Recipes
Featured Recipes
Classic Pulled Pork
This tried-and-true recipe delivers tender, juicy pulled pork with a rich BBQ flavor. Perfect for sandwiches, sliders, or a weekend cookout; it's the summer staple you'll make again and again. classic pulled pork Ingredients: 3–4 lb pork shoulder roast 1 tbsp paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp salt ½ tsp black pepper ½ tsp cayenne (optional) 1 cup BBQ sauce (plus extra for serving) ½ cup apple cider vinegar ½ cup chicken broth 1 tbsp brown sugar Instructions: Mix dry rub: Combine paprika, garlic powder, onion powder, salt, pepper, cayenne, and brown sugar. Rub onto pork: Coat the pork shoulder thoroughly. Cook: Slow Cooker: Add pork, vinegar, broth, and BBQ sauce to the pot. Cook on LOW for 8–10 hours or HIGH for 5–6. Oven: Place in a roasting pan with liquid ingredients. Cover with foil and bake at 300°F (150°C) for 3–4 hours. Shred and serve: Remove, shred with two forks, mix with pan juices or more BBQ sauce. Serve on buns, coleslaw optional.
Sweet n' Spicy Pulled Pork
A bold twist on tradition! This maple-chipotle pulled pork balances sweetness and heat for a flavor-packed dish that’s perfect in tacos, on pizza, or piled high on a bun. Sweet n' spicy pulled pork Ingredients: 3–4 lb pork shoulder roast 2 tsp salt 1 tsp black pepper 2 tbsp maple syrup 2 tbsp chipotle peppers minced 1 tbsp tomato paste 2 tbsp apple cider vinegar 1 tsp smoked paprika 1 cup chicken or vegetable broth 1 onion, sliced Instructions: Season pork with salt, pepper, and smoked paprika. Whisk together maple syrup, chipotle, tomato paste, and vinegar. Place pork in slow cooker (or Dutch oven). Add onion and pour sauce over top. Add broth. Cook: Slow Cooker: LOW 8–9 hours or HIGH 5 hours. Oven: Covered at 300°F (150°C) for 3.5–4 hours. Shred and serve with a drizzle of maple and fresh lime.
Soy Ginger Pulled Pork
Inspired by Asian flavors, this savory pulled pork is slow-cooked with soy, garlic, and ginger. Serve it with rice, in bao buns, classic pulled pork buns or lettuce wraps for something fresh and delicious. Soy Ginger pulled pork Ingredients: 3–4 lb pork shoulder 1 tsp salt ½ tsp black pepper 1 tbsp sesame oil (or neutral oil) ½ cup soy sauce ¼ cup hoisin sauce 2 tbsp honey or brown sugar 2 tbsp rice vinegar 1 tbsp fresh grated ginger 3 garlic cloves, minced 1 cup chicken broth 1 onion, sliced Optional toppings: sesame seeds, green onions, pickled carrots, cucumber Instructions: Season the pork lightly with salt and pepper. Sear in a pan with sesame oil until browned on all sides (optional for extra flavor). Whisk together soy sauce, hoisin, honey, vinegar, ginger, and garlic. Place pork in slow cooker (or Dutch oven), add sliced onion and pour sauce mix over. Add chicken broth. Cook: Slow Cooker: LOW for 8–9 hours or HIGH for 5–6 hours. Oven: Covered at 325°F (160°C) for 3.5–4 hours. Shred pork and toss in the sauce. Let it sit for 10–15 minutes before serving. Serve in bao buns, on jasmine rice with veggies, on a bun like classic pulled pork or in lettuce wraps with fresh herbs and chili mayo.
Spragg's Original Recipes
How to cook your ham
Whether you’re serving it for a holiday dinner, Sunday supper, or just love having leftovers for sandwiches, cooking a ham is simpler than you think. Follow the steps below for a juicy, flavorful ham that’s sure to impress. Bone in Hams These are not fully cooked hams. Size range is 2 kg (4lb) to 7kg (15lb) Estimate ½ lb to ¾ lb per person. (200-300g) Go higher if most of the group is adults, go lower if there are a large number of children or if more than one meat is being served. For a good amount of leftovers estimate as high as 1 lb (450g) per person Our recommended cooking is 20 min per lb at 350F (40 min per kg at 175 C) in a covered roasting pan. Start with a little bit of water in the bottom of the pan. With a meat thermometer 72 C (162F) is fully cooked. The longer the ham is cooked after it reaches 72C, the more it will fall apart as you try to carve it. Any glaze recipes that you want to try should be added in the last 30 min of cooking and after you have removed the skin/pork rind. You want the glaze on the meat itself and not on the skin you are cutting off before serving. Boneless Hams We do cook these hams to 72C in the smokehouse so they are fully cooked. They are simply being reheated. Size range is 900 g (2 lb) to 2.5kg (5 lb) Estimate ¼ to 1/3 lb per person (100-175g). Estimate higher for leftovers. These hams can be ready in 15-20 min per lb at 350-400F (half an hour for the smallest ones). They can be glazed right from the start or 30 min before taking it out of the oven. Heating it up in a covered roasting pan with moisture keep the ham from drying out as it is cooking.
