Makes: 8 to 10 servingsHands-On Time: 25 min.Total Time: 10 hours, 5 min.
1 (3 1/2-lb.) boneless pork loin
1/4 cup firmly packed light brown sugar
1/4 cup yellow mustard
1/4 cup red wine vinegar
2 Tbsp. All-Purpose BBQ Rub
2 Tbsp. canola oil
1 tsp. salt, divided
1 tsp. freshly ground pepper, divided
6 bacon slices
1 Granny Smith apple, peeled and chopped
1 small onion, chopped
3 cups chopped fresh kale
2 Tbsp. cider vinegar
Kitchen string
1. Butterfly pork loin by making a horizontal cut (about one-third down from top) into 1 side of pork, cutting to within 1/2 inch of other side. (Do not cut all the way through roast.) Unfold top cut piece, open, and lay flat. Butterfly and repeat procedure on opposite side of remaining two-thirds portion of pork loin, beginning at top or bottom of inside cut.
2. Place pork between 2 sheets of heavy-duty plastic wrap, and flatten to 1-inch thickness, using a rolling pin or flat side of meat mallet. Whisk together brown sugar and next 4 ingredients in a small bowl until well blended. Pour marinade into a large shallow dish or zip-top plastic freezer bag; add pork, turning to coat. Cover or seal, and chill 8 to 24 hours, turning occasionally.
3. Remove pork from marinade, discarding marinade. Lay pork flat on work surface; sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon.
4. Sauté apple, onion, and kale in hot drippings 10 minutes or until tender. Add vinegar, stirring to loosen particles from bottom of skillet. Remove from heat; stir in bacon and remaining salt and pepper. Spread kale mixture over pork, leaving a 1/2-inch border.
5. Roll up, starting at 1 long side, and tie with kitchen string, securing at 2-inch intervals. Place over lit side, and grill, covered with lid, 5 minutes on each side or until browned. Transfer roast to unlit side; grill, covered with lid, 1 hour and 30 minutes or until a meat thermometer registers 145°. Remove from grill; let stand 10 minutes before slicing.
Makes: 10 to 12 servingsHands-On Time: 50 min.Total Time: 55 min.
1 (4 3/4-lb.) boneless pork loin
3 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 cup maple syrup
1/3 cup Dijon mustard
3 Tbsp. cider vinegar
3 Tbsp. soy sauce
Pinch of salt
Pinch of freshly ground pepper
1. Preheat grill to 300° to 350° (medium) heat. Rub pork loin with oil, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper.
2. Stir together maple syrup and next 5 ingredients in a small bowl; reserve 1/2 cup syrup mixture to serve with cooked pork.
3. Grill pork, covered with grill lid, 45 minutes or until a meat thermometer inserted into thickest portion registers 145°, turning every 10 minutes and basting with remaining syrup mixture. Remove from grill, and let stand 5 minutes before slicing. Serve with reserved 1/2 cup syrup mixture.
Allowing the roast to stand at least 5 minutes after cooking and before slicing ensures that the juices will redistribute instead of escaping once the meat is cut.
Makes: 6 servingsHands-On Time: 25 min.Total Time: 3 hours, 58 min.
2 Tbsp. minced garlic, divided
1 1/2Tbsp. finely chopped fresh rosemary
7 Tbsp. extra virgin olive oil, divided
1 Tbsp. kosher salt
2tsp. freshly ground black pepper
1 (2 3/4-lb.) boneless pork loin
1 bunch broccoli rabe
1/2 tsp. dried crushed red pepper
12 (0.6-oz.) smoked provolone cheese slices
6 hoagie rolls, split
1. Stir together 1 1/2 Tbsp. garlic, rosemary, 3 Tbsp. oil, salt, and pepper in a small bowl. Place pork in a baking dish; rub pork with garlic mixture. Cover and chill at least 2 hours. Let pork stand at room temperature 45 minutes.
2. Meanwhile, light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Place pork over lit side, and grill, covered with grill lid, 4 minutes, turning often.
3. Transfer pork to unlit side of grill, and grill, covered with grill lid, 30 minutes or until a meat thermometer inserted into thickest portion registers 145°. Remove from grill, and let stand 5 minutes before slicing.
4. Remove florets from broccoli rabe. Trim and discard 1/2 inch of stem from bottom of broccoli rabe. Cook leaves and stems in boiling water 2 minutes. Add florets; cook 5 minutes.
