Holiday Showstopper:
Whole Stuffed Pork Loin |
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| Prep time: 2 hours | Cook time: 1-2 hours | Servings: 30 |
INGREDIENTS:
4 cups – prepared mashed potatoes, cold
5 cups – French bread stuffing (see recipe below)
1 recipe – The Shed BBQ Holiday Glaze (see recipe below)
1 recipe – The Shed BBQ Savory Rub (see recipe below)
4 cups – prepared brown gravy
1 stick – butter
butcher’s twine
meat trussing needle
The Shed BBQ Savory Rub INGREDIENTS:
1 tablespoon – celery seed
1 tablespoon – cinnamon
1 tablespoon – coriander
1/2 tablespoon – cracked black pepper
1 tablespoon – cumin
1 tablespoon – dill weed
1 tablespoon – dried lemon peel (can substitute 1/2 tablespoon lemon zest or 1/2 teaspoon lemon oil)
1 tablespoon – dried rosemary
1 tablespoon – garlic salt
1 tablespoon – ginger
1/2 tablespoon – ground red pepper
1 tablespoon – marjoram
1 tablespoon – onion powder
1 tablespoon – oregano
1 tablespoon – parsley
1 tablespoon – sage
1 tablespoon – salt
French Bread Stuffing INGREDIENTS:
1 loaf – French bread, day old, cut into small cubes
1 – sweet onion, diced
1 – bell pepper, diced
2 – celery heart stalks, diced
1/4 cup – parsley, fresh, chopped
1/2 pound – bacon, diced
3 – eggs, lightly whisked
2 cups – chicken or vegetable broth
8 ounces – Parmesan cheese, finely grated
3 ounces – Gruyere cheese, finely grated
4 tablespoons – The Shed BBQ Savory Rub
The Shed BBQ Holiday Glaze INGREDIENTS:
1 cup – The Shed “Southern Sweet” BBQ Sauce
2 cups – honey
1 cup – light corn syrup
1 tablespoon – allspice
1/2 cup – maraschino cherry juice
1 tablespoon – whole cloves (optional, put in a sachet)
Savory Rub – Mix all ingredients together.
Holiday Glaze – Prepare glaze by whisking all glaze ingredients together. In a saucepan over medium-low heat, simmer for 10-12 minutes, stirring continuously to prevent burning. Turn heat to low and continue to cook for an additional 20-30 minutes, stirring frequently. Additional allspice may be added to taste. Remove whole cloves before glazing pork.
French Bread Stuffing – In a skillet over medium-high heat, cook diced bacon until soft and set aside to cool. Reserve 2 tablespoons bacon grease in pan.
In the skillet, sauté diced onion, bell pepper, celery and fresh parsley in reserved bacon grease until onions are translucent and vegetables start to soften. Set aside to cool.
In a large bowl, combine French bread, sautéed vegetables, cooked bacon, 3 ounces Gruyere cheese, 3 ounces Parmesan cheese and 4 tablespoons of The Shed BBQ Savory Rub. Mix until ingredients are well-blended.
Add eggs and broth to bread mixture. Mix until bread is moist and well blended.
Pork Loin – Preheat smoker to 325 degrees F.**
With a sharp knife, starting about three inches from the end, cut the boneless pork loin lengthwise down the center about three-quarters deep to about three inches on the other opposite end.
Holding knife at a 45-degree angle, begin trimming additional pork from both the left and right sides of the center cut, creating a boat-like opening for ingredients. Watch the video on the Prairie Fresh YouTube channel.
Stuff loin starting with a layer of cold prepared mashed potatoes on the bottom and topped with French bread stuffing.
With the meat trussing needle, sew the top side of the loin together, leaving approximately 2 inches between each stitch so the stuffing can expand during the cooking process.
Season outside of loin with The Shed BBQ Savory Rub.
Add pats of butter across top of the exposed stuffing.
Place loin in the preheated smoker. Roast loin at 325 degrees F, glazing periodically with The Shed BBQ Holiday Glaze. Approximately 1-2 hours.
Once stuffing rises and begins to brown, add reserved Parmesan cheese to the top and continue to cook. Once internal temperature of loin reaches 145 to 150 degrees F, remove from heat and cover loosely with foil.
Let stuffed loin rest 15-20 minutes before slicing. Slice and enjoy with warm brown gravy.
*This recipe can be made with a Prairie Fresh® Natural boneless half loin. Reduce all ingredients by half.
**This recipe can also be roasted in a 325-degree-F oven.
Family Favorite:
Pork Char Sui Stir Fry |
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| Prep time: 30 Minutes | Cook time: 30-40 minutes | Servings: 10 |
INGREDIENTS:
2 packs – char sui (red BBQ) powder marinade
1 pack – soba noodles (cooked)
2 medium – zucchini, sliced
2 medium – yellow squash, sliced
1 package – snow peas
1 head – broccoli
2 cups – shredded carrots
16 ounces – baby portabella mushrooms, sliced
1 can (14 ounces) – baby corn
1 can (8 ounces) – water chestnuts
1/3 cup – vegetable oil
4 tablespoons – sesame oil
To taste – soy sauce
To taste – ponzu sauce
To taste – stir fry sauce
2-3 – limes
1 bunch – cilantro
To taste – sriracha (optional
To taste – hoisin sauce (optional)
Prepare marinade as directed on package. Marinate pork tenderloins overnight in char sui red BBQ.
Cook tenderloins on a smoker, grill or in the oven until internal temperature reaches approximately 135 degrees F. Remove from heat and let rest 15 to 20 minutes.
