National Pork Month [Giveaway!]

We’ve all heard it: the candy of the gods, everything is better wrapped in it, amazing goodness, angels dancing across your taste buds, a small slice of heaven, that’s right, it’s BACON! I think say its safe to say bacon just may be America’s favorite pork product.

Why is this important?

October is National Pork Month!  Following National Beef Month, this is probably my next favorite! Lately, the National Pork Board  and National Pork Producers Council  have been busy between legislation regarding the Farm Bill and the latest gestation crate issue. However, issues aside, October is when we celebrate Pork, so BE INSPIRED.

Why celebrate Pork?

What’s not to celebrate?!  Pork is in fact the most widely eaten protein in the world.  Did you know that pork is the leanest it’s been in 20 years? According to a study published in February, by Purdue University  researchers found that including protein from lean pork in your diet can help you lose weight, while maintaining more lean tissue, including muscle.  Pork dieters rated themselves more positively in terms of overall mood and feelings of pleasure during dieting, as compared to those who consumed less protein.  Along with good feelings and weight loss, pork is an excellent source of thiamin, niacin, riboflavin, B-6, phosphorus and a good source of zinc and potassium.

Everything but the oink!

Did you know the pork industry supplies us with much more than just protein?  As the old saying of the industry goes, we use “everything but the oink.”  But what exactly does that mean?  Along with a wholesome and nutritious protein source pig products are used for a much larger variety of things, from heart valves to insulin for diabetes patients.  In total pigs provide an ingredient in nearly 20 different pharmaceuticals.  Not to mention the “drop” products (drop products are non-consumable products like bone, skin and hair) that are used in paint brushes, leather gloves, buttons, lubricants and rubber.  The list goes on, you can find more information on various pork products through the Pork Checkoff.

So along the lines of celebrating pork I’ve decided to have a Giveaway!  With a special thanks to my friends at the Kansas Pork Association (check them out on Facebook) and the National Pork Board, I’ll be giving away some Pork paraphernalia to the winner of the giveaway.  A picture of the giveaway items will be posted soon.

Here’s how to enter; there will be two giveaways:

•For the first giveaway, share your favorite pork recipe with us in the comment section below. Every recipe will receive an entry for the giveaway. If you’re anything like me and cooking isn’t your forte, the second giveaway is for you! But don’t hesitate to enter both!

•Once you’ve done that click here to sign up for the second giveaway.

This gives you the opportunity to be entered up for two giveawys! The winners will be drawn at random and announced at the end of the month.

So start so start typing up your favorite pork recipe. Ready……. GO!

Update…. Here is a photo of the Pork products donated by the National Pork Board for the second giveaway!

16 thoughts on “National Pork Month [Giveaway!]

  1. Tres Piggies!

    Jalapeno Cheddar pork sausage stuffed in a butterflied pork loin that is wrapped in a bacon weave and smoked on my Weber Smokey Mountain Smoker! YUM!!

  2. My new favorite is one I stole from a PBS cooking show 🙂 Pork stew and hard cider.

    Ingredients: 1/4 lb bacon (preferably applewood smoked); salt and pepper to taste; 3 lbs boneless pork shoulder butt or boneless country ribs cut into 2″ cubes; 1/2 cup chopped shallots; 1/2 cup finely chopped parsnips; 2 tsp fresh sage; 1/2 c. calvados or brandy (optional); 1 1/2 c (12 oz) hard cider or non-alcoholic cider; 2 c. chicken broth; 30 small, peeled boiling onions; 1 1/2 lbs small red potatoes; 2 semi-tart apples (Granny Smith, Pippin or Jonathan) peeled, cored and cut into 1 in. dice; 1 T. whole grain mustard

    Brown the bacon in a large pot or dutch oven on medium heat,remove and set aside, leaving about 2 T of fat in the pot.

    Season the meat with salt and pepper. Increase heat to medium high and brown the meat on all sides in the bacon fat, about 5-7 minutes. Remove meat and set aside.

    REduce heat to medium and add the shallots and parsnips. Cover and cook for 5 minutes, stirring occasionally. Add the sage and cook 1 more minute. Add calvados if using it, and reduce until it’s almost evaporated. Add the cider, broth, bacon and pork and bring to a boil. Cook for about 40 minutes. Add the potatoes and onions and cook 10 minutes more. Add the apples and cook for 10 more minutes or until the potatoes and pork are fork tender.

