tag:blogger.com,1999:blog-85252958630142199592024-03-12T18:33:14.388-07:00How to Cook Pork Shoulderhow to cook pork shoulder , cook pork shoulder crockpot,how to cook pork shoulder ribs,how to grill pork shoulder, how to smoke pork shoulder,cook smoked pork shoulder,cook pork shoulder slow cooker,cook pork shoulder steaks,cook pork shoulder blade roast,Juandelacruzhttp://www.blogger.com/profile/00239659217980252592noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8525295863014219959.post-89201162588264012952010-07-08T23:13:00.000-07:002010-07-08T23:17:16.047-07:00Cook Pork Shoulder Blade Roast<a href="http://www.cooknutri.com/meatandpoultry/pork/how-to-cook-pork-chops"><span style="font-size: large;"><b>Cook Pork Shoulder Blade Roast</b></span></a><br />
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<ul style="text-align: justify;"><li><span style="font-size: large;"><span style="font-size: small;"></span><span style="font-size: small;">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.</span></span></li>
</ul><ul style="text-align: justify;"><li><span style="font-size: large;"><span style="font-size: small;">Meat form the blade is relatively fatty making for juicy and flavorful roasts when cooked long and slow.</span></span></li>
</ul><ul style="text-align: justify;"><li><span style="font-size: large;"><span style="font-size: small;">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).</span></span></li>
</ul><ul style="text-align: justify;"><li><span style="font-size: large;"><span style="font-size: small;">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. </span></span></li>
</ul>PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>1.Remove roast from refrigerator one hour before cooking to bring to room temperature.</li>
</ul><ul style="text-align: justify;"><li>2.Adjust oven rack to middle position and heat oven to 275 degrees. Season roast generously with salt and pepper.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: justify;">Below are some excellent rub and spice recipes for cooking pork shoulder.</div><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>6.Cook, turning roast every 45 minutes for 3½-4 hours, until a fork slices easily in and out of the meat.</li>
</ul><ul style="text-align: justify;"><li>7.Transfer the boston pork roast from the pot, tent with tinfoil 20-30 minutes before carving or let cool down before pulling apart.</li>
</ul><div style="text-align: center;"><b>GRILL PORK SHOULDER BLADE ROAST</b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDayHYwiHVI/AAAAAAAAAXY/Yu0Yr7UP5AM/s1600/grilled_pork_chop_close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDayHYwiHVI/AAAAAAAAAXY/Yu0Yr7UP5AM/s320/grilled_pork_chop_close.jpg" /></a></div>INGREDIENTS :</div><div style="text-align: left;">1 lb. blade or chuck roast<br />
2 or 3 tbsp. olive oil<br />
1 sm. onion, chopped<br />
1/2 lb. ground sirloin<br />
1/2 lb. ground pork<br />
3-4 med. tomatoes<br />
1-2 tbsp. chili powder<br />
1 c. red wine<br />
3 c. cooked kidney beans (or 2 - 15 1/2 oz. cans, rinsed & drained)<br />
1/2 lb. cheddar cheese, grated<br />
Salt & freshly ground pepper<br />
Pinch cayenne pepper<br />
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PREPARATIONS : <br />
<ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: center;"><b>PORK SHOULDER BLADE ROAST RECIPE</b></div><div style="text-align: left;">RECIPE 1 : Pork Shoulder with Salsa Verde</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDazY3FRSvI/AAAAAAAAAXg/4kJ0nCUqz4g/s1600/pork+shoulder+blade+roast+recipe1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDazY3FRSvI/AAAAAAAAAXg/4kJ0nCUqz4g/s320/pork+shoulder+blade+roast+recipe1.jpg" /></a></div><ul style="text-align: justify;"><li>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.</li>
</ul>INGREDIENTS :<br />
(Salva Verde)<br />
<br />
3 anchovy fillets shopping list<br />
1 garlic clove, peeled shopping list<br />
3/4 cup chopped fresh Italian parsley shopping list<br />
1/3 cup (lightly packed) chopped fresh celery leaves shopping list<br />
1 1/2 tablespoons fresh lemon juice shopping list<br />
1 tablespoon finely grated lemon peel shopping list<br />
1 tablespoon red wine vinegar shopping list<br />
1 1/2 teaspoons chopped fresh rosemary shopping list<br />
1 1/2 teaspoons chopped fresh sage shopping list<br />
1/2 cup olive oil<br />
<br />
(Pork Shoulder)<br />
6 garlic cloves, minced shopping list<br />
2 tablespoons chopped fresh sage shopping list<br />
2 tablespoons chopped fresh rosemary shopping list<br />
1 tablespoon coarse kosher salt shopping list<br />
2 teaspoons freshly ground black pepper shopping list<br />
1 tablespoon olive oil shopping list<br />
1 8-pound whole bone-in pork shoulder roast (Boston butt)<br />
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PREPARATIONS:<br />
(Salsa Verde)<br />
<br />
<ul style="text-align: justify;"><li>With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl.</li>
</ul><ul style="text-align: justify;"><li>Add parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, chopped rosemary, and chopped sage. Using on/off turns, process until almost smooth.</li>
</ul><ul style="text-align: justify;"><li>With machine running, gradually add olive oil. Transfer salsa verde to bowl. Season with salt and pepper.</li>
</ul><div style="text-align: justify;">Note: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">(Pork Shoulder)</div><ul style="text-align: justify;"><li>Position rack in lowest third of oven; preheat to 450°F.</li>
</ul><ul style="text-align: justify;"><li>Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl.</li>
</ul><ul style="text-align: justify;"><li>Brush oil all over pork, then rub spice mixture all over.</li>
</ul><ul style="text-align: justify;"><li>Place pork on rack set in roasting pan. Roast 20 minutes.</li>
</ul><ul style="text-align: justify;"><li>Reduce heat to 300°F and continue to roast until instant-read thermometer inserted into center registers 185°F, about 6 1/2 hours.</li>
</ul><ul style="text-align: justify;"><li>Remove pork from oven; tent with foil to keep warm. Let rest 15 minutes.</li>
</ul><ul style="text-align: justify;"><li>Cut into 1/2-inch-thick pieces and serve with salsa verde alongside.</li>
</ul>RECIPE 2 : Pernil Aka Roast Pork Shoulder<br />
<ul style="text-align: justify;"><li> 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. </li>
</ul>INGREDIENTS :<br />
3-5 lb pork shoulder- If using larger roast, increase ingredients accordingly shopping list<br />
2 packets Goya Sazon con culantro y achiote shopping list<br />
adobo seasoning with or without pimiento, to taste shopping list<br />
2-3 cloves garlic, crushed shopping list<br />
1/4 cup olive or corn oil shopping list<br />
1 tsp oregano shopping list<br />
1 tsp fresh ground pepper shopping list<br />
aluminum foil<br />
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PREPARATIONS :<br />
<div style="text-align: justify;"><b>PREPARATION THE NIGHT BEFORE</b>- Rinse meat in cold water and pat dry</div><div style="text-align: justify;">With a sharp knife stab meat several times to make 3-4" slits.</div><div style="text-align: justify;">Go ahead, stab it good now- I also cut right underneath the fat layer of the roast to season later</div><div style="text-align: justify;">Season with Adobo all over outside of meat, to your liking</div><div style="text-align: justify;">In a small bowl/mixing cup mix oil, 1 packet of Sazon, oregano, pepper, and mashed garlic, until a chunky thick liquid forms</div><div style="text-align: justify;">Insert about 1-2 tsp of this mixture per hole you previously stabbed, and rub some underneath fat layer</div><div style="text-align: justify;">Sprinkle rest of the Sazon over entire roast</div><div style="text-align: justify;">Put in a Ziplock bag or covered bowl and refrigerate overnight</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>THE NEXT MORNING</b>-Preheat oven to 400</div><div style="text-align: justify;">Take out roast and let sit for at least 20 minutes, while oven is heating</div><div style="text-align: justify;">Put roast fat side up on top of rack in roasting pan</div><div style="text-align: justify;">Bake at 400 for 30 minutes, to brown meat</div><div style="text-align: justify;">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</div><div style="text-align: justify;">Let cool a bit so you don't burn</div><div style="text-align: justify;">Shred pork with two forks</div><br />
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<div style="text-align: center;"><b>PORK SHOULDER BLADE ROAST</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-OigRcQpfC8/TDa3scTECFI/AAAAAAAAAXo/norrV6QcNLg/s1600/oha+%21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-OigRcQpfC8/TDa3scTECFI/AAAAAAAAAXo/norrV6QcNLg/s320/oha+%21.jpg" /></a></div><div style="text-align: left;"><b><br />
</b></div><div style="text-align: left;">THE RECIPE :</div><div style="text-align: left;"></div><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: left;"><br />
</div><ul style="text-align: justify;"><li>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.</li>
</ul> THE GOOD :<br />
<ul style="text-align: justify;"><li> 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.</li>
</ul>THE BAD :<br />
<ul style="text-align: justify;"><li> 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.</li>
</ul>THE VERDICT :<br />
<ul style="text-align: justify;"><li> 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.</li>
</ul><div style="text-align: center;"><b>PORK SHOULDER ROAST CRAKLING : </b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDa5BRyWwnI/AAAAAAAAAXw/5pj3zuXO_Ec/s1600/Crakling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDa5BRyWwnI/AAAAAAAAAXw/5pj3zuXO_Ec/s320/Crakling.jpg" /></a></div><br />
INGREDIENTS :<br />
2kg bone-in shoulder of pork, skin on<br />
sea salt and freshly ground black pepper<br />
2 red onions, halved<br />
2 carrots, peeled and halved lengthways<br />
2 sticks of celery, halved<br />
1 bulb of garlic, skin on, broken into cloves<br />
6-8 fresh bay leaves<br />
600ml water or vegetable stock<br />
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PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: justify;"><br />
Preheat your oven to 220°C/425°F/gas 7.</div><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>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!)</li>
</ul><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>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).</li>
</ul><div style="text-align: center;"><b>COOK PORK LOIN RIB ROAST</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-OigRcQpfC8/TDa6Gq0TBZI/AAAAAAAAAX4/IMkLyypl1pc/s1600/rib.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-OigRcQpfC8/TDa6Gq0TBZI/AAAAAAAAAX4/IMkLyypl1pc/s320/rib.png" /></a></div><div style="text-align: left;"></div><div style="text-align: center;"></div><div style="text-align: left;">INGREDIENTS :</div><div style="text-align: left;">1 loin of pork (about 6 lbs.)<br />
3 tsp. salt<br />
1 tsp. freshly ground pepper<br />
1 tsp. dried thyme<br />
1/2 tsp. grated nutmeg<br />
2 carrots, chopped in thirds<br />
2 med. onions, peeled and thinly sliced<br />
1 garlic clove, crushed<br />
2 whole cloves<br />
2 celery ribs, chopped<br />
1 bay leaf<br />
1 1/4 c. dry white wine<br />
1 1/4 c. beef stock<br />
1/2 lemon<br />
1/2 c. water</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">PREPARATIONS:</div><div style="text-align: left;"></div><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: center;"><b>BONE IN PORK LOIN ROAST RECIPE</b></div><div style="text-align: left;">INGREDIENTS<b>:</b></div><div style="text-align: left;">1 bone-in pork loin (about 3 1/2 pounds)<br />
24 very thin slivers of garlic (from 1 or 2 cloves), plus 1 teaspoon finely chopped garlic<br />
1 teaspoon finely ground fennel seeds<br />
2 teaspoons coarse salt<br />
1 teaspoon freshly ground pepper<b><br />
</b></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDa7WOGrZLI/AAAAAAAAAYA/LNgzN-UtqUY/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDa7WOGrZLI/AAAAAAAAAYA/LNgzN-UtqUY/s320/1.jpg" /></a></div><div style="text-align: left;"><b> </b>INTRODUCTION :<b><br />
</b></div><ul style="text-align: justify;"><li>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.</li>
<li>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.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDa7z1vERhI/AAAAAAAAAYI/Lw_r44TcWK8/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDa7z1vERhI/AAAAAAAAAYI/Lw_r44TcWK8/s320/2.jpg" /></a></div> STEP 1 : MAKE SLITS<br />
<ul style="text-align: justify;"><li>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.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDa8N6QBgkI/AAAAAAAAAYQ/amrMDyK6hPE/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDa8N6QBgkI/AAAAAAAAAYQ/amrMDyK6hPE/s320/3.jpg" /></a></div> STEP 2 : CUT PORK<br />
<ul style="text-align: justify;"><li>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.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDa8jKpap0I/AAAAAAAAAYY/G8CAhEBqw7U/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDa8jKpap0I/AAAAAAAAAYY/G8CAhEBqw7U/s320/4.jpg" /></a></div> STEP 3 : SEASON PORK<br />
<ul style="text-align: justify;"><li>Season inside the pocket with salt and pepper, then add chopped garlic and about 1/4 teaspoon fennel seed, spreading evenly.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDa8480lP7I/AAAAAAAAAYg/0gHWCUjbf6k/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDa8480lP7I/AAAAAAAAAYg/0gHWCUjbf6k/s320/5.jpg" /></a></div>STEP 4 : TIE PORK<br />
<ul><li>Tie roast closed with kitchen twine. Season generously with salt and pepper.</li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDa9ZuagvQI/AAAAAAAAAYw/qjvr8TlRKUE/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDa9ZuagvQI/AAAAAAAAAYw/qjvr8TlRKUE/s320/6.jpg" /></a></div> STEP 6 : SERVE PORK<br />
<ul style="text-align: justify;"><li>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).</li>
</ul><br />
<div style="text-align: left;"></div></div>Juandelacruzhttp://www.blogger.com/profile/00239659217980252592noreply@blogger.com1tag:blogger.com,1999:blog-8525295863014219959.post-23852551553814948132010-07-08T21:07:00.000-07:002010-07-08T21:08:36.106-07:00Cook Pork Shoulder Steaks<span style="font-size: large;"><a href="http://www.cooknutri.com/meatandpoultry/pork/how-to-cook-pork-chops">Cook Pork Shoulder Steaks</a></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDaLvzIBXPI/AAAAAAAAAVo/5urJB3li2aY/s1600/cook-pork-shoulder-blade-steak-800X800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDaLvzIBXPI/AAAAAAAAAVo/5urJB3li2aY/s320/cook-pork-shoulder-blade-steak-800X800.jpg" /></a></div><ul style="text-align: justify;"><li><span style="font-size: large;"><span style="font-size: small;"></span><span style="font-size: small;">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. </span></span></li>
