Pork Shoulder for the Week

  A pork shoulder is the perfect cut for the family meals all week. It really can make it’s way to the table all week long. A typical six pound pork shoulder will yield a nice amount of cooked meat, but you need to know how to cook it, right?

  There are so many ways to cook a roast, but the trick is to go low and slow. When you are cooking with pasture raised pork from the farm you will not find any salt water injected into the meat. So, low and slow is the key to keeping the meat juicy. The added fat and flavor will render slowly and make for a yummy cut of meat.

You can slow-roast a shoulder in the oven at about 300 degrees until the meat falls off the bone (5-6 hours), or you can simply plop it in your slow-cooker and cook on low for 7-8 hours.  I love the slow cooker method with my family, but if you want a nice crisp crust you will want to use the oven.

  Today, I’m going to use the oven, but most of the time I cook our meat from frozen in the slow cooker. It takes a little longer, but it works for this busy mom.

You can see how I created this shoulder in the video below.

Now, here are the recipes you have been waiting for:



• 12-24 small store-bought corn tortillas (5 1/2 inch)*
• 3 cups of shredded cooked pork shoulder (a.k.a. pork carnitas
• 1/2 of a medium onion, finely diced
• 2/3 cup of finely chopped cilantro leaves
• 5-6 limes, cut into quarter or eighth-sized wedges
• 1/2 cup of crumbled fetta cheese
• ½ cup of Sour Cream
• 1 cup of Corn
• 2 cups of Rice
Of course you can make the way you like it…



1 (2.5 pound) pork shoulder
1 shallot, diced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 (28-ounce) can tomato puree
1 (28-ounce) can crushed tomatoes
2 (14-ounce) cans kidney beans, drained and rinsed
1/4 cup tomato paste
4 tablespoons chili powder
2 1/2 tablespoons ground cumin
1 tablespoon chitpole chili powder
1 tablespoon smoked paprika
1/4 teaspoon crushed red pepper flakes

for serving:
sour cream or greek yogurt
grated cheese
sliced green onions or chives
fresh cilantro
tortilla chips

Add the garlic, shallot, peppers, tomatoes puree, crushed tomatoes, beans, tomato paste and remaining spices. Mix well to evenly distribute the ingredients. Cover the crockpot and cook on low for at least 4 hours, but up to another 8. If you’re home, taste the chili halfway through and add more seasoning, salt and pepper if desired. This is normal – everyone likes their chili a little differently! Before serving, taste again.

Serve with sour cream or greek yogurt, cheese, green onions, cilantro and tortilla chips. This freezes beautifully!


Pork Shoulder Pasta Recipe


2 pound shoulder
1 large jar of pasta sauces of your pick
1 pound tube-shaped pasta, cooked
Freshly grated Parmesan cheese
2 teaspoons zest from 1 lemon


When ready to serve, toss your sauce of course with pork, cooked pasta and garnish with Parmesan and lemon zest.




3 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
5 to 6 tablespoons cold water
1 egg
1 tablespoon vinegar


1-1/2 cups cubed peeled potatoes
1/2 cup thinly sliced carrots
1/4 cup thinly sliced celery
1/4 cup chopped onion
1 cup water
2 cups diced cooked pork
3/4 cup pork gravy
1/2 teaspoon dried rosemary, crushed, optional
1/4 teaspoon salt
1/8 teaspoon pepper
Half-and-half cream, optional


In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling. In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside. On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown. Yield: 6 servings.





Sage Sausage Stuffing

Sage Sausage Stuffing
12 Servings

1 pkg. Sage Sausage
1½ cups Chopped celery
1 Large onion, chopped
¾ cup chopped or coarsely grated carrots
3 cloves  garlic, minced
2 teaspoons dried rosemary
1 pkg. (10 ounces) frozen spinach, thawed and drained
1 pkg. (8 ounces) fresh mushrooms, sliced
1 bag  (14 ounces) cubed herb seasoned stuffing mix
2 cups  chicken broth
1  egg, lightly beaten

Preheat oven to 325°F. Cook sausage, celery, onion, carrots, garlic and rosemary in large stockpot over MEDIUM-HIGH heat for 8 minutes. Add spinach and mushrooms; cook 2-3 minutes longer or until sausage is thoroughly cooked, stirring frequently. Remove from heat. Add stuffing mix, chicken broth, black pepper and egg; mix just until blended. spoon into lightly greased 13 x 9-inch baking dish; cover with foil.

Bake 50 minutes to 1 hour or until thoroughly (160°F).

Bacon Pumpkin Seeds

Bacon Pumpkin Seeds

Bacon from pasture-raised pigs is rich in Omga 3 and Vitamin D, not to mention it's tremendous flavor. With that much flavor, you only need a small amount of bacon to make your pumpkin seeds full of flavor and add protein too.

If pumpkins go on sale after Halloween, I highly recommend you buy some and make up a few batches of this recipe. Everyone is going to want a handful of these pumpkin seeds.


    For every ¼ cup of pumpkin seeds, use:
    1 slice bacon, chopped
    1 tsp. maple sugar
    ¼ tsp. garlic salt

Preheat the oven to 375 degrees.

Pull the seeds from the pumpkin and rinse them off.

In a bowl, mix the seeds, bacon, maple sugar, and garlic. Pour the mixture onto a foil-lined, rimmed baking sheet. Spread out.

Bake for 15 minutes. Stir with a spatula. Bake for another 5 minutes. Keep an eye on them so they don’t burn.

Potato Ham Chowder

Looking for an way to make your ham steak, why not try out this warm and filling chowder that’s incredibly creamy and rich, perfect for those chilly winter nights!


Potato Ham Chowder

Yield: 6 servings •  Prep Time: 15 minutes • Cook Time: 30 minutes • Total Time: 45 minutes



    4 slices Crooked Creek Farm Sliced Bacon, diced
    1/4 cup unsalted butter
    2 cloves garlic, minced
    1 onion, diced
    1 1/2 cups frozen corn kernels
    2 teaspoons fresh thyme leaves
    2 tablespoons all-purpose flour
    3 1/2 cups milk, or more, as needed
    2 russet potatoes, peeled and diced
    1 Crooked Creek Farm Ham Steak, diced
    Kosher salt and freshly ground black pepper, to taste


1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.

3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.

4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.* Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.

 5. Serve immediately, garnished with bacon, if desired.












September is National Better Breakfast Month!

We wanted to honor National Better Breakfast Month. Today we are going to highlight one of our customers, Dene for her yummy sausage and apple butter biscuits.


1 pack bulk sausage- we use our sage.

Apple butter or pumpkin butter

Your favorite biscuits.  (you can make homemade or you can use Pillsbury biscuits)

That’s it!!! So simple and oh so yummy.

Put your biscuits in the oven. While they cook you will want to fry up your sausage (please note: our sausage has little to no fat so you will want to watch it carefully).

Remove biscuits from the oven, place cooked sausage on open biscuits and top with your favorite fruit butter. 


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