Sweet Potato Casserole

Sweet Potato Filling​

• 5 cups Baked/Smoked sweet potatoes. 5-6ea average size whole sweet potatoes

• 5 ea whole large eggs

• 1/2 cup white chocolate syrup(Torani, Amazon)

• 1 cup White Sugar

• 1/4 Lockhart Poultry & Pork Rub

• 1/2 cup hot honey

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​Smoke or roast whole sweet potatoes until tender. Let cool to room temperature then scoop and place into a bowl/mixer/blender depending on your preferred consistency, be sure the vessel for mixing is large enough to hold 8 cups of mix without overflowing. Add all other filling ingredients and mix to desired consistency.

Bacon Belly Bits​

• 2 cups Smoked Pork Belly, ¼ cubes

• 1/2 cup Pork Rub

• 1/2 cup Light Brown Sugar

• 1/4 cup BBQ Sauce

• 1/4 cup Coca Cola

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Use the thinner side of the belly you already smoked and cooled, cut into cubes and place into a small sauce pot or pan and begin to cook. Cook over medium heat just until outsides are crispy, drain off the fat and add all other ingredients. Cook over low heat, stir frequently from bottom careful not to burn. Once reduced slightly and thick it is ready, the sauce should have a hot syrup like consitencty. Set aside and keep warm for plating the casserole.

Candied Pecans​

• 1# Pecan Halves

• 1ea egg white

• 1 cup White Sugar

• 1/4 cup Pork Rub

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Separate the yolk from the white, be careful not to let any of the yolk into the whites or it wont work. Place the white into a bowl large enough to hold all of the pecans, use a whip or fork to beat the egg until stiff peaks are achieved. Add the raw pecan halves and mix until all nuts are coated well, then add the sugar and rub and mix well again. Place on a greased tray (baking paper or silicone mat also work)in a even layer, not mounded. Bake at 325 20-30 minutes until golden brown and aromatic. Time will vary depending on oven.

Pork Belly Sliders

Pork Belly, Boneless & Skinless​

2-3 oz Raw weight per slider depending on preference, If also making the sweet potato Casserole get extra so you can use the trim for the bacon bits. Coat belly in a thick layer of Lockhart’s Pork Rub, use hand to rub into the belly on all sides (1 jar should be enough for a little more than half of a skinless belly). If possible, vacuum seal and refrigerate. If not then place in a large ziplock bag, be sure to remove as much air as possible before sealing. Let marinate at least 1 day, 2-3 days is best, flip the meat over once a day.

Cranberry Jam – makes 2.5 qts​

• 5# Frozen Cranberry

• 1 cup pork rub

• 3 cups white sugar

• 1 cup butter pecan syrup (torani brand)

​Place all ingredients in a pot and simmer until thickened. Can leave chunky or blend if you prefer.

Apple Slaw

• 2 ea stalks celery, thinly sliced

• 1 ea Green Apples, matchstick, 1”

• 1/2 cup Sugar

• 1/2 cup Cider vinn

• 1 cup Green onions, thin sliced

• 1 tbs Yellow must seeds

• 1 tsp Kosher Sal

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Use the thinner side of the belly you already smoked and cooled, cut into cubes and place into a small sauce pot or pan and begin to cook. Cook over medium heat just until outsides are crispy, drain off the fat and add all other ingredients. Cook over low heat, stir frequently from bottom careful not to burn. Once reduced slightly and thick it is ready, the sauce should have a hot syrup like consitencty. Set aside and keep warm for plating the casserole.