</ul>INGREDIENTS :<br />
Pork Shoulder Blade Steaks Grill Foil Chopped<br />
Vegetables or Fruit<br />
Your Favorite Sauce or Marinade<br />
<br />
PREPARATIONS :<br />
<ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>Sear both sides of the pork shoulder blade steak for 1-2 minutes on direct heat.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><br />
<i>RELATED ARTICLES</i> <br />
<br />
<div style="text-align: center;"><b>COOKING PORK CHOPS GRILL</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDaS1eMmFZI/AAAAAAAAAVw/baTf-p2hrmw/s1600/PA1011_Grilled_Pork_Chops_lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDaS1eMmFZI/AAAAAAAAAVw/baTf-p2hrmw/s320/PA1011_Grilled_Pork_Chops_lg.jpg" /></a></div><div style="text-align: left;">INGREDIENTS:</div>4 pork chops (about 1/2-inch thick)<br />
Neely's Seasoning, recipe follows<br />
Neely's BBQ Sauce, recipe follows<br />
<br />
NEELY'S SEASONING <br />
1 cup paprika<br />
3 1/2 tablespoons sugar<br />
1/2 teaspoon onion powder<br />
<br />
NEELY'S BARBECUE<br />
2 cups ketchup<br />
1 cup water<br />
6 tablespoons brown sugar<br />
5 tablespoons white sugar<br />
1 1/2 teaspoons freshly ground black pepper<br />
1 1/2 teaspoons onion powder<br />
1 1/2 teaspoons dry mustard powder<br />
1 1/2 teaspoons paprika<br />
1/2 lemon, juiced<br />
1 teaspoon Worcestershire sauce<br />
1/2 cup apple cider vinegar<br />
1 teaspoon light corn syrup<br />
<ul style="text-align: justify;"><li>Combine all of the sauce ingredients in a large saucepan or Dutch oven.</li>
</ul><ul style="text-align: justify;"><li>Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.</li>
</ul><ul style="text-align: justify;"><li>Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.</li>
</ul>PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li> 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.</li>
<li>Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving.</li>
</ul><div style="text-align: center;"><b>GRILL PORK LOIN CHOPS</b></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDaUz9xg75I/AAAAAAAAAV4/BgwFKQwZt7Q/s1600/makulet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDaUz9xg75I/AAAAAAAAAV4/BgwFKQwZt7Q/s320/makulet.jpg" /></a></div><div style="text-align: left;">INGREDIENTS FOR THE PORK :</div>4 ea., 8-10 oz. Kurobuta pork loin chops shopping list<br />
½ cup extra virgin olive oil shopping list<br />
3-4 cloves garlic, smashed shopping list<br />
2 sprigs Fresh rosemary shopping list<br />
3 sprigs Fresh thyme shopping list<br />
kosher salt to taste shopping list<br />
fresh cracked pepper to taste<br />
<br />
INGREDIENTS FOR THE SAUCE :<br />
2 cups Madeira shopping list<br />
2 cups merlot shopping list<br />
1 cups veal stock shopping list<br />
1 spring Fresh rosemary shopping list<br />
2 ea., bay leaves shopping list<br />
4 shallots, finely chopped shopping list<br />
½ cup leeks, white part only, chopped shopping list<br />
½ cup mushroom scraps, chopped shopping list<br />
½ cup carrot, chopped shopping list<br />
1 Tbsp. black peppercorns shopping list<br />
8 oz. unsalted butter shopping list<br />
½ cup nicoise olives, seeds removed and halved shopping list<br />
kosher salt to taste <br />
<br />
<br />
PREPARATIONS : <br />
<ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: center;"><b>PORK SHOULDER STEAK BAKE</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDaWxOVD0lI/AAAAAAAAAWA/cnb1r1b_Jg0/s1600/pork-steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDaWxOVD0lI/AAAAAAAAAWA/cnb1r1b_Jg0/s320/pork-steak.jpg" /></a></div><ul style="text-align: justify;"><li>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.</li>
</ul>INGREDIENTS :<br />
4 lbs pork shoulder steaks (about 1-inch thick)<br />
seasoning salt or white salt<br />
fresh ground black pepper<br />
vegetable oil, as needed<br />
2 medium onions, chopped<br />
2 tablespoons fresh minced garlic (or to taste)<br />
1 large green bell pepper, seeded and sliced<br />
1 teaspoon dried red pepper flakes (or to taste, adjust to suit heat level)<br />
1 3/4 cups ketchup<br />
2/3 cup honey<br />
1/2 cup cider vinegar<br />
1/4 cup Worcestershire sauce, plus<br />
2 tablespoons Worcestershire sauce<br />
2 lemons, juice of, fresh<br />
2 tablespoons mustard powder (can use a little more)<br />
2-3 teaspoons bottled horseradish sauce<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>Set oven to 350 degrees.</li>
</ul><ul style="text-align: justify;"><li>Grease a 13 x 9-inch baking dish.</li>
</ul><ul style="text-align: justify;"><li>Season the steaks with seasoning salt or white salt and pepper.</li>
</ul><ul style="text-align: justify;"><li>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!).</li>
</ul><ul style="text-align: justify;"><li>Transfer the steaks to the prepared baking dish (cut them if needed to fit in the dish).</li>
</ul><ul style="text-align: justify;"><li>Top the steaks with green bell pepper slices.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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).</li>
</ul><ul style="text-align: justify;"><li>Pour the sauce over the browned pork steaks in the baking dish.</li>
</ul><ul style="text-align: justify;"><li>Cover tightly with heavy foil.</li>
</ul><ul style="text-align: justify;"><li>Bake for 1 hour.</li>
</ul><ul style="text-align: justify;"><li>Uncover and season sauce with salt if desired and turn the steaks over with long tongs.</li>
</ul><ul style="text-align: justify;"><li>Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender.</li>
</ul><ul style="text-align: justify;"><li>Skim off any fat from the top of the sauce.</li>
</ul><br />
<div style="text-align: center;"><b>PORK NECK STEAK RECIPE</b></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDaYU1MhE-I/AAAAAAAAAWI/KE0pboxnUiI/s1600/pork+neck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDaYU1MhE-I/AAAAAAAAAWI/KE0pboxnUiI/s320/pork+neck.jpg" /></a></div><div style="text-align: left;">INGREDIENTS : </div><div style="text-align: left;">3 kg Pork neck trimmed of sinew<br />
2 shallots peeled and finely chopped<br />
4 Cloves Garlic peeled and finely chopped<br />
50 g Butter<br />
10 Prunes or dried figs or apricots, roughly chopped<br />
Pistachio roughly chopped<br />
Basil washed and roughly torn<br />
10 sage leaves roughly chopped<br />
Good handful coarse breadcrumbs<br />
Balsamic vinegar about a tablespoon<br />
1 tablespoon best quality Olive Oil<br />
Sea salt and cold pressed Olive Oil<br />
1 tablespoon Olive Oil</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">FOR THE CANNELLINI BEANS</div><div style="text-align: left;">2 large handfuls cannellini beans<br />
6 sprigs Sage<br />
2 Tomatoes<br />
3 Cloves Garlic peeled<br />
Extra Virgin Olive Oil</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">PREPARATIONS :</div><div style="text-align: left;"></div><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>2. Season the meat generously with pepper.</li>
</ul><ul style="text-align: justify;"><li>3. Heat the knob of butter in a pot and gently sauté the shallot and garlic until almost transparent but without colour.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>8. Slice the pork into inch thick pieces.</li>
</ul><ul style="text-align: justify;"><li>9. Dress the cannellini beans with a little vinegar, extra virgin olive oil, salt and pepper.</li>
</ul><ul style="text-align: justify;"><li>10. Arrange the cannellini beans with the pork and drizzle a few of the roasting juices over the top and serve immediately.</li>
</ul><div style="text-align: left;">FOR CANNELLINE BEANS : </div><div style="text-align: left;"></div><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: center;"><b>PORK SHOULDER STEAK RECIPE</b></div><div style="text-align: left;">SAUCY PORK STEAK RECIPE 1<b> </b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDaaOISzsLI/AAAAAAAAAWQ/tPtK-EdKhGQ/s1600/pork+steck+recipe+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDaaOISzsLI/AAAAAAAAAWQ/tPtK-EdKhGQ/s320/pork+steck+recipe+1.jpg" /></a></div><div style="text-align: left;"><br />
</div><ul><li>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.</li>
</ul>INGREDIENTS :<br />
1 pork blade steak<br />
SAUCE<br />
1 cup undiluted tomato soup (about 3/4 can)<br />
3-4 tablespoons Worcestershire sauce<br />
1 tablespoon rice vinegar<br />
2 tablespoons beer<br />
4 tablespoons Heinz Chili Sauce<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>Mix sauce ingredients together.</li>
</ul><ul style="text-align: justify;"><li>Refrigerate for at least one hour before using.</li>
</ul><ul style="text-align: justify;"><li>Trim excess fat from pork steak.</li>
</ul><ul style="text-align: justify;"><li>If possible, cut it in half.</li>
</ul><ul style="text-align: justify;"><li>Put half of the pork steak in bottom of a crockpot.</li>
</ul><ul style="text-align: justify;"><li>Spread some of the sauce on top of the steak.</li>
</ul><ul style="text-align: justify;"><li>Lay the other half on top of that.</li>
</ul><ul style="text-align: justify;"><li>Pour the remainder of the sauce onto the steak.</li>
</ul><ul style="text-align: justify;"><li>Cook on high for 2 hours.</li>
</ul><ul style="text-align: justify;"><li>Turn down to low and cook another 45 minutes to 1 hour or until tender and falling off the bone.</li>
</ul><br />
PORK STEAK RECIPE 2 <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDabqBcwv-I/AAAAAAAAAWY/eshk-BwINH0/s1600/pork+steck+recipe+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDabqBcwv-I/AAAAAAAAAWY/eshk-BwINH0/s320/pork+steck+recipe+2.jpg" /></a></div>INGREDIENTS :<br />
2 tablespoons canola oil<br />
4 pork steaks<br />
salt and pepper<br />
garlic powder<br />
1 large onion, chopped<br />
1 cup fresh mushrooms, sliced or<br />
2 (4 1/2 ounce) cans sliced mushrooms<br />
2 (10 3/4 ounce) cans cream of mushroom soup<br />
1 3/4 cups water<br />
1 (1 ounce) package dry onion soup mix<br />
1 tablespoon Worcestershire sauce<br />
<br />
PREPARATIONS :<br />
<br />
<ul><li>Preheat oven to 350 degrees.</li>
</ul><ul><li>Heat oil in large skillet over medium-high heat.</li>
</ul><ul><li>Brown steaks on each side.</li>
</ul><ul><li>While browning, season steaks with salt, pepper, and garlic powder.</li>
</ul><ul><li>Transfer steaks to a 9x13 inch casserole dish.</li>
</ul><ul><li>Sauté the onions and mushrooms in the same skillet.</li>
</ul><ul><li>Add water, Worcestershire sauce, dry soup mix, and mushroom soup; mix together until sauce forms.</li>
</ul><ul><li>Pour sauce over steaks.</li>
</ul><ul><li>Cover dish with aluminum foil.</li>
</ul><ul><li>Bake in preheated oven for 90 minutes.</li>
</ul><br />
<div style="text-align: center;"><b>HOW TO COOK PORK SIRLOIN CHOPS </b></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDadHFe-dTI/AAAAAAAAAWg/Ceoucd-ocUI/s1600/pork+loins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDadHFe-dTI/AAAAAAAAAWg/Ceoucd-ocUI/s320/pork+loins.jpg" /></a></div><div style="text-align: left;">INGREDIENTS : </div><div style="text-align: left;">4 med. sized peaches<br />
1 tbsp. Dijon mustard<br />
1 tbsp. salad oil<br />
1/2 tsp. salt<br />
Honey<br />
4 pork loin, blade, rib, or sirloin chops, each 1 inch thick<br />
Parsley sprigs for garnish</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">PREPARATIONS :</div><div style="text-align: left;"></div><ul style="text-align: justify;"><li>About 45 minutes before serving: Peel, pit, and chop 2 peaches. Peel, halve, and pit remaining 2 peaches; set aside.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul><li style="text-align: justify;">Arrange pork chops and peach fans on platter; garnish with parsley sprigs. Makes 4 main dish servings.</li>
</ul><div style="text-align: center;"><b>COOK PORK RIB CHOPS </b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDad3qjWrWI/AAAAAAAAAWo/3Jjjbm_6Jg0/s1600/pork+ribs+chops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDad3qjWrWI/AAAAAAAAAWo/3Jjjbm_6Jg0/s320/pork+ribs+chops.jpg" /></a></div><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDaeJlHFIyI/AAAAAAAAAWw/EW35djontiQ/s1600/pork+ribs+chops+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDaeJlHFIyI/AAAAAAAAAWw/EW35djontiQ/s320/pork+ribs+chops+2.jpg" /></a></div><br />
<ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.)</li>
</ul><ul style="text-align: justify;"><li>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...</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>The top photo shows the chops being served with mashed potatoes, gravy, and green beans & onions. </li>
</ul><div style="text-align: center;"> <b>BAKED BARBECUE PORK CHOPS</b></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDafglD84gI/AAAAAAAAAW4/sIm7wsnpzis/s1600/last.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDafglD84gI/AAAAAAAAAW4/sIm7wsnpzis/s320/last.jpg" /></a></div><ul style="text-align: justify;"><li>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.</li>
</ul>INGREDIENTS :<br />
<br />
4 boneless pork loin chops (3/4 inch thick and 4 ounces each)<br />
1/2 teaspoon salt, divided<br />
1/4 teaspoon pepper<br />
2 teaspoons canola oil<br />
1/3 cup water<br />
1/4 cup ketchup<br />
2 tablespoons cider vinegar<br />
1/4 teaspoon celery seed<br />
1/8 teaspoon ground nutmeg<br />
1 bay leaf<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>Cover and bake at 350° for 15-20 minutes or until a meat thermometer reads 160°. Discard bay leaf. Yield: 4 servings.</li>
</ul><br />
<i>COOK , SERVE , EAT WELL AND ENJOY ! ! !</i>Juandelacruzhttp://www.blogger.com/profile/00239659217980252592noreply@blogger.com0tag:blogger.com,1999:blog-8525295863014219959.post-14171383804504156962010-07-08T19:33:00.000-07:002010-07-08T19:33:24.880-07:00Cook Pork Shoulder Slow Cooker<span style="font-size: large;"><b><a href="http://www.cooknutri.com/meatandpoultry/pork/how-to-cook-pork-chops">Cook Pork Shoulder Slow Cooker</a></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDZ5fCzjzLI/AAAAAAAAAUg/WByqADqUVsk/s1600/6a00d8341c113653ef00e54fced6978834-800wi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDZ5fCzjzLI/AAAAAAAAAUg/WByqADqUVsk/s320/6a00d8341c113653ef00e54fced6978834-800wi.jpg" /></a></div><ul style="text-align: justify;"><object height="340" width="560"><param name="movie" value="http://www.youtube.com/v/Xb95nrFsnZY&hl=en_US&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Xb95nrFsnZY&hl=en_US&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object>
<li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul>INGREDIENTS :<br />
7 pound piece of bone-in pork shoulder, aka pork butt<br />
salt & pepper<br />
2 28 oz jars sauerkraut<br />
5 whole allspice berries<br />
1 tsp fennel seeds<br />
1" stick cinnamon<br />
5 whole cloves<br />
