then warm over fire on the grill.
Place the 6 thick-cut pork chops and fresh pineapple slices on your grill over an open fire and cook for 5-6 minutes.
Flip the chops and cook another 5-6 minutes or until 140-145°F internal temp for medium meat.
Raise the grill grate and sauce each side of the chop with the maple bourbon sauce and cook an additional 1-2 minutes on each side.
Remove chops and pineapple from the grill and rest for 10 minutes.
Slice the chops into succulent strips, top with the fresh pineapple salsa, and enjoy the delicious maple bourbon pork chops and grilled pineapple
Recipe courtesy of @the_grill_revealer
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Derek's From-Scratch Ground Pork Dumplings
Derek’s From-Scratch Ground Pork Dumplings
14 ingredients, 2 hours, Servings: 4-6
Image courtesy of @dadwithapan
Ingredients
For the pork filling:
1 lb Swift Ground Pork
3 Tbsp water
1 tsp kosher salt
4 Tbsp soy sauce
1 tsp rice wine
1 Tbsp sesame oil
1 tsp minced ginger
3/4 Tbsp sugar
1 tsp white pepper
3 stalks green onions
1/2 lb cabbage, chopped
For the dumpling dough:
1 3/4 C all-purpose flour
2/3 C cold water
1/2 tsp salt
Directions
For the dough:
In a bowl, combine flour and salt. Slowly stir in water until dough can be formed into a ball but isn’t wet enough to be sticking to your hands. You want it to be similar in texture to pizza dough.
Knead dough until smooth, about 5-7 minutes. Place in a clean bowl covered with a damp towel and let rest for an hour.
For the pork filling:
In a large bowl, salt Swift Ground Pork, then add in water 1 tbsp at a time. Stir in one direction with a fork or chopsticks until the ground pork has fully absorbed the water and is nice and sticky.
Add in soy sauce, rice wine vinegar, sesame oil, ginger, sugar and white pepper. Stir together, then add in green onions and chopped cabbage. Combine to evenly incorporate all ingredients. Cover with a lid or plastic wrap and let rest in the fridge for at least 15 minutes.
Making the dumplings:
After your dumpling dough has rested, place it on a countertop, dusted with flour. with your thumb, work a hole in the center. Then your use your hands to work it into a doughnut shape, with the dough being about an inch and a half in diameter. Make one cut to turn this into a long roll of dough.
With a pastry cutter, cut out triangular shapes about 1-2 inches in length, until the all the dough is cut up. Using the base of your palm to smash into a small disk shape.
Using a dough roller, roll out dough form the center, to start making a circle shape with your dough, rotating the dough while rolling from the center seems to be the easiest way to get a consistent shape. Repeat until all your dumpling wrappers are complete.
Place about a Tbsp of pork filling into the center of a wrapper. Taking two opposite ends of your wrapper, bring them together to the center of the dumpling and pinch together. With your thumb and forefinger, begin to fold in every 1/4 inch of dough together and pinch to make pleats. Repeat on the other side of the wrapper. Repeat until all dumplings are made.
To fry:
In a large pan over medium high heat, add 2 tbsp of oil. Add in as many dumplings as your pan can handle while keeping dumplings from touching. Fry for a couple of minutes until the bottoms are golden brown.
Add in 2-3 tbsp of water, then cover with a lid to let steam. Once the water is gone, your dumplings are ready. Repeat this process until all the dumplings are cooked.
Top with a little chili oil, sesame seeds and green onion, and serve!
Recipe courtesy of @dadwithapan
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Kirklan's Steak Frites with Homemade Parsley Chimichurri
Kirklan’s Steak Frites with Homemade Parsley Chimichurri
14 ingredients, 45 minutes, Servings: 4
Image courtesy of @the_grill_revealer
Ingredients:
4 Swift NY Strip Steaks
Favorite Steak Rub
Pink Salt
Olive Oil
2 Sweet Potatoes
Favorite Sweet Potato Rub
1 Red Bell Pepper
Parsley Chimichurri:
3/4 C chopped Curly Parsley
1/2 C Extra Virgin Olive Oil
2 Tbsp White Wine Vinegar
2 tsp Minced Garlic
1/2 tsp Crushed Red Pepper
2 tsp Dried Oregano
1/2 tsp Pink Salt
Directions:
Slice 2 whole sweet potatoes into thin wedges and season with your favorite rub.
Remove 4 Swift NY Strips from the package, add olive oil as a binder, and season with your favorite steak rub and pink salt.
Make the Parsley Chimichurri using chopped curly parsley, olive oil, white wine vinegar, minced garlic, crushed red pepper, and pink salt, then mix evenly in a bowl.
Heat olive oil in cast iron skillet on your favorite grill, place sweet potato wedges in the skillet, and cook for 10-15 minutes, stirring frequently.
Place the 4 NY strips on your grill over open fire and cook for 5-6 minutes.
Flip the steaks and cook another 3-4 minutes or until 125-130°F internal temp for medium rare.
Remove steaks from the grill and let them rest for 10 minutes.
Slice the steak into strips, top with the fresh Parsley Chimichurri, and enjoy the delicious Steak Frites!
Recipe courtesy of @the_grill_revealer
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Jordan's NY Strip Steak with Mashed Potatoes
Jordan’s NY Strip Steak with Garlic Mashed Potatoes
9 ingredients, 1 hour, Servings: 2
Image courtesy of @pnw_traeger
Ingredients
Steak:
2 Swift NY Strip Steaks
1/2 Tbsp olive oil
Rainier Foods’ The Essentials and Gochu of your favorite steak seasoning
Compound Butter:
1/2 C salted butter
1/2 Tbsp chopped rosemary
1/2 Tbsp chopped parsley
1/4 Tbsp chopped basil
1/2 Tbsp minced garlic
Garlic Mash:
3 cloves of minced garlic
2 lbs of red potatoes
Rainier Foods’ The Essentials (to taste)
1/3 C of butter
Directions
Steak:
Use paper towels to pat the steaks dry.
Lightly coat entire steak in olive oil.
Season generously with your choice of seasoning. Jordan’s favorites are Rainier Foods The Essentials and Gochu.
Preheat a cast iron skillet with olive oil. Make sure the skillet is nice and hot.
Add steaks to skillet and sear each side 5-6 minutes until the internal temperature reaches 130°F (medium, medium rare).
Remove steak and add compound butter while resting.
After about 10 minutes slice steak and serve.
Compound Butter:
Place 1/2 C of butter in a bowl.
Finely chop rosemary and parsley and place in a bowl with butter.
Add minced garlic to butter and herbs.
Mix together until combined.
Once combined, lay a piece of Saran Wrap on the counter and place butter on Saran Wrap.
Fold over Saran Wrap and roll until a “log” of butter is formed.
Place in refrigerator to chill.
Garlic Mash:
Wash red potatoes thoroughly and cut in half.
Bring a large pot of lightly salted water to a boil. Cool until tender but slightly firm, about 10-15 minutes. Drain and place potatoes into a large bowl.
In a bowl, add butter, minced garlic, milk and “The Essentials” (to taste).
Mash together with an electric mixer until desired consistency is reached.
Place potatoes in a serving bowl and garnish with chopped parsley.
Recipe courtesy of @pnw_traeger
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Maciek’s Surf 'N' Turf
Maciek’s Surf ‘N’ Turf
8 ingredients, 1 hour 30 minutes , Servings: 2
Image courtesy of @grillin_with_dad
Ingredients:
2 Swift NY Strip Steaks
1 lb tiger shrimp (approx. 8-10 shrimp)
1 Tbsp kosher salt
1 Tbsp black pepper
1 Tbsp garlic powder
1 small lemon
1 Tbsp chopped parsley
2 Tbsp Cajun seasoning
Directions:
Remove the steaks from the packaging and pat them dry. Let the steaks come up to room temperature by leaving on your countertop for 45-60 minutes.
Mix the salt, pepper, garlic powder and season the steaks on all sides, making sure to get the edges.
For the shrimp, make sure they are deveined and cleaned, and the shell is removed.
Toss the shrimp in the Cajun seasoning, making sure they are coated evenly.
Warm up your grill to 450°F and grill the steaks directly over the heat source. Flip every minute to ensure an even cook and pull when the internal temperature is 125°F for medium rare or 135°F for medium, approx. 6-8 minutes.
Remove the steaks, cover loosely with foil and let them rest at room temperature.
While the steaks are resting, place the shrimp on the grill and cook for 1 minute per side. Remove when the shrimp are opaque, and the tails have turned red.
Plate the shrimp on your cutting board, topping with the chopped parsley and giving them a squeeze of fresh lemon juice.
Slice the steaks into even slices and plate alongside the shrimp.
Shape mixture into rounded balls. In a large skillet, slowly brown and cook meatballs in oil. Remove meatballs when internal temperature reaches 145°F. Set aside and keep warm.
Blend flour, 1/2 tsp paprika, and 1/8 tsp pepper into oil in skillet. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat and gradually stir in sour cream, mixing until smooth.
Add meatballs; heat through.
Serve over boiled egg noodles.
Recipe courtesy of @pnw_traeger
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Kirklan's Ground Pork Burgers
Kirklan’s Ground Pork Burgers
16 ingredients, 20 minutes, Servings: 4
Image courtesy of @the_grill_revealer
Ingredients:
2 packages of Swift Ground Pork
Favorite BBQ rub
Pink Salt
Fresh Buns
Sliced cheddar cheese
Whole tomato
Sliced bacon
Favorite slaw
Dill pickles
BBQ Aioli:
1 C mayonnaise
1/2 C BBQ sauce
1 Tbsp pink salt
1/2 Tbsp black peppercorn
1/2 tsp minced garlic
1 Tbsp BBQ rub
1/2 Fresh squeezed lemon
Directions:
Open two 1 lb packs of Swift Ground Pork and season with your favorite rub and pink salt.
Combine the the 1 lb packs together and massage in your seasonings.
