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Value Recipes

Italian Sunday Porchetta / Mexican Pork Shoulder Stew

Recipes courtesy of Dave Lieberman, on behalf of the National Pork Board

Pork Pot Pies / Anytime Ham and Cheese Frittata

Recipes courtesy of the National Pork Board

Italian Sunday Porchetta

Recipe courtesy of Dave Lieberman, celebrity chef and author of Young and Hungry: Making the Most of Fresh and Affordable Food and Dave's Dinners: A Fresh Approach to Home-Cooked Meals


4-pound bone-in pork shoulder roast
6 cloves garlic, peeled
2 sprigs rosemary, broken into 6 pieces total
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 to 5 teaspoons vegetable oil
2 large carrots, peeled and cut into large chunks
3 stalks celery, cut into large chunks
2 large yellow onions, sliced about 1/2 inch thick
1 1/2 cups dry white wine

  1. Preheat oven to 450 degrees F.

  2. Make 6 small slits in the flesh of the roast, about 1/2 inch deep and 1/2 inch long. Insert a garlic clove and a piece of rosemary into each slit. Rub all sides of roast with salt and pepper, then rub with oil.

  3. Place roast, skin-side-down, in a large heavy roasting pan with low sides. Roast in the oven for about 30 minutes until nicely browned. Remove roast from oven.
    Reduce oven temperature to 275 degrees F.

  4. Transfer roast to a plate. Add chopped vegetables, then white wine to the roasting pan. Place the roast, skin side down, on top of the vegetables. Cover pan and roast with heavy aluminum foil, return to the oven and bake 6 hours longer.

  5. Remove from oven, let stand 15 minutes then pull the meat from the bone; discard bone. Slice half of the meat and serve with some of the vegetables and pan juices.*

  6. Cover and refrigerate remaining portion of pork and use for Mexican Pork Shoulder Stew.

Serves 4

* If desired, use a fine-mesh wire strainer to strain the pan juices before serving.

 

Slow-Cooker Method: Prepare roast as directed, except do not rub with oil. Heat oil over medium-high heat in large heavy skillet. Add pork roast; brown all sides of roast, 5 to 7 minutes total. Place vegetables and wine in slow cooker. Place roast, skin side down, on top of vegetables. Cover and cook on low for 8 hours.

Nutrition Information per Serving:

Calories: 840
Cholesterol: 305mg
Protein: 90g		 Fat: 37g
Sodium: 980mg
Fiber: 3g		 Saturated Fat: 12g
Carbohydrates: 15g


Mexican Pork Shoulder Stew

Recipe courtesy of Dave Lieberman, celebrity chef and author of Young and Hungry: Making the Most of Fresh and Affordable Food and Dave's Dinners: A Fresh Approach to Home-Cooked Meals


1 pound boneless cooked pork shoulder roast*
1 tablespoon Mexican chili powder
6 cloves garlic peeled and minced (1 1/2 teaspoons)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
3 tablespoons vegetable oil
2 stalks celery, thinly sliced
1 medium onion, roughly chopped
1 large carrot, peeled, halved lengthwise and thinly sliced
1 poblano chile pepper, seeded and cut into 1/2-inch pieces
1/2 of a large jalapeño chile pepper, thinly sliced
1 3/4 cups homemade chicken stock OR one 14-ounce can reduced-sodium chicken broth
1 12-ounce bottle Mexican lager beer
1/2 teaspoon dried oregano leaves
2 bay leaves
3 tablespoons all-purpose flour
2 cups hot cooked rice (optional)

