Poultry Recipes Pork Recipes Beef Recipes Seafood Recipes
| Bubba D's Fried Pork | |
| 1 to 2 lb. boneless pork loin | |
| Flour | |
| About five cups vegetable oil | |
| Budda D's Barbecue Sauce | |
| Cut the pork loin into thin pieces (2 inch squares) and tenderize/flatten them. Coat in flour and place in heated oil. Fry until coating is crisp and pork is thoroughly cooked. Remove pork from pan and drain on paper towl. In a separate pan, heat the Bubba D's and place the drained pork and stir for several minutes and well-coated. | |
| Loretta's Spiced Pork | |
| Loretta's Barbeque Sauces | |
| 1 tablespoon whole allspice | |
| 1/4 cup packed light brown sugar | |
| 1/4 cup kosher salt | |
| One boneless pork shoulder (tied), roughly six pounds | |
| Grind allspice and stir with brown sugar and salt in a small bowl. Rub spice mix all over pork and chill in a sealed plastic bag for a day. Transfer pork to a large pot and cover with cold water by 1 inch. Bring to a boil, then reduce heat and simmer, covered, adding more water as needed to keep pork submerged, until meat is very tender, 3 to 3 1/2 hours. Transfer pork to a cutting board and let stand 25 minutes before slicing. Serve with Loretta’s Barbeque Sauce as a dip. | |
| Grilled Fajita Salad | |
| 1 1/4 pounds thin-sliced boneless pork loin chops | |
| Cookies Bar-B-Q Sauce | |
| 1/3 cup bottled citrus vinaigrette | |
| 3 small bell peppers (a mix of green, red, and yellow), quartered lengthwise | |
| 1 large onion, cut into 1/4- to 1/2-inch slices | |
| 8 cups thinly sliced romaine lettuce | |
| 2 cups broken tortilla chips | |
| Place pork in shallow dish and pour 2/3 cup Cookies Bar-B-Q Sauce over pork. Let marinate for up to an hour. Place peppers and onion slices on rimmed baking sheet. Brush with Cookies Sauce. Grill vegetables until tender, then grill pork until cooked through, about 2 minutes per side. Thinly slice meat across grain. Separate onion slices into rings and cut peppers into strips. Toss lettuce in large bowl with remaining 1/3 cup vinaigrette. Divide among 4 plates. Top with pork and vegetables. Sprinkle with tortilla chips. | |
| Jack Stack BBQ Cristo | |
| 2 slices white bread | |
| Fiorella Jack Stack BBQ Sauce | |
| 3 slices Ham | |
| 1 slice of swiss cheese | |
| 1 large egg, beaten | |
| 1/4 cup milk | |
| Spread 1 side of each bread slice with Fiorella Jack Stack BBQ Sauce. Layer with ham and cheese and cover with second bread slice. Mix egg and milk and then dip both sides of sandwich into egg mixture. Cook in skillet on medium heat until golden brown on both sides. | |
| Newt's Roast Pork Loin with Fennel | |
| 1 cup chopped bacon | |
| 10 garlic cloves, peeled | |
| 2 tablespoons fennel seeds | |
| 2 tablespoons olive oil | |
| 2 tablespoons Newt's Barbeque Sauce | |
| 1 three-pound boneless pork loin | |
| Bay leaves | |
| 1 1/2 cups (or more) chicken stock or canned low-salt broth | |
| 2 fennel bulbs, tops trimmed, bulbs cut into thin wedges | |
| Lemon wedges | |
| Blend bacon, garlic, Newt’s Barbeque Sauce, olive oil and fennel seeds in processor until mixture is finely chopped. Using tip of small sharp knife, make about twenty 1 1/2-inch-deep incisions all over pork loin. Press generous amounts of “bacon and barbeque sauce paste” into each incision. Rub remaining paste over outside of pork. Arrange bay leaves in bottom of roasting pan and place pork on top of bay leaves. Let pork stand at room temperature two hours prior to cooking. Preheat oven to 375°F. Roast 45 minutes. Pour 1 1/2 cups stock into pan. Roast for about 45 minutes longer, adding more stock if it evaporates. When done, cut pork into slices. Serve on platter with juice, fennel, and lemon wedges (squeeze lemon over fennel and pork. | |
