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Cajun Pork Mac and Cheese
- 1/2 can (28 oz) Keystone Pork, drained
- 3 cups macaroni
- 4 tsp. oil
- 2 cups onion, diced
- 2 cups green or red bell pepper, diced
- 3 Tbsp. Cajun spice
- 4 tsp garlic, minced
- 1 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 2 Tbsp. cornstarch
- 3 cups milk
- 4 cups cheddar cheese, shredded
- 1 cup Parmesan cheese, shredded
- Preheat the oven to 375°F
- Bring a pot of water to a boil. Add pasta until al dente. Drain and set aside.
- Add oil to a large skillet along with the onions and bell peppers. Sauté for 7-8 minutes.
- Add garlic, cajun spice, cayenne, salt, nutmeg, and cornstarch and mix well. Cook for 2 minutes.
- Continue stirring while slowly adding the milk. Constantly stir until the mixture thickens, about 3 minutes.
- Stir in Keystone Pork, mix well. Add 3 cups of the cheddar cheese and ½ cup of Parmesan cheese, mix well.
- Add in the noodles to the mixture. Transfer mixture to an 9” x 13” inch baking dish. Top with remaining Parmesan cheese and cheddar cheese.
- Bake for 15 to 20 minutes until cheese is lightly browned.
Paprika Shredded Pork
- 1/2 can (28 oz) Keystone Pork drained and chopped
- 4 teaspoons smoked paprika
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup sour cream
- 16 oz egg noodles, cooked per package
- Cook egg noodle to package directions. Drain and set aside.
- In a large skillet, add Keystone Pork, paprika, salt, pepper and mix well. Heat over medium until pork until lightly browned, 3-5 minutes.
- Add sour cream and bring to a low boil, stirring frequently. Cook, uncovered, until cream base is slightly thickened, 2-4 minutes. Serve warm over noodles.
Campfire Pork and Beans Skillet
- 1 can (28 oz) Keystone Pork, drained
- 1 cup bacon, cooked and chopped
- 2 cans (15 oz) baked beans
- ½ cup onions, sliced
- 1 cup barbecue sauce
- 1 can refrigerated biscuits (8 biscuits)
- Grill up the bacon in a skillet at medium heat. Once done remove it from heat, drain, and chop.
- Add Keystone Pork, chopped bacon, onions, baked beans, and barbecue sauce to the skillet. Mix well, allow to a boil.
- Take it off of direct fire and layer the biscuits on top of the mixture. Cover and cook for 10 minutes or until the biscuits are golden brown.
Cambodian Pork Tacos
- 1 can (28 oz) Keystone Pork, drained
- 2 Tbsp. vegetable oil
- 2 dried New Mexico chiles, seeded and deveined, ground to a powder
- 2 large shallot, thinly sliced
- 8 cloves garlic, minced
- 1 cup unsweetened coconut milk
- 4 Tbsp. sugar
- 2 Tbsp. fish sauce
- Salt to taste
- 1/2 cup unsalted dry roasted peanuts, coarsely ground
- flour tortillas
- Pickled red onion and fresh cilantro, to garnish
- In a large skillet, heat the oil over medium heat and add the pork and the ground chiles powder, breaking up the meat with a wooden spoon.
- Add the garlic and shallot and cook a minute or two, stirring regularly, so the garlic does not burn.
- Stir in the coconut milk, sugar, fish sauce, and peanuts. Turn heat to low and simmer for 10 minutes, until the shallots have softened. Taste for seasoning and add salt or more fish sauce or both.
- Warm the tortillas in the microwave for a few seconds to make them more pliable. Add a few spoonsful of the pork mixture, top with pickled onion and cilantro and eat.
BBQ Pulled Pork Mac
- 1/2 can (28 oz) Keystone Pork
- 1 pound elbow macaroni
- 5 Tbsp. butter
- 5 Tbsp. flour
- 1/2 teaspoon salt
- 4 cups milk
- 6 cups shredded smoked cheddar cheese, divided
- 2 cups BBQ sauce
- Preheat oven to 350 degrees.
- Cook pasta according to package directions. Drain and set aside.
- Melt butter into a large pot over medium heat.