2 (12 ounce) bottles of beer, preferably not a lite beer, but something fuller bodied - I used Columbus Brewing Company's Ohio Honey Wheat<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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. </li>
</ul><b>Hoppin' John Servers About 6 </b><br />
INGREDIENTS :<br />
6 nice thick strips of bacon, cut into 4 strips lengthwise, and then into 1/4" dice<br />
1 medium red onion, small dice<br />
1 red bell pepper, small dice<br />
1 green bell pepper, small dice<br />
Pinch red pepper flakes<br />
4 cloves garlic, mashed in garlic press<br />
1 1/2 cups long grain white rice<br />
2 cans black eye peas, drained and rinsed<br />
3 cups chicken stock (homemade, of course) or water, plus a little more if needed<br />
salt and pepper to taste<br />
4 tbsp butter<br />
Lots of Tabasco, to serve<br />
<br />
PREPARATIONS : <br />
<br />
<ul style="text-align: justify;"><li>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. </li>
</ul><ul style="text-align: justify;"><li>Serve with the bottle of Egly you brought home from work and didn't have the energy to drink.</li>
</ul><br />
<br />
<div style="text-align: center;"><b>PORK SIRLOIN ROAST SLOW COOKER </b> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDZ9W7DkTuI/AAAAAAAAAUo/GpBnBcUGXV4/s1600/pork+sirloin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDZ9W7DkTuI/AAAAAAAAAUo/GpBnBcUGXV4/s320/pork+sirloin.jpg" /></a></div><div style="text-align: left;"><br />
</div><ul style="text-align: justify;"><li>This delicious one dish crockpot recipe combines a pork sirloin roast with lots of vegetables, seasoned with allspice and apple butter. </li>
</ul>INGREDIENTS :<br />
3 lb. boneless pork sirloin roast<br />
1 Tbsp. vegetable oil<br />
1 acorn squash<br />
2 sweet potatoes, peeled<br />
1/2 cup apple butter<br />
3 Tbsp. prepared horseradish<br />
1 Tbsp. cornstarch<br />
1/2 tsp. ground allspice<br />
1/4 tsp. pepper<br />
1 cup chicken broth<br />
1 teaspoon dried thyme leaves<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>In a small bowl, mix together apple butter, horseradish, cornstarch, allspice, pepper, chicken broth, and thyme. Pour into slow cooker.</li>
</ul><ul style="text-align: justify;"><li>Cover crockpot and cook on low for 7-9 hours until pork and vegetables are tender. 8 servings</li>
</ul>Prep Time: 20 minutes<br />
Cook Time: 8 hours<br />
Total Time: 8 hours, 20 minutes<br />
<br />
Calories: 410<br />
Fat: 12 grams<br />
Sodium: 200 mg<br />
Vitamin A: 100% DV<br />
Vitamin C: 30% DV<br />
<br />
<br />
<br />
<div style="text-align: center;"> <b>RECIPE PORK SHOULDER SLOW COOKER</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDZ_S5znr2I/AAAAAAAAAU4/M7XGo6O5uPk/s1600/recipe+pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDZ_S5znr2I/AAAAAAAAAU4/M7XGo6O5uPk/s320/recipe+pork.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><ul style="text-align: justify;"><li>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." <b><br />
</b></li>
</ul><div style="text-align: left;">INGREDIENTS :</div><div style="text-align: left;">3 pounds pork shoulder<br />
2 (1 ounce) packages taco seasoning mix<br />
chili powder to taste<br />
crushed red pepper to taste<br />
</div><div style="text-align: left;">PREPARATIONS :</div><div style="text-align: left;"></div><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>2.Remove pork shoulder from pot and shred.</li>
</ul><div style="text-align: center;"><b>COOK PORK SHOULDER PRESSURE COOKER</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-OigRcQpfC8/TDaBF8M2HII/AAAAAAAAAVA/a4L_YDyZPg0/s1600/pressure+cooker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-OigRcQpfC8/TDaBF8M2HII/AAAAAAAAAVA/a4L_YDyZPg0/s320/pressure+cooker.jpg" /></a></div><div style="text-align: left;"><br />
</div><ul style="text-align: justify;"><li>Apples and caraway seed are traditional flavorings for a pork shoulder roast that cooks to perfection in your pressure cooker.</li>
</ul>INGREDIENTS :<br />
<br />
<ul><li class="ingredient">3- to 3-1/2 lb. pork shoulder roast</li>
<li class="ingredient">1 tsp. caraway seed, crushed</li>
<li class="ingredient">1/2 tsp. salt</li>
<li class="ingredient">1/2 tsp. pepper</li>
<li class="ingredient">2 Tbsp. vegetable oil</li>
<li class="ingredient">1 onion, cut into wedges</li>
<li class="ingredient">1 cup water</li>
<li class="ingredient">3/4 cup apple cider OR apple juice</li>
<li class="ingredient">3 medium cooking apples, cut into wedges</li>
</ul>PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>Allow pressure to come down naturally, then carefully remove lid. Transfer meat and onion to a serving platter; keep warm by covering with foil.</li>
</ul><ul style="text-align: justify;"><li>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 </li>
</ul><div style="text-align: center;"> <b>COOK PULLED PORK SLOW COOKER</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDaEEAULKVI/AAAAAAAAAVI/BJeHqMsuT5c/s1600/pulled+pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDaEEAULKVI/AAAAAAAAAVI/BJeHqMsuT5c/s320/pulled+pork.jpg" /></a></div><ul style="text-align: justify;"><li> 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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: left;">INGREDIENTS : </div><div style="text-align: left;">5-6 lb. pork shoulder/pork butt<br />
1 medium onion, thinly sliced<br />
1 cup ketchup<br />
2/3 cup apple cider vinegar<br />
1/2 cup brown sugar<br />
1/2 cup tomato paste<br />
3 tbsp Worcestershire sauce<br />
3 tbsp mustard<br />
2 tsp paprika<br />
2 tsp garlic powder<br />
pinch cayenne pepper<br />
1 1/2 tsp salt<br />
1 1/2 tsp ground black pepper<br />
3/4 cup water</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">PREPARATIONS : </div><div style="text-align: justify;"></div><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>Cook over low heat for about 8 hours (or according to your slow cooker’s presets).</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>Serve on soft sandwich rolls, topped with extra barbecue sauce.</li>
</ul><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><b>COOK PORK ROAST SLOW COOKER</b> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-OigRcQpfC8/TDaF4RFwfKI/AAAAAAAAAVQ/9POWrUYOqMM/s1600/sif27696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-OigRcQpfC8/TDaF4RFwfKI/AAAAAAAAAVQ/9POWrUYOqMM/s320/sif27696.jpg" /></a></div><div style="text-align: left;"> Cooking Sequence</div><ul><li>Prepare pork and begin to slow cook</li>
</ul><ul><li>Allow roast to slow cook - 8 to 10 hours</li>
</ul><ul><li>25 minutes before serving, prepare potatoes and peppers; serve - 25 minutes </li>
</ul><div style="text-align: left;">INGREDIENTS FOR THE PORK ROAST :</div><div style="text-align: left;">olive oil cooking spray<br />
1 pork shoulder roast (about 4 lb)<br />
1 teaspoon adobo seasoning<br />
1/4 teaspoon pepper<br />
6 fresh garlic cloves<br />
2 chorizo links (about 3 oz)<br />
1 (4.5-ounce) can chopped green chiles (undrained) </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">PREPARATIONS :</div><div style="text-align: left;"></div><ul style="text-align: justify;"><li>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).</li>
</ul><ul style="text-align: justify;"><li>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).</li>
</ul><ul style="text-align: justify;"><li>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.)</li>
</ul><div style="text-align: justify;">INGREDIENTS FOR FRIED POTATOES :</div><div style="text-align: justify;"> olive oil cooking spray<br />
1 (20-ounce) package homestyle sliced potatoes<br />
1/4 teaspoon salt<br />
1/8 teaspoon pepper<br />
1 lemon (for juice, rinsed) </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">PREPARATIONS : </div><div style="text-align: justify;"> </div><ul style="text-align: justify;"><li>1. Preheat large sauté pan on medium-high 2–3 minutes.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>3. Squeeze juice of one-half lemon over potatoes; toss to coat and serve.</li>
</ul>INGREDIENTS FOR BROILED PEPPER :<br />
aluminum foil<br />
2 large bell peppers (rinsed)<br />
2 fresh garlic cloves<br />
1/2 teaspoon adobo seasoning<br />
1/8 teaspoon pepper<br />
olive oil cooking spray<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>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).</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><br />
<br />
<div style="text-align: center;"> <b>COOK PORK SHOULDER SMOKER</b> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-OigRcQpfC8/TDaJB2LOcSI/AAAAAAAAAVg/SvFJSNuz7kg/s1600/cook-pork-shoulder-electric-smoker-200X200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-OigRcQpfC8/TDaJB2LOcSI/AAAAAAAAAVg/SvFJSNuz7kg/s320/cook-pork-shoulder-electric-smoker-200X200.jpg" /></a></div><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>It takes a little advanced planning because smoking is a slow process, but it's well worth the wait.</li>
</ul><div style="text-align: justify;">THINGS YOU'LL NEED :</div><div style="text-align: justify;"> Electric smoker big enough for a 9 lb. roast<br />
Grounded power supply<br />
Hickory chips<br />
Water<br />
7-9 lb. pork shoulder roast (butt portion preferred over picnic by grill masters)<br />
North Carolina-style barbecue sauce<br />
Sauce brush<br />
Meat thermometer<br />
Foil<br />
Two forks to shred the roast<br />
Hamburger buns</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">PREPARATIONS : </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div>Make the rub.<div style="text-align: justify;">2 tbsp. half-sharp (mildly spicy) paprika<br />
2 tsp. garlic powder<br />
2 tsp. dry mustard powder<br />
2 tbsp. packed brown sugar<br />
1 tbsp. kosher salt flakes<br />
1 tbsp. freshly ground black pepper</div><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: justify;">A professional-style smoker for a crowd.<br />
Make the North Carolina-style barbecue sauce.<br />
1 cup cider vinegar<br />
2 tbsp. prepared yellow mustard<br />
1 tbsp. kosher salt flakes<br />
1/2 tsp. cayenne pepper<br />
1 tbsp. crushed red pepper flakes<br />
2 tbsp. packed brown sugar</div><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul>A table-top smoker<ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: justify;">Cooking </div><ul style="text-align: justify;"><li>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.)</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>Brush the North Carolina-style barbecue sauce onto the pork shoulder during the last 30 minutes of smoking.</li>
</ul><div style="text-align: justify;">Small, economical smoker</div><ul style="text-align: justify;"><li>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.</li>
</ul><br />
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<ul style="text-align: justify;"></ul>Juandelacruzhttp://www.blogger.com/profile/00239659217980252592noreply@blogger.com0tag:blogger.com,1999:blog-8525295863014219959.post-86337964735142718712010-07-08T18:17:00.000-07:002010-07-08T18:17:22.019-07:00Cook Smoked Pork Shoulder<span style="font-size: large;"><b><a href="http://www.cooknutri.com/meatandpoultry/pork/how-to-cook-pork-chops">Cook Smoked Pork Shoulder</a></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDQ4CWuF38I/AAAAAAAAATg/8Gxs0uUK-3Q/s1600/porkShoulder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDQ4CWuF38I/AAAAAAAAATg/8Gxs0uUK-3Q/s320/porkShoulder.jpg" /></a></div><br />
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<ul style="color: black; text-align: justify;"><li>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.</li>
</ul><ul style="color: black; text-align: justify;"><li>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.</li>
</ul><ul style="color: black; text-align: justify;"><li>Serves 12 to 15</li>
</ul>INDIRECT HEAT : (Meat-injection syringe required)<br />
<br />
<div style="text-align: justify;">1 Tbsp paprika<br />
1 Tbsp granulated sugar<br />
1 Tbsp kosher salt<br />
1 Tbsp freshly ground black pepper<br />
1 tsp freshly ground white pepper<br />
1 tsp granulated garlic or garlic powder<br />
1 tsp dry mustard<br />
1 5- to 7-pound bone-in pork butt or picnic shoulder<br />
1 cup strained Cuban mojo marinade or 1 cup apple juice mixed with 1/4 cup kosher salt<br />
6 to 8 cups hickory or apple wood chips, soaked in water for at least 1 hour<br />
Lexington Style Sauce (see recipe below) or your favourite barbecue sauce</div><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li><span style="font-family: book antiqua,palatino;">Editor’s note: Cuban mojo marinade is available in Ontario under the Goya brand.</span></li>
</ul>PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>Drain the wood chips. Preheat your grill using all burners set on high for 10 to 12 minutes with the lid closed.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: center;"><b>LEXINGTON-STYLE BARBECUE SAUCE</b></div><ul style="text-align: justify;"><li>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.</li>
</ul>MAKES ABOUT 3 CUPS :<br />
<br />
2 cups apple-cider vinegar<br />
1/2 cup water<br />
1/2 cup ketchup<br />
2 Tbsp light brown sugar<br />
1 Tbsp hot pepper sauce<br />
2 tsp crushed red chile flakes<br />
2 tsp kosher salt<br />
1 tsp freshly ground black pepper<br />
<br />
PREPARATIONS:<br />
<br />
<ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><br />
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<div style="text-align: center;"><b>REHEAT SMOKED PORK SHOULDER</b> <b></b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDQ6q7eREtI/AAAAAAAAATo/xjn8YFRhuMg/s1600/reheat+smoked+pork+shoulder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDQ6q7eREtI/AAAAAAAAATo/xjn8YFRhuMg/s320/reheat+smoked+pork+shoulder.jpg" /></a></div><ul style="text-align: justify;"><li><b> </b>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.</li>
</ul>INGREDIENTS :<br />
Pork shoulder<br />
Aluminum pan<br />
Aluminum foil<br />
Apple juice<br />
Oven<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>Place the pork shoulder inside an aluminum pan. You can get disposable pans at your local grocery and dollar stores.</li>
</ul><ul style="text-align: justify;"><li>Preheat your oven to 250 degrees F.</li>
</ul><ul style="text-align: justify;"><li>Pour 1 1/2 cups of apple juice in the aluminum pan.</li>
</ul><ul style="text-align: justify;"><li>Cover the aluminum pan with foil and place it in the oven.</li>
</ul><ul style="text-align: justify;"><li>Heat for one hour and eat.</li>
</ul><br />
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<div style="text-align: center;"><b>GRILL SMOKED PORK SHOULDER</b></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDQ9vubWi4I/AAAAAAAAATw/tK-rrSyah6w/s1600/pork-shoulder-sl-258500-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDQ9vubWi4I/AAAAAAAAATw/tK-rrSyah6w/s320/pork-shoulder-sl-258500-l.jpg" /></a></div><div style="text-align: justify;"><ul><li><b> </b>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.</li>
