Pork

by potterstreet 13 years ago

i realize this is really off the wall, but i am going crazy. i've been making a roasted pork shoulder in the exact same manner for years and it is absolutely delicious. here's my method. chop a bun...

by biggreenmatt 5 days ago

Hi all, I'm looking to get my hands on some heritage pork (Berkshire, dare I dream of Mangalitza?) for some homemade charcuterie. Quicker, smaller stuff, like guanciale, homemade bacon, pancett...

I'm a fan of pork. I love it prepared in any ethnic version, but slow roasted and barbecue are my favorites. The Front Shoulder/Picnic/Butt/Boston Butt are my favorite for roasting low and slow.....

Years ago a chef taught me how to make a dish that started with butterflied pork tenderloin filled with a de-boned whole chicken (and some sort of spices or filling). It has been years since I mad...

Hello! I’ve got a strange debacle on my hands. I’ve tried working with pork belly a few times, but this is the first time I bought it fresh. When I pulled it out of its packaging yesterday (the...

I'm from Washington State and I don't find here something similar to what we call "tocino" in Puerto Rico. "Tocino" is a cured salted pork skin with some fat. And gives so much flavor to beans or a...

by JTPhilly 5 years ago

New to this PC thing probably should have used the slow cooker Defrosted a rack of pork rubs that I never got around to grilling on sunday - use it or loose it decided to try pressure cooker met...

for years, I have been making a pork and sauerkraut dish (like my mom used to make). While I have modified her recipe for the kraut (I sorta made it up, following no guidelines nor ethnic standard...

by Midlife 5 years ago

OK............. now I'm confused. The cooking shows I remember about making pork ribs all said to remove the membrane along the back of the rack before cooking. Then I read this: http://eatocrac...

I know what crazy person would choose to cater their own wedding? Well me. So here is my challenge. I have 3 Boston butts averaging 15 lb. Each. I have to hand an oven, slow cookers and an electri...

Where can I find Taylor Ham (pork roll) in NYC?? Do any of the super markets carry it? Thanks again

Hi All So much is distributed by the big chains. My question is about places that stock locally produced items. I'm looking for the small supermarkets that stock rub/east coast sauce, fresh gro...

After a long time not using it, I dragged out the Ronco rotisserie and proceeded to cook 2 beautiful bone-in port chops to death. Without a recipe I really overestimated the cooking time. So they...

I was looking for pork shoulder for pulled pork and found this “Pork Steak Ready Shoulder Butt” so I thought why not. How would most people cook this? It’s 7.33 lbs.

Last time I had this was more than 10 years ago. Any place in the Twin Cities area that have a good one? Crispy, but not greasy, tender moist meat. Sigh.

So I am planning to open up a meatball food stand serving different kind of meat balls (pork, beef, chicken etc), and a few number of sauces to go along with it. The idea is a customer can just ...

I bought it from the discount bin and it had some off white around the edges. I froze on the sell by date. When thawed the top layer was off white. Not exactly grey. But it smells like cheese it's....

Can anyone tell me where I might buy Taylor Ham in the greater Hartford or Pioneer Valley area? It's available everywhere where I'm from (central NJ), but its range doesn't seem to extend this far...

by rworange 13 years ago

This is probably the scariest thing I’ve eaten in my life. I’ve been doing a little crawl of local SF Bay Area Mexican markets and eating some wonderful chorizo. So I figured I’d wrap things up...