Recipe: Slow-Roasted Honey Glazed Pork

Nothing says welcome home like the smells of a slow cooker meal on a beautiful fall day. We’ve got a great recipe for that heritage pork shoulder in this month’s share that’ll help ease the transition into cooler weather.

INGREDIENTS
1 cup plus 2 Tbsp. soy sauce, divided
¼ cup granulated sugar
3 Tbsp. chopped garlic
¼ cup chopped scallions
2 pounds Kettle Club pork shoulder
1 bunch asparagus, halved
6 Yukon potatoes, diced
1 cup packed dark brown sugar
½ cup honey

PREPARATION

In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.

Place the pork in the marinade and toss to coat evenly. Marinate for one hour.

In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.

Place the pork and chopped vegetables in the slow cooker and spoon the honey glaze over the top of the, making sure to fill the cracks and crevices on top.

Cook on low heat for 3-4 hours. Once the pork is cooked through and tender, remove the vegetables and pork from the tray, making sure to save all the juices.

Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!

Beef in a Blanket

Ingredients

  • 1 lb. Smoked Beef Polish
  • 1 tube (8 oz ) crescent roll dough
  • ½ cup orange marmalade or apricot jam
  • 3 tablespoons stone-ground mustard
  • 1 egg, beaten
  • 2 teaspoons sesame seeds

Instructions:

  1. Preheat oven to 375°F. Coat a large nonstick skillet with nonstick cooking spray; place over medium-high heat. Add sausage; cook 2 minutes per side or until lightly browned. Remove from heat. Let cool.
  2. On a lightly floured work surface unroll crescent dough; separate into 4 equal pieces, pressing to seal. Roll each dough section into a 4×6-inch rectangle (just long enough to wrap around each sausage).
  3. For the glaze, in a small bowl combine marmalade and mustard. Reserve half the glaze for serving time. Spread remaining glaze evenly on each dough piece to within ½ inch of the edges. Place 1 sausage link on one end of each dough rectangle; roll up to enclose. Pinch edges to seal. Using a serrated knife, carefully slice each sausage into 6 (1-inch) pieces.
  4. Brush the top of each wrapped sausage slice with egg; sprinkle with sesame seeds. Place, seam side down, on a baking sheet. Bake 10–15 minutes or until golden brown. Transfer to a platter and serve with reserved glaze.

Smoked Polish Mac and Cheese

Ingredients:

  • 1 package elbow macaroni
  • 1 lb. Smoked Beef polish
  • 1 medium onion, chopped
  • 6 tablespoons butter, divided
  • 4 tablespoons flour
  • 1/2 teaspoon pepper
  • 3 cups milk
  • 1 package (8 ounces) shredded sharp Cheddar cheese
  • 1 package (8 ounces) shredded provolone blend cheese
  • 1 cup panko breadcrumbs

Instructions:

  1. Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
  2. Cook and stir sausage and onion in same pot on medium-high heat about 5 minutes or until browned. Remove from pot; drain fat. Set aside.
  3. Melt 4 tablespoons of the butter in same pot on medium heat. Sprinkle with flour and pepper. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheeses until melted and smooth. Remove from heat. Add macaroni, sausage and onion; toss gently to coat.
  4. Pour into greased 13×9-inch baking dish. Melt remaining 2 tablespoons of the butter; mix with panko. Sprinkle evenly on top.
  5. Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Slow Cooker Honey Mustard Bites

Ingredients:

  • 1 lb. Smoked Beef Polish
  • 1/3 cup yellow mustard
  • 3 Tbsp. honey
  • 1 garlic clove minced
  • 1/4 tsp. black pepper

Instructions:

  1. Slice sausage into bite sized pieces
  2. Mix the mustard, honey, garlic and black pepper in a small bowl. Add the sliced sausage and mustard mixture to a 1.5 quart or larger slow cooker.
  3. Cover and cook on HIGH for 1.5 hours, stirring occasionally
  4. Arrange bite sized pieces on platter and insert toothpick for easy serving
  5. Enjoy!

Low Carb Cauliflower and Sausage Roast

Ingredients:

  • 1 tbsp. olive oil
  • 1 lb. smoked beef polish
  • 1 head of cauliflower, broken into florets
  • 1/2 yellow onion, diced
  • 1/4 tsp. ground black pepper
  • 2 cloves garlic, minced
  • Salt to taste

Instructions:

  1. Heat olive oil in large skillet over medium-high heat.
  2. Add sausage and cook until well-browned. Remove from skillet and set aside on a plate. Reserve pan drippings.
  3. In pan drippings, add the cauliflower florets, cover and cook for 5 minutes.
  4. Add onion, garlic, salt and pepper and cook 5 minutes. Keep covered.
  5. Return the sausage to the pan and heat through.

 

From The Spruce Eats

Crock Pot Smoked Sausage with Potatoes and Cabbage

Ingredients:

  • 2 pounds red-skinned potatoes
  • 1 tablespoon butter (melted)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried leaf thyme
  • 1 medium onion, diced
  • 1/2 small to medium cabbage (coarsely chopped)
  • 1 pound Smoked Beef Polish
  • 1/2 cup apple juice
  • 2 teaspoons apple cider vinegar

Instructions:

  1. Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker.
  2. Drizzle with the butter and sprinkle with about half of the salt, pepper, and thyme.
  3. Toss to coat the potatoes and then add the cabbage and onions.
  4. Sprinkle with remaining seasonings and then top with sausage
  5. Add apple cider and apple juice
  6. Cover and cook for 6 to 8 hours on low or 3 to 4 hours on high.
  7. Serve and enjoy!

Recipe: BBQ Beef Sliders

Ingredients:

  • 2 lb. Kettle Club Beef Roast
  • 2 medium onions, chopped
  • 1 Tbsp olive oil
  • 1 28-ounce can crushed tomatoes
  • 1 18-ounce bottle of your favorite barbecue sauce (check out our great selection in the shop)
  • Salt and freshly ground black pepper
  • 12 slider sandwich buns

 

Instructions:

  1. In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes.
  2. Add the beef roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.
  3. Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside
  4. Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.
  5. Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.

 

Recipe: Cajun Pork Shoulder W/Maque Choux

It’s Mardi Gras season! And we’ve got a great Cajun recipe for your Kettle Club pork shoulder. Marque Choux (pronounced Mock Shoe) is a classic Southern Louisiana dish comprised of braised corn, tomatoes, peppers and spices. Though traditionally served as a side dish, you can create a fantastic entrée in your slow cooker with this Cajun pork shoulder recipe. Laissez les bons temps rouler!

Ingredients:
2 lb. Kettle Club Pork Shoulder
1 tablespoon Cajun or Creole seasoning seasoning
1 10 – ounce package frozen whole kernel corn
1 large green sweet pepper, chopped
1 medium onion, chopped
1 teaspoon sugar
1/2 teaspoon bottled hot pepper sauce
1/8 teaspoon ground black pepper
1 14 1/2 – ounce can diced tomatoes, undrained

Directions:
1. Season pork shoulder with Cajun or Creole seasoning coasting all sides of the meat
2. Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.
3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Remove meat from cooker. Drain vegetables, discarding cooking liquid.
5. Serve meat with vegetables.

Makes: 4-5 servings

Recipe: Autumn Pork Stew

Ingredients:

1-pound fingerling potatoes

3 carrots, cut into 2-inch chunks

2 stalks celery, cut into 2-inch chunks

3 cloves garlic, smashed

1 2-inch piece ginger, peeled and grated

1/3 cup all-purpose flour

Kosher salt and freshly ground pepper

3 bay leaves

1-2 lb. bone-in pork shoulder

1 teaspoon dried thyme

1/2 teaspoon ground allspice

1 14-ounce can diced tomatoes

 

Directions:

  1. Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
  2. Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
  3. Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

Classic Corned Beef and Cabbage Recipe

Adapted from Irish Traditional Cooking by Darina Allen, (C) 1995 (reprinted 2005) and Epicurious.

Ingredients:

  • 4 lb corned brisket of beef
  • 3 large carrots, cut into large chunks
  • 6 to 8 small onions
  • 1 teaspoon dry English mustard
  • large sprig fresh thyme and some parsley stalks, tied together
  • 1 cabbage
  • salt and freshly ground pepper

Instructions:

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of small boiled red or yellow potatoes and good mustard.

A Few Notes:

To keep your carrots, onions, and cabbage from turning to mush, be sure to use large pieces. Use carrots that are two inches in diameter and cuts them into chunks three or four inches long. Cut large onions into quarters or use whole small onions, and quarter a whole cabbage and add it after the meat and other veggies have stewed for a while. If you’d like, you can also add white turnips, rutabaga, or celeriac. To stop the meat from getting tough, keep it covered with water at all times (add more hot water if it cooks down), and once the liquid comes to a boil, reduce the heat, cover the pot, and let it simmer. “Don’t have it at a mad rolling boil all the time,” says Allen. “Once it comes to the boil, it can just simmer along gently then. That will keep it nice and tender and won’t toughen the meat.”

Allen offers this excellent tip for telling when the meat is cooked: “Before it’s cooked, if you put a skewer or carving fork in the meat, you will be able to lift the piece of meat up on the carving fork, but when it’s cooked, the skewer will come straight out of it without lifting it up.”