Great Meals To Gather Around

Ingredients:

• 1 Swift Flank Steak
• 1 Package of Swift Thick Cut Bacon
• 3 Tbsp Minced Garlic
• 3 Tbsp Finely Chopped Parsley

Directions:

1. 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.
2. 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.
3. Starting with end piece, skewer flank steak directly from outermost flap through to the opposite side. Slice to about one-inch-thick thickness. Repeat.
4. 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.
5. Serve!

 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:

1. Slice a whole pineapple into 1/2-inch slices.
2. 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.
3. 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.
4. Make the maple bourbon sauce using BBQ sauce, maple syrup, and bourbon, then warm over fire on the grill.
5. Place the 6 thick-cut pork chops and fresh pineapple slices on your grill over an open fire and cook for 5-6 minutes.
6. Flip the chops and cook another 5-6 minutes or until 140-145°F internal temp for medium meat.
7. 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.
8. Remove chops and pineapple from the grill and rest for 10 minutes.
9. Slice the chops into succulent strips, top with the fresh pineapple salsa, and enjoy the delicious maple bourbon pork chops and grilled pineapple

Ingredients:

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

Directions:

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

Ingredients:

• 1 Swift 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:

1. Heat your smoker to 300° F.
2. Season the Swift Meats Petite Pork Shoulder Roast on all sides with salt and pepper.
3. In a spray bottle, combine the soy sauce, vinegar and 1/2 cup water.
4. Place the pork on the smoker over indirect heat. Spritz with the soy-vinegar spray. Smoke for 2 hours, spraying every 30 minutes.
5. Once the pork reaches an internal temperature around 170° F, remove it from the smoker.
6. Let it rest on the counter for about 15 minutes. Slice it into cubes.
7. Place a large sauce pot over medium-high heat. Add 2 teaspoons oil.
8. 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.
9. Add 2 more teaspoons of oil, along with the onion and garlic. Sauté for 3-4 minutes.
10. Add the contents of the spray bottle into the pot. Stir, scraping up the bits on the bottom of the pot.
11. 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.
12. Reduce the heat to low. Cover the pot and cook for 1 hour.
13. Serve over rice.

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:

1. Heat oven to 325ºF.
2. 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.
3. 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.
4. 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.
5. Break the meat apart with tongs in the sauce and stir in the red pepper and cream.
6. 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.
7. 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.
8. 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.
9. 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.

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:

1. Slice buns in half horizontally. If desired, toast or warm through. Spread cut sides of buns with butter.
2. 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.
3. Remove chops and bacon, draining bacon on paper towels and resting chops for a minimum of 3 minutes.
4. 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.

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:

1. Season both sides (Patrick uses @meatchurch Holy Cow).
2. Place on grill set at 225°F for indirect cooking.
3. Cook until internal temp registers 115°F.
4. Heat a cast-iron pan to medium high with a little oil.
5. Sear steak 1-2min per side till it registers 135°F internal.
6. Let rest for 5-10min before slicing.

Loco Moco (with cauliflower rice)

1. Throw mushrooms into pan (add additional oil if needed).
2. Cook mushrooms down.
3. Add 1 gravy packet and water.
4. Cook until thickens.
5. Prep cauliflower rice.
6. Fry one egg over easy.
7. Place gravy, steak, and then egg over cauliflower.
8. Serve and enjoy!

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:

1. Remove the ribs from the packaging and pat them dry. You can remove the membrane from the bone side or leave it on.
2. Combine the seasoning mix ingredients and season the rack of ribs on all sides. Reserve 1 tbsp of the seasoning for the BBQ sauce.
3. Heat up the smoker/grill to 250°F, indirect heat, and put on the ribs.
4. Combine the apple cider vinegar and water in a spray bottle and spritz the ribs every 45 minutes.
5. While the ribs are cooking, combine the sauce ingredients in a small saucepan and simmer over low heat for 20 minutes.
6. When the ribs hit 190-195°F internal temperature (4-5 hours), coat them in the BBQ sauce.
7. Continue cooking for 15 minutes to allow the sauce to set and thicken up.
8. Remove the ribs from the grill, rest 10 minutes, slice and enjoy!

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:

1. Fire up your smoker to 275°F
2. Remove Pork Shoulder from the package. Trim off excess fat if needed.
3. Season all sides with your favorite pork seasoning. Get a lot of seasoning on the meat, it’s big! Then toss on the smoker.
4. Now let’s prepare the pickled onions.
5. Cut the onions thinly so they’re stringy.
6. Bring a pot of water to a boil; use enough water to cover the onions.
7. Blanch the onions for two mins. This will make them less rigid. Drain water when done.
8. Now combine the onions, vinegar, water, cilantro, oregano, and bay leaf and toss until mixed.
9. Cover, and place these in the fridge, allowing them to marinade while the pork cooks.
10. 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)
11. Once your pork reaches 205°F internal temperature, it’s time to remove from the grill and let it rest for 30-60 mins.
12. After a rest period, it’s time to pull the pork! (Shred it)
13. Now all the sandwich ingredients are ready.
14. Pile high the goods, slather with your favorite bbq sauce, and enjoy!

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:

1. Turn grill temp to 275°F
2. After 2.5 hours, wrap your ribs in foil and add honey to the foil.
3. Place back on grill wrapped for 1.5 hours
4. 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.
5. Once you unwrap them, place back on grill.
6. Add your honey habanero glaze and let sit for 10 min. After 10 min, coat them again and leave for 5 min.
7. Remove ribs, let rest for 10 min, then slice and serve.

Habanero Glaze:

1. Combine all ingredients and let simmer for 30 min on low heat; constantly stir.
2. Once you see the sauce reduce by half, it’s done.

Ingredients:

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

BBQ Sauce:

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

Garnish and Side:

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

Directions:

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

Ingredients:

• Swift Petite Pork Shoulder
• 1 Tbsp kosher salt
• 2 Tbsp vegetable oil
• 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:

1. Preheat the smoker to 225°F.
2. 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.
3. 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.
4. 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.
5. 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!
6. 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.
7. 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.
8. Add in the bourbon and let it cook for another 5 minutes to evaporate down a bit.
9. Add the peaches and stir them in.
10. Add the rest of the ingredients and stir until fully combined on medium heat, once it starts to boil reduce the heat to simmer.
11. Simmer the sauce for another 5-10 mins so it thickens.
12. Remove from heat and let sit until ready to serve.
13. You can refrigerate until ready to use and warm up slightly before assembling the pulled pork.
14. For the biscuits, preheat the oven to 450°F.
15. Line a baking sheet with parchment paper or a Silpat mat.
16. In a large bowl, whisk all the dry ingredients together.
17. Cut the butter into small pieces and incorporate it into the dry ingredients until it resembles coarse pebbles.
18. Whisk together the buttermilk and Greek yogurt and pour slowly into the flour mixture.
19. Fold together until the dough comes together.
20. 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.
21. Pat the dough out into a 1-inch-thick circle and use a 3-inch round cookie cutter to cut out the biscuits.
22. Brush the tops of the biscuits with a little milk, then place in the oven on the middle rack.
23. Bake for 8-9 minutes until the biscuits are golden and a toothpick inserted in the center comes out clean.
24. Cool the biscuits on a wire rack slightly before serving.

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:

1. Prepare your charred scallion citrus compound butter.
2. 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.
3. 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.
4. 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.
5. With the latter method, you can slice the compound butter into even medallions for the top of your steaks.

Swift Ribeye Steaks:

1. 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.
2. For this cook, Merrick achieved 125°F internal after about 3.5 minutes on each side of the steaks.
3. Remove the steaks at your desired internal temperature. Merrick removed his at 125°F and topped each steak with compound butter.
4. 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!
5. After a 10-minute rest, the steaks were 130°F internal, and the compound butter melted perfectly over the top of the perfect medium.

