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Pork

CABOOM! GRILLED PORK TENDERLOIN

GRILLED PORK CHOPS WITH MUSTARD SAUCE

BARBEQUE SAUSAGE AND ORZO

CABOOM! FIESTA RICE

CHIPOTLE BBQ BAKED BEANS

CREAMY CABOOM! POSOLE

FIRE DUST’D BACON

PORK AND PASTA SOUP

SOUTHWEST PORK AND BEAN SOUP

CABOOM! PORK KABOBS

SMOKY CITRUS KABOBS

CAROLINA STYLE SLOW COOKED PULLED PORK

FIRE DUST RUB’D BACK RIBS

FIRECRACKER BARBECUE PORK

PORK TENDERLOIN WITH FIERY TERIYAKI MARINADE

GRILLED JERK PORK TENDERLOINS

CABOOM! SOUTHWESTERN GRILLED PORK TENDERLOIN

APRICOT-MUSTARD GRILLED PORK TENDERLOIN

PORK CHOPS ON THE GRILL

GRILLED PORK CHOPS WITH MUSTARD SAUCE

FIRE DUST’D CORIANDER PORK CHOPS

PEACHY-HOT MUSTARD PORK CHOPS

VOLCANIC TERIYAKI PORK CHOPS

MAHOGANY PORK CHOPS

GRILLED PORK CHOPS

BARBEQUE SAUSAGE AND RICE


 

CABOOM! GRILLED PORK TENDERLOIN

Rub: Equal Parts of CaBoom! Chili Fixins &

CaJohns Chop House Spice Blend

Whole Pork Tenderloins

CaJohns Select Grillin’ Sauce (your choice of heat)

Rub the tenderloins with the mixture and refrigerate

overnight or for at least two hours. Grill until internal

temperature is at least 145°. Remove from grill and

rest for 5 minutes. Slice on the bias and serve on a

grilled slice of your favorite squash.

 


GRILLED PORK CHOPS WITH MUSTARD SAUCE

4 butterflied center loin pork chops, grilled.

Mustard Sauce

1 cup Creole Mustard

1 cup dry white wine

1/2 cup honey

1/4 cup CaJohns Jalapeño Hot Sauce

In a small saucepan, mix all ingredients together. Cook over medium heat until it boils, remove from heat and pour over grilled pork chops

 


BARBEQUE SAUSAGE AND ORZO

1 pound of Orzo Pasta

2 Pounds of Ground Country Sausage

1-2 Bottles CaJohns Spiced Rum Barbeque Sauce

 

Cook the pasta according to the manufacturer’s instructions. While rice is cooking brown the sausage in a soup pot or high-wall skillet. When sausage is brown, add the barbeque sauce. Heat to simmer. When orzo is done cooking, drain and add it to the sauce stir. When the mixture is combined, remove from heat and serve. Serves 6-8

 


CABOOM! FIESTA RICE

1 cup of uncooked rice

1 jar of CaJohns Picante Sauce or CaJohns Salsa

1 pound of Chorizo Sausage

 

Cook the rice according to the manufacturer’s directions. While the rice is cooking, remove the chorizo from the casing and crumble into a high-walled skillet and brown. Drain the grease and add the salsa or picante sauce to the skillet. Heat for 5-6 minutes and add the cooked rice. Stir together and continue heating until all liquid is absorbed. Sever with warm tortillas!

This dish can be made using taco meat or ground chicken as well. Leave out the meat for a wonderful vegetarian or side dish. Vary the heat of the dish by the heat of the salsa!!

 

 

CHIPOTLE BBQ BAKED BEANS

1 32 oz. can baked beans

1 lb. pork sausage

1 cup CaBoom! Bayou-Q Chipotle Sauce

1 Tbs CaJohns Chipotle Grill Seasoning

 

Crumble the sausage in a pan and fry until brown. Drain and set aside. Open the beans and place into a pot. Add the Bayou-Q and the Chipotle Grill Seasoning. Stir well to combine the mixture. Add the cooked sausage and bring to a boil, simmer for 10-15 minutes, serve

 


CREAMY CABOOM! POSOLE

2 16 oz jars CaJohns Salsa (your choice of heat)

1 1/2 Pounds Chicken or Pork (cubed)

1 48 oz. Can Chicken Broth

2 15 oz. Cans Hominy (Posole)

1/3 Cup Southwest Seasoning

1 cup Heavy Cream

2 Tbsp. Olive oil

 

Place olive oil, hominy and the chicken or pork in a skillet, season with 1/2 of the Southwest Seasoning, and cook until the meat is almost done. In a soup pot, add the chicken broth, salsa and the remainder of the Southwest Seasoning along with the prepared contents of the skillet. Heat to a simmer and whisk in heavy cream. Simmer for 10 minutes whisking often. If you like, top with shredded cheese and a dollop of sour cream. Serve with a garnish of cilantro.

 


FIRE DUST’D BACON

1 Lb. Thick Sliced Bacon

Fire Dust

 

Sprinkle Fire dust on both sides of bacon strips, Cook Fire Dust’D bacon in a heated skillet. Drain and serve. The more you Dust , the spicier the bacon. Equally as tasty with Ham or Canadian Style bacon as well!

