Pork Roast

1 can Pepsi, not diet
1 can cream of mushroom soup
1 pkg dry onion soup mix
1 Twin Oak Meats Pork Shoulder Roast, 3-4 lbs

Corn starch

Put roast in baking pan. Mix first 3 ingredients and pour over roast. Bake covered at 275 degrees for 2 hours. Remove roast and slice.

Thicken juices with a thick slurry of cornstarch and water for gravy. Can add potatoes and carrots at beginning of baking time for a complete meal.

Breakfast Pizza

1 pkg. Crescent rolls (refrigerated tube)
1 lb. Twin Oak Meats Bulk Pork Sausage
1 c. shredded hash browns
5 eggs
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded cheese
1/4 c. milk

Brown and drain sausage. Separate crescent rolls and place on ungreased 12 pizza pan, with points to center. Press all over to cover pan and up sides to form the crust.

Spoon sausage over crust, then hash browns, then cheese. Beat eggs, milk, salt and pepper and pour over cheese.

Bake until golden brown at 350 degrees for about 25 minutes.

Barbecued Pork Chops

2 cups soy sauce, LaChoy brand
1 cup water
cup packed brown sugar
1 tablespoon dark molasses
6 Twin Oak Meats bone-in pork chops

cup ketchup
cup chili sauce
2 tablespoons brown sugar
1 tablespoon water
teaspoon ground mustard

In a saucepan, combine the soy sauce, water, brown sugar and molasses; bring to a boil. Remove from heat and allow to cool. Pour into a shallow glass container or large Ziplock bag; add pork chops and turn to coat. Cover or seal and refrigerate for 8 hours or overnight.

Drain pork chops, discarding marinade; place chops in a shallow ungreased baking pan. Cover and bake at 375 degrees for 30 minutes.

Meanwhile, in a saucepan, combine sauce ingredients. Bring to a boil, stirring until smooth. Brush over both sides of the chops. Return to oven and bake, uncovered, 30 minutes longer.

Herbed Pork Roast

1 cup soy sauce
2 T. lemon juice
2 garlic cloves, minced or crushed
2 tsp. dried tarragon
2 tsp. dried basil
1 tsp. chives
1 tsp. sage
1 tsp. pepper
1 Twin Oak Meats boneless shoulder roast

In a large zip-shut plastic bag, combine the first eight ingredients. Add roast; seal and turn to coat. Refrigerate overnight, turning bag several times.

Remove roast from bag and place in roasting pan; pour marinade over roast. Cover and bake at 325 degrees for 2 to 2- hours or until a thermometer reads 160. Let stand 15 minutes before slicing. 6-8 servings.