5. Drain, reserving 1/2 cup cooking water, and plunge into an ice-water bath. Heat remaining 4 Tbsp. oil in a large skillet over medium heat.
6. Add remaining garlic and red pepper; sauté 1 minute. Add broccoli; sauté 5 minutes. Add reserved 1/2 cup water; cook 2 more minutes. Arrange 2 cheese slices on bottom halves of rolls; top with pork, broccoli, and tops of rolls.
Recipe provided by Heath Hall of Pork Barrel BBQ.
Makes: 4 servingsHands-On Time: 25 min.Total Time: 2 hours, 35 min.
1 (1-lb.) pork tenderloin
6 Tbsp. Worcestershire sauce
3 Tbsp. bourbon or whiskey
3 Tbsp. maple syrup
2 Tbsp. honey-Dijon mustard
2 Tbsp. olive oil
1/4 tsp. freshly ground pepper
1/2 tsp. salt
1. Remove silver skin from tenderloin, leaving a thin layer of fat.
2. Whisk together Worcestershire sauce and next 5 ingredients in a small bowl until blended. Pour marinade into a large shallow dish or zip-top plastic freezer bag; add pork, cover or seal, and chill 2 hours, turning occasionally. Remove pork, reserving marinade. Sprinkle pork with salt.
3. Preheat grill to 350° to 400° (medium-high) heat. Grill tenderloin, covered with grill lid, 8 to 9 minutes on each side or until a meat thermometer inserted into thickest portion registers 145°. Remove from grill, and let stand 10 minutes before slicing.
4. Meanwhile, bring reserved marinade to a boil in a small saucepan over medium-high heat. Boil, stirring occasionally, 2 minutes. Serve with sliced pork.
Serve this pork tenderloin with mashed potatoes, using the sauce as “gravy” over the potatoes.
Makes: 4 servingsHands-On Time: 39 min.Total Time: 44 min.
2 Tbsp. sugar
6 Tbsp. cider vinegar
2 Tbsp. ketchup
2 Tbsp. molasses
1 Tbsp. minced garlic
1 Tbsp. seeded and minced jalapeño pepper
1/2 tsp. salt
1 1/2 tsp. minced fresh ginger
1 lb. pork tenderloin
1 Tbsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. coarsely ground black pepper
1. Whisk together first 8 ingredients in a small saucepan; bring to a boil. Remove from heat, and cool 30 minutes. Reserve 1/4 cup sauce to serve with cooked pork.
2. Preheat grill to 300° to 350° (medium) heat. Remove silver skin from tenderloin, leaving a thin layer of fat. Rub pork tenderloin with oil; sprinkle with salt and pepper.
3. Grill pork, covered with grill lid, 18 minutes, turning occasionally, or until a meat thermometer inserted into thickest portion registers 145°, basting often with remaining 1/2 cup sauce. Remove from grill, and let stand 5 minutes before slicing. Slice and serve with reserved 1/4 cup sauce.
Makes: 6 to 8 servingsHands-On Time: 45 min.Total Time: 45 min., plus 8 hours for marinating
2 (1-lb.) pork tenderloins*
1/4 cup firmly packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
1/2 tsp. freshly ground pepper
1/2 tsp. cornstarch
1. Remove silver skin from tenderloins, leaving a thin layer of fat. Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.
2. Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.
3. Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.
* flank steak (1 1/2 lb.) may be substituted. Reduce grill time to 6 to 8 minutes on each side or to desired degree of doneness.
Makes: 16 servingsHands-On Time: 21 min.Total Time: 26 min., plus 1 day for marinating
1 (16-oz.) jar dill pickle chips, drained
1/4 cup sugar
2 tsp. chipotle hot sauce
1/2 tsp. dried crushed red pepper
2 (1-lb.) pork tenderloins
2 Tbsp. olive oil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/2 cup bottled sweet red barbecue sauce, divided
16 yeast rolls, split
1. Stir together first 4 ingredients in a large bowl or zip-top plastic freezer bag; cover or seal, and chill 24 hours.
2. Preheat grill to 300° to 350° (medium) heat. Rub tenderloins with olive oil, and sprinkle with salt and pepper. Grill pork, covered with grill lid, 15 to 18 minutes or until a meat thermometer inserted into thickest portion registers 145°, turning twice and basting with 1/4 cup barbecue sauce. Remove from grill; let stand 5 minutes before slicing.
