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Pulled Pork Fried Rice

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When you’re looking for a one-dish meal to make dinner preparation easier, count on Indiana Kitchen. This quick and simple dish combines delicious pork with a takeout menu favorite you can make right at home.

UPDATE: Freezer version at the bottom!

Pulled Pork Fried Rice
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Pulled Pork Fried Rice
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Ingredients
Servings:
Instructions
  1. In a medium pot over medium-high heat, combine the rice and water and bring to a boil. Reduce to a simmer, cover, and cook until the water has evaporated and the rice is al dente, about 15 minutes. Fluff with a fork and set aside, uncovered.
  2. In a wok or large skillet over high heat, warm the oil. Add the Indiana Kitchen pork and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer about half of the pork to a plate or bowl and cover loosely to keep warm.
  3. Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes. Stir in the broth and soy sauce. Make a well in the center of the mixture and add the eggs, gently stirring the eggs occasionally until softly set, 1 to 2 minutes. Stir to mix the eggs into the rice. Add more soy sauce to taste, top with the reserved Indiana Kitchen pork, and serve. Note: Cooking the rice al dente will help keep it from becoming gummy in the stir-fry.
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Asian Spiced Pork Tenderloins with Apricot Sauce

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Infuse a little Asian flair into your next meal with this delicious pork tenderloin. Brown rice and steamed snow peas nicely complement this dish.

Asian Spiced Pork Tenderloins with Apricot Sauce
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Asian Spiced Pork Tenderloins with Apricot Sauce
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Combine apricot preserves, vinegar and soy sauce in small saucepan. Bring to boil; remove from heat. Cool to room temperature. Makes about 3/4 cup. Set aside to cool to room temperature.
  2. Combine brown sugar, salt, Chinese five spice and pepper in small bowl. Sprinkle and rub mixture evenly on surfaces of Indiana Kitchen pork tenderloins.
  3. Prepare a medium-hot fire in grill. Grill Indiana Kitchen pork tenderloins, uncovered, over direct heat for 20 minutes or until internal temperature reaches 145 degrees F., turning tenderloins over halfway through cooking. Transfer pork to cutting board. Loosely cover with foil. Let rest for 5 minutes.
  4. To serve, cut pork tenderloins into 1/2-inch-thick slices and serve with sauce.
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Fire-Cracker Pork Spareribs

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A great spareribs dish to prep with seasonings the night before. Let them slowly cook on the grill and enjoy with mac-n-cheese.

Fire-Cracker Pork Spareribs
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Servings Prep Time
4 people 10 minutes
Cook Time
100 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
100 minutes
Fire-Cracker Pork Spareribs
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
100 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
100 minutes
Ingredients
Servings: people
Instructions
  1. Pat Indiana Kitchen ribs dry with paper towels. Mix together paprika, onion powder, garlic powder, chili powder, oregano and pepper in small bowl. Rub mixture evenly over both sides of ribs. Wrap ribs in plastic wrap and refrigerate for up to 3 hours, if desired.
  2. In a covered charcoal grill, prepare a medium-hot fire. Bank coals on both sides of grill. Place drip pan in center. Place Indiana Kitchen ribs, bone side down, in center of grill over drip pan. Cover and grill over indirect medium heat for 1 hour, adding more briquettes, if necessary, to maintain an even grill temperature.
  3. Generously brush Indiana Kitchen ribs with wing sauce. Continue to grill, covered, for 30 minutes more or until meat is very tender, generously brushing with sauce again after 15 minutes. Transfer ribs to cutting board. Loosely cover with foil; let rest for 10-15 minutes. To serve, brush ribs with sauce and cut into serving-size portions.
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Bacon Wrapped Brown Sugar Pork Loin

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Isn’t everything better when it’s wrapped in bacon? The marriage of salty and sweet in this dish is the perfect combination. Enjoy!

