Asian Pork Burgers

I could’ve just left off the lettuce because these Asian pork burgers require absolutely nothing else to make them even more fantastic. Every bite is packed with tender, juicy pork. Teriyaki and soy sauces and ginger bring that Asian-inspired taste. Add a few vegetables and you have what might just be the perfect pork burger.
Asian Pork BurgersI substituted a hot pepper instead of adding bell pepper. I wanted a little heat in my burgers. Nothing too overpowering. You can also just add a few pinches of red pepper flake if you want a little kick. But don’t leave out the vegetables. They add not only flavor but moisture, which pork needs.

Asian Pork Burgers
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
These burgers are so packed with flavor that they really don't require any toppings.
Ingredients
  • 2 pounds ground pork
  • 1 small apple, peeled, cored, finely chopped
  • 1/2 red onion, finely chopped
  • 1/2 green or red bell pepper, finely chopped (I substituted a small chili pepper)
  • 1/4 cup teriyaki sauce
  • 1/4 cup apple cider
  • 1 teaspoon ground ginger
  • 1/2 cup bread crumbs
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon soy sauce
  • 8 hamburger buns
Instructions
  1. Place the pork in a large bowl.
  2. Add the remaining ingredients except for the buns.
  3. Divide into 8 equally-sized portions and form into patties.
  4. Wrap in wax paper and refrigerate for 30 minutes.
  5. Fire up your grill.
  6. Grill the burgers for 5 minutes then flip and continue grilling until done (160 F internal temperature).
  7. Toast the buns, if desired.
  8. Serve.

Slow Cooker Stuffed Cabbage Rolls

It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some. They’re pretty easy to make, couldn’t get any easier to cook, and are the perfect cold-day food. Ground pork and beef get mixed with rice and a few spices to make a tender, flavorful stuffing. The rolls are bathed in a wonderful tomato sauce that reminds you of tomato soup (for a reason, since it contains tomato soup). You can’t eat just one, that’s for sure!
The next time I make slow cooker stuffed cabbage rolls I might add a bit of heat to spice things up a bit. I’m not sure. They’re mighty good as they are. I am sure I’d double the amount of sauce, though. The sauce is mighty darned good.

Slow Cooker Stuffed Cabbage Rolls
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 cabbage rolls
 
Ingredients
For the cabbage rolls
  • 1 large head of green cabbage
  • 1 large egg, beaten
  • 1/4 cup chicken broth
  • 1/4 cup white onion, minced
  • 1 teaspoon garlic powder
  • 1 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1/2 pound lean ground beef
  • 1/2 pound ground pork
  • 1 cup uncooked long grain rice
  • Red pepper flake or hot sauce, to taste (optional)
For the sauce
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 (10.75 ounce) can condensed tomato soup
  • Red pepper flake or hot sauce, to taste (optional)
Instructions
  1. Bring a large pot of water to a boil.
  2. Remove the core from the cabbage but keep the leaves intact.
  3. Carefully lower the cabbage into the water. Boil for 2 minutes then remove and let cool slightly before gently removing any softened leaves that will come off without tearing, Return the head to the water and continue boiling/removing leaves until you have 12 nice large leaves.
  4. Chop any remaining cabbage and use it to line the bottom of your slow cooker.
  5. Place the remaining cabbage roll ingredients into a large bowl and combine well.
  6. Working in batches, lay out a cabbage leaf and spoon 1/3 cup of the meat mixture into the middle. Roll the leaf up like a burrito, folding the sides in to seal it as you go. Place into your slow cooker, seam-side down.
  7. Place cooker on low. Add the sauce (see below), cover, and cook for 8 hours.
  8. Let cool 15 minutes before serving with sauce spoon over the tops.
For the sauce
  1. Whisk together all ingredients.

Grilled Pork Chorizo Potato Skins

I’m a big fan of bar-style potato skins. You know the ones. Crispy skin, cheddar cheese, crumbled bacon, green onions, and sour cream. But sometimes I want something just a bit different. Something with some kick to it, like these grilled pork chorizo potato skins. True, you can put Mexican chorizo (not to be confused with Spanish chorizo, which is a cured sausage, Mexican chorizo is a spicy ground pork product) on or in just about anything and I’m going to love it.
Grilled Pork Chorizo Potato SkinsPotato skins only take a few minutes to make, so I often toss them on the grill while I’m making burgers or hot dogs for a quick and easy appetizer or side dish. I also keep a bottle of hot sauce nearby in case I want them to be just a bit spicier. Why not?

