Cooking Recipes: Taste the Pork

Pork and Black Bean Enchiladas

Pork and Black Bean Enchiladas with Green Chile Sauce


Serves 4

  • 1 lb. ground pork
  • 15 oz. canned black beans (drained and rinsed)
  • 1 white onion (diced)
  • 2 cups shredded pepper jack cheese
  • 2 Tbsp. steak seasoning
  • 1 Tbsp. olive oil
  • 1 cup sour cream
  • 1/2 cup Greek yogurt
  • 3 cans diced green chiles (4.5 oz per can)
  • 1 cup cilantro leaves
  • 1/2 jalapeño pepper
  • 3 green onions (sliced)
  • 1 tsp. salt
  • 1/2 tsp. pepper2 limes (juiced)
  • 1 clove garlic
  • 8 tortillas (fajita, 6-8, or 4 burrito sized tortillas)
  • 1/4 cup Cotija cheese (for topping)
  • 1/4 cup cilantro (for topping)
  • 1/4 cup jalapeños (for topping)


  1. In a skillet over medium-high heat, heat the olive oil.
  2. Add the onion and cook for 2-3 minutes.
  3. Add the ground pork and cook until it is browned all the way through and reaches an internal temperature of 160°F (about 7 minutes).
  4. Sprinkle on the steak seasoning and add in black beans. Stir to combine.
  5. Preheat the oven to 350°F.
  6. In a blender or food processor combine sour cream, Greek yogurt, green chiles, cilantro leaves, jalapeno, green onions, salt, pepper, garlic, and lime juice and blend until smooth. If it feels like it’s too thick, add 1-2 tablespoons of water to thin it out, and blend.
  7. Begin assembling the enchiladas by sprinkling cheese on the tortilla, then 1/4 cup of the pork mixture (or 1/2 -1 cup for burrito-sized tortillas), fold the tortillas up burrito style, and line them up in a baking dish.
  8. Repeat until all enchiladas are complete and pour the green chile sauce over top.
  9. Place in the oven to bake for 15 minutes.
  10. Remove and top with cotija cheese, cilantro, and sliced jalapeños. Enjoy!
Pork Banh Mi Bowls

Pork Banh Mi Bowls


Serves 4

  • 1 lb. ground pork
  • 1 Tbsp. soy sauce
  • 2 green onions (finely sliced)
  • 2 cloves minced garlic
  • 2 Tbsp. fresh basil (sliced)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup cilantro
  • 1/4 cup sliced cucumber
  • 1/4 cup shredded carrots
  • 1/4 cup sliced radish
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 Tbsp. sugar
  • 1 cup rice (white or brown)
  • 1/4 cup spicy mayo
  • baguette (sliced)


    1. Begin by cooking the rice according to the package directions.
    2. In a small saucepan combine the vinegar, water, and sugar. Bring to a gentle boil.
    3. Add sliced cucumber, shredded carrots, and radishes to a mason jar.
    4. Pour the vinegar mixture over the vegetables and set aside to cool.
    5. Preheat the oven to 375°F.
    6. In a mixing bowl, combine ground pork, soy sauce, green onions, garlic, basil, salt, pepper, and cilantro and mix well.
    7. Using a cookie scoop, measure out approximately 1 tbsp of the ground pork mixture to form each meatball.
    8. Place them on a lined baking sheet.
    9. Bake for 10-12 minutes until internal temperature reaches 160°F.
    10. Assemble the bowls by starting with a scoop of rice, top with a few meatballs, pickled vegetables, and finally a drizzle of spicy mayo. Serve with a side of baguette bread.

    Andouille & Pulled Pork Pozole Verde

    Recipe Master
    Domino Ireland of Raleigh
    1st place in the 2019 NC State Fair Tar Heel Double Pork Challenge 


    • 2 tablespoons avocado oil
    • 1 large yellow onion, finely chopped
    • 4 garlic cloves, minced
    • 4 ounces of diced green chilies
    • 4 andouille sausage links (12 oz. package), cubed into ¼ to ½ inch pieces
    • 1 package (16 oz.) of cooked, real pit pulled pork, drained of any liquid (such as Brookwood Farms)
    • 4 cups chicken stock
    • 2 tablespoons onion powder
    • 2 tablespoons garlic powder
    • 2 tablespoons cumin
    • 1 tablespoon white pepper
    • 1 tablespoon jalapeno powder (or green chili powder)
    • 2 cans (15.5 oz.) of garbanzo beans/chickpeas, drained and rinsed
    • 1 jar (16 oz.) salsa verde
    • 1 jar (12 oz.) Recaito by Goya
    • Salt and pepper to taste
    • Garnish with sour cream and cilantro (optional)