 


PORK AND PASTA SOUP

1 1/2 lb. top loin pork chops, diced

2 Tbsp. olive oil

1 medium onion, diced

2 cups chicken broth

1 16 oz. jar CaJohns Picante Sauce

1/2 lb. cooked macaroni

1 15 oz. can Great Northern beans

 

In a deep saucepan, heat olive oil. Brown diced pork with onion, stir in remaining ingredients, except macaroni, bring to a boil. Lower heat, add macaroni, cover and simmer for 15 minutes.

Top servings with shredded Monterey Jack or Parmesan cheese. Serves 4

 


SOUTHWEST PORK AND BEAN SOUP

1 1/2 lb. boneless top loin pork chops, diced

2 Tbsp. olive oil

1 medium onion, diced

2 cups chicken broth

1 16 oz. jar CaJohns Picante Sauce

1 15 oz. can pinto beans, drained

2 tsp. CaBoom! Chili Fixins’

 

In a deep saucepan, heat olive oil. Brown diced pork with onion, stir in remaining ingredients, bring to a boil. Lower heat, cover and simmer for 10 minutes. Serves 4

 


CABOOM! PORK KABOBS

4 center loin pork chops cut into 1 1/2 inch cubes

1/2 cup CaBoom! Chili Fixins’

1/2 bell pepper seeded and cut into 1 inch pieces

1 large onion peeled & cut into 1 inch pieces

 

Put pork cubes and Chili Fixins’ into a plastic bag and shake until cubes are evenly coated. Put pork cubes, onion & pepper pieces alternately on skewers. (if using wood skewers, soak in water for 30 minutes). Grill over a medium-hot fire turning occasionally, until pork is nicely browned. Makes 4 Kabobs

 


SMOKY CITRUS KABOBS

4 center loin pork chops cut into 1 1/2 inch cubes

1/2 cup CaBoom! Bayou-Q Spicy Sauce

1/2 cup orange marmalade

2 Tbsp. prepared horseradish

 

Thread cubes onto skewers (if using wood skewers, soak in water for 30 minutes). Stir together remaining ingredients to make a basting sauce. Place kabobs over a medium-hot fire. Grill for 10-12 minutes, turning and basting frequently. Serves 4

 


CAROLINA STYLE SLOW COOKED PULLED PORK

4 to 5 Pound Pork Shoulder

24 oz. Dark Beer

CaJohns Gourmet Orange Chipotle Seasoning (Rub)

2 Bottles CaJohns Bourbon BBQ Sauce

 

Generously rub the Pork Shoulder with the Orange Chipotle

Seasoning. Place the Pork Shoulder into a large roasting pan on a cake cooling rack, cove with a vented lid. Pour the beer into the pan from the corner carefully as to not wash off the rub. Place in an oven that has been heated to 200 degrees. Cook Overnight or for at least 8 hours.


Remove from oven and with two forks, shred the meat. Apply BBQ sauce. Place into a wire grilling basket and place basket on the hot grill. While tossing the meat sprinkle with more BBQ sauce. Be careful not to cook for too long or you will dry out the meat. You just want to add a grilled flavor and a slight char to the pork. Remove from the grilling basket and sprinkle again with the BBQ sauce. Serve on grilled buns or French bread topped with Creole Slaw.

Creole Slaw

2 pounds of classic slaw mixture

1 jar slaw dressing

1/2 cup CaJohns Gourmet Creole Seasoning

Mix Creole Seasoning into the dressing place into refrigerator for 15 minutes. Combine dressing and slaw mixture in a large bowl and return to refrigerator. Chill for 15 minutes and serve.

 

 

FIRE DUST RUB’D BACK RIBS

6 lbs. pork back ribs

Fire Dust Rub

 

Pat ribs dry with paper towels. Rub Fire Dust Rub generously over all surfaces of ribs. Cover and refrigerate overnight (you can cook immediately if you wish, but marinating will produce a better flavor). Place ribs on grill so they will cook with indirect heat (rib racks will definitely help). Cook for 2 hours, or until ribs are very tender. Remove from grill, wrap securely in heavy aluminum foil. Place foil-wrapped ribs in brown paper grocery bags. Close bags securely and let rest for 1 hour. Unwrap ribs, cut into serving size portions and serve with CaBoom! Bayou-Q sauce. Serves 6-8

 


FIRECRACKER BARBECUE PORK

2 lbs. boneless pork loin roast

1 cup CaBoom! Bayou-Q XHot Sauce

1/3 cup orange marmalade

1 tsp. grated horseradish

 

Place roast over indirect heat on a medium-hot grill. Stir together remaining ingredients and baste roast every 8-10 minutes with mixture until roast is done, internal temperature should be 155-160 degrees on a thermometer. Remove from grill, let roast rest for 5 minutes before slicing to serve. Serves 6-8

 


PORK TENDERLOIN WITH FIERY TERIYAKI MARINADE

2 Pork Tenderloins

Marinade

2 cups Teriyaki Sauce

2 Tbsp Krakatoa! or Ace Hot Sauce

 

Combine the marinade ingredients in a sauce pan and bring to a simmer. Remove the marinade from heat and let cool.