Make one 2 lb pork burger and slice into equal fourths to make four 1/2 lb burgers.
Place pork burgers into hot cast iron skillet on your favorite grill and cook for 3-4 minutes.
Flip the pork burgers and cook another 3-4 minutes or until 140-145°F internal temp then add cheddar cheese.
Allow cheese to melt and conform to burger then take off grill and rest.
Make the BBQ Aioli using mayonnaise, BBQ sauce, pink salt, crushed black pepper, minced garlic, favorite rub, and fresh squeezed lemon juice then mix evenly in a bowl.
Build the pork cheeseburger on a fresh bun with the BBQ Aioli, Burger, sliced tomato, maple bourbon bacon, marinated slaw, and dill pickles.
Add the top bun, slice with your sharpest knife, take a bite, and enjoy the delicious BBQ Pork Burger!
Recipe courtesy of @the_grill_revealer
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Derek's NY Strip Steak and Egg Breakfast Tacos
Derek’s NY Strip Steak and Egg Breakfast Tacos
18 ingredients, 20 minutes, Servings: 8
Image courtesy of @dadwithapan
Ingredients:
2 Swift NY Strip Steaks
8 eggs
8 tortillas
1 tsp kosher salt
1 tsp coarse ground black pepper
1 tsp garlic powder
3 Tbsp butter
¼ C queso fresco
2 radishes
Chimichurri:
1 C parsley
½ C cilantro
½ C fresh oregano
½ C olive oil
¼ C red wine vinegar
½ red bell pepper
1 garlic clove
½ tsp kosher salt
Directions:
For the chimichurri, place parsley, cilantro, oregano, olive oil, red wine vinegar, bell pepper and garlic clove and salt in a food processor. Pulse for about 30 seconds. Place in the refrigerator until ready to serve.
Coat your Swift NY Strip Steaks with a liberal coating of salt pepper and garlic salt. Preheat a cast iron skillet until smoking, pour in about 2 tbsp of olive oil, then place in your steak. Sear on both sides for about 3 minutes per side.
Add in butter and baste with a spoon for an additional 2-3 minutes. Cook until internal temperature is 130-135°F for medium rare-medium.
While your steaks are resting, Fry eggs in a little butter and olive oil until egg white is opaque. Place into a tortilla and repeat until all tacos are made.
Cut steak into thin strips and place in tacos along with chimichurri, queso fresco and a few thinly sliced radishes. Enjoy!
Recipe courtesy of @dadwithapan
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Roasted Beef Stock
Roasted Beef Stock
11 ingredients, 10 hours, Servings: 6
Ingredients:
3 pkgs of Swift Beef Marrow Bones
2 C diced yellow onions
1 C sliced carrot
1/2 C sliced celery
1 Tbsp light brown sugar
2 Tbsp tomato paste
1 G water
10 black peppercorns
3 to 4 springs flesh parsley
2 cloves garlic
2 sprigs fresh thyme
2 bay leaves
Directions:
Preheat oven to 475°F. Place beef bones, onions, carrots and celery in roasting pan.
Roast in 475°F oven 45 minutes or until browned, turning once.
Spread tomato paste over bones; roast 15 minutes.
Remove from oven; drain fat. Place bones and vegetables in large stock pot. Scrape bottom of roasting pan to loosen and brown bits; add to stock pot. Add water; bring to boil.
Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot. Simmer stock 8 to 10 hours, occasionally skimming off impurities.
Remove stock pot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl.
Recipe courtesy of BeefIt'sWhat'sForDinner.com
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Tunisian-Apricot-Harissa Glazed Pork Loin
Tunisian-Apricot-Harissa Glazed Pork Loin
8 ingredients, , Servings: 4
Image courtesy of @forksandtrails
Ingredients:
1 trimmed and tied boneless Swift Pork Loin
2 Tbsp olive oil
½ small Onion diced fine
6 cloves of Garlic minced
¾ C Apricot Jam
2 tsp Harissa
2 Tbsp Apple Cider Vinegar
Salt and pepper
Directions:
Set oven to middle rack, and preheat to 325°F. Combine the jam, vinegar and harissa in a small bowl. Rub pork loin with salt and pepper and allow to rest for 20 min.
Heat oil in an oven-safe skillet on medium-high until just beginning to smoke and then sear the tenderloin on all sides until browned on all sides (3-5 min). Place tenderloin on a plate and set aside.
Turn heat down to medium and then place onions into pan, add salt and sauté for 5 minutes until beginning to brown. Then add garlic and sauté until fragrant (approx 30-sec).
Add jam, Harissa and vinegar mix into the pan and deglaze the bottom, scraping up any browned bits (𝘪.𝘦., fond) for approx 2-3 minutes.
Place tenderloin and any accumulated juices back into the pan and, using tongs, roll and spin the tenderloin to coat with the sauce and then place it into the oven.
Cook in the oven until the internal temperature of the pork registers 145°F (approx 20 min). While pork is cooking pull it out every 5 minutes, or so, to keep rolling and turning to glaze with sauce.
Prep your smoker to use indirect heat and bring the temperature to 250°F.
Smoke for 2 hours then spritz every hour while adding apple juice.
At the 4 1/2-hour mark check for doneness by picking up the ribs with your tongs and see how much they bend, if you see it cracking in the middle they are done.
Ensure your spareribs reach an internal temp of 145°F followed by a 3-minute rest before they are safe to eat. For a tender bite, Miguel recommends an internal temperature of 203°F!
While the meat is still smoking, add all cranberry sauce ingredients to a saucepan and constantly stir at medium heat until it thickens.
Then add the glaze onto the spareribs 10 min before removing them.
After you get your Swift St. Louis Style Spareribs off the smoker, add crushed pistachios, let rest for 10 minutes then slice to serve.
Recipe courtesy of @coooking_with_fire___
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Saucy Sailor BBQ Pulled Pork 'Crab' Cakes
Saucy Sailor BBQ Pulled Pork ‘Crab’ Cakes
11 ingredients, 15 minutes, Servings: 8
Image courtesy of @saucysailorbbq
Ingredients:
1/3 C mayonnaise
1/4 C your favorite BBQ sauce
1 beaten egg
2 Tbsp Dijon mustard
2 tsp Worcestershire sauce
1/2 tsp hot sauce
Pinch of salt and pepper
1 lb. Swift Pork Shoulder Butt
3/4 C panko bread crumbs
2 Tbsp freshly chopped parsley
Vegetable oil to taste
Directions:
Mix mayo, BBQ sauce, egg, mustard, Worcestershire, hot sauce, salt and pepper into bowl.
In a separate bowl, mix pulled pork bread crumbs and parsley.
Mix both bowls together until well combined. Form into 8 patties.
Place a small amount of vegetable oil in cast iron pan or flat top grill.
Then place on flat top or cast iron pan until a golden brown crust forms about 4 minutes per side.
Place on your favorite bun and add your favorite sauce! We chose Thunderbird White Sauce. Enjoy!
Recipe courtesy of @saucysailorbbq
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Swift Ground Pork Mummy Meatballs
Swift Ground Pork Mummy Meatballs
10 ingredients, 35 minutes , Servings: 10
Ingredients:
1 can (8 oz) refrigerated crescent rolls
2 ½ slices American cheese, quartered (2.5 oz)
12 oz Swift Ground Pork
1 large egg
1 C seasoned stuffing mix
3 Tbsp water
1 tsp minced garlic
Salt and pepper to taste
Cooking spray
Mustard or ketchup, if desired
Directions:
Preheat oven to 400°F. Combine ground pork, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes until 160°F. Remove immediately once done baking, set aside to cool and reset the oven to 375°F.
Meanwhile, prepare crescent roll mummy wraps. Open crescent rolls and unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
Cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
Line up 2 or 3 meatballs. Wrap 4 pieces of dough around those meatballs and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely meatballs.
On ungreased large cookie sheet, place wrapped meatball mummies (cheese side down); spray dough lightly with cooking spray.
Bake 13 to 17 minutes or until dough is light golden brown. Decorate a face with ketchup and mustard.
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Swift Pulled Pork Sandwiches
Swift Pulled Pork Sandwich
17 ingredients, 35 minutes, Servings: 8
Image Courtesy of The National Pork Board
Ingredients:
3 lbs Swift Pork Shoulder Blade
4 Tbsppacked brown sugar (divided 60 mL)
3 Tbsppaprika (45 mL)
1 Tbspchili powder (15 mL)
1 Tbspdry mustard (15 mL)
1tsp salt (5 mL)
1.5kg roast
1soup mix
1.4oz onion
5 1/2 Cchicken broth (375 mL)
1/4tsp cayenne pepper (1 mL)
5 1/2 Ctomatoes
375mm chili sauce
3 Tbspcider vinegar (45 mL)
1 Tbspsoy sauce (15 mL)
Buns (Kaiser, warmed)
Directions:
In a bowl, combine 1 Tbsp (15 mL) brown sugar, paprika, chili powder, mustard and salt. Rub over all sides of pork. Cover and refrigerate for at least 2 hours or overnight.
Place pork in slow cooker. Whisk together soup mix and broth; pour over pork. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until pork shreds easily with a fork.
Transfer pork to a plate and let cool slightly.
Using a spoon, remove excess fat from surface of sauce. Pour sauce into a large saucepan and bring to a boil. Reduce heat and simmer for about 20 minutes, until syrupy. Stir in remaining brown sugar, cayenne, chili sauce, vinegar and soy sauce; simmer for 10 minutes to blend the flavors. Adjust seasoning with salt and cayenne, if desired.
Meanwhile, transfer pork to a cutting board and add accumulated juices to sauce. Using two forks, shred pork, placing it in a serving bowl. (This is a super-messy job but worth the effort!) Pour 1 C (250 mL) sauce over shredded meat, turning pork to absorb sauce.
Serve pork on warmed buns, topped with coleslaw, with extra sauce for dipping.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan; cook 5 minutes. Add salt and garlic and continue cooking until pork is thoroughly cooked, about 10 to 15 minutes.
