Name: Oven-Roasted Pork Shoulder
Prep time: 5 min
Cook time: PT4.5H
Yield: 2 lbs
Ingredients: 4lb Indiana Kitchen Boston Butt Pork Shoulder; 3 TBS olive oil; 3 TBS chopped garlic; salt and pepper (to taste)

Oven-Roasted Pork Shoulder

May 3, 2021/in Dinner, Pork, Pork Shoulder Boston Butt chopped garlic, Indiana Kitchen Boston Butt Pork Shoulder, olive oil, salt and pepper Main Dish American comfort food 5 stars /by idc

Oven-Roasted Pork Shoulder

CourseMain Dish
CuisineAmerican
Keywordcomfort food

Servings	Prep Time
2 lbs	5 minutes

Cook Time

4.5 hours

Servings	Prep Time
2 lbs	5 minutes

Cook Time

4.5 hours

Oven-Roasted Pork Shoulder

CourseMain Dish
CuisineAmerican
Keywordcomfort food

Servings	Prep Time
2 lbs	5 minutes

Cook Time

4.5 hours

Servings	Prep Time
2 lbs	5 minutes

Cook Time

4.5 hours

Ingredients

4lb Indiana Kitchen Boston Butt Pork Shoulder
3 TBS olive oil
3 TBS chopped garlic
salt and pepper to taste

Servings: lbs

Instructions

Preheat the oven to 425 degrees F. In a small bowl, mix together the olive oil, garlic, salt and pepper.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F.
Spread the mixture all over the pork shoulder.
Continue to cook until a thermometer reads 185 degrees F, about 4 hours.
Remove the pork from the oven and let stand until cool, about 30 minutes.

Powered byWP Ultimate Recipe

Pork Enchiladas Verde

March 16, 2021/in Dinner, Party Favorites, Pork, Pork Shoulder Boston Butt beer, chili powder, chopped fresh cilantro, garlic, green enchilada sauce, Indiana Kitchen Pork Shoulder Boston Butt, liquid hickory smoke, Monterey Jack cheese, onion powder, oregano, pepper, salt, vegetable oil, water, yellow corn tortillas Main Dish Cuban, Mexican comfort food 0 stars /by idc

Pork Enchiladas Verde

CourseMain Dish
CuisineCuban, Mexican
Keywordcomfort food

Servings	Prep Time
8 servings	45 minutes

Cook Time	Passive Time
10 hours	10 hours

Servings	Prep Time
8 servings	45 minutes

Cook Time	Passive Time
10 hours	10 hours

Pork Enchiladas Verde

CourseMain Dish
CuisineCuban, Mexican
Keywordcomfort food

Servings	Prep Time
8 servings	45 minutes

Cook Time	Passive Time
10 hours	10 hours

Servings	Prep Time
8 servings	45 minutes

Cook Time	Passive Time
10 hours	10 hours

Ingredients

Pork

3 lbs. Indiana Kitchen Pork Shoulder Boston Butt
2 Tbsp. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder
1 tsp. oregano
1 tsp. chili powder
1/4 tsp. liquid hickory smoke
1/2 c. water
1/2 c. beer or more water
1 Tbsp. garlic minced

Enchiladas

Servings: servings

Instructions

Pork

Heat the oil in a large skillet over medium-high heat. Once hot, brown the pork on all sides. The pork will not be cooked through.
Place in a slow cooker with the remaining pork ingredients. Cook on LOW 10 hours. Shred the meat with 2 forks.

Enchiladas

Preheat the oven to 350 degrees F.
Heat about 1 inch of oil in a large skillet over medium-high heat. Fry each tortilla for about 2 seconds on each side. Drain on a paper-towel-lined plate.
Mix the enchilada sauce and cilantro together in a small bowl. Pour roughly 1/4 c. enchilada sauce mixture in a 9x13 inch casserole dish, or enough to cover the bottom.
Build the enchiladas. Add about 1/4 c. pulled pork to a tortilla, a drizzle of sauce, and a sprinkle with some cheese Lay seam side down. Repeat until all tortillas are used.
Pour remaining verde sauce over the enchiladas. Sprinkle with 1 1/2 c. cheese. Cover the casserole dish with aluminum foil.
Bake for 35 minutes covered. Remove foil and cook an additional 20 minutes. If you'd like your cheese more browned, broil on high for 5 minutes.
Enjoy!

