Super Bowl Standouts: 5 Pork Recipes They’ll Rave About

You can't go wrong with pork wrapped in pork!

Pork reigns as champion in the Super Bowl Sunday food line-up. Not only is it tasty, versatile and pairs well with so many different flavor combinations, but it’s a great value – especially this year.

Food is more expensive in nearly all categories, but protein has seen some double-digit higher prices. Experts say pork is the way to go for your Super Bowl party this year.

“We've seen almost every protein jump up,” says Michael Swanson, an economist at Wells Fargo. “So far pork has really been the bargain, in terms of increases. You can still find some really good values in the pork category,” he says.

Here’s what some of our friends in the pork industry are fixing for the second biggest “food holiday” of the year. You can’t go wrong with any of these tried-and-true crowd-pleasers from National Pork Board President Gene Noem’s “Brined and Smoked Pork Loin” to the star of the Krause Kooking Show’s "Crack Dip for Pork Lovers."

Gene Brined and Smoked Pork Loin

Gene’s Brined and Smoked Pork Loin

Recommended and tested by Gene Noem, National Pork Board president and Iowa pig farmer

“Many years ago, a young man named Claudio from Brazil came to the U.S. and we worked together. In Brazil, churrasco is synonymous with bbq. Often times, Brazilian meat is salted rather heavily for our tastes,” says Gene Noem, president of the National Pork Board and a pig farmer in Howard County, Iowa. “We found a happy medium in brining.”

Ingredients:

1 whole boneless pork loin
Salt
Pepper

Instructions:

1. To brine: Cut the loin in half along the width and then across the width. You will end up with four pieces. Each piece will be about 18" long and 2-3” in diameter. This smaller size absorbs more brine, takes up more smoke and slices nicely for medallions. Put the meat in a cooler, cover with water, then add 1 tablespoon of salt and 1/2 tablespoon of pepper per pound of meat. If you like pepper, add more. Add some ice or keep less than 40 degrees meat temperature somehow. Brine for 12 to 24 hours.

2. To cook: This can be prepared by cooking in a variety of ways – oven roasting, offset heat in a charcoal grill or smoking. My preference is smoking on a pellet grill. Put on pellet grill at 225 degrees Fahrenheit. Turn every 30 to 45 minutes. DON’T COOK TO A TIME. COOK TO 145 DEGREES. If you get done earlier than when you eat, no problem. Just wrap in heavy duty foil and put in a good cooler and cover with a towel. It will stay warm for you. A couple of hours is never a problem as long as it is wrapped, and in a good cooler covered by something.

3. To serve: Slice into medallions and serve. Include some sauce if you must. Enjoy!

Gene’s Pick: Bengals, if I have to choose. One of my SDSU Jackrabbit homies is a Rams linebacker, so that would be cool, too. I’d really just like to see a good game!

Joyce Kelly in the kitchen

Pulled Pork Walking Tacos

Recommended and tested by Joyce Kelly, Colorado Pork Producers Council executive director

“We love a good pulled pork recipe for big game and other social event celebrations and this recipe does that and more,” says Joyce Kelly, executive director for the Colorado Pork Producers Council.

Ingredients:

3-4 lb. pork butt, Boston butt or pork shoulder (bone-in or bone-out depending on how much meat you want to have)
1 pkg. of dried onion soup mix (I use Lipton)
1 can of your favorite beer (Hey, it’s Colorado and we have a lot of beer options in state, but we grew Coors barley for decades so Coors it is for us)
1-2 whole, chopped jalapeno or serrano peppers (depending on how spicy you like it)
Assorted individual bags of corn chips
Fixings to bring individual tastes to each walking taco. Options include: Chopped avocado, pickled red onions, chopped lettuce, chopped tomatoes, grated cheddar cheese or queso fresco, sour cream or chipotle sour cream (my favorite) or lime wedges

Instructions:

1. Add all ingredients to your slow cooker and cook on low for 6 hours, until it’s tender and falls apart. If you have a bigger slow cooker, you can cook 6 pounds at once, just double the other ingredients.

2. Shred the pork in your favorite way. I use my stand mixer and beat the meat only, with the paddle on low for a few minutes to get a finer texture product to use and portion easier. Return it to the liquid from the pot to keep it moist. Also, the liquid adds great moisture to your walking tacos if that is how you will serve this great dish.

3. Cut open but keep the individual chip packets in a bowl shape, and fill with your pork and top as you see fit.

4. I serve this pork with buns, coleslaw and favorite BBQ Sauce, or as part of a baked potato bar during the big game! It is truly multi purpose and everyone will enjoy it! How easy is this?

Joyce’s pick: I don't care - I'm cheering for the food!

Bacon Wrapped Little Smokies by Audrey Angus

Bacon Wrapped Little Smokies

Recommended and tested by Audrey Angus

“I love bacon wrapped little smokies because they are easy and delicious – even I can’t mess them up,” says Audrey Angus, swine specialist with Furst McNess. “They can be made in the oven and transferred to a crockpot for gatherings. Plus, your house smells incredible!”

Ingredients:

2 pkg. little smokies
1 lb. bacon
2 c. brown sugar
2 tbsp. garlic powder, optional
Toothpicks

Instructions:

1. Preheat oven to 425 degrees Fahrenheit.

2. Cut bacon into thirds. Roll one piece of bacon around one little smokie. The bacon will overlap. Once the bacon is onto the little smokie, than secure with a toothpick. Continue doing this to all of the little smokies.

3. Place each smokie with a piece of bacon on a baking sheet lined with foil. Cover little smokies with brown sugar and sprinkle garlic powder on top.

4. Bake in the oven for 20 minutes, until bacon is crispy.

5. Remove from oven and allow them to cool slightly. Transfer to crockpot, use “warm” setting.

Recipe source: www.eatingonadime.com

Audrey’s pick: Bengals

Cheesy Italian Grinder Dip

Recommended and tested by Pat McGonegle, Iowa Pork Producers Association executive director

“This recipe is so easy. You won’t miss any Super Bowl festivities, and you don’t have to deal with leftovers!” says Pat McGonegle, Iowa Pork Producers Association executive director.

Ingredients:

1 lb. sweet Italian sausage
½ c. diced bell pepper
1 ½ c. sour cream
4 c. pizza blend shredded cheese
1 c. Parmesan/Romano cheese blend
½ tbsp. Italian seasoning
¾ tsp. garlic salt
¼ tsp. crushed red pepper flakes
2 tbsp. minced parsley

Instructions:
1. Preheat oven to 450 degrees Fahrenheit.

2. In a 10” cast iron skillet, add sausage and red pepper. Cook over medium heat until sausage is browned and peppers are tender. Drain if necessary. Reserve ½ cup sausage and pepper mixture for garnish, keep warm.

3. In a large mixing bowl combine sour cream, cheeses, Italian seasoning, garlic salt, crushed red pepper flakes and 1 tbsp parsley. Stir until well mixed.

4. Pour cheese mixture on top of sausage and pepper mixture in cast iron skillet. Spread evenly.

5. Bake at 450 degrees Fahrenheit for 16-20 minutes until golden brown. Garnish with ½ cup reserved sausage and pepper mixture and reserved parsley. Serve warm with sturdy crackers, pita chips and or toasted crostini pieces. Small bowls of basil pesto and marinara can also be offered on the side as well.

Watch how to prepare it here.

Pat’s pick: Bengals – Joe Burrow is a bright star for football's future.

Chip Dip for Pork Lovers

Recommended and tested by Adam Krause, a South Dakota pig farmer

“Anything pork is my favorite thing to eat or serve at a Super Bowl party. Little weenies in a crock pot is usually a hit, but it’s hard to beat pulled pork nachos as well,” says Adam Krause, a South Dakota pig farmer and social media sensation. “Probably my easiest and sure-to-please contribution is this chip dip.”

Ingredients: