Quick Good Luck Pork and Sauerkraut

It's said that eating pork and sauerkraut on New Year's Day brings good luck for the upcoming year. Whether you're ringing in the new year or making a batch for the whole family on a summer Sunday, you'll have this meal on the table in under 10 minutes … lucky for you and your family!

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)
  1. Heat a tablespoon or two of oil in a skillet.
  2. 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.
  3. Serve in bowls over mashed potatoes, or with applesauce on the side, if desired.

Pork Stuffed Muffins

Your kids will love helping to make (and eat) our stuffed pork muffin recipe! It's easy to prep, especially when you use fully cooked Keystone Pork.

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
  1. Preheat oven to 375°F.
  2. Spray 8 cups of a muffin pan with non-stick cooking spray. Set aside.
  3. In a large skillet over medium heat, cook the onions with the olive oil until golden brown.
  4. Add Keystone Pork and BBQ sauce and mix until fully heated through. Turn the heat off and set aside to cool down.
  5. 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.
  6. 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

Try this quick and easy Roasted Pork and Sauerkraut recipe, and you'll have dinner on the table in less than 10 minutes! Forget about roasting pork all day long, when you use recipe ready all natural Keystone pork you'll cut your meal prep in half.

  • 1 can (28oz) Keystone Pork
  • 1 can/bag vat cured sauerkraut (approx. 20-28 oz)
  1. Heat together on a stovetop or in a microwave. (May need to add half a cup of water to facilitate heating.)
  2. Excellent with mashed potatoes, spaetzle, or dumplings.

BBQ Pork Loaded Sweet Potato

Let's shake up the same old spud story and load up your recipe options with a sweet potato you turn into a hearty meal. Just five ingredients and one can of recipe ready Keystone Pork and you've got a sweet and tangy plateful of happiness!

Loaded BBQ sweet potatoes
  • 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
  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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 Sandwich

What makes our Cuban Sandwich recipe so authentic? The secret is in using tender pork. But not just any pork. You need to make this sandwich with Keystone Pork. And because Keystone Meat is fully cooked, your taste buds will be dancing the Salsa in no time.

cuban sandwich
  • 1 can (14.5 oz) Keystone Pork
  • 1/4 cup mayonnaise
  • 1/4 cup mustard
  • 1 pinch cayenne pepper
  • 2 hoagie buns
  • 8 slices Swiss cheese
  • 6 thin slices smoked fully-cooked ham
  • 1 large dill pickle, sliced thinly lengthwise
  • 2 Tbsp. butter, or as needed
  1. Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
  2. Spread one side generously with the mayo/mustard sauce.
  3. 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.
  4. 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 machine). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.

Pork Souvlaki

What makes our Greek Pork Souvlaki recipe so easy to prepare is using fully cooked Keystone Pork. Simple ingredients all come together to make this dish taste so crazy good, your family will be saying Opa after every bite.

Easy Greek 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
  • Warm pita, for serving
  1. 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.
  2. In a bowl, mix yogurt, cucumber, mint and the remaining garlic to make tzatziki sauce. Season to taste.
  3. 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

Some like it hot and some like it spicy! We've taken the typical BBQ sandwich and added some heat to it. A great sandwich for any and all seasons.

  • 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
  1. Add Keystone Pork undrained in a large pot and shred with a fork. Add all ingredients and simmer on low for 20-25 minutes.
  2. Butter the buns and toast or place on griddle.
  3. Place pork mixture on top and serve with coleslaw and extra sauce. Add salt and pepper to taste.

Sautéed Onion Pulled Pork Sandwich

Impromptu family get together? Practice running late? Relax, we've got you covered with one of our easiest recipes! Just three items: one can of recipe ready Keystone Pork, BBQ sauce, onions and buns gives you a meal in under 5 minutes! That's it!

  • 1 can (28 oz) Keystone Pork
  • 6-8 oz BBQ sauce
  • 2 hamburger buns
  • 1 small red onion, thinly sliced
  • 1 tbsp butter
  1. In a frying pan add butter and onions, sauté on medium heat until onions are clear.
  2. In a medium pan, empty entire can of Keystone Pork - including juice and add BBQ sauce.
  3. Simmer on low and stir uncovered until sauce reaches desired thickness.
  4. Serve on buns add onions as a topping.

Shredded Pork Tostadas

The secret to making authentic tostadas is using tender pork. It's why home chefs use our fully cooked, recipe ready pork in their recipes. Quick and easy meal prep makes any night a Mexican fiesta.    

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
  1. 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.
  2. In a medium microwave-safe bowl, microwave Keystone Pork roughly 2 minutes, stirring every 30 seconds until completely warm. Set aside.
  3. 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

Food Truck tacos are all the rage, but it's just too hard to "chase" 'em down. That's why we've taken the best street taco recipe and made it faster to make with recipe ready pork from Keystone Meats.

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
  1. Empty Keystone Pork into a saucepan (including juices) and heat over medium heat.
  2. Add salsa and incorporate with a fork.
  3. Heat thoroughly.
  4. Grill or pan fry tortillas.
  5. 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
  1. Put all ingredients and Keystone Pork( undrained) in a large pot, mix well and simmer on medium heat for 20 minutes.
  2. Serve on toasted buns.

Triple Cheese Barbecue Pork Stuffed Shells

If you love pasta (and who doesn't?) and a good old fashion barbecue, then do we have a recipe for you! This oh, so cheesy dish makes for a kid-friendly meal that's oh, so easy to make.

