Directions:

1. Trim pork roast of excess skin and fat. Cut roast in half along the bone; remove bone and reserve it for other uses.
2. Cut pork into 2-inch pieces; score a 1/4-inch slice into the surface of each piece.
3. In a large bowl, whisk together brown sugar, salt and red pepper. Dip each piece into the brown sugar mixture; rub seasoning well into meat and shake off any excess.
4. Divide pork chunks into 2 large zip-top freezer bags; let stand at room temperature 2 hours.
5. Combine remaining brown sugar mixture, apple cider vinegar, water, onion, garlic, mustard seed, bay leaves and peppercorns in a large saucepot (not aluminum) over medium-high heat; bring to a boil. Simmer 5 minutes. Remove from heat and let cool to the touch.
6. Divide cooled brine evenly into each zip-top bag, squeeze to remove air and seal. Refrigerate at least 1 week, turning each bag once daily.
7. Remove pork from brine; freeze or use within two weeks.

The post Seven Day Pickled Pork first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/seven-day-pickled-pork/feed/ 0 https://static.camelliabrand.com/recipes/the-best-baked-beans/ https://static.camelliabrand.com/recipes/the-best-baked-beans/#respond Fri, 01 Jun 2018 20:02:53 +0000 https://www.camelliabrand.com/?post_type=recipes&p=36906 Ingredients: , cut in 1-inch pieces , chopped , chopped , chopped , , chopped and to taste Directions: 1. read more ...

The post The Best Baked Beans first appeared on Camellia Brand.]]>

Ingredients:

• 1 (1-lb.) bag Camellia Brand Great Northern Beans
• ½ lb. sliced bacon, cut in 1-inch pieces
  
• 1 onion, chopped
• 3 stalks celery, chopped
• 1 bell pepper, chopped
• 1 (32 oz.) box, chicken stock
• 4 cloves garlic, chopped
  
• 4 tablespoons brown sugar
• ¼ cup molasses
• 2 tablespoons yellow mustard
• 4 tablespoons apple cider vinegar
• ¼ cup ketchup
• ½ teaspoon hot sauce
• Salt and pepper to taste

Directions:

1. Soak the white beans overnight. Drain and reserve.

2. In a large, heavy, oven-proof pot, sauté bacon until cooked, not crispy. Add the onion, celery and bell pepper, and sauté together until seasoning vegetables are translucent.

3. Add beans, chicken stock and garlic. Bring all to a boil, then reduce to a simmer. Cover the pot and cook for 1 hour, stirring periodically and adding water if beans begin to dry out.

4. Stir in remainder of ingredients. Pre-heat oven to 300 degrees.

5. Bake the covered pot for 3 hours.

6. Finish on the stovetop to reduce liquid, if necessary. Adjust for salt and pepper and serve.

Poppy Tooker is a native New Orleanian who has spent her life immersed in the vibrant colors and flavors of her state. She’s a cultural ambassador, culinary activist, radio & TV host, author, and cooking instructor. Keep up with her Louisiana Eats! radio show, podcasts and more at www.poppytooker.com.

The post The Best Baked Beans first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/the-best-baked-beans/feed/ 0 https://static.camelliabrand.com/recipes/slow-cooker-bourbon-maple-bbq-beans/ https://static.camelliabrand.com/recipes/slow-cooker-bourbon-maple-bbq-beans/#respond Mon, 23 May 2016 21:31:41 +0000 http://www.camelliabrand.com/?post_type=recipes&p=28934 Ingredients:   , , , rinsed and sorted         (optional) finely minced (about 1 large onion) finely read more ...

The post Slow Cooker Bourbon Maple BBQ Beans first appeared on Camellia Brand.]]>

Ingredients:

• 2 quarts water
• 2 tablespoons kosher salt
• 1 pound Camellia Brand Great Northern Beans, Navy (Pea) Beans, or Pinto Beans, rinsed and sorted
• 4 cups vegetable stock
• 1/4 cup bourbon
• 1/4 cup apple cider vinegar
• 1/2 teaspoon Liquid Smoke (optional)
• 1 tablespoon olive oil
• 1 1/2 cups finely minced yellow onion (about 1 large onion)
• 2 tablespoons finely diced seeded jalapeño pepper (about 1 medium pepper)
• 1/4 cup finely diced green bell pepper
• 1 tablespoon minced garlic
• 1 1/2 cups ketchup
• 2/3 cup dark brown sugar
• 1/3 cup maple syrup
• 1/4 cup molasses
• 1 tablespoon mustard powder (such as Colman’s)
• 1 tablespoon barbecue rub (such as McCormick Grill Mates Applewood Rub)
• 1 tablespoon hot sauce

Directions:

1. In a large container, whisk together 2 quarts water and kosher salt until salt dissolves. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
2. To a slow cooker, add beans, vegetable stock, bourbon, apple cider vinegar and Liquid Smoke (if using). Set aside.
3. In a skillet over medium-high heat, add olive oil and onions and cook, stirring occasionally, until the onions soften and begin to brown around the edges, about 7 minutes. Stir in jalapeño pepper, green bell pepper, and garlic and cook until fragrant, about 4 minutes. Scrape the contents of the skillet into the slow cooker.
4. Add ketchup, brown sugar, maple syrup, molasses, mustard powder, barbecue rub, and hot sauce to slow cooker. Stir well. Set slow cooker on low for 8 hours. Stir, and cook 2 hours more on high. Serve immediately, or store in refrigerator for up to 1 week.

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