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
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.
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:
- Black Pepper-Molasses glazed pork tenderloin- $31; 10/16 – 10/22
Calypso’s® Buffet specials:
- Friday night special: whole smoked suckling pig.
- Saturday night special: pork steamship.
Tradewinds® Marketplace specials: