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All Recipes > Green Onion and Pork Croquettes

Boston Butt - $8.50lb

Chops (pork) $10.50/lb

Cubed Pork (Boneless)- $8.25 each

Pork Loin (boneless) 2.5 - 4.5 lbs each $10.50/lb

Pork Sampler Pack - $100.00

Shoulder Roast (pork) -$8.00/lb

Green Onion and Pork Croquettes


  • 1 cup finely diced leftover cooked pork
  • 2 tablespoons butter
  • 5 tablespoons flour
  • 2 cups rich meat stock
  • 1 bunch minced green onions
  • 1 egg, beaten
  • Salt and pepper to taste
  • 1 cup bread crumbs
  • Lard or tallow


Sauté the green onions in butter, then blend in enough flour to make a roux. Add the stock and simmer about 5 minutes, stirring often, until thickened. Turn off the heat. Stir in the meat, season to taste with salt and pepper, then allow the mixture to rest for 5 minutes. This enables the meat to be well penetrated by the flavors in the sauce. Pour everything into a bowl and chill for 1-2 hours, until firm.

Shape the cold meat mixture into balls about the size of an egg, and partially flatten. Dip each ball into the beaten egg, then roll in breadcrumbs. Fry in one inch of oil, tallow or lard over medium heat until browned, about 5 minutes per side. Eat alone, or top with a black pepper and onion sauce (recipe follows).

Black Pepper and Onion Sauce

  • 4 tablespoons green onions or shallots
  • 2 tablespoons butter, lard or tallow
  • 1 cup dry red wine
  • 1 cup rich meat stock
  • 2 teaspoons ground black pepper
  • 1-2 dashes cayenne pepper

Sauté the shallots or green onions in the butter or fat in a non-reactive skillet over a medium flame. Once clear, pour in the red wine and meat stock. Simmer until the volume is reduce by half. Stir in the black pepper and cayenne, to taste. Serve over the croquettes.

Serves 8 as an appetizer, or four as a meal.

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