PORK RECIPES
BREAKFAST ALL IN ONE BISCUITS
Submitted by AKKPS Member Dana Kidd of Holly Springs KuneKunes
- 1 cup of Bisquick
- 1 lb cooked sausage
- 4 eggs beaten
- 1 cup of shredded cheddar cheese (or a little extra)
KUNEKUNE HAM
Submitted by AKKPS Member Jessica Jones of 7-J Farm
~5lbs Not Cured KuneKune Ham or can be two little ones or a large one, as long as it’s ~5lbs.
If more than 5lbs adjust your Prague Powder #1 or it wont cure properly
RECIPE
In a pot, add ~5C water, 1/4C Molasses, 1C Turbinado Sugar, 3/4C Kosher Salt, cracked pepper (measured from the heart) and a dash of ground clove. Heat on low until solids have dissolved, then add 1 TBS of Prague Powder #1 (1 TBS/5lbs).
Put your ham in huge ziplock or big plastic container with brining bag in it, cover with solution and weigh it down so fully submerged. Put in fridge and now you’re curing.
I cured for about 4 days. The rule of thumb is ~1 day/2lbs of ham but I have it an extra day as a precaution.
On day 2, use a brine injector to inject your current brining solution close to the bone on thickest side. This will make sure you don’t have any brown spots. Note: I used a new 12cc syringe and new 14gauge x1.5” cattle needle to achieve same results. Return ham to fridge.
Day 4
Take out, pat dry, and score all sides (checkerboard cut the outside down to meat layer). You will need a VERY sharp knife as the fat will be wiggly.
Place on pan and leave uncovered in fridge for 24 hrs.
SMOKING
I use a Traegar with Mesquite pellets as my preference.
Insert meat thermometer in largest part, smoke at 250 directly on the grate (laying on side with thickest fat section facing upwards) until you reach 115 where you should start making your glaze of choice. My best advice is to look at the ingredients on different types of glazes and try to figure out what you are most likely going to enjoy. I’ll put the glaze I used at the end.
At 120 degrees, fully glaze all sides with a basting mop. Glaze again every 30 mins until you reach 140 degrees. At 140, baste heavily again, turn ham so it’s sitting on the blunt cut side (should look like a little ham mountain) and bump smoker temperature up to 325 degrees until your meat probe reads 155 degrees.
Pull it off, let it rest inside for 30-45 mins then slice away and enjoy!
GLAZE
1C light brown sugar
1/2C pineapple juice (in a pinch, dilute concentrated lime juice)
1/2C Maple Syrup (the real kind, not the fake pancake syrup) *you can sub molasses
1/2 teaspoon cloves
Combine and heat over md/low heat until it thickens but still spreadable. Stir frequently.
OVEN ROASDED PULLED PORK
Submitted by AKKPS Member Denise Stubbs of Snake Doctor Farmstead
Ingredients
- 1 KuneKune roast or tenderloin
- Plain yellow mustard
- Kinder Seasonings Woodfired Garlic
Instructions
- Thinly coat full roast in yellow mustard
- Heavy coat with Kinder Woodfired Garlic
- Wrap in a double layer of aluminum foil and place in pan (covered Dutch oven works best)
- Cook on 350 for 45-60 minutes per lb
- Shred and enjoy!
DRY BRINE RUB
Submitted by AKKPS Member Michelle Geiger of High On The Hog Farm
- 4 Tbsp Kosher Salt
- 2 Tbsp Sage
- 3 Tbsp bay leaves
- 1 1/2 Tbsp fresh garlic
- 6 Tbsp Juniper Berries
- 3 Tbsp Black Pepper
- 2 Tbsp Nutmeg
- 1 Tbsp chives
- 2 Tbsp Thyme
- 4 Tbsp Coriander
Mix together ingredients to cover 3-4 lb Boston butt thoroughly or picnic roast. I place the brining roast in a bread bag to save space in my refrigerator. Allow roast to brine for up to 36 hrs.
Store any leftover brine in an airtight container. It can be used on any cut of pork year around.
