Pork Sliders with Green Apple Slaw March 27 2016, 0 Comments

Pork Sliders with Green Apple Slaw

A great recipe using both our Carolina BBQ sauce AND

our award-winning deli mustard!

Pork Sliders with Green Apple Slaw

2 lb pork tenderloin

⅓ C of Best Boy & Co Carolina BBQ sauce

2 medium Granny Smith apples, cored and  julienned with peel on

1 small shallot, thinly sliced

½ C olive oil

¼ C red wine vinegar

¼ C Best Boy & Co deli-mustard

1 tsp sugar

pinch kosher salt

fresh black pepper, to taste

Grill or bake pork until cooked to 145 degrees internal temperature. Brush with Carolina BBQ sauce.

Combine olive oil, mustard, vinegar, sugar, salt, pepper in a medium bowl. Toss in julienned apples and shallot.

Slice pork. Place on a slider bun, top with apple slaw.

Bacon-Herb Wrapped Pork Tenderloin January 30 2015, 0 Comments

This bacon wrapped pork loin would be perfect dusted with a bit of our Tuscan Seasoning OR dipped in one of our award winning mustard's!

Bacon-Herb Wrapped Pork Tenderloin


1 head garlic, top sliced off

2 tablespoons olive oil

2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat

Salt and freshly ground black pepper

1 tablespoon chopped fresh rosemary leaves

12 fresh sage leaves

1 tablespoon chopped fresh thyme leaves

12 (1/4-inch thick) slices bacon

2 tablespoons olive oil


Preheat oven to 300 degrees F.

Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until

soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small


Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic

and season with salt and pepper. Mix together the herbs and scatter half of the mix over the

garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place

with kitchen twine.

Heat oven to 375 degrees F.

Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on

all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to

medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10

minutes. Remove twine before carving.

Slow Cooker Pulled Pork September 10 2014, 0 Comments

Slow Cooker Pulled Pork
2 onions, thinly sliced
1 C (or a 12 oz jar) of apricot preserves (I used Smuckers)
1/2 C brown sugar, packed
1/2 C Adobo BBQ 
2 TB Worcestershire sauce
1/4 C apple cider vinegar
1/2 tsp red pepper flakes
4 pound pork loin roast
1/2 C cold water
2 TB cornstarch
1 tsp fresh grated ginger
1 tsp kosher salt
1 tsp black pepper
Rolls or buns
In a bowl combine first 7 ingredients.
Place pork in crock.
Pour mixture on top.
Cook on low for 8-9 hours or high for 4-5.
Remove meat from crock and shred.
Whisk in remaining ingredients.
Cook on high heat for 15-30 minutes or until thickened.
Return shredded pork to the crock.
Serve on rolls or buns.