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Cowboy Beans

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Cowboy Beans
Print Recipe
Servings Prep Time
12 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
12 servings 30 minutes
Cook Time
1 hour
Cowboy Beans
Print Recipe
Servings Prep Time
12 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
12 servings 30 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350°F.
  2. In a 4 quart, heavy bottom, oven-safe pot (like a Dutch oven) over medium heat, add ground beef, onion, bell pepper, garlic salt and onion powder. Cook until the ground beef is no longer pink. Drain the excess liquid.
  3. Add cooked bacon crumbles, brown sugar, baked beans, barbecue sauce and dijon mustard. Stir to incorporate all ingredients.
  4. Cover and bake for 1 hour. (When done, the beans should be hot and bubbly and thickened.) Serve warm.
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jalapeno poppers breaded fried and featuring Indiana Kitchen boston butt pork shoulder pulled pork filling

Shredded Pork Poppers

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jalapeno poppers breaded fried and featuring Indiana Kitchen boston butt pork shoulder pulled pork filling
Shredded Pork Poppers
Print Recipe
Here’s a little heat to enjoy as the cooler fall temperatures start to set in, featuring some Indiana Kitchen pulled pork.
Servings Prep Time
12 poppers 25 minutes
Cook Time
35 minutes
Servings Prep Time
12 poppers 25 minutes
Cook Time
35 minutes
jalapeno poppers breaded fried and featuring Indiana Kitchen boston butt pork shoulder pulled pork filling
Shredded Pork Poppers
Print Recipe
Here’s a little heat to enjoy as the cooler fall temperatures start to set in, featuring some Indiana Kitchen pulled pork.
Servings Prep Time
12 poppers 25 minutes
Cook Time
35 minutes
Servings Prep Time
12 poppers 25 minutes
Cook Time
35 minutes
Ingredients
Servings: poppers
Instructions
  1. Slice each jalapeño open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapeños and scrape out the seeds and membranes with a knife.
  2. Add the milk and water to a large bowl and soak the jalapeños for 15 minutes, stirring once or twice.
  3. Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands.
  4. Drain the jalapeños and pat them dry. Stuff 1 to 2 tablespoons cheese filling into each pepper.
  5. Put the flour in a shallow dish. Whisk the eggs and 1/2 teaspoon salt in another dish. Put the breadcrumbs in a third dish. One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
  6. Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F.
  7. Fry the jalapenos in batches, turning until golden brown, 4 to 5 minutes per batch.
  8. Drain on paper towels. Sprinkle with salt and serve with barbecue sauce.
Recipe Notes

*This recipe assumes you already have pulled pork prepared. For our Indiana Kitchen Pulled Pork recipe, see https://indianakitchen.com/recipe/slow-cooker-pulled-pork/.

 

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Crown Roast of Pork

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Crown Roast of Pork
Print Recipe
Try this recipe fit for a king! A crown roast consists of a rack or two of ribs dramatically arranged to look like a crown. Here we show how you can make one out of two racks of Indiana Kitchen spareribs* and offer a recipe for cornbread stuffing to stuff it with!
Servings Prep Time
6-8 servings 15 minutes
Cook Time
2 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
2 hours
Crown Roast of Pork
Print Recipe
Try this recipe fit for a king! A crown roast consists of a rack or two of ribs dramatically arranged to look like a crown. Here we show how you can make one out of two racks of Indiana Kitchen spareribs* and offer a recipe for cornbread stuffing to stuff it with!
Servings Prep Time
6-8 servings 15 minutes
Cook Time
2 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees F.
  2. Trim one edge of ribs all the way across to make ribs uniform height (about 6 or 7 inches tall) and provide a flat base for when stood upright.
  3. Stand ribs upright and form into a crown, using skewers to keep shape. Sprinkle with salt.
  4. Line a small roasting pan with foil and place crown roast in pan. Add meat trimmings to center of crown. Add 2 cups of water to pan. Cover pan and place in oven for 1 and 1/4 hours.
  5. While pork roasts, melt butter in skillet on medium heat. Then saute onion and green pepper until tender, about 5 minutes. Then stir in corn, milk and marjoram and bring to a boil. Remove from heat. Add cornbread stuffing mix; stir until moistened and set aside.
  6. Remove roast from oven. Pour off pan drippings, reserving 1/2 cup and stir those drippings into corn bread stuffing.
  7. Coat entire crown roast with barbecue sauce then fill center of roast with stuffing. Cover center and ends of ribs with foil and place back in oven, basting occasionally with barbecue sauce, for another 35 to 45 minutes, or until ribs are glazed and slightly browned.
  8. Remove foil carefully to keep stuffing intact and serve!
Recipe Notes

*Traditionally, a crown roast of pork is made using a bone-in pork loin, a specialty cut that may only be available by way of special request to your butcher.

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Slow-Cooker Pulled Pork

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Slow-Cooker Pulled Pork
Print Recipe
Servings Prep Time
6 people 30 minutes
Cook Time
6-10 hours
Servings Prep Time
6 people 30 minutes
Cook Time
6-10 hours
Slow-Cooker Pulled Pork
Print Recipe
Servings Prep Time
6 people 30 minutes
Cook Time
6-10 hours
Servings Prep Time
6 people 30 minutes
Cook Time
6-10 hours
Ingredients
Servings: people
Instructions
  1. Layer the bottom of slow-cooker with garlic and onions and add chicken broth.
  2. Combine sugar, chili powder, salt, cumin, and cinnamon in small bowl.
  3. Pat dry the pork with paper towel then rub spice mixture all over meat.
  4. Place pork on top of garlic and onions. Cover and cook until pork is fork tender, approximately 6 to 8 hours on high, 8 to 10 hours on low.
  5. Remove pork from slow-cooker and place on cutting board. Remove and discard bone. Pull pork apart with two forks, discarding any large pieces of fat.
  6. Pour remaining slow-cooker liquid into a heatproof bowl through a strainer. Place solids back into slow cooker. Save liquid if desired.
  7. Return pulled-pork to slow-cooker set on warm. If using barbeque sauce, combine with meat now. If not, use strained liquid, adding ¼ cup at a time until pork is just moistened.
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