2 lb boneless shoulder pork
2 tbsp. Van Roehling Sweet Piggy Seasoning
1 1/2 c sliced onion
1 1/2 tbsp. lime juice
1/2 c low-sodium chicken broth
Add all ingredients to slow cooker and stir gently. Cook on low setting for 8
hours, or until internal temperature is 145 F. Remove pork from the slow cooker
and strain. Let cool slightly before pulling meat off the bone with a fork. Serve
with tortillas, avocado, fresh cilantro, tomato, vegetables, potatoes, or rice.
Easy Breakfast Quiche
2 cups milk
3/4 c biscuit baking mix
1/4 c butter, softened
1 tsp Van Roehling Sizzlin' Oak
1 c grated Parmesan cheese
1 (10 oz) pkg chopped frozen spinach, thawed and drained
1 c cubed cooked ham (or other breakfast meat)
8 oz shredded Cheddar cheese
Preheat oven to 375. Lightly grease a 10 inch pie dish. In a large bowl, beat
together milk, eggs, baking mix, butter, Van Roehling Sizzlin' Oak, and
parmesan cheese. Batter will be lumpy. Stir in spinach, ham and cheddar
cheese. Pour into prepared pie dish. Bake for 50 minutes, until eggs are set and
top is golden brown.
Egg Biscuit Sandwich
1 (10 oz) can biscuits
1 lb bacon
1/4 c milk
½ Tbsp Van Roehling Campfire Dust
10 slices Cheddar cheese
Bake biscuits according to package directions and brown bacon. In a large
bowl, beat together eggs, Van Roehling Campfire Dust and milk. Heat a lightly
oiled skillet over medium heat. Scramble eggs. Cut open biscuits, layer with
eggs, bacon, and cheese.
Sausage Breakfast Casserole
1 lb breakfast sausage
3 c shredded potatoes
1/4 c butter, melted
12 oz shredded Cheddar cheese
2 tsp Van Roehling Campfire Dust
1/2 c onion, finely chopped
1(16 oz) container small curd cottage cheese
6 large eggs
Preheat oven to 375. Lightly grease a 9x13 inch square baking dish. Brown
sausage, drain, crumble, and set aside. In the prepared baking dish, stir
together the shredded potatoes and butter. Line the bottom and sides of the
baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, Van
Roehling Campfire Dust seasoning, onion, cottage cheese, and eggs. Pour over
the potato mixture. Bake 1 hour in the preheated oven, or until a toothpick
inserted into center of the casserole comes out clean. Let cool for 5 minutes
before serving. This can be made ahead of time and then reheat servings as
Sausage And Peppers
1 Tbsp. olive oil
1 lb. sausage links, cut into 1" pieces
2 c. green pepper strips
1/2 c. onion, sliced and separated into rings
2 tsp. Van Roehling Cheezy Italian Seasoning
1 (10 oz) jar/can beef gravy
1/4 c. grated Parmesan cheese (optional)
4 c. hot cooked spaghetti
In skillet over medium high heat, in oil, cook sausage, green
peppers, onion and Van Roehling Cheezy Italian seasoning until
sausage is heated through and vegetables are tender, stirring
often. Add gravy. Reduce to low. Heat until gravy starts to bubble,
stirring occasionally. Serve over spaghetti. May sprinkle with
grated Parmesan cheese.
Pork Burgers With Whiskey Peach Sauce
1 lb. Ground Pork
2 Tsp. Van Roehling Sweet Piggy Rub
1 1/2 c. Van Roehling Whiskey Peach Glaze & Grilling
8 slices Texas Toast, toasted
4 Lettuce Leaves
4 Tomato Slices
4 Onion Slices
In medium bowl, combine ground pork and VR Sweet Piggy rub. Shape pork
mixture into 4 patties. Grill patties, uncovered over medium hot coals for 14-18
min, turning once and brushing with VR Whiskey Peach Glaze & Grilling Sauce
halfway through grilling. Serve on Texas toast, with lettuce, tomato, and onion. If
desired, spoon on any remaining VR Whiskey Peach Glaze & Grilling sauce.
