2 racks baby back pork ribs (about 1-1/2 lbs. per rack)
1 (12 ounce) jar mesquite-flavored marinade
3 bay leaves
1 whole medium onion, peeled
1 cup prepared barbecue sauce (mild or spicy)
1/2 cup brown sugar
In a large stockpot, place both racks of ribs; add enough water to cover ribs. Add marinade, bay leaves and onion. Bring mixture to a boil over high heat. (This will create foam on top.) Reduce to medium-low heat; simmer 45 minutes or until ribs are just tender. Remove ribs from cooking liquid; drain on rimmed baking sheet. Heat grill to medium heat (about 350 degrees F).
1 pound ground pork
1 large onion, finely chopped
1/2 cup finely chopped fresh parsley
1 pinch salt and pepper to taste
1 tablespoon vinegar
1/2 pound caul fat
In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper.
Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages.
Grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.
1/3 cup orange marmalade
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
1 teaspoon grated fresh ginger root
4 (8 ounce) bone-in pork loin chops
4 teaspoons minced fresh cilantro leaves
For glaze, in a small saucepan, combine the marmalade, jalapeno, lime juice and ginger. Cook and stir over medium heat for 5 minutes or until marmalade is melted. Remove from the heat; set aside.
Coat grill rack with nonstick cooking spray before starting the grill. Grill pork chops, covered, over medium heat for 6-7 minutes on each side or until juices run clear, brushing with glaze during the last 5 minutes of grilling. Sprinkle with cilantro and serve with lime wedges.
1 (1 1/2 pound) whole pork tenderloin, butterflied
1 cup Pace® Thick & Chunky Salsa or Chipotle Chunky Salsa
7 1/2 ounces cooked chorizo sausage or pepperoni, chopped
1/2 cup Pepperidge Farm® Onion and Garlic Croutons, crushed
1 cup orange juice
3 tablespoons chopped fresh cilantro
2 tablespoons packed brown sugar
1 ripe mango, peeled, seeded and chopped
Put the pork between 2 sheets of plastic wrap. Working from the center, pound the pork flat into a 14x6-inch rectangle. Remove the plastic wrap. Stir 1/2 cup of the salsa, the chorizo and croutons in a medium bowl. Spread the chorizo mixture lengthwise down the center of the pork. Fold the sides over the filling to form a 14-inch long roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
Add the remaining salsa, orange juice, cilantro, brown sugar and mango to an electric blender or food processor container. Cover and blend the mixture until it's smooth and pour into a 10-inch skillet. Heat over medium-high heat to a boil. Reduce the heat to medium-low. Cook and stir for 20 minutes or until the sauce thickens.
Lightly oil the grill rack and heat the grill to medium. Grill the pork for 20 to 30 minutes or until cooked through but slightly pink*, turning the pork over halfway through cooking. Remove the pork from the grill and let stand 10 minutes. Thinly slice the pork and serve with the mango sauce.