When Fall Weather Hits, The Perfect Pork Dish Is Just A Click Away

"Daily Porkcast" tool pairs new recipes with local forecasts for delicious autumn pork meals

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Sep 08, 2015, 08:00 ET

DES MOINES, Iowa, Sept. 8, 2015 /PRNewswire/ -- Facing a rainy day? Cooling down during the dog days of summer? Trying to heat things up on a crisp afternoon? No matter the weather you're dealt this fall, there's a tasty pork recipe to match. Today, the National Pork Board is launching the "Daily Porkcast," a simple, weather-inspired menu planning tool on PorkBeinspired.com. Complete with real-time weather updates based on your U.S. location, the Porkcast serves up recipes so that rain or shine, the perfect pork dish is just a click away.

Smoky Hot Chops with Cool Cucumber-Tomato Salad

"So many of us plan everything from our outfits to our activities around the weather – and we wanted to make it easy for pork fans to also be able to plan their menus to suit whatever is happening outside," said Pamela Johnson, director of consumer communications, the National Pork Board. "The great thing about pork is that it offers so many possibilities; you can grill it outside if the weather allows, roast it if the forecast keeps you indoors, and slow cook it if you're craving comfort on a cold day. Best of all, there's no limit to the taste combinations you can create to complement its delicious flavor."

THE DAILY PORKCAST SERVES UP WEATHER-PAIRED RECIPES
At PorkBeinspired.com/Porkcast, pork lovers will find recipes to fit their forecast, which will be updated daily. The National Pork Board also has teamed up with seven top chefs who have each created a weather zone-inspired recipe for the tool. These "Flavor Forecasters" aim to give fans coast to coast a little taste of the cuisine that suits their local weather:

Northeast: Chef JJ Johnson, Cecil in New York City
Midwest/Great Lakes: Chef Tim Graham, Travelle in Chicago
Southeast: Chef, Cookbook Author and Creator of TheKitchenDoesntBite.com, Doreen Colondres, Miami
North Central: Owner and Chef Hosea Rosenberg, Blackbelly in Boulder
South Central: Owner and Chef Chris Shepherd, Underbelly in Houston
Northwest: Owner and Chef Adam Sappington, The Country Cat in Portland
Southwest: Owner and Chef Casey Lane, The Tasting Kitchen in Los Angeles

Additionally, the National Pork Board created new seasonal recipes for the Porkcast, which include:

Smoky Hot Chops with Cool Cucumber-Tomato Salad: The combination of hot and cold – New York pork chops seasoned with tabasco sauce, smoked paprika and cayenne pepper and a refreshing cucumber salad on the side – will complement all kinds of fall weather, from unseasonably warm to unexpectedly cold.
Rain-or-Shine Pulled Pork and Pimento Cheese: Everything about this recipe screams the comfort you need for a cool, crisp day – tender pulled pork from a slow-cooked pork shoulder, a tangy sauce and a sweet-savory cheese spread sandwiched in a soft bun.
Hot and Sweet Cubano Sandwich: Looking to celebrate some sunshine? This flavor-packed ham sandwich with Swiss cheese, mustard, green chiles and red currant is just what you need.
Perfect Day Pork and Black Bean Nachos: Celebrate a beautiful fall day with these smoky, cheesy and crunchy nachos made with perfectly seasoned ground pork.
Easy, Breezy Honey-Chipotle Pork Kabobs: These succulent grilled pork kabobs get their satisfying flavor from a sweet-smoky marinade made from honey, barbecue sauce and chipotle chiles. They're the perfect choice for ever-changing fall weather.

PORK'S PERFECT TEMP
You might not be able to always count on the weather, but you can count on ending up with juicy, tender pork. The National Pork Board recommends cooking pork chops, roasts and tenderloin to an internal temperature between 145 degrees F (medium rare) and 160 degrees F (medium), followed by a three-minute rest. Use a digital thermometer to check doneness. For ground pork, cook to an internal temperature of 160 degrees F.

For more recipes to enjoy when fall weather hits – and throughout the year – visit Facebook.com/porkbeinspired and follow us on Twitter, Pinterest and on Instagram @porkbeinspired.

About the National Pork Board
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or check the Internet at www.pork.org.

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SOURCE National Pork Board