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Cider-Braised Pork Shoulder

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Cider-Braised Pork Shoulder
Print Recipe
Tender, mouth-watering Indiana Kitchen Boston Butt Pork Shoulder slow-cooked in a seasoned apple cider sauce until perfectly flavored. It'll have you rethinking your Thanksgiving traditions.
Servings Prep Time
4 servings 10 minutes
Cook Time
2.25 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2.25 hours
Cider-Braised Pork Shoulder
Print Recipe
Tender, mouth-watering Indiana Kitchen Boston Butt Pork Shoulder slow-cooked in a seasoned apple cider sauce until perfectly flavored. It'll have you rethinking your Thanksgiving traditions.
Servings Prep Time
4 servings 10 minutes
Cook Time
2.25 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2.25 hours
Ingredients
Servings: servings
Instructions
  1. Salt all sides of the pork shoulder chunks. Heat vegetable oil in a pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side.
  2. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes.
  3. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
  4. Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
  5. Raise heat to high and bring sauce to a simmer. Whisk in heavy cream. Simmer until liquid is reduced by half and is slightly thickened, 8-10 minutes. Toss in a pinch of cayenne.
  6. Transfer pork back to pot and reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.
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Maple Bacon Turkey

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Maple Bacon Turkey
Print Recipe
The only problem with this recipe? They'll beg you to host Thanksgiving every year from here on out. The bacon "cap" ensures a juicy bird, while the maple glaze on the outside and sage butter on the inside offer up awesome autumnal flavors with every bite.
Servings Prep Time
12-14 servings 1 hour
Cook Time
2-3 hours
Servings Prep Time
12-14 servings 1 hour
Cook Time
2-3 hours
Maple Bacon Turkey
Print Recipe
The only problem with this recipe? They'll beg you to host Thanksgiving every year from here on out. The bacon "cap" ensures a juicy bird, while the maple glaze on the outside and sage butter on the inside offer up awesome autumnal flavors with every bite.
Servings Prep Time
12-14 servings 1 hour
Cook Time
2-3 hours
Servings Prep Time
12-14 servings 1 hour
Cook Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. An hour before roasting, take turkey out of fridge, unwrap, and remove bag of giblets and/or neck (check both neck cavity and body cavity). Place turkey on a rack in a large roasting pan, breast side up, to allow it to dry and come to room temperature.
  2. Place oven rack in the bottom third of the oven and remove the top rack. Preheat oven to 350°F.
  3. Stir minced fresh sage into softened butter until well combined. Season well with salt and pepper.
  4. Sprinkle the turkey, inside and out, with salt and pepper. Carefully slide your fingers under the skin of the breast and drumsticks to lift it away from the meat. Slip spoonfuls of sage butter underneath the skin and smooth over the top of the skin to spread out the butter mixture into a thin layer. Repeat everywhere that you can reach under the skin until all of the butter has been used.
  5. If you are stuffing your bird, fill it with dressing without packing too tightly. If you aren't stuffing your bird, you may place a few aromatics (i.e sage, garlic, seasoning) inside the cavity, but it's not required. Then truss the turkey legs.
  6. Combine maple syrup and hot water. Use a basting brush to baste the entire turkey. Place turkey in the oven for 2 hours, basting with maple syrup every 30 minutes. If the breast and/or the tops of the drumsticks turn golden brown before the rest of the turkey, shield them with foil.
  7. After 2 hours, remove the turkey from the oven and insert a meat thermometer into the meatiest part of the thigh (without touching the bone). Baste the turkey with syrup again and arrange the strips of bacon over the top of the turkey with no gaps in between them, until they cover the entire breast.
  8. Return the turkey to the oven for about 30 minutes, then baste with syrup again (bacon and all). Continue cooking, watching the bacon closely so that it turns crisp but does not burn. If the bacon is done before the thermometer inserted in the turkey reads 165°F, shield the bacon with foil (as well as any other parts of the turkey that are brown enough, which might end up being the whole turkey) and continue cooking until the turkey is done. (a turkey typically takes around 13 to 20 minutes per pound to cook).
  9. Once the temperature of the turkey reaches 165°F and the juices are running clear, tilt the turkey in the pan so that the liquids run out of the cavity. Transfer turkey to a cutting board, tent with foil, and let it sit for 30 minutes.
  10. In the meantime, skim the excess fat from the pan drippings. Pour the drippings into a medium pot, scraping brown bits at the bottom of the roasting pan from the turkey but leaving behind any burnt maple syrup sludge. Set pot over medium heat and whisk flour into the drippings until smooth. Gradually add chicken stock while continuously stirring.
  11. Raise heat up to high and bring pot to a simmer while stirring regularly, until sauce is thickened to your preferred consistency. Season it with salt and pepper, to taste, and a squeeze of fresh lemon juice.
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Kimchi Stew