Bacon Wrapped Sweeties Stuffed Tenderloin
5 lb. pork loin
1 c. Van Roehling Texas Jalapeno Sweeties
4 oz. cream cheese
1/2 lb. bacon
2 Tbsp. Van Roehling Sweet Piggy Pork Rub
Van Roehling Jalapeno Red Plum Glaze Sauce (for dipping)
Mix cream cheese and Van Roehling Texas Jalapeno Sweeties (either
whole or chopped). Cut deep slit in pork loin lengthwise, but not through.
Fill slit with cream cheese mixture and seal pork loin back together
with toothpicks. Sprinkle pork loin with Van Roehling Sweet Piggy Pork
rub. Wrap bacon around pork loin and seal with toothpicks. Place on
grill over white hot coals. Cook until internal temperature is 155, turning
often, cooking on 200-250 grill for 3-4 hours. Slice and serve with Van
Roehling Jalapeno Red Plum Glaze sauce for dipping.
1 approx. 5# bone-in Ham
Van Roehling Sweet Piggy Pork Rub
2 c. White Zinfandel Wine
Score ham. Season on all sides with Van Roehling Sweet
Piggy Pork Rub. Insert whole cloves into scoring in Ham.
Place ham on a rack in a baking pan and add wine to the pan.
Roast ham, uncovered, in 350 oven, allowing 25 minutes for each
pound. Baste frequently during the cooking period with wine and
other pan juices. When done, allow to cool at room temperature.
Slice and serve.
Glazed Pork Tenderloin
2-3 lb. pork tenderloin
1 1/2c van Roehling Jalapeno Red Plum Glaze Sauce
1 c water
To prepare on grill: place tenderloin on grill over indirect heat. Cover and
cook for 2-3 hours or until internal meat temperature is 170F. Brush on
glaze sauce and continue to grill about 10 min., turn and brush glaze on
second side. Grill about 10 min, until nicely glazed. To serve: transfer to
cutting board, cut in thin slices and serve with additional sauce. To prepare
in oven: Cover meat with glaze sauce. Wrap tightly in foil, place in a
baking dish with 1 c. water in the bottom. Bake @ 350F for 2-3 hours. Serve
with baked or grilled potatoes and a green vegetable.
Apricot Pork Chops
4 pork chop-1" thick
1 T olive oil
1/3 c water
4 dried apricots
3/4 c beef broth
3 t. Van Roehling Sweet Piggy Pork Rub
With a sharp knife, slit a pocket in the meaty part of the chops. Stuff each
chop with an apricot. Heat the oil in a skillet. Season the chops with 2t.
Van Roehling Sweet Piggy Pork Rub. Add the chops to the skillet and cook
until browned on both sides, 5-6 min. Add the broth, water and remaining
1t. Van Roehling Sweet Piggy Pork Rub to the skillet, and bring the liquid
to a boil. Reduce the heat, cover and simmer until the chops are tender and
no longer pink, 25-30 minutes.
BBQ Pork Ribs
3-4 slabs pork ribs
3-4 T Van Roehling Sweet Piggy Pork Rub
3 c. Van Roehling Honey Jalapeno Glaze & Grilling Sauce
Preheat grill. Sprinkle ribs with rub on both sides. Place ribs on grill
away from direct heat. Cover. Do not turn for first 30 minutes
to allow rub to cook onto meat. Cook ribs at 275-300º for 1 ½-2 hrs.
Brush ribs with Van Roehling Honey Jalapeno Glaze & Grilling sauce,
about 20 minutes before done, allow to caramelize, turn and repeat on last side.
Remove from heat and allow to rest for 10 minutes before cutting.
Pork Chops With Baked Beans
1 can Pork & Beans 1/2 c. onion, chopped
3/4 c. Van Roehling Honey Jalapeno Glaze & Grilling Sauce
4 - 1/2" thick boneless Pork Chops 2 1/2 tsp. Van Roehling Sweet Piggy
Combine pork & beans, onion and 1/2c. Van Roehling Honey Jalapeno Sauce in
lightly greased 2 qt. baking dish. Sprinkle chops with Van Roehling Sweet Piggy
Pork Rub. Arrange chops on bean mixture. Pour remaining 1/4 c. sauce on
chops. Cover and bake for 25 minutes @ 350, uncover and bake for an
additional 20 minutes. Serve with a salad.
Peachy Pork Steaks
4 3/4" Boneless Pork Chops/Steaks
4 tsp. Van Roehling Sweet Piggy Pork Rub
4-5 Tbsp. Van Roehling Whiskey Peach Glaze & Grilling Sauce
Sprinkle chops with rub, until each have a solid coat on both sides. Cook on
medium-hot grill 6-7 minutes for each side. Right before chops are done, glaze
with sauce, allow to caramelize, flip, glaze second side, allow to caramelize,
remove & serve.