Ingredients:

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

Herb Avocado Spread:

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

Directions:

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

Ingredients:

• 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:

1. 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.
2. 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.
3. Stir in the chili powder and paprika. Stir in the tomatoes (with their juices) and water.
4. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork is tender. 35 to 45 minutes.
5. Stir in the beans and about 2/3 of the bacon and cook, stirring occasionally, until heated through, about 10 minutes.
6. Add salt to taste. Serve the chili garnished with the remaining bacon and the sour cream and scallions, if using.

Ingredients:

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

Crispy Smashed Potatoes:

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

Garlic Green Beans:

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

Directions:

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

Directions:

1. 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.
2. 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.
3. Transfer pork to a plate and let cool slightly.
4. 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.
5. 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.
6. Serve pork on warmed buns, topped with coleslaw, with extra sauce for dipping.

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:

1. Heat your smoker to 275° F. While the smoker is coming up to temp, butterfly your pork loin roast down the middle.
2. 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.
3. 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.
4. 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.
5. Slice and serve!

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:

1. Start off by salting the steak and letting it sit in the refrigerator for 4 hours.
2. Place the steak on the grill until it reaches 130°F internal temperature. Miguel lets it rest for 5 min. before slicing.
3. Serve over toasted bread with mayo, tomatoes, blue cheese, bacon jam and chipotle sauce.

For the bacon jam:

1. Cook up the bacon until crispy, then remove.
2. Add your onions and season with salt to taste.
3. Once onions become translucent, add bacon, dark brown sugar, and maple syrup.
4. Cook for 10 minutes, then serve!

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

• 1 Swift Pork Loin
• 1/2 C marinara sauce
• 2 tsp oregano
• 1 C mozzarella cheese
• Salt and pepper to taste

Directions:

1. 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.
2. Repeat the process again until it’s fully flattened. If needed, use a mallet to flatten it further.
3. After the Swift Pork Loin has been fully flattened, add all ingredients and roll.
4. Use butcher twine to keep it together, then cook at 350°F until it reaches an internal temperature of 145°F.
5. Let rest for 5 minutes before slicing.

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Stir on low heat until all ingredients are blended together and you are left with your delicious candy apple red rib glaze!
7. Baste your ribs with the candy apple glaze and let the glaze set for approximately 20 minutes.
8. 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!
9. Remove your candy apple ribs from the smoker and enjoy!

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:

1. Wrap bacon around the edges of the pork and secure with a wooden toothpick.
2. Mix together barbecue sauce and beer.
3. 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.
4. Brush sauce on the chops the last 5 minutes of cooking time.
5. Remove chops from the grill and let rest for 3 minutes.

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:

1. Preheat the oven to 375°F.
2. 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.
3. 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.
4. 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.
5. Let rest 15 minutes before slicing and serving.

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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:

1. Combine all dry rub ingredients in a mixing bowl and set aside.
2. 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.
3. Combine the injection ingredients in a large measuring cup.
4. 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:

1. 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.
2. Smoke at 230°F until an internal temperature of 165°F is reached (approximately 8-10 hours).
3. 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.
4. 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.
5. 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:

1. While cooking the brisket, make your Mini Pumpkin Serving Bowls. Preheat the oven (or if you have another smoker) to 400°F.
2. 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.
3. Bake until tender when pierced, about 40 minutes.
4. 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):

1. Pasta: Cook the pasta according to package directions. Drain and set aside (toss with oil to prevent sticking).
2. 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.
3. 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.
4. Don’t stop whisking or it will clump. Simmer for approximately 5 minutes until the sauce is bubbling and has thickened just slightly.
5. Add the cheese and stir with a wooden spoon or spatula until melted. Once melted and creamy, remove from heat.
6. Add the pasta to the cheese sauce. Stir in extra water or broth if the sauce is a bit too thick.
7. 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.
8. 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.
9. Add grated aged gouda cheese on top if desired

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:

1. 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.
2. Heat up the grill to high, direct heat and put the steak on.
3. Grill for 2 minutes per side and pull when the internal temperature reaches 125°F for a medium rare finish.
4. Let the steak rest for 5 minutes at room temperature.
5. To assemble the sandwich, toast the ciabatta roll, then add mayo, greens, the steak, tomato, pickled red onions, Dijon mustard and cover.
6. Slice and enjoy!

