Recipes
Dutch Oven Carnitas Tacos
Slow-Cooked Pulled Pork Carnitas Tacos are an amazing way to impress the crowd with flavor-packed tacos for your next gathering! Start early, throw this recipe in the oven, and let that pork slowly cook for an easy, delicious meal. What Are Carnitas? Simply put, carnitas are what Americans would call pulled pork. This recipe calls for slow roasting a Bone-In Pork Butt in a dutch oven until fork-tender. To take this dish one step further, you can optionally crisp up the cooked pulled pork as the last step of the cooking process to achieve maximum crispy flavor! Cook Time Prep Time: 30 mins Total Time: 9-11 hours Ingredients Simpson's Bone-In Pork Butt 3/4 cup Meat Church Dia De La Fajita Rub 2 Yellow Onions 1 can Chipotle Peppers in Adobo Sauce 1/4 cup Olive Oil Cilantro Limes Corn or Flour Tortillas Instructions In a blender, combine chipotle peppers, 1 yellow onion, olive oil, and Meat Church Dia De La Fajita rub to form a paste. Score pork butt on the fat side and rub paste on all sides of the meat. Cut remaining onion into eights and place in dutch oven. Place seasoned pork butt in dutch oven with the onions and allow to rest on the counter for an hour if possible. While pork is resting, preheat oven to 225-250F. Place dutch oven on center rack in preheated oven and cook for approximately 1-2 hours per pound of pork or until internal temperature reaches 195F. Remove dutch oven from oven and let pork rest for 30 minutes. After rested, remove bone, and shred pork with two forks. OPTIONAL: After the pork is shredded, spread out the meat onto a sheet pan along with the liquid from the dutch oven and broil on high in the oven until crispy. Serve with tortillas, freshly diced onion, cilantro, and a squeeze of lime!
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Mississippi Roast
Cook Time Prep Time: 15 minutes Total Time: 8-10 hours Ingredients Simpson's Angus Chuck Roast OR Simpson's Angus Tri-Tip Simpson's Appalachian Sea Salt & Pepper Blend, or a bbq rub of your choice Olive Oil 2 packages zesty Italian dry dressing 1 package au jus gravy mix 1 jar pepperoncini peppers (use the whole jar and juice) 1 dash of apple cider vinegar Instructions Season beef with salt & pepper or your favorite bbq dry rub. Preheat large pan with olive oil. Sear beef roast 4-5 minutes on all sides to create a crust. Remove beef roast from pan and place into a slow cooker. Add 1 full jar of pepperoncini to the slow cooker bowl over beef roast along with the packages of dry Italian dressing and aujus gravy mix. Cover slow cooker with lid and cook on low for 8-10 hours. Remove lid of slow cooker and shred beef roast inside the slower cooker. Add beef roast along with pepperoncini peppers to your favorite roll or sandwich bun and enjoy!
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Smoked Whole Beef Tenderloin
Cook Time Prep Time: 15 mins Total Time: 1:30-2:00 hours Ingredients Simpson's Angus Beef Tenderloin Olive Oil Simpson's Appalachian Sea Salt & Pepper Blend or Simpson's Red Roaster Coffee Rub Instructions Preheat grill with smokebox or smoker to 300 degrees. Remove Simpson's Angus Beef Tenderloin from packaging and pat dry. Cover all sides of tenderloin generously with olive oil and rub of your choice. When grill or smoker reaches 300 degrees, place tenderloin on the grill. Place temperature probe in the thickest part of the tenderloin and smoke until 5 degrees shy of your desired final temperature. Approximately 2 hours ( 125 degrees for rare, 130-135 for medium rare, 140 for medium, 150 for medium well, or 155 for well done). Remove tenderloin from grill or smoker and allow to rest for 15 minutes. To serve, slice tenderloin against the grain.
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Slow Smoked Tri Tip
Cook Time Prep Time: 15 mins Total Time: 2.5 hours Ingredients Simpson's Angus Tri Tip Olive Oil Simpson's Appalachian Sea Salt & Pepper Blend, Simpson's Red Roaster Coffee Rub, or a rub of your choice Instructions Preheat grill with smokebox or smoker to 225 degrees. Remove Simpson's Angus Tri Tip from packaging and pat dry. Cover all sides of tri tip generously with olive oil and rub of your choice. When grill or smoker reaches 225 degrees, place tri tip on the grill either fat side up or down (If you place the tri tip fat side up, you will end up with a more tender result. If you place the tri tip fat side down, you will end up with more flavor from the rub you have applied on the tri tip). Place temperature probe in the tri tip and smoke until 5-10 degrees shy of your desired final temperature. Approximately 2 hours ( 115 degrees for rare, 125 for medium rare, 135 for medium, 145 for medium well, or 150 for well done). When tri tip is close to desired temperature, begin heating up a cast iron pan over high heat. Remove tri tip from grill or smoker and sear for 2-3 minutes per side on preheated cast iron pan. After searing, place tri tip on a cutting board and allow to rest for 15 minutes. To serve, make cuts against the grain, starting with the smallest end. Pay attention to the grain as you slice. The grain will change as you get to the thicker portion of the tri tip.
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Standing Rib Roast
Cook Time Prep Time: 30 mins Total Time: 4 - 6 hours Ingredients Simpson's Angus Standing Rib Roast Olive Oil Appalachian Sea Salt & Pepper Blend Rosemary Instructions Remove rib roast from packaging and place it in a roasting pan. Let it come to room temperature for 30 minutes. Preheat oven to 450 degrees. Cover all sides of rib roast generously with olive oil, salt, and pepper. Place roast in a roasting pan fat-side up. Arrange rosemary in the pan around the roast. Cook for 30 minutes, then reduce heat to 350 degrees and cook until internal temperature reaches desired temperature. (Account for 15 minutes per pound of beef) Remove roast from oven, cover with foil, and let rest for 20 minutes. To serve: slice along ribs to remove, separate each rib and set aside. Slice the roast crossways against the grain. Serve on a platter with the ribs.
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