3. Cut tenderloins into 1/2-inch-thick slices, and serve on rolls with remaining barbecue sauce and spicy pickles.
Makes: 6 servingsHands-On Time: 34 min.Total Time: 45 min.
1 tsp. garlic powder
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. coarsely ground pepper
2 ( 3/4-lb.) pork tenderloins
Vegetable cooking spray
6 whole wheat hamburger buns
6 Tbsp. Vidalia Onion BBQ Sauce
1. Stir together first 4 ingredients; rub pork tenderloins evenly with seasoning mixture. Lightly coat pork with cooking spray.
2. Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portions registers 145°. Remove from grill, and let stand 10 minutes. Chop or slice, and serve on hamburger buns. Drizzle each sandwich with Vidalia Onion BBQ Sauce.
Makes: about 21⁄2 cupsHands-On Time: 10 min.Total Time: 30 min.
1 medium-size Vidalia or sweet onion, finely chopped
1 cup ketchup
2 Tbsp. brown sugar
2 Tbsp. fresh lemon juice
2 Tbsp. cider vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. olive oil
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. pepper
1. Whisk together all ingredients and 1/2 cup water in a large saucepan; bring to a boil over medium heat. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
Makes: 6 servingsHands-On Time: 43 min.Total Time: 1 hour, 13 min.
4 lb. bone-in country-style pork ribs
1/3 cup Pork Dry Rub
2 cups Eastern Carolina Vinegar Sauce, divided
1. Sprinkle ribs with Pork Dry Rub; let stand 10 minutes. Fill a spray bottle with 1/2 cup East Carolina Vinegar Sauce.
2. Preheat grill to 400° to 450° (high) heat. Grill ribs, covered with grill lid, 5 minutes on each side to sear. Reduce grill temperature to 250° to 300° (low) heat.
3. Grill, covered with grill lid, 15 minutes on each side, spraying occasionally with vinegar sauce. Turn off 1 side of grill. Arrange ribs over unlit side, and grill, covered with grill lid, 30 minutes or until a meat thermometer inserted into thickest portion registers 145°, spraying with vinegar sauce occasionally. Let stand 10 minutes before serving. Serve with remaining 1 1/2 cups vinegar sauce.
Country-style ribs are not ribs at all. They’re more of a pork chop.
Makes: 4 servingsHands-On Time: 31 min.Total Time: 36 min.
1 (18-oz.) jar peach preserves
1/4 cup soy sauce
2 Tbsp. grated fresh ginger
2 tsp. olive oil
4 (8-oz.) bone-in pork loin chops (1 1/2 inches thick)
1/4 tsp. salt
1/4 tsp. freshly ground pepper
4 large peaches, halved
1. Preheat grill to 350° to 400° (medium-high) heat. Bring preserves, soy sauce, and ginger to a boil in a small saucepan. Remove from heat; reserve 1/2 cup to baste peaches.
2. Rub oil over pork chops; sprinkle with salt and pepper. Grill pork chops, covered with grill lid, 5 to 7 minutes on each side or until a meat thermometer inserted into thickest portion registers 145°, basting often with 1 cup peach preserves mixture.
3. At the same time, grill peaches, covered with grill lid, 2 to 3 minutes on each side or until tender, basting often with reserved 1/2 cup peach preserves mixture. Let pork chops stand 5 minutes before serving.
Makes: 4 servingsHands-On Time: 45 min.Total Time: 1 hour, 20 min.
3/4 cup firmly packed dark brown sugar
1/4 cup kosher salt
2 cups boiling water
3 cups ice cubes
4 bone-in pork loin chops (about 2 lb.)
1 medium-size sweet onion, finely chopped
1 Tbsp. canola oil
1 garlic clove, minced
1 (1-inch) piece fresh ginger, peeled and grated
1 1/2 cups ketchup
1/2 cup peach preserves or jam
2 large peaches (about 1 lb.), peeled and cut into 3/4-inch chunks
2 Tbsp. cider vinegar
Kosher salt and freshly ground pepper to taste
Garnish: fresh oregano sprigs
1. Combine sugar and salt in a large bowl; add boiling water, stirring until sugar and salt dissolve. Stir in ice cubes to cool mixture. Add pork chops; cover and chill 30 minutes.
2. Meanwhile, sauté onion in hot oil in a medium saucepan over medium heat 2 minutes or until tender. Add garlic and ginger; cook, stirring constantly, 45 to 60 seconds or until fragrant. Add ketchup, peach preserves, and peaches. Reduce heat to low, and simmer, stirring occasionally, 30 minutes or until sauce thickens. Add vinegar; season with kosher salt and freshly ground pepper to taste. Remove from heat.
