The North Carolina Pork Council is proud to sponsor cooking contests across the state. Below is a look at some of the recipes that have taken home ribbons.

2019 NC State Fair Tar Heel Double Pork Challenge

Pork stew, 1st place, recipe contest 1st Place: Andouille & Pulled Pork Pozole Verde
Domino Ireland of Raleigh

  • 2 tablespoons avocado oil
  • 1 large yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 4 ounces of diced green chilies
  • 4 andouille sausage links (12 oz. package), cubed into ¼ to ½ inch pieces
  • 1 package (16 oz.) of cooked, real pit pulled pork, drained of any liquid (such as Brookwood Farms)
  • 4 cups chicken stock
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons cumin
  • 1 tablespoon white pepper
  • 1 tablespoon jalapeno powder (or green chili powder)
  • 2 cans (15.5 oz.) of garbanzo beans/chickpeas, drained and rinsed
  • 1 jar (16 oz.) salsa verde
  • 1 jar (12 oz.) Recaito by Goya
  • Salt and pepper to taste
  • Garnish with sour cream and cilantro (optional)

In Dutch oven, heat oil. Add onions, garlic and green chilies then sauté for about 2 minutes until the onions become translucent. Add the andouille sausage and pulled pork and stir to combine.

Next, add the chicken stock and bring to a boil. Reduce heat to a simmer, add the dry ingredients and garbanzo beans. While simmering, pour in the salsa verde and Racaito stirring to combine. Salt & Pepper to taste.

Let simmer for 45 minutes to an hour. Allow to cool slightly and serve. Garnish optional.


Pig shots, second place winner, recipe contest, bacon, sausage, cheese, cream cheese2nd Place: Smoked Pig Shots
Gail Fuller of Raleigh

  • 1 lb. thick sliced PORK bacon (10-12 slices per pound), sliced in half
  • 1 link smoked PORK sausage, cut into 1/2-inch slices
  • 8 oz. cream cheese
  • ¼ lb. cheddar cheese cut into ½ inch cubes
  • 1 Tbsp.  BBQ pork rub, divided
  •  Toothpicks

Set up smoker for indirect cooking at 225 degrees or set oven at 225 degrees.

Combine 1/2 tablespoon BBQ pork rub with cream cheese. Spoon into a ziplock bag and snip corner for piping cream cheese.

Wrap 1/2 slice bacon around a piece of smoked sausage and secure all the way through with toothpick, forming a bacon cup with the smoked sausage at the bottom.

Place a cube of cheddar cheese into the bacon cup and pipe cream cheese mixture into the cup until it is just below the top of the bacon.

Sprinkle with remaining rub.

Place in smoker or oven and cook for 2 to 2 1/2 hours until bacon has a good eating texture and the cheese is melted.

Serve warm. Makes approximately 20-24 pig shots.


Pork Bombs, 3rd place winner, recipe contest, bacon-wrapped sausage, covered with barbecue, breaded and deep fried,3rd Place: Pork Bombs
Garrett Strickland of Zebulon

  • Hushpuppy mix
  • 12-count package of Johnsonville Better with Cheddar Smoked Sausages
  • 1 pound bacon
  • 2 ½ pounds of chopped BBQ (prepared or follow directions below to make your own)
  • 2 ½ cups of BBQ sauce (about 5 cups)
  • Vegetable oil – enough oil to meet the requirement for your deep fryer or you may use 3 cups of oil in a 5 quart cooking pot
  • Bamboo skewers


  • 1 ½ cups of apple cider vinegar
  • 3 cups of ketchup
  • 2 tablespoon Worcestershire sauce
  • 2 cups of light brown sugar
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1 tablespoon honey

To Prepare Your Own BBQ:

  • Boston Butt (4-6 pounds)
  • BBQ rub
  • salt

Preheat oven or smoker to 250 degrees. Season Boston Butt with salt and BBQ rub. Use just enough to lightly and evenly cover the entire butt. Place in the oven in a 9-inch by 12-inch casserole dish or in a smoker. Cook an hour per pound or until the internal temperature is 200 degrees.  Allow to cool and chop BBQ and set aside.


Preheat oven to 375 degrees.  Line a 9-inch by 11-inch cookie pan with tin foil for easy clean up.