      1. In a Dutch oven, heat oil. Add onions, garlic, and green chilies then sauté for about 2 minutes until the onions become translucent. Add the andouille sausage and pulled pork and stir to combine.
      2. Next, add the chicken stock and bring it to a boil. Reduce heat to a simmer, and add the dry ingredients and garbanzo beans. While simmering, pour in the salsa verde and Racaito stirring to combine. Salt & Pepper to taste.
      3. Let simmer for 45 minutes to an hour. Allow to cool slightly and serve. Garnish optional.

      Smoked Pig Shots

      Recipe Master
      Gail Fuller of Raleigh
      2nd place in the 2019 NC State Fair Tar Heel Double Pork Challenge 


      • 1 lb. thick sliced pork bacon (10-12 slices per pound), sliced in half
      • 1 link smoked pork sausage, cut into 1/2-inch slices
      • 8 oz. cream cheese
      • ¼ lb. cheddar cheese cut into ½ inch cubes
      • 1 Tbsp. BBQ pork rub, divided


        1. Set up the smoker for indirect cooking at 225 degrees or set the oven at 225 degrees.
        2. Combine 1/2 tablespoon BBQ pork rub with cream cheese. Spoon into a ziplock bag and snip the corner for piping cream cheese.
        3. Wrap 1/2 slice of bacon around a piece of smoked sausage and secure all the way through with a toothpick, forming a bacon cup with the smoked sausage at the bottom.
        4. Place a cube of cheddar cheese into the bacon cup and pipe the cream cheese mixture into the cup until it is just below the top of the bacon.
        5. Sprinkle with remaining rub.
        6. Place in a smoker or the oven and cook for 2—2.5 hours until the bacon has a good eating texture and the cheese is melted.
        7. Serve warm.

        Pork Bombs

        Recipe Master
        Garrett Strickland of Zebulon
        3rd place in the 2019 NC State Fair Tar Heel Double Pork Challenge 


        Makes 12

        • Hushpuppy mix
        • 12-count package of Johnsonville Better with Cheddar Smoked Sausages
        • 1 pound bacon
        • 2 ½ pounds of chopped BBQ (prepared or follow directions below to make your own)
        • 2 ½ cups of BBQ sauce (about 5 cups)
        • Vegetable oil – enough oil to meet the requirement for your deep fryer or you may use 3 cups of oil in a 5 quart cooking pot
        • Bamboo skewers


          • 1 ½ cups of apple cider vinegar
          • 3 cups of ketchup
          • 2 tablespoons Worcestershire sauce
          • 2 cups of light brown sugar
          • 1/8 tsp. salt
          • 1/8 tsp. black pepper
          • 1 tablespoon honey

            To Prepare Your Own BBQ

            • Boston Butt (4-6 pounds)
            • BBQ rub
            • salt


              BBQ Prep

              1. Preheat oven or smoker to 250 degrees. Season Boston Butt with salt and BBQ rub. Use just enough to lightly and evenly cover the entire butt. Place in the oven in a 9-inch by 12-inch casserole dish or in a smoker. Cook for an hour per pound or until the internal temperature is 200 degrees.  Allow to cool and chop BBQ and set aside.