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:

1. Smoke the pork shoulder at 275º F until it reaches an internal temp of 165º F.
2. Wrap pork shoulder in butcher paper and place back on the smoker until it reaches an internal temp of 205º F.
3. Allow pork shoulder to rest 30 minutes before removing shoulder bone and shredded meat by hand.

Birria Sauce:

1. In a slow cooker, combine the following ingredients: dried chilies, annatto paste, onion, Roma tomatoes, and spices.
2. Allow to simmer for 4-6 hours.

Low Carb Taco Assembly 

1. Heat griddle or cast iron pan to medium high heat.
2. Dip low carb tortilla into birria sauce.
3. Place tortilla onto griddle.
4. As tortilla is cooking, place Swift pulled pork, chihuahua cheese, diced onions, and crushed cilantro onto tortilla.
5. Form taco and flip until both sides of taco are crispy.
6. Dip the taco in the birria sauce again and enjoy!

Ingredients:

• 1 Package of Swift Double Smoked Thick Cut Bacon
• 6 Jalapeño peppers
• 1 Package cream cheese-based dip
• ¼ C BBQ seasoning

Directions:

1. Cut off the stems from the jalapeño peppers and slice them lengthwise.
2. Remove the seeds and membrane with a spoon to create an empty pepper shell.
3. Fill the shell with your favorite cream cheese-based dip and wrap snugly with one strip of bacon.
4. Season the outside with your favorite BBQ seasoning and place on the grill set for indirect heat at 325º F.
5. Cook until the bacon is crispy and done to your liking, approximately 30-45 minutes.

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

• 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:

1. Heat oven to 475°F. Remove tenderloin from package and pat dry. Fold tenderloin for even cooking.
2. Mix butter, garlic and herbs together until combined.
3. Place tenderloin in roasting pan. Baste evenly with butter, garlic and herbs.
4. Roast in oven for 10 minutes/pound or until internal temp reaches 130°F.
5. Remove from oven and tent pan with foil. Let rest for 10 minutes while the internal temp continues to rise.
6. Once internal temp reaches 135°F, remove from pan to cutting board and cut into 1″ filets.
7. Place on serving platter and baste with additional cooking butter.

How to Serve:

Cut into small steaks or fillets for your next special occasion.

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:

1. Preheat grill to 275°F.
2. Remove ribs from package, pat dry and rub with salt and pepper.
3. Move hot coals to the sides to create indirect heat in center of the grill.
4. Place ribs, bone side down, in the center of the grill and add orange slices on top of the meat
5. Close lid and cook at 275-300°F for 2 hours, or until the internal temperature reaches 190°F.
6. After meat has cooked for two hours, move ribs closer to coals to increase grill temp to 400°F.
7. Brush BBQ sauce over meat and orange slices.
8. Cook for another 10-15 minutes or until sauce begins to caramelize.
9. 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.

Ingredients:

• 1 Swift Beef Brisket
• 2 Q Apple Cider
• 1 C Apple Cider Vinegar
• 1 C Salt
• 3 T Minced Garlic

Directions:

1. Remove brisket from package and trim excess fat to 1/4″ evenness.
2. Place trimmed brisket in a pan with the rest of the ingredients.
3. Cover pan and place in refrigerator for 3 hours.
4. Heat smoker to 250°F.
5. Remove brisket from marinade and place in smoker for 2-3 hours or until the internal temp reaches 165°F.
6. 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.

Ingredients:

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

For the Apples:

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

Directions:

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

For the Apples:

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

Ingredients:

• 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!

Ingredients:

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

Directions:

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

Ingredients:

• 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!

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.

Ingredients:

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

Directions:

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

Ingredients:

• 1 Swift Beef Brisket
• 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.

Ingredients:

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

Directions:

For the Garlic Butter:

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

For the Bacon-Wrapped Pork Medallions:

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

Ingredients:

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

Directions:

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

Ingredients: 

Texas Style Rib Rub

Equal parts salt and pepper.

