What's in that lunch box?

Whether you are packing lunches for yourself or for your kids - it's never a bad idea to add some flavor to what you're having for lunch with pork. Whether its a sandwich or a quesadilla, flatbread or an egg roll pork is always versatile and delicious. 

Italian stuffed pork meatball sandwich


1 pound of ground pork

2 eggs whisked

1 tsp gound garlic

1 tsp red pepper flakes

1 cup of bread crumbs

1 cup fresh mozzerella balls,12-15

1 28-oz jar of tomato sauce

salt and pepper

submarine style buns

In a large bowl combine the whisked eggs, garlic powder and red pepper flakes. Add the ground pork and breadcrumbs and mix together until evenly combined. Form the ground pork mixture into small meatballs, each the size of a golf ball. Insert a mozzarella ball in the center of each meatball, taking care to re-form the meatball around the cheese once it's been added. (The cheese should not be visible.) Place the tomato sauce in the bottom of a slow cooker and add the meatballs on top. Turn the slow cooker on and cook over high heat for 6 hours or low heat for 8 hours. Carefully rotate the meatballs after half the cooking time to make sure they cook evenly. 

To serve, place three meatballs plus sauce in a submarine bun. 

Serves 4 to 5 (about 12 to 15 meatballs)

Pork tenderloin and sausage flatbread 
12 oz of pork tenderloin
8 oz sweet Italian sausage
1 1/2 tsp olive oil
salt and pepper
16 oz prepared pizza dough
1/2 cup of pizza sauce
1/2 cup parmesan cheese, shaved
1/4 cup thinly sliced red onion
12 pitted Kalatma olives, halved
2 tbs fresh basil, chopped

Preheat oven to 425 degrees F. Meanwhile, arrange pork tenderloin on a rimmed baking sheet, rub it with oil, and sprinkle with salt and pepper. Roast pork until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, about 25 to 30 minutes. Set aside to rest 10 minutes. While pork is roasting, warm a medium skillet over medium heat. Add sausage (removed from the casing) and cook, stirring and breaking the sausage up into bite-size pieces, until no longer pink, 3 to 4 minutes. Remove from heat and set aside. Increase oven temperature to 500 degrees F. Cut pork into thin slices and set aside. Sprinkle a work surface and a large rimmed baking sheet with flour or cornmeal. Place dough on the work surface and roll or stretch it out to a 10x15-inch rectangle. Transfer to baking sheet, pressing the dough to fit the pan. Top with pizza sauce, cheese, sliced pork, sausage, onion and olives and bake until pizza is golden and crisp, 12 to 14 minutes. 

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Looking forward to fall


With the arrival of back-to-school and football season each fall, okPORK is preparing. Preparing for what, one might ask. The answer? The Oklahoma State Fair opens September 17, and when those gates swing open you will find the Pork Chop Shop ready to sell your favorite pork chop sandwich, pork burger and pulled pork sandwich. 


There are three things you might not know about the Pork Chop Shop this year though. The number one piece of information you will want to be armed with is there is a new item for sale called the chop stick. Hunks of pork chops are skewered and wrapped in bacon, then cooked to a juicy perfection for $7.

A second tidbit of information for you to carry with you when you visit okPORK's booth is we are bringing farmers, playing games and giving away a fire pit worth $1200. Just come by the booth, sign up for the giveaway and play a game with our farmers to receive an additional entry.

So, what is the last thing you need to know before stopping by at the fair? The Pork Chop Shop is no longer opening in Tulsa for the Tulsa State Fair. There will only be two opportunities to snag your favorite sandwich (and now a chop stick).

Come see us, grab a bite and a drink. Play some games and get to know a pig farmer. You could be the one to win a fire pit.

What do you have to lose?
About Oklahoma Pork Council

The Oklahoma Pork Council, a producer organization consisting of Oklahoma pork producers, represents the interests of all pork producers. Partially funded by federally collected Pork Checkoff dollars, okPORK promotes pork and pork products, funds research, and educates consumers and producers about the pork industry. For more information about this or any other programs of the Oklahoma Pork Council visit www.okpork.org or call 1.405.232.3781.

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