Add red chile sauce, tomato sauce, oregano, and cumin. Let mixture come to a boil and add water to desired consistency. Simmer for another 10 minutes to let the flavors come together.
Recipe courtesy of @muybuenocooking
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Maciek’s Smoked Pork Loin With Creamy Mushroom Sauce
Maciek’s Smoked Pork Loin With Creamy Mushroom Sauce
11 ingredients, 35 minutes, Servings: 4
Image courtesy of @grillin_with_dad
Ingredients
Pork Loin:
1 Swift Pork Loin
Favorite BBQ rub
Salt and pepper to taste
Mushroom sauce:
1 small diced red onion
2 cloves minced garlic
2 C sliced mushrooms
4 Tbsp butter
1/2 C chicken broth
3/4 C heavy cream
1/4 C fresh chopped parsley
Salt and pepper to taste
Directions:
Cut the pork loin in half and remove the silver skin. Use your favorite bbq rub and season the pork on all sides. Once seasoned, put on the grill, indirect at 225-250°F. Cook the pork until it hits 141°F, remove and rest it. While it rests, the temp will climb up to 145 degrees, which is perfect for pork.
For the sauce sauté the onion and garlic in 2 tbsp of butter, add the mushroom and remaining butter. Cook 5 minutes until the mushrooms soften up. Add the chicken broth, heavy cream and stir. Cook over low heat until the sauce thickens up. Add the parsley at the very end.
Recipe courtesy of @grillin_with_dad
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Maciek’s Al Pastor Pork Tacos
Maciek’s Al Pastor Pork Tacos
9 ingredients, 8 hours plus marinating time, Servings: 4
Image courtesy of @grillin_with_dad
Ingredients:
1 Swift Pork Shoulder Butt
1 C white vinegar
1/2 C water
1/2 C pineapple juice
6 Tbsp Achiote paste
4 Tbsp chili powder
4 Tbsp cumin
4 Tbsp garlic powder
4 Tbsp salt
2 Tbsp pepper
Directions:
Mix everything together and pour over the pork shoulder. Let the pork marinade for a few hours, ideally overnight.
Remove from the marinade and cook on the grill at 250°F, indirect, for about 4 hours, until it reaches 170°F internal temperature.
Place the pork in a foil pan, add 1/2 C of chicken stock, cover tightly with foil and place back on the grill and continue cooking until fork tender, about 4 more hours.
Remove from the grill and rest in the foil pan for about an hour. After the rest, shred the meat and mix with all the juices in the pan.
Place on tortillas, top with salsa, cilantro, onion, pineapple chunks and enjoy!
Recipe courtesy of @grillin_with_dad
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Steak and Spinach Salad with Avocado Dressing
Steak and Spinach Salad with Avocado Dressing
10 ingredients, 15 minutes, Servings: 6-8
Image courtesy of BeefIt’sWhat’sForDinner.com
Ingredients:
1 package Swift Premium Sirloin Flap
1 Tbsp ground cumin
Kosher salt and freshly ground black pepper
1 large ripe avocado
1/2 C plain Greek yogurt
2 Tbsp chopped chives plus additional for garnish
Juice of 1 large lime
Pinch cayenne
12 C baby spinach
1/4 C roasted pumpkin seeds
Directions:
Preheat a grill and rub the grates with oil. Rub the steak with cumin and salt and pepper.
In a blender, combine the avocado, yogurt, chives, lime juice, cayenne, 2-3 Tbsp water and season with salt and pepper. Blend until smooth. Transfer to a bowl.
Grill the steak over high heat about 8-10 minutes per side. Remove to a cutting board and let rest 5 minutes.
Divide the spinach between 6 serving plates. Slice the steak into 1/2-inch pieces across the grain and place over the spinach. Sprinkle with chives and pumpkin seeds. Serve with the avocado dressing on the side.
Recipe courtesy of BeefIt’sWhat’sForDinner.com
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Miso-Marinated Flat Iron Steak
Miso-Marinated Flat Iron Steak
8 ingredients, 5 minutes plus marinating time, Servings: 4
Ingredients:
1/3 C white miso
3 Tbsp soy sauce
2 Tbsp lemon juice
2 Tbsp brown sugar
2 cloves garlic, finely chopped or pressed
Pinch cayenne
1 package Swift Flat Iron Steak
Prepared Asian noodles or cooked rice
Directions:
Whisk together the miso, soy, lemon, brown sugar, garlic and cayenne in a baking dish just large enough to fit the steak. Add steak and flip over several times to coat in the marinade. Let marinate 30 minutes at room temperature or cover and refrigerate 1 hour to overnight.
Preheat a grill to medium-high and brush the grates with oil. Grill the steak 3-5 minutes per side for medium-rare. Remove to a cutting board and let rest 5 minutes, then slice across the grain and serve with cooked noodles or rice.
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Greek Steak Salad
Greek Steak Salad
11 ingredients, 20 minutes, Servings: 4
Image courtesy of Beef It’s What’s For Dinner
Ingredients:
1 package Swift Chuck Petite Tender
1 Tbsp dried oregano
Kosher salt and freshly ground black pepper
2 large plum tomatoes, cut into large dice
1/2 English cucumber, cut into large dice
1/2 C pitted chopped Kalamata olives
2 Tbsp finely chopped red onion
2 Romaine hearts, torn into bite-sized pieces
11/2 Tbsp lemon juice
3 Tbsp extra-virgin olive oil
2 Tbsp crumbled feta cheese
Directions:
Preheat a grill to high and brush the grates with oil. Pat the steak dry and rub with the oregano and salt and pepper.
Grill the steak over high heat until medium-rare, turning after 4-5 minutes and grilling about 10 minutes total. Transfer to a cutting board and let rest 5 minutes. Cut crosswise into 1/4-inch slices.
In a large bowl combine the tomatoes, cucumber, olives, onion and Romaine. Toss with the lemon juice and olive oil and season with salt and pepper.
To serve, divide the salad between 4 plates and top with the steak. Sprinkle with the feta and serve.
Recipe courtesy of Beef It’s What’s For Dinner
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Garlic Studded Rib Roast
Garlic Studded Rib Roast
8 ingredients, 10 minutes, Servings: 6-8
Image courtesy of BeefIt’sWhat’sForDinner.com
Ingredients:
1 Swift Rib Roast, at room temperature
2-3 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 C heavy cream
3 Tbsp prepared horseradish
1 C red wine
1 C beef stock or broth
2 Tbsp chopped parsley
Directions:
Preheat oven to 450°F. Make small slits all over the beef and push garlic into the slits. Season all over with lots of salt and pepper. Heat a large heavy oven-proof skillet (preferably cast-iron) over high heat and brown the meat on all sides, about 4 minutes per side. Turn fat side up and roast 15 min at 450°F. After 15 minutes, remove the roast from the oven and lower the temperature to 275°F. Once the oven hits 275°F (which is around 10 minutes) place the roast back in the oven until a thermometer inserted in center of the meat registers 125°F. Remove the meat to a cutting board and cover with foil. Let sit 20 minutes.
While beef is roasting, whip the cream until softly whipped. Stir in the horseradish and season with salt and pepper. Keep chilled until ready to serve.
While beef is resting, place skillet with drippings over high heat. Add the wine to the drippings in the pan and cook over high heat until reduced by half, scraping the bottom of the pan with a wooden spoon. Add the broth and cook until slightly reduced. Season with salt and pepper and stir in the parsley. Slice the meat and serve with the jus and horseradish cream.
Recipe courtesy of BeefIt’sWhat’sForDinner.com
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Grilled Tri Tip with Herbs and Lemon
Grilled Tri Tip with Herbs and Lemon
10 ingredients, 10 minutes, Servings: 4-6
Image courtesy of BeefIt’sWhat’sForDinner.com
Ingredients:
1 package Swift Premium Tri Tip
Kosher salt and freshly ground black pepper
1/4 C lemon juice
1/4 C chopped parsley
1 tsp lemon zest
1 Tbsp capers, coarsely chopped
2 small anchovy fillets, minced
1 small garlic clove, minced
1/2 C extra-virgin olive oil
Large pinch red pepper flakes
Directions:
Preheat a gas grill to medium-high or build a two-zone fire in a charcoal grill. Oil the grates. Sprinkle the steak with salt and pepper. In a medium bowl, combine the remaining ingredients and season with salt and pepper.
Cook the steak 3-4 minutes on each side over direct heat until nicely browned. Transfer to the low-heat side of the grill (or lower the gas grill to medium.) Cook another 4-5 minutes or until steak registers 130°F. for medium-rare. Transfer steak to cutting board and let rest 10 minutes. Thinly slice across the grain and serve with the sauce.
Recipe courtesy of BeefIt’sWhat’sForDinner.com
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Teriyaki Skewers with Smashed Cucumbers
Teriyaki Skewers with Smashed Cucumbers
10 ingredients, 45 minutes, Servings: 4-6
Image courtesy of BeefIt’sWhat’sForDinner.com
Ingredients:
1 package (2 pounds) Swift Outside Skirt, cut into 1 X 5-inch strips
Kosher salt and freshly ground black pepper
2 Tbsp chopped cilantro
1 Tbsp toasted sesame seeds
Cucumbers:
2 English cucumbers (about 11/2 pounds), cut in half lengthwise
1 Tbsp kosher salt
2 tsp sugar
11/2 Tbsp rice vinegar
2 tsp sesame oil
2 tsp soy sauce
1/4 tsp red pepper flakes
Teriyaki Sauce:
1/4 C mirin
1/4 C soy sauce
1 Tbsp sugar
Directions:
Place the cucumbers cut side down and place a large chef knife flat against the cucumber. With your other hand, smash the blade lightly against the cucumber. It should start to break apart. Slice lengthwise, cut into bite-sized diagonal pieces and transfer to a bowl. Repeat with the remaining cucumber. Toss with the salt and transfer to a sieve. Let stand 30 minutes.
