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One Pot Beer Braised Pork Roast

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One Pot Beer Braised Pork Roast

It’s comfort in a pot. Beer is the perfect liquid for braising pork, with added flavor from onion, carrots, garlic, tomato paste and thyme. Try this tender pork roast over mashed potatoes.

 

MIO Products in One Pot Beer Braised Pork Roast

Daddy Hinkle’s Seasoning – Daddy Hinkle’s meat seasonings are versatile blends that tenderize meat and enhance its natural flavor with hints of onion and garlic. Perfect for a variety of dishes, from soups and stews to stir-fries, Daddy Hinkle’s also offers low-sodium and sugar-free options for health-conscious cooks.
Shawnee Mills All-Purpose Flour – Shawnee Mills flour is produced at a local plant in Shawnee, Oklahoma, proudly operated since 1906 as a small mill. Their flour is a staple in any Oklahoma kitchen and a top choice for any recipe, including this beer braised pork roast.
COOP Ale Works Beer – COOP Ale Works craft brewery is based in Oklahoma City and has been brewing a unique variety of beers for over fifteen years. Their delicious Oklahoma brewed beer makes an excellent braising liquid. Your Beer Braised Pork will turn out juicy and tender with COOP in your marinade.
Scissortail Farms Thyme – Scissortail Farms, based in Tulsa, is a pioneer in sustainable agriculture. Using innovative aeroponic and hydroponic technology, they grow fresh, flavorful lettuces, leafy greens, and herbs without soil, minimizing water usage and environmental impact. Their commitment to quality and freshness has made them a favorite among local restaurants and grocers. 
  • Author: Made In Oklahoma Coalition

Ingredients

  1. 1 (3-4 pound) pork shoulder
  2. 2 teaspoons Daddy Hinkle’s Seasoning
  3. 2 tablespoons canola oil
  4. 1 yellow onion, thinly sliced
  5. 2 carrots, chopped
  6. 2 garlic cloves, minced
  7. 1 tablespoon tomato paste
  8. 3 tablespoons Shawnee Mills All-Purpose Flour
  9. 1 can COOP Ale Works beer
  10. 1/4 cup apple cider vinegar
  11. 1 cup chicken broth
  12. 5 to 6 sprigs Scissortail Farms Thyme
  1. Preheat oven to 300 degrees. Trim pork of excess fat. Season all sides with Daddy Hinkle’s seasoning, rubbing it in to coat. In a Dutch oven or heavy pot, heat oil over medium-high heat. Sear pork, turning to brown all sides, for about 10 minutes total. Set pork roast aside, keeping liquid and fat in the pot.
  2. Saute onion, carrot and garlic over medium heat until the vegetables are tender. Stir in tomato paste, stirring until combined. Add flour and cook a few minutes until combined and slightly thickened. Add beer, stirring to scrape the bottom of the pan. Cook a few minutes until thickened, then stir in the cider,
  3. Pour off all but 1 Tbs. fat from the pot. Add the onions, carrot and garlic and sauté over medium-high heat until the vegetables are softened, about 5 minutes. Stir in the tomato paste and cook, stirring frequently, until the mixture starts to become dry, about 2 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Pour in the beer and stir to scrape up any browned bits on the pot bottom. Cook until the liquid starts to thicken, about 10 minutes. Stir in the vinegar, broth, thyme and cherry tomatoes. Bring to a boil.
  4. Place pork in pot, nestling around the vegetables. Cover, and cook 3 hours. Uncover to allow pork to brown, baste with the liquid, and return to oven. Cook 1 hour, basting twice during cooking time.
  5. Remove pork roast from oven, let rest 15 minutes, then slice across the grain. Serve over mashed potatoes with vegetables and liquid from pot.

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Instant Pot BBQ Pork Sliders

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Instant Pot BBQ Pork Sliders

Craving rich, fall-apart barbecue on a Tuesday night? Rub a pork roast generously with Head Country Championship Seasoning, sear it right in the cooker, and let the pressure pot do the heavy lifting in just 40 minutes. Tossed in sweet-and-smoky Head Country Bar-B-Q Sauce and piled onto pillowy Braum’s slider buns with cool slaw, these mini sandwiches deliver cookout flavor right on schedule for a weeknight dinner.

