Pina Colada

A platter of smoked sausage served with sides.

Smoked Sausage Platter

Freshly fried pork rinds served with house-made hot sauce.

Pork Rinds

Boudin Rice Dressing

House-made boudin balls served with spicy remoulade.

Boudin Balls

Apple Lattice

city pork

Southern Pecan

Chocolate Cream Pie

Three Half Pans + 1 pie

Whole Spiral Cut Bone-In Ham

Smoked Corn Grits

Creamed Spinach

Sweet Potato Casserole

Smoked Spiral-Cut Bone-In Ham

Smoked Whole Turkey

Cajun injected, smoked turkey; with brown gravy and cranberry sauce (serves 10-12)

Whole Smoked Turkey

Classic pecan pie with a scoop of vanilla ice cream.

Pecan Pie

Vodka, ginger beer, and lime served in a copper mug.

Moscow Mule

Light and fluffy cake topped with pork floss.

Pork Floss Cake

Slow-cooked pork belly with pickled vegetables.

Pork Belly Sandwich

Steamed dumplings filled with seasoned pork.

Pork Dumplings

Pork belly, soft-boiled egg, scallions, and nori.

City Pork Ramen

Warm chocolate cake with a molten center.

Chocolate Lava Cake

In a blender, add 2 oz of white rum, 1 oz of coconut cream, and 6 oz of pineapple juice.

Combine Ingredients

Blend the mixture on high speed until smooth and frothy, about 30 seconds.

Blend

If the mixture is too thick, add a little more pineapple juice and blend again until desired consistency is achieved.

Check Consistency

Fill a tall glass or hurricane glass with ice cubes.

Prepare Glass

Pour the blended pina colada mixture over the ice-filled glass.

Pour Mixture

Garnish with a fresh pineapple slice, a maraschino cherry, and sprinkle shredded coconut on top.

Garnish

Serve immediately with a straw and enjoy your refreshing pina colada!

Serve

White Rum

Coconut Cream

Pineapple Juice

Fresh Pineapple Slice

Maraschino Cherry

Shredded Coconut

Wash and peel the potatoes. Cut them into bite-sized pieces.

Prepare the Potatoes

Wash the bell peppers and slice them into strips. Peel and slice the onion into rings. Mince the garlic.

Prepare the Vegetables

In a large pot, bring salted water to a boil. Add the potatoes and cook for about 15-20 minutes until tender. Drain and set aside.

Cook the Potatoes

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and onion, sautéing until fragrant. Then add the bell peppers and cook until they are tender, about 5-7 minutes.

Sauté the Vegetables

In the same skillet, push the vegetables to one side and add the smoked sausage, sliced into rounds. Cook until heated through and slightly caramelized, about 5-8 minutes.

Cook the Sausage

On a large serving platter, arrange the cooked potatoes, sautéed vegetables, and smoked sausage. Serve with mustard, ketchup, and pickles on the side.

Assemble the Platter

Smoked sausage

Olive oil

Potatoes

Bell peppers

Onion

Garlic

Mustard

Ketchup

Pickles

Start by cleaning the pork skin thoroughly under cold running water to remove any impurities. Pat dry with paper towels.

Prepare the Pork Skin

Using a sharp knife, cut the pork skin into small pieces (approximately 2 inches by 2 inches) or strips, depending on your preference.

Cut the Pork Skin

In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 180°C (350°F).

Heat the Oil

Carefully add the pork skin pieces to the hot oil in batches. Fry until they puff up and become golden brown, about 2-3 minutes. Remove using a slotted spoon and drain on paper towels.

Fry the Pork Rinds

While the pork rinds are still hot, sprinkle salt over them to taste.

Season the Rinds

In a small saucepan, combine the tomato sauce, hot chili powder, vinegar, garlic powder, salt, and sugar.

Heat the mixture over medium heat, stirring occasionally until it comes to a gentle simmer. Allow it to cook for about 5-7 minutes to let the flavors meld.

Simmer the Sauce

Taste the sauce and adjust the seasoning with more salt or sugar if needed.

Adjust Seasoning

Remove from heat and let it cool slightly before serving alongside the freshly fried pork rinds.

Cool and Serve

Pork skin

Salt

Oil (for frying)

Tomato sauce

Hot chili powder

Vinegar

Garlic powder

Sugar

Chop the onion, celery, green bell pepper, and garlic finely. Set aside.

