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.

A Guide to the Best Baby Back Ribs and Spare Ribs

Just in time for summer and the 4th of July, here's your guide to baby back ribs, spare ribs, and how to cook the best BBQ ribs of any kind. No matter how smoky, glistening, and fall-off-the-bone tender...

Roasted Pork Shoulder Tastes Like Soap - Help!

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...


ISO: heritage pork for charcuterie (Toronto)

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...

Steamship of Pork...a.k.a, Fresh Ham - - Slow Roasted @ 210* for 12 hours, with Pictures.

by fourunder 6 years ago

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.....

Rolled Pork Filled with Chicken -- Anyone know how to do this?

by suebro 18 days ago

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...

Rainbow Appearance on Pork Belly Skin?

by silentgrace7 1 month ago

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...

Tocino in Puerto Rico

by Rosita39 2 months ago

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...

Pork Ribs in Pressure Cooker - a day ahead? HELP!

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...

pork perplexion - what cut?

by rumdrinks 14 years ago

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...

Pork rib membrane - remove or not?

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...

Help with China Village Albany Braised Pork Shoulder Dish recipe

by Armoise 3 months ago

Trying to find a recipe online for making it at home. If I copy the Chinese characters I can access Chinese recipes and translate them, but they aren't very clear. this is the Chinese name: 紅棗煨肘子. ...

Help with wedding catering

by raerae88 3 months ago

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??

by Billy 14 years ago

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

What is worth the schlep?

by thecuriousone 5 months ago

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...

Pork Chops Overdone

by LilRedHen 6 months ago

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...

What did I buy? “Pork Steak Ready Shoulder Butt”

by shinypenny 5 months ago

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.

MSP-craving breaded fried pork tenderloin sandwich

by KCMPLS 10 years ago

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.

Meat ball holding

by kris088 7 months ago

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 ...

Off white ground pork that smells like cheese its

by novicecrafter 8 months ago

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....

Taylor Ham (aka pork roll)?

by Sam 14 years ago

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...

Chorizo crawl - Pork salivary glands, lymph nodes & fat (cheeks)

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...