  • Author: MIO Coalition

Ingredients

  1. 1 (4-pound) boneless pork roast
  2. 2 tablespoons brown sugar
  3. 3 tablespoons Head Country All Purpose Championship Seasoning
  4. 1 tablespoon vegetable oil
  5. 1 cup chicken broth
  6. 1/4 cup apple cider vinegar
  7. 1 bottle Head Country Bar-B-Q Sauce
  8. Braum’s Slider Buns
  9. Toppings as desired: Coleslaw, pickles, additional sauce
  1. Combine brown sugar and Head Country seasoning in a small bowl. Rub all over the pork roast to coat.
  2. In a 6-quart Instant Pot, heat on high, then add vegetable oil. Brown pork, cooking evenly until browned on all sides, about 5-8 minutes total.
  3. Pour chicken broth and vinegar into bottom of pot, scraping bits from the bottom. Select manual setting, adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to Instant Pot directions.
  4. Remove pork, and shred using two forks. Pour barbecue sauce over, and toss, or serve barbecue sauce on the side. Serve pork on slider buns with sauce, coleslaw, pickles and your favorite toppings.
    Note: If you don’t have an Instant Pot, no worries. Brown the pork roast on the stovetop, then place in a slow cooker with the chicken broth and apple cider vinegar, cooking on high for 8 hours.

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Fresh Start Pizza

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Fresh Start Pizza

A sprouted spelt grain crust has delicious flavor with no artificial ingredients. Simple toppings of cheese, vegetables and herbs make a pretty pizza. And half of a Happie Pizza Crust is only 35 calories.

  • Author: Krush Digital

Ingredients

  1. 1 package Stone Sisters Organics Happie Pizza Crust
  2. 1/4 cup cherry tomatoes, halved
  3. 1/4 cup sliced red onion
  4. 2 cups shredded Lovera’s Caciocavera Cheese
  5. 2 tablespoons chopped Scissortail Farms Oregano
  6. 2 tablespoons chopped Scissortail Farms Basil
  1. Layer ingredients over pizza crust. Bake at 400 degrees in a regular oven or 375 degrees in a convection oven for 10 to 12 minutes or until crisp.

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Personal Pan Pizzas

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Personal Pan Pizzas

DIY doubles as dinner with these easy, customizable mini pizzas, the perfect way to bring everyone together around the table. Featuring local favorites like Shawnee Mills, Lovera’s, and Mountain View Meat Company, you can easily create a classic pie or switch things up with a tangy BBQ version. These pizzas are simple to prep, fun to make, and easy to make all your own.

  • Author: MIO Coalition

Ingredients

For the crust:

 

For the Meat Lover’s pizza:

 

For the BBQ Chicken pizza:

 

For the over-easy pizza:

First, prep the oven and dough. Preheat your oven to 400 degrees F. Prepare your pizza crust according to the package directions, then divide and form the dough into three equal-sized dough balls.

Next, shape the crusts. Place the dough balls onto a large baking sheet. Gently press and shape each one into a mini pizza, making sure to press the outside edges up slightly to form a nice, sturdy crust to hold your toppings.

Add sauce and toppings. To build each pizza, spread 2 tablespoons of sauce (or BBQ sauce if you’re making the BBQ pizza) evenly over the dough. Finish by piling on your favorite toppings or toppings from one of the pizzas above.

Bake and serve. Bake for 15 to 20 minutes, or until the cheese is beautifully melted and bubbly, and the crust is golden brown.

TIP: Let the pizzas cool on the baking sheet for just a minute or two before serving so the cheese can set to that perfect ooey-gooey texture.

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Crispy Coconut Chicken Tenders

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Crispy Coconut Chicken Tenders

These yummy chicken strips are great as a snack or over basmati or jasmine rice for a delicious dinner. The heat from Suan’s Scotch Bonnet Pepper Jelly and the sweetness of the coconut gives a great flavor to these crispy tenders.

  • Author: Krush Digital

Ingredients

  1. 1 Hansen’s Egg
  2. 1 tablespoon Suan’s Scotch Bonnet Pepper Jelly
  3. 1 cup flaked coconut
  4. 1/2 cup Shawnee Mills All-Purpose Flour
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon black pepper
  7. 1/4 teaspoon garlic powder
  8. 1 1/2 pounds boneless skinless chicken tenderloins
  9. 1/3 cup Braum’s butter, melted
  1. Heat oven to 400 degrees. In a shallow dish, whisk together egg and pepper jelly. In another shallow dish, combine coconut, flour, salt, pepper and garlic powder.
  2. Dip chicken strips first in egg and then in coconut, coating each side well.
  3. Place chicken on a baking sheet. Drizzle with butter (this gives a nice color to the chicken). Bake 25 minutes or until browned and cooked through. Turn chicken halfway through cooking time.