</ul></div>Prep Time: 30 minutes<br />
Cook Time: 5 hours 30 minutes<br />
Chill: 30 minutes<br />
Yield: 6 servings<br />
<br />
INGREDIENTS :<br />
1 (5- to 6-pound) pork shoulder or Boston butt pork roast<br />
2 teaspoons salt<br />
10 pound hardwood charcoal, divided<br />
Hickory wood chunks<br />
<br />
<br />
PREPARATION :<br />
<ul style="text-align: justify;"><li>Sprinkle pork with salt; cover and chill 30 minutes.</li>
</ul><ul style="text-align: justify;"><li>Prepare charcoal fire with half of charcoal in grill; let burn 15 to 20 minutes or until covered with gray ash.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.)</li>
</ul><ul style="text-align: justify;"><li>Remove pork; cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.</li>
</ul><br />
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<div style="text-align: center;"> <b>COOK SMOKED PORK</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDRCKVHjs7I/AAAAAAAAAT4/RJZWJ1FwRZ8/s1600/smoked-pork-sl-258873-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDRCKVHjs7I/AAAAAAAAAT4/RJZWJ1FwRZ8/s320/smoked-pork-sl-258873-l.jpg" /></a></div><br />
<ul style="text-align: justify;"><li> 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.</li>
</ul>INGREDIENTS :<br />
Smoked pork neck bones<br />
crock pot or slow cooker<br />
water, sdeasonings<br />
beans<br />
cabbage<br />
hoisin sace<br />
barbecue sauce<br />
veggies and other ingredients as noted<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: justify;"></div><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: justify;"></div><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: justify;"></div><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: justify;"></div><ul style="text-align: justify;"><li>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.</li>
</ul><br />
<div style="text-align: center;"><b>COOK SMOKED BRIS</b><b>KET</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDRFZ3hCVXI/AAAAAAAAAUA/nQMtMdsKDh0/s1600/Smoked+Brisket+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDRFZ3hCVXI/AAAAAAAAAUA/nQMtMdsKDh0/s320/Smoked+Brisket+1.jpg" /></a></div><div style="text-align: left;"><br />
</div><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul>PREPARING THE BRISKET :<br />
<br />
<ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>You can either rub the brisket with a sauce, such as mustard, or marinate it.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul>SMOKING THE BRISKET :<br />
<br />
<ul style="text-align: justify;"><li>You will need a smoke cooker. There are different types of smoke cookers – propane smokers, water smokers, and charcoal smokers.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>The smoked flavor that the brisket will acquire depends on the kind of wood you use. In Texas, people favor mesquite.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul>SLICING THE BRISKET :<br />
<br />
<ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: center;"><b>SHOULDER PICNIC</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDRHV5b9OwI/AAAAAAAAAUI/R3OBL99RdxU/s1600/PICNIC+SHOULDER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDRHV5b9OwI/AAAAAAAAAUI/R3OBL99RdxU/s320/PICNIC+SHOULDER.jpg" /></a></div><div style="text-align: left;"><br />
</div>Honey & Brown Sugar Glazed Picnic Shoulder Ham.<br />
<ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: center;"> <b>SMOKED PORK RIB RECIPE</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDRLtlV-J5I/AAAAAAAAAUQ/twrW7eM2Xzo/s1600/RIBSZZZZ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDRLtlV-J5I/AAAAAAAAAUQ/twrW7eM2Xzo/s320/RIBSZZZZ.jpg" /></a></div><div style="text-align: left;">INGREDIENTS :</div><div style="text-align: left;">2 racks pork ribs<br />
House Seasoning, recipe follows<br />
Jerry's Basting Sauce, recipe follows<br />
Favorite BBQ sauce, if desired</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">PREPARATIONS : </div><div style="text-align: left;"></div><ul style="text-align: justify;"><li>Prepare smoker to 250 degrees F. I use charcoal and wood chips such as hickory.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><div style="text-align: left;">HOUSE SEASONING : </div><div style="text-align: left;">1 cup salt<br />
1/4 cup black pepper<br />
1/4 cup garlic powder</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Jerry's Basting Sauce:</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">3/4 cup white vinegar<br />
3/4 cup lemon juice<br />
4 dashes Worcestershire sauce<br />
3 to 4 dashes hot red pepper sauce<br />
1 small onion, minced<br />
3 to 4 dashes salt<br />
Seasoned pepper, to taste<br />
2 to 3 cups water</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><b>SMOKED PORK TENDERLOIN RECIPE</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDZ2b10N24I/AAAAAAAAAUY/r7nUzt47fZM/s1600/tenderloin-ck-521991-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDZ2b10N24I/AAAAAAAAAUY/r7nUzt47fZM/s320/tenderloin-ck-521991-l.jpg" /></a></div><ul style="text-align: justify;"><li><b> </b>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. </li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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. </li>
</ul><div style="text-align: justify;">Marinated and Smoked Pork Tenderloin Recipe </div><div style="text-align: justify;">Step 1 - Marinate the Tenderloin</div><ul style="text-align: justify;"><li>This dish begins with marinating. The following recipe makes enough marinade for two - 2 pound pork tenderloins. </li>
</ul><div style="text-align: justify;">Pork Tenderloin Marinade<b></b></div><div style="text-align: justify;">1 quart dry white wine<br />
2 sprigs fresh rosemary, bruised<br />
2 cloves garlic, crushed<br />
2 tablespoons salt<br />
1 tablespoon white sugar<br />
1/2 teaspoon white pepper <br />
Marinate the tenderloins for 4 hours. Remove and pat dry. <b></b></div><div style="text-align: justify;"><b><br />
</b> </div><div style="text-align: justify;"><b>Step 2 - Smoking the Pork Tenderloins</b></div><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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. </li>
</ul><div style="text-align: left;"><b>Step 3 - Flash Cooking to Finish the Pork Tenderloin</b></div><ul style="text-align: justify;"><li>Next, bring the internal temperature up to nearly done, and give it a nice, brown crust in a single step.</li>
</ul><ul style="text-align: justify;"><li>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.</li>
</ul><ul style="text-align: justify;"><li>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!<b> </b></li>
</ul><div style="text-align: justify;"> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> <i>COOK , SERVE , EAT WELL AND ENJOY YOUR DELICIOUS FOOD ! ! !</i></div><div style="text-align: left;"></div></div>Juandelacruzhttp://www.blogger.com/profile/00239659217980252592noreply@blogger.com0tag:blogger.com,1999:blog-8525295863014219959.post-37091642725669354062010-07-07T01:09:00.000-07:002010-07-07T01:09:03.155-07:00How to Smoke Pork Shoulder<a href="http://www.cooknutri.com/meatandpoultry/pork/how-to-cook-pork-chops"><span style="font-size: large;"><b>How to Smoke Pork Shoulder</b></span></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDQdUkUwblI/AAAAAAAAASo/wFNtZM6YyYI/s1600/how+to+smoke+pork+shoulder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDQdUkUwblI/AAAAAAAAASo/wFNtZM6YyYI/s320/how+to+smoke+pork+shoulder.jpg" /></a></div><br />
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<br />
PREPARATION:<br />
<ul style="text-align: justify;"><li>I usually try to purchase a pork shoulder that weighs about 8 pounds. I have found that larger shoulders are a little bit harder to smoke because the outer meat will dry out before the inner meat is done if a good mop is not used to keep the shoulder moist.</li>
</ul><ul style="text-align: justify;"><li>The night before you are going to smoke the shoulder, apply a thin layer of mustard to the pork shoulder. This will create a paste that the rub will stick to. The next step is to apply a rub. There are many great rub recipes out there, and you can find a few at my website. Below is a rub recipe I use quite often.</li>
</ul>INGREDIENTS :<br />
3-Tbsp Tony's or comparable cajun seasoning<br />
4-Tbsp Turbinado brown sugar (this type of sugar will burn at a higher temperature<br />
than regular brown sugar)<br />
1/2-Tsp Paprika<br />
1/4-Tsp Cumin<br />
1/4 Tsp Garlic Powder<br />
1/4 Tsp Onion Powder<br />
1/4 Tsp Salt<br />
<br />
INSTRUCTIONS :<br />
<br />
<ul style="text-align: justify;"><li>I usually mix and store all ingredients in an empty seasoning container.</li>
</ul><ul style="text-align: justify;"><li>Tips: If you need more, just double the recipe</li>
</ul><ul style="text-align: justify;"><li>After you rub the shoulder down with mustard, completely coat the shoulder with the rub. I have found that it helps to pat the rub into the shoulder to make it stick better.</li>
</ul><ul style="text-align: justify;"><li>Wrap the shoulder in plastic wrap, and refrigerate over night.</li>
</ul><ul style="text-align: justify;"><li>Take the shoulder out of the fridge about 1 hour before you are going to put it on the smoker. This will bring the pork shoulder's temperature down to room temperature.</li>
</ul><div style="text-align: justify;">COOKING :</div><div style="text-align: justify;"><br />
</div><ul style="text-align: justify;"><li>When the pit reaches operating temp, I smoke at 225 F, place the shoulder on the pit and let it smoke for about one hour, fat side up.</li>
</ul><ul><li style="text-align: justify;">Next, apply a good mop to the shoulder. Keep the outside of the shoulder moist while smoking by applying the mop about every 45 minutes or so, but be careful not to open the pit too much because the temperature will drop and you will have to cook longer.</li>
</ul>Here is a mop recipe:<br />
<br />
INGREDIENTS :<br />
1 Cup beef broth<br />
1 1/3 cups water<br />
3/4 cup Worchestershire sauce<br />
1/2 cup cider vinegar<br />
1/3 cup canola oil or vegetable oil<br />
1 teaspoon dry mustard<br />
1teaspoon garlic powder<br />
1 teaspoon red pepper<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>1.Mix all ingredients in a pot, and heat over med/low for 20 minutes.</li>
</ul><ul style="text-align: justify;"><li>2.Smoke the shoulder for about 1.5 hours per pound, or until the internal temperature of the thickest portion of the shoulder is between 170-180 F.</li>
</ul><ul style="text-align: justify;"><li>I have smoked pork shoulders directly on the pit with no foil for the duration of the smoking time, and I have wrapped them in foil after they have smoked for 6-7 hours. The wrapping method works well because you can control the moisture level of the shoulder if the shoulder is sealed in foil. The mop, and the juices create a very humid environment inside the foil wrapped shoulder, and I think that smoking a shoulder this way produces excellent results.</li>
</ul><ul><li style="text-align: justify;">Leaving the shoulder on the pit for the duration of the smoking time tends to produce a firmer, drier crust on the shoulder, but the internal meat is very good.</li>
</ul><ul><li>You will just have to experiment both ways to find out which way you like the most.</li>
</ul>Serving:<br />
<ul style="text-align: justify;"><li>My favorite way to eat the shoulder is to make pulled pork sandwiches. Smoked pork shoulders will literally fall apart, and making a pulled pork sandwich is fairly simple. Shred the smoked pork shoulder with a couple of forks to prepare the meat for the sandwich. The sandwich basically consists of two hamburger buns, some good barbeque sauce, the pulled pork, a few onion and pickle slices, and whatever else you think will taste good.</li>
</ul><ul style="text-align: justify;"><li>Pulled pork tacos are also very delicious. First, I heat up a couple flour tortillas.</li>
</ul><ul><li style="text-align: justify;">Next, I sautee onions and bell peppers, and then I put the pork in the tortilla, along with barbeque sauce and the vegetables.</li>
</ul><b>Smoked Pork Ham :</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDQnaR5lG-I/AAAAAAAAASw/JMUPgSqB5lA/s1600/smoked+ham.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDQnaR5lG-I/AAAAAAAAASw/JMUPgSqB5lA/s320/smoked+ham.jpg" /></a></div><ul style="text-align: justify;"><li>All hams start out as a roast from the hind leg of a hog. This is called a fresh ham. Before it is prepared it is no different than any other pork roast. How it gets to be a ham is something of a complicated story.</li>
</ul><ul style="text-align: justify;"><li>Hams are prepared in several different ways. They can be aged, cured, smoked or cooked. The ham you get at the store is generally wet or brined cured. This process involves injecting the ham with a combination of salt, sugar, sodium nitrite, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water and flavorings. The ham is then cooked to a temperature of 150 degrees F. The combination of the chemical brine and the cooking will kill off bacteria and make a ham. </li>
</ul><ul style="text-align: justify;"><li>Now aging is a different process and does not necessarily require a brine of smoke. Hams are hung in a special room with exact temperature and humidity controls. Hams can spend as much as 5 years aging and will come out coated in a hard mold crust. Of course you scrap off and wash the ham before you eat it. It might not sound terribly appetizing but these hams can sell for a lot of money. Aging is done at about 75 degrees F to 95 degrees F at a humidity level of 55%-65% for at least 45 days. You need good air circulation to keep the surface of the meat dry to reduce mold growth.</li>
</ul><ul style="text-align: justify;"><li>Cold smoking is the way to smoke a ham. Cold smoking is done at temperatures under 100 degrees F and can go on for days or even weeks. Because the temperature is so low, bacteria is controlled by chemicals in the smoke and the slow drying process. A cold smoked Ham does require salt curing (typically in a brine) to keep the bacteria under control while the ham cures.</li>
</ul><ul style="text-align: justify;"><li>Many hams are prepared through a combination of these processes. The Smithfield Ham, which can sell for $7 to $15 a pound uses all of the above ways to preserve meat. If you want to make your own Smithfield Ham start with the hind leg of a hog raised entirely on a diet of peanuts, brine in a saltwater mixture for 1 to 2 months, smoke for a week and then let age for another 6 months. See why they cost so much?</li>
</ul><ul style="text-align: justify;"><li>So you can't put a fresh ham in your smoker and have it for dinner that night? Sure you can, but it won't be a ham in the way you think of ham. It would be much more like a smoked pork shoulder or southern style pulled pork.</li>