Powered byWP Ultimate Recipe

Creamy Ham & BaconFarfalle

March 16, 2021/in Bacon, Dinner, Ham, Party Favorites all-purpose flour, chicken broth, chopped fresh parsley, dried basil, dried thyme, farfalle, frozen peas, garlci, grated parmesan cheese, half & half, ham, Indiana Kitchen Bacon, cooked crumbled, salt and freshly ground pepper, sliced fresh mushrooms, unsalted butter Main Dish American, Italian comfort food 0 stars /by idc

Creamy Ham & Bacon Farfalle

CourseMain Dish
CuisineAmerican, Italian
Keywordcomfort food

Servings	Prep Time
4 servings	15 minutes

Cook Time

15 minutes

Servings	Prep Time
4 servings	15 minutes

Cook Time

15 minutes

Creamy Ham & Bacon Farfalle

CourseMain Dish
CuisineAmerican, Italian
Keywordcomfort food

Servings	Prep Time
4 servings	15 minutes

Cook Time

15 minutes

Servings	Prep Time
4 servings	15 minutes

Cook Time

15 minutes

Ingredients

8 oz farfalle
1/4 c. unsalted butter
4 cloves garlci minced
1 c. sliced fresh mushrooms
2 Tbsp. all-purpose flour
1 c. chicken broth
1 tsp. dried thyme
1/2 tsp. dried basil
1/2 c. half & half
1/2 c. grated parmesan cheese
salt and freshly ground pepper
1 c. ham diced
1 c. Indiana Kitchen Bacon, cooked crumbled
1 c. frozen peas
2 Tbsp. chopped fresh parsley

Servings: servings

Instructions

In a large pot of salted, boiling water, cook pasta according to package directions.
To make the creamy alfredo sauce, melt butter in a skillet over medium heat. Add garlic, stirring frequently, until fragrant, about 1 minute. Add mushrooms. Whisk in flour about 1 minute more.
Slowly add in chicken broth, thyme and basil. Whisk constantly until well blended, about 2 minutes. Stir in half and half and parmesan until thickened, about 2 minutes. Add more half and half if the sauce is too thick. Season with salt and pepper.
Stir in pasta, ham, bacon and peas. Toss gently until well combined. Garnish with parsley.
Enjoy!

Powered byWP Ultimate Recipe

Bacon-Wrapped Turkey

November 19, 2020/in Dinner, Fall Favorites, Holiday Treats, Our Craziest Bacon Recipes, Thanksgiving Playbook Main Dish American comfort food, holiday treats, thanksgiving 0 stars /by idc

Bacon-Wrapped Turkey

2020 Bacon Showdown Winning Recipe by Jane Miller

CourseMain Dish
CuisineAmerican
Keywordcomfort food, holiday treats, thanksgiving

Bacon-Wrapped Turkey

2020 Bacon Showdown Winning Recipe by Jane Miller

CourseMain Dish
CuisineAmerican
Keywordcomfort food, holiday treats, thanksgiving

Powered byWP Ultimate Recipe

Fall-Off-The-Bone Ribs

September 22, 2020/in Ribs, Top Grilling Recipes apple cider vinegar, BBQ sauce, black pepper, brown sugar, cayenne pepper, celery salt, cinnamon, dark brown sugar, garlic powder, ground mustard, Indiana Kitchen Ribs, onion powder, pepper, Rub, salt, salted butter, smoked paprika Main Dish American comfort food, football season, game day, super bowl party, tailgating 0 stars /by idc

Fall-Off-The-Bone Ribs

CourseMain Dish
CuisineAmerican
Keywordcomfort food, football season, game day, super bowl party, tailgating

Servings	Prep Time
4 servings	10 minutes

Cook Time

3 hours

Servings	Prep Time
4 servings	10 minutes

Cook Time

3 hours

Fall-Off-The-Bone Ribs

CourseMain Dish
CuisineAmerican
Keywordcomfort food, football season, game day, super bowl party, tailgating

Servings	Prep Time
4 servings	10 minutes

Cook Time

3 hours

Servings	Prep Time
4 servings	10 minutes

Cook Time

3 hours

Ingredients

2 racks Indiana Kitchen Ribs
2 tsp. salt
2 tsp. pepper
1 c. apple cider vinegar
1/4 c. dark brown sugar
2-3 Tbsp. salted butter
1/2 c. BBQ sauce
2 Tbsp. Rub

Rub

1/4 c. brown sugar
2 tsp. salt
2 tsp. black pepper
2 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground mustard
1/2 tsp. cinnamon
1/2 tsp. celery salt
1/4 tsp. cayenne pepper

Servings: servings

Instructions

For the Rub:

Mix all the rub ingredients in a small mixing bowl. Use a fork to crush up any sugar clumps. Store in an airtight container for up to a month.

Fall-Off-The-Bone Ribs

Preheat the oven to 275 degrees Fahrenheit. Remove the membrane off the back of the ribs.
Starting with the bone side, liberally spread the rub all over the ribs.
Cover the ribs with aluminum foil. Bake for 3-4 hours, or until the ribs are tender.
Spread BBQ sauce over the ribs, then broil for 2-3 minutes or until the sauce is caramelized. You can also caramelize the sauce on the grill.
Enjoy!

Powered byWP Ultimate Recipe

Roast Pork Loin with Cranberry Sauce

September 14, 2020/in Dinner, Fall Favorites, Pork Loin, Thanksgiving Playbook additional fresh cranberries for garnish, additional fresh herbs for garnish, balsamic vinegar, fresh rosemary sprigs, fresh sage leaves, fresh thyme sprigs, garlic powder, Granny Smith apples, ground black pepper, Indiana kitchen pork loin, Kosher salt, sliced red onion, whole berry cranberry sauce Main Dish American comfort food, thanksgiving 0 stars /by idc

Roast Pork Loin with Cranberry Sauce

Servings	Prep Time
8 servings	20 minutes

Cook Time

1.5 hours

Servings	Prep Time
8 servings	20 minutes

Cook Time

1.5 hours

Roast Pork Loin with Cranberry Sauce

Servings	Prep Time
8 servings	20 minutes

Cook Time

1.5 hours

Servings	Prep Time
8 servings	20 minutes

Cook Time

1.5 hours

Ingredients

3 - 3 1/2 lb. Indiana kitchen pork loin
1 medium sliced red onion
1 medium Granny Smith apples cored and sliced
1/2 c. balsamic vinegar
8 fresh rosemary sprigs
8 fresh sage leaves
8 fresh thyme sprigs
2 tsp. Kosher salt
1 tsp. ground black pepper
1 1/2 tsp. garlic powder
1 can whole berry cranberry sauce 15 oz.
additional fresh herbs for garnish
additional fresh cranberries for garnish

Servings: servings

Instructions

Preheat 425 degrees F. Place the sliced apples, onions, and part of the fresh herbs in the bottom of a roasting pan. Place the pork on top, fat side up. Pour the balsamic vinegar evenly over the pork. Rest for 20 minutes before placing in the oven.
Season and/or rub the pork with salt, pepper and garlic powder. Top the pork with additional rosemary and thyme sprigs. Roast on the center rack for 60 minutes.
Pour the cranberry sauce over the pork after roasting for 1 hour. Return to the oven and roast approximately 30 more minutes (or until the internal temperature reaches 140 degrees).
Remove from oven and wrap with aluminium foil. Let rest, covered, for 10 minutes before serving. Add garnishes. Enjoy!

Powered byWP Ultimate Recipe

Fall Carbonara

September 14, 2020/in Fall Favorites cooked spaghetti, egg yolks, eggs, Fresh Ground Pepper, fresh sage leaves, grated parmesan cheese, grated romano cheese, Indiana Kitchen Bacon, cooked crumbled, Kosher salt, pumpkin puree Main Dish Italian comfort food 0 stars /by idc

Fall Carbonara

Pumpkin puree gets added to the pasta sauce in this delicious Fall Carbonara recipe featuring fresh sage and Indiana Kitchen bacon!

CourseMain Dish
CuisineItalian
Keywordcomfort food

Servings	Prep Time
4 servings	20 minutes

Cook Time

12 minutes

Servings	Prep Time
4 servings	20 minutes

Cook Time

12 minutes

Fall Carbonara

Pumpkin puree gets added to the pasta sauce in this delicious Fall Carbonara recipe featuring fresh sage and Indiana Kitchen bacon!

CourseMain Dish
CuisineItalian
Keywordcomfort food

Servings	Prep Time
4 servings	20 minutes

Cook Time

12 minutes

Servings	Prep Time
4 servings	20 minutes

Cook Time

12 minutes

Ingredients

1 can pumpkin puree 15 oz.
2 eggs
3 egg yolks
1 c. grated parmesan cheese
3/4 c. grated romano cheese
3/4 tsp. Kosher salt
1/2 tsp. Fresh Ground Pepper
6-8 slices Indiana Kitchen Bacon, cooked crumbled
1 lb. cooked spaghetti
1-2 fresh sage leaves

Servings: servings

Instructions

Drain pumpkin in a mesh sleeve lined with cheesecloth for at least 1 hour. Before using, squeeze cheesecloth to release most of the liquid.
In a large mixing bowl, whisk together strained pumpkin, eggs, egg yolks, 1/2 c. of the Parmesan, romano, salt and pepper. Set aside until a later step.
Cook spaghetti according to the package directions, reserving 1/2 c. pasta cooking water. Cook the bacon, and keep the fat in the pan! Add the sage leaves to the warm bacon fat until aromatic.
Working quickly, whisk 1/4 c. reserved pasta water into the pumpkin and egg mixture. After draining the pasta, put back in large pot. Pour the pumpkin mixture over the noodles. To thin out the sauce, add more reserved pasta water.
Add 2 Tbsp. reserved bacon fat and sage, and stir. Stir in the bacon bits. Add salt and pepper as needed. Enjoy!

Powered byWP Ultimate Recipe

Bacon-Wrapped Pork Medallions

August 18, 2020/in Dinner, Pork coarse ground black pepper, finely chopped fresh rosemary, Indiana Kitchen bacon, Indiana Kitchen pork tenderloin, Kosher salt Main Dish American comfort food, football season 0 stars /by idc

Bacon Wrapped Pork Medallions

Servings	Prep Time
4 servings	15 minutes

Cook Time	Passive Time
20 minutes	35 minutes

Servings	Prep Time
4 servings	15 minutes

Cook Time	Passive Time
20 minutes	35 minutes

Bacon Wrapped Pork Medallions

Servings	Prep Time
4 servings	15 minutes

Cook Time	Passive Time
20 minutes	35 minutes

Servings	Prep Time
4 servings	15 minutes

Cook Time	Passive Time
20 minutes	35 minutes

Ingredients

1 Indiana Kitchen pork tenderloin cut into 8-10 portions 2 inches thick
8-10 slices Indiana Kitchen bacon
1/2 tsp. Kosher salt
1/4 tsp. coarse ground black pepper
1/2 tsp. finely chopped fresh rosemary

Servings: servings

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Place the bacon on a baking sheet, and cook until half-cooked. This leaves the bacon still flexible to wrap around the pork medallions, but won't overcook the bacon when it's wrapped around the pork.
Wrap the pork medallions with a piece of bacon and secure with a toothpick.
In a hot cast-iron skillet over high heat, quickly brown the pork on all sides. Spoon bacon fat onto each medallion as you brown the pork.
Place the pork medallions onto the baking sheet used for the bacon initially. Bake in the oven 15-20 minutes.
Remove toothpicks before serving. Enjoy!

Powered byWP Ultimate Recipe

Pork Tenderloin with Chimichurri Sauce

July 21, 2020/in Dinner, Fresh & Natural, Pork, Pork Loin, Pork Tenderloin, World Recipes black pepper, brown sugar, coarse sea salt, extra-virgin olive oil, flat-leaf parsley, fresh oregano, garlic, garlic powder, ground paprika, Indiana Kitchen Pork Tenderloins, red pepper flakes, red wine vinegar, shallot Main Dish Cuban comfort food 0 stars /by idc

