Pork

Double Pork Sliders

Double Pork Sliders
Serves 8
These sliders made with pork chops and bacon are perfect for tailgating or dinner parties.
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Ingredients
  1. 4 thin boneless pork loin chops (¼ to ½ in thick)
  2. 2 slices bacon
  3. 8 slider buns
  4. 2 tbsp butter, softened
  5. Salt and pepper
  6. 4 tablespoons steak sauce
Instructions
  1. Set the EGG for direct cooking at 400°F / 204°C.
  2. On a Half Moon Griddle, cook bacon, stirring occasionally, over medium heat for one minute or until there is enough bacon fat released to coat the bottom of the griddle. Push bacon to side and add the chops. Sprinkle chops with salt and pepper. Cook chops for 3 to 10 minutes or until lightly browned and internal temperature on a thermometer reads between 145°F to 160°F / 63°C to 71°C, turning once halfway through. Remove chops and bacon, draining bacon on paper towels and resting chops for a minimum of 3 minutes.
  3. Cut each chop in half so you have 8 pieces; place chops in buns. Top chops with steak sauce and bacon strips. These bacon-infused sandwiches are ideal for tailgating and cocktail parties.
Tasty variations
  1. Italian: Before cooking, dip chops in 2 large eggs, then in seasoned fine dry bread crumbs to cover (approximately 3 tbsp of bread crumbs per chop.) Cook as directed except sprinkle on 1½ tbsp of shredded Parmesan or Provolone on each chop after turning the chops. Omit the butter and steak sauce. Spread buns with ½ tbsp of pre-prepared pesto; add pork and bacon, then top with roasted red pepper slices and arugula
  2. Asian: Cook chops as directed. Omit butter and steak sauce. Place pork and bacon on buns and top with 1 tablespoon bottled peanut sauce. Toss 1 cup shredded cabbage with 2 tbsp of rice vinegar; add to sandwiches atop peanut-sauced chops.
  3. Serves 8
  4. Recipe and photo courtesy of Big Green Egg® and the National Pork Board. For more information, please visit porkbeinspired.com.
Cooks Recipes http://recipe.cookswarehouse.com/

Baby Back Ribs

Baby Back Ribs
Flavorful, tender and fast - no grill needed!
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2-3 pounds baby back ribs
  2. 1 teaspoon salt
  3. 1 teaspoon black pepper
  4. 1 teaspoon cumin
  5. 1 teaspoon paprika
  6. ½ teaspoon cayenne pepper
  7. 1 teaspoon garlic powder
  8. ½ teaspoon Colman’s mustard
  9. 2 tablespoons vegetable oil
  10. 1 cup chicken broth
  11. 8 ounces of your favorite BBQ sauce
Instructions
  1. Mix all the spices together and rub into the ribs. Heat the oil in the Fagor pressure cooker and brown the ribs on both sides.
  2. Insert a cooking rack and place the ribs on the rack.
  3. Add the broth, close and lock. Bring to pressure on high heat, reduce heat to medium and cook for 30 minutes at high pressure.
  4. Release pressure. Serve with a little bit of its natural juices mixed with BBQ sauce.
Notes
  1. © Fagor America, 2017
Cooks Recipes http://recipe.cookswarehouse.com/

Apricot-Ancho Barbecue Glaze

Apricot-Ancho Barbecue Glaze
The perfect combination of sweet and spicy, try this barbecue glaze with grilled shrimp, pork or chicken.
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 6 slices bacon, cooked, crumbled
  2. 1½ cup (195 g) onion, peeled, diced
  3. 1 Tablespoon minced garlic
  4. ¾ cup (180 ml) ketchup
  5. ¾ cup (180 ml) orange juice
  6. ¾ cup (165 g) dark brown sugar, packed
  7. ¼ cup (60 ml) malt vinegar
  8. 2 ancho chilies, stemmed, diced
  9. 1 teaspoon paprika
  10. 1 teaspoon dry mustard
  11. 1 teaspoon Tabasco sauce
  12. 1 teaspoon cayenne pepper
  13. 2 teaspoons salt
  14. 1 teaspoon ground black pepper
  15. 1 cup (165 g) apricots, pitted, sliced
Instructions
  1. Sauté the bacon in a large sauté pan over medium heat until almost crisp, about 4 minutes. Add the onions and sauté until browned, about 5 minutes. Add the garlic and sauté until aromatic, about 1 minute
  2. Add all the remaining ingredients. Simmer until the apricots are very soft, about 10 minutes. Taste the sauce and season with additional salt and pepper, if needed.
  3. Transfer sauce to Vitamix container and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 30 seconds, until relatively smooth.
  7. The glaze is ready to use, or it can be cooled and stored in a covered container in the refrigerator for up to a week.
Notes
  1. Yields: 4 cups
  2. © 2017 Vita-Mix Corporation
Cooks Recipes http://recipe.cookswarehouse.com/