• 4 pounds pork butt
• 1/2 cup Worcestershire
• 1 tablespoon Louisiana-style hot sauce
• 1/4 cup cayenne pepper
• 1/4 cup cracked black pepper
• 1/4 cup salt
• 1/2 cup granulated garlic

Smoked Tasso

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• 1½ pounds beef stew meat
• 1½ pounds lean cubed pork
• 1 green bell pepper, chopped
• 1 small onion, chopped (about 1 cup)
• 1 (6-ounce) can tomato paste
• 1/2 cup firmly packed light brown sugar
• 1/4 cup white vinegar 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon dry mustard
• 2 teaspoons Worcestershire sauce
• Your favorite cole slaw for serving

Barbecue Pulled Pork and Beef

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• 1 bone-in pork shoulder, about 6 Ib  
• 2 teaspoons red pepperflakes
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon mustard seed
• 1 cup water
• 1 cup cider vinegar
• 4 yellow onions, thinly sliced
• 1 green bell pepper, seeded and finely chopped
•  

SAUCE

• ½ cup  unsalted butter
• 3 yellow onions, chopped
• 3 cloves garlic, chopped
• 2 cups canned whole tomatoes, puréed
• 2 tablespoons tomato paste
• 1 cup peach preserves
• ½ cup coarse-grain Dijon mustard (or Creole mustard)
• ½ cup aged Kentucky bourbon
• ½ cup honey
• ½ cup firmly packed dark brown sugar
• 1 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Tabasco sauce or other hot-pepper sauce
• salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh rosemary

12 sesame seed-topped sandwich buns, warmed; bread-and-butter pickle slices

Pulled Pork with Tabasco Mustard Sauce

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• 2 tablespoons vegetable oil
• 8 boneless pork chops, 1/4 inch thick
• 1 cup Slap Ya Mama Cajun Fish Fry

Cajun Fried Pork Chops

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Here is a baroque version of arroz al horno, or "baked rice." Meatballs chicken, pork, and chickpeas are buried in the rice in this specialty of Elche, a small town in the Alicante Province of Spain. This is an ideal dish for home entertaining, as it can be assembled up to four hours in advance and then finished in the oven just before serving.

For the Meatballs:

• ½ pounds  ground lean pork or veal, or a mixture
• ½ cup fresh bread crumbs, soaked in milk or water to cover and then squeezed dry 
• ¼ cup (I½ oz/45 g) almonds, ground 
• 3 tablespoons chopped fresh flat-leaf (Italian) parsley
• 1egg
• grated zest of 1 lemon
• salt and freshly ground pepper to taste

• 1 red bell pepper 
• 6 tablespoons olive oil 
• 3 cloves garlic, peeled but left whole 
• 4 cups chicken stock 
• 1 whole chicken breast, boned with skin intact and cut into 1-inch pieces (about ½ lb)
• 1/2 pound pork, cut into 1-inch cubes
• salt and freshly ground pepper to taste 
• ¼ Ib thick-cut bacon, cut into ¼-inch dice, or sweet pork sausage, sliced 
• 2 cups medium-grain rice
• 1 cup drained, cooked or canned chickpeas (garbanzo beans)

Baked Rice from Alicante

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• 1 (4-pound) pork loin
• Creole seasoning
• Sausage Jambalaya
• Butcher twine

For Jambalaya

• 1/2 pound smoked sausage, finely chopped
• 1 sweet onion, finely chopped
• 1 stalk celery, finely chopped
• 1 red bell pepper, finely chopped
• 3 garlic cloves, minced
• 2 cups uncooked long grain rice
• 1 teaspoon Creole seasoning
• 4 cups chicken broth
• 4 green onions, chopped

Jambalaya-Stuffed Pork Loin

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• 9 to 12 pound pork but
• 1/2 cup Ac'cent seasoning
• 1/2 cup granulated garlic
• 1/2 your favorite BBQ rub
• 2-3 cups J. Lee's Gourmet BBQ Sauce

J.Lee's Pulled Pork

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Image courtesy of BigGreenEgg.com

• 1½ pounds pork tenderloin, trimmed

For the Marinade

• 8-oz  can pineapple in its own juice (NOT heavy syrup), drained, juice reserved
• 1/2 cup pineapple juice 
• 1/4 cup soy sauce, Tamari preferred
• 1 teaspoon ground cumin
• 4 cloves garlic, coarsely chopped
• 1 - 4 serrano chilis, coarsely chopped (to taste)
• Juice of one lime
• 1 cup cilantro

Caribbean Pork Tenderloin

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• 2½ lbs boneless pork (butt or spareribs) trimmed of excess fat and cut into 1” cubes
• Cooking oil
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 teaspoon smoked paprika
• 1 cup dark beer
• 1 large yellow onion, cut in half and thinly sliced
• 1 cup seasoning ham, diced into 1/4-inch pieces
• 6-8 clove garlic, cleaned and coarsely chopped
• 2 large poblano chiles or 4 Anaheim chiles, seeded and cut into thin strips
• 1 (28-oz) or two 15-oz cans golden hominy, drained
• 1 (15-oz )can diced tomatoes in juice
• 2 teaspoons dried oregano
• 1 cup chicken or beef broth
• Salt and pepper, to taste

Suggested toppings: chopped fresh cilantro, diced fresh or pickled jalapeños, sliced radishes, sour cream, diced avocado, lime wedges, grated cheddar or jack cheese

Braised Pork and Hominy Stew

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Hogs Head Cheese

• 1 hog's head, washed, scrubbed, dried
• 3 pork shanks, feet attached, washed, scrubbed, dried
• 1 pound chopped carrot, skin on
• 1 pound  quartered red onion, skin on
• 1 pound chopped celery, washed
• 1/2 pound chopped leek greens, washed
• 3  bay leaves, fresh
• 1 cup apple cider vinegar
• 3 gallons water
• 1 bunch flat-leaf parsley, finely chopped
• 8 ounces green onion, thinly sliced
• 1 cup Creole seasoning
•  Roasted Corn Grits (recipe follows)
• 6 Poached Eggs (method follows)

Roasted Corn Grits

• 1 pound stone-ground grits
• 1 quart heavy cream
• 1 quart water
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1/2 red onion, finely chopped
• 1/2 cup corn kernels

Poached Eggs

• 6 cups water
• 3 tablespoons white vinegar
• 6  organic, free-range yard eggs

Hog's Head Cheese with Roasted Corn Grits and Poached Yard Egg

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