Thursday, July 8, 2010

Cook Pork Shoulder Blade Roast

Cook Pork Shoulder Blade Roast

  • The blade or in some regions known as Boston butt is the upper portion of the front shoulder, the lower shoulder portion is called the picnic.
  • Meat form the blade is relatively fatty making for juicy and flavorful roasts when cooked long and slow.
  • Very succulent and tender, this particular roast does not mind being cooked to well done due to its internal marbling. A whole pork shoulder blade roast weighs about 9-10 pounds (4-5 kg).
  • Enhanced or seasoned pork is becoming more and more popular in grocery stores in the United States and Canada. If the pork you have purchased is enhanced do not use a brine solution or add any salt to the recipe.

  • 1.Remove roast from refrigerator one hour before cooking to bring to room temperature.
  • 2.Adjust oven rack to middle position and heat oven to 275 degrees. Season roast generously with salt and pepper.
  • 3.In a dutch oven or stock pot heat 2 tablespoons of oil on medium high heat 3-4 minutes. Brown all sides of the roast about 1½-2 minutes per side. A heavy skillet can also be use to brown the roast. Remove the roast from pot to a plate.
  • 4.Now this is where you can experiment with different flavors and spices. Try stirring in chopped onions, celery, garlic to the pot on medium heat until beginning to brown 3-4 minutes. Stir in a ¼ cup of liquid (chicken broth, wine, soup, water etc.) scraping the bottom of pan with spoon to loosen brown bits.
Below are some excellent rub and spice recipes for cooking pork shoulder.
  • 5.Return roast back to the pot and add enough liquid to come about 1/3 up the side of the roast. Cover with lid, bring to a simmer over medium heat and then transfer pot to the oven.
  • 6.Cook, turning roast every 45 minutes for 3½-4 hours, until a fork slices easily in and out of the meat.
  • 7.Transfer the boston pork roast from the pot, tent with tinfoil 20-30 minutes before carving or let cool down before pulling apart.
1 lb. blade or chuck roast
2 or 3 tbsp. olive oil
1 sm. onion, chopped
1/2 lb. ground sirloin
1/2 lb. ground pork
3-4 med. tomatoes
1-2 tbsp. chili powder
1 c. red wine
3 c. cooked kidney beans (or 2 - 15 1/2 oz. cans, rinsed & drained)
1/2 lb. cheddar cheese, grated
Salt & freshly ground pepper
Pinch cayenne pepper

  • 1. Preheat the oven to 425 degrees. Place the blade or chuck roast in a small roasting pan and roast until well done, 30 to 40 minutes. Remove from the oven and let cool. Cut the meat into chunks.
  • 2. In a large saucepan or stock pot, heat the olive oil over moderately high heat. Add the onions and cook until soft, about 5 minutes, then add the ground sirloin and the ground pork. Saute until all traces of pink have disappeared, about 5 minutes. Add the beef chunks and heat through.
  • 3. Peel, seed and chop the tomatoes. Add to the pot, along with the chili powder and the wine. Bring to a boil over moderate high heat, then reduce the heat to moderate and simmer until the flavors are blended, about 15 minutes. Stir in the beans, cheese and 1 teaspoon salt and 1/4 teaspoon black pepper and cayenne pepper. Reduce the heat to low and simmer, covered, until the chili is thick and rich, at least 2 hours. Stir frequently to prevent scorching. Taste and adjust the seasoning as needed. Serve hot. Serves 8. Each Serving: about 595 calories, 41 g fat, 115 mg cholesterol, 760 mg sodium.
RECIPE 1  : Pork Shoulder with Salsa Verde
  • Roasting the meat for almost seven hours makes it tender and succulent. The bright, fresh salsa verde is the perfect accent for the rich meat. Enjoy.
(Salva Verde)

3 anchovy fillets shopping list
 1 garlic clove, peeled shopping list
 3/4 cup chopped fresh Italian parsley shopping list
 1/3 cup (lightly packed) chopped fresh celery leaves shopping list
 1 1/2 tablespoons fresh lemon juice shopping list
 1 tablespoon finely grated lemon peel shopping list
 1 tablespoon red wine vinegar shopping list
 1 1/2 teaspoons chopped fresh rosemary shopping list
 1 1/2 teaspoons chopped fresh sage shopping list
 1/2 cup olive oil

(Pork Shoulder)
6 garlic cloves, minced shopping list
2 tablespoons chopped fresh sage shopping list
2 tablespoons chopped fresh rosemary shopping list
1 tablespoon coarse kosher salt shopping list
2 teaspoons freshly ground black pepper shopping list
1 tablespoon olive oil shopping list
1 8-pound whole bone-in pork shoulder roast (Boston butt)

(Salsa Verde)

  • With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl.
  • Add parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, chopped rosemary, and chopped sage. Using on/off turns, process until almost smooth.
  • With machine running, gradually add olive oil. Transfer salsa verde to bowl. Season with salt and pepper.
Note: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.

(Pork Shoulder)
  • Position rack in lowest third of oven; preheat to 450°F.
  • Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl.
  • Brush oil all over pork, then rub spice mixture all over.
  • Place pork on rack set in roasting pan. Roast 20 minutes.
  • Reduce heat to 300°F and continue to roast until instant-read thermometer inserted into center registers 185°F, about 6 1/2 hours.
  • Remove pork from oven; tent with foil to keep warm. Let rest 15 minutes.
  • Cut into 1/2-inch-thick pieces and serve with salsa verde alongside.
RECIPE 2 : Pernil Aka Roast Pork Shoulder
  • Delicious Spanish-style pulled pork. I'm not sure how authentic this is, but it's how I'm making it today in my usual "take a little direction from several different recipes" style of cooking. Prep time includes overnight marinating.
3-5 lb pork shoulder- If using larger roast, increase ingredients accordingly shopping list
2 packets Goya Sazon con culantro y achiote shopping list
adobo seasoning with or without pimiento, to taste shopping list
2-3 cloves garlic, crushed shopping list
1/4 cup olive or corn oil shopping list
1 tsp oregano shopping list
1 tsp fresh ground pepper shopping list
aluminum foil

PREPARATION THE NIGHT BEFORE- Rinse meat in cold water and pat dry
With a sharp knife stab meat several times to make 3-4" slits.
Go ahead, stab it good now- I also cut right underneath the fat layer of the roast to season later
Season with Adobo all over outside of meat, to your liking
In a small bowl/mixing cup mix oil, 1 packet of Sazon, oregano, pepper, and mashed garlic, until a chunky thick liquid forms
Insert about 1-2 tsp of this mixture per hole you previously stabbed, and rub some underneath fat layer
Sprinkle rest of the Sazon over entire roast
Put in a Ziplock bag or covered bowl and refrigerate overnight

THE NEXT MORNING-Preheat oven to 400
Take out roast and let sit for at least 20 minutes, while oven is heating
Put roast fat side up on top of rack in roasting pan
Bake at 400 for 30 minutes, to brown meat
Turn down to 250 degrees, cover with foil, and cook for 6 1/2 hours or until done, check after 4 hours, meat should fall apart pretty easily
Let cool a bit so you don't burn
Shred pork with two forks


  • Very few things in life are as good, or as simple as roast pork. The bachelor party tradition among my group of friends is to spit-roast a pig over charcoal. We recently went in on a roaster and put it through it’s paces before my wedding. Spending the afternoon hanging out and watching the pig spin is as near a perfect Saturday as I can imagine. The beauty of roasting pork is that you really don’t have to do much of anything to it, you just have to be very patient and let it get there in it’s own time. Even if you only rub it with salt, it will be fantastic. A few well chosen herbs and spices can make it even better, but you don’t want to overwhelm the awesome goodness that is roast pork. This recipe comes pretty close to replicating what I love about a whole rotisserie pig. If you don’t happen to have a giant roasting pit, or twenty friends to help you eat a whole pig, an oven roasted pork shoulder is a good way to go.

  • In this recipe starts with an 8 lb skin on picnic shoulder. The higher end grocery stores in my neighbourhood never carry these (one of them doesn’t carry any part of a pig or cow forward of the tenderloin), but they’re a staple at the more budget minded stores. At a dollar a pound, I can’t afford not to cook with pork shoulder. You start by stabbing 1 inch incisions in the skin with a very very sharp knife. This is by far the hardest part of the recipe, but it’s a nice way to get some aggression out. You then fill these incisions with a mixture of lime juice, garlic, salt, oregano, and cumin. More of the mixture gets rubbed onto the meat not covered with skin. The pork goes into the oven, with lime juice drizzled around it. The recipe asks for a roasting pan, but I used a dutch oven, which worked out just fine. After 30 minutes water and vinegar are added to the pan, and it’s left to roast covered for two hours, basting halfway through, and making sure not to get the precious cracklings wet. You then separate the skin from the meat, and roast uncovered for another hour and a half, basting under the skin every 20 minutes. When the skin is crackly and crisp you remove the roast and let it stand for 20 minutes, then carve. It’s served with the defatted pan juices, and cracklings.
  • This tastes absolutely fantastic. The meat is rich and succulent, mildly flavoured by the spices, but not so much as to distract you from the porcine bullet to the taste centers of your brain. The cracklings were out of this world. They turned a perfect mahogany, and with an extra sprinkle of salt became the perfect indulgence. Other than getting through the pig skin, the recipe was dead simple, used very easy to find ingredients, and even the poorest students can afford to make it.
  • Preparing this can be a little dangerous. If you don’t have wickedly sharp knives, they’re likely to turn on you when trying to get through the skin. I nearly cut myself. A double edged knife, dagger, shiv, or any other type of stabbing weapon would probably be a lot safer. This recipe also takes quite a long time (count on five hours from start to finish), and sitting around the oven drinking beer has less appeal than the hypnotic rotation of a pig on the spit. That said, there’s very little intervention needed on your part. Making this again I would try to slice it. It kind of fell apart and came away in chunks. It’s basically pulled pork, so why not pull it? Next time I’ll pull the meat, and toss it with a little of the pan juices.
  • Eight dollars resulted in a fantastic dinner, and out of this world sandwiches for two for most of a week. Beat that. There are amazing things that can be done with pork shoulder, but a lot of them require special equipment, or more intervention on your part than this dish. If you do have a charcoal grill, this dish would probably be even better with long slow offset cooking, regular basting, and some smoke. But turning on the oven sure is a lot simpler, and nearly as delicious.

2kg bone-in shoulder of pork, skin on
sea salt and freshly ground black pepper
2 red onions, halved
2 carrots, peeled and halved lengthways
2 sticks of celery, halved
1 bulb of garlic, skin on, broken into cloves
6-8 fresh bay leaves
600ml water or vegetable stock


  • This is a proper old-school Sunday roast with crackling. Leaving the bone in adds a bit of extra flavour and having a layer of fat helps to keep the meat nice and moist as it roasts. This isn’t the kind of joint you carve into neat slices. If you’ve cooked it right, it should pull apart into shreds with a couple of forks. If you’re worried about scoring the crackling yourself, ask your butcher to do it for you, that’s what he’s there for.

Preheat your oven to 220°C/425°F/gas 7.
  • Place your pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you need to.

  • Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, skin side-up, in a roasting tray and pop in the preheated oven. Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325 F/gas3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4 and a half hours.

  • Take out of the oven take the foil off, and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Spoon all but a couple of tablespoons of fat out (save it for roast potatoes!)

  • Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the ove sithout the foil to roast for another hour. By this time the meat should be meltingly soft and tender.

  • Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make your gravy. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy,pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.

  • Serve the pork and crackling with your jug of gravy and some lovely roast potatoes (As a treat you can try roasting them in the fat you spooned out of your roasting tray. Some stewed red cabbage and a dollop of apple sauce will finish this off perfectly).
1 loin of pork (about 6 lbs.)
3 tsp. salt
1 tsp. freshly ground pepper
1 tsp. dried thyme
1/2 tsp. grated nutmeg
2 carrots, chopped in thirds
2 med. onions, peeled and thinly sliced
1 garlic clove, crushed
2 whole cloves
2 celery ribs, chopped
1 bay leaf
1 1/4 c. dry white wine
1 1/4 c. beef stock
1/2 lemon
1/2 c. water

  • Preheat oven to 475 degrees. Wipe meat with a damp cloth and rub it with a mixture of the salt, pepper, thyme and nutmeg. Arrange carrots, onions, garlic cloves, celery and bay leaf over the bottom of a roasting pan. Put the roast on top of the vegetables. Pour 1/2 cup each of the wine and stock over the roast. Put roast in oven and bake for 20 minutes, until roast is golden brown. Reduce oven temperature to 350 degrees and cook for 3 to 4 hours, basting occasionally.
  • Fifteen minutes before roast is done, transfer to a hot platter and squeeze the lemon over it. Return to the oven while making the gravy. Pour off fat from the roasting pan and add the remaining stock and wine. Boil rapidly, stirring and scraping the bottom and sides of pan. Cook until gravy is thickened and only about one cup remains. Strain. Serve meat hot and the gravy in a separate dish.
1 bone-in pork loin (about 3 1/2 pounds)
24 very thin slivers of garlic (from 1 or 2 cloves), plus 1 teaspoon finely chopped garlic
1 teaspoon finely ground fennel seeds
2 teaspoons coarse salt
1 teaspoon freshly ground pepper

  • The technique for adding more flavor to this pork roast is similar to larding, except that instead of fat, garlic and ground fennel seed are inserted into slits in the meat. Fennel is commonly used to season pork (think of sweet Italian sausages), but fresh rosemary or sage is also appropriate; chop the herbs to insert into the slits and then chop some more to season the rest of the meat. Roast beef is especially nice when larded with garlic and herbs in this way.
  • We used a pork loin that was about 3 1/2 pounds and 7 inches long, with 5 bones. Have the butcher French the bones for you and cut the chine bones so the loin can be easily cut into chops after roasting.
  • Heat oven to 450 degrees. Use a sharp knife to make 24 slits evenly all over pork, including the ends, and insert a sliver of garlic and a small pinch of ground fennel seed into each one.
  • Holding knife against the bones, cut about 2 inches down to separate meat from the bone to create a pocket, leaving the bottom portion intact.
  • Season inside the pocket with salt and pepper, then add chopped garlic and about 1/4 teaspoon fennel seed, spreading evenly.
  • Tie roast closed with kitchen twine. Season generously with salt and pepper.
  • Remove from oven and let rest for 10 minutes to allow the internal temperature to rise to 140 (we find this is the optimal temperature for pork that is juicy and very slightly pink; if you are concerned, cook pork to 140 and it will rise to 150).

Cook Pork Shoulder Steaks

Cook Pork Shoulder Steaks
  • There are a few different ways you can cook a pork  shoulder blade steak. While some people will cut the meat into thin slices for skewers, others will prefer grilling the steak as is. Cooking a pork shoulder blade steak is very flexible, allowing you to add whatever marinade, fruits, or vegetables you and your guests prefer. 
Pork Shoulder Blade Steaks Grill Foil Chopped
Vegetables or Fruit
Your Favorite Sauce or Marinade

  • Set up an area for you to organize your pork shoulder blade steaks. Have separate pieces of foil laid out that are large enough to be wrapped around each pork shoulder blade steak.
  • Chop your choice of vegetables into very thin slices and put them to the side. Minced garlic or shredded carrots are a couple of examples for what you can use. Vegetables that are soft or already cooked, like diced tomatoes or roasted chilies are fine as is. If the sauce you're using is thick, add some liquid such as a vinaigrette, lemon juice, or orange juice.
  • Sear both sides of the pork shoulder blade steak for 1-2 minutes on direct heat.
  • Lay each steak on its own piece of foil and spread the sauce or marinade over the steaks. Top with the chopped vegetables or fruit. You can use between 1/3 cup to 3/4 cup of sauce or marinade on each individual steak.
  • Seal each piece of foil tightly by crimping the foil together on top. Let there be air space between the steak and top of the foil.
  • Place the foiled steaks on a cooler part of the grill that isn't on direct heat. They will need to cook for about 20 minutes. Check one packet to see if it is thoroughly cooked. It could take up to 30 minutes depending on the size of the steaks.