    Strain the solids from the liquids. Add the liquid back to the pot, remove fat from surface. Whisk in the mustard and boil until it thickens and then add back the solids and heat for a minute.

    Season to taste with salt and pepper and serve!

  3. Bacon Smokies! These bad boys are Lil’ Smokies (beef, pork, or blended) wrapped in bacon.

    – Cut a pound of bacon in half.
    – Wrap one half-length slice of bacon around one Smokey.
    – Roast in the oven. It took about half a hour at 375 to get these bad boys nice and crispy. This not only makes sure the bacon cooks through for safety reasons, but also “fuses” the bacon around the little sausage.
    – Put in crock post.
    – Add sauce! This sauce was a Raspberry Chipotle sauce that I picked up at the store. Barbecue sauce would also work, or chile lime, or any other flavor you think would complement bacon and sausage well. The raspberry chipotle was FANTASTIC!
    – Eat. Enjoy. Share. (Guard your Bacon Smokies, though. People will want to steal them.)

  4. Grilled Pork Spareribs

    1/4 cup Kosher salt
    1/4 cup paprika
    2 tbsp chili powder
    3 tbsp black pepper
    1 tbsp garlic powder
    1 tbsp onion powder
    1/2 tsp red pepper flakes
    1/2 tsp celery seeds


    Mix ingredients together. Remove membrane from rack(s) of ribs and trim any excessive fat. Cut rib racks in half and rub with spice mixture. Place in wire rib rack and place on grill. Low, indirect heat works best. Allow 2-3 hours for cooking. This recipe is also amazing with ribs cooked over charcoal or on a wood smoker.

  5. Pork Carnitas

    ■3-4 pounds of boneless pork shoulder

    Spice rub
    ■1 tsp kosher salt
    ■1 tsp chile powder
    ■1 tsp cumin (freshly toasted and ground if you can–it does make a difference)
    ■1 tsp garlic powder

    Braising liquid
    ■3/4 cup orange juice
    ■Water to cover (for our pan that’s usually about 2 cups)
    1.Heat a dutch oven or other heavy bottomed oven-ready lidded pan over medium high heat with just enough vegetable oil (or lard if you have it) to cover the bottom .
    2.Pre-heat oven to 300ºF
    3.Cut pork into 1-2″ cubes, trimming large sections of fat off (we need fat for the flavor, so just cut off any real large pieces). Toss pork pieces with spice rub.
    4.Brown the cubed pork well in the dutch oven, going in batches so there is only one layer of meat at a time.
    5.When all the meat is browned, deglaze the pan’s bottom with the orange juice, stirring to break up the brown bits. Introduce all of the meat back to the pan and cover with water until it’s nearly submerged.
    6.Bring to a simmer, cover, and place in the oven.
    7.Stir the pot after one and two hours, the pork should be very tender towards the third hour. When you’re confortable with the tenderness, evacuate all the pork to a platter and begin to boil the braising liquid on the stove top.
    8.After letting the pork cool for a few minutes work through with your hands to separate and discard any fat or gristle pieces that hadn’t melted in the braise. Tear the meat into smaller pieces.
    9.Turn your broiler on to high and place a rack towards the top
    10.Toss the now shredded pork with some of the reduced braising liquid (that should have boiled down significantly by now) and spread in a single layer on a sheet pan.
    11.Broil the pork for approximately five minutes per side until the outside begins to carmelize
    12.Serve! We like it best in tacos, but there’s no wrong way to eat carnitas.

    I have to admit that I have never actually never made carnitas, but I absoutly go weak in the knees for them. This recipe sound awesome and I am going to attempt it next weekend. Hopefully, it is as good or better than Tasty Tacos flour pork tacos!!!

  6. Country style ribs is definitely one of my favorite pork recipes. Only a few ingredients are needed, they are quick, easy and, most importantly, delicious!
    Here’s what you need:

    10 country style pork ribs
    2 teaspoons minced garlic
    1 lemon, thinly sliced
    1 (18 ounce) bottle barbeque sauce

    Boil ribs in barbecue sauce with ingredients for 20 minutes, then grill them. It’s as simple as that. Enjoy!

