Pork

Pork “the other white meat”. Pork is a fantastic lean protein that is extremely versatile and delicious. Pork has shown to improve metabolic rate, immune health, and muscle repair. All pork products are raised and processed in PA!

Garlic Butter Pork Chops

Ingredients

  • 4 bone-in pork chops

  • coarse salt - to season

  • freshly ground black pepper - to season

  • 1 tablespoon olive oil

  • 3 tablespoon butter - divided

  • 2 springs fresh thyme - (plus 1 tbsp fresh chopped thyme, stems removed)

  • 6 cloves garlic - minced

Directions

  1. Season - Generously season both sides of pork chops with salt and pepper.

  2. Cook - Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, and the chops, 2 tablespoons butter, and 2-3 sprigs of fresh thyme to the skillet. Cook the pork chops for 3-4 minutes on each side, or until the outside is golden and the internal temperature reads 145°F (or a little below) with a digital meat thermometer.

  3. Add the remaining butter, garlic, and thyme - Add the remaining butter, minced garlic, and chopped thyme to the skillet. Use a spoon to drizzle the garlic butter sauce over the pork chops before flipping the pork chops over and spooning the garlic butter over the pork chops on the other side. Repeat for 1-2 minutes.

  4. Serve - Immediately remove pork chops from the skillet and serve with all your favorite sides. Enjoy!

Directions

  • Dry the pork shoulder, rub all over with salt and pepper.

  • Combine the Rub ingredients then rub all over the pork.

  • Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don’t worry about spreading it) and squeeze over the juice of the oranges.

  • Slow Cook on low for 10 hours or on high for 7 hours.

  • Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.

  • Cut and squeeze lime juice over shredded pork

  • Pro Tip: serve on warmed corn tortillas with a vinaigrette slaw - vinaigrette vegetable slaw recipe under veggies button

Ingredients

  • 2 kg / 4 lb pork shoulder (pork butt) , skinless, boneless (5lb/2.5kg bone in)

  • 2 1/2 tsp salt

  • 1 tsp black pepper

  • 1 onion , chopped

  • 1 jalapeno , deseeded, chopped

  • 4 cloves garlic, minced

  • 3/4 cup juice from orange (2 oranges)

  • 1 lime

    Rub

    • 1 tbsp dried oregano

    • 2 tsp ground cumin

    • 1 tbsp olive oil

    • 2 tbs garlic powder

    • 2 tbs onion poweder

Slow Cooker Pulled Pork

Baked Ham

Ingredients

For the ham: 

  • 1bone in ham

  • water

  • foil, heavy-duty is nice here

Directions

  1. Heat oven to 325ºF.

  2. Calculate your ham’s cooking time. For this recipe, you’re going to roast your ham for 10 minutes a pound total, but you’re going to crank the oven temperature up to 425ºF during the last 30 minutes, during which time you’ll glaze it twice. So, calculate your ham’s total cooking time; then subtract 30 minutes to calculate how long the ham will be in the oven for the first portion of the cooking period. (For example, if your ham weighs 13.69 lbs, you’ll roast it for 1 hour and 45 minutes at 325ºF; then 30 minutes at 425ºF.)

  3. Place ham, fat side up, in a roasting pan large enough to fit it. Add 2 cups of water or enough so that the water reaches about 1/2 inch up the sides of the pan. Cover the pan tightly with foil and transfer to the oven. Set the timer for the amount of time you calculated in step 2. 

  4. Meanwhile, make the glaze: whisk together the brown sugar, maple syrup, and freshly squeezed orange juice. Set aside. 

  5. After the first portion of the cooking is complete, remove the ham from the oven, and increase the oven temperature to 425ºF. Remove the foil. Brush the ham all over generously with the glaze and return the ham to the oven for 15 minutes. Brush the ham again generously all over with the glaze and cook for another 15 minutes. (If you have any leftover glaze, dump it over the ham during the last 5 minutes of cooking time.) 

  6. Remove ham from the oven and let rest for at least 20 minutes before carving. 

  7. Carve by removing large chunks of meat and slicing up those chunks. Save the bone for soup. 

For the glaze

  • 1/4 cup brown sugar

  • 1/4 cup maple syrup

  • 1/4 cup fresh orange juice

  • 4 Tbs apple cider vinegar

  • 2 Tbs Dijon mustard