• 1 Package of Swift Pork Backribs

Carolina Rib Rub

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

Carolina Style

• 1 Package of Swift Pork Backribs

Carolina Sauce

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

Directions:

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

Directions for the Carolina Sauce:

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

Directions for Texas Style Ribs:

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

Ingredients:

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

Directions:

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

Ingredients

Rib Roast Rub:

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

Pomegranate Chimichurri:

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

Garlic Buttered Mashed Potatoes:

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

Directions

For the Roast:

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

For the Potatoes:

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

Ingredients:

• 1 package of Swift St. Louis Style Spareribs
• Your favorite BBQ rub
• Pistachios

Cranberry Sauce:

• 1 12 oz bag of fresh cranberries
• 3/4 C honey
• 1/2 tsp ground cinnamon
• 1/2 C orange juice
• 1/2 C water

Directions:

1. Prep your smoker to use indirect heat and bring the temperature to 250°F.
2. Smoke for 2 hours then spritz every hour while adding apple juice.
3. 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.
4. 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!
5. While the meat is still smoking, add all cranberry sauce ingredients to a saucepan and constantly stir at medium heat until it thickens.
6. Then add the glaze onto the spareribs 10 min before removing them.
7. After you get your Swift St. Louis Style Spareribs off the smoker, add crushed pistachios, let rest for 10 minutes then slice to serve.

Ingredients:

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

Directions:

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

Ingredients

Pork Backribs:

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

Cranberry Glaze ingredients:

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

Directions:

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

Ingredients:

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

Dry rub:

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

BBQ sauce:

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

Directions:

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

Ingredients:

Rib Ingredients:

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

Glaze Ingredients:

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

Directions:

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

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

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

Ingredients

For the Roast:

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

Sides:

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

Directions:

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

Ingredients

For the pork loin:

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

For the candied bacon and Brussels Sprouts:

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

Directions

For the pork loin:

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

For the candied bacon and Brussels Sprouts:

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

Ingredients:

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

Toppings:

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

Directions:

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

Ingredients:

• 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:

1. 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.
2. 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.
3. 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.)
4. 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.

Ingredients:

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

Honey Chipotle Sauce:

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

Directions:

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

Ingredients: 

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

Directions: 

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

Ingredients: ⁣

• 1 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: ⁣

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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.

Ingredients:

• 1 package of Swift Pork Belly

Apple jelly glaze

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

For Michigan Maple BBQ Seasoning:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

• 1 Swift Beef Brisket Flat
• 1 T Salt
• 1 C Applesauce
• 1 T Butter
• 1 t Chipotle Seasoning or 1 T Black Pepper

Directions:

1. Start smoker to 225°F. Place meat inside. Gradually increase temp to 275°F. Cook for 2 hours.
2. Blend butter, applesauce and pepper/chipotle seasoning together. Cover and set aside.
3. After 2 hours, move brisket to a foil lined tray and rub with butter/applesauce mix. Wrap with foil and seal seams well.
4. Place back in smoker for another 30 minutes/pound.
5. 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.

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:

1. Remove the roast from package and pat dry. Rub roast with oil and herbs.
2. Heat oven to 450°F.
3. 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.
4. Reduce heat to 350°F and cook until internal temp reaches 130°F, about 16 minutes/pound.
5. Remove from heat and let stand covered for 10 minutes on serving tray until internal temp reaches 135°F.
6. Place roasting pan on stove. Add butter and 1/2 cup of wine.
7. On medium-low heat, melt butter and scrape brownings to create a pan sauce.
8. Slice roast and serve with pan butter sauce.

How to Serve:

Cut into 1″ to 1.5″ steaks to celebrate any special occasion.