  7. I just made this last night and was so delicious!!
    1⁄2 cups olive oil
    1⁄3 cup soy sauce
    1⁄4 cup red wine vinegar
    Juice of 1 lemon
    1-2 tbsp Worcestershire sauce
    1-2 tbsp fresh parsley, finely chopped
    2 tsp dry mustard
    Freshly cracked black pepper, to taste
    4 cloves garlic, peeled and minced
    1 1-lb. pork tenderloin (silver skin removed)

    Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
    Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

    Pan Sauce:
    Pan scrapings from pork tenderloin
    1/2 cup of chicken broth
    2-3 tbsp of pork marinade (thoroughly mixed)
    1-2 tsp butter

    Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

  8. My favorite pork recipe is: BACON EVERYTHING!

    Add bacon to any dish: Mac and Cheese, Salad, Eggs, or wrap: jalepeno’s stuffed with cream cheese, chicken, shrimp with pineapple, literally everything!!

    Or heck, just fry up some Bacon and have it all by itself!! 🙂

  9. Crockpot Honey Apple Pork Loin

    -Pork Loin, 2.5-3 lbs.
    -3 Red Delicious Apples, sliced
    -4 Tablespoons of Honey
    -2 Tablespoons of Cinnamon

    1. Lay the apple slices (from two of the apples) in the bottom of the crockpot and then sprinkle with cinnamon (not all the cinnamon as you will need it later).
    2. Cut slits in the pork loin (approximately 1/2″-3/4″).
    3. Drizzle some honey into the slits in the pork loin and then place a slice of apple in every slit.
    4. Place the pork loin into the crockpot on top of the apples.
    5. Drizzle the top with the remainder of the honey and place the rest of the apples on top of the the pork loin.
    6. Sprinkle the whole thing with cinnamon (you can use the rest of the cinnamon).
    7. Cook on low for about 7 hours. Serve and enjoy.

  10. Bacon Wrapped Pork Loin

    So we all know that bacon makes everything better, so what would be better than pork wrapped in more pork? I sort of saw this recipe on a cooking channel a couple of months ago, but winged it when I got around to making it. I like to figure things out as I go along, so there instructions can be changed as you like. So here goes nothing.

    Pork loin, as big of a chunk as you like, I used about 2 1/2 lbs
    1 package of bacon
    your favorite seasonings
    1 can of Beef stock or broth, because I haven’t yet seen pork broth sold in stores

    Cut the loin so that it can be easily wrapped with the bacon. I cut it length ways so that I had 2 chunks that were approximately 3 inches in diameter and about 8 inches long.
    season all sides of the loin with your favorite spices. I used a garlic herb rub and salt.
    Wrap the seasoned loin with the bacon, making sure to overlap the bacon ends like a braid.
    Sear the whole thing in a vary hot pan for about 30 seconds per side.
    Move the loin to a baking dish or cast iron skillet (my weapon of choice) and add the broth so that there is a good amount surrounding the meat.
    Cover with foil and cook at 350 F for about 1 to 1 1/2 hours depending on the size of the cut you started with. remove the foil about half way through cooking so that the top gets crispy.

    Serve with wild rice or your favorite vegetables and enjoy!

  11. My mom had a very simple pork chop recipe
    Pre – heat oven 375
    Season Pork Chops with salt and pepper. Rub onto chops. Then use stuffing either home made or out of box. Can be any kind of stuffing. Pour over chops press down gently. Cook for 30 to 45 minutes. Until Pork Chops are tender. So simple. Enjoy.

  12. Well, I love a good grilled pork chop!!! But broccoli bacon salad is about my favorite thing is the whole world!
    •2 bunches broccoli, florets only (5 to 6 cups florets)
    • 1 medium red onion, chopped
    •1 cup grapes
    •10 to 12 slices bacon, fried and crumbled
    •.1 cup cheddar cheese – grated

    •1 cup mayonnaise
    •1 tablespoons balsamic vinegar
    1 tablespoon red wine vinegar
    • 2 teaspoons sugar


    Combine salad ingredients; toss with dressing mixture. Chill and serve.

  13. Mine is super easy! I take pork, either pork chops or pork roast, put it in a crockpot. Then I top it with a can of cream of mushroom soup and a can of beef broth, and a few chopped onions. Then cook it until it falls apart. You end up with super tender pork and gravy all in one! Delish! and soooooo easy!

    coriwestphal at msn dot com

  14. Pingback: How am I celebrating National Pork Month? - a colorful adventure

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