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SMOKED PORK CHOP
Submitted by Melissa Cookston, Yazoo’s Delta Q

  • 1 6-8 lb Bone in Pork loin
  • 2 Tablespoons Yazoo’s Ultimate BBQ Rub
  • 1 cup Yazoo’s Original BBQ Sauce
To prepare pork loin, rinse and pat dry. Using a filet knife, carefully remove silverskin from loin. French the bones by trimming meat from between bones and then scraping away any meat/silverskin from bones. Season loin liberally with Yazoo’s Ultimate BBQ rub or your favorite seasonings. Allow to marinate covered for a minimum of four hours or overnight.

Prepare smoker and preheat to 250 degrees. We like to use fruit wood chunks such as cherry or apple when we smoke pork along with a base of charcoal. Cover bones with aluminum foil to keep from darkening, then place in smoker for 2 hours or until internal temperature reaches 155°. Remove from smoker and allow to rest loosely covered with a sheet of foil for at least 15 minutes. Slice between every other bone to get a show-stopping double-cut pork chop that will rival any you can get in a restaurant. Lightly glaze each chop with Yazoo’s Chipotle Bold BBQ Sauce or your favorite sauce and serve.

Chops can also be wrapped individually in clear wrap, then refrigerated. When you are ready to serve, fire up the grill and sear each side to warm up and get an impressive grill mark for your guests, then lightly glaze with sauce and serve.
 



BBQ BEER-BRINED PORK CHOPS
Submitted by Daddy's BBQ Sauce
  • (4-6) thick, fresh pork chops
  • 4 tsp. Daddy's BBQ Sweet Love Original Rub
  • (1) 12 oz. Lazy Magnolia Indian Summer spiced ale
  • Daddy's BBQ Brown Sugar & Honey sauce
  • 1 1/2 cups water
  • 3 tablespoons pure cane syrup
  • 3 tablespoons dark brown sugar
  • 1/4 cup sea salt
  • handful ice cubes
  • 1 gallon-size resealable plastic bags
  • meat thermometer

Set aside pork chops & Daddy's BBQ Brown Sugar & Honey sauce. Mix all other ingredients in a large bowl until salt and sugar dissolve, pour into the resealable plastic bag; add pork chops & ice. Allow to marinate in fridge or in an ice chest for 4 hours. Sprinkle a light amount of Daddy's BBQ Sweet Love Original Rub on top side of chops. (for more heat, add more rub) Cook on the grill (you'll need to turn about every 10 minutes) or in the oven until chops reach an internal temp of 145 degrees. Allow meat to rest 3 minutes before cutting. Serve with Daddy's BBQ Brown Sugar & Honey sauce and your choice of sides and additional Lazy Magnolia Indian Summer beer!
 



BARBECUED SPARERIBS ON A CHARCOAL GRILL
  • 2 full slabs pork spareribs (about 6 lbs. total)
  • 3/4 cup dry rub for barbecue
  • 2 (3-inch) wood chunks or 2 cups wood chips
  • Heavy-duty aluminum foil
  • Brown paper grocery bag
  • 2 cups barbecue sauce (optional)

Rub both sides of the ribs with the dry rub and let stand at room temperature for 1 hour. For stronger flavor, wrap the rubbed ribs in a double layer of plastic and refrigerate for up to 1 day. Soak wood chunks in cold water to cover for 1 hour and drain, or place the wood chips on an 18-inch square of aluminum foil, seal to make a packet, and use a fork to create about six holes to allow smoke to escape. Hickory is the traditional wood choice with ribs, but some like mesquite as well.

Meanwhile, light a large chimney filled a bit less than halfway with charcoal briquettes (about 2-1/2 lbs. or 40 coals) and allow to burn until covered with a thin layer of gray ash. Empty the coals into one side of the grill, piling them up in a mound two or three briquettes high. Keep the bottom vents completely open. Place the wood chunks or the packet with the chips on top of the charcoal. Put the cooking grate in place, open the grill lid vents completely, and cover, turning the lid so that the vents are opposite the wood chunks or chips to draw smoke through the grill. Let the grate heat for 5 minutes and clean it with a wire brush.

Position the ribs over the cool part of the grill. Turn the ribs every 30 minutes until the meat starts to pull away from the bones and has a rosy glow on the exterior (2 to 3 hours). The initial temperature inside the grill will be about 350 degrees; it will drop to 250 degrees after 2 hours. Remove the ribs from the grill and completely wrap each slab in foil. Put the foil-wrapped slabs in a brown paper bag and crimp the top of the bag to seal tightly. Allow to rest at room temperature for 1 hour. Unwrap the ribs and brush with barbecue sauce if desired, or serve with sauce on the side.
 



GRILLED BARBECUE PORK STEAKS
  • 4 pork blade steaks with 1 inch or more thickness
  • 1 half cup of your favorite barbecue sauce
  • 1 third cup of natural honey (may substitute brown sugar or molasses for variations).
  • 1 tablespoon of Worchester sauce
  • 1 teaspoon of garlic salt
  • 1 half teaspoon of favorite mustard

Bring barbecue grill to acceptable cooking level. Place steaks on the grill grate about four inches just above the medium to slow coals and cook for approximately 5-8 minutes on each side or until meat thermometer indicates about 150 degrees internal temperature.

As the steaks cook, combine remaining ingredients in a small mixing bowl, then continue to brush steaks with marinade sauce until cooking is complete (about five minutes). With cooking adjustments, pork chops will also work.

Serve with a mixed salad and foil-wrapped sweet potato or fresh corn for a southern taste delight.
 



EASY CITRIS PORK CHOPS
  • 1 small can crushed pineapple
  • 1 c. orange juice
  • Dash of ginger
  • Salt and pepper

Place your chops in a shallow baking pan and top with the pineapple and orange juice. Bake in a 325° oven, or covered grill for about 1 hour. Sprinkle with salt and pepper before serving.
 



CUBAN BARBECUED PORK SHOULDER w/ PINEAPPLE MANGO MOJO & SWEET POTATO COCONUT HASH
Submitted by Robert Meitzer, Palace Arms Restaurant

Pork Shoulder:

  • Pork Shoulder - 4-6 lbs.
  • Olive Oil - ¼ cup
  • Garlic minced - ¼ cup
  • Cumin ground - ¼ cup
  • Cilantro chopped - 1 cup
  • Jalapeno minced - 3 each
  • Lime juice - 1 each
  • Ginger minced - 2 Tbsp.
  • Salt and pepper - 2 Tbsp

Mango Mojo:

  • Olive Oil - ¼ cup
  • Yellow onions small dice - 2 each
  • Fresh pineapple small dice - 4 Cups
  • Mango diced - 2 Cups
  • Limes juice and zest - 3 each
  • Oranges juice and zest - 2 each
  • Garlic minced - ¼ cup
  • Parsley fine chop - 1cup
  • Cilantro fine chop - 1 cup
  • Red Chili Flakes - 2 Tbsp
  • Red Bell Pepper small dice - 1 each
  • Salt and pepper - To taste

Sweet Potato Hash:

  • Sweet Potato medium dice - 2 cups
  • Melted Butter - ¼ cup
  • Yellow Onion diced - ½ each
  • Shredded Coconut - ½ cup
  • Cinnamon - 1 tsp.
  • Allspice - 1/2 tsp.
  • Brown Sugar - 3 Tbsp.
  • Salt - To taste

For Pork Shoulder: Preheat grill and oven to 325 degrees. In a mixing bowl place all ingredients minus pork and stir to a paste. Place pork on grill and cook for 45 minutes turning often. Remove from grill and place in roasting pan. Rub herb paste all over pork and place in oven. Cook coved with foil for 2 hr. Remove from pan and place in paper grocery bag and seal end. Let stand in bag for 1 hr. then remove. Take two forks and shred off meat. (Serve just about any way)

For Mango Mojo: Caramelize onions in a saute pan and place in a large mixing bowl. Add remaining ingredients and stir well.

For Sweet Potato Hash: Blanch sweet potato and chill. In a medium saute pan on medium high heat and add onions. When caramelized add sweet potato and cook for 5 minutes. Add remaining ingredients and saute till potato is brown.
 



ORANGE MARMALADE PORK TENDERLOIN w/ SMOKED RED ONION CONFIT
  • 2 lb. Pork tenderloin, well trimmed

Brine:

  • 1/4 Cup salt
  • 1/4 Cup sugar
  • 1 Qt water

Glaze:

  • 1 clove garlic, minced
  • 1 TBS fresh ginger, peeled and minced
  • 1/2 Cup orange marmalade
  • 1 TBS fresh rosemary, finely chopped

Prepare pork tenderloin by trimming the silverskin and excess fat. Mix brine ingredients using water hot enough to dissolve the sugar and salt. Cool and place in a resealable plastic bag with the pork tenderloin. Refrigerate for 1 hour. Preheat grill or prepare a good bed of coals. Remove tenderloin from brine and pat dry. Mix glaze ingredients. Coat tenderloins thoroughly with glaze and cook over high for 7 minutes. Turn, baste again with glaze and cook for 7 minutes. (A thermometer inserted in the thickest part of the meat should read 155° to 160°)

Smoked Red Onion Confit:
This can be made a day or two in advance and kept covered and refrigerated.

  • 2 LB red onions, peeled and quartered
  • 1/4 Cup red wine vinegar
  • 1/4 Cup red wine
  • 1/4 Cup brown sugar

Prepare a bed of coals in the smoker. Soak a couple of handfuls of hickory or apple chips for at least 20 minutes. Set up the smoker. Put the onions on the grill and smoke for an hour. Use a grill basket or grill wok to make sure the onions don’t fall through the grate. Meanwhile, heat the wine vinegar in a saucepan over medium heat. Stir in the brown sugar and thoroughly dissolve. Set aside until onions are smoked. When onions are ready, put them in a food processor with the wine, vinegar and sugar mixture. Pulse until you have a marmalade texture. These will keep for several days, covered and refrigerated.
 



PIT STOP BRATWURST
  • 1 pkg. Bratwurst
  • 1 onion sliced
  • 1 bell pepper sliced
  • 1 can your favorite beer
  • 1 Tbsp. brown sugar
  • 1/2 c. barbecue sauce

Combine all ingredients in a bowl and cover. Chill for as long as possible. Cook on a hot grill with the sliced onions and bell peppers and remaining sauce in a sauce pan. Cook until bratwursts plump up. Serve on a bun or French style roll and top with your cooked onions and bell peppers. Add hot sauce if desired.