Ingredients

Roasted lime garlic crown of pork:

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

Creamy brown butter sage whipped sweet potato:

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

Almond pancetta green beans:

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

Directions

For the port crown: 

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

For the creamy brown butter sage whipped sweet potato:

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

For the almond pancetta green beans:

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

Ingredients:

• 1 Swift Flank Steak
• 2 C Cherry Juice
• 1 C Balsamic Vinegar
• 2 T Salt
• 4 Cloves Garlic, Crushed
• 1-2 T Ground Black Pepper

Directions:

1. Mix juice, vinegar, salt, garlic and pepper together.
2. Remove steak from package.
3. Place steak in 2-gallon resealable bag with marinade.
4. Seal bag and place in refrigerator for 2-4 hours.
5. Remove from refrigerator.
6. Heat grill to white hot coals, about 400°F.
7. Remove steak from marinade and pat dry.
8. Salt and pepper each side
9. Cook for 5 minutes and turn steak over.
10. Cook until internal temp reaches 130°F.
11. 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.

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:

1. In a blender, combine juices, soy sauce, jalapeño, yellow onion and garlic. Blend until well combined.
2. Remove steak from packaging and place in a resealable bag with the marinade ingredients.
3. Remove air from bag before sealing and place in refrigerator for 1-2 hours.
4. Heat grill to white hot coals, about 400°F.
5. Remove steak from marinade and pat dry.
6. Salt and pepper each side of steak and place on hot grill.
7. Cook for 5 minutes and turn steak over.
8. Cook until internal temp reaches 130°F.
9. Remove from heat and let rest for 10 minutes until internal temp reaches 135°F.
10. 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.

Ingredients:

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

Pork Butt glaze:

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

Directions:

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

Ingredients:

• 1 Swift 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:

1. Heat oven to 450°F. Remove steak from packaging and pat dry.
2. In a food processor, combine the rest of the ingredients. Mix until combined.
3. Brush strip loin with seasoning mixture and place in roasting pan.
4. Cook in oven for 10 minutes.
5. Reduce heat to 350°F and cook for another 25-30 minutes/pound, or until internal temp reached 130°F.
6. 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.

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:

1. Preheat oven to 475°F. Place beef bones, onions, carrots and celery in roasting pan.
2. Roast in 475°F oven 45 minutes or until browned, turning once.
3. Spread tomato paste over bones; roast 15 minutes.
4. 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.
5. Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot. Simmer stock 8 to 10 hours, occasionally skimming off impurities.
6. Remove stock pot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl.

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Cut steak into thin strips and place in tacos along with chimichurri, queso fresco and a few thinly sliced radishes. Enjoy!

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:

1. Open two 1 lb packs of Swift Ground Pork and season with your favorite rub and pink salt.
2. Combine the the 1 lb packs together and massage in your seasonings.
3. Make one 2 lb pork burger and slice into equal fourths to make four 1/2 lb burgers.
4. Place pork burgers into hot cast iron skillet on your favorite grill and cook for 3-4 minutes.
5. Flip the pork burgers and cook another 3-4 minutes or until 140-145°F internal temp then add cheddar cheese.
6. Allow cheese to melt and conform to burger then take off grill and rest.
7. 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.
8. Build the pork cheeseburger on a fresh bun with the BBQ Aioli, Burger, sliced tomato, maple bourbon bacon, marinated slaw, and dill pickles.
9. Add the top bun, slice with your sharpest knife, take a bite, and enjoy the delicious BBQ Pork Burger!

Ingredients:

• 2 lb Swift Ground Pork
• 1/2 C minced onion
• 1/4 C bread crumbs
• 1 Tbsp snipped parsley
• 2 tsp salt
• 1/8 tsp pepper
• 1 egg
• 1 tsp Worcestershire sauce
• 1/2 C milk
• 1/4 C vegetable oil
• 1/4 C flour
• 1 tsp paprika
• 1/2 tsp salt
• 1/8 tsp pepper
• 2 C water
• 3/4 C sour cream

Directions:

1. Mix thoroughly pork, onion, breadcrumbs, parsley, salt, pepper, Worcestershire sauce, egg and milk. Refrigerate 2 hours.
2. 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.
3. 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.
4. Add meatballs; heat through.
5. Serve over boiled egg noodles.

