Sausage Stuffed Peppers
1/2 lb. pork sausage
2 tsp. Van Roehling OMGarlic Seasoning
1/2 sm. onion, chopped
1 tsp. Van Roehling Campfire Dust Rub
1 c Mozzarella cheese
2 large Bell Peppers
Preheat oven to 400. Brown sausage. Add seasoning, rub, onion and cheese to
sausage. Mix well, stuff each pepper. Place in baking dish, add small amount of
water in bottom of dish. Bake for 30 min.
Low-Carb Tex-Mex Pork Bowl
6c cauliflower crumbles
16oz. Van Roehling Texas Red Salsa
1# lean pork
2 tsp cumin
1 Tbsp Van Roehling OMGarlic
Place pork, OMGarlic, and cumin in slow cooker and cook on high 3-5 hours. Remove from slow cooker and shred. Return to slow cooker, add cauliflower and Texas Red Salsa. Cook another 1-2 hours. Serve in a bowl, top with shredded cheese and sour cream. Spare or Baby Back Ribs
Van Roehling Sweet Piggy Seasoning™
Van Roehling Jalapeno Red Plum Sauce™
Daddy's Mopping Sauce (recipe below)
Cooking Over Direct Heat: Pat the ribs dry with paper towel and put on a
coat of Van Roehling Sweet Piggy™. You want a solid coat with the ribs
covered with product on both sides. Place ribs on the grill and cover.
Depending on the heat of the fire, I turn every 12-15 minutes (the hotter the fire,
the sooner I flip). AFTER the seasonings are seared on, begin mopping
the ribs with Daddy's Mopping Sauce. Mop one side of ribs, cook up to
15 minutes, turn and then mop that side. Keep flipping and mopping
until ribs are done and tender. Just before the ribs are finished,
glaze with Van Roehling Jalapeno Red Plum Sauce™. Allow it to caramelize
for about 4-5 minutes. Then repeat on the other side. Ribs are done
when the meat starts pulling off the bone.
Cooking with Indirect Heat - Smoking *If you desire to cook your ribs over indirect
heat and smoke them, everything is the same as above, except flip
every 30 minutes. AFTER the seasonings are seared on, begin mopping
every time you flip. Just before the ribs are finished, glaze with Van Roehling
Jalapeno Red Plum Sauce™ . Put this on the top side, allow it to
caramelize for about 15-20 minutes. Repeat on the other side.
Daddy's Moppin' Sauce
1 Bottle Van Roehling Daddy's German BBQ Sauce
5 c white vinegar
1/2 c lemon juice
1/2 c Worcestershire sauce
2 jalapenos, chopped (optional)
4Tbsp Van Roehling Campfire Dust Rub
2 sticks butter or margarine
1 large onion, diced
Combine all ingredients, except butter in a large pan. Heat over medium heat until onion and jalapeno are soft. Add butter, allow to melt, stir and remove from heat. Brush on meat with pastry brush. This recipe is enough for 2 briskets. Perfect for pork ribs and chicken, also.
Slow Cooker Pulled Pork Sandwiches
Van Roehling Sweet Piggy Seasoning™
One boneless or bone-in pork shoulder (also known as pork butt) - around 4 lbs.
1 cup water
2 cups Van Roehling Jalapeno Red Plum or Sweet Chipotle Sauce™
Buns, for serving
Rub seasoning all over pork, then place in the slow cooker. Add water,
cover and cook on high 7 hours or low for 10 to 12 hours, checking after
10 hours for tenderness. Remove the meat and shred. Return the
shredded pork to the slow cooker and
add the Van Roehling Jalapeno Red Plum Sauce™ and
mix well. Serve on a bun and enjoy! Sometimes folks will add coleslaw to the top.
Van Roehling Cheezy Italian Seasoning™ (about 2 tablespoons)
Van Roehling OMGarlic Seasoning™ (about 2 tablespoons)
2 Tbsp olive oil (extra light)
1 1/2 lb Pork Tenderloin
¼ cup butter
Preheat oven to 350˚F with the rack in the middle. Line a baking sheet or
casserole dish with aluminum foil. Trim tenderloin of fat and any
silver skin and pat dry with a paper towel. Season with the OMGarlic
Seasoning. Heat oil over med-high heat in a large pan. Once oil is hot,
add pork and brown on all sides (about 6 minutes total). Transfer
to the foil covered baking sheet. Season all over with the Cheezy Italian
Seasoning and place pats of butter on top of the tenderloin. Wrap the
foil around the tenderloin, sealing it in and bake until center of
pork registers at least 150˚F. Then remove from oven and let rest for
5 minutes to lock in juices. Slice into rings and serve immediately.
Slow Cooker Pork Loin and Sauerkraut
6 white potatoes, peeled and quartered
Van Roehling OMGarlic Seasoning
1 (3 pound) boneless pork loin roast
Van Roehling Sweet Piggy Seasoning
1 (32 ounce) jar sauerkraut with liquid
Add potatoes to slow cooker and season with Van Roehling OMGarlic Seasoning.
Season pork loin generously with Van Roehling Sweet Piggy Seasoning
then lay it on top of the potatoes. Pour sauerkraut over the roast.
Cover and cook on low 8-10 hours.
Oven BBQ Pork Chops
1 1/2-1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
2 Tbsp Van Roehling Sweet Piggy Pork Rub
3 teaspoons canola oil, divided
1 medium onion, diced
1/3 cup orange juice
1/2 cup Van Roehling Sweet Chipotle Grilling Sauce™
Preheat oven to 400°F. Sprinkle pork chops with Van Roehling Swee
Piggy Pork Rub. Heat 2 teaspoons oil in a large ovenproof skillet over high heat.
Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side.
Transfer to a plate. Add the remaining 1 teaspoon oil to the pan. Add onion
and cook, stirring, until softened, 3 to 4 minutes. Add orange juice and cook
until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in
Van Roehling Sweet Chipotle Grilling Sauce™. Return the pork chops to the pan,
turning several times to coat with the sauce. Transfer the pan to the oven and
bake until the pork chops are barely pink in the middle and thermometer
registers 145°F, 6 to 10 minutes. Serve the sauce over the pork chops.
Glazed Honey Jalapeno Baked Ham
4-5 lb. fully cooked boneless cured ham
Van Roehling Sweet Piggy Rub
1 1/2 c. Van Roehling Honey Jalapeno Glaze & Grilling Sauce™
Heat oven to 350. Season ham all over with Van Roehling Sweet Piggy Rub
then place in 9x13" baking pan. Pour Van Roehling Honey Jalapeno Glaze &
Grilling Sauce™ over ham. Bake, basting every 15 minutes with
sauce juices, for 60-70 minutes. Serve carved ham with pan juices.
Glazed Pork Tenderloin
2-3 lb. pork tenderloin
1 1/2c Van Roehling Jalapeno Red Plum Grilling Sauce™
1 c water (if preparing in oven)
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 Van Roehling
Jalapeno Red Plum Grilling 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 Van
Roehling Jalapeno Red Plum Grilling 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.