Pork Recipes from Willy's BBQ, barbecue, barbeque sauces marinades marinate grill roast broil fry all-natural clean authentic

HOME

(800)

824-9010

TENDERLOIN	PULLED PORK	WAIKIKI HAM
COUNTRY RIBS	JERK CHOPS	PORK FAJITA
JERK RIBS	CHILI	CAROLINA RIBS

Willy’s Seared and Roasted Pork Tenderloin Jerk

Use tenderloins that have not been injected with brine. Remove any attached fat and silver skin from the tenderloin and marinate in 1 cup of Willy’s Jamaican Jerk^tm for 24-48 hours. Pre-heat the oven to 400^o F. In a fry pan on medium-high, heat 2 tablespoons of vegetable oil until smoking and sear all the tenderloin’s sides until well browned. Transfer to a rimmed baking sheet and roast until done (about 15 minutes)


	Pulled Pork or Chicken Shred cooked pork or chicken meat and add Carolina sauce to taste, serve on rolls with a side of slaw and beans for a perfect summer meal.

	Waikiki Ham Brush Willy’s Waikiki BBQ on a ham while cooking for a tasty and healthful glaze.

	Willy’s Country Style Ribs Marinate 3 pounds of country-style pork ribs or pork butt in one 12 ounce jar of Willy’s Carolina BBQ, Waikiki BBQ or Jamaican Jerk^tm in a plastic bag in the refrigerator at least one hour and up to 3 days. Remove from the marinade leaving bits of jerk on the meat and roast at 450^oF or grill indirectly on a covered grill until cooked.





		RESTING MEAT Always let meat rest after cooking before you cut into it



			GOOD KNIFE Cheap or dull knives are dangerous. Keep your knives sharp and don’t use knives that have blades that can bend.

Jerk Pork Chops

Marinate 6 - 3/4” thick pork chops in 12 ounces of Willy’s Jamaican Jerk in a refrigerated plastic bag for from between one-hour and three days. Remove chops from marinade and coat with cooking oil. Pre-heat two stove-top burners to medium-high and press the chops onto the bottom of 2 room temperature frying pans. Place the pans on the burners, wait two minutes and listen for the sizzling sound. As soon after two minutes that you hear the sizzle, turn the chops over, set the heat on low and cover the fry pans. Cook up to 6 minutes or until done. Serve chops with pan juices.


	Pork Fajita Over high heat in a frying pan sauté about a pound of boneless, sliced or cubed pork in two tablespoons of oil until lightly browned. Remove to a paper towel, using a spatula or slotted spoon. Sauté two sliced, medium-sized onions in the oiled pan for two minutes and add one sliced red sweet pepper. Sauté for two more minutes, add the pound of browned pork back to the pan and stir in 1/3 cup of Willy’s Mexican Fajita^tm. Continue stirring slowly until the sauce comes to a simmer and coats the ingredients. Serve in warm tortillas, tacos, buns, rolls, or over rice or beans.

	Jerk Ribs Place ribs and Willy’s Jamaican Jerk^tm in a plastic bag. Marinate for 12 to 72 hours then remove from the marinade. Do not wash or rub the bits of marinade off so the ribs are still thinly coated with marinade. Heavily oil a roasting pan and roast on the top rack of an oven at 250^o F with a pan of water or slowly smoke until tender and the marinade is browned on the outside of the food.

	Willy’s Chili 2 large onions roughly chopped 6 red and green peppers roughly chopped 12 cups of stock or water 2 lbs. ground or cubed pork 6 - 15.5 ounce cans cooked beans with liquid 1 Jar Willy’s Mexican Fajita^tm sauce Brown pork, peppers and onions together and, if there’s a lot of liquid, drain. Add stock or water, Fajita sauce and beans and simmer for one hour or more. Serve with shredded cheese and cornbread.

	Carolina Ribs Place ribs and Willy’s Carolina BBQ^tm in a plastic bag. Marinate for 12 to 72 hours then remove from the marinade. Heavily oil a roasting pan and roast on the top rack of an oven at 250^o F with a pan of water or slowly smoke until tender.


	(800) 824-9010