Ingredients:

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

Directions:

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

Ingredients:

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

Honey Mustard Dressing:

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

Directions:

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

Ingredients:

• 1 Swift Beef Flank Steak

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

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

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

Directions:

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

Ingredients:

• 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:

1. 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.
2. Mix the salt, pepper, garlic powder and season the steaks on all sides, making sure to get the edges.
3. For the shrimp, make sure they are deveined and cleaned, and the shell is removed.
4. Toss the shrimp in the Cajun seasoning, making sure they are coated evenly.
5. 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.
6. Remove the steaks, cover loosely with foil and let them rest at room temperature.
7. 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.
8. Plate the shrimp on your cutting board, topping with the chopped parsley and giving them a squeeze of fresh lemon juice.
9. Slice the steaks into even slices and plate alongside the shrimp.
10. Enjoy!

Ingredients:

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

Directions:

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

Ingredients:

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

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients

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:

1. Use paper towels to pat the steaks dry.
2. Lightly coat entire steak in olive oil.
3. Season generously with your choice of seasoning. Jordan’s favorites are Rainier Foods The Essentials and Gochu.
4. Preheat a cast iron skillet with olive oil. Make sure the skillet is nice and hot.
5. Add steaks to skillet and sear each side 5-6 minutes until the internal temperature reaches 130°F (medium, medium rare).
6. Remove steak and add compound butter while resting.
7. After about 10 minutes slice steak and serve.

Compound Butter:

1. Place 1/2 C of butter in a bowl.
2. Finely chop rosemary and parsley and place in a bowl with butter.
3. Add minced garlic to butter and herbs.
4. Mix together until combined.
5. Once combined, lay a piece of Saran Wrap on the counter and place butter on Saran Wrap.
6. Fold over Saran Wrap and roll until a “log” of butter is formed.
7. Place in refrigerator to chill.

Garlic Mash:

1. Wash red potatoes thoroughly and cut in half.
2. 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.
3. In a bowl, add butter, minced garlic, milk and “The Essentials” (to taste).
4. Mash together with an electric mixer until desired consistency is reached.
5. Place potatoes in a serving bowl and garnish with chopped parsley.

Ingredients:

Directions:

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

Ingredients:

• 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:

1. Slice 2 whole sweet potatoes into thin wedges and season with your favorite rub.
2. Remove 4 Swift NY Strips from the package, add olive oil as a binder, and season with your favorite steak rub and pink salt.
3. 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.
4. 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.
5. Place the 4 NY strips on your grill over open fire and cook for 5-6 minutes.
6. Flip the steaks and cook another 3-4 minutes or until 125-130°F internal temp for medium rare.
7. Remove steaks from the grill and let them rest for 10 minutes.
8. Slice the steak into strips, top with the fresh Parsley Chimichurri, and enjoy the delicious Steak Frites!

Ingredients:

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Ingredients:

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

Directions:

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

Ingredients

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:

1. 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.
2. 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:

1. 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.
2. 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:

1. 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.
2. 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.
3. 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.
4. 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:

1. 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.
2. 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.
3. Top with a little chili oil, sesame seeds and green onion, and serve!

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Dipping Sauce:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

For the Hollandaise:

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

For the English Muffin:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

For the Spicy Pico de Gallo:

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

For the Dough:

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

For the Cheese Sauce:

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

Directions:

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

Ingredients:

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

Directions:

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

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

For the Mop Sauce:

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

Directions:

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

Ingredients: 

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

Brine:

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

BBQ Spice Rub:

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

Honey BBQ Sauce:

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

Rainbow Slaw with Honey Dressing:

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

Directions:

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

Ingredients:

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

Directions:

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

Directions:

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

Ingredients:

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

For the Chimichurri:

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

Directions:

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

For the Chimichurri:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

• 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:

1. 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.
2. 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.
3. 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.
4. When ready to grill, remove the meat from the marinade, wiping off any excess marinade. Heat the gas grill to medium-high.
5. 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.
6. Remove the meat from the grill and let rest on a cutting board for 15 minutes.
7. Thinly slice the meat and set aside on a serving platter.

For serving:

1. In a small bowl, stir to combine the onion, cilantro, serrano and lime juice. Season to taste with salt.
2. 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.