Grilled Pork Chorizo Potato Skins
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 2 large baking potatoes
  • 2 tablespoons butter, melted
  • 1 teaspoon chipotle powder
  • 1 cup our pork chorizo mix (or use crumbled cooked Mexican chorizo)
  • 1 cup Queso blanco, shredded
  • Chopped cilantro, for garnish
Instructions
  1. Cut each potato lengthwise into four wedges. Don't make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  2. Using a spoon or melon baller, scrape out the potato insides, leaving 1/4" or so left.
  3. Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  4. Fire up your grill for direct and indirect cooking.
  5. Combine the butter and chipotle powder and brush on all sides of the potatoes.
  6. Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  7. Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  8. Serve topped with the bacon, green onions, and sour cream as desired.

 

Homemade Italian Sausage

I have been making a lot of pizzas on the grill this year. After a long time of testing, trying, and testing some more, I’m very happy with our homemade dough and homemade sauce. And now I can say I’m also happy with our homemade Italian sausage. It’s very easy to make but still packs a nice spicy flavor. It’s perfect for pizzas, calzones, or hoagies.
Homemade Italian SausageNothing beats a pizza hot off a charcoal- or wood-fired grill.

Homemade Italian Sausage
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 pounds
 
Ingredients
  • 3 pounds ground pork
  • 3 tablespoons red wine vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 1/4 tablespoons dried parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 2 teaspoons paprika
  • 2 teaspoons (or more) dried red pepper flake
  • 3/4 teaspoon ground fennel seed
  • 1/4 teaspoon brown sugar
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
Instructions
  1. Place the pork in a large bowl.
  2. Add all of the remaining ingredients.
  3. Mix well. I found using my hands to be the best way. Just make sure you get all of the spices distributed evenly throughout the pork.
  4. Let pork refrigerate for 12 hours before using to distribute the flavors. I froze it in 1 pound packages for use later on pizzas.

 

Pork Chorizo Stuffing

This is my go-to stuffing for a whole lot of dishes. I use pork chorizo stuffing in baked potatoes, on grilled potato skins, in stuffed mushrooms, dips, omlets, you name it. It’s very versatile and very tasty. It has just enough spicy kick to it but not so much as to overwhelm no matter how I use it.

Here are my tasty mushroom caps with pork chorizo stuffing. Grilled on a cedar plank for even more outstanding flavor.

Pork Chorizo StuffingThis recipe makes a big batch of stuffing. I divide it into smaller portions and freeze it so I always have some on hand.

Pork Chorizo Stuffing
Author: 
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 pounds
 
Ingredients
  • 1 tablespoon vegetable oil
  • 1 cup sweet onion, diced
  • 1 cup green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 pounds ground pork, crumbled
  • 1 pound Mexican chorizo, crumbled
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • Kosher salt and freshly ground black pepper to taste
Instructions
  1. Heat the oil over medium-high heat in a large skillet.
  2. Add the onion and bell pepper and cook, stirring occasionally, until just starting to soften.
  3. Add the garlic and cook another minute.
  4. Add the crumbled pork, chorizo, cumin and paprika and cook until the meats are done.
  5. Season with salt and pepper to taste.

 

Pulled Pork BBQ

I have a few books that I consider to be essential to cooking. Smoke & Spice by Chery Alters and Bill Jamison is definitely one of them. It is full of recipes and approaches on all things smoking-related. I cannot recommend it enough.

Two of the recipes from the book that I use (with slight variations) whenever I smoke a pork butt or shoulder are the ones for the Southern Sucor rub and the Southern mop. The two combined produce pork with tremendous flavor and a fantastic bark.
Pulled Pork BBQI cook my pork on my Weber Smokey Mountain smoker. It’s easy to fire up, easy to keep running at a steady temperature, and comes in 3 different sizes to fit anyone’s needs.

Most of the pulled pork I made this time went onto sandwiches, topped with a fantastic roasted poblano slaw. But, I kept a bit around for making out-of-this-world good pulled pork poutine.