Prep the Ingredients

In a large pot, cook the boudin sausage over medium heat until browned, about 5-7 minutes. Remove from the pot and set aside, leaving the rendered fat.

Cook the Boudin

In the same pot, add olive oil if necessary, then add the chopped onion, celery, and green bell pepper. Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes.

Add the chicken broth, rice, bay leaves, salt, black pepper, and paprika to the pot with the sautéed vegetables. Stir well.

Slice the cooked boudin sausage into rounds and add it back into the pot. Stir to combine.

Add Boudin

Bring the mixture to a boil, then reduce heat to low and cover. Let simmer for about 20-25 minutes, or until the rice is cooked through and has absorbed the liquid.

Cook the Rice

Once the rice is cooked, remove from heat. Discard bay leaves and stir in chopped parsley before serving.

Finish and Serve

Boudin sausage

Long-grain white rice

Chicken broth

Celery

Green bell pepper

Bay leaves

Black pepper

Paprika

Parsley

In a large mixing bowl, combine the boudin sausage (removed from casing), cooked rice, chopped green onions, eggs, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.

Prepare the Mixture

Using your hands, take about 2 tablespoons of the mixture and form it into a ball. Repeat until all the mixture is used, placing the formed balls onto a baking sheet.

Form the Balls

Place the breadcrumbs in a shallow dish. Roll each ball in the breadcrumbs until evenly coated.

Coat the Balls

In a large skillet, heat the oil over medium-high heat. Once hot, carefully add the boudin balls in batches, frying until golden brown (about 3-4 minutes per side). Remove and drain on paper towels.

Fry the Balls

In a small bowl, combine the mayonnaise, Dijon mustard, hot sauce, paprika, garlic powder, and lemon juice. Stir until smooth.

Mix the Ingredients

Taste the remoulade and adjust seasoning with salt and black pepper as needed. Set aside until ready to serve.

Season to Taste

Cooked rice

Green onions, chopped

Eggs

Breadcrumbs

Onion powder

Oil for frying

Mayonnaise

Dijon mustard

Hot sauce

Lemon juice

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.

Make the Dough

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.

Add Ice Water

Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Chill the Dough

In a large bowl, toss the sliced apples with granulated sugar, ground cinnamon, lemon juice, cornstarch, and vanilla extract until well combined.

Prepare the Apples

Let the apple mixture sit for about 15 minutes to allow the juices to release.

Let the Filling Rest

Preheat the Oven

On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place it in the pan and fill with the apple mixture.

Roll out the Dough

Roll out the second disc of dough and cut it into strips. Arrange the strips in a lattice pattern over the apple filling, weaving them over and under each other.

Create the Lattice Top

In a small bowl, whisk together the egg and milk. Brush the egg wash over the lattice crust for a golden finish.

Prepare the Egg Wash

Bake in the preheated oven for 45-50 minutes or until the crust is golden brown and the apples are bubbly.

Bake the Pie

Allow the pie to cool for at least 30 minutes before slicing. Serve warm with ice cream or whipped cream if desired.

All-purpose flour

Unsalted butter

Granulated sugar

Ice water

Apples (peeled, cored, and sliced)

Ground cinnamon

Cornstarch

Vanilla extract

Milk

Trim excess fat from the pork shoulder and pork belly. Cut both into large chunks.

Prepare the Pork

In a bowl, combine salt, black pepper, paprika, cumin, garlic powder, onion powder, brown sugar, and chili powder. Mix well.

Make the Spice Rub

Rub the spice mixture all over the pork chunks, ensuring they are evenly coated.

Season the Pork

In a large skillet or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the seasoned pork chunks and sear on all sides until brown. Remove and set aside.

Sear the Pork

In the same skillet, add chopped onion, minced garlic, and diced bell pepper. Sauté until softened, about 5 minutes.

Sauté Vegetables

Return the seared pork to the skillet. Add apple cider vinegar, chicken broth, and soy sauce. Stir to combine.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 to 3 hours, or until the pork is tender and shreddable.

Simmer

Once cooked, remove the pork from the pot and shred it using two forks.

Shred the Pork

Serve the shredded pork in bowls, topped with green onions, fresh cilantro, and lime wedges if desired.

Pork shoulder

Pork belly

Cumin

Brown sugar

Chili powder

Apple cider vinegar

Soy sauce

Bell pepper

Green onions

Fresh cilantro

Lime wedges

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs.