56033 & 56034 – Bone in Boston Pork Butt
Comes in two different sizes, the 40 and 80 ounces, so adjust your cooking time accordingly.
In the oven: Roast in an uncovered shallow roasting pan at 350 degrees for 45 minutes per pound.
In the smoker: Smoke the meat at about 225-250 degrees for 1.5 to 2 hours per pound of uncooked meat.
A smoked Boston butt is ready to serve in slices when the internal temperature is about 170 degrees. A smoked Boston butt is ready for pulling into pulled pork sandwiches when the temperature of the meat is over 190 degrees
NUTRITIONAL INFO:
INGREDIENTS:
Pork Shoulder.
21917 – Boneless center cut pork loin ground, no additives. 85% lean.
Stovetop:
Place defrosted pork sausage in a skillet and cook over medium heat for 5 to 10 minutes.
NUTRITIONAL INFO:
INGREDIENTS:
Center cut pork loin, red pepper, sage, sugar and black pepper.
22217 – Boneless center cut pork loin ground, no additives. 85% lean.
Stovetop:
Place defrosted ground pork in a skillet and cook over medium heat for 5 – 10 minutes.
NUTRITIONAL INFO:
INGREDIENTS:
Center cut pork loin, ground.
22732 – Pork tenderloin marinated in bourbon, soy sauce, brown sugar, garlic and onion powder. 2 lb. package.
Conventional Oven:
Preheat oven to 350 degrees.
Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour or to an internal temperature of 145 degrees.
Slow Cook:
Place pork loin in slow cooker with ½ cup of water. Cook on low for 6-8 hours or to an internal temperature of 145 degrees.
NUTRITIONAL INFO:
ALLERGENS:
22606 – Boneless, center-cut pork loin chops in sweet and sour marinade. Two individually wrapped 6 oz. chops per package.
Conventional Oven:
Preheat oven to 400 degrees.
Place chops in shallow roasting pan and bake for 6-10 minutes depending on thickness. Internal temperature should be 140 – 145 degrees. Start checking the chops at 6 minutes and continue checking every two minutes until chops are thoroughly cooked.
Let chops rest 5 minutes before serving.
Stove Top:
Add a tablespoon of butter or oil to a skillet and heat over medium to medium-high heat.
When the butter or oil is hot place chops in skillet and cook 3-4 minutes. Flip the chops and cook until they are golden brown, another 2-3 minutes. Make sure no pink juices remain and internal temperature is 140 – 145 degrees.
Grill:
Preheat grill to HIGH. Coat cleaned grill lightly with vegetable oil.
Sear chops on grill 2-4 minutes, flip and sear another 2-3 minutes.
Reduce heat to LOW; close grill lid. Cook 5-8 minutes or until internal temp reaches 145 degrees.
NUTRITIONAL INFO:
22506 – Boneless center cut pork loin chops in tasty honey BBQ marinade.
Conventional Oven:
Preheat oven to 400 degrees.
Place chops in shallow roasting pan and bake for 6-10 minutes depending on thickness. Internal temperature should be 140 – 145 degrees. Start checking the chops at 6 minutes and continue checking every two minutes until chops are thoroughly cooked.
Let chops rest 5 minutes before serving.
Stove Top:
Add a tablespoon of butter or oil to a skillet and heat over medium to medium-high heat.
When the butter or oil is hot place chops in skillet and cook 3-4 minutes. Flip the chops and cook until they are golden brown, another 2-3 minutes. Make sure no pink juices remain and internal temperature is 140 – 145 degrees.
Grill:
Preheat grill to HIGH. Coat cleaned grill lightly with vegetable oil.
Sear chops on grill 2-4 minutes, flip and sear another 2-3 minutes.
Reduce heat to LOW, close grill lid. Cook 5-8 minutes or until internal temp reaches 145 degrees.
NUTRITIONAL INFO:
22406 – Boneless center-cut pork loin chops in apples and spices marinade. Two individually wrapped 6 oz. chops per package.
Conventional Oven:
Preheat oven to 400 degrees.
Place chops in shallow roasting pan and bake for 6-10 minutes depending on thickness. Internal temperature should be 140 – 145 degrees. Start checking the chops at 6 minutes and continue checking every two minutes until chops are thoroughly cooked.
Let chops rest 5 minutes before serving.
Stove Top:
Add a tablespoon of butter or oil to a skillet and heat over medium to medium-high heat.
When the butter or oil is hot place chops in skillet and cook 3-4 minutes. Flip the chops and cook until they are golden brown, another 2-3 minutes. Make sure no pink juices remain and internal temperature is 140 – 145 degrees.
Grill:
Preheat grill to HIGH. Coat cleaned grill lightly with vegetable oil.
Sear chops on grill 2-4 minutes, flip and sear another 2-3 minutes.
Reduce heat to LOW; close grill lid. Cook 5-8 minutes or until internal temp reaches 145 degrees.
NUTRITIONAL INFO:
ALLERGENS:
22216 – Two 8 oz. individually wrapped portions of pre-cooked, shredded pork loin in southern-style BBQ sauce, per package.
Conventional Oven:
Place defrosted chicken onto an ungreased baking tray. Bake in preheated 350 degree oven for 20-25 minutes or until golden brown. Let stand 2-3 minutes before serving. If frozen, bake an additional 10-15 minutes.
Microwave Oven:
Remove individual chicken item from package and place on microwavable dish. Microwave on high for 5-7 minutes, turning the dish half way through cooking time.
NUTRITIONAL INFO:
21832 – Juicy and meaty Baby Back Pork Ribs, two racks per 32 oz. package.
Stove Top/Conventional Oven:
Place ribs in a large pot with enough water to cover. Season to taste. Bring water to a boil, and cook ribs until tender.
Preheat oven to 325 degrees. Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees.
Grill:
Prepare your grill for medium-high direct heat, about 400 degrees, and close the lid.
Place the ribs on the grill, directly over the flames. Grill for about 10 to 12 minutes on one side, then turn them over using barbecue tongs and grill the other side for another 10 to 12 minutes.
Brush the ribs with a prepared barbecue sauce on both sides a few minutes before you take them off the grill. The ribs must be cooked to an internal temperature of at least 145 degrees.
NUTRITIONAL INFO:
21732 – Two to three pieces of boneless pork tenderloin per 32 oz. package.
Conventional Oven:
Preheat oven to 350 degrees. Season roast to taste.
Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour or to an internal temperature of 145 degrees.
Slow Cook:
Season roast to taste. Place pork loin in slow cooker with ½ cup of water. Cook on low for 6-8 hours or to an internal temperature of 145 degrees.
NUTRITIONAL INFO:
21624 – Tender pork ribs, two racks per 32 oz. package.
Stove Top/Conventional Oven:
Place ribs in a large pot with enough water to cover. Season to taste. Bring water to a boil, and cook ribs until tender.
Preheat oven to 325 degrees. Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees.
Grill:
Prepare your grill for medium-high direct heat, about 400 degrees, and close the lid.
Place the ribs on the grill, directly over the flames. Grill for about 10 to 12 minutes on one side, then turn them over using barbecue tongs and grill the other side for another 10 to 12 minutes.
Brush the ribs with a prepared barbecue sauce on both sides a few minutes before you take them off the grill. The ribs must be cooked to an internal temperature of at least 145 degrees.
NUTRITIONAL INFO:
21416 – Lean pork cuts ground with traditional seasonings, 16 oz. per package.
Stove Top:
Form sausage into patties or crumble. Place sausage in a non-stick skillet and cook over medium heat for 8-12 minutes until done.
NUTRITIONAL INFO:
21316 – Hormel Black Label gourmet bacon, approx. 17 to 21 slices per 16 oz. package
Stove Top:
Preheat skillet over MEDIUM-LOW heat for 2 minutes. Add patties.
