Welcome to Wild Al's Food Truck!

 Braised Island Pork Chops  (Island Rub)

• 4 pork chops
• Wild Al’s Island Rub
• 1 c. chicken broth (divided)  (more if needed)
  
• 2 T olive oil
• OPTIONAL:  For a little variation – try diced bell peppers and even a little pineapple or mango for true island flavor!

1. Lightly sprinkle Wild Al’s Island Rub on one side of your chops.  (The more you use, the hotter your pork will be!)
2. In a medium-hot skillet, pour olive oil, then add your pork chops, spice side down
3. Lightly sprinkle Wild Al’s Island Rub on the top sides of your chops. (The more you use, the hotter your pork will be!)
4. After a couple of minutes, turn your chops.  (You’re just trying to brown both sides, not cook your chops all through at this point.)
5. Add about ½ to 2/3 c. of the chicken broth to cover about the bottom 1/3 or so of the chops.  As you do, use each chop with the chicken broth to “mop” up the skillet, loosening any brown bits and spice.  Turn each chop so that the “mop” (darker) side is up. 
6. Cover with a lid, continue to cook on medium-low for about 10 minutes.  Turn the chops once more, again “mopping” the bottom of the skillet.  Add a little more broth if needed.
7. When done, transfer your chops to plates and drizzle them with your delicious braising broth.  They’re especially delicious served over rice – that broth just soaks down and really flavors your rice a bit, too! Enjoy!

Marinated Pork Chops (Bourbon Molasses or Maple Teriyaki Sauce)

• 4 of your favorite pork chops
• Wild Al’s sauce of your choice (best with Bourbon Molasses or Maple Teriyaki!)

1. In a shallow dish (a plastic storage bag is even better), place pork chops and just enough Wild Al’s sauce to cover the chops.  Marinate in fridge for a minimum of 4 hours (up to 24 hours), turning the chops every 2-4 hours or so (see why the bag work better?)
2. Grill until the internal temperature is 165 degrees.  You can also cook your chops in a grill pan or skillet.
3. You can use extra sauce to baste your chops while they’re cooking if you like.  (Do NOT use the marinade from your bag or dish as it’s had raw meat sitting in it.)

 Wild Al's Pulled Pork (Basic Rub, Memphis Red BBQ Sauce)

(Yes, this is the same recipe as the brisket - it's just that universally good!  Slight difference in primary cola choice.  This recipe really is that simplistically delicious - 3 ingredients - that's it!)

• 8 to 10 lb. pork shoulder
• Wild Al's Basic Rub (enough to cover meat well - more rub= more crust)
• 2 8 oz. cans to 1 litre Dr. Pepper®

1. Cook at 250 degrees or internal meat temperature is 165 degrees
2. SLOW COOKING IS ALWAYS PREFERRED  - a crock pot works great, too
3. Shred, slice or chop to your preference

Enjoy with Wild Al's Memphis Red BBQ Sauce!

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