GRILLED JERK PORK TENDERLOINS

Whole Pork Tenderloins

Your Favorite Heat Level of Jerk Marinade

 

Marinade the pork tenderloins for a minimum of two hours in a sealed container in the refrigerator. Overnight will allow the marinade to penetrate the entire cut. Preheat your grill. Place the tenderloins on the hot grill and cook until it reaches your desired level of doneness. Slice the cooked tenderloins into medallions and serve. Enjoy!

PORK TENDERLOIN WITH FIERY TERIYAKI MARINADE

2 Pork Tenderloins

Marinade

2 cups Teriyaki Sauce

2 Tbsp Krakatoa! or Ace Hot Sauce

 

Combine the marinade ingredients in a sauce pan and bring to a simmer. Remove the marinade from heat and let cool.

Place the tenderloins into a zip lock bag and add the cooled marinade. Marinate in refrigerator for 1-1 1/2 hours.

Once marinated, place on hot grill. Cook until medium. Slice the Tenderloins on an angle into medallions. Position the tenderloin medallions on top of Pasta, garnish, then Enjoy!

FIRECRACKER BARBECUE PORK

2 lbs. boneless pork loin roast

1 cup CaBoom! Bayou-Q XHot Sauce

1/3 cup orange marmalade

1 tsp. grated horseradish

 

Place roast over indirect heat on a medium-hot grill. Stir together remaining ingredients and baste roast every 8-10 minutes with mixture until roast is done, internal temperature should be 155-160 degrees on a thermometer. Remove from grill, let roast rest for 5 minutes before slicing to serve. Serves 6-8

FIRE DUST RUB’D BACK RIBS

6 lbs. pork back ribs

Fire Dust Rub

 

Pat ribs dry with paper towels. Rub Fire Dust Rub generously over all surfaces of ribs. Cover and refrigerate overnight (you can cook immediately if you wish, but marinating will produce a better flavor). Place ribs on grill so they will cook with indirect heat (rib racks will definitely help). Cook for 2 hours, or until ribs are very tender. Remove from grill, wrap securely in heavy aluminum foil. Place foil-wrapped ribs in brown paper grocery bags. Close bags securely and let rest for 1 hour. Unwrap ribs, cut into serving size portions and serve with CaBoom! Bayou-Q sauce. Serves 6-8

CAROLINA STYLE SLOW COOKED PULLED PORK

4 to 5 Pound Pork Shoulder

24 oz. Dark Beer

CaJohns Gourmet Orange Chipotle Seasoning (Rub)

2 Bottles CaJohns Bourbon BBQ Sauce

 

Generously rub the Pork Shoulder with the Orange Chipotle

Seasoning. Place the Pork Shoulder into a large roasting pan on a cake cooling rack, cove with a vented lid. Pour the beer into the pan from the corner carefully as to not wash off the rub. Place in an oven that has been heated to 200 degrees. Cook Overnight or for at least 8 hours.
Remove from oven and with two forks, shred the meat. Apply BBQ sauce. Place into a wire grilling basket and place basket on the hot grill. While tossing the meat sprinkle with more BBQ sauce. Be careful not to cook for too long or you will dry out the meat. You just want to add a grilled flavor and a slight char to the pork. Remove from the grilling basket and sprinkle again with the BBQ sauce. Serve on grilled buns or French bread topped with Creole Slaw.

Creole Slaw

2 pounds of classic slaw mixture

1 jar slaw dressing

1/2 cup CaJohns Gourmet Creole Seasoning

Mix Creole Seasoning into the dressing place into refrigerator for 15 minutes. Combine dressing and slaw mixture in a large bowl and return to refrigerator. Chill for 15 minutes and serve.

SMOKY CITRUS KABOBS

4 center loin pork chops cut into 1 1/2 inch cubes

1/2 cup CaBoom! Bayou-Q Spicy Sauce

1/2 cup orange marmalade

2 Tbsp. prepared horseradish

 

Thread cubes onto skewers (if using wood skewers, soak in water for 30 minutes). Stir together remaining ingredients to make a basting sauce. Place kabobs over a medium-hot fire. Grill for 10-12 minutes, turning and basting frequently. Serves 4

CABOOM! PORK KABOBS

4 center loin pork chops cut into 1 1/2 inch cubes

1/2 cup CaBoom! Chili Fixins’

1/2 bell pepper seeded and cut into 1 inch pieces

1 large onion peeled & cut into 1 inch pieces

 

Put pork cubes and Chili Fixins’ into a plastic bag and shake until cubes are evenly coated. Put pork cubes, onion & pepper pieces alternately on skewers. (if using wood skewers, soak in water for 30 minutes). Grill over a medium-hot fire turning occasionally, until pork is nicely browned. Makes 4 Kabobs

SOUTHWEST PORK AND BEAN SOUP

1 1/2 lb. boneless top loin pork chops, diced

2 Tbsp. olive oil

1 medium onion, diced

2 cups chicken broth

1 16 oz. jar CaJohns Picante Sauce

1 15 oz. can pinto beans, drained

2 tsp. CaBoom! Chili Fixins’

 

In a deep saucepan, heat olive oil. Brown diced pork with onion, stir in remaining ingredients, bring to a boil. Lower heat, cover and simmer for 10 minutes. Serves 4

PORK AND PASTA SOUP

1 1/2 lb. top loin pork chops, diced

2 Tbsp. olive oil

1 medium onion, diced

2 cups chicken broth

1 16 oz. jar CaJohns Picante Sauce

1/2 lb. cooked macaroni

1 15 oz. can Great Northern beans

 

In a deep saucepan, heat olive oil. Brown diced pork with onion, stir in remaining ingredients, except macaroni, bring to a boil. Lower heat, add macaroni, cover and simmer for 15 minutes.

Top servings with shredded Monterey Jack or Parmesan cheese. Serves 4

FIRE DUST’D BACON

1 Lb. Thick Sliced Bacon

Fire Dust

 

Sprinkle Fire dust on both sides of bacon strips, Cook Fire Dust’D bacon in a heated skillet. Drain and serve. The more you Dust , the spicier the bacon. Equally as tasty with Ham or Canadian Style bacon as well!