Side Ribs
Side ribs are a delicious, meaty cut that are perfect for grilling, roasting, or slow-cooking. With just the right balance of tenderness and flavor, they shine with a good rub. Follow the recipe below for ribs that are fall-off-the-bone good and full of flavor! Preheat your oven to 275 and cover the bottom of a baking sheet with tinfoil or oil. In a small bowl combine: 1 tablespoon paprika 1 tablespoon brown sugar 1 teaspoon onion powder ½ teaspoon black pepper ½ teaspoon lemon pepper seasoning ½ teaspoon salt Combine all dry ingredients and rub onto both sides of your rack of ribs. Set onto the baking sheet with the meaty side down. Cut one large onion into bite size pieces and place around the ribs. Cover the baking sheet with tinfoil. Put the ribs into the oven and bake for 2 hours. After 2 hours, lift the corner of the tinfoil and pull a small piece of meat off the bone to make sure the ribs are tender. They may need another 20-30 minutes depending on personal preference. Brush your favorite barbeque sauce onto the top of the ribs and put back in the oven for 5-10 more minutes uncovered then enjoy!
Picnic Ribs
Having a busy week? How about trying our slow cooker picnic ribs recipe. Here’s what you need: 1 package of Spragg’s Meat Shop Picnic Ribs 1 ½ cups of your favorite bbq sauce 1 can of coke or your favourite pop 1 teaspoon garlic powder 1 teaspoon black pepper 1 large onion, chopped Throw all of the ingredients together into your crock pot and cook on low for 8-10 hours or on high for 6-7 hours.
Sweet n' Sour pork ribs
Looking for something quick, flavorful, and a little different? Our Sweet & Sour Ribs are an easy weeknight dish with bold, balanced flavor. Made with a simple homemade marinade, this recipe brings a tangy-sweet glaze with just the right kick. Serve with rice and top with pineapple, sesame seeds, or green onions for a delicious finish. • 1 pkg of Spragg’s sweet n sour ribs • 3 tablespoons sugar • 1/2 teaspoon salt • 1/2 teaspoon garlic powder • 3 tablespoons vinegar • 2 tablespoons soy sauce • 1 tablespoon cooking rice wine • 1 1/2 tablespoons canola or vegetable oil Optional Garnish • 1/3 cup pineapple chunks • toasted sesame seeds • green onions • red pepper flakes Instructions 1. Slice the strips of ribs into small pieces by slicing in between each bone. Transfer the ribs to a medium mixing bowl. 2. In a small bowl, mix the sugar, salt, garlic powder, vinegar, soy sauce, and rice wine. Pour the marinade over the ribs and stir to coat the ribs with the marinade. Cover the bowl and let the ribs marinate for at least 2 hours (or overnight). 3. To cook the ribs, heat the canola oil in a pan with a lid over high heat. Using tongs, transfer the pieces of ribs to the wok. Stir fry the ribs for about 1 minute. 4. Pour the marinade into the pan and cover. Reduce the heat to medium and cook the ribs for 7 minutes. 5. Uncover the pan. It is normal if you see a lot of liquid. Increase the heat back to medium-high and continue cooking the ribs until there’s barely any liquid left. This should take about 3 to 4 more minutes.Stir the ribs frequently to ensure that they don’t burn. The ribs should look darker as you reduce the liquid. 6. Turn off the heat. Mix in pineapple chunks, if you like. Sprinkle the ribs with optional garnish 7. Transfer the sweet and sour ribs to a serving plate or bowl. Serve the sweet and sour ribs with rice.
Gramma's Dutch Lettuce
Some recipes are more then just meals and this is one of them. Gramma’s Dutch Lettuce has been on our table for years and it’s a family favorite. This simple recipe is mashed potatoes, lettuce and a package of Spragg’s bacon all mixed together. Top it off with an egg and the whole family will love it! It’s the kind of recipe that doesn’t need fancy ingredients, just good food made with love. For 4 servings 6 medium potatoes 6 cups chopped lettuce (any type of lettuce) 1 package bacon (about 350 grams) ¼ cup vinegar 1 tsp seasoning salt 8 eggs Milk and butter to mash the potatoes Peel the potatoes, cut into pieces and place in a large pan like a Dutch oven. Add water to almost cover potatoes and season with salt. Boil until tender. While the potatoes are cooking, put the lettuce in a bowl and sprinkle with the tsp seasoning salt and the vinegar. Let it sit and wilt while the potatoes cook. Cut the bacon into 1 inch pieces and sauté over medium heat until just done, stop before it gets crispy. When the potatoes are almost done, put the eggs on to boil to whatever hardness you prefer or poach them. When the potatoes are done, drain them and mash with butter and milk. If you want you can use some of the bacon grease, instead of butter to mash the potatoes. Add the bacon pieces to the potatoes. Drain the excess vinegar off the lettuce and add the lettuce to the potatoes and mix well. To keep the mixture from cooling too much, do all this on the warm stovetop after the burners have been turned off. Serve the warm potatoes and lettuce with butter and the boiled or poached eggs.