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
  1. Cook jumbo shells per box instructions and drain in colander.
  2. 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.
  3. Add Keystone Pork and barbecue sauce. Simmer for 5 minutes. Remove from heat.
  4. 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.
  5. Cook for 25 minutes or until the cheese is melted.

Pulled Pork Philly

We've taken the best that the classic Philly Cheesesteak sandwich has to offer and - believe or not - made it better by using our tender Keystone Pork!

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
  1. Preheat oven to 375º F.
  2. Cook bacon in a frying pan until crispy, remove. Drain excess fat on paper towel and chop. Set aside.
  3. Slice red bell pepper, red onions and green onions.
  4. Start layering process in a 2-quart baking dish with the following, in order.
  5. 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.
  6. Second Layer: repeat with remaining ingredients.
  7. Cover with lid or foil. (If using foil, spray cooking nonstick spray onto the foil to prevent the cheese from sticking.)
  8. Bake for 30 minutes, covered. 10 more minutes, uncovered. (40 min. total)
  9. Slice 8 rolls and serve this Pork Philly with any side salad for your family.

Pulled Pork Stroganoff

A Stroganoff recipe in less than 30 minutes? Yes. A Stroganoff recipe that tastes even better than using beef? Yes! Especially when you use tender Keystone Pork. If you're a traditionalist, substitute pork for Keystone Beef - either way, it'll be your new go-to family meal.

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
  1. Bring a large pan of water to the boil. Add the salt and then cook the pappardelle per the instructions
  2. 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.
  3. While the pasta is cooking, peel and chop the onion, set to one side and slice the mushrooms
  4. Add the butter and oil to a large frying pan and melt over a medium heat.
  5. Add the paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
  6. Add the mushrooms and cook for 4 minutes over a low heat.
  7. While the mushrooms are cooking, heat the Keystone Pork in a pan with vegetable oil.
  8. Transfer the onion and mushroom mixture to a plate and set aside.
  9. Add the sour cream and salt to the pork and bring to a simmer.
  10. Cook for 2 minutes until thickened slightly.

Pork and Avocado Salad

This refreshing salad, with just a hint of lime, is the perfect addition to your next BBQ or picnic!  You'll love the way our tender pork complements the avocado.  For another option, try any Keystone Meat products in place of pork.

  • 1 can (28 oz) Keystone Pork
  • 2 medium avocados, diced
  • 2 Tbsp. fresh squeezed lime juice
  • salt, to taste
  • 1/4 cup green onion, thinly sliced
  • 1/2 cup finely chopped fresh cilantro
  • 2 Tbsp. mayo or light mayo
  1. Dice the avocados into medium-sized pieces, mix with the 1st Tbsp. of lime juice, and season avocado with salt to taste.
  2. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 2nd Tbsp. of lime juice to make the dressing.
  3. Put the Keystone Pork into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the pork is coated with dressing.
  4. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the pork.
  5. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
  6. Serve right away or chill for a while before serving.

Pork Chili Verde

There's no need to simmer your pork all day long, just open up a can of Keystone recipe ready pork and you're on your way to making one of the quickest Chili Verde meals around!

  • 1 can (28 oz) Keystone Pork
  • 1 1/2 tsp. Keystone Chicken Soup Base in 8 cups of water
  • 2 Tbsp. vegetable oil
  • 2 cups salsa verde
  • 4 cans (15 oz) white beans
  • 1 yellow onion, diced
  • 2 teaspoons cumin
  • 1 teaspoons chili powder
  • kosher salt
  • garnish with green onions and cilantro
  1. In a large heavy pot, heat the vegetable oil over medium heat and add the onion. Sprinkle with kosher salt and let cook until soft and translucent.
  2. Add Keystone Pork to the onion and cook about 5 minutes.
  3. Add the salsa verde to the pork and onions and simmer together.
  4. Rinse and drain the white beans. Add the beans to the chili.
  5. Add the Keystone Chicken Soup Base mix, put a lid on the chili and simmer for an hour.
  6. Add the cumin and chili powder and then season to taste with kosher salt.
  7. Garnish with green onions and cilantro and serve immediately.

Pork Enchiladas

Our Enchiladas recipe has the authentic restaurant-style flavors you love but without all the prep and cook time. Add an additional can of Keystone Beef to make a double meat version!

pork-enchilada
  • 1 can (28 oz) Keystone Pork
  • 3 1/2 cups Pepper Jack or Monterey Jack cheese, shredded
  • 10-12 flour tortillas, burrito size
  • 1 Tbsp. olive oil
  • ½ cup onions, chopped
  • 3 cloves garlic, minced
  • 3 cans (8 oz) tomato sauce
  • 2 cans (4 oz) green chilies, chopped
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • a few splashes of hot sauce to taste (optional)
  1. Preheat your oven to 350º F.
  2. For the enchilada sauce:
  3. Heat the olive oil in a saucepan.
  4. Sauté the onions until soft and translucent.
  5. Add the garlic and sauté for 1 minute.
  6. Stir in the tomato sauce, green chilies, chili powder, cumin, and hot sauce (optional).
  7. Cook on medium/low heat for 10 minutes, stirring often.
  8. For the enchiladas:
  9. Pour a little bit of the enchilada sauce in the bottom of a 9 x 13 pan, just enough to cover the bottom.
  10. Lay out the flour tortillas and spoon in the Keystone Pork.
  11. Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking.
  12. Roll like a burrito and place in the baking dish. Repeat until all the tortillas are used.
  13. Cover completely with the remaining sauce.
  14. Sprinkle the remaining shredded cheese on top.
  15. Bake, uncovered, for 20 minutes.