4 pork chops (about 1/2-inch thick)
Neely's Seasoning, recipe follows
Neely's BBQ Sauce, recipe follows

1 cup paprika
3 1/2 tablespoons sugar
1/2 teaspoon onion powder

2 cups ketchup
1 cup water
6 tablespoons brown sugar
5 tablespoons white sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons paprika
1/2 lemon, juiced
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1 teaspoon light corn syrup
  • Combine all of the sauce ingredients in a large saucepan or Dutch oven.
  • Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
  • Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.

  • Apply Neely's Seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours.
  • Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving.

4 ea., 8-10 oz. Kurobuta pork loin chops shopping list
½ cup extra virgin olive oil shopping list
3-4 cloves garlic, smashed shopping list
2 sprigs Fresh rosemary shopping list
3 sprigs Fresh thyme shopping list
kosher salt to taste shopping list
fresh cracked pepper to taste

2 cups Madeira shopping list
2 cups merlot shopping list
1 cups veal stock shopping list
1 spring Fresh rosemary shopping list
2 ea., bay leaves shopping list
4 shallots, finely chopped shopping list
½ cup leeks, white part only, chopped shopping list
½ cup mushroom scraps, chopped shopping list
½ cup carrot, chopped shopping list
1 Tbsp. black peppercorns shopping list
8 oz. unsalted butter shopping list
½ cup nicoise olives, seeds removed and halved shopping list
kosher salt to taste

  • In a marinating dish or Ziploc bag, combine all of the ingredients for the pork except the salt and pepper. Marinate the pork for at least 4 hours or overnight. Let the pork stand at room temperature for at least 30 minutes before cooking.
  • In a sauce pan, saute the shallots, carrots, leeks, and mushrooms in 3-4 Tbsp. butter until lightly browned. Add the Madeira, merlot, rosemary, bay leaves, and peppercorns, and reduce until approximately 1 cup of liquid remains. In a separate sauce pan, reduce the veal stock by half. Combine the reduced veal stock to the reduce wine mixture, then strain into a sauce pan and return to the stove. Add the olives to the sauce, then off the heat, whisk in the butter until emulsified. Season to taste with kosher salt and fresh cracked pepper, and keep warm.
  • Pre-heat grill to medium. Remove the pork from the marinade and shake off any excess oil. Season both sides with kosher salt and pepper, and cook until the pork reaches an internal temperature of 140 degrees. Serve immediately with the olive and red wine sauce.
  • You can also make this using country-style pork ribs (boiled for about 20 minutes first) or pork shoulder roast cut into about 1-1/2-inch strips. Cooking time is only estimated depending on the thickness of pork. If you like lots of sauce then double the sauce ingredients.
4 lbs pork shoulder steaks (about 1-inch thick)
seasoning salt or white salt
fresh ground black pepper
vegetable oil, as needed
2 medium onions, chopped
2 tablespoons fresh minced garlic (or to taste)
1 large green bell pepper, seeded and sliced
1 teaspoon dried red pepper flakes (or to taste, adjust to suit heat level)
1 3/4 cups ketchup
2/3 cup honey
1/2 cup cider vinegar
1/4 cup Worcestershire sauce, plus
2 tablespoons Worcestershire sauce
2 lemons, juice of, fresh
2 tablespoons mustard powder (can use a little more)
2-3 teaspoons bottled horseradish sauce


  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Season the steaks with seasoning salt or white salt and pepper.
  • Heat oil in a skillet over medium heat then brown the pork steaks on both sides (about 5-6 minutes per side, make certain to brown well on each side!).
  • Transfer the steaks to the prepared baking dish (cut them if needed to fit in the dish).
  • Top the steaks with green bell pepper slices.
  • In a medium saucepan add in about 4 tablespoons oil (or more) and saute the onions, garlic and dryed pepper flakes for about 4 minutes or until soft.
  • Add in the ketchup, honey, cider vinegar, Worcestershire sauce, juice from 2 lemons, dry mustard powder and horseradish; mix to combine and simmer for 25-30 minutes, adjusting ingredients to taste and seasoning with black pepper (do not add in salt as the steaks already have salt on them, add in salt if needed when cooking in the oven).
  • Pour the sauce over the browned pork steaks in the baking dish.
  • Cover tightly with heavy foil.
  • Bake for 1 hour.
  • Uncover and season sauce with salt if desired and turn the steaks over with long tongs.
  • Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender.
  • Skim off any fat from the top of the sauce.


3 kg Pork neck trimmed of sinew
2 shallots peeled and finely chopped
4 Cloves Garlic peeled and finely chopped
50 g Butter
10 Prunes or dried figs or apricots, roughly chopped
Pistachio roughly chopped
Basil washed and roughly torn
10 sage leaves roughly chopped
Good handful coarse breadcrumbs
Balsamic vinegar about a tablespoon
1 tablespoon best quality Olive Oil
Sea salt and cold pressed Olive Oil
1 tablespoon Olive Oil

2 large handfuls cannellini beans
6 sprigs Sage
2 Tomatoes
3 Cloves Garlic peeled
Extra Virgin Olive Oil

  • 1. Butterfly the pork so you have one large strip of pork and use a sharp knife to score into the meat being careful not to cut right through the meat.
  • 2. Season the meat generously with pepper.
  • 3. Heat the knob of butter in a pot and gently sauté the shallot and garlic until almost transparent but without colour.
  • 4. Add the shallot and garlic to a large mixing bowl; add the coarse breadcrumbs, prunes, pistachio nuts, basil and sage, and finally splash in the balsamic and a little olive oil.
  • 5. Use your hands to mix all the ingredients together and then press the stuffing into the score marks in the pork. Be sure to spread the stuffing evenly or the pork will not cook evenly. Roll the pork with your hands and do this tightly but not so tight that you squeeze all the stuffing out. Use some butcher string to secure the pork so it keeps it shape whilst cooking. Season the pork well with cracked pepper.
  • 6. Heat a tablespoon of olive in an ovenproof pan. Once hot seal the pork until nice and golden in colour on all sides and pop into the oven at 180 degrees Celsius for about 80 minutes basting every 5-10 minutes to keep the pork nice and moist. If the pork is starting to colour too much cover with foil and continue to cook.
  • 7. Once cooked remove from the oven and allow to rest for at least ten minutes, you can cover the pork with foil to stop it from going cold.
  • 8. Slice the pork into inch thick pieces.
  • 9. Dress the cannellini beans with a little vinegar, extra virgin olive oil, salt and pepper.
  • 10. Arrange the cannellini beans with the pork and drizzle a few of the roasting juices over the top and serve immediately.
  • Pop the beans into a pot large enough to comfortably hold the beans, cover with water so the level is about 3-4cm above the settled beans. Add the halved tomato, sage and the garlic.
  • Bring to a boil and reduce to a gentle simmer, cook until the beans are soft (around 40 minutes) and be sure to skim the surface for any nasties.
  • Once the beans strain the beans but leave a little of the cooking water, by a little I mean about 1/20th of the water.
  • Put the beans and the liquid into a flat tray and drizzle in about a tablespoon of extra virgin olive oil and allow to cool.

  • This is a very mild and somewhat sweet sauce. I put it on one pork shoulder blade steak but there is enough to cover two steaks. This recipe is very versatile, so if you want to spice it up, you can. I did not want to call it a BBQ sauce since it has no "smokey" flavor in it. Cooking more steaks may take additional time to cook in the crockpot.
1 pork blade steak
1 cup undiluted tomato soup (about 3/4 can)
3-4 tablespoons Worcestershire sauce
1 tablespoon rice vinegar
2 tablespoons beer
4 tablespoons Heinz Chili Sauce


  • Mix sauce ingredients together.
  • Refrigerate for at least one hour before using.
  • Trim excess fat from pork steak.
  • If possible, cut it in half.
  • Put half of the pork steak in bottom of a crockpot.
  • Spread some of the sauce on top of the steak.
  • Lay the other half on top of that.
  • Pour the remainder of the sauce onto the steak.
  • Cook on high for 2 hours.
  • Turn down to low and cook another 45 minutes to 1 hour or until tender and falling off the bone.


