Best 2 Hawg Jihad The Perfect Pork Trifecta Recipes

**Experience the Divine Pork Trifecta: Hawg Jihad, Pulled Pork, and Spare Ribs Recipes**

Prepare to embark on a culinary journey like no other as we delve into the realm of pork perfection with three extraordinary recipes: Hawg Jihad, Pulled Pork, and Spare Ribs. These dishes, rooted in the art of slow cooking and infused with bold flavors, promise an explosion of taste that will tantalize your palate and leave you craving more.

**Hawg Jihad:** A North Carolina-style pulled pork dish renowned for its succulent texture and smoky, tangy flavor profile. This recipe employs a unique blend of spices, vinegar, and brown sugar to create a harmonious balance of sweet, sour, and savory notes.

**Pulled Pork:** A classic American dish that embodies the essence of comfort food. Tender, fall-off-the-bone pork shoulder is slow-cooked in a savory blend of spices and aromatic liquids, resulting in a dish that is both flavorful and incredibly juicy.

**Spare Ribs:** A true barbecue staple, spare ribs are known for their meaty texture and smoky, caramelized exterior. This recipe guides you through the process of creating tender ribs with a perfect balance of smoky and sweet flavors, ensuring a memorable dining experience.

As you embark on this culinary adventure, you'll discover the secrets to achieving tender, flavorful pork that will impress even the most discerning palates. So, gather your ingredients, fire up your smoker or slow cooker, and let's embark on a journey of porky perfection.

Check out the recipes below so you can choose the best recipe for yourself!

HAWG JIHAD ---- THE PERFECT PORK TRIFECTA!

Hawg Jihad ---- the Perfect Pork Trifecta! image

This is a spinoff a recipe taken from bbqaddicts.com they named the bacon explosion. Being rebelious and unwilling to accept things as they are, my brother and i have found a way to pack more pork insanity into this lovely missle of meat. I am posting this recipe because i feel it would be selfish and irresponsible of me not to spread the word.

Provided by Abe Frohmann

Categories Pork

Time 5h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

13 slices thick cut bacon
1 lb hot Italian sausage, removed from casings
1 pork tenderloin, approx. 1 1/2 - 2 lb
1 bottle of your favorite barbecue sauce
1 jar of your favorite your favorite barbecue rub
1 medium onion, diced (optional)
1 1/2 cups cheddar cheese (optional)

Steps:

Take bacon strips and lay 7 of them next to each other on a piece of wax paper. Use the other 6 to go in the other direction and start to weave the slices lattice style until you have a nice tight bacon blanket that should resemble a pork checkerboard.
Shake bbq rub over the bacon and set aside.
Put italian sausage into a gallon sized ziplock and flatten with a rolling pin until it is almost the entire size of the bag then remove using scissors to cut the bag.
Place sausage mat on plastic wrap and this would be the time for you to add your optional items. Lay tenderloin on mat and roll up until the tenderloin is encased. Take meat tube and place in the fridge for 1 hours to allow it to set and let the flavors meld.
Put bacon blanket in front of you and unroll meat tube onto the edge. Using the wax paper roll the bacon sushi style making sure to keep it nice and tight. You may need to add a few more slices of bacon to encase the ends.
Sprinkle more of the bbq rub over the top and youre reaady for the smoker.
Cook at 225 deg and brush with bbq sauce every so often to create a glaze. Continue to cook until the tenderloin reaches an internal temp of 145 deg (salmonella is killed at 135). Remove from smoker and let rest tented under foil 10 minute The internal temp should contiue to rise to between 145 and 150.
Slice into 3/4" rounds and enjoy. I recommend putting a round on a toasted hamburger bun with bbq sauce, cheddar cheese and coleslaw. Now thats eatin!

Nutrition Facts : Calories 399.1, Fat 32.9, SaturatedFat 11.1, Cholesterol 57.4, Sodium 1373.8, Carbohydrate 8.7, Fiber 0.6, Sugar 2.3, Protein 16

HAWG WILD BLACK-EYED PEAS

Hawg Wild Black-Eyed Peas image

This is my own variation on the traditional New Year's meal, but really takes it up a notch. I usually end up making it a lot each winter. If word gets out to friends that I'm making this, I don't have leftovers. Serve with corn bread. I sometimes use some of the hog jowl instead of bacon. Slice it thin and then chop into small pieces, and just leave it in the pan while cooking the Trinity (onion, celery, and bell pepper).

Provided by Bob Myers

Categories Side Dish Beans and Peas

Time 12h20m

Yield 16

Number Of Ingredients 19

Ingredients

2 pounds dried black-eyed peas
1 ½ pounds smoked pork jowl, cut into 4 pieces
1 pound tasso ham, cut into 1/2-inch pieces
1 onion, chopped
1 stalk celery
2 cloves garlic, minced
3 bay leaves
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon Worcestershire sauce
8 strips bacon
2 cups chopped onion
2 cups chopped celery
2 cups chopped green bell pepper
3 cloves garlic, minced
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 ½ pounds smoked andouille sausage, sliced on the bias
1 ½ tablespoons white sugar
salt and ground black pepper to taste

Steps:

Place black-eyed peas into a large bowl and cover with several inches of cool water; soak 8 hours to overnight. Drain and rinse.
Place black-eyed peas into a large pot and fill with water 1/2-inch above the peas; bring to a simmer. Add pork jowl, tasso ham, 1 chopped onion, 1 stalk celery, 2 cloves minced garlic, bay leaves, parsley, basil, and Worcestershire sauce; cook at a simmer until peas are tender, 2 to 3 hours.
Remove and discard pork jowl, celery stalk, and bay leaves from the pea mixture.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, leaving 2 to 3 tablespoons bacon drippings in the skillet. Crumble bacon when cooled.
Cook and stir 2 cups onion, 2 cups celery, green bell pepper, and 3 cloves garlic in the hot bacon drippings over medium heat until onion is tender, about 10 minutes.
Mix onion mixture, tomatoes with green chiles, bacon, and andouille sausage into pea mixture. Season with sugar, salt, and pepper. Simmer pea mixture until flavors have blended, 1 1/2 hours.

Nutrition Facts : Calories 711.6 calories, Carbohydrate 42.2 g, Cholesterol 81.4 mg, Fat 48 g, Fiber 7.5 g, Protein 28.6 g, SaturatedFat 17 g, Sodium 947.2 mg, Sugar 7.1 g

Tips:

Choose high-quality ingredients: Use fresh, flavorful pork and quality spices to ensure the best taste.
Prepare the pork properly: Trim excess fat and cut the pork into uniform pieces for even cooking.
Use a variety of cooking methods: Combine grilling, smoking, and braising to create a complex and delicious pork dish.
Don't overcrowd the pan or grill: Give the pork enough space to cook evenly and develop a crispy crust.
Let the pork rest before serving: This allows the juices to redistribute, resulting in more tender and flavorful meat.

Conclusion:

The Hawg Jihad pork trifecta is a culinary journey that showcases the versatility and flavor of pork. By combining different cooking techniques and a variety of spices, these recipes create a harmonious balance of smoky, savory, and tangy flavors. Whether you're a seasoned pitmaster or a home cook looking to expand your culinary skills, this pork trifecta offers a unique and unforgettable dining experience. So fire up your grill, smoker, and braising pan, and embark on this delicious adventure today!