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Kimchi Stew
Print Recipe
Keep the cold at bay with this sizzling kimchi stew--a spicy Korean classic that's as easy to make as it is delicious! Featuring Indiana Kitchen pork loin!
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Kimchi Stew
Print Recipe
Keep the cold at bay with this sizzling kimchi stew--a spicy Korean classic that's as easy to make as it is delicious! Featuring Indiana Kitchen pork loin!
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Season pork slivers with ¾ teaspoon of salt and the pepper and set aside.
  2. Set a large pot over medium-high heat and add the sesame oil.
  3. Once oil starts to shimmer, add the slivers of pork tenderloin. Cook until the pork is browned, 1½ to 2 minutes. Use tongs to turn the pork over and brown the other side, about 1 minute more. Transfer to a plate and set aside.
  4. To the pot, add the sliced scallion whites and cook, stirring often, until soft, for 1 to 1½ minutes. Stir in the garlic, and once fragrant, after about 30 seconds, stir in the gochujang, gochugaru and tofu.
  5. Add the kimchi, water, rice vinegar, soy sauce and remaining 1½ teaspoons of salt, bring to a simmer and reduce the heat to medium-low.
  6. Simmer 20 minutes, return the pork to the pot and simmer for 1 minute more. Serve the soup in bowls sprinkled with the sliced green scallions with a heaping addition of steamed white rice.
Recipe Notes

Kimchi, gochujang and gochugaru are available in many supermarkets' international sections or at a local Korean or Asian grocer.

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Cider Pork Stew

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Cider Pork Stew
Print Recipe
This delicious recipe is all treat, no trick—perfect for a festive Halloween party and some Indiana Kitchen Premium Pork Products.
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Cider Pork Stew
Print Recipe
This delicious recipe is all treat, no trick—perfect for a festive Halloween party and some Indiana Kitchen Premium Pork Products.
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Ingredients
Servings: servings
Instructions
  1. In a large cast-iron pot, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper.
  2. Season the pork with salt and pepper.
  3. Add one-third of the pork to the casserole and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Repeat in 2 more batches with the remaining butter, oil and pork.

  4. Add the bacon to the pot and cook until desired doneness; then add to the pork.
  5. Add the pork and bacon back to the pot along with the cider, stock and bay leaves; bring to a simmer. Cover and simmer gently until the pork is tender, 2½ hours. Discard the bay leaves.

  6. In a small bowl, whisk the cornstarch with 1/4 cup of water. Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes.
  7. Stir in the mustard and sage and season with salt and pepper.
 Enjoy.
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Sweet and Sour Pork

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Sweet and Sour Pork
Print Recipe
Savor a tangy ethnic flavor with this unique dish featuring a tender Indiana Kitchen pork loin.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Sweet and Sour Pork
Print Recipe
Savor a tangy ethnic flavor with this unique dish featuring a tender Indiana Kitchen pork loin.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce.
  2. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
  3. After 30 minutes, drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
  4. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
  5. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired.
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Cheesy Bacon & Egg Brunch Casserole

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Cheesy Bacon & Egg Brunch Casserole
Print Recipe
Call it the hungry-man’s quiche. This cheesy egg casserole, featuring the power of authentic Indiana Kitchen bacon, will be ‘da bomb’ at your next breakfast.
Servings Prep Time
12 servings 25 minutes
Cook Time
50 minutes
Servings Prep Time
12 servings 25 minutes
Cook Time
50 minutes
Cheesy Bacon & Egg Brunch Casserole
Print Recipe
Call it the hungry-man’s quiche. This cheesy egg casserole, featuring the power of authentic Indiana Kitchen bacon, will be ‘da bomb’ at your next breakfast.
Servings Prep Time
12 servings 25 minutes
Cook Time
50 minutes
Servings Prep Time
12 servings 25 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350°F.
  2. Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet.
  3. Add onion to skillet; cook and and stir 3 minutes or until softened.
  4. Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, cheddar and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, cheddar and mozzarella cheese.
  5. Beat eggs in medium bowl with whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
  6. Bake 40 to 50 minutes or until center is set and top is golden brown.
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bacon ranch chicken skewers recipe great for tailgating game day party

