Welcome to the Squeal Squad!
Mascot: Chris P. Bacon
There's much to see here. So, take your time, look around, and learn all there is to know about Pigs!
We Give Back!!!
A PORTION OF THE PROCEEDS FROM ALL SQUEAL SQUAD MERCH TO THE ELCA GOOD GIFTS PROGRAM
This little piggy couldn’t be a bigger lifesaver. This gift is a source of natural fertilizer, helping a family’s crops grow tall and strong. If needed, taking a pig to the marketplace is like cashing out a savings account. The funds can be used to pay school fees for children or cover an emergency trip to the clinic. ($30.00 Donation)
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FUN FACTS!
10 Facts About Pigs
What do you know about pigs? There are many misconceptions about pigs, but one thing is known for sure – they are far from ‘boaring’!
1. Pigs don’t sweat - Sweat like a pig? While this is a common phrase, it is not accurate! Pigs do not have sweat glands, meaning they are unable to sweat. Instead, to cool themselves down, pigs enjoy wallowing in mud.
2. Pigs are very clean animals - Dirty as a pigsty? Pigs being dirty animals is another common misconception. When given proper space, pigs will not soil the areas where they sleep or eat. This misconception comes their their habit of wallowing in mud to keep themselves cool.
3. Pigs are smarter than dogs - Pigs are incredibly smart animals, and their high level of intelligence consistently ranks them as one of the smartest animals in the world. Research into their high cognitive ability shows that they can play complex games, use tools, recognize their own name, and learn basic commands and tricks.
4. Pigs say more than just oink! - One way pigs communicate with one another is through distinct grunts and squeals. More than 20 vocalizations have been identified, each one conveying a different message. Mothers have special calls for their piglets, and the piglets learn to recognize their mother’s call. Exciting new research is being done to create a pig translator – which could be used to monitor how pigs are feeling, and could pave the way for better treatment of pigs on farms.
5. Pigs are social - Pigs prefer to be in groups, and become stressed when they are alone. They form strong bonds with one another, and even other animals and humans! These friendships can last their lifetime. When kept in groups, pigs can be found snuggling close to one another for comfort and warmth.
6. Pigs have powerful noses - A pig’s sense of smell is by far their strongest sense. Pigs use their snout to search for food, and for gathering information during social interactions. Their sense of smell is around 2000 times more sensitive than a human’s!
7. Pigs can’t fly, but they can run and swim! - While pigs may not look like the most agile of animals, they can reach speeds of up to 17 kilometers per hour! In some parts of the world, especially in the Bahamas, pigs have been observed swimming in the sea!
8. Pigs have excellent memories - Scientific studies have shown that pigs can remember locations of where food can be found, are able to remember directions to navigate their way home, and can even recognize and remember different humans and other pigs.
9. Pigs have personality - As with humans, each pig possesses individual behavioural traits that make up their personality. Some pigs are more rambunctious and curious, whereas others are more laid-back and shy.
10. Pigs love to play - Play is a very important part of a piglet’s development, both socially and cognitively. Even once they are adults, they enjoy playing with toys, chasing each other around, and play wrestling.
Consume
Best Damn Oven Roasted Pork Loin
Carnitas (Mexican Slow Cooker Pulled Pork)
Carnitas (Mexican Slow Cooker Pulled Pork)
TOTAL TIME: 1Hr 6 Min.
Servings: 4-6
Tender, juicy pork loin roast expertly seasoned and roasted to perfection in your oven for about an hour. This mouthwatering recipe uses all simple ingredients and steps.
by RecipeTeacher
Ingredients
pork loin roast, 2-3lbs., boneless
1 tbs kosher salt
1 tbs Worcestershire sauce
1 tsp paprika
1 tsp onion powd
TOTAL TIME: 1Hr 6 Min.
Servings: 4-6
Tender, juicy pork loin roast expertly seasoned and roasted to perfection in your oven for about an hour. This mouthwatering recipe uses all simple ingredients and steps.
by RecipeTeacher
Ingredients
pork loin roast, 2-3lbs., boneless
1 tbs kosher salt
1 tbs Worcestershire sauce
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp rosemary, dried and crushed
1 tsp black pepper, ground
Directions
1. Preheat oven to 425°(F).
2. Line a sheet pan with aluminum foil, spray with a little non-stick cooking spray and set aside.
3. Mix all dry ingredients in a small bowl and set aside.
4. Trim any excess fat from top of pork loin roast.
5. Place roast on a large plate and coat with Worcestershire sauce, then with dry seasonings. Rub liberally on all sides of the pork.
6. Place seasoned pork roast, fat side up, on foil lined sheet pan and place in oven at 425°(F) for 15 minutes.
7. After 15 minutes, reduce heat to 375°(F) and continue roasting for about 45 minutes or until internal temperature of the pork is 145°(F) at the center of the roast.