Wrap a piece of bacon around each sausage. Place bacon-wrapped sausages on cookie pan and bake in oven for 45 minutes turning the sausage over halfway through cook time. When cooked, place bacon-wrapped sausages on a paper towel to drain some of the grease and set aside in the freezer to cool.

To prepare sauce, in a saucepan, combine vinegar, ketchup, Worcestershire sauce, light brown sugar, salt, pepper and honey. Stir over medium heat until it comes to a boil then remove from heat and set aside.

In a large bowl, combine BBQ with 2 ½ cups of BBQ sauce. You may add more or less sauce, as long as the consistency will “stick” together to mold around the sausage. Remove sausages from freezer, stick a bamboo skewer through the bottom of the sausage to the top like a corn dog.  Then, mold the BBQ and sauce mixture around each sausage to create a layer.  Use enough to cover the sausage entirely. Roll the sausages between your hands to make them smoother and more like a corn dog. Place on a clean plate and place in freezer for about 30 minutes to solidify.

In a large mixing bowl, prepare hush puppy mix according to package instructions and set aside.

In a deep fryer, add the necessary amount of vegetable oil according to your fryer requirements. If you do not have a deep fryer, you may add 3 cups of vegetable oil to a 5 quart cooking pot.  Heat oil to 350 degrees.

After 30 minutes, remove sausages from freezer.  Dip the sausages in the hushpuppy mixture one at a time.  Fry in the oil for 2-3 minutes or until golden brown.  If frying in a cooking pot, make sure to flip after about a minute.  Place finished Pork Bombs on a paper towel lined plate to drain excess grease.

Serve Pork Bombs with remaining BBQ sauce or any other dipping sauce you like or by themselves!

Makes 12.


2019 NC Mountain State Fair Tar Heel Double Pork Challenge

1st place: Prodigious Pork Volcano

Suzie Zuerner of Arden

  • 16 ounces sliced bacon
  • 1 pound bratwurst
  • 6 large baking potatoes
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1/2 cup sweet onion diced
  • 5 tablespoons butter
  • 1/2 cup barbecue sauce
  • 2 tablespoons garlic chives
  • Salt
  • Pepper
  • Toothpicks

Preheat oven to 400 degrees.

Slice the bottom off each baking potato so that it will stand squarely on its end. Pierce each potato with a fork several times. Wrap the outside of each potato with bacon (2 to 3 slices) and secure bacon with toothpicks. Cover baking sheet with parchment paper and stand bacon-wrapped potatoes on end.

Bake for 1 hour. Baste bacon with barbecue sauce 2-3 times while the potatoes are cooking. Remove from oven and let cool for 15 minutes.

Place butter in bottom of mixing bowl. Remove tops from potatoes and scoop out as much pulp as you can. Place pulp in mixing bowl on top of butter. Finely chop bratwurst into mixture. Combine a cup and a half of cheese, onions and sour cream into the mixture. Salt and pepper to taste and beat until smooth.

Place mixture into plastic bag and cut hole in bottom corner of bag. Squeeze contents back into potatoes, filling completely. Top with generous amounts of cheddar cheese. Return to oven and bake until cheese is melted. Garnish with chives and serve.

Smoky Stuffed Pork Chops2nd place: Smoky Stuffed Pork Chops
by Sharon Gates of Leicester

  • 2 pounds boneless pork chops (6-8 depending on size)
  • 1 teaspoon adobo seasoning blend
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup shredded smoked Gouda cheese
  • 1/2 cup dried cranberries
  • 4-6 slices applewood smoked bacon, cooked and
  • 4 ounces cream cheese, at room temperature

Preheat oven to 375 degrees.

Place pork chops on a flat work surface and using a sharp knife, cut a slit horizontally into each chop to make a pocket, so that filling can be inserted.

In a small bowl, combine Gouda cheese, cranberries, crumpled bacon and cream cheese. Stuff each pork chop with and equal amount of bacon and cheese mixture. Sprinkle the outside of the pork chops with adobo, salt and pepper.

In an oven-safe frying pan, on the stove top over medium-high heat, sear chops to brown them, 2 minutes per side. Transfer pork chops to the preheated oven and bake for 10-12 minutes, or until done.