Place the tenderloins into a zip lock bag and add the cooled marinade. Marinate in refrigerator for 1-1 1/2 hours.

Once marinated, place on hot grill. Cook until medium. Slice the Tenderloins on an angle into medallions. Position the tenderloin medallions on top of Pasta, garnish, then Enjoy!

 


GRILLED JERK PORK TENDERLOINS

Whole Pork Tenderloins

Your Favorite Heat Level of Jerk Marinade

 

Marinade the pork tenderloins for a minimum of two hours in a sealed container in the refrigerator. Overnight will allow the marinade to penetrate the entire cut. Preheat your grill. Place the tenderloins on the hot grill and cook until it reaches your desired level of doneness. Slice the cooked tenderloins into medallions and serve. Enjoy!

 


CABOOM! SOUTHWESTERN GRILLED PORK TENDERLOIN

2 whole pork tenderloins

1/3 cup CaBoom! Chili Fixins’

1 1/2 tsp. Mexican oregano

2 garlic cloves, crushed

 

Mix together Chili Fixins’ oregano and garlic. Rub over surfaces of tenderloins. Cover and refrigerate overnight. Cook over a medium-hot grill for 15-20 minutes until meat thermometer reads 155-160 degrees. Slice to serve. Serves 4

 


APRICOT-MUSTARD GRILLED PORK TENDERLOIN

1 1 lb. pork tenderloin

3 Tbsp. apricot preserves

4 Tbsp. honey mustard

1 Tbsp. CaJohns Habanero Mustard

 

Multiply mixture by number of tenderloins you are preparing

 

In a small bowl, blend the preserves and mustards. Grill tenderloin over a medium-hot fire, brushing with mixture frequently. Turn once or twice until done. Each tenderloin serves 2.

 


PORK CHOPS ON THE GRILL

Note: All pork chops in the following recipes should be 1 1/2 inch cut. Chops should be done in 12-16 minutes.

 


GRILLED PORK CHOPS WITH MUSTARD SAUCE

4 butterflied center loin pork chops, grilled.

 

Sauce:

1 cup Creole Mustard

1 cup dry white wine

1/2 cup honey

1/4 cup CaJohns Jalapeño Garlic Hot Sauce

 

In a small saucepan, mix all ingredients together. Cook over medium heat until it boils, remove from heat and pour over grilled pork chops

 


FIRE DUST’D CORIANDER PORK CHOPS

4 boneless center loin pork chops

2 cloves garlic, crushed

1 Tbsp. ground coriander

2 Tbsp. Fire Dust Rub

3 Tbsp. Teriyaki Sauce

 

Combine all ingredients in a plastic bag, marinate for 30 minutes. Grill over a medium-hot fire turning once.

Serves 4

 

 


PEACHY-HOT MUSTARD PORK CHOPS

4 center loin pork chops

1/4 cup peach preserves

1/3 cup honey mustard

2 Tbsp. Krakatoa!

2 Tbsp. Fresh squeezed lemon juice (not concentrate)

 

Combine preserves, mustard Krakatoa! and fresh squeezed lemon juice in a small bowl. Grill chops over a medium-hot fire, turning occasionally and basting with mixture. Serves 4

 


VOLCANIC TERIYAKI PORK CHOPS

4 center loin pork chops

1 cup Teriyaki Marinade

2 Tbsp. Krakatoa!

1/2 cup chopped green onions

 

Combine all ingredients in a plastic bag. Marinate overnight in refrigerator. grill over a medium-hot fire, turning once. Serves 4

 


MAHOGANY PORK CHOPS

4 center loin pork chops

6 Tbsp. CaJohns Select Grillin’ Sauce

2 Tbsp. molasses

 

Combine CaJohns Select Grillin’ sauce and molasses in a small bowl. Grill over medium-hot fire, basting with mixture, turning chops only once. Serves 4

 

 

GRILLED PORK CHOPS

4 center loin pork chops

3/4 cup Italian dressing

1 tsp. Worcestershire sauce

1 Tbsp. Fire Dust

 

Place all ingredients is a zip lock bag and marinate overnight in refrigerator. Remove pork chops from bag, discard marinade. Grill over a medium-hot fire, turning only once, until done. Serves 4

 


BARBEQUE SAUSAGE AND RICE

2 Cups of uncooked rice

2 Pounds of Smoked Sausage

2 Bottles CaJohns Barbeque Sauce (your favorite)

Cook the rice according to the manufacturer’s instructions. While rice is cooking cut the smoked sausage into small squares or half rounds and brown in a soup pot or high-wall skillet. When sausage is brown, add the barbeque sauce. Heat to simmer. When rice is done cooking, add it to the sauce stir. When the mixture is combined, remove from heat and serve.

Note: You can vary the heat and flavor of this dish by your choice of sausage and sauce. You can use a spicy sausage or a hotter barbeque sauce if you want to “kick it up” or you can use a mild sausage and a mild sauce. Any kind of sausage works well, or you can use ground sausage if you like.