Pork Tenderloin with Chimichurri Sauce

CourseMain Dish
CuisineCuban
Keywordcomfort food

Servings	Prep Time
10 servings	10 minutes

Cook Time

20 minutes

Servings	Prep Time
10 servings	10 minutes

Cook Time

20 minutes

Pork Tenderloin with Chimichurri Sauce

CourseMain Dish
CuisineCuban
Keywordcomfort food

Servings	Prep Time
10 servings	10 minutes

Cook Time

20 minutes

Servings	Prep Time
10 servings	10 minutes

Cook Time

20 minutes

Ingredients

2.5 lbs. Indiana Kitchen Pork Tenderloins
1 Tbsp. brown sugar

Chimichurri Sauce

1 small shallot cut into wedges
3/4 cup flat-leaf parsley
1 Tbsp. fresh oregano
2 cloves garlic
1 1/2 tsp. coarse sea salt
1 tsp. black pepper
1/2 tsp. red pepper flakes
3/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
1 tsp ground paprika
1 tsp garlic powder

Servings: servings

Instructions

For the Pork Loin

Whisk together brown sugar, salt, paprika, pepper, and garlic powder in a mixing bowl.
Rub the seasoning into the pork until evenly coated.
Heat grill to medium-high heat. Grill about 20 minutes, turning occasionally, until charred or until a meat thermometer reads 145 degrees.
Let rest for 3-5 minutes before slicing to serve. Top with chimichurri sauce and enjoy!

For the Chimichurri Sauce

In a small food processor or blender, pulse the shallot, parsley, oregano, garlic, salt, and pepper until well combined. The mixture should stay slightly chunky.
Add the red wine vinegar, olive oil, and red pepper flakes to a small bowl. Stir the dressing and parsley mixture until well combined.

Powered byWP Ultimate Recipe

Mexican Street Tacos

June 23, 2020/in Dinner, Fresh & Natural, Game Day, Lunch, Party Favorites, Pork, Pork Shoulder Boston Butt, World Recipes beer, black pepper, cayenne pepper, chili powder, chipotle hot sauce, chopped fresh cilantro, corn tortillas, dried oregano, garlic, ground cinnamon, ground cumin, Indiana Kitchen Pork Shoulder Boston Butt, juice of 2 limes, orange juice, other toppings as you like, salsa, salt, white onion Main Dish Mexican comfort food, football season, game day, super bowl party 0 stars /by idc

Mexican Street Tacos

CourseMain Dish
CuisineMexican
Keywordcomfort food, football season, game day, super bowl party

Servings	Prep Time
10-12 servings	10 minutes

Cook Time	Passive Time
15 minutes	8 hours

Servings	Prep Time
10-12 servings	10 minutes

Cook Time	Passive Time
15 minutes	8 hours

Mexican Street Tacos

CourseMain Dish
CuisineMexican
Keywordcomfort food, football season, game day, super bowl party

Servings	Prep Time
10-12 servings	10 minutes

Cook Time	Passive Time
15 minutes	8 hours

Servings	Prep Time
10-12 servings	10 minutes

Cook Time	Passive Time
15 minutes	8 hours

Ingredients

4-5 lbs. Indiana Kitchen Pork Shoulder Boston Butt
5 cloves garlic
1 Tbsp. salt
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. black pepper
1 tsp. dried oregano
1/4 tsp. ground cinnamon
1/2 tsp. cayenne pepper
1 Tbsp. chipotle hot sauce optional
juice of 2 limes
1/2 cup orange juice
12 oz beer
1/2 cup salsa
1 bunch chopped fresh cilantro
1 small white onion diced
10 small corn tortillas
other toppings as you like such as guacamole, salsa, avocado, or lime juice

Servings: servings

Recipe Notes

Place the pork shoulder in a slow cooker. Roughly chop, or mine, the garlic and add to the slow cooker too.
Sprinkle with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasoning into the pork.
Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.
Shred the pork with 2 forks. It should be tender and fall away easily.
Preheat broiler. Line a baking sheet with aluminum foil for easy cleanup. Place the meat and pour some sauce from the crockpot over the top. Broil for 5-10 minutes, or until charred how you prefer.
Build your tacos in tortillas with fresh cilantro, onion, and other toppings!
Enjoy!

Powered byWP Ultimate Recipe