Burro Norteño

  • 2 lbs. Smoke’NFast® Barbacoa
  • 1 ½ pt beef stock
  • 8 large flour tortillas
  • 1 pt refried pinto beans
  • 1 pt Mexican rice
  • Queso fresco, to liking
  • Red/green salsa, to liking
  • White onion, diced, to liking
  • Cilantro, chopped, to liking
  • Avocado, sliced, to liking
  • 1 slab Smithfield® Smoke’NFast® St. Louis Ribs
  • 1 ½ cups soy sauce
  • 1 ½ cups white vinegar
  • 5 bay leaves
  • 1 tsp peppercorns
  • 1 Spanish onion
  • 10 garlic cloves
  • 1 inch ginger, diced
  • 1 cup brown sugar
  • ½ cup water
  • 5 green onion stalks, chopped
  • Toasted sesame seeds, for garnish
  • 1 lb. jasmine rice, cooked according to instructions
  • 8 oz Smithfield® Smoke’NFast® Pot Roast, sliced thinly
  • 1 Tbsp cumin seed
  • 1 Tbsp Sichuan peppercorn
  • 1 tsp coriander seed
  • 1 Tbsp vegetable oil
  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger, minced
  • ½ cup red onion, sliced
  • 1 jalapeño, sliced
  • ½ tsp cornstarch
  • ¼ cup dry sherry
  • 2 Tbsp black vinegar
  • 2 Tbsp soy sauce
  • ½ lb. thick fresh egg noodle, cooked
  • ½ cup chile crisp
  • 2 tsp white sesame seed
  • ½ bunch cilantro, sliced
  • Salt to taste
  • 2 Smithfield® Pork Tenderloin, steaks
  • 2 slices Smithfield® Ham
  • ½ cup extra virgin olive oil
  • 1 long green bell pepper
  • ½ baguette
  • ½ tomato, thinly sliced
  • Mayonnaise, to liking
  • Salt to taste
  • 1 Smithfield® Smoke’NFast® Osso Buco
  • 3 tamarind pods, broken up
  • 3 cups water
  • 1 Spanish onion, sliced
  • 2 garlic cloves, smashed
  • 2 Roma tomatoes, diced
  • 8 green beans
  • 3 baby bok choy
  • 1 Japanese eggplant, sliced
  • Handful baby spinach
  • 1 Tbsp fish sauce
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • Lemon juice, to taste
  • 1 lb. jasmine rice, cooked according to instructions
  • 1 ½ lbs. Smithfield® Smoke’NFast® Carnitas
  • 1 lard carton
  • 8 corn tostadas
  • Mexican sour cream, to liking
  • 2 avocados, sliced
  • Red onion, julienned, to liking
  • Iceberg lettuce, shredded, to liking
  • Roma tomatoes, diced, to liking
  • Cilantro, chopped, to liking
  • Lime, for serving
  • Salt, to taste
  • Pepper, to taste
  • 8 strips Smithfield® Bacon
  • 8 beef franks
  • 8 bolillo or split hot dog buns
  • 1 pt pico de gallo salsa
  • Mayonnaise, to liking
  • Yellow mustard, to liking
  • Red salsa, to liking
  • Avocado slices, to liking
  • Jalapeño chiles, to liking
  • 1 cup Smithfield® Breakfast Sausage, diced
  • 1 ¼ lbs. onions
  • 2 ½ lbs. Yukon gold potatoes
  • 2 Tbsp salt
  • 15 eggs, whisked
  • Cooking oil or olive oil, for poaching
  • 4 Smithfield® Boneless Pork Chops, pounded thinly
  • 3-stage breading setup (seasoned flour, egg wash, seasoned panko breadcrumbs)
  • 4 telera rolls
  • Chihuahua cheese, griddled to make a frico chip
  • 1 pt refried black beans
  • Pickled jalapeños, sliced, to liking
  • White onions, julienned, to liking
  • Avocado, sliced, to liking
  • Red/green salsa, to liking
  • Granulated garlic, to taste
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 Smithfield® Pork Belly, skin on, half a side
  • 1 gallon water
  • 1 lemongrass stalk, bruised
  • 8 garlic cloves, smashed
  • 12 whole black peppercorns
  • 6 bay leaves
  • 1 cup fish sauce
  • Kosher salt, to taste
  • 1 lb. jasmine rice, cooked according to instructions

Dipping Sauce Ingredients

  • 1 cup soy sauce
  • ½ cup mirin
  • ½ cup white vinegar
  • 1 Tbsp white sugar
  • 3 Thai chiles, minced
  • 1 shallot, minced
  • 1 Tbsp water