</ul><ul style="text-align: justify;"><li>Though it might sound complicated you can prepare your own cured, aged and smoked ham, just plan far in advance. Some of the links on the right can give you step by step instructions to curing a ham. If you prefer to hot smoke you ham use the instructions for pulled pork.</li>
</ul><ul style="text-align: justify;"><li>So maybe you don't want to go to all this. There are several ways to dress up a prepared ham that will add flavor and improve the quality of you ham. Normally when you want to serve you precooked ham for a formal gathering you push in a dozen or so whole cloves, top with pineapple slices, glaze with a nice mustard sauce and bake in your oven at 350o for a couple of hours, depending on the size. Well, this will get the ham hot and add some flavor but if you really want to dress up the ham try it on the grill or in the smoker.</li>
</ul><b>Smoke Pulled Pork : </b><br />
<br />
<ul style="text-align: justify;"><li>There is nothing simpler to make than pulled pork. You’ll need a nice fatty 5-6 lb. pork butt, salt & pepper, smoking chips or chunks, and time. The key is to cook it slow and low for hours in a deliciously smokey BBQ. Set up your BBQ for indirect grilling (coals on one side/food cooking on another), put a drip pan under the spot where your pork is going to cook, and soak the hickory chips or chunks in water for an hour or so. Some people will add a dry rub to the pork, but we prefer ours with a straight sea salt and pepper rub (no need to let the butt rest with the salt pepper rub. Just throw it straight on the smoker.) If you want to experiment with a rub, combine some brown sugar, salt & pepper, with a variety of spices. We’ll sometimes add fish sauce for an Asian flavor, or even soy sauce is great. Rub it over the pork butt, cover and refrigerate for at least 3 hours or preferably overnight. Time to light up and smoke ‘em if you got ‘em.<b></b></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDQqcVy7tyI/AAAAAAAAAS4/qo0akAPIuhA/s1600/pulled+pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDQqcVy7tyI/AAAAAAAAAS4/qo0akAPIuhA/s320/pulled+pork.jpg" /></a></div><br />
INGREDIENTS :<br />
<div style="text-align: justify;">1 Pork Butt (Boston Butt, pork shoulder, etc…) @5-6 lbs.</div><div style="text-align: justify;">2 T Sea Salt</div><div style="text-align: justify;">Fresh Cracked Pepper</div><div style="text-align: justify;">6 c Smoking Chips (soaked in water for an hour, then drained) or branch cutting from fruit trees such as peach or pear trees</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDQrDo4a_TI/AAAAAAAAATA/5UhwkbFz9V8/s1600/smoked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDQrDo4a_TI/AAAAAAAAATA/5UhwkbFz9V8/s320/smoked.jpg" /></a></div><ul style="text-align: justify;"><li>For smoking, you cook using indirect heat, (the meat isn’t being cooked directly over the coals (or gas) but instead is being cooked off to the side and the heat is coming from the opposite side or in the side firebox chamber.) The temp in the grill’s chamber where the pork is should be in the 300º F range the whole time cooking. The BBQ’s lid will be closed most all of the time, trapping in the heat and smoke and slowly cooking the pork like it would in an oven, only better. You should have a decent amount of smoke over half the time you are cooking the butt.</li>
</ul><div style="text-align: justify;">1a. Gas Grill- </div><ul style="text-align: justify;"><li>Make sure you have a full tank of gas. Place the wood chips in a smoker box, then place the box over a far sided burner. Heat the smoker box side until the grill is 300ºF, then lower to medium-low heat.</li>
</ul><div style="text-align: justify;"><br />
1b. Charcoal- </div><ul style="text-align: justify;"><li>Heat the coals (preferably lump charcoal) on one side, or in the side firebox if you have a BBQ grill which has one. Adjust the vents to obtain and maintain the correct temperature.</li>
</ul><div style="text-align: justify;">2. Time to smoke. </div><ul style="text-align: justify;"><li>Season all sides of the pork butt with the salt & pepper. Toss in about a cup of wood chips on the coals, and put the pork butt (fat side up) on the grate over the drip pan. Close the lid and smoke for 5-6 hours. If using charcoal, you’ll need to replenish the charcoal and wood chips every hour or so. The meat is done when it easily comes apart with a gentle pull. The internal temperature should be around 195ºF.</li>
</ul><div style="text-align: justify;">3. Take the butt off the BBQ, </div><ul style="text-align: justify;"><li>put it on a cutting board and allow to rest for 15-20 minutes. After resting it’s time to pull the pork. Remove any skin or excessively fatty sections, then using your fingers, pull the pork into pieces. They should be about 1/4″ wide x 1-2″ long. It takes a bit of time to pull by hand, but this step is what gives the best texture. Hack it with a cleaver if you are impatient, but prepare to face the scorn of the BBQ Gods.</li>
</ul><div style="text-align: justify;">4. Time to eat. </div><ul style="text-align: justify;"><li>Toss with enough of your favorite BBQ sauce to keep everything moist. Serve with hamburger buns, coleslaw, and more sauce to individually add, or try our Pulled Pork Banh Mi. Grab a beer. You deserve it. </li>
</ul><b>Smoked Pork Roast</b> <b>:</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDQssVpFc7I/AAAAAAAAATI/AQX-d08NbvY/s1600/porkloinbalsamicweb2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDQssVpFc7I/AAAAAAAAATI/AQX-d08NbvY/s320/porkloinbalsamicweb2.jpg" /></a></div>INGREDIENTS :<br />
1 5-6 lb. pork roast, preferably shoulder or boston butt shopping list<br />
apple cider shopping list<br />
salt and pepper shopping list<br />
any herb that strikes your fancy shopping list<br />
charcoal shopping list<br />
wood chunks (NOT chips, chunks, hickory, mesquite, apple, pear)<br />
<br />
PREPARATIONS :<br />
<br />
<ul><li>Sprinkle salt, pepper, and herbs all over the roast and let it sit at room temperature for two hours. At an hour and a half, start the charcoal in your smoker, and soak 7 or 8 wood chunks in water.</li>
</ul><ul><li>When the fire burns down and the coals are covered with grey ash, drain the chunks thoroughly. Fill the water pan beneath the grill with cider, and place the roast on the grill above it (if you use your grill instead of a smoker, you'll cook the roast on the other side of the grill from the fire, so put a pan under the grill and fill it with cider).</li>
</ul><ul><li>Add the drained chunks to the top of the coals, close the lid, and smoke for an hour. Check and see if you need to add more wood. If the flame starts to die, add more charcoal. Check every 30 minutes or so, and adjust accordingly. You do not need to turn the roast, but when the water pan runs dry, add more cider.</li>
</ul><ul><li>This will take about an hour per pound.</li>
</ul><ul><li>The roast will be moist and juicy, tender, and have an incredibly smoky flavor.</li>
</ul><b>How to Smoke Ribs :</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDQz2D_yzUI/AAAAAAAAATQ/Y0ryoDvbB_c/s1600/smoke+pork+ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDQz2D_yzUI/AAAAAAAAATQ/Y0ryoDvbB_c/s320/smoke+pork+ribs.jpg" /></a></div><ul style="text-align: justify;"><li>You can't beat a rack of perfectly smoked barbeque pork ribs. Whether you like them dry or wet, the trick is time and temperature. When you cook barbeque you cook to a temperature more and worry about less time. I cook ribs until the thickest part is 170-180 degrees F<br />
</li>
</ul><ul style="text-align: justify;"><li>Most of the ribs I smoke are dry, meaning no barbeque sauce is applied during the cooking process. I will usually have a sauce available for people who like barbeque sauce on their ribs, but I do not typically apply the sauce while I am cooking the ribs.</li>
</ul><ul style="text-align: justify;"><li>I do apply a mop when cooking the ribs to keep the ribs moist and add a little flavor. A great mop for ribs is to use 60% apple cider vinegar and 40% cooking oil. This type of mop can be applied with a small bottle sprayer found at your local grocery store.</li>
</ul><ul style="text-align: justify;"><li>To smoke a perfect rack of ribs, follow the simple process described below. You will have great results every time.</li>
</ul><div style="text-align: justify;"> PREPARATIONS :</div><div style="text-align: justify;"></div><ul style="text-align: justify;"><li>1.Choose a rack of ribs from your grocery store that is pink in color, and has not been frozen. I prefer St. Louis style ribs, which are pre-trimmed. Your local butcher may also be of assistance to you.</li>
</ul><ul style="text-align: justify;"><li>2.The night before you are going to smoke the ribs, remove the membrane off of the rack of ribs. The membrane is a thin, plastic like liner on the back side of the rack of ribs. If you leave the membrane on, the the ribs will not be as tender. To remove the membrane, use a sharp knife to separate the membrane from the ribs at the narrow end of the rack. When you have enough of the membrane separated, use your thumb and index finger to pull and separate the rest of the membrane from the ribs.I pull and cut with my knife at the same time to insure I remove all of the membrane. With a little practice, you will get the hang of it.</li>
</ul><ul style="text-align: justify;"><li>3.Apply a thin layer of mustard or olive oil to the ribs. This will help the rub stick to the ribs. I like to use mustard because it makes a great crust.</li>
</ul><ul style="text-align: justify;"><li>4.Apply a rub to the ribs. Rub recipes can be found on the left navigation menu.</li>
</ul><ul style="text-align: justify;"><li>5.Let the ribs sit in the refrigerator over night.</li>
</ul><ul style="text-align: justify;"><li>6.Remove the ribs from the refrigerator about 1 hour before you are going to smoke them. They will be closer to room temperature by cooking time.</li>
</ul><b>Barbecue Pork Loin : </b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDQ1OaGkiaI/AAAAAAAAATY/RKTwQboM-_s/s1600/bbq+pork+loin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDQ1OaGkiaI/AAAAAAAAATY/RKTwQboM-_s/s320/bbq+pork+loin.jpg" /></a></div><br />
INGREDIENTS :<br />
1 pork loin roast, about 5 pounds<br />
1/4 cup sugar<br />
2 teaspoons paprika<br />
2 teaspoons salt<br />
1/2 teaspoon pepper<br />
1/2 teaspoon garlic powder<br />
1 teaspoon onion powder<br />
1 tablespoon Worcestershire sauce<br />
1/2 teaspoon Tabasco or other hot pepper sauce<br />
1/2 cup lemon juice (3 to 4 lemons)<br />
1 cup vinegar<br />
1 cup water<br />
<br />
PREPARATIONS :<br />
<br />
<ul><li>Place pork loin roast in a roasting pan. In a medium saucepan, combine sugar, paprika, salt, pepper, garlic powder, onion powder, Worcestershire sauce, pepper sauce, lemon juice, vinegar and water; bring to boiling point. Spoon some sauce over meat. Roast pork loin at 325° for about 2 to 2 1/2 hours, or to an internal temperature of at least 160° on a meat thermometer. Baste pork frequently with the sauce.</li>
</ul><ul><li>Pork loin roast serves 6. </li>
</ul><h3 style="font-weight: normal;">Cook Time: 2 hours , 30 minutes</h3><h3 style="font-weight: normal;"><br />
</h3><h3 style="font-weight: normal;"> <i>SERVE , EAT WELL AND ENJOY ! ! !</i></h3>Juandelacruzhttp://www.blogger.com/profile/00239659217980252592noreply@blogger.com0tag:blogger.com,1999:blog-8525295863014219959.post-87044161774064753232010-07-06T23:08:00.000-07:002010-07-07T01:10:35.294-07:00How to Grill Pork Shoulder<a href="http://www.cooknutri.com/meatandpoultry/pork/how-to-cook-pork-chops"><span style="font-size: large;"><b>How to Grill Pork Shoulder</b></span></a> <b>:</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDPvyMDyhbI/AAAAAAAAARA/N848u2Luhbw/s1600/how+to+grill+pork+shoulder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDPvyMDyhbI/AAAAAAAAARA/N848u2Luhbw/s320/how+to+grill+pork+shoulder.jpg" /></a></div><br />
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<br />
INGREDIENTS :<br />
1/2 lb. boneless pork shoulder, trimmed of excess fat<br />
3 lg. cloves garlic, minced<br />
2 tbsp. low sodium soy sauce<br />
1 tbsp. vegetable oil<br />
1 med. onion, thinly sliced<br />
1 1/2 tbsp. cider vinegar<br />
2 tbsp. freshly squeezed lime juice<br />
1/4 c. chopped mint, plus 2 tbsp. julienned mint leaves<br />
1/4 hot chili pepper, seeded and chopped<br />
1/4 tsp. Sichuan hot bean paste<br />
1/2 tsp. sugar<br />
1/4 tsp. salt<br />
2 lg. white turnips, peeled<br />
2 lg. carrots, peeled<br />
3 c. thinly sliced Romaine lettuce leaves (about 1 lg. head)<br />
3 c. thinly sliced Savoy cabbage (about 1 sm. head)<br />
1/2 c. unsalted peanuts, coarsely chopped<br />
<br />
PREPARATIONS :<br />
Heat oven to 350 degrees.<br />
<ul style="text-align: justify;"><li>In a medium bowl, toss pork with garlic and soy sauce. Set aside to marinate at room temperature for about 1 hour.</li>
</ul><ul style="text-align: justify;"><li>In a medium-sized, ovenproof skillet, over medium-high heat, add 2 teaspoons of the vegetable oil. Add the onion slices and cook, stirring occasionally, until the onions are evenly browned, about 5 minutes. Place the skillet in the oven and cook, stirring occasionally until the onions are dry and deep brown, about 25 minutes. Remove onions from skillet and set aside.</li>
</ul><ul style="text-align: justify;"><li>In a medium bowl, whisk the vinegar, lime juice, chopped mint, hot chili pepper, bean paste, sugar, salt and 1/3 cup water to blend. Set the dressing aside.</li>
</ul><ul style="text-align: justify;"><li>Using a food processor fitted with a grating disk, or a hand-held grater, shred the turnips. Place them in a bowl and toss them with 3 tablespoons of the dressing. Shred the carrots and place them in another bowl and toss with 3 tablespoons of the ressing.</li>
</ul><ul style="text-align: justify;"><li>Prepare the grill. Grill pork over high heat for about 10 to 15 minutes on each side or until desired doneness. Remove to warm platter and allow to sit for about 10 minutes. Cut pork into 1/4 inch thick strips. Set aside to cool further.</li>
</ul><ul style="text-align: justify;"><li>In a large bowl, toss the lettuce, cabbage, julienned mint, pork and remaining dressing. Arrange the turnips and carrots on opposite sides of 4 to 6 salad plates and place the pork and salad mixture in the center. Sprinkle with the charred onions and chopped peanuts. Serves four to six.</li>
</ul> <b>Grilled Pork Loin :</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDPyjKvrtkI/AAAAAAAAARI/L-2KlLCRJ1s/s1600/_d222324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDPyjKvrtkI/AAAAAAAAARI/L-2KlLCRJ1s/s320/_d222324.jpg" /></a></div><br />
INGREDIENTS :<br />
4 – 5 pound pork loin roast (ask the butcher, you want the nice fat layer on the top as well!)<br />
