Recipes

The following are all recipes we enjoy on our farm. If you are looking for a recipe for cuts not included here, send me an email.

More recipes are available at the Pork Checkoff website.

Roast

Pork Burritos

  • 1 boneless pork shoulder roast (3-4lbs)
  • 1 can (14.5oz) diced tomatoes w/green chiles, undrained
  • 1/4 c (yes, it’s cup! :) ) chili powder
  • 3 Tb minced garlic
  • 2 Tb lime or lemon juice
  • 2 Tb honey
  • 1 Tb chopped jalapeno (I’ve never used any)
  • 1 Tsp salt
  • Flour tortillas
  • Sliced avocado and sour cream, optional

Put roast in crock pot. In blender, combine rest of ingredients and blend until smooth. Pour over roast, cover and cook on low for 8-10 hours or until meat is tender.
Shred meat with forks. Spoon onto tortillas with slotted spoon. Top with avocado/sour cream and roll up. Enjoy!

Spareribs

Duke City Spare Ribs Adobo

  • 3 pounds pork spareribs
  • 1/3 cup soy sauce
  • 8 whole bay leaves, torn
  • 1/2 cup vinegar
  • 1 teaspoon ground black pepper
  • 6 cloves garlic, sliced

Cut the ribs into individual one or two rib pieces and place in a covered 4- to 5-quart pot.
Combine vinegar, soy sauce, pepper, bay leaves and garlic.
Pour over ribs.
Bring to a boil; reduce heat to medium, cover and cook until ribs are tender (about 1 to 1 1/2 hours).
Rearrange ribs occasionally to coat with liquid.
If desired, spoon off the grease and serve cooking liquid with ribs.

Serves 4

Lard (Rendered)

Chocolate Chip Cookies

  • 2/3 c lard
  • 2/3 c butter
  • 1/2 c peanut butter
  • 1 c sugar
  • 1 c brown sugar
  • 2 eggs
  • 2 t vanilla
  • 3 1/2 c flour
  • 1 t salt
  • 1 t baking soda
  • 1 c nuts (chopped pecans are excellent!)
  • 1 c oatmeal
  • 1 1/4 c chocolate chips

Cream sugar, lard, butters, eggs, and vanilla.
Mix in dry ingredients a little at a time.
Add chocolate chips.
Drop by big spoonsful onto cookie sheet.
Bake 375 for 12 minutes.

Baking Powder Biscuits (Betty Crocker’s Cookbook)

  • 2 c flour
  • 1 T sugar
  • 3 t baking powder
  • 1 t salt
  • 1/2 c lard
  • 3/4 c milk

Heat oven to 450 degrees.

Mix flour, sugar, baking powder and salt in medium bowl. Cut in shortening using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).

Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.

Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Onion Rings

Click here for picture recipe

  • 3 large sweet onions
  • 1/2 c flour
  • 3/4 t salt
  • 1/8 t pepper
  • 1/2 t baking powder
  • 1 egg, well beaten
  • 1/2 c milk
  • 1# rendered lard

Wash and peel onions. Cut in 1/4 inch rings. Separate rings.
Dip in flour and set aside. Add dry ingredients to flour and mix.
Add egg and milk to dry ingredients and mix well.
Heat lard in deep pot (think deep frying – you don’t want to splatter over the top!)
Dip rings in batter. Fry until brown, flipping to fully cook both sides.
Drain on paper towel or brown bag.
Serve with salt.

Serves 6 to 8.