2 tablespoons canola oil
4 pork steaks
salt and pepper
garlic powder
1 large onion, chopped
1 cup fresh mushrooms, sliced or
2 (4 1/2 ounce) cans sliced mushrooms
2 (10 3/4 ounce) cans cream of mushroom soup
1 3/4 cups water
1 (1 ounce) package dry onion soup mix
1 tablespoon Worcestershire sauce


  • Preheat oven to 350 degrees.
  • Heat oil in large skillet over medium-high heat.
  • Brown steaks on each side.
  • While browning, season steaks with salt, pepper, and garlic powder.
  • Transfer steaks to a 9x13 inch casserole dish.
  • Sauté the onions and mushrooms in the same skillet.
  • Add water, Worcestershire sauce, dry soup mix, and mushroom soup; mix together until sauce forms.
  • Pour sauce over steaks.
  • Cover dish with aluminum foil.
  • Bake in preheated oven for 90 minutes.


4 med. sized peaches
1 tbsp. Dijon mustard
1 tbsp. salad oil
1/2 tsp. salt
4 pork loin, blade, rib, or sirloin chops, each 1 inch thick
Parsley sprigs for garnish

  • About 45 minutes before serving: Peel, pit, and chop 2 peaches. Peel, halve, and pit remaining 2 peaches; set aside.
  • In 1 quart saucepan over medium high heat, heat chopped peaches, mustard, salad oil, salt, and 2 tablespoons honey to boiling, stirring occasionally. Reduce heat to low; cover and simmer 5 minutes. Remove cover and cook 5 minutes longer, stirring occasionally.
  • Preheat broiler if manufacturer directs. Arrange pork chops and peach halves, cut side down, on rack in broiling pan. Spoon half of cooked peach mixture over pork chops; brush peach halves with some honey.
  • Place pan in broiler at closest position to source of heat; broil 10 minutes. Turn pork chops and peach halves; spoon remaining peach mixture over pork chops and brush cut sides of peaches with honey. Broil 8 minutes longer or until chops are fork tender.
  • With pancake turner, remove broiled peaches to cutting board. Cut peach halves into fans; starting close to stem end, cut each peach half lengthwise into 7 or 8 thin slices. Spread slices to form open fan, being careful to keep peach halves intact.
  • Arrange pork chops and peach fans on platter; garnish with parsley sprigs. Makes 4 main dish servings.
  • There are three kinds of pork chops: center cut, blade cut and rib. And the greatest of these is rib. This recipe will work with any of them, and they will all be delicious, so if you don't have rib chops, don't worry about it; go ahead anyway.
  • If you have time, I recommend that you brine the chops. Modern pork doesn't have nearly as much fat in it as it used to. The 2,000 pound hogs have been replaced with 200 pound athletic piggies that can run the mile in less than four hours.
  • Brining, which we also recommend for other cuts of pork and poultry, makes the meat much juicier and more flavorful than it would be otherwise.
  • To brine the chops, dissolve 1/4 cup of salt in water in a 1/2 gallon zip lock bag, put in the chops, squeeze out the air, and put the bag in the fridge for an hour. If you don't have time to brine the meat, don't worry about it; maybe plan that the next time.

  • While the meat is brining, get out two plates and one fairly wide bowl. Also, a cookie sheet will be handy with a wire rack to lay the chops on after you coat them and before you cook them. You can also use the cookie sheet and rack to keep the finished chops warm in the oven if you cook them ahead of time.
  • Put two eggs in the bowl with a splash of milk and mix them up with a fork or wire whisk. Put flour on one plate and crushed soda crackers on the other. You will need 30 or 40 crackers, depending on how many chops you will be fixing.
  • After you take the chops out of the brining bag, rinse them off and pat them dry with paper towels. Sprinkle them with a little garlic salt and pepper and you're ready to go.
  • Spear a chop with a fork and dredge it first in the flour, then in the egg mixture, and lastly in the cracker crumbs. Lay it on the rack and do some others. As you can see above, you will only be able to fry three or so at a time.
  • While the coating on the first batch sets up a little, heat some vegetable oil (about 1/8 inch in the pan) until it's shimmering, but not smoking. If you can measure the temperature with an instant read thermometer, the oil should be about 320 degrees F. (I don't know why we bother to say "F". If it was 320 degrees C you would be looking for another place to live by now.)
  • Anyhow, when the oil is ready fry the chops 5 or 6 minutes on each side, so they are golden brown like the photo. Don't cook them until they are dark brown or black. That's a different dish...
  • If you need to, you can keep them warm in a 250 degree oven for quite a while and the coating will stay crisp. Man, that crisp delicious coating with the tender, juicy chop inside makes my mouth water just thinking about it.
  • The top photo shows the chops being served with mashed potatoes, gravy, and green beans & onions.

  • This is a recipe that my mom used to prepare when I was growing up. Our whole family loved it,” writes Bonnie Schiltz of Oakley, Kansas. Now I enjoy preparing this same dish for my husband and our four children. They seem to enjoy it as much as I did when I was a kid.

4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
1/2 teaspoon salt, divided
1/4 teaspoon pepper
2 teaspoons canola oil
1/3 cup water
1/4 cup ketchup
2 tablespoons cider vinegar
1/4 teaspoon celery seed
1/8 teaspoon ground nutmeg
1 bay leaf


  • Sprinkle pork chops with 1/4 teaspoon salt and pepper. In a large nonstick skillet coated with cooking spray, cook chops in oil for 3-4 minutes on each side or until browned.
  • Transfer to an 8-in. square baking dish coated with cooking spray. In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf and remaining salt; bring to a boil. Pour over pork.
  • Cover and bake at 350° for 15-20 minutes or until a meat thermometer reads 160°. Discard bay leaf. Yield: 4 servings.


Cook Pork Shoulder Slow Cooker

Cook Pork Shoulder Slow Cooker
  • The holidays are finally over.  It's finally the new year.  I thought about doing a recap, a redux of the year, review of my least and most favorites, resolutions, and all of that good stuff.  But instead, I decided to just give you my 2 favorite New Year's recipes.  I promise they will give you the energy to start a new year.  Special thanks to Chef  Chef for teaching me to appreciate Hoppin' John and giving me guidance for making it, a few years ago.
  • First up, the pork shoulder.  This recipe could not be easier - seriously.  Last year, before my slow cooker exploded (not literally, it just burned a slow death on this very day), I put the whole mess in the slow cooker before going to work and then, when Husband and I arrived home after our long nights at work, the entire house was full of the smell of pork.  Unfortunately, I don't like to leave my gas oven running while I'm at work for 10 hours, so I had to make it overnight.  And, at about 5am, the amazing smell of yummy pork actually woke me up.
  • New Year's Day Pork & Kraut - serves however many you'd like.  Husband and I like to leave it on the "keep warm" setting of the oven and pick at it all day, and then have leftovers.  I'd say this serves about 6.
7 pound piece of bone-in pork shoulder, aka pork butt
salt & pepper
2 28 oz jars sauerkraut
5 whole allspice berries
1 tsp fennel seeds
1" stick cinnamon
5 whole cloves
2 (12 ounce) bottles of beer, preferably not a lite beer, but something fuller bodied - I used Columbus Brewing Company's Ohio Honey Wheat


  • Place the pork butt in a large Dutch oven or stock pot (mine fit in my trusty All Clad 8 quart stock pot) and sprinkle liberally with salt and pepper.  Turn it so that the fat side is up - my theory is that the fat will melt down over the pork and keep it delicious.  I have no idea if this is true or not, but I've always done it that way.  Dump the sauerkraut over - including the juices, add in the seasonings and the beer - the pork should be almost covered in liquid, and covered with the kraut.  Cover the pot.  Place in the oven and set the heat for 275 degrees - think low and slow.  The pork should be done in about 7-8 hours, but you can pretty much leave it in for up to 10 hours without harm.  Alternatively, you can cook it in a slow cooker set on low heat for about the same amount of time.  You can pretty much tell the pork is done when you prod it with tongs and the meat just falls off.  Serve hot with a good amount of sauerkraut on top.  This recipe is also really good with the addition of a great knackwurst (slice them up and you only need about 1/2 per person when you have all of that pork butt).  Alas, I didn't make it to Thurn's in time this past Saturday.
  • You might notice I did not brown the meat - you are certainly welcome to do so, but I am usually making this dish in a bad mood (ie, having to go to work on NYE), so I like to keep it criminally easy, and it's so delicious, there's no reason to stress out about it.  It should be easy, especially if you have *ahem* indulged the night before.  I'm just nursing my sore knees and feet.
  • Hoppin' John is a Southern tradition that I had never heard of until my previous restaurant job, where Chef taught me to love it and the basic principles of making it.  More than a sum of its parts, Hoppin' John is cheap and nutritious, and tasty to boot.  Basically, it is black eye peas and rice, with bell peppers and bacon.  A good dose of Tabasco when eating never hurt anyone, either. A lot of people are scared of black eye peas, for some reason, but they are really good.  They have a rich, full flavor - almost a little smoky, which makes them perfect with another delicious pork product - bacon!  The story is, one should eat Hoppin' John & collard greens on New Year's day to bring prosperity in the coming year - the black eye peas are for coins, and the collards are for dollar bills.  Alas, when I was doing my shopping (stupidly, last-minute) at Weiland's, and they didn't have any kind of fresh braising greens, so I guess Husband and I will only have lots of coins this year.  Sounds about right.  This recipe is just a guideline - you can adjust it however you'd like after you make this basic version the first time. 
Hoppin' John Servers About 6
6 nice thick strips of bacon, cut into 4 strips lengthwise, and then into 1/4" dice
1 medium red onion, small dice
1 red bell pepper, small dice
1 green bell pepper, small dice
Pinch red pepper flakes
4 cloves garlic, mashed in garlic press
1 1/2 cups long grain white rice
2 cans black eye peas, drained and rinsed
3 cups chicken stock (homemade, of course) or water, plus a little more if needed
salt and pepper to taste
4 tbsp butter
Lots of Tabasco, to serve