- Whisk in flour and salt. Cook for 1 minute stirring thoroughly. Slowly whisk in milk until smooth. Increase heat to medium-high, stir continuously until liquid thickens and comes to a low boil.
- Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta.
- Add BBQ sauce and Keystone Pork. Mix well.
- Pour mixture into a large baking dish. Sprinkle with additional cheddar cheese and bake for 15 minutes or until hot and bubbly.
Hearty Pork & Pinto Bean Soup
- 1 can (28 oz.) Keystone Pork, drained
- 1 can (27 oz.) Keystone Chicken Broth
- 1 can (16 oz) pinto beans, drained and rinsed
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 5 medium carrots, cubed
- 1 large potato, peeled and cubed
- ½ cup celery, sliced
- 1 can (14.5 oz) green beans, drained
- 1 can (14.5 oz) peas, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- Pepper to taste
- Avocado, sliced (optional)
- In a stockpot, combine the first eight ingredients. Bring to a boil. Stir carrots, celery, potato, green beans, peas and tomatoes into bean mixture.
- Reduce heat; simmer, covered, for 8-10 minutes or until vegetables are crisp-tender.
- Add avocado (optional) and serve with warmed tortillas or bread.
Quick Good Luck Pork and Sauerkraut
- 1 can (28 oz) Keystone Pork
- vegetable oil (optional)
- 2 pounds sauerkraut, undrained
- 1 small yellow onion, peeled and minced
- 1 medium apple, peeled, cored, and diced
- mashed potatoes, for serving (optional)
- applesauce, for serving (optional)
- Heat a tablespoon or two of oil in a skillet.
- Add the Keystone Pork, sauerkraut, including the brine, onion and apple in the skillet. You may need to add up to 2 cups water if your kraut is fairly dry. Bring to a boil. Lower to a simmer and cook medium until warm throughout.
- Serve in bowls over mashed potatoes, or with applesauce on the side, if desired.
Pork Stuffed Muffins
- 1/2 can (28 oz) Keystone Pork
- 8 ct. refrigerated jumbo biscuits
- 1/2 cup white onion, diced
- 1/2 cup your favorite BBQ sauce
- 1 Tbsp olive oil
- 1/2 cup shredded cheddar cheese
- Preheat oven to 375°F.
- Spray 8 cups of a muffin pan with non-stick cooking spray. Set aside.
- In a large skillet over medium heat, cook the onions with the olive oil until golden brown.
- Add Keystone Pork and BBQ sauce and mix until fully heated through. Turn the heat off and set aside to cool down.
- Flatten biscuits with your fingers so that they become large enough to press into bottom and up sides of prepared muffin cups. Spoon a 2-3 tablespoons full of the cooled meat mixture into the bottom of each biscuit cup. Top with as much cheddar cheese as desired.
- Bake for 15-20 minutes or until cheese is melted and edges of biscuits are golden. Use a spoon to carefully remove biscuit cups from pan. Enjoy!
Roasted Pork with Sauerkraut
- 1 can (28oz) Keystone Pork
- 1 can/bag vat cured sauerkraut (approx. 20-28 oz)
- Heat together on a stovetop or in a microwave. (May need to add half a cup of water to facilitate heating.)
- Excellent with mashed potatoes, spaetzle, or dumplings.
BBQ Pork Loaded Sweet Potato
- 1 can (28 oz) Keystone Pork, shredded
- 4 large sweet potatoes
- 1-1/2 cups BBQ sauce
- 4 Tbsp. cilantro
- 4 Tbsp. crispy onion strings
- 1 cup cheddar cheese
- Preheat oven to 375 degrees.
- Cut sweet potatoes in half lengthwise, and place in a shallow microwave safe dish. Microwave in 5 minute intervals until the sweet potatoes are cooked through.
- Once cooled, scoop sweet potato into a bowl. In another bowl, combine shredded Keystone Pork and BBQ sauce. Mix the BBQ Keystone into the sweet potato mixture.
- Spoon the BBQ Pork mixture into the hollowed out sweet potatoes; top with shredded cheese. Place in the oven and bake until cheese is fully melted. Top with fresh cilantro and crispy onion straws.
