Try Our Pork Recipes
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Dry Rub (save a tablespoon or two for homemade BBQ SAUCE!)
- 1 Savannah River Farms Boston Butt
- 1/2 cup Brown Sugar
- 1/2 cup White Sugar
- 1/4 cup Paprika
- 1 tbsp Dry Ground Mustard
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Ground Ginger
- 1 tbsp Dried Oregano
- 1 tbsp Salt
- 1 tbsp Pepper
- 1 cup Ketchup
- 1 cup Brown Sugar
- 1/2 Lemon, Juiced
- 3 tbsp Butter
- 1 tbsp Hot Sauce
- 1 tbsp Worcestershire Sauce
- 1 tbsp Spice Rub
- 1/2 cup Water
- 1 Cabbage, Shredded
- 2 Carrots, Shredded
- Celery Seeds
- White Vinegar
- Rub mixture on all sides of the butt. Wrap in plastic wrap and refrigerate 24 hours.
- There are numerous ways to cook this. You can do all crockpot, all oven, a smoker, or a mix. I have no smoker but like a moist inside and a crispy bark (the burnt outside) so I’ll be starting in the crockpot and finishing in the oven. Don’t just follow my recipe. Google it and explore the many options of pulled pork.
- Place a layer of sliced onions in the bottom of a crockpot. Set butt on onions and tuck a few cloves of peeled garlic and a couple bay leaves under the edges of the butt.
- Slow cook on high for 4 hours. Your meat thermometer should read 165 degrees at this point.
- Remove from the crockpot and place in a 300 degree oven for 2 hours. This should bring your butt to 195 degrees internally. Continue to cook for an additional 1-2 hours.
- Remove from the oven and rest butt for an hour before pulling apart and removing fat.
- Serve on your favorite bun or roll with the BBQ sauce of your choice and a healthy heaping of coleslaw. I’ve included my preferred recipes for all below.
- Mix in small saucepan and cook on medium low for 25 minutes, stirring regularly. Transfer to mason jar and let cool.
- Mix and chill. This is all about personal preference. I like a heavy vinegar/light mayo mix, but it’s dealer's choice. I also always cheat and just buy a bag of the pre-shredded coleslaw mix.
Linguine with Shrimp, Caramelized Onion, Pancetta & Peas
To speed up this recipe, buy “easy-peel” shrimp, which have already been deveined; because they’re split down the back, they’re easier to peel.
Servings: 2 Servings
- 2 oz Savannah River Farms Pancetta, thinly sliced, cut into 1- to 2-inch-long, thin strips (about 1/2 cup)
- 1 tbs extra-virgin olive oil
- 1 half medium onion, thinly sliced
- 1/2 lb large shrimp (31 to 40 per lb.), peeled, deveined, and cut in half lengthwise
- 1/2 lb dried linguine
- 2/3 cup frozen peas
- Freshly ground black pepper
- Bring a large pot of well-salted water to a boil over high heat.
- Meanwhile, combine the pancetta and oil in a 12-inch nonstick skillet. Cook, stirring, over medium heat until the pancetta is just turning golden, 4 minutes. Add the onion and cook, stirring often, until golden brown, 5 to 8 minutes. Add the shrimp and cook, stirring, until pink and opaque, 1 to 2 minutes. Set aside off the heat.
- Cook the linguine in the boiling water according to package directions until al dente, adding the peas in the last minute or two of cooking. Reserve about 1/2 cup of the cooking water and then drain the pasta and peas.
- Return the skillet to low heat, add the pasta, peas, and 1/4 cup cooking water. Toss, adding more water if the pasta seems dry. Season to taste with salt and pepper and serve.