  1. Remove and discard skin and outer fat from cooked pork roast. Cut meat into 3/4-inch cubes. (You should have about 4 cups cubed pork.)
  2. Place pork in a single layer in glass baking dish. Sprinkle with chili powder, garlic, cumin, salt and black pepper. Toss pork until evenly coated with seasonings. Drizzle with lime juice and 1 tablespoon oil; toss until evenly coated. Cover baking dish with plastic wrap and marinate pork in refrigerator for 30 minutes.
  3. Meanwhile, heat remaining 2 tablespoons oil over medium heat in 6-quart soup pot or Dutch oven. Add celery, onion, carrot, and poblano and jalapeño chiles. Cook about 5 minutes or until onion is translucent and vegetables are crisp-tender, stirring occasionally.**
  4. Add marinated pork mixture to vegetables in soup pot. Cook for 2 minutes over medium heat, stirring occasionally. Stir in chicken stock, beer, oregano and bay leaves. Bring mixture to boil. Reduce heat to medium-low. Gently simmer, covered, for 30 minutes.
  5. Stir together flour and 1/3 cup cold water in small bowl until smooth. Slowly stir flour mixture into stew mixture. Increase heat to medium; cook and stir for 1 minute. Remove from heat.
  6. Serve stew in bowls or, if desired, over rice.

Serves 4.

*see Italian Sunday Porchetta recipe

** Because the oils from hot chile peppers can burn your skin and eyes, wear gloves over your hands so your skin doesn’t come in contact with the oils. Also be sure to wash your hands and nails thoroughly in hot, soapy water after handling chile peppers.


Nutrition Information per Serving:

Calories: 500
Cholesterol: 75mg
Protein: 27g		 Fat: 22g
Sodium: 550mg
Fiber: 3g		 Saturated Fat: 4.5g
Carbohydrates: 41g

Pork Pot Pies

1 pound lean ground pork
1 1/4 cups sun-dried tomato Alfredo sauce OR Alfredo sauce
1 12-ounce package steam-in-bag frozen vegetable medley
1 8-ounce tube refrigerated garlic bread stick dough
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

  1. Heat olive oil in large skillet over medium-high heat, add ground pork, salt and pepper. Brown well, drain; return to skillet.
  2. Meanwhile cook vegetables according to package directions. Add sauce and vegetables to the pork in the skillet. Stir to combine well. Divide mixture into 4 individual sized casserole dishes or one nine by nine baking dish. Top mixture with bread dough sticks in criss-cross pattern folding them to fit in pan.
  3. Bake at 375 degrees F. for 22-25 minutes.

Serves 4


Nutrition Information per Serving:

Calories: 600
Cholesterol: 130mg
Protein:30g		 Fat:36g
Sodium: 1460mg
Fiber: 4g		 Saturated Fat:13g
Carbohydrates: 39g


Anytime Ham and Cheese Frittata

2 cups diced ham, about 10 ounces
6 large eggs
1/2 cup milk
1 1/2 teaspoons dry mustard
3/4 teaspoon red pepper flakes
1/4 teaspoon salt
1 tablespoon olive oil, divided
1 cup finely chopped onions
3 cups cubed hash brown potatoes with peppers and onions, refrigerated or
frozen, thawed
1 cup cheddar cheese cubes, 4 ounces
1 ounce French bread, cut into 1-inch cubes (about 1 cup)

  1. In a large mixing bowl, whisk eggs, milk, dry mustard, red pepper flakes, and salt; set aside.
  2. In a medium 10-inch nonstick ovenproof skillet, heat 1 teaspoon of the oil over medium high heat. Add onions and cook 3 minutes or until translucent, stirring frequently. Push the onions to the side of the skillet, add the remaining 2 teaspoons oil, add the potatoes, stir with the onions and cook until golden and beginning to crisp, about 5 minutes. Reduce the heat to medium; add ham and cook, stirring often, for 2-3 minutes more.
  3. Reduce the heat to medium low, arrange the cheese and bread on top and pour the egg mixture evenly over all. Using the back of a spoon, press the bread down gently to absorb some of the egg mixture. Cover and cook 18 minutes or until just set.
  4. Meanwhile, preheat the broiler. Stir and place the skillet (uncovered) under the broiler 2 minutes or until golden. Remove from heat and let stand 10 minutes to allow flavors to blend and achieve the proper texture.
  5. Cut into wedges to serve.

Serves 8


Nutrition Information per Serving:

Calories: 250
Cholesterol: 200mg
Protein: 19g		 Fat: 13g
Sodium: 280mg
Fiber: 1g		 Saturated Fat: 4.5g
Carbohydrates: 16g