Bacon Wrapped Brown Sugar Pork Loin
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Servings Prep Time
1 Loin 5 min
Cook Time
95 min
Servings Prep Time
1 Loin 5 min
Cook Time
95 min
Bacon Wrapped Brown Sugar Pork Loin
Print Recipe
Servings Prep Time
1 Loin 5 min
Cook Time
95 min
Servings Prep Time
1 Loin 5 min
Cook Time
95 min
Ingredients
Pork Loin
Brown Sugar Glaze
Servings: Loin
Instructions
  1. Line a roasting pan with aluminum foil and place your pork on it. Preheat your oven to 375F.
  2. In a small bowl, make your spice rub. Combine the salt, black pepper, paprika, cumin, cinnamon, and chili powder.
  3. And give your pork a good rub down.
  4. Then wrap the whole thing in Indiana Kitchen bacon.
  5. Place the roast in the oven and roast for about 50-60 minutes.
  6. Meanwhile, in a small saucepan under medium heat, combine the ingredients for the glaze - the brown sugar, flour, cider vinegar, and mustard powder.
  7. Simmer until the sugar is dissolved.
  8. Drizzle glaze over top of pork roast and continue to roast for about 25-35 minutes longer, or until internal temperature has reached 160F.
  9. Let rest for about 10 minutes and then slice into 1 inch thick portions. Source: Food52
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Braised Pork Medallions with Apples

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Fall is the perfect season to create dishes with those harvest flavors and spices we love. Make sure to save the biggest apple in the bunch from your trip to the apple orchard for this recipe!

Braised Pork Medallions with Apples
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Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Braised Pork Medallions with Apples
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Season medallions on both sides with pepper and pumpkin pie spice.
  2. Heat oil in a large nonstick skillet over medium-high heat; brown pork on both sides, remove from pan and reserve.
  3. Add onion and apples to skillet, saute until soft.
  4. Add apple cider to skillet, heat to a simmer.
  5. Return pork medallions to pan, cover and simmer for 5 minutes.
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Grilled Fresh and Natural Pork Tenderloin

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We all live life on the busy side of the street, right?  I’m all about quickly prepared, tasty meals for my family, and this tenderloin is no different. Prep it, and wrap it the night before, and serve with wild rice and steamed baby carrots.

Grilled Fresh and Natural Pork Tenderloin
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Grilled Fresh and Natural Pork Tenderloin
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Ingredients
Servings:
Instructions
  1. Preheat grill for indirect heat.
  2. Combine dry ingredients, and blend well.
  3. Rub tenderloin with seasoning mix, coating all sides.
  4. Place pork on grill, but not directly over flame. Close grill lid, and cook over indirect heat until meat thermometer reads 160°, which would be about 20 to 30 minutes.
  5. Remove from grill, and let stand for 5 to 7 minutes before slicing.
Recipe Notes

Kick up the recipe with a Horseradish Sauce

 

2 tablespoons mayonnaise

2 tablespoons sour cream

1 teaspoon prepared horseradish

1/8 teaspoon lemon zest

Touch of salt and pepper to taste

Combine ingredients, and refrigerate until serving.

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Smokey Sweet BBQ Spareribs

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Smokey Sweet BBQ Spareribs
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I can always count on Indiana Kitchen Fresh and Natural Ribs, for a meal my entire family will love! I serve these spareribs with sweet potato fries along with fresh vegetables and ranch dip. Finger licking “yum” for everyone!
Servings
6 people
Servings
6 people
Smokey Sweet BBQ Spareribs
Print Recipe
I can always count on Indiana Kitchen Fresh and Natural Ribs, for a meal my entire family will love! I serve these spareribs with sweet potato fries along with fresh vegetables and ranch dip. Finger licking “yum” for everyone!
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Preheat oven to 300 degrees F.
  2. Remove tough membrane covering the back or bony side of the ribs.
  3. Mix together the sugar and spices to make the rub.
  4. Apply rub to ribs on all sides.
  5. Lay ribs on two layers of foil, shiny side out and meaty side down.
  6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
  7. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
  8. Remove from oven.
  9. Heat broiler.
  10. Cut ribs into serving sized portions of 2 or 3 ribs.
  11. Arrange on broiler pan, bony side up.
  12. Brush on sauce.
  13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
  14. Turn ribs over.
  15. Repeat on other side.
  16. Alternately, you can grill the ribs on your grill to cook on the sauce.
  17. Light grill or start your coals. This will need mentioned ahead of time
  18. Cut ribs into serving sized portions of 2 or 3 ribs.
  19. Place on grill, bony side up.
  20. Brush on sauce.
  21. Grill for 1 or 2 minutes until sauce is cooked on and bubbly.
  22. Turn ribs over.
  23. Repeat on other side.
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St. Louis-Style Ribs with Smoked Tomato BBQ Sauce

