Recipes

Pork Carnitas (Mexican Slow Cooker Pulled Pork)
Pork Carnitas are so versatile, everyone needs a staple recipe in their back pocket. This recipe is ridiculously easy, the ultimate “set and forget” slow cooker/pressure cooker recipe and the best way to get perfect crunchy brown bits while keeping the inside super moist! Get it right every time – this recipe is no fail!
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Bone Broth
It’s hard to beat nourishing, homemade broth! This broth can be used to cook your favorite meals, giving them great flavor and added nutritional value. It’s so yummy, you can drink it straight!
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Grilled Salt-Brined Pork Chops (No Sugar)
This is Leonard's favorite way to cook our pasture-raised pork chops, and they are delicious! Pasture-raised pork has so much flavor already, a simple brine and just a few spices are all you need!
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The "Jonathan" Burger
We've named this recipe after Jonathan's favorite way to fix up a grass-finished burger. It's his choice pretty much every year for his birthday meal in May!
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Pimento Cheese
If you've never had homemade pimento cheese, you are missing out! It's a Southern staple and can go pretty much on anything. One of our favorite ways is to top a grass-finished burger with it instead of sliced cheese. Mmmm!
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Breakfast Pan Sausage
Making your own breakfast sausage is so easy, and it's great knowing exactly what is in it!
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Deviled Eggs with Pork Belly
We love deviled eggs! And pork belly! When you combine the two, it doesn't get much tastier than that. Tip: See the link in Step 1 of the recipe for a cooking method that results in perfect hard boiled eggs.
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Boiled (Steamed) Eggs
With their gorgeous, orange yolks and rich flavor, there aren’t many downfalls to our fresh, pasture-raised eggs. However, since the inner membrane clings tightly to the shell of a fresh egg, it’s near-impossible to have anything but ugly results when you try to hard-boil them. When we tested this technique from The Prairie Homestead and discovered it resulted in perfectly boiled eggs, we did a happy dance! Enjoy!
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Oven Roasted Pork Hocks
Pork hocks might look kind of gristly and uninviting, but they have a secret superpower: they can make any kind of soup delicious. Roasting them really deepens the flavor even more and adds some extra spice to the mix. If you have very meaty hocks, you could just roast them, eat the meat (or use it in an omelet or another dish), and then throw just the bones into a soup. If there’s just not much meat on those bones, throw the whole roasted hock into the soup pot.
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Honey-brined Fresh Ham
A fresh ham is one of our favorite roasted meats. Brining the ham in a mixture of honey and fresh herbs guarantees a moist and flavorful roast. It’s a meaty, fatty, porky indulgence that is a huge, awe inspiring crowd pleaser. The aroma this recipe gives off is amazing! To source your pure, raw honey, we highly recommend Walker Honey Farms​. They keep bees on our land year-round and are an important partner in our regenerative farming practices!​​
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Herb-encrusted Leg of Lamb
A traditional bone-in leg of lamb is a dramatic centerpiece for a special meal. Whether you're looking for an impressive main course or a family-friendly dinner, this delicious herb-encrusted leg of lamb recipe won't disappoint. Plus it is Paleo friendly!
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Fresh Ham with Rosemary, Garlic, and Lemon
With just a few seasonings rubbed on a day ahead, a slow-roasted fresh ham (that is, an uncured, unsmoked hind leg of a hog), becomes a juicy, fork-tender, and fragrant holiday centerpiece. For a Paleo version, just omit the sauce and serve with the pan drippings. It's delicious with or without the sauce!
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