3. Remove pork from brine, discarding brine. Rinse pork well, and pat dry with paper towels.
4. Preheat grill to 350° to 400° (medium-high) heat. Pour half of peach mixture into a bowl; reserve remaining mixture. Season both sides of pork with desired amount of kosher salt and freshly ground pepper.
5. Grill pork, covered with grill lid, 5 to 6 minutes on each side or until a meat thermometer inserted into thickest portion of each chop registers 145°, basting pork occasionally with peach mixture in bowl. Remove pork from grill; let stand 5 minutes before serving. Serve with reserved peach mixture. Garnish, if desired.
Adding ice cubes to the hot sugar and salt mixture not only cools everything down, it also creates a quick brine in which to soak the pork chops. In just a short 30 minutes, the brine will penetrate the meat to lock in moisture and a ton of flavor.
Makes: 4 servingsHands-On Time: 30 min.Total Time: 8 hours, 30 min.
1 (12-oz.) jar molasses (1 1/2 cups)
1/2 cup cider vinegar
1/2 cup soy sauce
1 Tbsp. grated fresh ginger
3 garlic cloves, minced
4 bone-in pork steaks (about 4 lb.)
1. Whisk together first 5 ingredients. Pour marinade into a large zip-top plastic freezer bag; add pork steaks, turning to coat. Seal and chill 8 hours.
2. Preheat grill to 300° to 350° (medium) heat. Remove steaks from marinade, reserving 1 cup marinade. Bring reserved marinade to a boil in a saucepan over medium-high heat, and boil 3 minutes. Remove from heat, and let cool slightly.
3. Grill steaks, covered with grill lid, 6 to 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 145°, basting twice with reserved marinade. Remove from grill, and let stand 5 minutes before serving.
Makes: 8 to 10 servingsHands-On Time: 20 min.Total Time: 25 min.
3/4 cup plum preserves
2 Tbsp. balsamic vinegar
2 tsp. chopped fresh thyme
1/4 tsp. freshly ground pepper
2 lb. assorted fresh sausages
1. Preheat grill to 300° to 350° (medium) heat. Cook first 4 ingredients in a small saucepan over low heat, stirring often, 5 minutes; reserve half of mixture.
2. Grill sausages, covered with grill lid, 10 to 12 minutes or until done, turning occasionally and brushing with remaining half of plum mixture during last 5 minutes of grilling. Remove from heat; let stand 5 minutes. Serve with reserved plum mixture.
Makes: 8 appetizer servingsHands-On Time: 12 min.Total Time: 12 min.
2 lb. andouille sausage
Uncle Hoyt’s Bread-and-Butter Pickles
1. Preheat grill to 350° to 400° (medium-high) heat. Grill sausage 5 minutes or until done, turning occasionally. Cut sausage diagonally into 1/4-inch-thick slices, and serve with Uncle Hoyt’s Bread-and-Butter Pickles.
Makes: 14 (1-pt.) jars Hands-On Time: 2 hours, 10 min.Total Time: 5 hours, 20 min.
25 to 30 medium cucumbers (about 9 1/2 lb.)
8large onions
2 large bell peppers
1⁄2 cup pickling salt
5 cups white vinegar
4 cups sugar
2 Tbsp. mustard seeds
1 tsp. ground turmeric
1⁄2 tsp. whole cloves
1. Cut cucumbers into 1/4-inch-thick slices and onions into 1/8-inch-thick slices. Chop bell peppers. Place vegetables in a bowl; toss with pickling salt. Let stand 3 hours; drain.
2. Bring vinegar, sugar, mustard seeds, turmeric, and cloves to a boil in a large stockpot, boiling just until sugar dissolves. Add drained cucumber mixture, and cook, stirring often, 7 to 10 minutes or until mixture is thoroughly heated and cucumber peels turn dark green. Pack half of hot mixture in 7 (1-pt.) hot, sterilized jars, filling to 1/2 inch from top. Remove air bubbles by gently stirring with a long wooden skewer. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes. Repeat procedure with remaining mixture and 7 more hot, sterilized jars.
Sweet No-Cook Pickles
No time to can your own pickles? Try these instead. As the name says, these pickles don’t need to be cooked. Store in the refrigerator up to 2 weeks.
