Maple-Bourbon Smoked Pork Belly

Modified from Los Angeles Times What a smoking weekend!  Determined to clear out some of the pork products in the freezer, we decided to get the Big Green Egg smoking most of the day Saturday with a pork shoulder roast (aka pork butt) and a pound of pork belly.  We’ve been getting pork belly every… Continue reading Maple-Bourbon Smoked Pork Belly

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Fresh Ham Steak with Mustard-Cider Glaze

As I’ve probably mentioned before, one fun thing about belonging to a CSA is you get to try cuts of meat (or vegetables) that you might not have otherwise picked up at the grocery store.  Part of our “Dig the Pig” share from Moonshine Meats is a large slab of fresh ham steak.  In this… Continue reading Fresh Ham Steak with Mustard-Cider Glaze

Pork Chops with Sweet Potato and Fennel Hash

Pork chops are so easy.  They cook up quickly without much fuss, which makes them great for mid-week dinners.  I especially like pork paired with something that has a little sweetness.  Fruits like apples, cherries, and apricots are clear winners – but so are the sugars from slowly caramelized fennel, onion, and sweet potatoes in… Continue reading Pork Chops with Sweet Potato and Fennel Hash

Grilled Lemon-Pepper Chicken Wings

In my humble opinion, chicken wings are good any time of the day or night.  You can have them as appetizers, set them out as party food, or make a complete meal of them for dinner.  If there are any leftover (rarely), I will eat them for breakfast!  We were having a craving for the… Continue reading Grilled Lemon-Pepper Chicken Wings

Smoked Pork Butt

BBQ!  There’s not too much I can say about making pulled pork – there’s a little bit of preparation time, some variation in ingredients, and the rest is up to the quality of the pork shoulder roast (Boston butt) and how good your smoker is.  Food and Fire has a variety of instructions for pulled… Continue reading Smoked Pork Butt

Stuffed Pork Loin

Pork loin, it can be such a problem-child!  Unless you’re lucky enough to have good access to meat from heritage breeds, most of the pork available is too lean and can end up being dry and flavorless after roasting.  There’s a couple of ways to help this – brining, and stuffing to add moisture.  Before… Continue reading Stuffed Pork Loin