(Measure the temperature  of your pork chops with a meat thermometer, making sure you are inserting into the thickest part of the chop and not into the filling. The recommended temperature is to 145-150 degrees. Do not overcook! Allow your chops to rest of 3-5 minutes before cutting for best results.) Yield: 6-8 servings.

Bacon Wrapped Stuffed Tenderloin3rd place:Bacon wrapped stuffed tenderloin
Justin Pegg of Asheville

  • 1 pound tenderloin
  • 8 slices of bacon
  • 1 cup chopped mushrooms
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon dry rosemary
  • Salt and pepper to taste
  • Brown Sugar Bourbon meat seasoning

Preaheat oven to 400 degrees.

Heat 1 tablespoon of olive oil in skillet. Add chopped onion and saute until onion is translucent. Add chopped mushroom and continue cooking for another 3-5 minutes. Season with salt and pepper and stir in oregano and rosemary. Set aside.

Rub tenderloin with meat seasoning. Butterfly the tenderloin use meat mallet to flatten it a bit.

Take mushroom mixture and spread it down the middle of the tenderloin. Bring the 2 sides up and use the bacon to wrap the tenderloin back up. Use toothpicks to hold the bacon in place.

Place pork on foil-lined baking sheet and cook 18-20 minutes or until a meat thermometer reaches an internal temperature of 145 degrees.

Broil 2 to 3 minutes to crisp bacon. Allow to rest 5 minutes before slicing.

2018 NC State Fair Tar Heel Pork Challenge 

1st place: Grilled Pork Tenderloin Cubano
Bob Mermelstein of Cary

Dry Rub:

  • 1 tsp. brown sugar
  • 1 tsp. garlic powder
  • 1 tsp. grated lime zest
  • ¾ tsp. kosher salt
  • ½ tsp. ground cumin
  • ¼ tsp. oregano
  • 1/8 tsp. freshly ground black pepper

Make the dry rub: Combine all rub ingredients in a small bowl and reserve.


  • 1 lb. NC pork tenderloin
  • 1 Tbs. yellow mustard
  • 4 oz. sliced Swiss cheese
  • 2 oz. thinly sliced Black Forest ham
  • 2 dill pickles, thinly sliced and patted dry
  • 1 tsp. olive oil

Make the pork: Preheat the grill to medium-high. Roll cut the pork tenderloin and place fat-side down on a work surface. Cover with plastic wrap and pound to 1/4-inch thickness. Remove plastic wrap and spread the mustard on the pork. Lay the ham, Swiss cheese, and pickles along the center of the pork and roll from the long side. Tie with kitchen twine and rub with olive oil. Coat tenderloin with reserved dry rub. Grill the tenderloin until the internal temperature reaches 145º, about 22 minutes. Let rest 5 minutes before slicing.

Serves 4.



2nd place: Banh Mi Porkburgers
Yvonne Payton-Davis of Knightdale


  • 1 pound ground pork
  • 3 green onions, finely diced, green and white parts separated
  • 2 tablespoons teriyaki sauce
  • 1 teaspoon black pepper
  • ¼ cup Panko bread crumbs

Pickled Vegetables:

  • 2 cucumbers, sliced thin
  • 1 large carrot, sliced thin
  • 1 red onion, sliced thin
  • 1 jalapeno, sliced
  • 1 cup boiling water
  • ½ cup rice vinegar
  • 4 tablespoons sugar
  • 2 tablespoons salt

For the Sandwich:

  • 4 French bread rolls
  • 2 tablespoons butter, softened
  • ¼ cup mayonnaise
  • Green onion tops
  • ¼ cup fresh cilantro

In a large bowl, combine all the sliced pickling vegetables. In a separate bowl, combine water, vinegar, salt and sugar. Pour liquid over vegetables. Cover with plastic wrap and set aside.

Combine pork, white parts of the green onion, teriyaki sauce, pepper and bread crumbs. Form the mixture into four patties.

In a skillet over medium-high heat, cook burgers for six minutes on each side, or until preferred doneness.

To make the sandwiches: split French rolls and spread both sides with butter. Toast under broiler. Spread each side with mayonnaise. Assemble burgers with meat, pickled vegetables, green onion tops and cilantro. You may also add jalapeno slices for extra spice.