              Pork Bomb Prep

              1. Preheat oven to 375 degrees.  Line a 9-inch by 11-inch cookie pan with tin foil for easy cleanup.
              2. Wrap a piece of bacon around each sausage. Place bacon-wrapped sausages on a cookie pan and bake in the oven for 45 minutes turning the sausage over halfway through cook time. When cooked, place bacon-wrapped sausages on a paper towel to drain some of the grease and set aside in the freezer to cool.
              3. To prepare sauce, in a saucepan, combine vinegar, ketchup, Worcestershire sauce, light brown sugar, salt, pepper, and honey. Stir over medium heat until it comes to a boil then remove from heat and set aside.
              4. In a large bowl, combine BBQ with 2 ½ cups of BBQ sauce. You may add more or less sauce, as long as the consistency will “stick” together to mold around the sausage. Remove sausages from the freezer, and stick a bamboo skewer through the bottom of the sausage to the top like a corn dog.  Then, mold the BBQ and sauce mixture around each sausage to create a layer.  Use enough to cover the sausage entirely. Roll the sausages between your hands to make them smoother and more like a corn dog. Place on a clean plate and place in the freezer for about 30 minutes to solidify.
              5. In a large mixing bowl, prepare hush puppy mix according to package instructions and set aside.
              6. In a deep fryer, add the necessary amount of vegetable oil according to your fryer’s requirements. If you do not have a deep fryer, you may add 3 cups of vegetable oil to a 5-quart cooking pot.  Heat oil to 350 degrees.
              7. After 30 minutes, remove the sausages from the freezer.  Dip the sausages in the hushpuppy mixture one at a time.  Fry in the oil for 2-3 minutes or until golden brown.  If frying in a cooking pot, make sure to flip it after about a minute.  Place finished Pork Bombs on a paper towel-lined plate to drain excess grease.

              Serve Pork Bombs with remaining BBQ sauce or any other dipping sauce you like or by themselves!

                Prodigious Pork Volcano

                Recipe Master
                Suzie Zuerner of Arden
                1st place in the 2019 NC Mountain State Fair Tar Heel Double Pork Challenge 


                • 16 ounces sliced bacon
                • 1 pound bratwurst
                • 6 large baking potatoes
                • 2 cups shredded cheddar cheese
                • 1 cup sour cream
                • 1/2 cup sweet onion diced
                • 5 tablespoons butter
                • 1/2 cup barbecue sauce
                • 2 tablespoons garlic chives
                • Salt
                • Pepper
                • Toothpicks


                    1. Preheat oven to 400 degrees.
                    2. Slice the bottom of each baking potato so that it will stand squarely on its end. Pierce each potato with a fork several times. Wrap the outside of each potato with bacon (2 to 3 slices) and secure the bacon with toothpicks. Cover the baking sheet with parchment paper and stand bacon-wrapped potatoes on the end.
                    3. Bake for 1 hour. Baste bacon with barbecue sauce 2-3 times while the potatoes are cooking. Remove from oven and let cool for 15 minutes.
                    4. Place butter in the bottom of the mixing bowl. Remove the tops from the potatoes and scoop out as much pulp as you can. Place pulp in a mixing bowl on top of the butter. Finely chop bratwurst into the mixture. Combine a cup and a half of cheese, onions, and sour cream into the mixture. Salt and pepper to taste and beat until smooth.
                    5. Place the mixture into a plastic bag and cut a hole in the bottom corner of the bag. Squeeze contents back into potatoes, filling completely. Top with generous amounts of cheddar cheese. Return to oven and bake until cheese is melted. Garnish with chives and serve.

                    Smoky Stuffed Pork Chops

                    Recipe Master
                    Sharon Gates of Leicester
                    2nd place in the 2019 NC Mountain State Fair Tar Heel Double Pork Challenge 


                    Makes 6-8 servings

                    • 2 pounds boneless pork chops (6-8 depending on size)
                    • 1 teaspoon adobo seasoning blend
                    • 1/2 teaspoon salt
                    • 1/2 teaspoon ground black pepper
                    • 1 cup shredded smoked Gouda cheese
                    • 1/2 cup dried cranberries
                    • 4-6 slices applewood smoked bacon, cooked and
                    • 4 ounces cream cheese, at room temperature


                        1. Preheat oven to 375 degrees.
                        2. Place pork chops on a flat work surface and using a sharp knife, cut a slit horizontally into each chop to make a pocket, so that filling can be inserted.
                        3. In a small bowl, combine Gouda cheese, cranberries, crumbled bacon, and cream cheese. Stuff each pork chop with an equal amount of bacon and cheese mixture. Sprinkle the outside of the pork chops with adobo, salt, and pepper.
                        4. In an oven-safe frying pan, on the stovetop over medium-high heat, sear chops to brown them, 2 minutes per side. Transfer pork chops to the preheated oven and bake for 10-12 minutes, or until done.
                        5. Allow your chops to rest for 3-5 minutes before cutting for best results.

