• To prevent pork from sticking to the grate, scrub grates clean and coat with vegetable oil or a nonstick vegetable oil spray prior to using.
• Do not use sharp utensils that may pierce the pork when flipping, as piercing allows flavor-filled juices to escape. Use spatulas or tongs for turning.
• Frequently flipping pork on a cooler area of the grill is better than accidentally burning it on an area that is too hot.
• Sugar-based sauces (many commercial barbeque sauces) tend to burn if applied too early. Baste during the last few minutes of cooking.
• The Best way to ensure Peak Deliciousness is to cook by temperature with a digital meat thermometer. Grill pork over direct, medium heat, turning once half way through.

Here’s some tasty Recipe Options!

CARNITAS TACOS

Tender carnitas piled high with vibrant toppings makes for a flavor-packed meal that’s both hearty and fresh. The juicy, slow-cooked pork pairs perfectly with rice, black beans, and pico de gallo. Try it in a bowl, with warm tortillas or stacked on a pile of salty tortilla chips

INGREDIENTS

Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.

• 4 lbs pork shoulder
• 2 tsp salt
• 1 tsp pepper
• 1 tsp dried oregano
• 2 bay leaves
• 1 tbsp ground cumin
• 1 large naval orange, halved

For serving

• cooked white or brown rice
• black beans, warmed
• pico de gallo
• diced avocados
• lime wedges
• jalapeños (optional)

DIRECTIONS

• Trim the fat from the pork shoulder.
• In a small bowl, combine salt, pepper, oregano, and cumin. Mix together and spread over the entire pork shoulder.
• Place the pork shoulder in a slow cooker. Squeeze juice from the orange halves over top.
• Add the spent orange halves and bay leaves to the slow cooker. Cover and cook on low for about 6 hours until falling apart tender and the internal temperature reaches 145°F or above.
• Use tongs or a slotted spoon to transfer the cooked meat to a large bowl. Use two forks to shred the meat into bite-sized pieces, then moisten/season with cooking juices to taste. Cover to keep warm and set aside.
• Serve pork with warm tortillas and toppings of your choice.

*Whole muscle pork cuts are safe to eat when cooked to 145°F and allowed to rest for 3 minutes.

TEX-MEX STUFFED PEPPERS

These Tex-Mex stuffed peppers are a bold and flavorful twist on a classic, filled with seasoned ground pork, black beans, and melty cheese. Baked until tender, they’re the perfect balance of smoky, savory, and cheesy goodness. Top with fresh avocado, salsa, or a dollop of sour cream for an easy, crowd-pleasing meal.

INGREDIENTS

Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.

• 12 oz 96% lean ground pork
• ½ cup water
• 6 tbsp couscous
• 4 large bell peppers (red, yellow, and/or orange)
• ¾ cup salsa, plus more for serving
• 1 cup frozen corn, thawed
• 2 tsp chili powder
• salt and black pepper, to taste
• ¼ cup shredded Monterey Jack, Cheddar, or Mexican blend cheese

DIRECTIONS

• Preheat the oven to 350°F.
• In a small saucepan over medium-high heat, bring water to a boil.
• Stir in couscous, cover, and remove from heat. Set aside for at least 5 minutes.
• In a large skillet over medium-high heat, cook the ground pork. Stir occasionally while breaking it into crumbles until no longer pink, about 4 minutes.
• Remove tops from the peppers and scrape out the seeds. Set aside.
• In a large bowl, combine the cooked couscous and pork with salsa, corn, and chili powder. Season with salt and pepper to taste.
• Fill peppers with the pork mixture. Arrange peppers in a shallow baking pan and bake for 10 minutes.
• Sprinkle cheese on top and continue baking for another 5 minutes. Peppers should be tender and the internal temperature should reach 160°F.
• Serve peppers with salsa on the side and enjoy!

*Ground pork is safe to eat when cooked to 160°F.

Find more delicious recipes for Pork here!