3rd place: Island Paradise Pork Skewers
Bob Brescia of Cary


  • ½ cup reduced sodium soy sauce
  • 1 tsp. garlic minced
  • 1 tsp. course kosher or sea salt
  • ½ tsp. black pepper
  • 1/3 cup brown sugar
  • 1 tsp. ketchup
  • 1 ripe banana, finely mashed
  • 1/8 tsp. ground allspice
  • 1/8 tsp. ground turmeric
  • 1/8 tsp. ground ginger
  • 1/8 tsp. white wine vinegar
  • Juice of ½ lemon
  • 8 oz. Ginger Ale

Grilling sauce:

  • ½ cup ketchup
  • ¼ cup reduced sodium soy sauce
  • Red pepper flakes or other spicy pepper to taste

Mix together all the marinade ingredients, except for the Ginger Ale, and blend until smooth. Add ginger ale to marinade mixture.

Cut pork into 1 inch wide, ¼ inch thin strips

Place pork slices into a sealable, plastic bag and pour in marinade. Marinate pork in the refrigerator for at least 4 hours or if possible overnight.

Remove pork from marinade and place meat on the water-soaked wood skewers.

Mix together the grilling sauce ingredients.

Cook over medium grill, turning every 2-3 minutes, while basting with grilling sauce. Total cook time can vary but try not to go beyond medium- 8 minutes total.

2018 NC Mountain State Fair Cooking Contest

1st place: Flaky Parmesan Pork Chops
Sharon Gates of Leicester

  • 6 large boneless pork chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup corn flakes

Heat the oven to 425 F.  Sprinkle pork chops on both sides with salt and pepper. Dip each pork chop in mayonnaise and sprinkle with Parmesan cheese. With rolling pin, crush corn flakes in large sealed plastic bag. Pour crushed flakes into shallow dish. Dip each pork chop into crushed flakes, turning to coat both sides well.

Spread aluminum foil on large baking sheet. Place a baking rack on top of foil. Spray rack and foil with cooking spray. Place pork chops on baking rack and set in oven. Bake for 20-30 minutes or until internal temperature of chops is 145 F. A hint of pink remaining inside is fine. Do not overcook. Remove chops from oven and allow to rest 5-10 minutes before serving. Serve with your favorite side dishes and garnish.


2nd place: Ultimate Pork and Beans
Connie Pegg of Buncombe county

  • 8 slices bacon, diced
  • 1 cup chopped onion
  • 1 cup chopped sweet banana pepper
  • 1 pound ground pork
  • 1 ½ cup diced cooked ham pieces
  • 1 can (15 ounces) baked beans
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pork and beans, undrained
  • 1 can (15 ounces) great northern beans, drained and rinsed
  • ½ cup brown sugar
  • ½ cup water
  • 1 teaspoon mustard
  • ¼ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • ½ cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 tablespoon molasses

In a Dutch oven, cook back on medium heat until crispy. Remove bacon to paper towel-lined dish to drain. Discard all but 1 tablespoon of the bacon drippings. Add onion and banana pepper. Cook, stirring often for two to three minutes. Add ground pork and ham pieces and cook, stirring frequently, until pork is no longer pink. Drain and discard any liquid.

Stir in the beans, the reserved bacon, and all remaining ingredients. Place in a 350 degree pre-headed oven and cook, uncovered, for 45-50 minutes or until desired consistency.

Serves 6-8.


3rd place: Pork Burger
Susie Zuerner of Arden

  • 1 ½ pounds ground pork
  • 3 slices Provolone cheese, shredded into small pieces
  • 6 Provolone cheese slices 4
  • tablespoons minced sweet onion
  • ½ cup Ricotta cheese
  • 4 tablespoons orange marmalade preserves, halved
  • 5 large cloves garlic, minced
  • 6 burger buns
  • 4-6 lettuce leaves
  • 5 tablespoons butter
  • 1 large tomato sliced
  • Salt and pepper to taste

Combine minced garlic, onion, ricotta cheese and half of the orange marmalade preserves with ground pork. Patti into burgers and salt and pepper to taste. On a very hot grill, cook burgers about four minutes a side until meat is 160 degrees internally. With about a minute left to cook, top with 1 teaspoon orange marmalade preserves and Provolone cheese slice, and toast buns with butter. Top burger with lettuce, buns, serve. Serves 6.