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Pork Products

Pork

Love the other white meat? Discuss pork recipes and cooking tips, plus get info from other pork-loving Chowhounds on which restaurants and shops in your area offer the best.

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Scrapple

by barbp22 5 days ago

I read the ingredients on a package I just bought. It is truly disgusting. Who ever heard of putting pork skins in ...

Bob Martinez

Bob Martinez commented 1 hour ago

Black eyed peas and collared greens

by akdad 9 days ago

Doing an event soon where I’ll be making black eyed pea and collared green soup with smoked ham hocks for a large gro...

Ttrockwood

Ttrockwood commented 9 days ago

I have a question about traditional English pork pies

by irbaboon 2 months ago

What is the purpose of the gelatin in British pork pie? It seems like an odd thing to add to a savory pie.The reason ...

f

Foxeyblue commented 13 days ago

Hog Heaven BBQ (Durham, NC): is the pulled pork worth it?

by mikeh 9 years ago

I see a string of high praise for this place as the best BBQ in Durham, if not the Triangle (ha, like they could beat...

k

KTLY commented 15 days ago

Boar Taint - How many of you have experienced it?

by Wahooty 5 years ago

So my freezer is overflowing as we head into braising weather here in Michigan...I decided to do a little fall cleani...

b

BigG commented 18 days ago

Leftover roasted pork loin

by Meeskeit 2 months ago

I have about 2.5lb of a boneless pork loin that I roasted with a garlic, sage & thyme rub. Any ideas on how to use th...

q

Querencia commented 30 days ago

Sous vide in the original Trader Joe's vacu-packaging? (pork tenderloin)

by sweet100s 3 years ago

Is there any reason why I should NOT sous vide in the same Trader Joe's vacu-pack'd tenderloin packaging that I purch...

j

j.w.w. commented 1 month ago

Pineapple salsa

by akdad 2 months ago

Wanna make pork chops, brined and seared in my new grill pan, then topped with a pineapple salsa consisting of pineap...

hotoynoodle

hotoynoodle commented 1 month ago

pork shoulder vs pork loin

by julesincoq 8 years ago

I have only cooked pork shoulder twice (a couple of attempts at pulled pork) and I found it to be very fatty. I trimm...

h

hinspect commented 1 month ago

Taylor Ham/Pork Roll.... who sends it to California... CHEAP ???

by FairlessHills 6 years ago

Taylor Ham/Pork Roll.... who sends it to California... CHEAP ??? I know it's not a nutritious or dietary food.... ...

r

Registered_Carnivore commented 1 month ago

bon appetit archive recipe

by Brenda Dunlop 7 years ago

This mustard crusted pork roast recipe was fabulous and I've lost it. Does anyone have it, the magazine was from the...

c

Claudia92637 commented 1 month ago

Electric smoker help

by wildcat2012 6 years ago

this is the fist time i am ever using a electric smoker and i was looking for some help. i am doing a pork shoulder t...

dcrb

dcrb commented 2 months ago

Smoking Pork Butt BBQ and Time Management

by Imby 12 years ago

We are hosting a BBQ/Cookout this weekend, and I intend to smoke a pork shoulder, NC-style, on my Weber kettle. I ha...

t

Texan_In_Thailand commented 2 months ago

Best method to reheat pork tenderloin and not overcook it?

by grnidkjun 8 years ago

I have a pork tenderloin I need to reheat for leftovers.. what would be the best way to warm it up but try to avoid o...

d

dcompton commented 2 months ago

Boston Butt / Pork Roast , Roasted Low and Slow @ 200* for 8.5 Hours ( Pictures )

by fourunder 6 years ago

During my latest weekly shopping excursion, I spotted a very nice looking Boston Butt Pork Roast, rolled and tied and...

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fourunder commented 2 months ago

Pork roast in a smoker

by smokedinvt 7 years ago

Hey all - I want to smoke a boneless center cut pork roast (2.33 pounds) in my smoker. Any good rub recipes, ideas ...

a

acgold7 commented 2 months ago

Smoked St. Louis style pork spare ribs - to mop or not; to sauce or not?

by c oliver 4 years ago

We'll be smoking our first of these tomorrow. Generally if we have these in a restaurant I don't like that a bunch o...

JMF

JMF commented 2 months ago

recipe request: portuguese style marinated "blade meat"

by Jardinia 7 years ago

Anyone out there remember the marinated pork made by the long-closed Zito's Market in Attleboro, MA? It was, to my ...

c

Correia39 commented 2 months ago

Dry roast pork - what to do with it?

by Bat Guano 9 years ago

I've about given up on commercial pork loin - it always turns out dry and flavorless. Yes, I know about brining, but ...

k

KellyBrown commented 2 months ago

My sisterin law grilled some pork ribs and they're tough, can I now bake them?

by Pennstater 5 years ago

I don't know the 1st thing about making ribs, but my sister in law grilled some pork ribs without baking or boiling f...

j

JCBT commented 2 months ago

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