Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Pulled Pork Sliders with Spicy Peach Bourbon BBQ Sauce


  • Slider buns
  • Shredded green cabbage
  • 4 lbs pork shoulder
  • 1 Tbsp sea salt
  • 1 1/2 tsp ground black pepper
  • 1 tsp granulated garlic
  • For the BBQ Sauce:
  • 5 roma tomatoes
  • 5 peaches
  • 1 Tbsp coconut oil
  • 1 small sweet onion, diced (About 1 cup)
  • 4 cloves garlic, peeled and minced
  • 1 Tbsp chipotle chile in adobo (About half a chile and some adobo sauce)
  • 1/4 c Zulka Brown Sugar
  • 1/4 c Zulka Morena Sugar
  • 1/4 c apple cider vinegar
  • 1/3 c bourbon
  • 1/4 c tomato paste
  • Sea Salt and ground black pepper to taste



Place the pork shoulder in a slow cooker. Pierce several times with a fork and then evenly distribute the spices over the top. Set on low for 8 hours. Check the pork at 6 hours and if it is starting to fall apart, drain off some of the liquid, add in one cup of the BBQ sauce, shred and leave on low for one more hour. Add more sauce if desired once the meat is done.

Make the sauce while the pork is cooking in the slow cooker:

Bring water in a large stock pot to a boil and blanch the tomatoes and peaches until the skin is soft and starting to peel. Let cool. Peel, roughly chop and remove pits and seeds.

In a medium sauce pan, heat the coconut oil and add the onion and sauté until soft, about 8 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the peaches, tomatoes, chipotle chile in adobe, sugars, vinegar and bourbon. Bring to a boil, then lower the heat and let simmer about 25 minutes until slightly reduced. Transfer the mixture to a blender and puree until smooth. Transfer back to the sauce pan and add the tomato paste. Season will salt and pepper. Simmer on low for another 10 minutes, stirring frequently. If spicier sauce is desired, add more adobo sauce 1/2 tsp at a time until optimal spiciness is reached.

To assemble the sliders:

Lightly toast the slider buns. Spread a little of the BBQ sauce on the toasted sides of the buns. Top the bottom with about 1/3 cup of the pork, then some of the shredded cabbage. Top with other half of bun and enjoy!

Balsamic Glazed Salmon


  • 6 5oz salmon filets
  • 4 cloves garlic, minced
  • 1 tsp olive oil
  • 1Tbsp white wine
  • 1Tbsp Zulka Morena sugar
  • 1/3 cup balsamic vinegar
  • 4 tsp Dijon mustard
  • 1 Tbsp chopped fresh oregano
  • salt and pepper to taste


Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.

Coat a small saucepan with 1 teaspoon olive oil. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, sugar, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on the foiled-lined baking sheet. Brush fillets with balsamic glaze and sprinkle with oregano. Bake for 10 to 12 minutes or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with more salt and pepper if needed. Serve warm.


Cherry Chipotle Glazed Pork Tenderloin


  • 2 lbs pork tenderloin
  • 2 cups water
  • 1 cup tart cherry juice
  • ¼ cup kosher salt
  • 5 Tbsp Zulka Morena Sugar, divided
  • ¼ cup apple cider vinegar
  • 1 cup ice
  • 2 Tbsp Grapeseed or Coconut Oil
  • 1 1/2 tsp sea salt, divided
  • ½ tsp ground black pepper
  • 1/3 cup white onion, diced
  • 1 Tbsp chipotle chile in adobo, diced with sauce
  • 2 cloves garlic, peeled and minced
  • 3 cups frozen tart cherries, thawed, divided
  • ½ cup tart cherry preserves
  • ¼ cup apple cider vinegar
  • ½ cup cherry juice
  • 2 tsp arrowroot or corn starch
  • ¼ cup water


Rinse the pork tenderloin, pat dry and place in a resealable plastic bag.  Set in a bowl of ice water.  In a saucepan combine the water, cherry juice, kosher salt, 3 tablespoons sugar and apple cider vinegar; heat over medium low until the sugar and salt are dissolved. Do not simmer or boil.  Pour the brine over the pork in the baggie and add the cup of ice.  Seal the baggie and marinade for 20 minutes.

While the pork is marinating, make the sauce and glaze.  In a medium saucepan, combine the diced onion and sauté for 5 minutes. Add in the garlic and chipotle chili in adobo and sauté another minute, stirring the entire time. Add the cherry preserves, 2 cups of the thawed cherries, vinegar, juice, 2 tablespoons sugar and 1 teaspoon sea salt. Bring to a boil and simmer until slightly reduced.

Dissolve the arrowroot or corn starch in water. Add to the saucepan and stir until the mixture is thickened. Remove ½ cup of the sauce (without cherries in it) to use as the glaze. Keep the sauce on low heat.

Preheat oven to 3750 F. Heat a cast iron skillet over medium high heat and add 1 tablespoon oil (grapeseed or coconut). Remove the pork from the marinade and pat it dry. Season the pork with 1/2 teaspoon sea salt and ground black pepper. Sear the pork on all sides in the cast iron pan, about 2 minutes a side. Spoon the reserved glaze over the tops of the tenderloins and place in the oven. Roast for 15-20 minutes or until internal temperature reaches 1500 F. Carefully remove from the oven and transfer the pork to a cutting board and let rest 10 minutes. Slice in ½ inch thick slices and spoon some of the warm cherry sauce over the top. Garnish with sliced green onion. Serve immediately.

Asian Chicken


  • 1 3/4 cups Chicken Broth
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 teaspoon Zulka Morena Sugar
  • 1 teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper
  • 4 skinless, boneless chicken breasts


Mix broth, soy sauce, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hour. Remove chicken from marinade.

Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade.

In a small saucepan, heat remaining marinade to a boil over a medium heat.  Serve with chicken.

Natural, Pure, Cane Sugar