Bacon Ranch Chicken Skewers

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bacon ranch chicken skewers recipe great for tailgating game day party
Bacon Ranch Chicken Skewers
Print Recipe
No matter what happens on the field, the next football game you attend will be an instant classic with this incredible tailgate show-stopper, featuring Indiana Kitchen bacon.
Servings Prep Time
12 servings 30 minutes
Cook Time
16 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time
16 minutes
bacon ranch chicken skewers recipe great for tailgating game day party
Bacon Ranch Chicken Skewers
Print Recipe
No matter what happens on the field, the next football game you attend will be an instant classic with this incredible tailgate show-stopper, featuring Indiana Kitchen bacon.
Servings Prep Time
12 servings 30 minutes
Cook Time
16 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time
16 minutes
Ingredients
Servings: servings
Instructions
  1. Whisk together ranch dressing and hot chile paste in a large bowl.
  2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels.
  5. Thread a piece of onion about 1 1/2 inches down the skewer.
  6. Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces.
  7. Thread a second piece of onion onto the end of the skewer.
  8. Repeat steps 5 through 7 for all twelve skewers.
  9. Season chicken skewers with salt and pepper as desired.
  10. Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.
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recipe hot ham cheese buns rolls sliders party food tailgate poppy seed mustard

Ham & Cheese Tailgate Sliders

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recipe hot ham cheese buns rolls sliders party food tailgate poppy seed mustard

recipe hot ham cheese buns rolls sliders party food tailgate poppy seed mustard
Ham & Cheese Tailgate Sliders
Print Recipe
Combine the convenience of Indiana Kitchen sliced quarter hams with the creativity of this super-simple sandwich recipe to expand your own football fanbase this weekend!
Servings Prep Time
12 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
25 minutes
recipe hot ham cheese buns rolls sliders party food tailgate poppy seed mustard
Ham & Cheese Tailgate Sliders
Print Recipe
Combine the convenience of Indiana Kitchen sliced quarter hams with the creativity of this super-simple sandwich recipe to expand your own football fanbase this weekend!
Servings Prep Time
12 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
25 minutes
Ingredients
For the Butter sauce
For the Sandwiches
Servings: servings
Instructions
  1. Adjust an oven rack to the middle position and preheat to 350°F
  2. In a small bowl, whisk together all of the ingredients for the butter sauce. Set aside.
  3. Using a serrated bread knife, slice the rolls in half horizontally, keeping the top and bottom halves separately intact. Spread the Dijon mustard evenly over the cut sides of the roll tops and bottoms.
  4. Place the bottom half of the bread, cut side up, in a 9-inch square baking pan. Place half of the cheese in an even layer over the bread. Top with all of the ham, followed by the remaining cheese. Cover with the roll tops.
  5. Evenly spoon the butter sauce over the top of the rolls, letting it drip down the sides.
  6. Bake for 22-25 minutes, until the top is golden brown and toasted. Let cool for 15-20 minutes in the pan. Using a large spatula, carefully transfer the sandwich block to a cutting board. Slice into sandwiches and transfer to a paper towel-lined serving plate. Serve warm or room temperature.
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indiana kitchen ham casserole

Ham Casserole

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indiana kitchen ham casserole
Ham Casserole
Print Recipe
Here’s an easy, “throw it together” casserole that’s true comfort food—perfect for an Indiana Kitchen boneless quarter ham.
Servings Prep Time
8 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
50 minutes
indiana kitchen ham casserole
Ham Casserole
Print Recipe
Here’s an easy, “throw it together” casserole that’s true comfort food—perfect for an Indiana Kitchen boneless quarter ham.
Servings Prep Time
8 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 2-quart baking dish.
  3. Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes, etc.
  4. Melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes. Sprinkle with bread crumbs.
  5. Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.
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japanese deep fried pork recipe tonkatsu featuring indiana kitchen pork loin

Tonkatsu

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japanese deep fried pork recipe tonkatsu featuring indiana kitchen pork loin

japanese deep fried pork recipe tonkatsu featuring indiana kitchen pork loin
Tonkatsu
Print Recipe
Turns out Hoosiers aren't the only ones who love breaded pork loin! Tonkatsu is Japan's version, typically served with savory Tonkatsu sauce, available in the international aisle at many supermarkets. Try it using Indiana Kitchen pork loin!
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
japanese deep fried pork recipe tonkatsu featuring indiana kitchen pork loin
Tonkatsu
Print Recipe
Turns out Hoosiers aren't the only ones who love breaded pork loin! Tonkatsu is Japan's version, typically served with savory Tonkatsu sauce, available in the international aisle at many supermarkets. Try it using Indiana Kitchen pork loin!
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Slice the pork loin crosswise to make four 1-inch thick cutlets. (You'll have extra tenderloin left over to make more tonkatsu or to use for another recipe.)
  2. Coat the cutlets in a layer of flour, then dip in egg, then coat with a layer of bread crumbs.
  3. In a large frying pan over medium-high heat, coat entire pan-bottom with 1/4" to 1/2" of oil and heat until 350 degrees F. (If you add a drop of water to the hot oil and it "crackles" back at you, it's ready.)
  4. Working in batches if needed, fry pork cutlets 3 to 5 minutes per side, letting each side achieve a rich golden brown.
  5. Set aside to cool for a few minutes. Slice into 5 or 6 large pieces and serve over rice with Tonkatsu sauce.
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