Transfer the cucumbers to a bowl and toss with the sugar, rice vinegar, sesame oil, soy sauce and red pepper flakes. Set aside.
At the same time, make the teriyaki sauce: combine the mirin, soy and sugar in a small saucepan and bring to a boil. Simmer until slightly reduced, 3-4 minutes. Set aside.
Preheat a grill to high and oil the grates. Soak bamboo skewers while the grill is preheating.
Thread each piece of steak onto a skewer (popsicle style) and sprinkle with the salt and pepper. Grill until 130°F. for medium rare, about 2-3 minutes per side, brushing liberally with the sauce. Serve the skewers sprinkled with the cilantro and sesame seeds alongside the cucumbers.
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Maple, Soy and Ginger Steak with Arugula
Maple, Soy and Ginger Steak with Arugula
10 ingredients, 20 minutes, Servings: 4
Ingredients:
2 poblano peppers
2 Tbsp vegetable oil
1 package Swift Inside Skirt Steak
Kosher salt and freshly ground black pepper
1 large onion, finely chopped
2 cloves garlic, minced
1 Tbsp minced chipotle chile in adobo sauce
1 can (28 ounces) diced tomatoes
1 C chicken broth
1 tsp dried Mexican or Italian oregano, crumbled
2 cans (15 ounces each) pinto beans, rinsed and drained
1/4 C chopped cilantro
2 scallions, thinly sliced
Lime wedges
Warm corn tortillas
Directions:
Combine the soy, maple syrup, 1 tablespoon of olive oil, ginger and garlic in a 9 X 13 pan. Add the steak and turn to coat. Let stand 15 minutes at room temperature or refrigerate 1 hour.
Preheat a grill to high and oil the grates. Remove the steak from the marinade and pat dry. Sprinkle with the salt and pepper and grill until 130°F. for medium rare, 3-4 minutes per side. Remove to cutting board and let rest 5 minutes. Slice the steak against the grain into thin strips and transfer to a platter. Top with the arugula and tomatoes, drizzle with additional olive oil, sprinkle with salt and pepper and serve with the lemon wedges.
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Chimichurri Kabobs
Chimichurri Kabobs
8 ingredients, 10 minutes, Servings: 4
Ingredients:
1 package Swift Flat Iron Steak, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 C packed Italian parsley leaves
1/2 C packed cilantro leaves
1 tsp dried oregano
1/3 C extra-virgin olive oil
2 Tbsp red wine vinegar
1 Fresno chile, chopped
Directions:
Preheat a grill to high and oil the grates. Sprinkle the steak with salt and pepper. Soak bamboo skewers while the grill is heating.
In a food processor or blender, combine the parsley, cilantro and oregano and process until finely chopped. With the motor running, pour in the olive oil and vinegar until well blended. Transfer to a bowl and season with salt and pepper.
Thread steak onto skewers, sprinkle with salt and pepper and grill until medium-rare, about 6-8 minutes total, turning to brown each side. Drizzle with some of the chimichurri sauce and sprinkle with the chile. Serve additional sauce on the side.
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Grilled Flank with Tomatoes and Brown Butter Garlic Sauce
Grilled Flank with Tomatoes and Brown Butter Garlic Sauce
7 ingredients, 5 minutes, Servings: 4 to 6
Ingredients:
1 package Swift Flank Steak
Kosher salt and freshly ground black pepper
4 large ripe tomatoes, cut into 1/2-inch slices
6 Tbsp unsalted butter
3 garlic cloves, smashed with a knife and peeled (but left whole)
2 Tbsp chopped Italian parsley
8 basil leaves, torn
Directions:
Preheat a grill to high and oil the grates. Sprinkle the steak on both sides with salt and pepper. Spread the tomatoes on a serving platter and sprinkle with salt and pepper.
Grill the steak until medium-rare, about 6 minutes per side. Transfer to a cutting board and let rest while you make the butter.
Melt the butter with the garlic in a small saucepan. Let the butter simmer until it smells nutty and brown, swirling the pan every 30 seconds. Remove from the heat, remove the garlic to a cutting board and pour the butter into a bowl.
Slice the flank steak across the grain and spread across the tomatoes. Finely chop the garlic and scatter over the steak, along with the parsley and basil. Spoon some of the butter over the steak and tomatoes and serve the remaining butter on the side.
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Balsamic and Onion Braised Brisket
Balsamic and Onion Braised Brisket
12 ingredients, 15 minutes, Servings: 6-8
Ingredients:
1/2 lb bacon, cut into 1/2-inch pieces
1 package Swift Brisket Flat
Kosher salt and freshly ground black pepper
2 large yellow onions, cut in half and thinly sliced
1 Tbsp light brown sugar
2 Tbsp all-purpose flour or 11/2 tablespoons arrowroot (GF)
11/2 C beef or chicken broth
2 Tbsp balsamic vinegar
1 lb baby carrots
1 large clove garlic, minced
1/2 C packed Italian parsley leaves
1 large orange, zested
Directions:
Heat a large, 4-5 quart Dutch oven over medium-high heat and add the bacon. Cook until crisp and remove bacon to toweling. Cover and refrigerate bacon until the brisket is cooked. Discard all but 2 Tbsp of the bacon fat from the pot.
Sprinkle the brisket with salt and pepper and add to the Dutch oven over high heat. Brown on all sides, about 10 to 12 minutes total, propping up the beef against the sides of the pot to brown the narrow ends and sides. Remove beef and add the onions and brown sugar to the pot. Season with salt and pepper and cook until softened, 10 to 12 minutes. Stir in the flour or arrowroot and cook 2 minutes. Stir in the broth and balsamic and return the meat to the pan. Add the carrots, cover and simmer until meat is tender, 3 to 3 1/2 hours.
Remove the brisket to a cutting board, cover with foil and let rest 15 minutes. At the same time, with a slotted spoon, transfer the carrots and onions to a large serving platter and cover to keep warm. Simmer the braising liquid until slightly reduced, about 5 to 6 minutes. While the sauce is simmering, chop together the garlic, parsley and zest until very finely chopped. Season parsley mixture with salt and pepper. Rewarm the bacon in the microwave on high for 30 seconds.
Slice the brisket across the grain into 1/2-inch slices and layer over the carrots and onions. Ladle some of the sauce over, sprinkle with the parsley mixture and crumble the bacon over the parsley. Serve with remaining sauce.
Serving Suggestion: Serve with a fresh green salad.
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Air Fryer Italian-Stuffed Pork Chop
Air Fryer Italian-Stuffed Pork Chop
10 ingredients, 32 minutes, Servings: 1
Image Courtesy of The National Pork Board
Ingredients:
1 Bone-In Ribeye Pork Chop (12-ounce cut 1 inch thick)
1oz Fontina cheese (cut up)
1 1/2slices prosciutto (cut up)
2tsp roasted red peppers (finely chopped bottled)
3/4tsp fresh Italian parsley (finely chopped)
1pinch red pepper flakes (optional)
1egg (beaten)
1/3 CItalian seasoned panko breadcrumbs
2tsp grated Parmesan cheese
olive oil cooking spray
Directions:
Preheat air fryer to 400°F according to manufacturer’s directions.
Meanwhile, pat pork chop dry with paper towels. Make a pocket in the chop by cutting horizontally from the fat side almost to the bone or the opposite side.
Combine Fontina cheese, prosciutto, roasted peppers, parsley and, if desired, red pepper flakes; stuff mixture into pork chop. Close opening using wooden toothpicks. Place beaten egg in a shallow bowl. In another shallow bowl combine breadcrumbs and Parmesan cheese. Dip pork chops into egg, then into breadcrumb mixture, turning to coat.
Lightly spray the air-fryer basket with cooking spray. Place chop in basket; lightly spray top of chop with cooking spray. Cook for 6 minutes. Turn chop over and lightly spray with cooking spray. Cook for 6 minutes more or until lightly golden and instant-read thermometer inserted near center and not touching filling reads 145°F. Let rest for 3 minutes before serving.
Recipe courtesy of The National Pork Board
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Quick Pork Fajitas
Quick Pork Fajitas
5 ingredients, 20 minutes, Servings: 4
Image Courtesy of The National Pork Board
Ingredients:
1 Swift Pork Tenderloin (about a pound, thinly sliced)
3 Tbspfajita seasoning
1/2onion (sliced)
1/2green bell pepper (sliced)
6flour tortillas (warmed)
Directions:
In shallow bowl, toss pork pieces with fajita seasoning. In large non-stick skillet over medium-high heat, stir-fry pork pieces with onion and green pepper about 5-8 minutes until vegetables are just tender. Wrap portions in flour tortillas with salsa.
Recipe courtesy of The National Pork Board
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Cuban Picadillo
Cuban Picadillo
8 ingredients, 25 minutes, Servings: 4
Image Courtesy of The National Pork Board
Ingredients:
1 lbSwift Ground Pork
2tsp olive oil
1 Cwhite onion (chopped)
2 Cnew potatoes (cooked, cut into 1/4-inch cubes)
1 1/4 Ctomatillo salsa
1 Cfrozen corn (thawed)
1/4 Ccilantro
1/4 Cqueso fresco (crumbled)
Directions:
Heat olive oil over medium heat in a large skillet; add onion and sauté for about 5 minutes.
Add ground pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides.
Add potatoes, salsa and corn; stir and cook 10-15 minutes or until heated through. Fold in cilantro and sprinkle with cheese. Serve immediately.
Recipe courtesy of The National Pork Board
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Pork Tenderloin Island Barbecue
Pork Tenderloin Island Barbecue
8 ingredients, 30 minutes, Servings: 4
Image Courtesy of The National Pork Board
Ingredients:
2 lb Swift Pork Tenderloin
16oz barbecue sauce (basic)
1 tsp brown sugar
4 Tbspdark rum
1 Tbsprum extract
2oz orange juice
1 Tbsphot pepper sauce
Directions:
Mix all ingredients in a medium bowl. Marinate pork in sauce; refrigerate 2 hours to overnight.