Cook for 12-14 minutes, turning frequently for even browning, or until center of patty is 160 degrees and juices run clear.
NUTRITIONAL INFO:
21202 – Lean pork cuts ground with traditional seasonings, eight 2 oz. patties per package.
Stove Top:
Preheat skillet over MEDIUM-LOW heat for 2 minutes. Add patties.
Cook for 12-14 minutes, turning frequently for even browning, or until center of patty is 160 degrees and juices run clear.
NUTRITIONAL INFO:
NUTRITIONAL INFO:
21101 – Lean pork cuts ground with traditional seasonings. Sixteen 1 oz. links per package.
Stove Top:
Place links in skillet; add ¼ cup water. Cook over MEDIUM-HIGH heat until water evaporates (about 6-7 minutes).
Reduce heat to MEDIUM-LOW. Cook for 6-7 minutes or until center of link is 160 degrees and juices run clear, turning occasionally for even browning.
NUTRITIONAL INFO:
20906 – Two 6 oz. center cut pork loin chops per package.
Conventional Oven:
Preheat oven to 400 degrees. Season both sides to taste.
Place chops in shallow roasting pan and bake for 6-10 minutes depending on thickness. Internal temperature should be 140 – 145 degrees. Start checking the chops at 6 minutes and continue checking every two minutes until chops are thoroughly cooked.
Let chops rest 5 minutes before serving.
Stove Top:
Season pork chops to taste. Add a tablespoon of butter or oil to a skillet and heat over medium to medium-high heat.
When the butter or oil is hot place chops in skillet and cook 3-4 minutes. Flip the chops and cook until they are golden brown, another 2-3 minutes. Make sure no pink juices remain and internal temperature is 140 – 145 degrees.
Grill:
Preheat grill to HIGH. Coat cleaned grill lightly with vegetable oil.
Season both sides of meat to taste. Sear chops on grill 2-4 minutes, flip and sear another 2-3 minutes.
Reduce heat to LOW; close grill lid. Cook 5-8 min or until internal temp reaches 145 degrees.
NUTRITIONAL INFO:
20748 – One 2.5 to 3.5 lb. boneless, fully cooked ham with natural juices, per package.
Conventional Oven:
Product is fully cooked. Preheat oven to 325 degrees and place the ham cut side down in a large roasting pan. Cover tightly with aluminum foil and bake 12-16 minutes per pound.
NUTRITIONAL INFO:
20632 – Cut from center cut, boneless pork loin and marinaded in honey barbeque. Approx 1-1 1/2 inch thick.
Conventional Oven:
Preheat oven to 350 degrees.
Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour or to an internal temperature of 145 degrees.
Slow Cook:
Place pork loin in slow cooker with ½ cup of water. Cook on low for 6-8 hours or to an internal temperature of 145 degrees.
NUTRITIONAL INFO:
20532 – Cut from the center cut, boneless pork loin, approximately 1-1 1/2 inch thick.
Conventional Oven:
Preheat oven to 350 degrees. Season roast to taste.
Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour or to an internal temperature of 145 degrees.
Slow Cook:
Season roast to taste. Place pork loin in slow cooker with ½ cup of water. Cook on low for 6-8 hours or to an internal temperature of 145 degrees.
NUTRITIONAL INFO:
20508 – Two individually wrapped 8 oz. boneless, cooked ham steaks per package.
This is a fully cooked product. Simply heat to serve. (Can be baked, fried or grilled).
NUTRITIONAL INFO:
20456 – One 56 oz. pork loin roast with delicate herb stuffing, per package.
Conventional Oven:
Preheat oven to 350 degrees. Season roast to taste.
Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 1/2 hours or to an internal temperature of 145 degrees.
NUTRITIONAL INFO:
20448 – One 48 oz. tender pork loin roast per package.
Conventional Oven:
Preheat oven to 350 degrees. Season roast to taste.
Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour or to an internal temperature of 145 degrees.