Drain 1 (46-oz.) jar dill pickles; cut pickles into 1/4-inch-thick slices. Return to pickle jar. Gradually add 2 cups sugar, tapping bottom of jar gently on a flat surface to allow sugar to settle in jar. Add 1 Tbsp. white wine vinegar. Cover with lid, and let stand at room temperature 1 hour, shaking jar occasionally. Chill 8 hours, shaking jar occasionally. Store in refrigerator up to 2 weeks.
Makes: 8 servingsHands-On Time: 30 min.Total Time: 30 min.
3/4 cup mayonnaise
1 Tbsp. whole grain mustard
1 green onion, minced
2 Tbsp. Asian Sriracha hot chili sauce, divided
8 hot dogs
8 hot dog buns, toasted
1 cup chopped sweet-hot pickles
2 cups shredded red cabbage
1. Preheat grill to 350° to 400° (medium-high) heat.
2. Combine first 3 ingredients and 1 Tbsp. chili sauce in a small bowl. Brush hot dogs with remaining 1 Tbsp. chili sauce.
3. Grill hot dogs, covered with grill lid, 4 to 6 minutes or until thoroughly heated. Place hot dogs in buns, and top with mayonnaise mixture. Sprinkle with chopped pickles and shredded cabbage.
Cabbage 
Makes: 6 servingsHands-On Time: 37 min.Total Time: 37 min.
2 medium-size red bell peppers, cut into quarters
2 medium-size sweet onions, cut into quarters
2 Tbsp. olive oil
1 tsp. fresh thyme leaves
1 tsp. salt, divided
1 (19.76-oz.) package garlic pork sausage links
2 (14-oz.) cans chicken broth
1 cup uncooked quick-cooking grits
2 Tbsp. butter
1 cup grated Parmesan cheese
1/3 cup chopped fresh basil
1/2 tsp. freshly ground black pepper
Garnish: basil leaves
1. Preheat grill to 350° to 400° (medium-high) heat. Toss peppers and onions with olive oil, thyme, and 1/2 tsp. salt. Grill pepper mixture and sausage at the same time, covered with grill lid. Grill pepper mixture, turning occasionally, 8 to 10 minutes or until wilted. Grill sausage 5 minutes on each side or until done.
2. Bring remaining 1/2 tsp. salt, chicken broth, and 1/2 cup water to a boil in a 3-qt. saucepan; slowly stir in grits, reduce heat, and simmer 12 minutes or until thickened and creamy, stirring often. Remove from heat, and stir in butter and next 3 ingredients.
3. Coarsely chop peppers and onions, and slice sausage into 1-inch pieces. Serve sausage-and-pepper mixture over hot cooked grits. Garnish, if desired.
Makes: 4 servingsHands-On Time: 27 min.Total Time: 27 min.
Vegetable cooking spray
1 1/2 lb. lean ground pork
2 Tbsp. reserved mayonnaise mixture from Dried Apricot-Chipotle Mayonnaise
1 Tbsp. butter, melted
1/2 cup finely chopped pecans
1/2 tsp. salt
1/4 tsp. pepper
4 French hamburger buns, split
4 Bibb lettuce leaves
Dried Apricot-Chipotle Mayonnaise
1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
2. Gently combine pork and reserved 2 Tbsp. mayonnaise mixture until blended, using hands. Shape into 4 (4-inch-wide, 1-inch-thick) patties.
3. Whisk together butter and next 3 ingredients in a small bowl until well blended. Sprinkle each patty with about 2 Tbsp. pecan mixture (about 1 Tbsp. on each side), gently pressing to adhere.
4. Grill pecan-covered pork patties, covered with grill lid, 6 to 8 minutes on each side or until a meat thermometer inserted into centers registers 145°.
5. Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with lettuce and Dried Apricot-Chipotle Mayonnaise.
Makes: about 1 cupHands-On Time: 10 min.Total Time: 25 min.
1/2 cup dried apricots
1/4 cup hot water
2 Tbsp. fresh lime juice
1/2 cup mayonnaise
1 canned chipotle chile pepper in adobo sauce, chopped
2 Tbsp. finely chopped green onion
1 Tbsp. adobo sauce from can
1. Combine dried apricots, hot water, and lime juice in a bowl. Let stand 15 minutes; drain. Pat apricots dry, and coarsely chop.
2. Combine mayonnaise and next 3 ingredients; reserve 2 Tbsp. mixture for Pecan-Crusted Pork Burgers. Stir apricots into remaining mayonnaise mixture. Cover and chill until ready to serve.