Authentic Cuban Pork Sandwich
- 1 can (28 oz) Keystone Pork
- 1/2 cup mayonnaise
- 1/2 cup mustard
- 1/8 tsp cayenne pepper
- 4 hoagie buns
- 16 slices Swiss cheese
- 12 thin slices smoked fully-cooked ham
- 2 large dill pickle, sliced thinly lengthwise
- 4 Tbsp. butter, or as needed
- Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
- Spread one side generously with the mayo/mustard sauce.
- Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot Keystone Pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
- Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or panini maker). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
Pork Souvlaki
- 1 can (28 oz) Keystone Pork
- 1/3 cup extra-virgin olive oil
- 2 Tbsp. oregano, chopped
- 2 garlic cloves
- 1 cup Greek-style yogurt
- 2 Tbsp. mint, chopped
- 1 large onion, sliced
- 3 Tbsp. lemon juice
- Salt and ground pepper
- 1/2 cucumber, diced
- Optional: Warm pita, for serving
- In a medium bowl, toss the Keystone Pork and onion with olive oil, lemon juice, oregano and half of the garlic. Season with salt and pepper and let stand for 20 minutes.
- In a bowl, mix yogurt, cucumber, mint and the remaining garlic to make tzatziki sauce. Season to taste.
- Heat a pan until hot. Add the pork and onion and cook over high heat, until the onions are translucent. Transfer souvlaki to plates and serve with the tzatziki, lemon wedges and pita.
Spicy Pulled Pork Sandwich
- 1 can (28 oz) Keystone Pork
- 3 Tbsp. smoked paprika
- 1 tsp. salt
- 1 Tbsp. pepper
- 1 Tbsp. red pepper flakes
- 1/2 cup hot banana peppers, sliced
- 1/4 cup apple cider vinegar
- 1/2 cup of your favorite smokey BBQ sauce
- Add Keystone Pork undrained in a large pot and shred with a fork. Add all ingredients and simmer on low for 20-25 minutes.
- Butter the buns and toast or place on griddle.
- Place pork mixture on top and serve with coleslaw and extra sauce. Add salt and pepper to taste.
Sautéed Onion Pulled Pork Sandwich
- 1 can (28 oz) Keystone Pork
- 6-8 oz BBQ sauce
- 2 hamburger buns
- 1 small red onion, thinly sliced
- 1 tbsp butter
- In a frying pan add butter and onions, sauté on medium heat until onions are clear.
- In a medium pan, empty entire can of Keystone Pork - including juice and add BBQ sauce.
- Simmer on low and stir uncovered until sauce reaches desired thickness.
- Serve on buns add onions as a topping.
Shredded Pork Tostadas
- 1 can (28 oz) Keystone Pork
- 4 prepared crispy tostadas
- 1 cup red tomato, finely chopped
- ½ cup sliced black olives
- ½ cup sweet yellow onion, finely chopped
- 2 cups iceberg lettuce, finely chopped
- 1 cup shredded Mexican cheese
- 3 Tbsp. taco sauce
- Sour cream to taste
- Juice of half a lime
- Salt and pepper to taste
- In a medium bowl mix together the tomatoes, black olives, onion, lettuce, lime juice, shredded cheese, taco sauce, salt and pepper until completely combined. Set aside.
- In a medium microwave-safe bowl, microwave Keystone Pork roughly 2 minutes, stirring every 30 seconds until completely warm. Set aside.
- Scoop about a ½ cup of Keystone Pork onto each tostada, followed by the veggie mixture. Add sour cream to the top of each tostada and enjoy!
Pork Street Tacos
- 1 can (28 oz) Keystone Pork, undrained
- 1 jar (16 oz) restaurant-style salsa
- Package of soft corn tortillas
- 1/2 cup cilantro, chopped
- 1/2 cup onion, chopped
- 1 cup crumbled Queso Fresco or shredded Monterey Jack Cheese
- Lime wedges
- Empty Keystone Pork into a saucepan (including juices) and heat over medium heat.
- Add salsa and incorporate with a fork.
- Heat thoroughly.
- Grill or pan fry tortillas.