  • Render the bacon over medium-high heat until it is nicely browned and crisp.  Drain about half of the fat off.  Leaving the bacon in the pan, add the onions and cook until they are soft, about 5 minutes, then add the pepper.  Cook a few more minutes, until the peppers begin to soften, and then add the garlic and the red pepper flakes.  Add the rice and stir everything to coat nicely.  Add the peas.  Add the chicken stock and bring the mixture to a boil.  Reduce the heat to medium-low and cover the pot; simmer for 20 minutes, checking after 15, just to make sure you don't need anymore stock or water.  After 20 minutes, lower the heat to low and cook for another 10 minutes.  The stock should be absorbed and the rice soft.  The taste actually improves after sitting for another 10 minutes or so on low heat, just letting the flavors meld together.  Taste to check seasoning - because bacon can be very salty, I usually don't add salt at the beginning of the cooking process as I typically would when cooking rice (or any starch, really) - and add salt and pepper as needed.  Stir in the butter.  Turn the heat off and place in bowls with Tabasco on the side.
  • Serve with the bottle of Egly you brought home from work and didn't have the energy to drink.


  • This delicious one dish crockpot recipe combines a pork sirloin roast with lots of vegetables, seasoned with allspice and apple butter. 
3 lb. boneless pork sirloin roast
1 Tbsp. vegetable oil
1 acorn squash
2 sweet potatoes, peeled
1/2 cup apple butter
3 Tbsp. prepared horseradish
1 Tbsp. cornstarch
1/2 tsp. ground allspice
1/4 tsp. pepper
1 cup chicken broth
1 teaspoon dried thyme leaves


  • Heat oil in a heavy skillet and cook pork roast until browned on all sides, turning occasionally. This should take about 10 minutes. While that's cooking, cut the acorn squash into 8 wedges and remove seeds. Do not peel. Peel sweet potatoes and cut into chunks. Place squash and sweet potatoes in 6-7 quart slow cooker. Top with browned pork roast.
  • In a small bowl, mix together apple butter, horseradish, cornstarch, allspice, pepper, chicken broth, and thyme. Pour into slow cooker.
  • Cover crockpot and cook on low for 7-9 hours until pork and vegetables are tender. 8 servings
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours, 20 minutes

Calories: 410
Fat: 12 grams
Sodium: 200 mg
Vitamin A: 100% DV
Vitamin C: 30% DV

  • A very simple recipe that can be adjusted for heat. Serve with warm tortillas and your choice of garnishes, such as: lettuce, grated cheese, chopped onions, guacamole, salsa, sour cream, and olives."
3 pounds pork shoulder
2 (1 ounce) packages taco seasoning mix
chili powder to taste
crushed red pepper to taste
  • 1.Place pork shoulder in a slow cooker with taco seasoning. If desired, add chili powder and/or red pepper flakes. Add water until meat is covered. Place lid on pot and cook on low for 8 hours.
  • 2.Remove pork shoulder from pot and shred.

  • Apples and caraway seed are traditional flavorings for a pork shoulder roast that cooks to perfection in your pressure cooker.

  • 3- to 3-1/2 lb. pork shoulder roast
  • 1 tsp. caraway seed, crushed
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbsp. vegetable oil
  • 1 onion, cut into wedges
  • 1 cup water
  • 3/4 cup apple cider OR apple juice
  • 3 medium cooking apples, cut into wedges

  • Trim any visible fat from the meat and pat dry with paper towels. Set aside. In a small mixing bowl combine caraway seed, salt, and pepper; rub this mixture over roast.
  • In a 4- or 6-quart pressure cooker heat 1 Tbsp. oil over medium heat or use brown function. Cook meat until brown on all sides, adding more oil, if necessary. Remove the meat from the pressure cooker and set aside. Drain off fat.
  • Place the trivet or an oven-proof rack in the pressure cooker. Return the meat to the pressure cooker and add the onion, water, and apple cider. Lock lid in place and bring cooker up to high pressure; cook for 45 minutes.
  • Allow pressure to come down naturally, then carefully remove lid. Transfer meat and onion to a serving platter; keep warm by covering with foil.
  • Add apples to pressure cooker and bring to boiling. Cover loosely (do not lock lid) and cook over medium heat about 5 minutes or until apples are crisp-tender. With a slotted spoon, remove apples to serving platter with pork roast and onions. Serves 8
  •  I had such success with my slow cooker french dip the other week, I couldn’t wait until I had the opportunity to break out my slow cooker again for another dish. My trip to Dallas put me in the mood for some barbecue and I decided to try and adapt one of my favorite recipes to the slow cooker: pulled pork. Pulled pork is traditionally cooked by smoking the meat (usually a pork shoulder or pork butt) for hours at a low temperature, infusing the meat with a nice, smoky bbq flavor and creating a super tender texture where the meat simply falls apart at the touch of a fork. You don’t really get the smoky flavor with a slow cooker, but you can easily replicate the long, low-heat cooking process with excellent results.
  • I picked up a nice big pork shoulder at Whole Foods and put it into my slow cooker with some homemade barbecue sauce. I noticed, when I was researching various different pulled pork recipes, that most don’t call to use that much cooking liquid/bbq sauce in with the meat. I’ve always found that things in my slow cooker work best when there is quite a bit of liquid and so I ended up making a really big batch of sauce. I put half into the slow cooker to infuse the meat and reserved half, pouring it onto the finished pulled pork when I served it on top of my homemade yogurt sandwich rolls. More barbecue sauce is generally a good thing in my book, especially with a tangy one like this.
  • The pork turned out to be incredibly moist and tender. It’s hard to find good barbecue out here in So. Cal., so I would even venture to say that it is the best I’ve had in a while – high praise, considering that the meat wasn’t smoked and the recipe took virtually no “active” work time! I’ll make this again and again and it’s definitely something I would break out to serve at a big, casual party. You can use a different bbq sauce if you have a favorite, although tangy sauces are pretty standard for pulled pork.
5-6 lb. pork shoulder/pork butt
1 medium onion, thinly sliced
1 cup ketchup
2/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup tomato paste
3 tbsp Worcestershire sauce
3 tbsp mustard
2 tsp paprika
2 tsp garlic powder
pinch cayenne pepper
1 1/2 tsp salt
1 1/2 tsp ground black pepper
3/4 cup water

  • Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed of any obvious excess fat, into slow cooker on top of onions.
  • In a large mixing bowl, whisk together all remaining ingredients to form the barbecue sauce. Feel free to adjust salt and pepper to taste, if necessary. Pour half of the sauce over the pork and cover. Set remaining sauce aside.
  • Cook over low heat for about 8 hours (or according to your slow cooker’s presets).
  • Remove pork to a large bowl and shred with two forks. Transfer meat back into slow cooker and cook for a few more minutes, until meat has soaked up the sauce. Pulled pork can be held on the “warm” setting in the slow cooker for serving.
  • Serve on soft sandwich rolls, topped with extra barbecue sauce.

