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Pork: a delicious, affordable protien

October 27, 2017
Farm News

DES MOINES - Pork producers all over the state are celebrating National Pork Month, but chefs across the country are celebrating unbridled creativity, unequaled inspiration and unprecedented value. And it's happening with pork. Chefs are rolling up their sleeves, laying down their cutting boards and making it happen with pork. It's no surprise that consumers are doing the same in their own kitchens. Pork is truly the taste of now.

The National Pork Board, based in Des Moines, teamed up with three of today's leading chefs to discover their favorite pork dishes, the techniques behind them, and how pork can inspire creativity in the kitchen for consumers at home (see some of their recipes below). Pork is the fastest growing protein in food service, but it's time to equip everyday cooks with the confidence to whip up delicious pork dishes at home, too.

Pork is a delicious and affordable option for that perfect holiday dish, for wowing company, for a casual football game party or an average Tuesday night dinner. Celebrate with Iowa pig farmers this month and follow Iowa Pork on Facebook for a daily dose of pork inspiration.

Article Photos

National Pork?Month is celebrated throughout the month of October. The National Pork Board teamed up with three of today’s leading chefs to help discover how to help inspire creativity in the kitchen for consumers at home with such recipes as pulled pork nachos, shown above.

Pulled pork nachos 2 ways

Pulled pork

4 pound pork shoulder

1 teaspoon seasoned salt

1/2 teaspoon black pepper

Fiesta pulled pork nachos

1 11 ounce bag tortilla chips

3 cups shredded pork shoulder

1/2 cup black beans

1 11-ounce can Mexican-style corn

1 packet taco seasoning

1/4 cup water

3 cups shredded cheese

1 cup pico de gallo

1/2 cup chopped green onions

1/2 cup sour cream

1 cup salsa

1 cup guacamole

BBQ pulled pork nachos

1 11 ounce bag tortilla chips

3 cups shredded pork shoulder, warmed up

1 1/2 cups nacho cheese sauce

3/4 cup BBQ sauce, divided

1/2 cup chopped bacon (3-4 slices)

1/2 cup chopped red onion

1/2 cup jalapeno slices

1/2 cup chopped green onions

Pulled pork

Place pork shoulder in slow cooker.

Sprinkle seasoned salt and pepper evenly over pork shoulder.

Cook on low for 7-8 hours or until pork shreds easily.

Allow to cool until it is easy to handle.

Shred pork.

Fiesta pulled pork nachos

Preheat oven to 375 degrees.

Arrange tortilla chips in an even layer on sheet pan.

In a saucepan, combine pulled pork, black beans, taco seasoning, and water.

Bring to a boil and remove from heat.

Add pulled pork mixture in an even layer over the tortilla chips.

Sprinkle cheese overtop of pork and chips.

Bake at 375 degrees for 10-12 minutes or until cheese is melted.

Remove from oven and garnish with pico de gallo, sour cream, and green onions.

Serve guacamole and salsa on the side and serve immediately.

BBQ pulled pork nachos

In a medium bowl, combine the warm pulled pork and half of a cup of the BBQ sauce.

On a sheet pan, arrange tortilla chips in an even layer.

Add pulled pork, nacho cheese sauce, remaining 1/4 cup BBQ sauce, bacon, red onion, jalapeno, and green onions.

Serve immediately.

Sheet pan rack of pork with vegetables

1 8-bone center cut rack of pork ribs, frenched

1 teaspoon seasoned salt

1/2 teaspoon black pepper

1 cup Italian salad dressing

3 cloves of garlic, finely minced

1 1/2 tablespoons finely minced fresh rosemary

1/2 tablespoons finely minced fresh thyme

4 large carrots, peeled, halved widthwise

12 Brussels sprouts, halved

16 baby potatoes (ping pong ball sized), pierced with fork

1 red onion, cut into eighths

Preheat oven to 375 degrees.

Sprinkle seasoned salt and pepper over rack of pork ribs and rub it in.

In a large bowl, combine the Italian dressing, garlic, rosemary, and thyme; stir well.

Reserve 1/3 cup marinade.

To the large bowl, add the rack of pork ribs and toss to coat.

Place pork rack of ribs on a greased sheet pan.

Add cut vegetables to the remaining marinade and toss to coat.

Arrange marinade coated vegetables around the rack of pork ribs.

Cover tips of rib bones with foil and bake at 375 degrees for 75-90 minutes or until the pork registers 140 degrees with an instant read thermometer.

Recipes and photos are provided by the Iowa Pork Producers Association.

 
 

 

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