8. Remove from oven and tent pork roast loosely with a piece of foil for 5-10 minutes before serving.
Carnitas (Mexican Slow Cooker Pulled Pork)
Carnitas (Mexican Slow Cooker Pulled Pork)
Carnitas (Mexican Slow Cooker Pulled Pork)
Total: 6Hr 15 Min
Servings: 10-12
Every tortilla dreams of being stuffed with Carnitas. Picture seasoned pork slow-cooked into tender submission, gently shredded and pan-fried to golden, crispy perfection. Carnitas has that elusive combination of juicy and crispy that’s so irresistible. The best part of this Carnitas? 5 minutes prep!
by N
Total: 6Hr 15 Min
Servings: 10-12
Every tortilla dreams of being stuffed with Carnitas. Picture seasoned pork slow-cooked into tender submission, gently shredded and pan-fried to golden, crispy perfection. Carnitas has that elusive combination of juicy and crispy that’s so irresistible. The best part of this Carnitas? 5 minutes prep!
by Nagi @ RecipeTin Eats
Ingredients
2 kg / 4 lb pork shoulder (pork butt) , skinless, boneless (5lb/2.5kg bone in) (Note 1)
2 1/2 tsp salt
1 tsp black pepper
1 onion , chopped
1 jalapeno , deseeded, chopped
4 cloves garlic, minced
3/4 cup juice from orange (2 oranges)
Rub
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil
Directions
1. Rinse and dry the pork shoulder, rub all over with salt and pepper.
2. Combine the Rub ingredients then rub all over the pork.
3. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don’t worry about spreading it) and squeeze over the juice of the oranges.
4. Slow Cook on low for 10 hours or on high for 7 hours.
5. Then shred using two forks.
Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside – don’t bother straining onion etc, it’s super soft.
To Crisp:
1. Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty.
2. Turn and just briefly sear the other side – you don’t want to make it brown all over because then it’s too crispy, need tender juicy bits.
3. Remove pork from skillet. Repeat in batches (takes me 4 batches) – don’t crowd the pan.
4. Just before serving, drizzle over more juices and serve hot, stuffed in tacos (see notes for sides, other serving suggestion and storage/make ahead).
Recipe Notes:
1. The Pork: Use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas – and excess fat can be skimmed off later.
Different sizes:
Recipe fine as is for 1.7 – 2.5kg / 3.5 – 5 lb pork. If larger / smaller, scale recipe using recipe scaler (hover/click on servings and slide) and the other ingredients will change.
These are boneless pork weights (add 0.5kg/1lb for bone):
1 – 1.5 kg / 2 – 3 lb: 8 hours on low.
1.5 – 3 kg / 3 – 6 lb: Cook time per recipe.
3 – 4 kg / 6 – 8 lb: Use large oval slow cooker, 12 hours on low.
Other cooking methods:
Electric pressure cooker or Instant Pot: 1 h 30 minutes on high. Let pressure release naturally. Proceed with Step 5 of recipe.
Stove pressure cooker: use a rack or balls of scrunched up foil to elevate it from the base OR add 3/4 cup of water. Cook 1 h 30 minutes. Proceed with Step 5 of recipe.
Oven: Follow recipe but put pork in roasting pan. Add 2 cups water around pork. Cover tightly with foil, roast in 325F/160C oven for 2 hours, then roast for a further 1 to 1.5 hours uncovered. Add more water if the liquid dries out too much. You should end up with 1 1/2 to 2 cups of liquid when it finishes cooking, and you can skip the pan frying step because you will get a nice brown crust on your pork. Shred pork then drizzled with juices.
Barbecued Pork Ribs
Carnitas (Mexican Slow Cooker Pulled Pork)
Barbecued Pork Ribs
Total Time: 6Hr. 30 Min
Servings: 8
This cream cheese spinach chicken pasta recipe comes together quickly and summarizes what “total comfort food dinner” really means. Made with farfalle pasta, rotisserie or leftover chicken, spinach, spices, garlic, cream cheese, and parmesan, you can make this incredible chicken pasta dinner.
by Trisha
Total Time: 6Hr. 30 Min
Servings: 8
This cream cheese spinach chicken pasta recipe comes together quickly and summarizes what “total comfort food dinner” really means. Made with farfalle pasta, rotisserie or leftover chicken, spinach, spices, garlic, cream cheese, and parmesan, you can make this incredible chicken pasta dinner.
by Trisha Yearwood
Ingredients
Ribs:
2 cups soy sauce
1/2 cup light brown sugar, packed
1 tablespoon dark molasses
1 teaspoon salt
5 pounds meaty pork ribs
Barbecue Sauce:
One 14-ounce bottle ketchup
One 12-ounce bottle chili sauce
1/2 cup light brown sugar, packed 1 teaspoon dry mustard
Directions
For the ribs:
1. In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water.
2. Bring to a boil and set aside to cool to room temperature.
3. Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan.
4. Pour the marinade over the ribs and seal the bag.
5. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat. Preheat the oven to 375 degrees F.
6. Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid.
7. Bake for 2 hours.
For the barbecue sauce:
1. While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan.
2. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.
3. When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.
4. Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer.
5. Just before serving, throw the ribs under the broiler to give them a bit of a char.
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