• Get Saucy This Pork Month!

    Pork has earned its reputation as an affordable and versatile protein. It goes well with a wide range of flavor palates, transcends many different cultures and is the world’s most widely eaten meat. Of all the meat in the average diet, pork is consumed 42 percent of the time, based on national agricultural and food consumption statistics. In a two-week span, about 81 percent of all people globally eat pig products, at least for one meal.

    One of the traditional favorites, especially in the South, is pulled pork! The meat is well-seasoned with savory spices and cooked slowly over an open fire pit or in a smoker. The longer it cooks, the more it seems to literally melt in your mouth. Ideally, the internal temperature of a pig should reach 145 degrees when it is cooked to ensure tenderness and doneness.

    To bring out the flavor even more, some pig roasters have learned to make unique sauces that complement pulled pork barbeque perfectly. All of us here at Isle Casino Hotel® Black Hawk want to promote your adventurous side, so after you cook some mouthwatering pulled pork, use a couple of our favorite recipes to get you started!

    Piedmont Cider Vinegar Barbecue Sauce

    Carolina Barbeque is the most popular style in the United States.

    Start to finish: 20 minutes
    Servings: 8

    1 ½ cups cider vinegar
    ½ cup ketchup
    ½ cup water
    1 tablespoon sugar
    1 teaspoon salt
    ¼ teaspoon red pepper flakes

    Mix the ingredients in a large bowl until blended. Store in an airtight container in the refrigerator for three days. This will blend the flavors to perfection.

    Mustard Sauce

    This is a take on barbeque sauce that comes from South Carolina and Georgia.

    Start to finish: 40 minutes
    Yields: 2 cups

    1 cup yellow mustard
    ½ cup balsamic vinegar
    1/3 cup brown sugar
    2 tablespoons butter
    1 tablespoon Worcestershire sauce
    1 tablespoon lemon juice
    1 teaspoon cayenne pepper

    Mix the ingredients and simmer for a half hour on low heat.

    Also, don’t miss our pork extravaganza, The Big Pigout, happening all October long! Stop by any of our fine dining options for a delicious pallet of BBQ specials!

    Farraddays® Steakhouse weekly specials:

  • Grilled 12oz pork chop with peach-bourbon BBQ sauce $31; ends on 10/15
    • Black Pepper-Molasses glazed pork tenderloin- $31; 10/16 – 10/22
  • Hoisin & Bourbon-maple glazed smoked pork tenderloin - $31; 10/23 – 10/29
  • Calypso’s® Buffet specials:

    • Friday night special: whole smoked suckling pig.
    • Saturday night special: pork steamship.
  • Weekly specials: BBQ station with pulled pork, pork ribs, baked beans with pork belly, bacon mac n’ cheese, & pork belly green beans.
  • Tradewinds® Marketplace specials:

  • Weekly specials: BBQ pulled pork burger, pork carnitas, street tacos, pork meatball sandwiches and pork banh mi.
  • Pastry specials: apple-bacon streusel tart and jalapeno bacon cookies.
  • Whether you’re trying one of our new specials or indulging in the buffet, your taste buds will always thank you for celebrating pork!
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