6 cups water<br />
1/2 cup salt<br />
1/2 cup Dark Brown Sugar<br />
2 Bay leaves<br />
1 handful of peppercorns<br />
4 sprigs of Thyme<br />
2 sprigs of Rosemary<br />
<br />
<ul style="text-align: justify;"><li>1.Combine the brown sugar and salt in the water and bring to a boil.</li>
</ul><ul style="text-align: justify;"><li>2.Stir until dissolved and then add the rest of the brine ingredients.</li>
</ul><ul style="text-align: justify;"><li>3.Lower heat and simmer for about 5 minutes.</li>
</ul><ul style="text-align: justify;"><li>4.Turn off the heat and allow to cool completely to room temperature.</li>
</ul><ul style="text-align: justify;"><li>5.Once the solution has completely cooled (we don’t want to start cooking the meat!), add the pork loin roast and brine solution to a Ziplock type bag. Seal and squeeze out as much air as possible.</li>
</ul><ul style="text-align: justify;"><li>6.Put the sealed bag with the now brining pork roast into a pot or large bowl, one that can hold all of the liquid in case something happens to the bag (speaking from experience here!). Place the bowl containing the brining meat into a refrigerator for at least 12 hours, up to 24 hours.</li>
</ul> How to Cook a Pork Loin Roast on a Gas Grill:<br />
<ul style="text-align: justify;"><li>Ok, so now we know about brining and we have soaked that pork loin roast in the brining solution for at least 12 hours. It’s time to start thinking about how to cook this bad boy on the grill. Given the fact that these roasts are a little on the large side, we definitely want to cook them over indirect heat for a longer ammount of time. The process of roasting a pork loin on the grill is similar to roasting one in the oven, except for the smoke! So don’t forget about the smoke pouches for this one! Let’s take a look at the process in detail: </li>
</ul><ul style="text-align: justify;"><li>1.Remove the pork roast from the refrigerator at least 45 minute prior to cooking. We want to give it a little time to warm to room temperature, so remove it from the brining solution and leave it on a platter on the kitchen counter while we prep the grill and smoke pouches.</li>
</ul><ul style="text-align: justify;"><li>2.Prepare at least 2 smoke pouches worth of wood chips by soaking them in water for about 30 minutes. Once soaked, form the smoke pouches as detailed in this article.</li>
</ul><ul style="text-align: justify;"><li>3.After about 45 minutes, rinse and pat the pork roast dry.</li>
</ul><ul style="text-align: justify;"><li>4.Rub the pork loin with fresh ground black pepper.</li>
</ul><ul style="text-align: justify;"><li>5.Light the grill to high.</li>
</ul><ul style="text-align: justify;"><li>6.Once the grill is heated up, add the smoke pouches to the sides of the grill so they can start to smolder.</li>
</ul><ul style="text-align: justify;"><li>7.Sear the pork loin roast on all sides and create some of those nice grill marks that make us look like we know what we are doing! </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDPzpUnsGxI/AAAAAAAAARQ/Qr4A6mo98O4/s1600/a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDPzpUnsGxI/AAAAAAAAARQ/Qr4A6mo98O4/s320/a.jpg" /></a></div><ul style="text-align: justify;"><li>8.Once the pork roast is seared, turn off the middle burner(s) on your grill to prepare for indirect grilling. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-OigRcQpfC8/TDPz6xVlCDI/AAAAAAAAARY/1W2_3GjRhVg/s1600/s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-OigRcQpfC8/TDPz6xVlCDI/AAAAAAAAARY/1W2_3GjRhVg/s320/s.jpg" /></a></div><br />
<ul style="text-align: justify;"><li>9. We want to elevate the pork roast a little so that we can place a drip pan underneath. If you are able to fit one under the grates, go ahead and do so. My grill doesn’t have a separate middle grate, so I use a rack (from a roasting pan) to elevate the roast. As you’ll notice in the photo, I didn’t have an aluminum drip pan so I made one out of aluminum foil :) .</li>
</ul><ul style="text-align: justify;"><li>10. Place the seared pork loin on the grate (or rack) fat side up! Roasting meats fat side up also aides in keeping them juicy!</li>
</ul><ul style="text-align: justify;"><li>11. We have mentioned this before, but don’t trust your grill’s built in thermometer. We want to roast this pork loin at around 300 degrees, so go ahead and place the thermometer right next to the pork loin on the grill.</li>
</ul><ul style="text-align: justify;"><li> 12. Now close the lid and your job is done for at least an hour! Make sure you monitor the thermometer for the first 20 minutes or so to get the temperature right. Adjust the “on” burners to get the thermometer to 300 degrees. Also, keep an eye on the smoke pouches and add more if needed to keep that smoke going!</li>
</ul><ul style="text-align: justify;"><li> 13. After about an hour, insert a meat thermometer into the thickest part of the roast and then close the lid.</li>
</ul><ul style="text-align: justify;"><li> 14. Continue cooking until the meat thermometer measures around 150 degrees.</li>
</ul><ul style="text-align: justify;"><li> 15. Remove the pork loin roast from the grill, place on a platter and cover with a tent of aluminum foil and allow to rest for about 15 minutes before carving.</li>
</ul><ul style="text-align: justify;"><li>I have done my share of grilling pork and I seriously do not recall ever eating a more delicious pork roast. The brining definitely kicked up the juiciness and tenderness of the pork loin. Taking the time to cook the pork slow over smoke adds just that much more flavor to this grill recipe. I made a lot in this case and I was happy to eat pork leftovers for about a week. I had sandwiches and even pork quesadillas and was upset to come home and find that my wife had thrown the rest of the roast away. I know it was getting old, I just didn’t want to let go!</li>
</ul><b>How Long to Cook a Pork Shoulder :</b><br />
<i>How Long Does It Take to Cook a 6 Pound Pork Shoulder? </i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDP19T7-pAI/AAAAAAAAARg/BUzZ4fs_I7o/s1600/pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDP19T7-pAI/AAAAAAAAARg/BUzZ4fs_I7o/s320/pork.jpg" /></a></div><ul style="text-align: justify;"><li>How long you cook your 6-pound pork shoulder depends on how you cook it and how you intend to use it. A roast prepared to be pulled for barbecue will be cooked longer than a roast that is to be beautifully sliced. Smoking your pork shoulder will also take longer, but give it much more flavor. Follow these cooking times and tips for your pork shoulder.</li>
</ul><div style="text-align: justify;">Roasted Pork Shoulder</div><ul style="text-align: justify;"><li> 1. Roast your pork shoulder in the oven at 350 degrees F for 30 to 35 minutes per pound for a nice slicing roast. At this temperature, a 6-pound pork shoulder will require 3 to 3 1/2 hours to roast. Check for doneness by placing a meat thermometer into the roast at the thickest point. Be careful not to touch the bone. The shoulder is done when the internal temperature reaches 170 degrees.</li>
</ul><div style="text-align: justify;">Pulled Pork Roast</div><ul style="text-align: justify;"><li> 2. If you plan to use your pork roast to make pulled pork or barbecued pork, a slower roasting for a longer time will yield a tender roast that falls apart when pulled with a fork. Roast a 6-pound pork shoulder at 250 degrees, covered, for nine hours. The temperature will have risen to between 180 and 190 degrees and the roast will be fork-tender when done.</li>
</ul><div style="text-align: justify;">Smoked</div><ul style="text-align: justify;"><li> 3. In the smoker, a 6-pound pork shoulder roast will require between 6 and 9 hours, depending on how tender you want your meat. Keep the smoker temperature between 225 and 250 degrees F. The shoulder is done in approximately 6 hours, when the temperature reaches 170 degrees. If you plan to pull the pork, continue cooking until the temperature reaches approximately 190 degrees, approximately 9 hours total smoking time. </li>
</ul><b>Gas Grill Pork Shoulder :</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDP4RE0xI5I/AAAAAAAAARo/cIzEp5GU9l8/s1600/gas+grilling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDP4RE0xI5I/AAAAAAAAARo/cIzEp5GU9l8/s320/gas+grilling.jpg" /></a></div><ul style="text-align: justify;"><li><span id="ctl00_DefaultContentHolder_lblHeadNotes"><span class="summary">Rib loin chops are our top choice for their big flavor and juiciness. Spice rubs add a lot of flavor for very little effort, but the chops can also be seasoned with pepper alone just before grilling.</span></span></li>
</ul>INGREDIENTS :<br />
3/4 cup kosher salt or 6 tablespoons table salt<br />
6 tablespoons granulated sugar<br />
4 bone-in rib loin pork chops or center-cut loin chops, each 1 1/2 inches thick (about 3 pounds total)<br />
Ground black pepper<br />
<br />
PREPARATIONS : <br />
<br />
<ul style="text-align: justify;"><li>Dissolve salt and sugar in 3 quarts cold water in 2-gallon zipper-lock plastic bag. Add chops and seal bag, pressing out as much air as possible. (Alternatively, divide brine and chops evenly between two 1-gallon zipper-lock bags.) Refrigerate, turning bag once, until fully seasoned, about 1 hour. Remove chops from brine and dry thoroughly with paper towels. Coat chops with spice rub or season generously with pepper.</li>
</ul><ul style="text-align: justify;"><li>Light grill and turn all burners to high; cover and heat grill 15 minutes. Use wire brush to scrape cooking grate clean. Turn off all but one burner. Place chops over hotter part of grill, cover, and cook until browned on each side, 3 to 4 minutes per side. Move chops to cooler side of grill. Cover and continue cooking, turning once, until instant-read thermometer inserted through side of chop and away from bone registers</li>
</ul><ul style="text-align: justify;"><li>135 degrees, 7 to 9 minutes longer. Transfer chops to platter, tent loosely with foil, and let rest 5 minutes. Internal temperature should rise to 145 degrees. Serve immediately.<b><br />
</b></li>
</ul><b>Weber Grill Pork Shoulder :</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-OigRcQpfC8/TDP8PsmGNeI/AAAAAAAAARw/_CNK3W1mbd0/s1600/bbq_grilled_pork_shoulder_steaks_recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-OigRcQpfC8/TDP8PsmGNeI/AAAAAAAAARw/_CNK3W1mbd0/s320/bbq_grilled_pork_shoulder_steaks_recipe.jpg" /></a></div>INGREDIENTS :<br />
1-1/2 tablespoons Hungarian paprika<br />
1 tablespoon ground coriander<br />
1 tablespoon finely grated lemon zest (zest from 1 lemon)<br />
1 tablespoon dried marjoram<br />
2 teaspoons garlic powder<br />
1 teaspoon salt<br />
3/4 teaspoon freshly ground black pepper<br />
1/2 teaspoon ground cumin<br />
1/4 teaspoon caraway seeds, crushed<br />
1/4 teaspoon ground cinnamon<br />
8 boneless pork shoulder steaks, cut 3/4-inch thick (about 6 ounces each)<br />
<br />
PREPARATIONS :<br />
<br />
<ul><li>In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture on both sides of steaks, pressing into surface.</li>
</ul><ul><li>Place steaks in centre of cooking grate. Grill 10 minutes for medium (160°F/71°C) or 12 to 14 minutes for well-done (170°F/77°C), turning once halfway through grilling time.</li>
</ul><ul><li>Makes 8 servings.</li>
</ul><ul><li>Note: 3 to 4 pounds of country-style spareribs can be substituted for pork shoulder steaks. For 3 to 4 pounds of country-style ribs, prepare as above and grill 1-1/4 to 1-1/2 hours or until well-done 170°F (77°C).</li>
</ul><b>Grill Pulled Pork :</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDQLIFAiY0I/AAAAAAAAAR4/xl6bbKFpJG0/s1600/grilled+pulled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDQLIFAiY0I/AAAAAAAAAR4/xl6bbKFpJG0/s320/grilled+pulled.jpg" /></a></div><b> </b>THE 6 SECRET :<br />
1. Great Meat<br />
2. Great Spices<br />
3. Great Tools (grill, tongs, thermometers, etc...)<br />
4. Heat Control<br />
5. Timing<br />
6. Smoke<br />
<br />
The Stuff You'll Need :<br />
<ul style="text-align: justify;"><li>Patience Low and slow is the real secret to a great pulled pork recipe. We're talking temperatures of 200-230°F/93-110°C for several hours. You'll need a bucket load of this virtue when you smoke pork on a grill. Figure about 1.0-1.5 hours/lb.</li>
</ul><ul style="text-align: justify;"><li>Gas/charcoal grill A gas grill, with at least two burners, is needed for indirect cooking. A kettle type charcoal grill (our very favorite being the Weber Kettle Grill), or a rectangular charcoal grill will work great also.</li>
</ul><ul style="text-align: justify;"><li>Be certain you have plenty of gas, or charcoal, for the duration! For charcoal cookers, figure at least 8 lbs/3.6kg.</li>
</ul><ul style="text-align: justify;"><li>Meat Pulled pork is made with the pork shoulder. A whole shoulder weighs around 12-16 lbs/5.5-7.3kg, however it is usually packaged in the supermarkets as two cuts. A Shoulder Butt (Boston Butt) and a Picnic Butt (Arm Picnic Roast or just Picnic Roast). Butts weigh in at about 9-10lbs/4.0-4.5kg with picnics at 5-6lbs/2.3-2.7kg, and either are great for this pulled pork recipe.</li>
</ul><div style="text-align: justify;">Our pulled pork recipe starts with a rub:</div><ul style="text-align: justify;"><li> Mix together thoroughly the following:</li>
</ul><div style="text-align: justify;">cup salt<br />
4 tbsp garlic powder<br />
4 tbsp onion powder<br />
2 tbsp ground thyme<br />
2 tbsp ground bay leaves<br />
2 tbsp black pepper<br />
2 tbsp celery seed<br />
2 tbsp Hungarian paprika</div><div style="text-align: justify;"></div><div style="text-align: justify;">Now, let's prepare the meat :</div><div style="text-align: justify;"></div><ul style="text-align: justify;"><li>Trim the any skin and excess fat (leave about a 1/4" layer) from the roast. Rinse, pat dry with paper towel.</li>
</ul><ul style="text-align: justify;"><li>We like to apply the rub the day before "fire" time for the most effect, but try to do it at least 2 hours ahead, using this method</li>
</ul><ul style="text-align: justify;"><li>Apply the rub liberally all over the meat, working it in thoroughly. Cover with plastic wrap and refrigerate until an hour or so before cooking. It is best to allow the pork to come close to room temperature before putting it on the grill.</li>
</ul><div style="text-align: justify;">GET READY : </div><div style="text-align: justify;"></div><ul style="text-align: justify;"><li>For the gas grill folks, fire-up all burners, and get the temperature to hold at 210-225°F/99-107°C. We found it to be imperative that a good oven thermometer, placed on the meat (cooler) side of the cooking grill, be used to ensure that the cooking temperature is true. Note that the lid thermometer will indicate a higher temperature, and that number should be used only as a reference.</li>