The smoker compliments this brine the best.
KUNEKUNE SAUSAGE SOURDOUGH PIZZA
Submitted by AKKPS Member Jessica Brannam of Flying Pig Fields
Dough
- 3/4 cup Sourdough discard that has been fed within 24 hrs.
- 1 TBSP salt
- 1 TBSP sugar
- 2 TBSP olive oil
- 2 cups of flour, With extra for dusting
- 1/2 cup lukewarm water
Pizza toppings
- 6 Fresh basil leaves sliced
- Half pound spicy KuneKune Italian sausage.
- 2 cups of cheese, We like an Italian mix that has mozzarella, Romano, and Parmesan
- 1/2 cup pizza/spaghetti sauce of your choosing
- 1 TBSP butter
- 1-2 fresh Roma Tomatoes sliced
- 1 tsp dried basil
- Balsamic glaze
- Mix all dough ingredients in Kitchen Aid and add water until it no longer appears dry. I usually start with about half a cup. You can add a little more if still too dry or add flour by the Tablespoon if too wet until you have a dough. Mix on medium until well integrated, about a full minute.
- Place the dough in an oiled bowl with a towel over it in a warm place.
- Preheat the oven at 450°. We use a 14" pizza stone and leave it in the oven to preheat. You could use a pan if you don't have a stone.
- Cook your Kunekune sausage. Once fully cooked, remove from heat until ready to build the pizza.
- Once the oven gets to temp, dust the counter with flour and roll out your dough to size. You'll want it to be about an inch or two larger than the pizza stone.
- Remove the pizza stone from the oven.
- Dust the pizza stone with flour and lay the dough on top. Roll and pinch the edges to make the crust.
- Add a pizza or spaghetti sauce of your choosing. We like light sauce so a light coating is plenty for us.
- Then add all but a quarter cup of your cheese. Add your cooked sausage. Then add the chopped basil and the remaining cheese.
- Bake for 18 minutes at 450°
- Remove pizza from the pizza stone, rub crust with butter, and add fresh sliced tomatoes and dried basil. Drizzle with balsamic glaze (optional)
DR PEPPER PORK RIBS
Submitted by AKKPS Member By Deb Allen of Allen’s Acres
- 2-3 racks of kunekune pork ribs (enough to fill large stock pot 3/4 full)
- 2-2 liter bottles Dr Pepper room temp (amount needed varies as to quantity of ribs)
- 4 bay leaves
- BBQ sauce of choice (bought or homemade)
Add ribs to a large stock pot on the stove (may need to cut to fit as needed). Completely cover meat with Dr Pepper. Add bay leaves. Bring to boil (watch for foaming…reduce heat if needed). Boil for 3 hours. Remove and drain. Remove bay leaves.
Finish by one of the three methods below.
Grill: Place Ribs on the grill and cook for 3-5 minutes on each side. While on the grill, brush with desired amount of bbq sauce. Repeat on the other side. Serve
warm.
Oven: Follow the recipe exactly the same (boil the ribs), but instead of grilling, put your ribs on a sheet pan, cover with BBQ sauce, and cook in the oven at 350°F for 30-40 minutes.
Slow cooker: Place your racks of ribs in the crock pot, season with salt and pepper, then pour the Dr. Pepper over top. Cook on LOW for 6-8 hours, or HIGH for 4. After they have cooked, remove the liquid and bay leaves from the crockpot and add BBQ sauce to the ribs. Cook for an additional 30 minutes or so.
KUNEKUNE CROCKPOT SPAGHETTI
Submitted by AKKPS Member Charles Folsom of Let it Be Kunekune
-
- 2 lbs ground Kunekune pork or sausage
- 28 oz crushed tomatoes
- 28 oz diced tomatoes
- 6 oz tomato paste
- 3 Tbsp brown sugar
- 1 Tbsp oregano
- 2 tsp basil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper, optional
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled
In skillet brown and crumble ground Kunekune pork or sausage on medium heat. Add to crockpot. Mix in all other ingredients and stir well. Place the lid on the crockpot and cook on low for 8 hours or high for 4 hours. Do not open the lid during the cooking process. Serve over noodles and enjoy!