 Cooking Sequence
  • Prepare pork and begin to slow cook
  • Allow roast to slow cook - 8 to 10 hours
  • 25 minutes before serving, prepare potatoes and peppers; serve - 25 minutes  
olive oil cooking spray
1 pork shoulder roast (about 4 lb)
1 teaspoon adobo seasoning
1/4 teaspoon pepper
6 fresh garlic cloves
2 chorizo links (about 3 oz)
1 (4.5-ounce) can chopped green chiles (undrained) 

  • 1. Coat slow cooker with cooking spray; preheat on high. Cut 10–12 one-half-inch-deep slits into fat side of pork, about 1–2 inches apart. Sprinkle roast with adobo seasoning and pepper; place in slow cooker (fat side up).
  • 2. Crush garlic, using garlic press, over top of pork. Use knife to remove garlic from bottom of press. Rub garlic into pork, pressing into slits (wash hands).
  • 3. Slice chorizo lengthwise, then into 1/4-inch-thick pieces; sprinkle over pork. Spread chiles over top of pork. Reduce heat to low; cover and simmer 8–10 hours or until tender and internal temperature reaches 160°F. Use a meat thermometer to accurately ensure doneness. Serve. (Makes 6 servings.)
olive oil cooking spray
1 (20-ounce) package homestyle sliced potatoes
1/4 teaspoon salt
1/8 teaspoon pepper
1 lemon (for juice, rinsed) 

  • 1. Preheat large sauté pan on medium-high 2–3 minutes.
  • 2. Remove pan from heat and coat with cooking spray. Add potatoes; coat top of potatoes with cooking spray. Season with salt and pepper. Cover and cook 8–12 minutes, turning often, or until tender and golden.
  • 3. Squeeze juice of one-half lemon over potatoes; toss to coat and serve.
aluminum foil
2 large bell peppers (rinsed)
2 fresh garlic cloves
1/2 teaspoon adobo seasoning
1/8 teaspoon pepper
olive oil cooking spray


  • 1. Place oven rack 6 inches from broiler, then preheat oven on broil. Line baking sheet with foil. Cut peppers in half; remove seeds. Place on baking sheet (cut side up).
  • 2. Crush garlic, using garlic press, into peppers. Use knife to remove garlic from bottom of press. Spread garlic evenly over peppers. Sprinkle each pepper with adobo seasoning and pepper.
  • 3. Coat top of peppers with cooking spray. Broil 6–8 minutes or until edges are dark brown. Remove from oven, cover tightly with foil, and let stand 6 minutes. Slice and serve.

  • If you're planning on feeding a group, pork  shoulder is a great budget-stretching option. They average 7-9 lbs. before cooking and can be used for classic North Carolina-style pulled pork for sandwiches and other dishes.
  • Slow cooking the pork shoulder in an electric smoker will give you a moist, flavorful entrée for a reasonable price and, because electric smokers take little supervision once they're plugged in, it is an easy technique even for beginners with no smoking experience.
  • It takes a little advanced planning because smoking is a slow process, but it's well worth the wait.
Electric smoker big enough for a 9 lb. roast
Grounded power supply
Hickory chips
7-9 lb. pork shoulder roast (butt portion preferred over picnic by grill masters)
North Carolina-style barbecue sauce
Sauce brush
Meat thermometer
Two forks to shred the roast
Hamburger buns


Make the rub.
2 tbsp. half-sharp (mildly spicy) paprika
2 tsp. garlic powder
2 tsp. dry mustard powder
2 tbsp. packed brown sugar
1 tbsp. kosher salt flakes
1 tbsp. freshly ground black pepper
  • Blend the paprika, cumin, garlic, mustard, sugar, salt, and black pepper, being sure to break up any lumps of sugar. Seal in a jar until ready to use.
A professional-style smoker for a crowd.
Make the North Carolina-style barbecue sauce.
1 cup cider vinegar
2 tbsp. prepared yellow mustard
1 tbsp. kosher salt flakes
1/2 tsp. cayenne pepper
1 tbsp. crushed red pepper flakes
2 tbsp. packed brown sugar
  • Put all the ingredients in a jar with a lid. Put the lid on and shake until the sugar is dissolved. Keep refrigerated until ready to use.
  • Take the pork shoulder out of its wrappings about 24 hours before serving time. Rinse and pat dry with paper towels. Sprinkle generously with the seasoning rub. Cover with plastic wrap and refrigerate 4 to 6 hours.
A table-top smoker
  • Soak the hickory chips in a pan of water for 30 minutes. How much you will need depends on the size and capacity of your smoker. Follow the manufacturer's recommendation.
  • Prepare the smoker 18 hours before you want to serve. Start by reading all the instructions that came with your model. Drain the soaked hickory chips and load them into the basket of your smoker. Fill the smoker's water pan. Plug it in and set the temperature to 225 degrees (if your model has a temperature control feature.)
  • Load the pork shoulder into the smoker, skin side down, thermometer facing up. For a 9 lb. roast, it will take 16-17 hours to reach an internal temperature of 180 degrees, ideal for falling-off-the-bone pulled pork. If you plan to slice the pork like a traditional roast, cook it until it reaches an internal temperature of 165 degrees.
  • Put more hickory chips on to soak. Check the smoker occasionally and refill the water pan and chips as needed. The more often you check, however, the more heat you will lose and the longer it will take to cook the meat. Follow the manufacturer's directions and suggestions for best results.
  • Brush the North Carolina-style barbecue sauce onto the pork shoulder during the last 30 minutes of smoking.
Small, economical smoker
  • Remove the pork shoulder carefully from the smoker when the roast has reached an internal temperature of 180 degrees. It will be tender and falling off the bones. Cover the roast with foil and allow it to rest at room temperature for 30 minutes before pulling the pork off the bones and shredding it with two forks. Serve on hamburger buns with Southern-style side dishes.

    Cook Smoked Pork Shoulder

    Cook Smoked Pork Shoulder

    • Few of us will ever cook a whole hog, but we all have the ability to smoke a pork shoulder. This recipe started out as North Carolina-style barbecue (remember, barbecue is a noun) and has, over the years, evolved from low-and-slow-cooked smoked pork in a vinegary sauce to a meat that works as a base for all the regional sauces, including Memphis and Georgia styles. The rub in this recipe is more Memphis, and it helps produce a better “outside brown,” those prized bits of char that get chopped into pork barbecue. You might find the use of a Cuban ingredient weird here, but smoked or roasted pork shoulder is a favorite in Cuba. Like so many good recipes, this happened almost by mistake, but as I continued to tinker with it and serve it to a multitude of different people, I found that I might well have hit on the ultimate recipe.
    • You could use a whole shoulder, a Boston butt, or a fresh picnic here. Injecting whole hogs and pork shoulders is all the rage now, with good reason: it helps to keep the pork moist and achieve flavour from the inside out. This makes a lot, but it freezes beautifully.
    • Serves 12 to 15
    INDIRECT HEAT : (Meat-injection syringe required)

    1 Tbsp paprika
    1 Tbsp granulated sugar
    1 Tbsp kosher salt
    1 Tbsp freshly ground black pepper
    1 tsp freshly ground white pepper
    1 tsp granulated garlic or garlic powder
    1 tsp dry mustard
    1 5- to 7-pound bone-in pork butt or picnic shoulder
    1 cup strained Cuban mojo marinade or 1 cup apple juice mixed with 1/4 cup kosher salt
    6 to 8 cups hickory or apple wood chips, soaked in water for at least 1 hour
    Lexington Style Sauce (see recipe below) or your favourite barbecue sauce

    • Editor’s note: Cuban mojo marinade is available in Ontario under the Goya brand.