</ul><ul style="text-align: justify;"><li>When the temperature is reached, shut down all but one burner.</li>
</ul><ul style="text-align: justify;"><li>Place the smoker-can/smoker pouch, over the hot burner, close the grill and let the smoke get started. This will be the last time, during the cooking cycle, you will have anything to do with the smoke. Too much smoke when you smoke pork makes the meat bitter tasting, and the smoke process is actually done in the first couple of hours. </li>
</ul><ul style="text-align: justify;"><li>For the charcoal grill, fire-up the charcoal...we like the chimney charcoal starter because it's the quickest and easiest way to start, and maintain the coals. For this pulled pork recipe, you'll need to replenish the coals occasionally, to maintain the ideal temperature of around 210-230°F/99/110°C. Use your oven thermometer, placed near the meat, to keep track of the heat</li>
</ul><div style="text-align: justify;"></div><ul style="text-align: justify;"><li>For the Weber-style cookers...start with about 45-50 briquettes. Let them get to a white/gray color. Bank the coals to one side of the grill and open the bottom and top vent fully.</li>
</ul><ul style="text-align: justify;"><li>For the rectangular-type grill, place the coals on one side. You will need to add more hot coals (about 8 or so) several times during the cooking cycle, to maintain the temperature. Watch the temp. and anticipate this with about a 15 minute lead.</li>
</ul><ul style="text-align: justify;"><li>Charcoal grills require that you control the temperature with the bottom/side vents. Open the vent for more oxygen (heat). Adjust the top vent to at least half open, and leave it alone.</li>
</ul><ul style="text-align: justify;"><li>Put the smoker box/pouch over the coals. Now, close the grill and let the smoke get started. This will be the last time, during the cooking cycle, you will have anything to do with the smoke. Too much smoke makes the pork bitter tasting, and smoking is actually done in the first couple of hours.</li>
</ul><div style="text-align: justify;">Cook 'Em </div><div style="text-align: justify;"></div><div style="text-align: justify;">When the grill temperature has reached 250-275°F/121-135°C</div><div style="text-align: justify;"></div><ul style="text-align: justify;"><li>Place the roast in the pan, on the grill, opposite side of the fire, fat side up, to begin cooking. Maintain the temperature at 210-225°F/99-107°C. Close the lid, with the vent opposite the roast (to pull the heat and smoke towards the meat), and...</li>
</ul><ul style="text-align: justify;"><li>Resist peeking! You're loosing precious heat and smoke. Open the lid only long and far enough to do the job.</li>
</ul><ul style="text-align: justify;"><li>With tongs in hand, check the meat for the first time in about an hour. Make sure the temperature is holding. For a charcoal grill, add hot(gray) briquettes (about 8-10). You will need to check again in about 45 minutes to ensure the grill temperature has not dropped. Add prepared coals (8-12 per hour) as needed.</li>
</ul><ul style="text-align: justify;"><li>Rotate the meat (quickly)about every 30-40 minutes, to cook evenly.</li>
</ul><ul style="text-align: justify;"><li>You have time! If you have judiciously maintained the cooking temperature, peeked, you can leave your station several times before the pork is done. Towards the end, grab that instant-read thermometer and...</li>
</ul><ul style="text-align: justify;"><li>Check the roast(s) at the thickest part, not touching a bone, and look for 190°F/88°C. Pull it off of the grill and rest the meat for about 20-30 minutes. This allows the juices to flow back to the center, and to finish cooking.</li>
</ul><ul style="text-align: justify;"><li>Our pulled pork recipe will produce a wonderful, natural flavor, but if you wish (or if you must) you can now bring out your favorite BBQ sauce and...</li>
</ul><div style="text-align: justify;">SERVE IT:</div><div style="text-align: justify;"></div><ul style="text-align: justify;"><li>You can now "pull" the meat. We just use a couple of forks (it's hot!) and you will be able to separate the good stuff out. Place it in a pan/pot, over low heat, to keep the meat warm for serving.</li>
</ul><ul style="text-align: justify;"><li>This pulled pork recipe will give you an exceptionally moist, tender roast, perfect as is, but many folks like to have a "finishing" or table sauce with their meat. This can be any barbecue sauce you enjoy, or a traditional "Southern U.S., vinegar based barbecue sauce" served in a bowl along with your pulled pork. Try this traditional favorite:</li>
</ul><b>Grill Food Network :</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDQS_p5kg6I/AAAAAAAAASA/xF7a2Z1Yfi4/s1600/grill-too-hot-716044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDQS_p5kg6I/AAAAAAAAASA/xF7a2Z1Yfi4/s320/grill-too-hot-716044.jpg" /></a></div><i>Grilled Eggplant Salad</i><br />
<h2><span style="font-size: small; font-weight: normal;">INGREDIENTS :</span></h2><h2><span style="font-size: small; font-weight: normal;">1 Italian eggplant, cut into 1-inch thick slices<br />
1 large red onion, cut into rounds<br />
Canola oil<br />
1 avocado, halved, pitted and flesh chopped<br />
1 tablespoon red wine vinegar<br />
1 teaspoon Dijon Mustard<br />
1 tablespoon coarsely chopped oregano leaves<br />
Honey<br />
Olive oil<br />
Salt and freshly ground black pepper<br />
1 lemon, zested<br />
Parsley sprigs, for garnish </span></h2><h2><span style="font-size: small; font-weight: normal;">PREPARATIONS :</span></h2><ul style="text-align: justify;"><li><span style="font-size: small; font-weight: normal;">Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.</span></li>
</ul><ul style="text-align: justify;"><li><span style="font-size: small; font-weight: normal;">In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.</span></li>
</ul><ul style="text-align: justify;"><li><span style="font-size: small; font-weight: normal;">Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve. </span></li>
</ul><h2><span style="font-size: small; font-weight: normal;"> <i>Grilled Wahoo with Tomato Sauce :</i></span></h2><h2><span style="font-size: small; font-weight: normal;">INGREDIENTS:</span></h2><h2><span style="font-size: small; font-weight: normal;">4 wahoo fillets, 6 ounces each (or whatever a good size is)<br />
2 tablespoons canola oil<br />
Salt and freshly ground black pepper<br />
2 tablespoons extra-virgin olive oil, plus more for finishing dish<br />
2 cloves garlic, chopped<br />
4 anchovies in oil, patted dry and chopped<br />
1 pint cherry tomatoes, halved<br />
1 tablespoon capers, drained<br />
1/2 cup pitted kalamata olives<br />
1 lemon, zested and juiced<br />
2 teaspoons finely chopped fresh oregano leaves<br />
1/4 cup chopped flat-leaf parsley</span></h2><h2><span style="font-size: small; font-weight: normal;">PREPARATIONS :</span></h2><ul style="text-align: justify;"><li><span style="font-size: small; font-weight: normal;">Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).</span></li>
</ul><ul style="text-align: justify;"><li><span style="font-size: small; font-weight: normal;">While the fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.</span></li>
</ul><h2><span style="font-size: small; font-weight: normal;"><b>Grill Pork Roast :</b></span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDQVfIgMplI/AAAAAAAAASI/2dre3dYTLYQ/s1600/grill+pork+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDQVfIgMplI/AAAAAAAAASI/2dre3dYTLYQ/s320/grill+pork+1.jpg" /></a></div><ul style="text-align: justify;"><li><span style="font-size: small; font-weight: normal;">Roasting a small, pre-marinated pork roast on the grill makes a delicious meal with surprisingly little effort. Add seasonal veggies and serve with salad for a simple dinner party.</span></li>
</ul>Marinade:<br />
<ul style="text-align: justify;"><li>If you want to have a quick preparation time, it is simplest to use a pre-marinated pork roast. If you cannot find one or you would rather do it yourself, however, a simple marinade is fairly easy. </li>
<li>If you want to have a quick preparation time, it is simplest to use a pre-marinated pork roast. If you cannot find one or you would rather do it yourself, however, a simple marinade is fairly easy.</li>
</ul>INGREDIENTS :<br />
brine (water and salt)<br />
2-3 cups white wine<br />
splash of vinegar<br />
5-8 garlic cloves, crushed<br />
ground red pepper<br />
black pepper<br />
rosemary<br />
thyme<br />
oregano<br />
<ul><li>Put your roast in a bowl or pan deep enough to submerge your roast. Combine brine with white wine, enough to cover your roast. Add a splash of vinegar, and crushed garlic cloves. Sprinkle in black pepper, rosemary, thyme, and oregano. Stir and let sit for at least an hour.</li>
</ul>Preparing the Grill:<br />
<ul style="text-align: justify;"><li>First, start your fire. To get a good smoky flavor, a wood fire is best, but to get it going quickly you can start with charcoal and add wood when the charcoal is burning well. The grill should be closed, and grill temperature should be maintained at about 350 degrees Fahrenheit (180 degrees Celsius) for the entire cooking process. If your grill does not have a built in thermometer in the lid, put an oven thermometer inside right by the opening and check it occasionally. You will probably need to add fresh wood or charcoal and adjust the vents to keep the temperature right.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-OigRcQpfC8/TDQXv1XMSNI/AAAAAAAAASQ/jr6NpPYFGuI/s1600/23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-OigRcQpfC8/TDQXv1XMSNI/AAAAAAAAASQ/jr6NpPYFGuI/s320/23.jpg" /></a></div> Food Preparation:<br />
<ul style="text-align: justify;"><li>Meanwhile, you can prepare the food. Cut up vegetables to grill with the roast. Seasonal root vegetables go very well with a roast, complementing its flavors and taking the same amount of time to cook. There are several possibilities for what to use. </li>
</ul> Possible vegetables:<br />
small new potatoes or red potatoes (or larger potatoes cut into chunks)<br />
carrots<br />
parsnips<br />
celery<br />
garlic cloves<br />
onions, quartered<br />
pearl onions, whole<br />
sweet potato (cut into chunks)<br />
you could even use apples, quartered, for a sweet addition<br />
<ul style="text-align: justify;"><li>Put the roast in a cast iron (or other fireproof) pan and arrange your vegetables around it. Brush the vegetables lightly with oil and season with salt and pepper. Add some stock to the bottom of the roasting pan.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-OigRcQpfC8/TDQYuNc_hAI/AAAAAAAAASY/Y67LejxoLvw/s1600/d23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-OigRcQpfC8/TDQYuNc_hAI/AAAAAAAAASY/Y67LejxoLvw/s320/d23.jpg" /></a></div> Grilling:<br />
<ul style="text-align: justify;"><li>Remember that the grill temperature should be maintained at about 350 degrees Fahrenheit (180 degrees Celsius) for the entire cooking process. As the roast cooks, add stock or water to the roasting pan to keep it moist, but avoid opening the grill so many times that the temperature drops too much. The roast will need to cook for 20 minutes per pound, and is done when an instant-read meat thermometer registers 160 degrees Fahrenheit (70 degrees Celsius) in the center of the roast. </li>
</ul><ul style="text-align: justify;"><li>Cut the roast into slices. Serve with the roasted vegetables (sprinkled with chopped parsley) and a salad. Enjoy!</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDQZrzIhvgI/AAAAAAAAASg/dqxo1YxCepE/s1600/l23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDQZrzIhvgI/AAAAAAAAASg/dqxo1YxCepE/s320/l23.jpg" /></a></div><ul style="text-align: justify;"></ul>Juandelacruzhttp://www.blogger.com/profile/00239659217980252592noreply@blogger.com0tag:blogger.com,1999:blog-8525295863014219959.post-75225182929361003072010-07-06T17:58:00.000-07:002010-07-07T01:11:17.788-07:00How to Cook Pork Shoulder Ribs<a href="http://www.cooknutri.com/meatandpoultry/pork/how-to-cook-pork-chops"><span style="font-size: large;"><b>How to Cook Pork Shoulder Ribs</b></span></a><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-OigRcQpfC8/TDPQOwHR5aI/AAAAAAAAAPk/XqZECDLmUuw/s1600/cook-pork-shoulder-ribs-200X200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-OigRcQpfC8/TDPQOwHR5aI/AAAAAAAAAPk/XqZECDLmUuw/s320/cook-pork-shoulder-ribs-200X200.jpg" /></a></div><br />
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<ul style="text-align: justify;"><li>Pork shoulder ribs, or country style ribs, are one of the easiest cuts of pork to cook. They are inexpensive, and lend themselves to slow cooking in a crock pot, a slow oven, or over indirect coals on the barbecue.</li>
</ul>INGREDIENTS :<br />
Crock pot, oven-proof pan or barbecue<br />
Barbecue sauce, optional<br />
Rub, optional<br />
Salt and pepper<br />
<br />
PREPARATIONS:<br />
<ul><li>Get out the crock pot, and plug it in. There is no need to preheat the crock pot. Rub the ribs with salt, pepper, or any other spice or herb rub you like.</li>
</ul><ul><li>Turn the crock pot to low if you have all day to cook them, or high if you want them done in three to four hours. Put the ribs in the crock pot, and make sure it's tightly covered.</li>
</ul><ul><li>Use a fork to see if the ribs are tender. The meat should separate when you insert the fork. If you want to finish them on the barbecue, you might not want to cook them until they are falling apart fork-tender. When they are too tender, it's hard to brush the sauce on them, and they will fall apart when you put them on the grill.</li>
</ul><ul><li>Plate them to take to the grill, or serve plain. If you want to grill them, bring the barbecue sauce and brush out with you, and apply the sauce with a brush. Grill to what is your perfection.</li>
</ul><ul><li>Baking Pork Shoulder Ribs</li>
</ul><ul><li>Turn the oven on to 325 degrees. Rub the ribs with salt and pepper or any spice rub that you enjoy.</li>
</ul><ul><li>Put the ribs in an oven-safe pan and cover it loosely with aluminum foil.</li>
</ul><ul><li>Bake for 90 minutes, and check to make sure they are getting tender. As in crock pot cooking described in Section 1, if you intend to put them on a grill with sauce, pull them out before they are too tender, and plate them to take to the grill.</li>
</ul>TIPS AND WARNINGS :<br />
<br />
<ul><li>You can buy boneless pork shoulder ribs, but the bones add a great deal of flavor to the meat.</li>
</ul><ul><li>Make sure you wash your hands with warm water and soap after handling raw meat. Never use the same plate that had raw meat on it to put the cooked ribs on unless you wash the plate with warm, soapy water.</li>
</ul><i>RELATED ARTICLES : </i> <br />
<ul></ul><b>Country Style Pork Rib Recipe : </b><br />
