Indeed, there is a variety of products made from the pig that utilizes every last bit.
The other white meat?
On ArieĀ McFarlan’s Maveric Heritage Ranch rare breeds of livestock, including American Guinea and MulefootĀ Hogs, areĀ raised and preserved in a natural environment.
Here are two heritage pork recipesĀ from McFarlan to try on the grill.
MavericĀ Grilled Tenderloin of Mulefoot
- 1 or 2 pork tenderloins, whole
- 1 bottle Stout or preferred beer
- Ā½ cup local honey
- Ā½ tsp. garlic powder or about 3 fresh garlic cloves, minced
- Ā½ tsp. ginger
- 1/8 tsp. black pepper
- Ā¼ tsp. salt
- Juice from one lime or Ā½ Lemon
Marinate tenderloins in the refrigerator for up to two days. Grill whole, just until done on the outside, with a pink center. Slice thinly into medallions and serve on a bed of grilled mixed vegetables or rice.
Maveric Pork Chops w/ Cherry Almond SauceĀ
- 8 pork chops
- 1 can dark sweet cherries in juice
- Ā¼ cup light corn syrup
- Ā¼ cup red wine vinegar
- Ā¼ tsp. salt
- Ā¼ tsp. nutmeg
- Ā¼ tsp. ground cloves
- Ā¼ tsp. cinnamon
- 1/8 tsp. cracked pepper
- Ā¼ cup Slivered Almonds
Marinate chops in juice from cherries, corn syrup, vinegar and spices for at least two hours. Remove chops and grill to desired doneness. At the same time, boil the remaining marinade for 1 minute. Stir in almonds and cherries. Serve sauce over chops. Goes great with rice, couscous or salad.
Mavericās Pork & Pepper Flares
- 1Ā pork Shoulder, cubed into 1ā pieces
- 1 each: red, yellow, orange and green bell peppers, cut into large chunks suitable for skewering
- 1 lg. red onion, cut into wedges suitable for skewering
- 1 pint cherry tomatoes
After dicing pork, marinade cubes for up to two hours in the following:
- Ā¼ cup melted butter or Ā¼ cup sesame oil
- Ā¼ cup curry powder
- Ā¼ cup plain yogurt (coconut yogurt also makes a nice treat)
Once marinated, alternate pork chunks, peppers, onion and tomatoes on metal skewers. Grilled until desired doneness. Bamboo skewers may be used, but they must be soaked in water for several hours beforehand to avoid burning the sticks.