    • In a small bowl, whisk together the paprika, sugar, salt, black pepper, white pepper, granulated garlic and mustard. In another small bowl, reserve 1 Tbsp of this spice rub mixture; set it aside. Rub the remaining mixture evenly over the pork. Wrap the pork in plastic wrap and refrigerate overnight.
    • At least 1 1/2 hours before you plan to put the pork on the grill, remove it from the refrigerator. Take an injection syringe and pull the mojo marinade up into the tube. Plunge the injector into the pork and then slowly push in the mojo as you move the needle back towards you and out of the meat. (You want to do it this way so that you don’t have huge puddles and so that the mojo is more evenly distributed.) Repeat this several more times at random spots in the meat until all the mojo has been used.
    • Drain the wood chips. Preheat your grill using all burners set on high for 10 to 12 minutes with the lid closed.
    • Oil the grill racks. If your grill is equipped with a smoke box, fill it with chips and place the box at one end of the grill. (You will use more of the chips later.) If you do not have a smoke box, divide the wood chips evenly among six perforated foil packets and place one packet at the end of the grill.
    • Place a disposable 9- by 13-inch aluminum pan crosswise on the grill rack at the end opposite the smoke box (or foil packet) and fill the pan halfway with water. Turn off the centre or back burner and adjust your heat to medium-high. Close the lid.
    • When the wood chips have started to smoke, cut off the all but one burner and turn it to low. (Make sure the centre burner is turned off.) Position the pork in the centre of the grill, away from the direct heat of the burner. Cover the grill and go drink a beer.
    • Typically, smoking chips or even chunks will last 15 to 20 minutes. The pork will gather most of its smoke flavor in the first 2 hours of cooking. Every 20 minutes, working as quickly as you can to keep the smoke from escaping, replace your smoke packet or the chips in the smoker box and add water to the aluminum pan if necessary. When you’ve used all the chips, try not to open the grill again until the barbecue is close to being done, which will take 4 to 5 hours longer. The best clue that the barbecue is done is to take a pair of tongs and grab the flat bone that runs through the center of the meat. If it moves easily or you can pull it out, then the pork is done. Sometimes in windy conditions or when it’s cold, it can take up to 7 hours for a shoulder to magically become barbecue. The internal temperature should be 180°F to 190°F.
    • When you’ve determined that the barbecue is ready, transfer it to a large roasting pan and let it rest for about 20 minutes. Then with forks or tongs, begin to pull the meat so that it comes off in stringy chunks. Separate out the skin and as much fat as you desire. Any of the outside brown, which is crispy, should be set aside and finely chopped, then stirred back into the meat. You can leave the barbecue pulled as it comes off the shoulder, or you can chop it a little finer if you desire. At this point I like to sprinkle the pulled pork with the reserved tablespoon of spice rub that I used for the outside, tossing the barbecue to blend.
    • Some people like to sauce their barbecue at this point, and I tend to do that with about 1/2 cup of the barbecue sauce that I intend to serve. Again, toss to combine. Serve hot with cole slaw and additional barbecue sauce on the side.
    • This is the dividing line for North Carolina barbecue. In the Piedmont, which includes Lexington, pork shoulders are smoked and the sauce features some ketchup and sugar, but more sugar than sauces from eastern North Carolina, and less ketchup than sauces from western places like Memphis and Kansas City. Use the “dip” to toss with any pulled pork, chicken, or turkey; it makes an excellent table sauce, as well. People who prefer predominantly dry, Memphis-style ribs might like to use this sauce as a mop during the last few minutes of cooking.

    2 cups apple-cider vinegar
    1/2 cup water
    1/2 cup ketchup
    2 Tbsp light brown sugar
    1 Tbsp hot pepper sauce
    2 tsp crushed red chile flakes
    2 tsp kosher salt
    1 tsp freshly ground black pepper


    • In a medium bowl, whisk the vinegar, water, ketchup, brown sugar, hot sauce, chile flakes, salt and pepper until the sugar and salt are dissolved. Use immediately or store in an airtight container in the refrigerator for up to 4 weeks. Shake before using.
    • Barbecue reheats nicely in a microwave at medium power. Don’t nuke this stuff full bore or it will dry out. Another way I like to reheat pork is to put about an inch of water in a 3-quart saucepan and then insert a vegetable steamer. As the water begins to simmer and steam, pile the barbecue on top of the vegetable steamer and cover. Steam the ‘cue for 5 to 10 minutes or until heated through.


    •  Pork  shoulder is so moist that it is often pulled, chopped or shredded to make pulled pork. The pork shoulder can be cooked with the skin on or off depending on your taste. If you ever have leftover pork shoulder, store it in the refrigerator or freezer for reheating at a later date.
    Pork shoulder
    Aluminum pan
    Aluminum foil
    Apple juice


    • Thaw your pork shoulder. This can be done by setting it in some hot water. Make sure the pork is in a container or food storage bag. Otherwise, you can set the pork shoulder in the refrigerator for two days until it thaws.
    • Place the pork shoulder inside an aluminum pan. You can get disposable pans at your local grocery and dollar stores.
    • Preheat your oven to 250 degrees F.
    • Pour 1 1/2 cups of apple juice in the aluminum pan.
    • Cover the aluminum pan with foil and place it in the oven.
    • Heat for one hour and eat.

    •  Serve hickory smoke-infused pork shoulder at your outdoor festivities throughout the summer. Serve the shredded pork on buns for sandwiches or use it to top salads and baked potatoes.
    Prep Time: 30 minutes
    Cook Time: 5 hours 30 minutes
    Chill: 30 minutes
    Yield: 6 servings

    1  (5- to 6-pound) pork shoulder or Boston butt pork roast
    2  teaspoons  salt
    10  pound  hardwood charcoal, divided
    Hickory wood chunks

    • Sprinkle pork with salt; cover and chill 30 minutes.
    • Prepare charcoal fire with half of charcoal in grill; let burn 15 to 20 minutes or until covered with gray ash.
    • Push coals evenly into piles on both sides of grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.
    • Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.
    • Prepare an additional charcoal fire with 12 briquets in an auxiliary grill or fire bucket; let burn 30 minutes or until covered with gray ash. Carefully add 6 briquets to each pile in smoker; place 2 more hickory chunks on each pile. Repeat procedure every 30 minutes.
    • Cook, covered, 5 hours and 30 minutes or until meat thermometer inserted into thickest portion registers at least 165°, turning once the last 2 hours. (Cooking the pork to 165° makes the meat easier to remove from bone.)
    • Remove pork; cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.


    •  Smoked pork  neck is an example of the types of food our great grandparents ate because they didn't want to waste anything. Pork neck bones are what's left after the boneless roast, valued for its rich taste, is removed. They are simmered or braised and used in a wide variety of dishes all over the world. Smoked pork neck bones are readily available in some places and you have to ask for them in others. If you've never seen or tasted this chewy, rich meat, this will be a challenge to try something new.
    Smoked pork neck bones
    crock pot or slow cooker
    water, sdeasonings
    hoisin sace
    barbecue sauce
    veggies and other ingredients as noted


    • Buy pork neck bones either smoked or fresh. In this country, we simmer pork neck bones in seasoned broth or wine but in Europe, they are usually braised. Either way, they are most easily finished in a crock pot or slow cooker. Pork neck can be served in a delicious variety of ways, thanks to the inventiveness of the working classes of the world.
    • Simmering leeches the salt used in curing from smoked neck and and fat from fresh meat. Season chicken broth with rosemary, parsley and a little salt and pepper or simmer your smoked neck in a mixture of a dry red wine and water seasoned with parsley and rosemary. Gently simmer smoked pork neck bones in seasoned boiling water or a wine stock for about an hour and a half or until soft and cooked throughout.
    • To braise pork neck, brown the meat in a hot pan with a little butter or cooking spray and then put it in a slow cooker with enough wine or seasoned broth to just about cover it, Cook on low for an hour or until tender.
    • Use smoked pork neck instead of more expensive ham in soups and stews. Home made bean soup packets are widely available in markets and easy to cook up with the addition of water, a can of tomato paste, a crock pot and a little time. After boiling your pork neck, skim and use the cooking water for your bean soup. Add the meat from the pork necks for the last half hour of simmer for a rich, mellow backup to the beans. A loaf of hot French bread and a salad will complete a great late autumn or winter meal.
    • Serve smoked pork Bohemian-style with potato dumplings (available where Czech or Slovak foods are stocked), braised cabbage and vegetables with porcine sauce. Porcine sauce is made with the liquid used to cook the pork. If you want to try this preparation, braise rather than simmer your pork. Simmer on low for about an hour and use some of the (skimmed) liquid to make the porcine sauce by adding a little cornstarch. Braise your cabbage and vegetables (carrots, beans, shredded beets work well) separately, using the rest of the broth from the simmer.
    • Germans cook their cabbage as sauerkraut to serve with pork. Potato pancakes are also popular with pork. The dish shown features a pungent, sweet sauce, made with crushed pineapple, thickened with cornstarch and simmered with dried cherries and raisins. The sauce is ladled onto the pork and served with potatoes and green beans.
    • Pork is a staple of Asian cuisine and the lowly pig neck can be used with a hoisin sauce in a variety of dishes, served over rice with steamed vegetables or in curries. Try braised neck with tofu and Shitake mushroom over fried rice with a garlic-peanut sauce. Make a sauce using Japanese soy, garlic, five spice powder and brown sugar for a variation on Teriyaki.
    • Give your pork a Latin flair by presenting pulled pork with an escabeche, a sort of spicy chutney with chili and garlic in a fish sauce base. Or use red beans and rice as an accompaniment. Pork necks are served in the American South with beans and rice, mashed potatoes, corn bread (or hush puppies), collard greens or any steamed vegetable in season.