                      Note: Measure the temperature of your pork chops with a meat thermometer, making sure you are inserting into the thickest part of the chop and not into the filling. The recommended temperature is 145-150 degrees. Do not overcook!

                        Bacon-Wrapped Stuffed Tenderloin

                        Recipe Master
                        Justin Pegg of Asheville
                        3rd place in the 2019 NC Mountain State Fair Tar Heel Double Pork Challenge 


                        • 1 pound tenderloin
                        • 8 slices of bacon
                        • 1 cup chopped mushrooms
                        • 1 medium onion, chopped
                        • 1 tablespoon olive oil
                        • 1/2 teaspoon dry oregano
                        • 1/2 teaspoon dry rosemary
                        • Salt and pepper to taste
                        • Brown Sugar Bourbon meat seasoning


                            1. Preheat oven to 400 degrees.
                            2. Heat 1 tablespoon of olive oil in a skillet. Add chopped onion and saute until onion is translucent. Add chopped mushroom and continue cooking for another 3-5 minutes. Season with salt and pepper and stir in oregano and rosemary. Set aside.
                            3. Rub tenderloin with meat seasoning. Butterfly the tenderloin and use a meat mallet to flatten it a bit.
                            4. Take the mushroom mixture and spread it down the middle of the tenderloin. Bring the 2 sides up and use the bacon to wrap the tenderloin back up. Use toothpicks to hold the bacon in place.
                            5. Place pork on a foil-lined baking sheet and cook for 18-20 minutes or until a meat thermometer reaches an internal temperature of 145 degrees.
                            6. Broil for 2 to 3 minutes to crisp bacon. Rest for 5 minutes before slicing.

                            Grilled Pork Tenderloin Cubano

                            Recipe Master
                            Bob Mermelstein of Cary
                            1st place in the 2018 NC State Fair Tar Heel Pork Challenge 


                            Serves 4

                            Dry Rub

                            • 1 tsp. brown sugar
                            • 1 tsp. garlic powder
                            • 1 tsp. grated lime zest
                            • ¾ tsp. kosher salt
                            • ½ tsp. ground cumin
                            • ¼ tsp. oregano
                            • 1/8 tsp. freshly ground black pepper


                            • 1 lb. NC pork tenderloin
                            • 1 Tbs. yellow mustard
                            • 4 oz. sliced Swiss cheese
                            • 2 oz. thinly sliced Black Forest ham
                            • 2 dill pickles, thinly sliced and patted dry
                            • 1 tsp. olive oil


                              Make the dry rub:

                              1. Combine all rub ingredients in a small bowl and reserve.

                              Make the pork:

                              1. Preheat the grill to medium-high.
                              2. Roll cut the pork tenderloin and place the fat side down on a work surface.
                              3. Cover with plastic wrap and pound to 1/4-inch thickness.
                              4. Remove the plastic wrap and spread the mustard on the pork.
                              5. Lay the ham, Swiss cheese, and pickles along the center of the pork and roll from the long side.
                              6. Tie with kitchen twine and rub with olive oil.
                              7. Coat tenderloin with reserved dry rub.
                              8. Grill the tenderloin until the internal temperature reaches 145º, about 22 minutes.
                              9. Let rest for 5 minutes before slicing.

                              Banh Mi Porkburgers

                              Recipe Master
                              Yvonne Payton-Davis of Knightdale
                              2nd place in the 2018 NC State Fair Tar Heel Pork Challenge 



                              • 1 pound ground pork
                              • 3 green onions, finely diced, green and white parts separated
                              • 2 tablespoons teriyaki sauce
                              • 1 teaspoon black pepper
                              • ¼ cup Panko bread crumbs

                              Pickled Vegetables

                              • 2 cucumbers, sliced thin
                              • 1 large carrot, sliced thin
                              • 1 red onion, sliced thin
                              • 1 jalapeno, sliced
                              • 1 cup boiling water
                              • ½ cup rice vinegar
                              • 4 tablespoons sugar
                              • 2 tablespoons salt

                              For the Sandwiches

                              • 4 French bread rolls
                              • 2 tablespoons butter, softened
                              • ¼ cup mayonnaise
                              • Green onion tops
                              • ¼ cup fresh cilantro


                                1. In a large bowl, combine all the sliced pickling vegetables. In a separate bowl, combine water, vinegar, salt, and sugar. Pour liquid over vegetables. Cover with plastic wrap and set aside.
                                2. Combine pork, white parts of the green onion, teriyaki sauce, pepper, and bread crumbs. Form the mixture into four patties.
                                3. In a skillet over medium-high heat, cook burgers for six minutes on each side, or until preferred doneness.
                                4. To make the sandwiches: split French rolls and spread both sides with butter. Toast under a broiler. Spread each side with mayonnaise. Assemble burgers with meat, pickled vegetables, green onion tops, and cilantro. You may also add jalapeno slices for extra spice.

