Sporting events pork recipes added by professional chefs

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5-Hour Pork Sugo

5-Hour Pork Sugo

Sugo is a long-cooked Italian sauce; similar to a Ragu or a Bolognese. Choose your favorite pasta to go with this big and decadent dish. Enjoy!

Staffan Terje
Mar 2008
Professional
4 votes
7149 views
Carne a la Gringo

Carne a la Gringo

Gene Sakahara and Sam Bozzo
Jul 2008
Professional
3 votes
3734 views
Skinny and Tender Pulled Pork Sandwiches

Skinny and Tender Pulled Pork Sandwiches

Heat up the crock pot because I’m sharing my favorite recipe for fabulous pulled pork sandwiches. It’s such an…

Skinny Kitchen with Nancy Fox
Jan 2012
Professional
2 votes
716 views
Pulled Ranchero BBQ Niman Ranch Pork

Pulled Ranchero BBQ Niman Ranch Pork

Percy Whatley
Jun 2008
Professional
1 vote
7673 views
A NEW WAY TO FRY BACON

A NEW WAY TO FRY BACON

HOW MANY TIMES HAVE YOU WANTED TO FRY A LB.OF BACON IN A SMALL PAN THIS WORKS VERY GOOD AND IT TASTE BETER THAN FLAT. I DO 1 LB,IN A 12 INCH PAN.

GARY ESTESS
Jun 2013
Professional
1 vote
566 views
PULLY PORK POT PIE

PULLY PORK POT PIE

WE LOVE PULLY PORK AND WHAT DO YOU DO WITH WHAT YOU HAVE LEFT. WE MAKE A PIE. THIS IS SO GOOD THAT YOU NEVER HAVE ANYTHING LEFT.

GARY ESTESS
Jun 2013
Professional
1 vote
451 views
CARNE GUISADA MEAL FOR DAYS

CARNE GUISADA MEAL FOR DAYS

THIS IS RECIPE THAT YOU CAN EAT MORNING, NOON, AND NIGHT. HOW MANY FOODS CAN YOU DO THAT. EVERY ONE LIKES IT. SO EASY. YOU CAN FIND THE MEAT ALREADY…

GARY ESTESS
May 2014
Professional
1 vote
711 views
SMOKED TAMALES

SMOKED TAMALES

THIS IS SOMETHING THATS GOOD TO EAT WHEN GRILLING AS A SNACK.I HOPE FOOD NETWORK LOOKS AT MY PATENT.

GARY ESTESS
Aug 2010
Professional
1 vote
1889 views
BACON RAP TENDER LOIN

BACON RAP TENDER LOIN

WE DO THIS ON THE GAS GRILL AND THE GRILL-A SMOKER WORKS BETTER

GARY ESTESS
Sep 2010
Professional
1 vote
680 views
Sausage-Bacon-Apricot Kabobs

Sausage-Bacon-Apricot Kabobs

Chef Smith
Sep 2010
Professional
1 vote
330 views
Scotch Eggs

Scotch Eggs

Another good party App, everyone enjoys them, cut them in half and serve with mustard of choice.

Chef Michael H Fitzpatrick
Aug 2013
Professional
1 vote
329 views