CARING. AND SHARING.
CARING. AND SHARING.
QUICK & EASY PORK RECIPES INSIDE
Enjoy It’s no surprise that some of the best pork dishes come from pig farmers themselves. After all, we take pride in producing safe, nutritious, wholesome products for people all over the world to enjoy. In this spirit, we share some sure-to-please recipes and invite you to meet the men and women who know pork best.
Labor of Love America’s pig farmers have a long history of responsible practices. And our industry just keeps getting “We care for the land and our animals, and we’re good
better. In fact today, there is no higher
neighbors. It’s just the right thing to do.”
quality, safer pork in the world. Today, America’s pig
Randy Spronk, farmer, Minnesota
farmers are leaders in the use of responsible practices that benefit the environment, the animals and their communities.
Perfect Pulled Pork 1 5-pound boneless pork butt (shoulder) 1 1/2 teaspoons smoked paprika 2 teaspoons black pepper 1 teaspoon cayenne
1 teaspoon dried thyme 1 teaspoon garlic powder 1/2 teaspoon salt 1 cup water soft sandwich buns
Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender. Remove pork from the slow cooker, and place onto a large cutting board or platter. Let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce. Serves 16-20 Serving Suggestion: Bring the flavor of pulled pork to your slow cooker. Add your favorite bottled barbecue sauce, and nothing could be simpler. Serve with baked beans, coleslaw and potato chips.
“Farming is my way of life. It’s my future, and I’m doing everything I can to pass it on to future generations.” – Karen Richter, farmer, Minnesota
Grilled Pork Chops with Basil-Garlic Rub 4 pork bone-in rib chops, 3/4-inch thick Basil-Garlic Rub: 2 cloves garlic , peeled 1 cup fresh basil, packed 2 tablespoons lemon juice , fresh 2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper
With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt and pepper, and process to make thin, wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes. Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees F, followed by a 3-minute rest time. Serves 4
“My job as a farmer is to bring good, nutritious food to the world. I’m proud to be a farmer.” – Tim Bierman, farmer, Iowa
Honey-Mustard Tenderloin 1 pound pork tenderloin 4 tablespoons honey 2 tablespoons cider vinegar 2 tablespoons brown sugar 1 tablespoon Dijon-style mustard
Combine all ingredients but tenderloin; coat tenderloin well with sauce. Roast in 375 degrees F oven for 20-27 minutes, basting occasionally, until meat thermometer registers 145 degrees F, followed by a 3-minute rest time. Slice thinly to serve. Serves 4 Serving Suggestion: A simple way to turn a weekday meal into something special. Serve with wild rice mix and steamed, fresh asparagus.
“We’re committed to producing the best pork anywhere, and we’re constantly improving our practices. Pork in this country is actually 16 percent leaner than it was just 15 years ago.” – Henr y Moore, farmer, North Carolina
Italian Pork Kabobs with Summer Vegetables 1 1/2 pounds boneless pork loin roast, trimmed, cut into 1-inch cubes 2 tablespoons red wine vinegar 1/2 teaspoons red pepper flakes, or less to taste 1 tablespoon extra-virgin olive oil 1 tablespoon fresh basil, chopped OR 1 teaspoon dried basil
1 tablespoon fresh oregano, chopped OR 1 teaspoon dried oregano 2 cloves garlic , chopped 2 small zucchini, trimmed and cut crosswise into rounds 2 large bell peppers, seeded and cut into 1-inch squares 1 1/2 teaspoons kosher salt
Prepare a medium-hot grill. Whisk vinegar, 1 teaspoon salt and hot red pepper together in large bowl. Whisk in oil, basil, oregano and garlic. Add pork, and toss to coat. Spread zucchini and bell peppers on top of pork, season with remaining 1/2 teaspoon salt. Stir to coat with marinade. Let marinate 5-15 minutes. Skewer pork, zucchini and bell peppers, alternating ingredients, onto 6 metal kabob skewers. Lightly oil cooking grate. Place kabobs on grill and cover grill. Cook, turning occasionally, for about 10-12 minutes or until pork is browned. Let stand for 3 minutes, then serve. Serves 6
“Every day on farms across America, pig farmers demonstrate that nobody cares as much about this industry than we do.”
– Peggy Greenway, farmer, South Dakota
Grilling Times & Temperatures Thickness/ Weight
*Internal Temp.
Chops, Bone-In or Boneless
¾"
145°
8–9 min
Thick Chop
1½"
145°
12–16 min 10–15 min
Method
Grilling over direct heat OR Broiling 4" from heat
Cut
Loin Kabobs Tenderloin Ground Pork Patties
Grilling over indirect heat (285° F)
Roasting
Cook Time
1" cubes
Tender
1–1½" lbs
145°
20 min
½"
160°
8–10 min 10 min per lb
Loin Roast
2–5 lbs
145°
Shoulder Roast (Butt)
3–6 lbs
Tender
45 min per lb
—
Tender
1½–2 hrs total
Loin Roast, Bone-In or Boneless
2–5 lbs
145°
20 min per lb
Shoulder Roast (Butt)*
3–6 lbs
150°
30 min per lb
—
145°
20–30 min
Ribs
Tenderloin
Given the genetic, animal health, feed and production practice improvements in the pork industry, pork no longer needs to be overcooked. To check doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture, which recommends cooking roasts, tenderloins and chops to an internal temperature of 145 degrees F, followed by a 3 minute rest time. This results in a flavorful, tender and juicy eating experience. Ground pork, like all ground meat, should be cooked to 160 degrees F. Pre-cooked ham can be reheated to 140 degrees F or enjoyed cold.
For more great recipes, visit PorkBeInspired.com
porkcares.com
©2009, 2012 This message funded in part by America’s Pork Checkoff program.
# 04847-06/12
QUICK & EASY PORK RECIPES INSIDE
Enjoy It’s no surprise that some of the best pork dishes come from pig farmers themselves. After all, we take pride in producing safe, nutritious, wholesome products for people all over the world to enjoy. In this spirit, we share some sure-to-please recipes and invite you to meet the men and women who know pork best.
Labor of Love America’s pig farmers have a long history of responsible practices. And our industry just keeps getting “We care for the land and our animals, and we’re good
better. In fact today, there is no higher
neighbors. It’s just the right thing to do.”
quality, safer pork in the world. Today, America’s pig
Randy Spronk, farmer, Minnesota
farmers are leaders in the use of responsible practices that benefit the environment, the animals and their communities.
Perfect Pulled Pork 1 5-pound boneless pork butt (shoulder) 1 1/2 teaspoons smoked paprika 2 teaspoons black pepper 1 teaspoon cayenne
1 teaspoon dried thyme 1 teaspoon garlic powder 1/2 teaspoon salt 1 cup water soft sandwich buns
Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender. Remove pork from the slow cooker, and place onto a large cutting board or platter. Let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce. Serves 16-20 Serving Suggestion: Bring the flavor of pulled pork to your slow cooker. Add your favorite bottled barbecue sauce, and nothing could be simpler. Serve with baked beans, coleslaw and potato chips.
“Farming is my way of life. It’s my future, and I’m doing everything I can to pass it on to future generations.” – Karen Richter, farmer, Minnesota
Grilled Pork Chops with Basil-Garlic Rub 4 pork bone-in rib chops, 3/4-inch thick Basil-Garlic Rub: 2 cloves garlic , peeled 1 cup fresh basil, packed 2 tablespoons lemon juice , fresh 2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper
With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt and pepper, and process to make thin, wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes. Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees F, followed by a 3-minute rest time. Serves 4
“My job as a farmer is to bring good, nutritious food to the world. I’m proud to be a farmer.” – Tim Bierman, farmer, Iowa
Honey-Mustard Tenderloin 1 pound pork tenderloin 4 tablespoons honey 2 tablespoons cider vinegar 2 tablespoons brown sugar 1 tablespoon Dijon-style mustard
Combine all ingredients but tenderloin; coat tenderloin well with sauce. Roast in 375 degrees F oven for 20-27 minutes, basting occasionally, until meat thermometer registers 145 degrees F, followed by a 3-minute rest time. Slice thinly to serve. Serves 4 Serving Suggestion: A simple way to turn a weekday meal into something special. Serve with wild rice mix and steamed, fresh asparagus.
“We’re committed to producing the best pork anywhere, and we’re constantly improving our practices. Pork in this country is actually 16 percent leaner than it was just 15 years ago.” – Henr y Moore, farmer, North Carolina
Italian Pork Kabobs with Summer Vegetables 1 1/2 pounds boneless pork loin roast, trimmed, cut into 1-inch cubes 2 tablespoons red wine vinegar 1/2 teaspoons red pepper flakes, or less to taste 1 tablespoon extra-virgin olive oil 1 tablespoon fresh basil, chopped OR 1 teaspoon dried basil
1 tablespoon fresh oregano, chopped OR 1 teaspoon dried oregano 2 cloves garlic , chopped 2 small zucchini, trimmed and cut crosswise into rounds 2 large bell peppers, seeded and cut into 1-inch squares 1 1/2 teaspoons kosher salt
Prepare a medium-hot grill. Whisk vinegar, 1 teaspoon salt and hot red pepper together in large bowl. Whisk in oil, basil, oregano and garlic. Add pork, and toss to coat. Spread zucchini and bell peppers on top of pork, season with remaining 1/2 teaspoon salt. Stir to coat with marinade. Let marinate 5-15 minutes. Skewer pork, zucchini and bell peppers, alternating ingredients, onto 6 metal kabob skewers. Lightly oil cooking grate. Place kabobs on grill and cover grill. Cook, turning occasionally, for about 10-12 minutes or until pork is browned. Let stand for 3 minutes, then serve. Serves 6
“Every day on farms across America, pig farmers demonstrate that nobody cares as much about this industry than we do.”
– Peggy Greenway, farmer, South Dakota
Grilling Times & Temperatures Thickness/ Weight
*Internal Temp.
Chops, Bone-In or Boneless
¾"
145°
8–9 min
Thick Chop
1½"
145°
12–16 min 10–15 min
Method
Grilling over direct heat OR Broiling 4" from heat
Cut
Loin Kabobs Tenderloin Ground Pork Patties
Grilling over indirect heat (285° F)
Roasting
Cook Time
1" cubes
Tender
1–1½" lbs
145°
20 min
½"
160°
8–10 min 10 min per lb
Loin Roast
2–5 lbs
145°
Shoulder Roast (Butt)
3–6 lbs
Tender
45 min per lb
—
Tender
1½–2 hrs total
Loin Roast, Bone-In or Boneless
2–5 lbs
145°
20 min per lb
Shoulder Roast (Butt)*
3–6 lbs
150°
30 min per lb
—
145°
20–30 min
Ribs
Tenderloin
Given the genetic, animal health, feed and production practice improvements in the pork industry, pork no longer needs to be overcooked. To check doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture, which recommends cooking roasts, tenderloins and chops to an internal temperature of 145 degrees F, followed by a 3 minute rest time. This results in a flavorful, tender and juicy eating experience. Ground pork, like all ground meat, should be cooked to 160 degrees F. Pre-cooked ham can be reheated to 140 degrees F or enjoyed cold.
For more great recipes, visit PorkBeInspired.com
porkcares.com
©2009, 2012 This message funded in part by America’s Pork Checkoff program.
# 04847-06/12