Glazed Honey Baked Ham
4-5 lb. fully cooked boneless cured ham
1 1/2 c. Van Roehling Honey Jalapeno Glaze & Grilling Sauce
Red, green, and yellow apple slices
Heat oven to 350. Place ham in 9x13" baking pan. Pour sauce over ham.
Bake, basting every 15 minutes with sauce juices, for 60-70 minutes. Serve
carved ham with pan juices; garnish with apple slices.
5#Pork Roast 1 sm. onion, chopped
1 t. sage 1/2c. celery, chopped
1 t. thyme 6 c. bread cubes
2 T. parsley, chopped 2 T. olive oil
4 T. Van Roehling Sweet Piggy Pork Rub
4 potatoes, scrubbed & quartered
3-4 carrots, cut in chunks
Sprinkle 3T. Van Roehling Sweet Piggy Pork Rub on all sides of pork. In skillet,
over medium heat, add oil, onion, and celery. Cover and cook 5-7 min. Stir in
thyme and sage. Remove from heat. In large bowl mix bread cubes, parsley,
and onion mixture. Add just enough water to moisten. Cut slit entire length of
roast, almost through. Fill with bread mixture. Place in lightly oiled slow cooker.
Sprinkle remaining Van Roehling Sweet Piggy Pork Rub on vegetables and add
to slow cooker. Pour in 1 1/2 c. water. Cover and cook on low 6-8 hours.
Pulled Pork Sandwiches
3# Boneless Pork Roast 2 1/2c. Van Roehling Glaze & Grilling Sauce
Place roast in slow cooker. Pour sauce over roast. Cover and cook on low
8-10 hrs. or high 4-5 hrs. Remove roast, shred meat with fork. Place meat back
in slow cooker. Stir to evenly coat with sauce. Serve on buns with additional
sauce, chips, and deli coleslaw or baked beans. (Beef roast may be used
instead of pork)
Plum Glazed Pork Ribs
4 lbs. pork ribs 2 1/4c. Van Roehling Jalapeno Red Plum Glaze
2T. Van Roehling Sweet Piggy Pork Rub
Arrange ribs in rectangular microwavable dish. Cover with vented plastic wrap.
Microwave on high 20 minutes, rearranging and turning after 10 minutes. Then,
immediately grill ribs, covered, with meaty side up, 5-6" from medium hot coals,
brushing with glaze frequently until done and meat begins to pull away from
bones. Heat remaining glaze and serve as a dipping sauce.
Ribs may also be cooked on the grill the entire cooking time (approx. 1 1/2
hours). Brush with glaze frequently toward end of cooking time, to avoid burning.
Stuffed Pork Loin
10 lb. whole pork loin
1/2 c. onions, chopped
1c. bell pepper, chopped
1/2 c. celery, chopped
1/4 c. water
2 Tbsp. Van Roehling Sweet Piggy Pork Rub
Van Roehling Jalapeno Red Plum Glaze Sauce (for dipping)
Mix vegetables, water and Van Roehling Sweet Piggy Pork Rub. Cut deep slits
on top of loin and fill each with mixture. Sprinkle additional Van Roehling Sweet
Piggy Pork Rub over the whole loin. Place on grill over white hot coals. Cook
until internal temperature is 155. Slice and serve with Van Roehling Jalapeno
Red Plum Glaze sauce for dipping.
1 1/2# pork tenderloin
1 c Herb Vinaigrette dressing
1/4 c soy sauce
1 onion, chopped
1 tomato, chopped
3 Tbsp. Van Roehling Sweet Piggy Pork Rub
Cheese, Lettuce, and Tortillas
Combine 1/2 c dressing and soy sauce. Pour over pork in plastic bag. Seal
and refrigerate overnight. Remove pork and place on broiler pan. Sprinkle with
Sweet Piggy Pork Rub. Broil 4" from heat for 20 min. Meanwhile, in bowl
combine 1/2 c dressing, onion, tomato and set aside. Heat tortillas. Arrange
pork on each tortilla, drizzle with dressing mixture, add cheese and lettuce to
taste. Roll and serve. 30 min.
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