Pulled Pork BBQ
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 7-8 pound pork butt or shoulder
For the Southern Succor rub (modified only slightly from Smoke & Spice).
  • 1/4 cup freshly ground black pepper
  • 1/2 cup paprika
  • 1/2 cup turbinado sugar (I used Sugar in the Raw)
  • 1/4 cup kosher salt
  • 4 teaspoons dry mustard
  • 2-3 teaspoons cayenne
For the Southern sop (modified only slightly from Smoke & Spice)
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 tablespoon Worcestershire sauce
  • 1 1/2 - 2 tablespoons Southern Succor rub, from above
Instructions
  1. Fire up your smoker to cook at 225 F. Use a lighter wood, such as hickory, apple or cherry.
  2. Trim any large pieces of fat off the pork. You don't have to be real picky about it, just get any large chunks.
  3. Combine the rub ingredients. Rub all but about 2 tablespoons of the rub all over the pork.
  4. Place the pork onto the smoker and cook until the meat reaches 185 F.
  5. Combine the sop ingredients in a small sauce pan over medium heat. Stir until dissolved. Keep warm until ready to use.
  6. Once the meat hits 185 F brush the sop onto the meat. I used a big basting mop.
  7. Keep sopping every 5 degrees until the meat hits 200 F at which point you can remove the pork from the smoker. Wrap it in foil and let it rest at least 30 minutes before shredding.


Maple Mustard Pork Burgers

License to Grill is one of my all-time favorite TV cooking shows. Aired by Food Network Canada, the show, hosted by Chef Rob Rainford, always contained the best outdoor cooking recipes. Although the show no longer airs, you can find a lot of recipes (like this one for maple mustard pork burgers) from the show at the License to Grill blog.

Maple Mustard Pork BurgersWhen I first took a bite of these wonderful maple mustard burgers my first thought was “oh my goodness, I may give up beef burgers”. They’re just that good. The onion and garlic in the patty adds great flavor and keeps the meat tender and moist. The glaze… well, the glaze is absolutely fantastic. It’s a combination of sweet and tangy that gets nice and crusty over a very hot grill. I will be using the glaze on other pork dishes, such as grilled tenderloin or pork sliders.

Maple Mustard Pork Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the burgers
  • 1 pound ground pork
  • 1 tablespoon red onion, minced
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 onion buns, sliced
  • Desired toppings (lettuce, tomato, etc)
For the glaze
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Creole mustard (or Dijon)
  • 1 tablespoon cider vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon dry mustard
Instructions
For the burgers
  1. Combine the meat, onion, garlic, salt and pepper. Form into patties.
  2. Fire up your grill for direct cooking.
  3. Brush the burgers with the glaze and place over direct heat. Sear, then flip. Brush with more glaze.
  4. Continue cooking and glazing, flipping one more time, until the burgers reach 155 F internal temperature and they have a nice crusty exterior. Remove from grill and let rest.
  5. Meanwhile, toast the buns as desired.
  6. Serve burgers on buns with desired ingredients.
For the glaze
  1. Whisk together all ingredients. Don't be shy with the glaze when applying.

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Apple Brine for Pork

I use this apple brine for pork on grilled pork tenderloins, giving them a nice light apple flavor with a little kick to offset the sweetness. It works great also on bone-in or boneless pork chops.

Apple Brine for PorkCheck out our awesome grilled pork tenderloin recipe. The pork is sliced thin and then topped with a fantastic apple and stuffing mix. It’s almost like having pork apple pie!

Apple Brine for Pork
Author: 
Recipe type: Brine
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups apple juice
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup kosher salt
  • 1/4 cup light brown sugar
  • 1-2 teaspoons red pepper flakes
Instructions
Makes enough for 4 medium pork chops or 1 pork tenderloin
  1. Add juice to a large pot along with 1 cup of water.
  2. Bring to a simmer, then stir in the remaining ingredients until both the salt and brown sugar are dissolved.
  3. Remove pot from heat and add 2 cups of ice cubes. Let sit until the liquid has cooled.
  4. Place pork into a large resealable baggie. Add marinade and seal.
  5. Marinade 4-24 hours.
  6. Shake off excess marinade before cooking pork.