1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

TEXAS RIB RANGERS BBQ PULLED PORK TACOS RECIPE

Christina Toomey - Tuesday, August 14, 2018

INGREDIENTS:

  • 3.5 Pound Pork Butt (boneless)
  • 4 Tablespoons Texas Rib Rangers Barbecue Seasoning
  • 10 Slices of bacon, cooked
  • Bbq Sauce
  • Prepared coleslaw with dressing
  • Corn Tortillas
  • Canola Oil for frying
  • Cilantro for garnish
DIRECTIONS:
  1. Rub Texas Rib Rangers Barbecue Seasoning generously over all sides of the pork and place in a slow cooker on low for 8 hours.
  2. Heat a skillet with 1/2″ of oil over medium heat. Place one tortilla in at a time, using tongs to flip over after 1-3 seconds, then gently, using the tongs, fold one side over, not touching the other side of the tortilla, and allow to cook for a few seconds and then flip and do the same to the other side to make a taco shell. Set upside down over a paper towel lined plate, do not lay down on its side. Continue until all have been fried and sprinkle with a little sea salt.
  3. Fill each taco with pork, bacon, and coleslaw then drizzle with bbq sauce and top with cilantro.
 
 

Gator Hammock Swamp Mustard Honey Mustard Pork Chops

Christina Toomey - Wednesday, August 08, 2018

Ingredients

Directions

  1. Mix honey and Gator Hammock Swamp Mustard Hot Sauce together in a bowl until thoroughly combined.
  2. Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes.
  3. Brush Gator Hammock Swamp Mustard Honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes.

Puckerbutt Pork, Peppers & Pasta Recipe

Store Peppers - Sunday, August 05, 2018

Ingredients:

  • 2 tbsp butter
  • 2 cloves garlic, chopped
  • 1 red bell pepper, chopped
  • 1 lb pork tenderloin, cut into 1 inch pieces
  • 2 tbsp all-purpose flour
  • salt and pepper, to taste
  • 9 oz penne pasta, cooked
  • 1 can (14 oz) tomato sauce
  • 2 tablespoons Puckerbutt Smokin' Racha Hot Sauce
Preparation:
  1. In a large skillet, melt butter and add garlic & red bell pepper and cook over medium heat until pepper is softened; set aside.
  2. In a paper or plastic bag, add flour, salt and pepper and shake to mix. Add pork and shake to coat. Add floured pork, remaining flour mixture, and to the skillet and cook until pork is browned on all sides.
  3. Add pasta, tomato sauce & Puckerbutt Smokin' Racha Hot Sauce. Bring the mixture to a boil, stirring constantly. Reduce heat and allow to simmer, covered, for 5 minutes.
 

Mama Vincente Peach and Vidalia Onion Salsa Grilled Pork Chops

Christina Toomey - Wednesday, June 06, 2018

Ingredients

Directions

  1. Mix together Mama Vincente Peach and Vidalia Onion Salsa,brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  3. Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. Place a little Mama Vincente Peach and Vidalia Onion Salsa on top of Pork Chop then serve.



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