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St. Louis-Style Ribs with Smoked Tomato BBQ Sauce
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Servings Prep Time
10 people 30 minutes
Servings Prep Time
10 people 30 minutes
St. Louis-Style Ribs with Smoked Tomato BBQ Sauce
Print Recipe
Servings Prep Time
10 people 30 minutes
Servings Prep Time
10 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Place tomatoes and shallots in blender with pan juices. Pulse, half at a time, until liquefied. Add brown sugar, vinegar, the 3 tablespoons of olive oil, paprika, and, if desired, fleur de sel. Blend until smooth. Taste and adjust seasonings if desired. Remove from blender. Put through a food mill or fine mesh strainer to remove seeds and skins.
  2. Build charcoal fire or preheat gas grill for indirect cooking. Core tomatoes; coat tomatoes and shallots with olive oil. Season with salt. Place in disposable aluminum pan. Place in center of grill indirectly over medium heat; grill, covered, 30 minutes or until tomato skins are bursting and shallots are soft; remove.
  3. Place strained liquid in large saucepan. Simmer gently 5 minutes. Remove and use immediately or refrigerate in tightly covered container for up to 1 week.
  4. Place Indiana Kitchen ribs, bone-side down, in center of grill or in rib rack, making sure they are not over direct flame. Grill, covered, over indirect medium heat (about 325 degrees F) for 2 to 2-1/2 hours or until meat is tender and has pulled back from ends of bones (see tip below). Brush with some of the BBQ sauces 10 minutes before end of grilling.
  5. Remove ribs from grill and let rest 10 minutes. Cut into portions; pass remaining sauce. Makes 10 servings with 2-1/3 cups barbecue sauce.
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Caribbean Roast Pork

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Caribbean Roast Pork
Print Recipe
Servings Prep Time
6 people 5 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 5 minutes
Cook Time
60 minutes
Caribbean Roast Pork
Print Recipe
Servings Prep Time
6 people 5 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 5 minutes
Cook Time
60 minutes
Ingredients
Servings: people
Instructions
  1. Blend oil, pepper, nutmeg and cinnamon in small bowl.
  2. Brush mixture evenly onto roast.
  3. Place Indiana Kitchen pork in shallow pan; roast in 350 degrees F. oven for 1 hour (20 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F.
  4. Remove roast from oven; let rest about 10 minutes. before slicing.
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Mediterranean Back Ribs With Pomegranate Sauce

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Mediterranean Back Ribs With Pomegranate Sauce
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
120 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
120 minutes
Mediterranean Back Ribs With Pomegranate Sauce
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
120 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
120 minutes
Ingredients
Servings: people
Instructions
  1. Season Indiana Kitchen ribs with salt and pepper
  2. For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the center. For a gas grill: heat grill to medium and turn off burners directly below where Indiana Kitchen ribs will go.
  3. Lightly oil cooking grate. Place Indiana Kitchen ribs over indirect heat (over drip pan or unlit burner). Close grill hood and cook until Indiana Kitchen ribs are tender, about 1 1/2 to 2 hours. (If using charcoal, add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.)
  4. Meanwhile, bring pomegranate juice to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 1/3 cup, about 15 minutes. Stir in ketchup, molasses, soy sauce, scallions and garlic. Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes.
  5. During last 20 minutes of cooking Indiana Kitchen ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.
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