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Milo’s Sweet Tea Brisket Tacos

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Milo’s Sweet Tea Brisket Tacos

Milo’s Sweet Tea is for more than sipping. Try it as a meat marinade or sauce base. These brisket tacos cook low and slow in Milo’s Sweet Tea with lime juice and fajita seasoning. The result is a shredded, tender seasoned brisket that’s perfect wrapped in tortillas. The meat is also great in a rice bowl, as a topping for a taco salad or in the best nachos you’ll ever make. Everyone will wonder where the rich, complex flavor comes from.

  • Author: Krush Digital

Ingredients

1 cup Milo’s Famous Sweet Tea
3 pounds brisket
1 package fajita seasoning
1 lime
1 cup shredded pepper jack cheese
corn or flour tortillas, warmed

  1. Pat the brisket dry with paper towels.
  2. Rub the brisket with the seasoning and place in the slow cooker.
  3. Add the Milo’s Famous Sweet Tea and juice of the lime to the slow cooker.
  4. Cook on high for 8-10 hours, or until fork tender.
  5. Remove any excess fat from the brisket and shred meat with a fork.
  6. Serve in warmed tortillas with shredded cheese, salsa, and any other favorite toppings.

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Glazed Smoked Turkey Legs

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Glazed Smoked Turkey Legs

Schwab’s turkey legs are smoked for eight hours with real hardwood hickory smoke for amazing flavor. The sweet heat from Southern Roots Sisters Peach Pepper Jam makes these turkey legs extra special. Serve them in place of a full turkey on Thanksgiving, or serve them anytime you feel like digging into a jumbo turkey leg.

MIO Products in Glazed Smoked Turkey Legs

Schwab Meat Hickory Smoked Jumbo Turkey Legs – Schwab Meat‘s Jumbo Turkey Legs are each cured and smoked with hints of sweetness. These savory, tender turkey legs just get better when you add the peach pepper jelly and transform them into crowd pleasing glazed smoked turkey legs.

Southern Roots Sisters Peach Pepper Jam – Southern Roots Sisters Peach Pepper Jam is made with fresh peaches, a kick of spicy peppers, and pure cane sugar. This sweet and spicy jam is a Gourmet Gold Winner, perfect for spreading on any snack, and just as delicious as a glaze.

  • Author: Krush Digital

Ingredients

  1. 6 Schwab’s Hickory Smoked Jumbo Turkey Legs
  2. 1 jar Southern Roots Sisters Peach Pepper Jam
  1. Preheat oven to 350 degrees. Place turkey legs on a foil or parchment lined baking sheet. You may need to use two baking sheets.
  2. Spread or brush 1/3 jar of pepper jam onto turkey legs. Halfway through baking, remove turkey legs from oven, brush with another 1/3 jar of pepper jam and turn legs onto opposite side for even browning. Bake for a total of 35 to 40 minutes or until nicely browned and warmed through. Once removed, brush turkey legs with the remaining 1/3 jar of pepper jam for final glaze.

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Sheet Pan Pasta with Spinach, Tomato and Bacon

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Sheet Pan Pasta with Spinach, Tomato and Bacon

An easy homemade alfredo sauce combines with spinach, tomato, bacon and pasta in this family-favorite sheet pan pasta supper. Baking the pasta on the sheet pan gives a slight crispness to the pasta, a delicious contrast with the melted cheese and creamy sauce.

The sauce leans on Braum’s butter and heavy whipping cream for richness, thickened with Shawnee Mills all-purpose flour. Bar-S bacon adds smoky crunch, Della Terra fusilli holds the sauce in every ridge, and Scissortail Farms baby spinach and parsley bring a fresh, green finish. Lovera’s Caciocavera cheese melts into pockets of stretchy, salty goodness across the top.

  • Author: MIO Coalition

Ingredients

Quick Alfredo Sauce:

  • 2 tablespoons Braum’s unsalted butter
  • 2 teaspoons minced garlic
  • 1 1/2 tablespoons Shawnee Mills all-purpose flour
  • 2 cups Braum’s heavy whipping cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Zest of 1 lemon
  • 1 teaspoon Griffin’s yellow mustard
  • 1 cup freshly grated parmesan cheese

 

Sheet Pan Ingredients:

Melt the butter in a large saute pan over medium heat. Add the garlic and cook just until fragrant, about 30 seconds. Whisk in the flour and cook for 1 to 2 minutes, until it turns a light golden brown.

Pour in the cream, bring to a simmer, then lower the heat and simmer for 2 minutes. Whisk in the salt, pepper, lemon zest, and mustard, whisking for 1 minute. Remove from the heat and whisk in the parmesan until it melts into the sauce. Set the sauce aside.