Prepare a medium-hot fire. Remove pork from marinade and heat remaining marinade in saucepan to a boil. Grill pork over indirect heat 20 minutes, turning occasionally, until internal temperature on a thermometer reads 145°F and baste pork with marinade while grilling. Let pork rest 5-10 minutes before slicing.
Recipe courtesy of The National Pork Board
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Grilled Pork Chops with Basil-Garlic Rub
Grilled Pork Chops with Basil-Garlic Rub
7 ingredients, 40 minutes, Servings: 4
Image courtesy of The National Pork Board
Ingredients:
4 Swift Bone-In Ribeye Pork Chops (rib, 3/4-inch thick)
2cloves garlic (peeled)
1 C fresh basil (packed)
2 Tbsplemon juice (fresh)
2 Tbspextra virgin olive oil
1tsp coarse salt
1/2tsp freshly ground black pepper
Directions:
With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest time.
Recipe courtesy of The National Pork Board
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Saucy Pizza Pockets
Saucy Pizza Pockets
6 ingredients, 30 minutes, Servings: 8
Image courtesy of The National Pork Board
Ingredients:
1/3 lb Swift Ground Pork
1/4tsp garlic salt
3/4 Cpizza sauce
16 5/16oz refrigerated biscuits
2/3 Cmozzarella cheese (shredded OR pizza blend cheese)
16slices pepperoni (OR Canadian-style bacon)
Directions:
Heat oven to 425°F. Place ground pork and garlic salt in large skillet over medium-high heat; cook for 5 minutes, stirring occasionally, until pork is no longer pink. Stir in pizza sauce and cook, stirring, until heated through.
Spray a large baking sheet with cooking spray. Flatten each biscuit into a 4-inch circle. Spoon 1 Tbsp of meat sauce onto one side of the biscuit. Sprinkle with 1 Tbsp of cheese and top with 2 slices of pepperoni or Canadian bacon. Fold dough over the filling, forming a half-moon shape. Pinch edges to seal well. Place on the prepared baking sheet. Sprinkle with additional cheese if desired. Bake for 10 minutes or until golden brown.
Recipe Courtesy of The National Pork Board
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Peachy Pork Picante
Peachy Pork Picante
5 ingredients, 25 minutes, Servings: 4
Image courtesy of The National Pork Board
Ingredients:
1 lb Swift Boneless Pork Loin (cut into 3/4-inch cubes)
2 Tbsptaco seasoning
2tsp vegetable oil
8oz salsa (chunky style)
1/3 C peach preserves
Directions:
Coat pork cubes with taco seasoning. Heat oil in large nonstick skillet over medium-high heat; add pork and cook to brown, stirring occasionally. Add salsa and preserves to pan, lower heat, cover and simmer for 15-20 minutes. Serve over rice, if desired.
Recipe courtesy of The National Pork Board
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Beefy Sweet Potato Hash
Beefy Sweet Potato Hash
9 ingredients, 40 min, Servings: 4
Image courtesy of BeefIt’sWhat’sForDinner.com
Ingredients:
12 oz Swift Sirloin Steak or Swift Petite Pork Roast cut into 1/2-inch cubes (about 2-1/2 C)
1 large sweet potato, unpeeled, cut into 1/2-inch cubes
1 medium yellow onion, chopped
1 Tbsp taco seasoning mix
1/4 C water
1 Tbsp vegetable oil
2 Tbsp reduced-fat or regular dairy sour cream
1 tsp hot pepper sauce
Chopped fresh cilantro
Directions:
Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water. Cover and cook 8 to 10 minutes or until crisp-tender and water has almost evaporated, stirring once. Stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring occasionally.
Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1 to 2 Tbsp water, if needed to avoid sticking.
Garnish with cilantro, as desired. Serve with sour cream mixture.
Recipe courtesy of BeefIt'sWhat'sForDinner.com
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Sirloin Steak and Tomato Salad
Sirloin Steak and Tomato Salad
7 ingredients, 35 minutes, Servings: 4
Image courtesy of BeefIt’sWhat’sForDinner.com
Ingredients:
1 Swift Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)
2 medium onions, cut into 1/2-inch thick slices
1/3 C plus 1 Tbsp reduced-fat or regular balsamic vinaigrette, divided
1/2 to 1 tsp chipotle chile powder
12 C mixed salad greens
4 medium tomatoes, cut into wedges
Salt and pepper
Directions:
Brush onion slices with 1 Tbsp vinaigrette; set aside. Press chile powder onto beef steak. Place steak in center of grid over medium, ash-covered coals; arrange onions around steak. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onions 13 to 15 minutes or until tender, turning occasionally.
Separate onion slices into rings. Carve steak into slices. Season beef and onions with salt and pepper, as desired.
Toss salad greens with remaining 1/3 C vinaigrette and divide among 4 salad plates. Top with tomatoes, onions and beef.
Recipe courtesy of BeefIt'sWhat'sForDinner.com
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Beefy Potato Salad with Green Beans
Beefy Potato Salad with Green Beans
5 ingredients, 30 minutes, Servings: 4
Image courtesy of BeefIt’sWhat’sForDinner.com
Ingredients:
1 lb Swift Top Sirloin Steak boneless, cut 3/4 to 1 inch thick
1/2 C prepared vinaigrette dressing with Parmesan cheese, divided
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 C dressing and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
Heat 1 Tbsp oil in large nonstick skillet over medium-high heat until hot. Add green beans; stir-fry 5 minutes. Add remaining 1 Tbsp oil and potatoes; continue stir-frying 4 to 6 minutes or until potatoes and green beans are heated through and starting to brown. Remove from skillet; keep warm.
Heat same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef.
Add remaining 1/4 C dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature.
Recipe courtesy of BeefIt'sWhat'sForDinner.com
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Asian Grilled Beef Ribs
Asian Grilled Beef Ribs
9 ingredients, 2.5 hours, Servings: 6
Image courtesy of BeefIt’sWhat’sForDinner.com
Ingredients:
5 lb Swift Beef Back Ribs
Marinade:
1/2 C ketchup
1/3 C Dijon-style mustard
1/3 C hoisin sauce
1/4 C finely chopped jalapeno pepper
2 Tbsp minced ginger
2 Tbsp water
2 Tbsp packed brown sugar
Chopped fresh cilantro (optional)
Directions:
Combine ketchup, mustard, hoisin, jalapeño pepper, ginger and water in small bowl; whisk until blended. Reserve 1/2 C marinade for basting; add brown sugar and set aside.
Place beef Ribs in shallow pan or extra large food safe plastic bag; add remaining marinade. Turn to coat. Cover pan tightly or close bag securely; marinate ribs in refrigerator 1 to 4 hours, turning occasionally. Remove ribs from marinade; discard marinade.
Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquets to each side. Position cooking grid with handles over coals so additional briquets may be added when necessary.
Place ribs, meat side up, in large (16-1/8 x 11-3/4 x 2-7/8 inches) foil roasting pan; cover tightly with aluminum foil. Place foil pan on cooking grid; cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender. Carefully remove roasting pan from grill; remove ribs from pan and place, meat side up, on grill rack. Baste ribs with reserved marinade; grill, covered, 10 to 15 minutes, turning and basting occasionally.
Sprinkle ribs with cilantro, if desired. Serve with Asian greens and vegetables.
Recipe courtesy of BeefIt'sWhat'sForDinner.com
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Balsamic Marinated Beef Top Sirloin Steak & Asparagus
Balsamic Marinated Beef Top Sirloin Steak & Asparagus
6 ingredients, 25 minutes, Servings: 4
Image courtesy of BeefIt’sWhat’sForDinner.com
Ingredients:
1 lb Swift Top Sirloin Steak, cut 3/4 inch thick
1 lb fresh asparagus, trimmed
1/2 tsp salt
1/8 tsp pepper
Directions:
Combine marinade ingredients in small bowl. Remove and reserve 2 Tbsp. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 Tbsp marinade to asparagus; turn to coat. Set aside.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) doneness, turning once. (Do not overcook.)
During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.
Recipe courtesy of BeefIt'sWhat'sForDinner.com
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Pork And Scallion Pot Stickers
Pork And Scallion Pot Stickers
7 ingredients, 50 minutes, Servings: 6
Image courtesy of The National Pork Board
Ingredients:
1 lbSwift Ground Pork
2 Tbsp soy sauce (Less-Sodium)
2scallions (White And Green Parts, Finely Chopped, About 6 Tablespoons)
2 Tbspginger (Peeled And Minced)
2cloves garlic (Minced)
14oz Asian dumpling wrappers (Package, About 5 Dozen Wrappers*)
2 Tbspvegetable oil (As Needed)
Directions:
For the dipping sauce, mix 1/2 cup soy sauce with 1 Tbsp scallions, 1 Tbsp ginger and 1 minced garlic clove in a small bowl; set aside.
For the filling, mix ground pork with remaining scallions, 2 Tbsp soy sauce, 1 Tbsp ginger and the rest of the minced garlic in a medium bowl.
Line a large baking sheet with waxed or parchment paper. For each dumpling, place a teaspoon of filling on the bottom half of a dumpling wrapper. Moisten the bottom edge of the wrapper with water, fold in half, and press the open edges closed. Stand the pot stickers, with the closed edges up, on baking sheet.
Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat until hot but not smoking. In batches, place pot stickers in the skillet, flat “bottoms” down. Cook until bottoms are golden brown, about 1 minute. Carefully pour in about 1 C water (it will boil up) and tightly cover. Boil for 3 minutes. Uncover and cook until water has evaporated and pot stickers are sizzling, about 3 minutes more. Transfer to a heatproof serving platter and keep pot stickers warm in a preheated 200 degree oven, loosely covered with aluminum foil, while cooking remaining pot stickers. Wipe out the skillet between batches.
Pour dipping sauce into ramekins. Serve pot stickers with the sauce.
You can find dumpling wrappers in the ethnic or Asian section of most major supermarkets. There will be about 60 wrappers in the package.
