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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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Bacon-Wrapped Avocado

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And you thought avocados were just for guacamole! It’s a great appetizer that’ll leave guests clamoring for the recipe.

Bacon-Wrapped Avocado
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Bacon-Wrapped Avocado
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Ingredients
Servings:
Instructions
  1. Heat oven to 425 degrees F.
  2. In a small bowl, mix brown sugar and chili powder. Set aside.
  3. Line baking sheet with aluminum foil.
  4. Cut open the avocado, and remove the pit. Slice 3/4" slices lengthwise then cut each in half.
  5. Cut each slice of bacon in 3 to 5 pieces. Wrap each piece around the avocado. Roll bacon in the brown-sugar mixture, and place on baking sheet.
  6. Bake for 10 to 15 minutes. Remove from the oven, transfer to a platter and stick a toothpick in each for serving.
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A delicious surf and turf combo meets in these Bacon Wrapped Scallops featuring Indiana Kitchen bacon

Bacon-Wrapped Scallops with Chili Butter

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A delicious surf and turf combo meets in these Bacon Wrapped Scallops featuring Indiana Kitchen bacon

A delicious surf and turf combo meets in these Bacon Wrapped Scallops featuring Indiana Kitchen bacon
Bacon—Wrapped Scallops With Chili Butter
Print Recipe
Scallops meet bacon it the most delicious of ways. Surf and turf have never been a more perfect match than they are in this dish.
A delicious surf and turf combo meets in these Bacon Wrapped Scallops featuring Indiana Kitchen bacon
Bacon—Wrapped Scallops With Chili Butter
Print Recipe
Scallops meet bacon it the most delicious of ways. Surf and turf have never been a more perfect match than they are in this dish.
Ingredients
Servings:
Instructions
  1. Wrap Indiana Kitchen bacon pieces around the outside of the scallops, then attach with a wooden skewer or toothpicks. Cook in a 425 degree oven (on a drip pan) for 20 minutes, or under the broiler for 15 minutes, or grill until Indiana Kitchen bacon is sizzling and brown and scallops are an opaque white.
  2. Melt butter and stir in chili powder and cayenne. Drizzle over scallops before serving.
Recipe Notes

*Partially precook the Indiana Kitchen bacon, please. And do not skip the chili butter! It is delicious.

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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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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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