Grill: Preheat grill. Remove pork chops from package. Pat dry, season as desired and cook over medium heat for approximately 4-7 minutes per side until internal temperature reached 145 °F.

Broil: Preheat broiler. Remove pork chops from package. Pat dry, season as desired. Place on broiler pan 3-4 inches from heat source. Broil 4-7 minutes per side until internal temperature reaches 145 °F.

Contact Grill: Preheat contact grill. Season thawed pork chops. Grill 4-5 minutes for a 4 oz. chop; 5-6 minutes for a 5 oz. chop; 6-7 minutes for a 6 oz. chop.

• Trim excess pork fat (anything over 1/2");
• Score fat so it will melt into the pork while smoking and so that you can get more rub into the meat;
• Rinse with white vinegar and pat dry with clean paper towels;
• Rub pork with about 1/4 cup of yellow mustard;
• Rub pork with 1/2 cup of rub;
• Inject pork with 10-12 oz. of spritzer;
• Let sit overnight in fridge;
• Set up smoker with 1 chimney unlit lump charcoal and 2 chimneys lit lump charcoal;
• Start pork fat side pp and add wood chips to smoker;
• Add more chips every 1/2 hour;
• Every 2 hours insert remote thermometer probes. Be careful not to let thermometer touch bone or you will get a false reading;
• After 5 hours, place in foil pan and liberally coat with spritzer. Wrap pan tightly with foil;
• Continue cooking without adding wood chips or opening smoker until thermometer hits 195 degrees F, about 8-10 hour total.

Oven: Preheat oven to 250°F. Remove pork from packaging. Lightly oil and generously season all sides of pork. Heat 1 tablespoon oil over medium heat in large saucepan. When oil is hot, add pork to the pan and sear on all sides until well browned (or 2-3 minutes per side on hot grill). Place the pork on an elevated rack in a roasting pan. Cook 60 - 70 minutes or until meat thermometer reaches 145°F. Do not overcook. Wrap in foil. Allow 10 - 15 minutes resting time before serving.

Smoking: This cut is perfect for smoking. Simply pan sear and follow smoking instructions specific to your smoker. Smoke at 250°F until internal temperature reaches 145°F. Wrap in foil. Allow 10 – 15 minutes resting time before serving.

Oven: Thaw in refrigerator or quick thaw by placing ribs in cold water, in the vacuum package, for approximately 30 minutes. Preheat oven to 375° F. Remove ribs from packaging. Place ribs on a baking sheet. Bake ribs for 1 hour and 30 minutes. Serve with your favorite sauce.

Grill / Oven: Thaw in refrigerator or quick thaw by placing ribs in cold water, in the vacuum package, for approximately 30 minutes. Preheat a charcoal grill or gas grill on high. Preheat oven to 375° F. Remove ribs from packaging and grill covered about 4-5 minutes on each side or until the ribs are seared. Place ribs on a baking sheet. Bake ribs for 1 hour and 20 minutes. Serve with your favorite sauce.

Oven: Thaw in refrigerator or quick thaw by placing ribs in cold water, in the vacuum package, for approximately 30 minutes. Preheat oven to 300°F. Blot dry thawed ribs with a clean paper towel and rub the seasoning into both sides of each rack of ribs. Allow the ribs to rest with seasoning for 1 hour at room temperature, lightly covered with plastic wrap. Place ribs in a roasting pan and cover tightly with foil. Bake ribs for 2 hours or until rib meat is tender and flexible. Leave covered and allow to rest in a warm area for 10 to 15 minutes. Preheat a grill or broiler on high. Grill or broil about 2 to 4 minutes on each side or until the ribs are seared and bark is formed.

Instructions based on 6-quart slow cooker. Appliances vary; adjust cook time accordingly. Do not thaw. Keep frozen until ready to cook. Remove bag and 3 packages of pork from box. Carefully open bag with vegetables and remove rice and 2 sauce pouches. Return vegetables and rice to freezer. Place pork and sauce pouches under cold water to loosen film. Open pork pouches and place pork in slow cooker. Open sauce pouches and add sauce to slow cooker. Cover and cook on LOW for 8 hours or HIGH for 6 hours. Without stirring, add vegetables to slow cooker for the last hour of cook time. Microwave rice pouch on HIGH for 3 minutes. Carefully open rice pouch. Stir contents of slow cooker and serve over rice.

Instructions based on 4-quart slow cooker. Appliances vary; adjust cook time accordingly. Do not thaw. Keep frozen until ready to cook. Remove bag and 3 packages of pork from box. Carefully open bag with vegetables and remove rice and 2 sauce pouches. Return vegetables and rice to freezer. Place pork and sauce pouches under cold water to loosen film. Open pork pouches and place pork in slow cooker. Open sauce pouches and add sauce to slow cooker. Cover and cook on LOW for 10 hours or HIGH for 6 hours. Without stirring, add vegetables to slow cooker for the last hour of cook time. Microwave rice pouch on HIGH for 3 minutes. Carefully open rice pouch. Stir contents of slow cooker and serve over rice.

OVEN: Preheat oven to 350°F. Remove Carnitas and juices from package and place in a roasting pan. Cover with foil. Heat 25 minutes in oven. Uncover pan and return to oven for an additional 15 minutes. To serve, pour juice over roasts or shred pork and mix in juices.

MICROWAVE: Remove thawed Carnitas and juices from packages and place in a covered microwave safe dish venting one corner. Heat on high for 3 minutes. Let rest 1 minute. Carefully uncover and turn over Carnitas. Heat on high an additional 3 minutes. To serve, pour juice over roasts or shred pork and mix in juices.

STOVE TOP: Bring to a boil 3 quarts of water in a 6 quart pot. Place frozen Carnitas packages in the boiling water. Heat for 40 minutes. Remove from water and carefully cut open packages and place roasts in a serving dish with juices.

OVEN: Preheat oven to 350°F. Remove Carnitas and juices from package and place in a roasting pan covered with foil. Heat 50 minutes in oven. Uncover pan and return to oven for an additional 20 minutes. To serve, pour juice over roasts or shred pork and mix in juices.

MICROWAVE: Remove Carnitas and juices from packages and place in a covered microwave safe dish venting one corner. Heat on high for 6 minutes. Let rest 1 minute.Carefully uncover and turn over Carnitas. Heat on high an additional 4 minutes. To serve, pour juice over roasts or shred pork and mix in juices.

Oven: Preheat oven to 350°F. Place thawed bacon in single layer on a foil lined pan. Cook for 25-30 minutes or until desired doneness is reached. Flip over bacon once after 15 minutes of cooking. Drain on clean paper towels before serving.

Pan-Fry: Arrange bacon in a single layer in a cold pan. Fry over medium heat turning occasionally for 10-12 minutes or until desired doneness is reached. Drain on clean paper towels before serving.