Enjoy the end of Summer with these 3 WILD Labor Day Recipes

As summer begins to wind down, Labor Day offers the perfect opportunity to gather with friends and family, fire up the grill, and enjoy a delicious outdoor meal. Each of these three summery recipes are designed to be simple yet delicious, ensuring your Labor Day Weekend is a great one!!

Ingredients:

• 1 Wilders Berkshire Boston butt (about 5-7 pounds)
• Salt and pepper to taste
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper (optional)

For the BBQ Sauce:

• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika

Instructions:

1. Rub the Boston butt with salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper if using. Let it sit for at least 30 minutes, or overnight in the fridge for more flavor.
2. Place the seasoned Boston butt in a slow cooker. Cook on low for 8-10 hours, or until the meat is tender and easily pulls apart with a fork.
3. In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and smoked paprika. Bring to a simmer and cook for about 10-15 minutes, stirring occasionally.
4. Shred the Boston butt with forks and toss in the BBQ sauce. Serve on buns with coleslaw for a classic pulled pork sandwich, or with your favorite sides. Enjoy!

Grilled Flat Iron with Garlic Green Beans

Ingredients:

• 1 Wilders Wagyu Top Blade Flat Iron
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 lime, juiced

For the Green Beans:

• 1 pound fresh green beans, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Zest of 1 lemon

Instructions:

1. Rub the skirt steak with olive oil, cumin, smoked paprika, salt, pepper, and lime juice. Let it marinate for at least 20 minutes.
2. Preheat the grill to high heat. Grill the steak for 3-4 minutes on each side for medium-rare, or to your desired doneness.
3. Rest and Slice: Let the steak rest for 5-10 minutes, then slice thinly against the grain.
4. Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 30 seconds until fragrant.
5. Add the green beans to the skillet and season with salt and pepper. Sauté for 5-7 minutes, until the beans are tender-crisp. Sprinkle with lemon zest and toss to combine.
6. Plate the sliced skirt steak alongside the garlicky green beans. Garnish with extra lemon zest if desired. Serve and enjoy!

Grilled Lemon-Herb Pork Chops

Ingredients:

• 4 bone-in Wilders Berkshire pork chops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped

Instructions

1. In a bowl, mix olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper. Rub this mixture all over the pork chops. Let them marinate for at least 30 minutes.
2. Preheat the grill to medium-high heat. Grill the pork chops for about 4-5 minutes per side, or until they reach an internal temperature of 145°F. Let them rest for a few minutes after grilling.
3. Serve and enjoy!

We hope these recipes inspire your Labor Day grilling and add an extra touch of summer to your weekend! If you give any of these recipes a try, we'd love to see your creations! Be sure to tag us on social media @wildersbrand!!