                                Island Paradise Pork Skewers

                                Recipe Master
                                Bob Brescia of Cary
                                3rd place in the 2018 NC State Fair Tar Heel Pork Challenge 



                                • ½ cup reduced-sodium soy sauce
                                • 1 tsp. garlic minced
                                • 1 tsp. coarse kosher or sea salt
                                • ½ tsp. black pepper
                                • 1/3 cup brown sugar
                                • 1 tsp. ketchup
                                • 1 ripe banana, finely mashed
                                • 1/8 tsp. ground allspice
                                • 1/8 tsp. ground turmeric
                                • 1/8 tsp. ground ginger
                                • 1/8 tsp. white wine vinegar
                                • Juice of ½ lemon
                                • 8 oz. Ginger Ale

                                Grilling sauce

                                • ½ cup ketchup
                                • ¼ cup reduced-sodium soy sauce
                                • Red pepper flakes or other spicy pepper to taste


                                  1. Mix together all the marinade ingredients, except for the Ginger Ale, and blend until smooth. Add ginger ale to the marinade mixture.
                                  2. Cut pork into 1-inch wide, ¼-inch thin strips
                                  3. Place pork slices into a sealable, plastic bag and pour in the marinade. Marinate pork in the refrigerator for at least 4 hours or if possible overnight.
                                  4. Remove the pork from the marinade and place the meat on the water-soaked wood skewers.
                                  5. Mix together the grilling sauce ingredients.

                                  Flaky Parmesan Pork Chops

                                  Recipe Master
                                  Sharon Gates of Leicester
                                  1st place in the 2018 NC Mountain State Fair Cooking Contest 


                                  • 6 large boneless pork chops
                                  • 1/2 teaspoon salt
                                  • 1/2 teaspoon ground black pepper
                                  • 1/2 cup mayonnaise
                                  • 1/4 cup grated Parmesan cheese
                                  • 3/4 cup corn flake


                                    1. Heat the oven to 425 F. 
                                    2. Sprinkle pork chops on both sides with salt and pepper.
                                    3. Dip each pork chop in mayonnaise and sprinkle with Parmesan cheese.
                                    4. With a rolling pin, crush cornflakes in a large sealed plastic bag. Pour crushed flakes into a shallow dish.
                                    5. Dip each pork chop into crushed flakes, turning to coat both sides well.
                                    6. Spread aluminum foil on a large baking sheet. Place a baking rack on top of the foil. Spray rack and foil with cooking spray.
                                    7. Place pork chops on a baking rack and set them in the oven. Bake for 20-30 minutes or until the internal temperature of chops is 145 F. A hint of pink remaining inside is fine. Do not overcook. Remove chops from oven and allow to rest 5-10 minutes before serving.
                                    8. Serve with your favorite side dishes and garnish.
                                    Lemon Ricotta Zucchini Rollups

                                    Lemon Ricotta Zucchini Roll-Ups


                                    Serves 4

                                    • 1 lb. ground pork
                                    • 2 large zucchini (the larger the better!)
                                    • 2 tsp. salt
                                    • 1 tsp. pepper
                                    • 1 Tbsp. Italian seasoning
                                    • 2 cloves minced garlic
                                    • 1 shallot (diced)
                                    • 1 pinch red pepper flakes
                                    • 1 lemon (juice)
                                    • 2 lemons (zest)
                                    • 1/4 cup basil leaves (sliced)
                                    • 1 1/2 cups ricotta cheese
                                    • 1 cup shredded mozzarella cheese
                                    • 1/2 cup finely grated Parmesan
                                    • 1/2 cup breadcrumbs
                                    • 3 Tbsp. olive oil


                                      1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
                                      2. Cut the ends off the zucchini and thinly slice the zucchini with a mandoline or a knife.
                                      3. Lay out the slices of the zucchini on the baking sheet and sprinkle with 1 teaspoon of salt.
                                      4. Bake these slices to soften them up and remove some of the moisture, this helps when rolling the zucchini.
                                      5. While those bake, cook the pork filling.
                                      6. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
                                      7. Sauté the shallot and garlic for 3-5 minutes.
                                      8. Add in the pork and brown for 5-7 minutes until the internal temperature reaches 160°F.
                                      9. Add the spices to the pork and stir well.
                                      10. In a mixing bowl mix the ricotta, lemon juice, mozzarella cheese, lemon zest, and sliced basil.
                                      11. Stir in the pork to the ricotta mixture and set aside.
                                      12. In a 9-inch square, oval, or round dish, add 1/2 of the pork mixture to the bottom.
                                      13. To create the roll-ups, add 2 tablespoons of pork ricotta fillings down the length of the zucchini slice.
                                      14. Roll it up and stick it into the baking dish. Repeat until all zucchini is gone, if you have filling left over, add it to any remaining space in the baking dish.
                                      15. In a small bowl, combine the breadcrumbs, Parmesan, and the remaining olive oil.
                                      16. Sprinkle on top and bake at 350°F for 10-15 minutes until the top is nicely browned.
                                      17. Garnish with fresh basil and enjoy.

                                      Ultimate Pork and Beans

                                      Recipe Master
                                      Connie Pegg of Buncombe County
                                      2nd place in the 2018 NC Mountain State Fair Cooking Contest 


                                      Serves 6-8

                                      • 8 slices bacon, diced
                                      • 1 cup chopped onion
                                      • 1 cup chopped sweet banana pepper
                                      • 1 pound ground pork
                                      • 1 ½ cup diced cooked ham pieces
                                      • 1 can (15 ounces) baked beans
                                      • 1 can (15 ounces) black beans, drained and rinsed
                                      • 1 can (15 ounces) pork and beans, undrained
                                      • 1 can (15 ounces) great northern beans, drained and rinsed
                                      • ½ cup brown sugar
                                      • ½ cup water
                                      • 1 teaspoon mustard
                                      • ¼ teaspoon black pepper
                                      • 1 tablespoon Worcestershire sauce
                                      • ½ cup ketchup
                                      • 1 tablespoon apple cider vinegar
                                      • 1 teaspoon salt
                                      • 1 teaspoon chili powder
                                      • 1 tablespoon molasses


                                        1. In a Dutch oven, cook back on medium heat until crispy. Remove bacon to a paper towel-lined dish to drain. Discard all but 1 tablespoon of the bacon drippings.
                                        2. Add onion and banana pepper. Cook, stirring often for two to three minutes.
                                        3. Add ground pork and ham pieces and cook, stirring frequently, until the pork is no longer pink. Drain and discard any liquid.
                                        4. Stir in the beans, the reserved bacon, and all remaining ingredients.
                                        5. Place in a 350-degree pre-heated oven and cook, uncovered, for 45-50 minutes or until desired consistency.

                                        Pork Burger

                                        Recipe Master
                                        Susie Zuerner of Arden
                                        3rd place in the 2018 NC Mountain State Fair Cooking Contest 


                                        Serves 6

                                        • 1 ½ pounds ground pork
                                        • 3 slices Provolone cheese, shredded into small pieces
                                        • 6 Provolone cheese slices 4
                                        • tablespoons minced sweet onion
                                        • ½ cup Ricotta cheese
                                        • 4 tablespoons orange marmalade preserves, halved
                                        • 5 large cloves garlic, minced
                                        • 6 burger buns
                                        • 4-6 lettuce leaves
                                        • 5 tablespoons butter
                                        • 1 large tomato sliced
                                        • Salt and pepper to taste


                                          1. Combine minced garlic, onion, ricotta cheese, and half of the orange marmalade preserves with ground pork. Patti into burgers and salt and pepper to taste.
                                          2. On a very hot grill, cook burgers for about four minutes a side until the meat is 160 degrees internally.
                                          3. With about a minute left to cook, top with 1 teaspoon of orange marmalade preserves and Provolone cheese slice, and toast buns with butter.
                                          4. Top burger with lettuce, buns, & serve.

                                          Committed to People, Pigs, & the Planet