Recipe courtesy of The National Pork Board
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Hearty Spaghetti with Pork
Hearty Spaghetti with Pork
15 ingredients, 100 minutes, Servings: 6
Image courtesy of The National Pork Board
Ingredients:
3slices bacon
3/4 lb Swift Ground Pork
3/4 lbbulk pork sausages
1onions (large, coarsely chopped)
1green bell pepper (seeded and chopped)
2cloves garlic (minced)
1 C dry red wine
43 1/2oz tomatoes (Italian-style, crushed)
6oz tomato paste
2tsp dried oregano leaves, crushed
1tsp brown sugar
1/2tsp dried basil (crushed)
1/2tsp dried thyme leaves, crushed
2bay leaves
12oz spaghetti, cook and drain
Directions:
In a large skillet cook bacon until crisp. Drain bacon, reserving drippings in skillet. Crumble bacon and set aside.
In reserved drippings cook pork, sausage, onion, green pepper and garlic over medium-high heat until meat is browned and vegetables are tender, stirring occasionally.
Drain well. Add wine; bring to boiling; lower heat and simmer for 10 minutes or until liquid is absorbed, stirring occasionally.
Stir in the bacon, undrained tomatoes, tomato paste, oregano, brown sugar, basil, thyme and bay leaves. Bring to boiling.
Reduce heat and simmer, uncovered, for 1 hour or until desired consistency.
Remove bay leaves. Serve with hot cooked spaghetti.
Recipe courtesy of The National Pork Board
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Tex-Mex Stuffed Peppers
Tex-Mex Stuffed Peppers
10 ingredients, 30 minutes, Servings: 4
Image courtesy of The National Pork Board
Ingredients:
12oz Swift Ground Pork (96% lean)
1/2 Cwater
6 Tbspcouscous
4bell peppers (large, red, orange, or yellow, or a combination)
3/4 Csalsa (plus more for serving, optional)
1 Cfrozen corn (thawed)
2tsp chili powder
Salt
Black pepper
1/4 Ccheddar cheese (Monterey jack, or Mexican blend cheese, shredded)
Directions:
Preheat oven to 500°F.
In a small saucepan over medium-high heat, bring water to a boil. Stir in couscous, cover, remove from heat, and set aside for at least 5 minutes.
Meanwhile, in a large skillet over medium-high heat, cook pork, stirring occasionally and breaking it up, until no longer pink, about 4 minutes.
Also while couscous is softening, remove tops from peppers and scrape out seeds. Set aside.
In a large bowl, combine couscous, pork, salsa, corn, and chili powder. Season with salt and pepper to taste. Fill peppers with pork mixture. Arrange peppers in a shallow baking pan and bake for 10 minutes.
Sprinkle cheese on top and continue baking until peppers are tender and stuffing is heated through, about 5 minutes.
Serve peppers with additional salsa on the side if you like.
Recipe courtesy of The National Pork Board
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Blended Al Pastor Tacos with Pineapple Jalapeño Slaw
Blended Al Pastor Tacos with Pineapple Jalapeño Slaw
20 ingredients, 25 minutes, Servings: 4
Image courtesy of The National Pork Board
Ingredients:
8oz white button mushrooms
1/2 lb Swift Ground Pork
2 Tbsppineapple juice
1/2 Tbspchili powder
1/2 Tbspground cumin
1/2tsp garlic powder
1/2tsp paprika
1/2tsp fine sea salt (or more to taste)
1/4tsp chipotle chile powder
1/4tsp ground oregano
1/4tsp ground black pepper
8corn tortillas (small, warmed)
4 Cshredded cabbage (thinly)
2green onions (sliced)
1/2 Cdiced pineapple
1 Tbspchopped fresh cilantro
1 Tbsppickled jalapeños (diced)
1 Tbspfresh lime juice
1 Tbsppineapple juice
1/4tsp fine sea salt (or to taste)
Directions:
Add the mushrooms to a food processor. Pulse in 10 second intervals until the mushrooms are finely chopped into pieces of similar size.
Heat a large skillet over medium-high. Add the mushrooms and cook until they just begin to soften, 2 minutes. Add the pork. Continue to cook for 7 to 10 minutes, until the meat is no longer pink and cooked completely through. Turn off the heat. All liquid should evaporate. If it doesn’t, drain the blend.
Stir in the pineapple juice, chili powder, cumin, garlic powder, paprika, salt, chipotle chili powder, oregano, and black pepper. Return the heat to medium and cook for 1 more minute, stirring often.
To make the slaw, stir together all ingredients in a large bowl.
For each taco, top a warm tortilla with the al pastor mushroom and pork blend. Top with some slaw before serving
Recipe courtesy of The National Pork Board
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Spicy Asian Ground Pork Burgers
Spicy Asian Ground Pork Burgers
7 ingredients, 25 minutes, Servings: 4
Image courtesy of The National Pork Board
Ingredients:
1 lb Swift Ground Pork
1clove garlic (crushed)
1 Tbsp fresh ginger root (grated)
2 Tbspsoy sauce
1 1/2tsp garlic chili paste
1 Tbspfresh mint (minced)
4sandwich buns
Directions:
Mix together all ingredients except buns; form into 4 patties. Grill over medium-hot coals 10-12 minutes, turning once, about 5-6 minutes per side, until an instant read thermometer reads 160°F. Serve on buns.
Recipe courtesy of The National Pork Board
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Low and Slow Pulled Pork
Low and Slow Pulled Pork
23 ingredients, 4 hours, Servings: 12
Image courtesy of The National Pork Board
Ingredients:
5 lb Swift Pork Blade Roast
1 C dark brown sugar (firmly packed)
1/2 Cgranulated garlic
1/2 Ckosher salt
1/2 Cpaprika
2 Tbspdried minced onion (granulated)
1 Tbspdry mustard
1 Tbspcreole seasoning
1 Tbspchili powder
1 Tbspground red pepper
1 Tbsp ground cumin
1 Tbspground black pepper
1clove garlic (minced)
3/4 Ccider vinegar
1/2 Cketchup
1/4 Cworcestershire sauce
1/4 Cchili sauce
2 Tbsponions (chopped)
1 Tbspbrown sugar
1 Tbsplemon juice
1/2tsp dry mustard
1dash ground red pepper
apple juice (for spritzing)
Directions:
For Rub: Stir together all rub ingredients (1 C dark brown sugar, 1/2 C granulated garlic, 1/2 C kosher salt, 1/2 C paprika, 2 Tbsp granulated onion, 1 Tbsp dry mustard, 1 Tbsp Creole seasoning, 1 Tbsp chili powder, 1 Tbsp ground red pepper, 1 Tbsp ground cumin, 1 Tbsp pepper) in a bowl. Store in an airtight container. Set aside.
For Sauce: Stir together all ingredients for the sauce (1 clove minced garlic, 3/4 C cider vinegar, 1/2 C ketchup, 1/4 C Worcestershire, 1/4 C chili sauce, 2 Tbsp onion, 1 Tbsp brown sugar, 1 Tbsp lemon juice, 1/2 tsp mustard, dash of ground red pepper) in a medium saucepan over medium heat; bring to a boil. Reduce heat; simmer, stirring occasionally, 40 minutes.
Divide sauce into separate containers for basting and servings at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate any leftover table sauce.
Prepare Pork: If needed, trim the fat back to about 1/8 inch thick on shoulder. Sprinkle meat generously with rub, massaging it into the meat. Wrap tightly with plastic wrap, and chill overnight in the refrigerator.
Prepare Smoker: Smoking a large piece of meat takes a long time, so you’ll need to get an early start. Prepare your smoker or grill until the temperature reaches 250 degrees F. Take the meat out of the refrigerator, and let it sit for about 30 to 45 minutes. Having the pork at room temperature is very important, because if you put it on the smoker cold, the outer portion will burn.
Smoke is one of the main ingredients of good barbecue. Soak hickory wood chips (or any other hardwood chips used for barbecuing) in water overnight. This prevents them from burning. The chips smolder, producing smoke that flavors the meat during the cooking process. The smoke also lends a pink color to the outer inch or so of the flesh, creating what is called a “smoke ring.” A handful of wood chips should be added to the fire every 30 minutes or so. The more you add, the stronger flavor of smoke you get.
Cook Pork: Place meat on the smoker fat side down. After two hours, turn the meat over so it is fat side up. Total cook time will be 1 1/2 hours per pound. Maintain the temperature in the smoker between 225°F and 250°F. Use a pit thermometer for an accurate reading If the smoker temperature is hotter than 250°F, the meat will cook too quickly; any lower than 225°F, and the meat will not get done. Every time wood chips or charcoal is added, spritz the meat with apple juice from a spray bottle. This will add moisture and a fruity background flavor during cooking.
Remove the meat from the smoker with two hours remaining, and place on heavy-duty aluminum foil. Spritz generously with apple juice, and tightly seal foil around pork. Place meat back on the smoker, and cook for two hours more. Using an instant-read meat thermometer, check the internal temperature of the thickest part of the meat, being careful not to touch bone with the tip of the thermometer. When the internal temperature reaches 195°F, the pork is ready. Cooking the meat beyond the USDA guideline of 160°F renders out the fat and tenderizes the meat.
Remove the meat from the smoker, and let it cool for 15 to 30 minutes. Remove foil after it has cooled enough to handle. Remove the bones, which will easily pull away. Begin pulling, or shredding, the meat with two large forks, and place in a large baking dish or pan. Remove and discard any remaining fat.
To Serve: Add the sauce to pulled pork, and toss. This is a popular way to serve pulled pork in most regions. If you prefer, serve with additional sauce.