MEATLOAF
Submitted by AKKPS Member Michelle Geiger of High On The Hog Farm
MEATLOAF
https://www.allrecipes.com/recipe/276203/bacon-wrapped-meatloaf/
https://www.thewholesomedish.com/the-best-classic-meatloaf/
SAUCE FOR THE TOP
MOM'S PORK & SAUERKRAUT
Submitted by AKKPS Member By Deb Allen of Allen’s Acres
- 5-6 pounds of pork roast, pork loin or boneless chops
- 2 -32 Oz jars of sauerkraut
- 2 large (22-26 Oz) cans mushroom soup
- Salt/pepper to taste
- (If desired, may add 1-8 Oz package of sliced fresh mushrooms)
Cut pork into large chunks and put in a large crock pot. Depending on how strong you like the taste of sauerkraut, rinse with one or two jars of water, drain slightly. Add to the crock pot. Add mushroom soup and stir. Salt/pepper to taste.
Cook 8-10 hours on low or 5-6 hours on high. Serve with mashed potatoes.
BROWN SUGAR GARLIC BUTTER PORK CHOPS
Submitted by AKKPS Member Amanda Carlisle of Carlisle Acres
Ingredients
- 2 -3 lbs KuneKune pork chops
- Salt & pepper
- 6 tbsp butter
- ½ cup brown sugar
- ¼ cup cider vinegar
- 4 garlic cloves, minced
Instructions
- Preheat oven to 325 degrees fahrenheit
- Place Sauce ingredients in a saucepan over medium heat. Once better has melted, stir to combine then leave for 1 - 2 minutes until sugar is melted. Remove from heat.
- Salt and pepper the pork chops.
- Place pork chops in a 13x9 baking dish and pour the sauce over the chops. Cover with foil and bake for 1 hour or until the pork is cooked through.
- When done cooking, remove the baking dish from the oven and heat a cast iron skillet over medium heat. Quick sear the chops to get a good crust. Serve with pan sauce.
- Great with rice and veggies.
*note* These can also be cooked in a slow cooker on low for 6 hours. Sear following the directions above.
ITALIAN SAUSAGE PIZZA
Submitted by AKKPS MemberJ essica Brannam of Flying Pig Fields
DOUGH
- 3/4 cup Sourdough discard that has been fed within 24 hrs.
- 1 tbl spoon salt
- 1 tbl spoon sugar
- 2 tbl spoon olive oil
- 2 cups flour. With extra for dusting
- 1/2 cup luke warm water
PIZZA TOPPINGS
- 6 Fresh basil leaves sliced
- Half pound spicy KuneKune Italian sausage.
- 2 cups cheese. We like an Italian mix that has mozzarella, Romano, and Parmesan
- 1/2 cup pizza/spaghetti sauce of your choosing
- 1 tbl spoon butter
- 1-2 fresh Roma Tomatoes sliced
- 1 tsp dried basil
- Balsamic glaze
DIRECTIONS
- Mix all dough ingredients in Kitchen Aid and add water until no longer appears dry. I usually start with about half a cup. You can add a little more if still too dry or add flour by the tbl spoon if too wet until you have a dough. Mix on medium until well integrated, about a full minute
- Place the dough in an oiled bowl with a towel over it in a warm place.
- Preheat the oven at 450°. We use a 14" pizza stone and leave it in the oven to preheat. You could use a pan if you don't have a stone.
- Cook your Kunekune sausage. Once fully cooked remove from heat until ready to build the pizza.
- Once the oven gets to temp, dust the counter with flour and roll out your dough to size. You'll want it to be about a inch or two larger than the pizza stone
- Remove the pizza stone from the oven.
- Dust the pizza stone with flour and lay the dough on top. Roll and pinch the edges to make the crust.
- Add a pizza or spaghetti sauce of your choosing. We like light sauce so a light coating is plenty for us.