Meanwhile, cook the bacon until crisp. Crumble and set aside.

Cook the pasta according to the package directions, then drain and return it to the pot. Add the alfredo sauce, stirring to coat every noodle. Fold in the bacon.

Spread the pasta mixture across a large rimmed baking sheet. Scatter the spinach, tomatoes, and Caciocavera cheese over the top. Bake in a preheated 375 degrees F oven for 15 minutes, until the cheese is melted and the edges turn golden and crisp. Garnish with parsley before serving.

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Nacho Table

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Nacho Table

Make the trend of the nacho table your own using the best Made in Oklahoma products. This is a fun way to casually serve friends and family. Add good drinks and dessert, and you have the makings for a great party.

Ingredients

  1. Meat Mixture:
  2. 1 pound ground beef
  3. 1 small package taco seasoning
  4. 1 jar Ace in the Bowl Salsa
  5. Nacho Cheese Sauce:
  6. 2 tablespoons Hiland Butter
  7. 2 tablespoons Shawnee Mills Flour
  8. 1 cup Hiland whole milk
  9. 1 1/2 cups shredded cheddar cheese
  10. 1/4 teaspoon salt
  11. 1/4 teaspoon chili powder
  12. Additional Ingredients:
  13. 2 large bags tortilla chips
  14. 1/2 cup chopped fresh cilantro
  15. 2 sliced limes
  16. 2 tomatoes, chopped
  17. Hiland Sour Cream
  18. Sixth Day Snacks Salsa
  19. Sixth Day Snacks Pickled Jalapenos
  20. Augustos Green Sauce
  1. To make Meat Mixture – Cook ground beef over medium-high heat until no pink remains. Drain grease. Add taco seasoning and salsa, bringing to a simmer, then cooking on medium-low heat for 15 to 20 minutes.
  2. To make Nacho Cheese Sauce – Place butter and flour in a small saucepan over medium heat. Whisk until butter is melted and mixture becomes foamy. Whisk until bubbly, about a minute. Add milk, whisking as you add. Bring milk to a simmer. Once it has simmered a couple of minutes, turn off heat. Add cheese, stirring until melted. Add salt and chili powder.
  3. To make Nacho Table – Line your kitchen table or island with parchment paper or foil. Spread chips across the table. Just before serving, sprinkle with meat mixture. Then drizzle with nacho cheese sauce. Top with cilantro, lime, tomatoes, sour cream, salsa, jalapenos and Augusto’s green sauce.
    Note: One way to neatly add the tomatoes or green sauce is to place them in a plastic squeeze bottle to drizzle across the nachos. Place plates and several sets of tongs around the table so guests can help themselves.

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Chicken Bacon Ranch Sheet Pan Dinner

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Chicken Bacon Ranch Sheet Pan Dinner

Dinner, done. One of our most popular recipes ever comes together in one pan. Hiland Dairy butter melts into a crispy, golden ranch coating on fresh chicken and red potatoes, and Polish sausage from Mountain View Meat Company brings a deep, smoky backbone. Crumbled Bar-S bacon adds a salty crunch over a sprinkling of melted cheddar, and fresh Scissortail Farms chives give a bright, oniony finish. Easily doubles for when company’s coming.

  • Author: MIO Coalition

Ingredients

  • 1 small package ranch dressing mix
  • 6 tablespoons Hiland Dairy butter, melted
  • 4 to 6 boneless skinless chicken breasts
  • 1 pound small red potatoes, halved
  • 1 pound Mountain View Meat Company Polish Sausage
  • 1 cup shredded cheddar cheese
  • 4 slices Bar-S bacon, cooked and crumbled
  • 2 tablespoons chopped Scissortail Farms chives

Preheat the oven to 400 degrees F.

In a large bowl, combine the melted butter and ranch dressing mix. Add the chicken breasts and potatoes and toss to coat.

Arrange the chicken and potatoes on a large, rimmed sheet pan. (If you’re doubling this recipe, make sure to use another sheet pan to keep ingredients to a single layer.) Scrape any remaining butter mixture onto the pan.

Arrange the sausage on the pan in a single layer alongside the chicken and potatoes.

Bake for 25 minutes or until the chicken and potatoes are cooked through.

Remove the pan from the oven. Top with the cheddar cheese and return the pan to the oven until the cheese melts, 2 to 4 minutes.

Sprinkle with the bacon and chives. Serve straight from the sheet pan or scoop onto warmed plates.

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