Recipe courtesy of The National Pork Board
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Slow-Smoked Berkshire Pork Butt with Michigan Cherry and White Bean Salad
Slow-Smoked Berkshire Pork Butt with Michigan Cherry and White Bean Salad
1 1/2 Cchanterelle (OR other seasonal mushroom, sliced)
3/4 C tart cherries (fresh red, OR frozen, pitted)
1/4 Colive oil
2 Tbspfresh mint (chopped)
2 Tbspbalsamic vinegar
1/2tsp fine sea salt
Directions:
The night before, in a large bowl or saucepan, cover dried navy beans with 4 C water. Let soak at room temperature for 6 to 8 hours.
The next day, drain beans; set aside. Rub the pork butt with the barbecue dry rub seasoning mix. Wrap in plastic wrap and marinate at room temperature for 30 minutes or in refrigerator for up to 4 hours.
To smoke or grill pork butt: Prepare a charcoal grill or charcoal smoker and let the coals (or wood chips, for a smokier flavor try using apple or cherry wood chips) burn until they are covered with grey ash. Smoke the pork butt slowly, according to manufacturer’s directions at 275-300°F, for 5-7 hours or until the meat is fork tender and reaches an internal temperature of 200°F
To roast pork butt: Alternatively, place pork roast on a rack with 1/4 inch water in Dutch oven. Oven roast at 300°F for 5-7 hours or until the meat is fork tender and reaches an internal temperature of 200°F. Let meat cool and shred using a knife or two forks.
While the pork is smoking, cover the beans with 6 C fresh water and bring to a boil. Lower the heat and simmer 1 1/4 to 1 1/2 hours or until tender. Remove from the heat. Drain beans and transfer to a large bowl.
Heat the canola oil in a large skillet and sauté the onions over medium-low heat until they have softened, about 5 minutes.
Add the chanterelles or other mushrooms and sauté over medium high heat until mushrooms and onions are tender and slightly browned, about another 7-8 minutes. Let the mushrooms and onions cool to room temperature.
If using frozen cherries, thaw and pat dry with paper towels. Add cherries and onion-mushroom mixture to beans in bowl.
In small bowl, combine olive oil, mint, balsamic vinegar and salt. Add to bean mixture and gently toss until evenly coated. Season the bean salad with ground black pepper to taste.
To serve, pile the bean salad in a shallow serving bowl and top with the shredded pork. Serve at room temperature.
Recipe courtesy of The National Pork Board
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Sous Vide Tenderloins
Sous Vide Tenderloins
4 ingredients, 90 minutes, Servings: 4
Ingredients:
Swift Pork Tenderloin, silver skin removed
Kosher salt, as needed
Black pepper, ground, as needed
2 Tbsp olive oil, divided
Directions:
Set target temperature and remove pork tenderloin silver skin. Season all sides of pork with salt and pepper, place in a sealable freezer bag and add 1 Tbsp of oil.
Place an immersion circulator in large Dutch oven or stockpot and fill with water. Set temperature to 144º F. Once water reaches 144º F, lower the bag into the pot ensuring the pork is submerged and clip to the side of the pot.
Let pork cook for a minimum of 90 minutes. When cooked, remove the bag from the water. Remove pork from bag and discard bag. Pat pork dry with a paper towel.
Heat remaining oil in large skillet over medium-high heat. Add pork and sear on all sides, about 30 seconds per side.
Remove pork from skillet, set on cutting board, check for internal temperature of 145º F and let rest for three minutes.
To serve: Slice pork on a bias.
Recipe courtesy of The National Pork Board
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Sous Vide Pork Chops
Sous Vide Pork Chops
4 ingredients, 90 minutes, Servings: 2
Image courtesy of The National Pork Board
Ingredients:
2 Swift Boneless New York Pork Chops, 1-in. thick
Kosher salt as needed
Black pepper, ground as needed
2 Tbsp Olive oil divided
Directions:
For the Swift Boneless New York Pork Chops: Season both sides of pork with salt and pepper, place in sealable freezer bag and add 1 Tbsp of oil
Place an immersion circulator in large Dutch oven or stockpot and fill with water. Set temperature to 140ºF
Once water reaches 140ºF, lower bag into pot ensuring pork is submerged; clip to the side of the pot
Let pork cook for a minimum of 60 minutes. When cooked, remove the bag from the water. Remove pork from bag and discard bag. Pat pork dry with a paper towel
Heat remaining oil in large skillet over medium-high heat, add pork and sear on both sides, about 1-2 minutes per side, including edges
Remove pork from skillet, set on cutting board, check for internal temperature of 145ºF and let rest for three minutes
To serve: Slice pork on a bias
Option: Add your favorite seasoning with the salt and pepper.
Recipe courtesy of The National Pork Board
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Smoked Beef Flat Iron With Herbed Ghee
Smoked Beef Flat Iron With Herbed Ghee
9 ingredients, 75 minutes, Servings: 6
Image courtesy of BeefIt’sWhat’sForDinner.com
Ingredients:
1 Swift Beef Flat Iron Steak (about 1-1/2 pounds)
1/2 tsp salt
1/2 tsp freshly ground black pepper
Marinade:
2 Tbsp olive oil
1/4 C apple cider vinegar
1 Tbsp dried sage
Herbed Ghee:
4 Tbsp softened ghee or butter
1 Tbsp fresh parsley, minced
1 Tbsp fresh oregano, minced
Directions:
Combine Marinade ingredients in small bowl. Place beef Flat Iron Steak and Marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.
Add wood chunks, chips or pellets to smoker according to manufacturer’s instructions. Preheat smoker to 225°F.
Remove steak from marinade; discard marinade. Add steak to smoker according to manufacturer’s instructions. Set timer for 10 to 15 minutes, depending on desired smoke flavor.
Meanwhile, combine ghee, parsley and oregano in small bowl. Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log. Wrap and refrigerate for 30 minutes or until firm.
When steak is done smoking, carefully remove from smoker.
Heat large skillet over medium heat until hot. Place steak in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks, keep warm. Season with salt and pepper, as desired. Serve with Herbed Ghee, as desired.
Recipe courtesy of BeefIt'sWhat'sForDinner.com
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Braised Pork with Peppers and Onions
Braised Pork with Peppers and Onions
9 ingredients, 30 minutes, Servings: 4
Image courtesy of The National Pork Board
Ingredients:
4 Swift New York Pork Chops (top loin, about 1-inch thick, trimmed)
2tsp olive oil
Salt
Black pepper
1 Tbsp tomato paste
2red bell pepper (small, or yellow bell peppers, quartered and cut into 1/4-inch slices)
1red onion (small, OR yellow onion, quartered and cut into 1/4-inch slices)
4cloves garlic (thinly sliced)
1/2 C dry red wine (for non-alcoholic, substitute chicken or vegetable broth)
Directions:
In a large nonstick skillet over medium heat, warm oil. Sprinkle chops with salt and pepper and cook until browned, 3 to 4 minutes per side. Remove chops to a plate and set aside.
Add tomato paste to skillet and cook, stirring, for 15 seconds. Add bell peppers and onion to skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are starting to brown, about 3 minutes. Add garlic and cook, stirring occasionally, for 1 minute.
Add wine and bring to a boil, scraping up and stirring in any browned bits in the skillet. Return chops to skillet, nestling them in the liquid, and reduce to a simmer. Cover and cook 4 minutes. Turn chops, cover, and cook until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
Serve pork with pepper and onion mixture spooned on top.
Recipe courtesy of The National Pork Board
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Cider-and-Beer-Braised Pork with Chocolate Mole
Cider-and-Beer-Braised Pork with Chocolate Mole
16 ingredients, 3 hours, Servings: 8
Image courtesy of The National Pork Board
Ingredients:
2 1/4 lb Swift Boneless Blade Pork Roast (exterior fat removed and cut into 1-inch cubes)
1/2tsp salt
3 Tbspcanola oil (OR olive oil)
1small onion (finely chopped)
1/2 Cslivered almonds
1jalapeno chilies (large, seeds removed and minced)
1clove garlic (minced)
2tsp coriander seeds (whole)
2tsp cumin seed
2tsp smoked paprika
2tsp ancho powder
16oz lager beer (2 cups)
2 Capple cider (OR juice, pure pressed, pasteurized, not from concentrate)
3oz Mexican chocolate (grated or very finely chopped*)
3lime (juiced and zested)
6 Ccooked rice
Directions:
Pat pork cubes dry with paper towels; season with salt. Heat 2 Tbsp of oil over medium-high heat in 5- to 6-quart heavy Dutch oven. Add half of the pork. Cook 2 to 3 minutes or until browned, stirring occasionally. Using slotted spoon, transfer pork to bowl. Brown remaining pork in remaining 1 tablespoon oil. Add all pork back to Dutch oven.
Stir in onion, almonds, jalapeño and garlic. Cook, uncovered, over medium-low heat for 5 to 7 minutes or until onion is crisp-tender and translucent. Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder; cook for 1 minute. Add beer and apple cider and bring to a simmer. Cover and gently simmer over medium-low or low heat for 2 hours.
If desired, cool mixture. Cover and refrigerate for up to 1 day. Spoon and discard fat from top of chilled mixture. Heat mixture over medium-high heat.
Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.
Serves 8 (3/4 C pork mole plus 3/4 C rice per serving).
* If Mexican chocolate is unavailable, use 3 ounces bittersweet chocolate plus 1 1/2 tsp ground cinnamon and 3 drops almond extract.
To Plate: Spoon rice into shallow bowls and top with pork in mole sauce.
Recipe courtesy of The National Pork Board
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Pan-Seared Pork Chops with Maple Gravy & Apple Bacon Hash
Pan-Seared Pork Chops with Maple Gravy & Apple Bacon Hash
17 ingredients, 40 minutes, Servings: 4
Image courtesy of The National Pork Board
Ingredients:
4 slices thick-cut bacon
3 Tbsp unsalted butter
2 russet potatoes (large, baked, peeled and cut into 1-inch cubes)
1 yellow onion (medium, chopped)
2 cloves garlic (minced)
1 Fuji Apple (large, peeled, cored and diced)
3/4 tsp seasoning (maple)
1/4 tsp cinnamon (optional)
kosher salt
freshly ground black pepper
4 Swift New York (top loin) Pork Chops (1 inch thick)
1/2 tsp kosher salt (plus more to taste)
1/2 tsp black pepper (plus more to taste)
2 Tbsp flour
3/4 C chicken stock
3 Tbsp maple syrup
3 Tbsp heavy cream
Directions:
Potato-Apple Hash: Cook bacon in large skillet over medium heat until crisp and browned, about 10 minutes. Drain on paper towels. Reserve the bacon fat – about 4 tbsps. Heat butter and 2 tbsps of bacon fat in a medium nonstick skillet over medium heat.
Add potato, onion, garlic, and apple and cook until lightly browned, about 10 minutes. Remove from heat and stir in the maple seasoning and cinnamon, if using. Season with salt and pepper. Keep warm.
Pork Chops: Heat remaining bacon fat in a large skillet over medium heat. Season pork chops with 1/2 tsp salt and 1/2 tsp pepper. Add to skillet and cover. Cook, turning occasionally, until golden brown and an instant-read thermometer inserted through the center of the chop reads 145º F, about 15 minutes. Transfer the chops to a plate and tent with foil to keep warm.
Maple Gravy: Pour off all but 1 tbsp of the pan drippings from the skillet. Whisk flour into pan drippings and let bubble over medium heat for 1 minute. Whisk in broth, maple syrup and cream and bring to a boil. Cook, whisking often, until mixture reduces and thickens, about 2 minutes. Season with salt and pepper.
Serve: Crumble the bacon into the hash. Serve chops hot with the hash and sauce.
Recipe courtesy of The National Pork Board
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Basil-Garlic Porterhouse Pork Chops
Basil-Garlic Porterhouse Pork Chops
7 ingredients, 15 minutes, Servings: 4
Image courtesy of The National Pork Board
Ingredients:
4 Swift Porterhouse (bone-in loin) Pork Chops (3/4 inch thick)
Mix together all ingredients except pork in a shallow baking dish. Add chops and spread both sides with basil mixture. Let stand 15 to 30 minutes in baking dish.
Meanwhile, prepare a grill to medium-high heat (about 450°F.), oiling it with a brush or paper towel. Grill chops over direct heat until the internal temperature reaches between 145°F. (medium rare) and 160 °F. (medium), on a meat thermometer, 4 to 5 minutes per side. Remove chops from the grill and let rest for 3 minutes.
Recipe courtesy of The National Pork Board
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Tangy Grilled Back Ribs
Tangy Grilled Back Ribs
5 ingredients, 2 hours, Servings: 4
Image courtesy of The National Pork Board
Ingredients:
4 lb Swift Pork Back Ribs
1 C French dressing (reduced-fat)
2 Tbsponion soup mix
2 Tbsphoney
1 Tbspsoy sauce (reduced-sodium)
Directions:
Season ribs with salt and pepper. Grill ribs over indirect medium heat for 1 1/2 – 2 hours until tender.
Combine dressing, soup mix, honey and soy sauce in a small bowl and mix well. Let stand 15 minutes or until needed.
Brush ribs with sauce during the last 15-30 minutes of cooking. Serve remaining sauce with ribs.
4 Swift Pork Loin Chops (Bone-In, Or Boneless New York Pork Chops, About 6 Ounces Each)
1 tsp kosher salt
1/2 tsp black pepper
2 Tbsp extra virgin olive oil
1 small yellow onion (Chopped)
2 cloves garlic (Minced)
30 oz white navy beans (Cannellini Or Great Northern Beans, Reserving Liquid From One Can)
1 lemon (Zested And Juiced, 2 Tablespoons Fresh Lemon Juice)
2 tsp kosher salt
1 Tbsp herbes de provence
1 Tbsp herbes de provence
1 tsp dried thyme
1 tsp black pepper
1/4 tsp red chile flakes
1/3 C Parmesan cheese (Freshly Grated, Divided)
2 C baby arugula
Extra virgin olive oil (For Drizzling)
1 lemon (Cut Into Quarters, For Serving)
Directions:
Season the pork with salt and pepper. Using a large flameproof skillet (such as cast iron), heat the pan for 5 minutes over low heat. Add oil and pan-sear pork chop on one side until browned, 3-minutes. Remove pork and set aside.
In the same pan, add the onion. Increase the heat to medium-high and cook, stirring occasionally, until translucent and browned around the edges, 2 to 3 minutes. Stir in garlic and cook until lightly browned and fragrant, about 1 minute. Stir in the beans with the reserved liquid, lemon zest and juice, Herbes de Provence, chili flakes, salt and pepper. Bring to a simmer and cook to slightly reduce the liquid, about 1 minute. Remove from the heat. Stir in 1/4 cup of the Parmesan cheese. Nestle the pork into the beans with the browned-side facing up, leaving the tops exposed. Sprinkle the remaining 1/3 cup Parmesan over the chops and beans.
Position a rack in the center of the oven. Do not preheat the broiler. Put the skillet with the pork and beans in the cold oven and then turn the broiler to high. Cook until the chops look opaque, an instant-read thermometer inserted horizontally into the center of a chop reads between 145 degrees F. and 160 degrees F., and the cheese is melted and lightly browned, 10 to 13 minutes. If the beans brown before the chops are done, move the skillet to a lower rack of the oven and continue cooking. Remove from the oven and let stand for 3 minutes before serving.
While the pork is in the oven, dress the arugula with the olive oil, lemon juice and salt and pepper to taste.
Transfer each chop to a plate, topping each with a portion of beans, cheese side up. Divide dressed arugula among the plates.
Recipe courtesy of The National Pork Board
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Apple Cinnamon Pork Chops
Apple Cinnamon Pork Chops
11 ingredients, 40 minutes, Servings: 4
Image courtesy of The National Pork Board
Ingredients:
4 Swift Bone-In Ribeye (rib) Pork Chops (about 3/4-inch thick)
Salt
Pepper
3 Tbsp butter (divided)
2 apples (peeled, cored and thinly sliced)
1 white onion (large, halved and thinly sliced)
2 Tbsp brown sugar (packed)
2 tsp cinnamon
1 pinch cayenne
2/3 C apple cider
1/3 C heavy cream
Directions:
Generously season the chops with salt and pepper on both sides. Set aside.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate and set aside.
Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and cream. Add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145°F. (medium rare) and 160°F. (medium), 3 to 4 minutes per side.
Serve the chops with the apple mixture spooned on top.
Recipe courtesy of The National Pork Board
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Balsamic Rosemary Pork Loin with Roasted Potatoes
Balsamic Rosemary Pork Loin with Roasted Potatoes
8 ingredients, 75 minutes, Servings: 8
Image courtesy of The National Pork Board
Ingredients
2 1/2 lb Swift New York (top loin) Pork Roast (boneless)
1 1/2 C fresh rosemary
12 cloves garlic
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp salt
2 tsp black pepper
2 1/2 lb small red potatoes (cut into 1/2-inch wedges)
Cooking Directions
Preheat oven to 450°F
In a food processor, combine rosemary leaves, garlic, oil, vinegar, salt, and pepper and pulse to make a coarse, wet paste, scraping down the bowl as necessary. Spread 3/4 of paste on all sides of roast. Place roast, fat side up, in shallow roasting pan large enough to hold roast with 3 inches room around all sides. Roast 15 minutes.
Meanwhile, in a large bowl, combine potatoes and remaining paste.
Reduce oven to 350°F. Add potato mixture to pan, arranging potatoes around roast. Continue roasting 40-45 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 145 degrees F and potatoes are tender. (If roast is done before potatoes, transfer it to a cutting board and return roasting pan with potatoes to oven.)
Remove roast from oven and let rest 10 minutes. Slice roast and arrange on platter. Surround with potatoes and serve.
Recipe courtesy of The National Pork Board
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Southwestern Pork and Pepper Stir-fry
Southwestern Pork and Pepper Stir-fry
7 ingredients, 25 minutes, Servings: 2
Image courtesy of The National Pork Board
Ingredients:
1/2 lb Swift Pork Stir-Fry Strips (Swift Pork Loin, fresh pork leg or tenderloin)
1/2 tsp chili powder
1/4 tsp ground cumin
2 tsp vegetable oil
1/2 onions (medium, thinly sliced)
1/2 red bell pepper (thinly sliced)
1/2 green bell pepper (thinly sliced)
Directions:
Toss pork strips with chili powder and cumin to coat evenly. In large nonstick skillet heat oil over high heat, stir-fry pork strips until nicely browned, about 4-6 minutes. Add onion and peppers to pan, cook and stir until onion is tender, about 3-4 minutes more.
Recipe courtesy of The National Pork Board
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Slow Cooker Hawaiian-Style Ribs
Slow Cooker Hawaiian-Style Ribs
7 ingredients, 6 hours, Servings: 6
Image courtesy of The National Pork Board
Ingredients:
2 racks Swift Pork Back Ribs (2 1/2 to 3 lbs each, cut into 3- or 4-rib sections)
2 C hoisin sauce
1 C pineapple juice
3 Tbsp fresh ginger root (grated)
3 Tbsp sesame oil
3 scallions (green only, thinly sliced, optional)
1 1/2 tsp sesame seeds (toasted*, optional
Directions:
In a medium bowl, combine the hoisin sauce, pineapple juice, ginger, and sesame oil. Arrange the ribs in a slow cooker and pour half of the sauce mixture over the ribs. Cover and cook on low for 5 to 6 hours or on high for 3 1/2 to 4 hours, until the ribs are very tender. Set the remaining sauce aside in the refrigerator.
About 1/2 hour before the ribs are done, remove the sauce from the refrigerator, to bring it to room temperature.
Arrange the ribs on plates or a platter and brush both sides with some of the remaining sauce. Sprinkle with the scallions and sesame seeds, if using. Serve the rest of the remaining sauce at the table.
Serves 6 (4 ribs per serving)
* You can find hoisin sauce and sesame oil in the ethnic or Asian section of most major supermarkets.