- Then add all but quarter cup of your cheese. Add your cooked sausage. Then add the chopped basil and the remaining cheese.
- Bake for 18 minutes at 450°
- Remove pizza from the pizza stone, rub crust with butter, and add fresh sliced tomatoes and dried basil. Drizzle with balsamic glaze (optional)
HAM & GRAVY
Submitted by AKKPS Member Brianna Keith of Feather in the Wind
PORK SAUSAGE STUFFING
Submitted by AKKPS Member Emely Hendl of Anchor Meadow Farm
Ingredients:
•1 lb pork sausage (mild or spicy, depending on preference)
•1 large onion, finely chopped
•3 celery stalks, diced
•2 cloves garlic, minced
•1/2 cup unsalted butter
•1/2 cup chicken broth (plus more for desired moisture level)
•8 cups day-old bread cubes (like sourdough, French, or white bread)
•2 tsp fresh sage, chopped (or 1 tsp dried sage)
•2 tsp fresh thyme, chopped (or 1 tsp dried thyme)
•1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
•Salt and black pepper to taste
•1/2 cup fresh parsley, chopped
•1/2 cup dried cranberries (optional for a sweet touch)
•1/2 cup chopped pecans or walnuts (optional for added crunch)
Instructions:
1.Preheat Oven: Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
2.Cook the Sausage: In a large skillet over medium heat, cook the pork sausage, breaking it up into small pieces until browned and cooked through. Remove sausage with a slotted spoon and set aside, leaving some fat in the pan.
3.Cook the Veggies: In the same skillet, melt the butter and add the onions, celery, and garlic. Sauté until vegetables are soft and translucent, about 8 minutes.
4.Combine Ingredients: In a large mixing bowl, combine the bread cubes, cooked sausage, and sautéed veggies. Add the fresh herbs (sage, thyme, rosemary), dried cranberries, nuts, and parsley. Season with salt and pepper. Pour in the chicken broth and gently toss everything until combined. Add extra broth if you prefer a moister stuffing.
5.Bake: Transfer stuffing mixture to the prepared baking dish. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
6.Serve: Let sit for a few minutes before serving warm.
PORK STROGANOFF
Submitted by AKKPS Member Tracy Crist of Hopewell Heritage Farm for the recipe.
2 lbs ground pork
1 onion, chopped
1 pack of mushrooms, sliced
4 garlic cloves, chopped
2-3 heaping serving spoons Greek yogurt
1/2- 3/4 bar of cream cheese
1/2 c broth, milk, cream or water
Egg noodles
Brown pork, salt and pepper and several dashes of Worcestershire.
Add onions, garlic, mushrooms and sauté with meat until softened.
Add liquids, yogurt, cream cheese and mix until cheese is melted.
Let simmer until sauce thickens.
If too thick add more liquid or a bit of pasta water.
Season to taste. I add more salt, pepper, garlic powder, parsley
LARD CRUST PIE RECIPE
Submitted by AKKPS Member TEthel Baker of IrishMudd LLC
KUNEKUNE BACON & SAUSAGE CHILI
Submitted by AKKPS Member Morgan Sanderson of Diamond S Farm
- 6-8 slices of bacon
- 1 yellow onion, finely diced
- 1 poblano or bell Pepper, finely diced
- 2 cloves garlic, minced or grated
- 1 Ib raw breakfast sausage
- 1 packet of chili seasoning
- 28 oz fire roasted crushed tomatoes
- 2-4 cups of beef broth, to desired consistency
- Add the Kunekune bacon to a Dutch oven or soup pot over medium heat. Fully cook the bacon before transferring to a paper towel. Depending on how fatty your bacon is, we removed half the bacon grease.
- Add the onion and pepper to the remaining bacon grease. Cook for 2-3 minutes or until translucent. Add garlic. Cook for 30-60 seconds until fragrant before adding the kunekune sausage.
- Break the sausage apart and fully cook.
- Add the remaining ingredients to the pot. Chop or crumble the bacon and add it back to the pot. Bring up to a boil before reducing to a low simmer. Cover and simmer for 45-60 minutes before serving.
