The Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation. Each week we collected submissions with one Colts fan winning each week. Weekly winners received a $50 Meijer gift certificate,101 Things to Do With Bacon Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2013 Season DVD. The Grand Prize winner, Christopher Park, won a year’s supply of BACON! Take a look at some of the below recipes and see if any sound good for a Super Bowl party line-up!
- 20 Jalapenos (tops cut off and de-seeded–use gloves)
- 1 8oz Cream Cheese (softened)
- 1 16 oz mild or hot sausage (cooked and drained)
- 1 Bunch Green onions (tops off and chopped)
- 1 16 oz bacon
- 1 Clove Garlic (minced)
Mix cream cheese, crumbled sausage, onions, garlic, and salt and pepper to taste. Stuff Jalapeno’s with mixture and wrap bacon around and over pepper and secure with toothpick. Grill on medium turning over frequently until bacon crisps up and contents are heated through. Remove toothpicks before eating. Enjoy!!!
- 5 1/2 pound bone-in pork shoulder
- 1 can (1 3/4 cup) pumpkin puree
- 3/4 cup brown sugar
- 1/3 cup Jim Beam Maple Bourbon
- 1/3 cup apple cider vinegar
- 1 1/2 tsp pumpkin pie spice
- 1 tsp Worcestershire sauce
- Dash of salt
- Buns (option, but honey wheat works well)
1. Mix all ingredients except pork and buns in a mixing bowl and mix well.
2. Place pork shoulder in a crock pot and cover generously with the mixture.
3. Cook on low for 8-10 hours or until pork is fork tender.
4. Shred the pork, remove any bones, and return to the slow cooker for at least 30 minutes.
5. Serve warmed from the crock pot on the burger buns (generally better if toasted).
- Olive oil -your call how much you wanna use, 2-3 tablespoons
- 2-3 lbs of pork shoulder, cut into cubes
- 3/4 cup white wine
- 2 yellow onions, chopped
- 4 cloves garlic, minced
- 2 red bell peppers, chopped
- 2 dry chiles (pasilla, ancho, chipotle) depending on your heat tolerance, chopped, deseeded and destemmed
- 3 Tbsp hot Hungarian paprika
- 2 Tbsp ground cumin
- 1 teaspoon of ground cardamom
- 1½ cups pork stock (or chicken stock)
- Half a can of tomato paste
- 28 oz of canned whole tomatoes, separated from liquid, torn up by hand
- 4-5 sprigs fresh flat leaf parsley
- pinch of dried thyme (I didn’t have fresh on hand)
- Salt and pepper (for the pork and to taste throughout)
Pat pork dry. Brown in batches with a tablespoon of olive oil on medium high heat, it took me two.
Transfer to a bowl.
Turn pan back up to medium high heat. Add part of the wine to pan and stir with a spatula deglaze the fond.
Once all the brown goodness is loose from the bottom, pour over the pork.
Again bringing the pan to medium heat and add a tablespoon of olive oil.
Add the onions and garlic and cook until the onions are clear and starting to brown.
Add the peppers and cook until the onions are browned and peppers are soft.
Then add the spices (paprika, cumin, cardamom, dried thyme) and tomato paste stirring until mixed completely.
Then add the stock, some more wine, the tomatoes, bay leaf, parsley, and pork back into the pan.
Bring it to a boil, then reduce to low. Partially cover the pan and let it go….slow and low that is the tempo for about 3 hours.
Serve with rice or couscous, garnish with chopped parsley if you are fancy.
Start with a Boston butt pork shoulder local to Indiana- roughly 8-10 lbs. Cut into rib-like strips that are approx 4 inches thick, 4 inches tall and the length of the pork shoulder (or you can cheat and buy as ribs in the store). Rub with mustard, then black pepper, sea salt, garlic, and granulated maple (I buy that from a place online called the spice house). Place in the smoker at 225 under apple wood until they hit 185- takes about 5 hours. Take out let sit for 1 hour and cut into cubes. Place the cubes in a bowl with a stick of melted butter, more granulated maple, salt and course pepper then mix together. Lay on a single row tray and put back in the smoker with more apple wood for 3 more hours. People go nuts for them and they are great grab and go snacks for the ride from South Bend to Indy for a game. I use a vertical smoker for this and make sure there is always water in the pan. For tailgates this makes two disposable pie tins worth of burnt ends. Just perfect.