Slow Cook:
Season roast to taste. Place pork loin in slow cooker with ½ cup of water. Cook on low for 6-8 hours or to an internal temperature of 145 degrees.
NUTRITIONAL INFO:
20432 – One 32 oz. boneless pork loin roast, seasoned with salt, pepper and parsley, per package.
Conventional Oven:
Preheat oven to 350 degrees.
Place roast into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour or to an internal temperature of 145 degrees.
Slow Cook:
Place roast in slow cooker with ½ cup of water. Cook on low for 6-8 hours or to an internal temperature of 145 degrees.
NUTRITIONAL INFO:
20306 – Two3/4 inch thick 6 oz. center cut, bone-in pork loin chops per package.
Conventional Oven:
Preheat oven to 400 degrees. Season both sides to taste.
Place chops in shallow roasting pan and bake for 6-10 minutes depending on thickness. Internal temperature should be 140 – 145 degrees. Start checking the chops at 6 minutes and continue checking every two minutes until chops are thoroughly cooked.
Let chops rest 5 minutes before serving.
Stove Top:
Season pork chops to taste. Add a tablespoon of butter or oil to a skillet and heat over medium to medium-high heat.
When the butter or oil is hot place chops in skillet and cook 3-4 minutes. Flip the chops and cook until they are golden brown, another 2-3 minutes. Make sure no pink juices remain and internal temperature is 140 – 145 degrees.
Grill:
Preheat grill to HIGH. Coat cleaned grill lightly with vegetable oil.
Season both sides of meat to taste. Sear chops on grill 2-4 minutes, flip and sear another 2-3 minutes.
Reduce heat to LOW; close grill lid. Cook 5-8 min or until internal temp reaches 145 degrees.
NUTRITIONAL INFO:
20216 – Meaty pork loin ribs, four 8 oz. servings per 2 lb. package
Stove Top/Conventional Oven:
Place ribs in a large pot with enough water to cover. Season to taste. Bring water to a boil, and cook ribs until tender.
Preheat oven to 325 degrees. Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees.
Grill:
Prepare your grill for medium-high direct heat, about 400 degrees, and close the lid.
Place the ribs on the grill, directly over the flames. Grill for about 10 to 12 minutes on one side, then turn them over using barbecue tongs and grill the other side for another 10 to 12 minutes.
Brush the ribs with a prepared barbecue sauce on both sides a few minutes before you take them off the grill. The ribs must be cooked to an internal temperature of at least 145 degrees.
NUTRITIONAL INFO:
20304 – Two 1/2 inch thick 4 oz. center cut, bone-in pork loin chops per package.
Conventional Oven:
Preheat oven to 400 degrees. Season both sides to taste.
Place chops in shallow roasting pan and bake for 6-10 minutes depending on thickness. Internal temperature should be 140 – 145 degrees. Start checking the chops at 6 minutes and continue checking every two minutes until chops are thoroughly cooked.
Let chops rest 5 minutes before serving.
Stove Top:
Season pork chops to taste. Add a tablespoon of butter or oil to a skillet and heat over medium to medium-high heat.
When the butter or oil is hot place chops in skillet and cook 3-4 minutes. Flip the chops and cook until they are golden brown, another 2-3 minutes. Make sure no pink juices remain and internal temperature is 140 – 145 degrees.
Grill:
Preheat grill to HIGH. Coat cleaned grill lightly with vegetable oil.
Season both sides of meat to taste. Sear chops on grill 2-4 minutes, flip and sear another 2-3 minutes.
Reduce heat to LOW; close grill lid. Cook 5-8 min or until internal temp reaches 145 degrees.
NUTRITIONAL INFO:
20184 – One approx. 7.5 lb. gourmet spiral sliced ham (with honey glaze pack) per package. Ready to heat and serve.
Conventional Oven:
Product is fully cooked. Preheat oven to 325 degrees and place the ham cut side down in a large roasting pan. Cover tightly with aluminum foil and bake 12-16 minutes per pound.
NUTRITIONAL INFO:
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