STUFFED PORK CHOPS WITH APPLE & SAGE
Submitted by AKKPS Member Emely Hendl of Anchor Meadow Farm
These stuffed pork chops bring together the flavors of apple, sage, and toasted pecans, creating a satisfying and savory main course for Thanksgiving.
Ingredients
•4 bone-in pork chops, 1 to 1.5 inches thick
•Salt and pepper, to taste
•1 tbsp olive oil
•For the Stuffing:
•1 tbsp butter
•1/2 cup onion, finely chopped
•1 celery stalk, finely chopped
•1 large apple, peeled and diced (such as Granny Smith)
•1/4 cup pecans, toasted and chopped
•1/2 cup breadcrumbs
•1 tbsp fresh sage, chopped (or 1 tsp dried sage)
•1/2 tsp thyme
•Salt and pepper, to taste
Instructions
1.Make the Stuffing: In a skillet, melt butter over medium heat. Add onions, celery, and apple, and cook until softened. Stir in pecans, breadcrumbs, sage, and thyme, and season with salt and pepper. Remove from heat and let cool slightly.
2.Prepare the Pork Chops: Preheat the oven to 375°F (190°C). Use a sharp knife to make a pocket in each pork chop. Stuff each pocket with the apple-sage mixture, securing with toothpicks if needed. Season with salt and pepper.
3. Sear and Bake: In an oven-safe skillet, heat olive oil over medium-high heat. Sear the pork chops on both sides until golden brown. Transfer the skillet to the oven and bake for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
4.Serve: Let the pork chops rest for a few minutes before serving.
Both of these dishes would add a unique twist to your Thanksgiving spread!
MAPLE GLAZED PORK ROAST WITH APPLES & SAGE
Submitted by AKKPS Member Emely Hendl of Anchor Meadow Farm
Ingredients
•For the Pork Roast:
•3-4 lb pork loin or pork shoulder roast
•Salt and pepper, to taste
•2 tbsp olive oil
•1/4 cup pure maple syrup
•1/4 cup apple cider vinegar
•1/4 cup Dijon mustard
•1/2 tsp ground cinnamon
•1 tbsp fresh sage leaves, finely chopped (or 1 tsp dried sage)
•1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
•For the Apples:
•3-4 large apples (such as Honeycrisp or Granny Smith), sliced into wedges
•1 tbsp olive oil
•1/2 cup apple cider or apple juice
•1 tbsp maple syrup
•Fresh rosemary sprigs, for garnish (optional)
Instructions
1.Prepare the Pork: Preheat your oven to 350°F (175°C). Pat the pork roast dry with paper towels and season generously with salt and pepper.
2.Sear the Pork: In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side.
3.Make the Maple Glaze: In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, cinnamon, sage, and thyme. Pour half of the glaze over the pork roast, reserving the other half for later.
4.Roast the Pork: Transfer the skillet to the preheated oven and roast for about 45 minutes, basting with the remaining glaze halfway through, until the pork reaches an internal temperature of 145°F
KUNEKUNE SAUSAGE PINWHEELS
Submitted by AKKPS Member Haylee Griffith OF Griffith Family Farms
Ingredients
- 1 lb pack of KuneKune breakfast sausage
- 1 - 8 oz cream cheese, softened
- 1 can crescent rolls
- 1 green onion, diced
- 1/8 teaspoon garlic powder
Instructions
- Cook, brown and crumble sausage in a skillet over medium heat. Once cooked, remove excess grease.
- To get cream cheese extra soft, whip with an electric mixer for 2-3 minutes. (This is optional) Stir cream cheese, garlic powder, sausage and green onion together until combined.
- Roll crescent rolls out on parchment paper. Do not separate the rolls. Pinch the seams together to form one large rectangle.
- Spread sausage mixture on top of rolls. Roll up lengthwise and wrap roll in parchment paper and plastic wrap. Place in the freezer for 1 hour.