Slice tenderloin and set aside. Tenderloin will finish cooking in stir fry.
Using a large wok over medium-high heat, heat approximately 2 tablespoons sesame oil and 3 tablespoons vegetable oil.
Lay vegetables in the wok to cook. Start with squash and zucchini. Stir constantly. Vegetables will absorb oil while cooking.
Add broccoli. Stir. Add soy sauce and ponzu, to taste, and as it absorbs when cooking, add more as the stir fry cooks. Be careful not to add too much soy sauce to prevent it from being too salty. Taste as you go. Stir. Add snow peas. Stir. Squeeze lime over the stir fry. Add mushrooms. Add carrots and water chestnuts. Squeeze more lime juice over stir fry. Cook until all vegetables are soft but still have a firm bite.
Add stir fry sauce. Stir. Move vegetables to outer edges of the wok. Add sliced pork tenderloin.
Cook 5 to 7 minutes or until tenderloin has finished cooking and is heated through.
Stir in prepared soba noodles and remove wok from heat.
Garnish with cilantro. Add sriracha for added heat and/or hoisin sauce for added sweetness.
Serve and enjoy.
Backyard Favorites:
Smoked Pork Mac and Cheese Fried Hand Pies |
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| Prep time: 30 Minutes | Cook time: 6-8 hours | Servings: 12-14 |
INGREDIENTS:
macaroni and cheese, recipe below
chopped smoked pork, recipe below
2 – egg yolks, beaten
oil for frying
Macaroni and Cheese INGREDIENTS:
2 cups – elbow macaroni
1/4 cup – milk, whole
16 ounces – Velveeta® cheese
2 tablespoons – condensed milk
1/2 cup – sharp white cheddar cheese
1/2 teaspoon – salt
1/2 teaspoon -black pepper
Smoked Pork INGREDIENTS:
1 – Prairie Fresh® pork shoulder butt
1 cup – garlic, minced in oil or water
The Shed “Southern Sweet” BBQ Sauce or your favorite sweet barbecue sauce
The Shed “Rack Attack” Rub, to taste
Pork Butt
Rub entire pork butt with garlic.
Preheat smoker to 250 F with pecan wood. Smoke butt with pecan wood at 250 degrees 6-8 hours or until fork tender.
Chop pork and set aside to cool in a bowl.
Once cooled, add The Shed Southern Sweet barbecue sauce until pork is evenly coated but not runny. Add The Shed Rack Attack rub to taste. Chill.
Macaroni and Cheese
In a 6-quart pan, add macaroni to boiling water. Boil until soft (about 8 minutes). In colander, rinse noodles with cold water. In a bowl, set aside to cool.
In 2-quart pan over medium heat, melt cheeses with milk, stirring often to prevent burning. When cheese is melted, stir in salt, pepper, and condensed milk.
Pour melted cheese sauce over noodles. Mix well. Chill.
Hand Pies
Before starting, make sure everything is chilled. Roll out pie dough sheets on floured surface. Using a 6-inch serving bowl as a guide, cut circles from the pie crust. Place 2-4 ounces of Smoked Pork and Macaroni and Cheese in the center of each circle.
Brush egg yolks around the edge of the dough and gently fold over into a half-moon shape.
Using a fork, seal the edges by pressing around the outside edges. Brush outside edges of pie with additional egg yolk.
Place assembled pies in refrigerator for 1 hour to chill.
Heat oil in a pan or deep fryer to 350 F. Fry pies until golden brown.
Let cool and enjoy! Use extra barbecue sauce mixed with rub for dipping.
Alternative Cooking Method for Shoulder Butt: Cook in a slower cooker set on low for 6 to 8 hours.
Pies can be made ahead and frozen. Thaw before frying.
Backyard Favorites:
Fried Pork Chop and Beer Cheese Sammie |
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| Prep time: 15 Minutes | Cook time: 15 Minutes | Servings: 6 |
INGREDIENTS:
6 – pretzel buns, toasted
Breading INGREDIENTS:
¾ cup – hot-flavored potato chips (crushed)
1 tablespoon – salt
½ tablespoon – pepper
½ teaspoon – dried thyme
½ tablespoon – garlic powder
½ tablespoon – onion powder
Egg Wash INGREDIENTS:
½ tablespoon – hot sauce
vegetable oil for frying
Beer Cheese Sauce INGREDIENTS:
4 tablespoons – flour
1 cup – milk
¾ cup – beer (ale or lager)
2 teaspoons – Dijon mustard
2 teaspoons – Worcestershire
1 teaspoon – garlic powder
½ teaspoon -sweet smoked paprika
½ teaspoon – salt
½ pound – sharp white cheddar, freshly grated
½ pound – yellow sharp cheddar, freshly grated
In a saucepan over medium heat, melt butter. Stir in flour and dry seasonings. Cook 3 to 5 minutes, constantly stirring to prevent burning. Whisk in milk gradually until smooth. Whisk in beer, Worcestershire and Dijon mustard.
Cook additional 5 to 10 minutes, letting it come to low bubble. Stir often. Remove from heat.
Stir in grated cheese. Stir until all cheese is melted and sauce is smooth and creamy.
In a bowl, combine corn meal, crushed hot chips, salt, pepper, dried thyme, garlic powder and onion powder. In another bowl, whisk eggs and hot sauce together to make an egg wash. Dip pork chop in egg wash. Coat pork chop evenly with breading.
In a frying pan, heat oil to 350 to 375 degrees F. Cook pork chop 3 to 5 minutes until cooked through and golden brown on each side.
Assemble sandwich on buns with a pork chop and loads of beer cheese sauce.