CROWN PORK RIB ROAST

Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting.

 

FRENCH CUT PORK RIB ROAST

Preheat the oven to 500°. Set the pork in a small roasting pan and season with salt and pepper (your own mix of seasoning). Roast the pork for 15 minutes, then reduce the oven temperature to 325°. Continue roasting the pork for 40 minutes longer, or until the thermometer inserted in the thickest part of the meat registers 155°. Transfer the pork to a carving board and let stand for about 10 minutes. Cut between the ribs, transfer the chops to plates and serve.

Phil's Ham

 

 BONELESS HAM
1) Preheat oven to 325 degrees.
2) Place ham in a roasting pan along with a ½ cup of water.
3) Cover ham loosely with a foil or lid.
4) Place the ham in the preheated oven and cook for approximately 15 minutes per pound.
5) Uncover for the last 25% of desired cooking time. Baste during this time if desired.

HAM GLAZE
½ Cup Honey
1 Cup Light Brown Sugar
½ Cup Orange Juice
Combine ingredients in a saucepan and simmer on low stirring constantly until sugar has dissolved and sauce just begins to boil. Remove from heat and baste ham during last hour of cooking. This sauce can also be served as an accompaniment at the table.

HAWAIIAN BBQ/Cuban PORK ROAST

 

 A wonderfully moist pork shoulder roast, seasoned with Hawaiian sea salt
and then wrapped in banana leaves. Wrap entire roast in foil, bake at
350 degrees for 3 ½-4 hours, then shred and serve.

Corned Pork

 

Our tender and delicious corned pork cooks up well with cabbage, onions,
carrots, and red potatoes. Purchase about one pound corned beef per person
as it does have some shrinkage. And don’t forget a little extra for some
great sandwiches in the days to follow!
We recommend cooking our corned pork in either
apple cider, water and cider, or just water, depending on your tastes. The
apple cider takes away any saltiness from the corned meat and gives a
wonderful sweetness to the potatoes, carrots, and especially the cabbage and
onions.
The corned pork should be nearly covered in liquid
(approximately 2 inches). Cook covered in the oven at 325 degrees or
simmer on top of the stove. Cook meat for about 3 hours. Add potatoes,
carrots, and onions for the last hour. Add cabbage for the last 15-20
minutes. With this method, everything will turn out perfect!
You should also know that we carry corned beef year around for a
great family meal anytime. Come and get some today!

Stuffed Pork Chops

 

Thick tender pork chop filled with an herb and bread dressing.  All you do is bake.  Delicious as is or topped with cream of mushroom soup or applesauce.  Brown on each side, top with soup, and bake one hour at 350 degrees.