- Assemble tacos using two tortillas per taco, spoon in pork, sprinkle with cilantro and cheese, and top with a squeeze of lime juice.
Spicy Pork Sandwich
Kick up your taste buds with a perfectly peppery pork sandwich recipe prepared in less than 25 minutes!. And all the ingredients for this recipe are right in your pantry.
- 1 can (28 oz) Keystone Pork, undrained
- 1 Tbsp. salt
- 1 Tbsp. pepper
- 2 Tbsp. smoked paprika
- 1 Tbsp. red pepper flakes
- 1/2 cup mild or hot banana peppers, sliced
- 1/2 cup of your favorite smokey bbq sauce
- Buns for serving
- Put all ingredients and Keystone Pork( undrained) in a large pot, mix well and simmer on medium heat for 20 minutes.
- Serve on toasted buns.
Triple Cheese Barbecue Pork Stuffed Shells
- 2 cans (28 oz) Keystone Pork
- 1 Tbsp. olive oil
- 1 small onion, quartered and thinly sliced
- 2 large cloves garlic, minced
- 24 jumbo pasta shells
- 1 cup Kansas City style barbecue sauce
- 1 cup edam cheese, shredded
- 1 cup cheddar, shredded
- 1/2 cup mozzarella, shredded
- Cook jumbo shells per box instructions and drain in colander.
- Preheat oven to 350º F. Heat olive oil in large skillet over medium heat. Cook onion for 2-3 minutes. Reduce heat to medium low and add garlic. Cook for one minute.
- Add Keystone Pork and barbecue sauce. Simmer for 5 minutes. Remove from heat.
- Stuff each shell with a heaping tablespoon of pork and place in 13 x 9 inch casserole dish sprayed with nonstick olive oil spray. Sprinkle with the cheeses.
- Cook for 25 minutes or until the cheese is melted.
Pulled Pork Philly
- 1 can (28 oz.) Keystone Pork, shredded
- 1 lb. bacon, cooked and chopped
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 5 small green onions, sliced
- 2 teaspoons crushed red pepper flakes
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 slices provolone cheese
- 8 oz cream cheese
- 8 rolls
- Preheat oven to 375º F.
- Cook bacon in a frying pan until crispy, remove. Drain excess fat on paper towel and chop. Set aside.
- Slice red bell pepper, red onions and green onions.
- Start layering process in a 2-quart baking dish with the following, in order.
- First Layer: begin with half of all your ingredients. red onions, red bell peppers, Keystone Pork, bacon, cream cheese, Parmesan, mozzarella, provolone (tear into pieces), spring onions, and crushed red pepper flakes.
- Second Layer: repeat with remaining ingredients.
- Cover with lid or foil. (If using foil, spray cooking nonstick spray onto the foil to prevent the cheese from sticking.)
- Bake for 30 minutes, covered. 10 more minutes, uncovered. (40 min. total)
- Slice 8 rolls and serve this Pork Philly with any side salad for your family.
Pulled Pork Stroganoff
- 1 can (28 oz.) Keystone Pork
- 1 Tbsp. butter
- 1 tsp vegetable oil
- 1 Tbsp. paprika
- 1 can button mushrooms, sliced
- 1 onion, chopped
- 2 Tbsp. vegetable oil
- 10 oz. sour cream
- ¼ tsp salt
- ½ tsp black pepper
- 2 tsp lemon juice
- Handful of parsley leaves, finely chopped
- 1 pack pappardelle (or any long pasta)
- ½ tsp salt
- 2 Tbsp. butter
- Bring a large pan of water to the boil. Add the salt and then cook the pappardelle per the instructions
- When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.
- While the pasta is cooking, peel and chop the onion, set to one side and slice the mushrooms
- Add the butter and oil to a large frying pan and melt over a medium heat.
- Add the paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
- Add the mushrooms and cook for 4 minutes over a low heat.
- While the mushrooms are cooking, heat the Keystone Pork in a pan with vegetable oil.
- Transfer the onion and mushroom mixture to a plate and set aside.
- Add the sour cream and salt to the pork and bring to a simmer.
- Cook for 2 minutes until thickened slightly.