    • The brisket is the section of the beef breast located between the front legs. It is considered to be the toughest cut, but it can be very tender and tasty when cooked properly. Good ways to cook brisket are braising, smoking, or poaching.
    • There is only one basic rule for cooking brisket: cook low and slow. Whatever method you use, maintain a low cooking temperature, and the cook the beef slowly.
    • Brisket can be cooked using either the moist or the dry heat cooking method. This article will discuss the dry heat cooking method, which means that no liquid is used in cooking. Smoking or barbecuing are examples of dry heat cooking methods.

    • The brisket is prepared the night before it is smoked. Select a brisket which has fat that is about ¼ inches thick. If the fat is thicker, it will prevent the smoke from penetrating the meat under it. You will need to trim it down.
    • You can either rub the brisket with a sauce, such as mustard, or marinate it.
    • The marinade can be made using vinegar, lime juice, lemon juice, or other acid based liquids. These can help break down the tough fibers in the brisket. If you marinate your brisket, leave it in the refrigerator overnight.
    • If you decide to use the rub method, massage your sauce all over the meat, making sure that all parts are covered. See to it that the sauce is not too thick. After rubbing the sauce onto the brisket, wrap the brisket in a sealable plastic bag and refrigerate overnight.

    • You will need a smoke cooker. There are different types of smoke cookers – propane smokers, water smokers, and charcoal smokers.
    • A water smoker has three parts: the cooking area, the firebox, and the water pan. The water pan can be found between the cooking area and the firebox. It screens the cooking area from the direct heat and moistens the air.
    • The smoked flavor that the brisket will acquire depends on the kind of wood you use. In Texas, people favor mesquite.
    • The average cooking time per pound of brisket is 1 hour and 15 minutes in a 225 degree heat. There are many factors that affect cooking time, such as, how many times the smoker is opened, or how close the brisket is to the fire box. You need to check on the meat every 45 minutes to one hour to check the progress of your cooking.

    • After brisket is cooked, it needs to be sliced properly to ensure that it will be served as tender as possible. You have to cut across the grain. If you don’t, the long and stringy fibers will be very tough.
    • You can do this by lifting the layer of fat from the top. Look at the direction of the grain of the meat, and carve against it.

    Honey & Brown Sugar Glazed Picnic Shoulder Ham.
    • Here is a Christmas treat that has just come out of the oven and is now resting before I carve. It is a 4.5 kilo pre cooked Smoked Picnic Shoulder Ham. They come vacuum packed, so all you have to do is to finish them off in your oven.
    • First you remove the sealed wrap and the netting that were originally cooked in. Score the the skin just down into the fat and coat with liquid honey and sprinkle with granulated soft brown sugar. Then place in your baking tray with a grill in the bottom, so as to keep the ham suspended. Then add a cup of water just to supply moisture while to baking is taking place.
    • Set your oven to bake at 325 degrees F with bottom heat only. Leaving your baking dish uncovered, place it in the oven. Bake for about 1 hour or until the crackling has taken on the glaze as it appears in the photo above.
    • Remove from the oven and let the ham rest for about 30 minutes before carving. Besides having this as an extra to go with you Christmas Turkey, it is handy to have as a main course.
    • If possible it is best to keep this in a cool larder, rather than a refrigerator, then it is ready for the odd Christmas Ham sandwich over the holiday period.
    2 racks pork ribs
    House Seasoning, recipe follows
    Jerry's Basting Sauce, recipe follows
    Favorite BBQ sauce, if desired

    • Prepare smoker to 250 degrees F. I use charcoal and wood chips such as hickory.
    • Remove membrane from ribs if desired. Rub thoroughly with House Seasoning. Place ribs on smoker grate and cover. Slow smoke ribs for 2 to 3 hours. Every 15 minutes brush ribs with vinegar solution. We serve our ribs without sauce. If you like sauce cooked on, brush ribs with sauce about 15 minutes before they are done, turning often, watching carefully that the sauce does not burn. Ribs are done when they are tender enough to easily pull from the bones. If you're not a sauce eater, remove ribs, cut and serve with BBQ sauce on the side.
    1 cup salt
    1/4 cup black pepper
    1/4 cup garlic powder

    Jerry's Basting Sauce:

    3/4 cup white vinegar
    3/4 cup lemon juice
    4 dashes Worcestershire sauce
    3 to 4 dashes hot red pepper sauce
    1 small onion, minced
    3 to 4 dashes salt
    Seasoned pepper, to taste
    2 to 3 cups water

    •  The technique used for this smoked pork tenderloin recipe creates a great tasting smoked tenderloin that's tender and moist on the inside, and beautifully browned on the outside. 
    • The pork is marinated, smoked, then flash cooked in an oven or a very hot grill. A short resting period locks in the juices before it's served.
    • The secret of this tenderloin recipe is to let the internal temperature of the meat be your guide. The pork is removed from the smoker before it's done, and flash cooking brings it nearer the desired temperature. During the final rest, the internal temperature rises just enough to bring the smoked pork tenderloin up to perfect doneness.
    • Pork tenderloins are small strips of meat, weighing in at about 2 pounds each. Don't confuse these with pork loins, which are found on the top side of the hogs back. The tenderloins are taken from the underside of the backbone, with one running along each side.
    • Trim the tenderloins by removing visible membrane and fibers. Remove any stray flaps or shreds of meat that remain attached. Those "hangers" could burn, plus they detract from the look of the meat.  
    Marinated and Smoked Pork Tenderloin Recipe
    Step 1 - Marinate the Tenderloin
    • This dish begins with marinating. The following recipe makes enough marinade for two - 2 pound pork tenderloins.
    Pork Tenderloin Marinade
    1 quart dry white wine
    2 sprigs fresh rosemary, bruised
    2 cloves garlic, crushed
    2 tablespoons salt
    1 tablespoon white sugar
    1/2 teaspoon white pepper
    Marinate the tenderloins for 4 hours. Remove and pat dry.

    Step 2 - Smoking the Pork Tenderloins
    • Use either a smoker or a grill to add the smoke flavor to the meat. Keep the cooking temperature down near 200°F, using two small additions of smoke wood to add flavor. Fruitwoods and nutwoods are good here.
    • Insert a remote cooking thermometer probe into the center of the thick end of the tenderloin. (Stick it right into the end, and leave it until just before serving time.) Now you can monitor the internal temperature without opening up your grill or smoker.
    • Continue smoking the pork tenderloin until it reaches an internal temperature of 125°F. Remove it and let it rest at room temperature for 20 minutes, covered lightly with foil. 
    Step 3 - Flash Cooking to Finish the Pork Tenderloin
    • Next, bring the internal temperature up to nearly done, and give it a nice, brown crust in a single step.
    • Preheat your oven or your grill up to 500°F. If you use your grill, keep one side open for indirect grilling-that's where you'll lay the tenderloins. Place them on the grill grate, or in a shallow pan that goes into the oven. When the internal temperature reaches 150°F remove them to a platter, cover lightly with foil, and lay a light towel over the whole works.
    • The internal temperature will continue to rise to between 155-160°F, perfect for pork tenderloins. (You didn't take out that thermometer probe yet, did you?) This three step smoked pork tenderloin recipe creates an excellent tasting, great looking dish. Brown and crispy on the outside, moist and tender inside...with a nice hint of smokey flavor!