- 1 lb bacon – I prefer low sodium and standard cut (not thick cut) – any brand will do
- 1 lb bulk breakfast sausage
- 1/2 lb deli ham (shaved, thin- or thick-sliced…whatever your preference)
- Maple syrup and cinnamon for a breakfast experience (BBQ sauce, hot sauce and cayenne pepper are a great combo too) The exact amount of seasoning/syrup you use is up to you.
- 2 sheets of parchment paper
1. Make a tight 7×7 weave of bacon on parchment paper. This is the most labor intensive part. I usually lay out 7 horizontal strips and then weave in 7 vertical strips. Finished weave should look like a checkerboard.
2. If there is any left-over bacon, fry it up and save it for step #7.
3. Add syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the weave.
4. On the second sheet of parchment paper, spread out the sausage until it’s almost the same size of the bacon weave (a bit smaller is fine). A rolling pin comes in handy for this step.
5. Peel the sausage off of the parchment paper and put on top of the bacon weave.
6. Add syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the sausage.
7. Dice ham and any leftover cooked bacon, then sprinkle the mix on top of the sausage.
8. Add syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the ham.
9. Leaving bacon weave in place, roll the sausage and ham mix from bottom to top.
10. With sausage roll at top of bacon weave, roll the weave and sausage from top to bottom. If it doesn’t stay closed on its own, you may have to add toothpicks.
11. Place log on a cooling rack (the cooling rack elevates the log and keeps it out of the grease puddles).
12. Put the rack in a cookie sheet with edges on the side to catch grease.
13. Add thin layer of syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the log.
14. Bake at 325 for about an hour. Turn the log 90-180 degrees so that the bottom is on a side or the top so that this bacon will crisp up. Bake for maybe another 45 minutes or until the internal temp of the sausage is around 160 (Check the Indiana Pork Producers website for exact recommended internal temperature).
– Thick cut bacon may not firm up enough during cooking process, thin usually works better.
– Use pre-cooked ham and fried bacon for the center since this will be the hardest area to cook thoroughly. You don’t really want to leave it in the oven too long because the outside may burn and the whole thing could dry out.
- 20-25 medium portobello mushrooms
- 1/2 lb Italian Sausage, browned and drained
- 1/2 cup chopped spinach
- 8 oz cream cheese, softened
- 8 oz mozzarella cheese
- 1/4 cup balsamic vinegar
- 1/2 teas. basil
- 1/4 teas white pepper
Clean mushrooms, removing stems and fins. Cup side up, brush mushrooms with balsamic vinegar. Mix the spinach, cheeses, basil & white pepper. It works best to heat this a little so it stays together better. Put a teaspoon of sausage in each mushroom cup, top with cheese mixture. Grill or bake, until cheese is melted . Enjoy.
- 8 Pork Hot dogs or sausages
- 8 Fajita flour tortillas
- 1 lb Bacon
- 4 oz Shredded Monterrey cheese
- 1 Tbs Canola oil
- Fresh salsa
Heat on low a cast iron skillet, add oil. Assemble the burritos by placing the hot dog and cheese and wrapping tight the tortilla (eggroll style). Wrap the bacon around the burrito. Cook the burrito and turn it around until the bacon is crisp. Cut into halves, serve with fresh salsa.
Mike’s Big Fatty
- 1 pk bacon
- 1 chub mild pork sausage
- 2 poblano chiles
- 1 cup quesadilla cheese
Start by roasting your chiles over fire or high heat until they blister. Place the chiles in a ziplock bag for 10 minutes so they can steam. Once they’ve steamed a while, remove the skin then open the chiles to remove the seeds.
Make a weave with your bacon and set aside. Spread your pork into a rectangle shape on plastic wrap or wax paper. Place your two skinned and seeded chiles down on the middle of the pork sausage then top the chiles with your cheese. Using the plastic wrap or wax paper, roll the sausage, chiles and cheese up into a log, then place the log on the bacon weave. Wrap the bacon weave around the roll and you’re ready to grill or bake. Medium heat on the grill (or 400 degree oven) for 10 minutes, then flip and finish on the other side for an additional 15.
Slice and destroy.
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