Ingredients: 

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

Directions: 

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

Ingredients: 

• 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: 

1. Remove the meat from the packaging and pat dry. Trim away any excess silver skin or fat.
2. 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.
3. Heat your grill to 325°F  with red oak, creating an indirect heat zone.
4. Combine the seasoning ingredients in a small bowl or shaker.
5. Place the meat on the heated grill. Immediately, baste with the garlic oil and sprinkle liberally with the seasoning. Grill for 15 minutes.
6. 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.
7. Remove from the grill and let rest for 15 minutes. Slice against the grain.

Ingredients: 

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

Directions:

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

Ingredients

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:

1. Heat oven to 325ºF.
2. 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.
3. Remove the meat from the braising liquid and let cool. Shred the meat and return it to the braising liquid.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

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:

1. Fire up your smoker at 225ºF
2. Get your pork tenderloin out of the package. Trim off excess fat if needed.
3. Season all sides of the tenderloin with your favorite pork seasoning. Then toss on the smoker!
4. As the pork cooks, prepare the bacon-wrapped asparagus.
5. Cut off about one inch of the blunt side of the asparagus spears. Trash those ends.
6. 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.
7. Once all asparagus is wrapped, drizzle the asparagus, not the bacon, with olive oil.
8. Season the asparagus with your favorite veggie rub and season the bacon with your favorite pork rub. (Optional)
9. Place these in the fridge until you’re ready to use them.
10. When your pork tenderloin reaches 130°F internal temperature, get your smoker temp up to 350°F.
11. Toss those bundles of bacon wrapped asparagus on the smoker. Let them cook alongside the pork tenderloin.
12. When the pork tenderloin reaches 145°F internal temp, baste the outside of the meat with your favorite BBQ sauce.
13. 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.
14. 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.
15. Now that both meats are ready, so are you. Enjoy!

• 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

• 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

• 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:

1. 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.
2. Remove the corn, sprinkle with salt and pepper and grill it on a stove top until cooked through.
3. Cut the corn off of the cob, put in a bowl with the field greens and all other salad ingredients.
4. Heat the oven at 350ºF. Mix all of the spices and olive oil in a small bowl.
5. 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.
6. 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.
7. Whisk all the Chipotle-Lime Vinaigrette ingredients in a small bowl and drizzle on top of the salad.

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:

1. Remove the pork tenderloins from the packaging and pat them dry.
2. Season on all sides with the BBQ seasoning.
3. Heat up the grill to medium/high heat and place the pork tenderloins directly on the grate over the charcoal.
4. Grill and turn the pork tenderloins every 2-3 minutes to ensure an even cook.
5. While the pork is on the grill, combine the remaining ingredients in a small saucepan and simmer over low heat for 10 minutes.
6. When the pork reaches 140ºF internal temperature, brush on the honey BBQ sauce.
7. Pull the pork from the grill when it reaches 145ºF and rest 10-15 minutes.
8. Slice and enjoy!

Ingredients:

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

Directions:

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

Ingredients:

• 1/2 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:

1. 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.
2. 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.
3. 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.
4. 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.

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:

1. Mix everything together and pour over the pork shoulder. Let the pork marinade for a few hours, ideally overnight.
2. Remove from the marinade and cook on the grill at 250°F, indirect, for about 4 hours, until it reaches 170°F internal temperature.
3. 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.
4. 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.
5. Place on tortillas, top with salsa, cilantro, onion, pineapple chunks and enjoy!

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:

1. Preheat a grill to high and oil the grates. Sprinkle the steak with salt and pepper. Soak bamboo skewers while the grill is heating.
2. 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.
3. 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.

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:

1. 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.
2. 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.
3. 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.

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:

1. Mix mayo, BBQ sauce, egg, mustard, Worcestershire, hot sauce, salt and pepper into bowl.
2. In a separate bowl, mix pulled pork bread crumbs and parsley.
3. Mix both bowls together until well combined. Form into 8 patties.
4. Place a small amount of vegetable oil in cast iron pan or flat top grill.
5. Then place on flat top or cast iron pan until a golden brown crust forms about 4 minutes per side.
6. Place on your favorite bun and add your favorite sauce! We chose Thunderbird White Sauce. Enjoy!