- Preheat the oven to 375 degrees F. Remove roll from plastic wrap and cut into 1/4 inch thick slices.
- Place on a baking sheet lined with parchment paper. Bake for approximately 10 minutes or until golden brown.
KIELBASA & RICE
Submitted by AKKPS Member Caroline Malott of Red Roof KuneKunes
INGREDIENTS
- Sweet Onion(s) cut into medium sized slivers
- Kielbasa cut into 3/4 inch pieces
- Green Pepper (optional)
- Zucchini (optional)
- White Rice
- Olive Oil
- Salt
- Pepper
RECIPE
- In a large saute pan add olive oil
- Add Onions & Kielbase and any other optional items
- Season to taste with Salt & Pepper
- Cook until Onions are soft & Kielbase is cooked
- Make white rice
- Put sauted items over rice
PORK KOREA BOWL
Submitted by AKKPS Member Emely Hendl of Anchor Meadow Farm
LARD RECIPES
MALVITZ'S FARM LIP BALM
Submitted by AKKPS Member Brittney Malvitz of Malvitz Family Farm
- 3 tbsp beeswax
2 tbsp rendered lard
1 1/2 tsp coconut oil
1 tsp honey
1/4 tsp vitamin E oil
20-30 essential oil drops (optional)
1. combine all ingredients in a glass container.
2. using a small saucepan, create a double broiler and heat the contents under medium heat, stirring occassionally.
3. If using essential oils, add after other ingredients have melted.
4. remove from heat and pour contents in lip balm containers or tins of your choice.
5. Let them cool for a few hours before using
"NO MORE BOO BOOS SALVE"
My family and my customers have used this successfully to treat irritations from tick bites, bug bites, lake itch, eczema, a second degree burn, bee stings, and many many more things.
INGREDIENTS
- 8 cups rendered lard (infused with dried calandula, bee balm, and plantain)
- 2 cups coconut oil
- 2 cups beeswax pastilles
RECIPE
- Melt the beeswax in a double boiler.
- Once fully melted, add the infused rendered lard and coconut oil.
- Mix well.
- Once completely melted and mixed together, pour into your containers.
- If using plastic containers let the liquid cool off a bit before pouring or you can melt your container
FUN ZONE
COLORING BOOK PAGES
Click to print the PDF.
Created by Candi Noel of Warbonnet KuneKunes
Created by AKKPS Member HS Riley of Tribble Hill Farm
Created by Candi Noel of Warbonnet KuneKunes
Created by AKKPS Member HS Riley of Tribble Hill Farm
Created by AKKPS Member HS Riley of Tribble Hill Farm
Created by AKKPS Member Lilli Sides of Down Low Farm
Created by AKKPS Member HS Riley of Tribble Hill Farm
Created by AKKPS Member HS Riley of Tribble Hill Farm
Created by Sam Laverty of Red Roof KuneKunes
Created by Candi Noel of Warbonnet KuneKunes
Created by AKKPS Member Jamie McIntyre of Warbonnet KuneKunes
Created by AKKPS Member Jamie McIntyre of Warbonnet KuneKunes
Thank you AKKPS Member Brianna Keith of Feather in the Wind
Thank you AKKPS Member Jamie McIntyre of Warbonnet KuneKunes
Thank you AKKPS Member Jamie McIntyre of Warbonnet KuneKunes
THANKSGIVING PLACE CARD
Thank you AKKPS Member HS Riley of Tribble Hill Farm for the artwork.
CARDS 1 & 2 (click here to print)
Thank you AKKPS Member Emmy of Snake Doctor Farm
PUZZLES
Click to print the PDF
Created by AKKPS Member Jamie McIntrye of Warbonnet KuneKunes
Created by AKKPS Member HS Riley of Tribble Hill Farm
Created by AKKPS Member HS Riley of Tribble Hill Farm
Created by AKKPS Member HS Riley of Tribble Hill Farm
Created by AKKPS Member Caroline Malott of Red Roof KuneKunes
Created by AKKPS Member Jamie McIntyre of Warbonnet KuneKunes