<b> </b><i>Red Raspberry Glazed Onion and Ruby Red Ribs </i><b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-OigRcQpfC8/TDPUqnzu62I/AAAAAAAAAPw/kHEYY52085A/s1600/barbecued-country-ribs-de.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-OigRcQpfC8/TDPUqnzu62I/AAAAAAAAAPw/kHEYY52085A/s320/barbecued-country-ribs-de.gif" /></a></div><br />
INGREDIENTS :<br />
4 pounds pork loin back ribs, cut into 2-inch 'riblets'*<br />
2 cloves garlic, minced<br />
Salt and ground black pepper<br />
1 large onion, cut into 1/4 inch slices<br />
1 cup water<br />
1 (21 ounce) can LUCKY LEAF® Premium Red Raspberry Pie Filling<br />
1 cup bottled barbecue sauce<br />
1/4 cup packed brown sugar<br />
1/4 cup dry sherry<br />
1/2 teaspoon liquid smoke<br />
1/4 teaspoon dry mustard<br />
Sliced green onions<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>1.Sprinkle riblets with garlic, salt, and pepper. Separate onion slices into rings and spread in the bottom of a roasting pan. Top with ribs. Pour water over ribs. Cover roasting pan with foil. Bake in a 350 degrees F oven for 30 minutes.</li>
</ul><ul style="text-align: justify;"><li>2.Meanwhile, in a medium saucepan combine pie filling, barbecue sauce, brown sugar, sherry, liquid smoke, and dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.</li>
</ul><ul style="text-align: justify;"><li>3.Uncover ribs and drain off any liquid in the pan; discard liquid. Spread barbecue sauce evenly over ribs and roast, uncovered, for 1 hour or until ribs are tender, stirring every 15 minutes.</li>
</ul><ul style="text-align: justify;"><li>4.Serve ribs and onions on a serving platter sprinkled with green onions. Makes 10 (4-rib) appetizer servings.</li>
</ul><div style="text-align: justify;">TIPS :</div><ul><li>Have the butcher cut the ribs for you. </li>
</ul><i>Plum-Glazed Country Ribs</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDPWaZPY3DI/AAAAAAAAAP4/ts_e_u3aXLQ/s1600/117856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDPWaZPY3DI/AAAAAAAAAP4/ts_e_u3aXLQ/s320/117856.jpg" /></a></div>INGREDIENTS : <br />
4 pounds bone-in country style pork ribs<br />
1 (12 ounce) bottle chili sauce<br />
1 (12 ounce) jar plum preserves<br />
1/4 cup soy sauce<br />
1/4 teaspoon hot pepper sauce<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>1.Place ribs in two ungreased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 45 minutes; drain. In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring occasionally. Remove from the heat. Set aside 3/4 cup sauce for serving.</li>
</ul><ul style="text-align: justify;"><li> 2.Brush ribs with some of the remaining sauce. Bake, uncovered, for 30-45 minutes or until ribs are tender, turning and basting frequently with remaining sauce. Serve with reserved sauce.</li>
</ul><b>How to Grill Pork Shoulder Ribs : </b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDPZMKeKXVI/AAAAAAAAAQI/z0u_-4X8bA8/s1600/yeah+%21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDPZMKeKXVI/AAAAAAAAAQI/z0u_-4X8bA8/s320/yeah+%21.jpg" /></a></div><ul style="text-align: justify;"><li>Barbecue ribs are a gourmet delight, but boneless ribs are more like heaven. Pork shoulder Western ribs are strips of pork cut from the shoulder into strips about two inches by two inches and about six to eight inches long. Marinated and grilled, and then served with fries and baked beans, they provide a wonderful barbecue meal. The secrets for making great Western ribs are in the marinating and grilling</li>
</ul>INGREDIENTS :<br />
2 to 3 ribs for each serving<br />
1 cup brown sugar<br />
1 tablespoon of garlic powder<br />
1 tablespoon of onion powder<br />
1 teaspoon black pepper<br />
Yellow mustard<br />
Meat thermometer<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>Make a "dry rub" marinade by mixing 1 cup of brown sugar, 1 tablespoon each of garlic powder and onion powder, and 1 teaspoon of black pepper. Place in a gallon size plastic frozen food bag.</li>
</ul><ul style="text-align: justify;"><li>Slather the ribs with plain hotdog style yellow mustard. The mustard does not impart much taste to the ribs, but the vinegar in the mustard acts to break down the meat fiber and to make the ribs very tender.</li>
</ul><ul style="text-align: justify;"><li>Place ribs one at a time in the freezer bag and shake to coat the rib with the dry marinade. Remove the ribs to a cookie sheet and repeat until all the ribs have been coated. Cover with plastic wrap or aluminum foil and allow the ribs to marinate for at least eight hours.</li>
</ul><ul style="text-align: justify;"><li>Grill on a hot charcoal grill for about 15 minutes per side.</li>
</ul><ul style="text-align: justify;"><li>Brush on your favorite barbecue sauce and continue grilling until the sauce is well caramelized but not burned. Before removing meat from the grill, use a meat thermometer to make sure the ribs have reached 160 degrees.</li>
</ul><br />
<div style="text-align: justify;">Pork Loin Rib Chops : </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-OigRcQpfC8/TDPc3xRpYRI/AAAAAAAAAQQ/lA4jY3ffUFQ/s1600/pork-loin-ck-1941011-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-OigRcQpfC8/TDPc3xRpYRI/AAAAAAAAAQQ/lA4jY3ffUFQ/s320/pork-loin-ck-1941011-l.jpg" /></a></div>INGREDIENTS :<br />
1 gallon water<br />
1 cup kosher salt<br />
1 (5-pound) French-cut pork loin rib roast, trimmed (about 8 bones)<br />
1 cup packed brown sugar<br />
1/2 cup cider vinegar<br />
3 tablespoons bourbon<br />
1 teaspoon black peppercorns<br />
1 bay leaf<br />
1/4 cup extra-virgin olive oil<br />
1 tablespoon freshly ground black pepper<br />
6 garlic cloves, minced<br />
6 thyme sprigs<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>Combine 1 gallon water and salt in a large stockpot, stirring until salt dissolves. Add pork to brine; refrigerate for 24 hours.</li>
</ul><ul style="text-align: justify;"><li>Remove pork from brine; discard brine. Pat pork dry with paper towels.</li>
</ul><div style="text-align: justify;">Preheat oven to 375°.</div><ul style="text-align: justify;"><li>Combine sugar, vinegar, bourbon, peppercorns, and bay leaf in a small saucepan. Bring to a boil; cook 9 minutes or until reduced to 2/3 cup. Strain mixture through a sieve over a bowl; discard solids. Set aside.</li>
</ul><ul style="text-align: justify;"><li>Combine olive oil, ground pepper, and garlic in a small bowl; rub evenly over pork. Top with thyme sprigs. Place pork in a large roasting pan. Bake at 375° for 1 hour and 10 minutes. Brush brown sugar mixture evenly over pork; bake an additional 20 minutes or until thermometer inserted into the thickest portion of pork registers 140° (slightly pink). Place pork on a platter. Cover loosely with foil; let stand 15 minutes before slicing.</li>
</ul>NUTRIENTS : <br />
<ul><li>Calories: 357, Fat: 14.2g (sat 3.5g,mono 8.3g,poly 1.5g), Protein: 25g, Carbohydrate: 28.4g</li>
</ul><b>Grilled Pork Loins Ribs :</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDPeBJr5uoI/AAAAAAAAAQY/daCzJRIdoA0/s1600/bbq-pork-chops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDPeBJr5uoI/AAAAAAAAAQY/daCzJRIdoA0/s320/bbq-pork-chops.jpg" /></a></div><ul style="text-align: justify;"><li> This classic spareribs recipe is cooked entirely on the grill. You can buy a barbecue sauce instead of making your own, if you like. Make sure to boil the remaining sauce after you finished brushing it on the ribs; then serve with the ribs along with lots and lots of napkins!</li>
</ul>INGREDIENTS :<br />
4 lbs. pork loin back ribs<br />
1 Tbsp. olive oil<br />
1 tsp. dried tarragon<br />
1/2 tsp. dried thyme<br />
1 tsp. salt<br />
1/2 cup chili sauce<br />
1/4 cup ketchup<br />
1/4 cup mustard<br />
1/4 cup chicken broth<br />
1/4 cup brown sugar<br />
3 Tbsp. apple cider vinegar<br />
2 tsp. celery seed<br />
1/2 tsp. Tabasco sauce<br />
1/8 tsp. pepper<br />
1/8 tsp. white pepper<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>Prepare grill for indirect cooking, placing drip pan directly under the cooking area. Do not cut ribs into serving pieces. Rub ribs with oil and thyme. Place ribs on grill, cover, and grill 4-6" from medium coals for 60-80 minutes, until meat is no longer pink near the bone. Add more briquettes if necessary after 45 minutes of cooking time to maintain temperature.</li>
</ul><ul style="text-align: justify;"><li>While ribs are cooking, make barbecue sauce. Combine chili sauce, ketchup, mustard, broth, sugar, vinegar, celery seed, Tabasco, and peppers in medium saucepan and heat to boiling. Simmer 15-20 minutes, stirring frequently, until sauce thickens.</li>
</ul><ul style="text-align: justify;"><li>Brush this sauce over the ribs during the last 15-20 minutes of grilling time. If you put it on sooner, the sauce may burn. Heat any remaining sauce to a boil; boil and stir for 1 minute, then serve with ribs. </li>
</ul><b>Pork Rib Roast Recipe : </b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDPh13c_hoI/AAAAAAAAAQg/AULjosVm-Kk/s1600/Herb+Brined+Pork+Prime+Rib+Roast+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDPh13c_hoI/AAAAAAAAAQg/AULjosVm-Kk/s320/Herb+Brined+Pork+Prime+Rib+Roast+Recipe.jpg" /></a></div><br />
<ul><li>The pork is prepared for roasting like a prime rib of beef; you can follow the method here or have your butcher do it for you.</li>
</ul><div style="text-align: justify;">INGREDIENTS : </div><div style="text-align: justify;">6 quarts cold water, divided<br />
1 1/2 cups sugar<br />
3/4 cup fine sea salt<br />
8 large fresh thyme sprigs<br />
6 Turkish bay leaves, crumbled<br />
4 juniper berries<br />
2 teaspoons whole black peppercorns</div><div style="text-align: justify;">Pork: 1 6- to 6 1/2-pound center-cut pork rib roast (8-bone; about 12 to 14 inches long), well-trimmed\2 tablespoons chopped fresh thyme<br />
2 teaspoons whole black peppercorns, crushed in mortar with pestle or in resealable plastic bag with mallet</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">PREPARATIONS : </div><div style="text-align: justify;"></div><ul style="text-align: justify;"><li>Combine 1 quart water and all remaining ingredients in medium saucepan. Bring to boil, stirring until sugar and salt dissolve. Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity). Add remaining 5 quarts cold water; stir to blend. Let stand until brine is cool to touch, about 1 hour.</li>
</ul><div style="text-align: justify;">For pork:</div><ul style="text-align: justify;"><li>Place pork on work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely). Tie meat back onto bones with kitchen string at 2-inch intervals. Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary. Cover and refrigerate 5 days.</li>
</ul><ul style="text-align: justify;"><li>Remove pork from brine; discard brine. Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels. Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.</li>
</ul><ul style="text-align: justify;"><li>Position rack in center of oven and preheat to 400°F. Place pork on rack in large roasting pan. Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven. Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).</li>
</ul><ul style="text-align: justify;"><li>Remove kitchen string from roast. Cut meat into slices and serve.</li>
</ul><b>Pork Rib Recipe Boil :</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDPkpL7qWGI/AAAAAAAAAQo/UFgRaez5ll8/s1600/big-daves-spareribs-R059909-s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDPkpL7qWGI/AAAAAAAAAQo/UFgRaez5ll8/s320/big-daves-spareribs-R059909-s.jpg" /></a></div>INGREDIENTS :<br />
4 lbs. pork spareribs, cut in 3-4 rib section<br />
Cold water<br />
1 c. boiling water<br />
1/2 tsp. minced garlic<br />
5 drops hot pepper sauce<br />
12 oz. bottle tomato<br />
Chili sauce<br />
2 tbsp. vinegar<br />
2 tsp. soy sauce<br />
3 oz. pkg. raspberry flavored gelatin<br />
<br />
PREPARATIONS :<br />
<ul style="text-align: justify;"><li> Put ribs in large saucepot with cold water to cover. Bring to boil, reduce heat and simmer uncovered for 30 minutes or until meat can be pierced easily with fork. Remove ribs, drain and cool. Meanwhile, in a large bowl, dissolve gelatin in the boiling water; stir in remaining ingredients. You'll have 3 3/4 cups sauce. Place ribs in double plastic bag; add 1 cup sauce. Turn a few times to coat. Close bags and refrigerate, turning bags occasionally, 6 hours or up to 2 days. Drain meat and reserve sauce. Place ribs with meaty side up on a rack in broiler pan. Broil at least 5 inches from heat source, brushing 4 times with reserved sauce and turning ribs once, 30 minutes or until meat is a reddish brown. Cut between ribs into serving size portions. Serves 4.</li>
</ul><b>Barbecue Pork Rib Roast :</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDPmEZN2KFI/AAAAAAAAAQw/htS1yos55-I/s1600/nice+one.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDPmEZN2KFI/AAAAAAAAAQw/htS1yos55-I/s320/nice+one.jpg" /></a></div><br />
INGREDIENTS :<br />
1 tablespoon vegetable oil<br />
1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below)<br />
Kosher salt and freshly ground pepper<br />
2 tablespoons whole-grain mustard<br />
2 tablespoons cider vinegar<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li> Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.</li>
</ul><ul style="text-align: justify;"><li>Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler.</li>
</ul><div style="text-align: justify;">Fall Vegetable Cobbler :</div><div style="text-align: justify;"></div><div style="text-align: justify;">4 cups low-sodium chicken broth<br />
2 cups all-purpose flour<br />
2 tablespoons whole-grain mustard<br />
1 large turnip, peeled and cut into 3/4-inch pieces<br />
2 medium russet potatoes, peeled and cut into 1/2-inch pieces<br />
4 large carrots, sliced<br />
8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold<br />
Kosher salt and freshly ground pepper<br />
1 tablespoon baking powder<br />
1 cup heavy cream<br />
1 bunch fresh parsley, chopped</div><ul style="text-align: justify;"><li>Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.</li>
</ul><ul style="text-align: justify;"><li>Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.</li>
</ul><b>How to Cook Pork Shoulder Ribs in Oven :</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDPtMB7ZZFI/AAAAAAAAAQ4/pcKcOa1e9qw/s1600/cook-shoulder-western-ribs-oven-200X200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDPtMB7ZZFI/AAAAAAAAAQ4/pcKcOa1e9qw/s320/cook-shoulder-western-ribs-oven-200X200.jpg" /></a></div>SPICY SWEET - AND - SOUR PORK<br />
INGREDIENTS :<br />
Oven-fried pork (below)<br />
Sweet-and-Sour Sauce (below)<br />
2 green peppers, cut into 1 inch pieces<br />
2 sm. onions, sliced<br />
2 med. tomatoes, cut into 10 wedges each<br />
1 med. carrot, shredded<br />
6 c. hot cooked rice<br />
<br />
PREPARATIONS :<br />
<ul style="text-align: justify;"><li>Prepare Oven-Fried Pork. Prepare Sweet-and-Sour Sauce; stir in green peppers and onions. Cover and simmer 5 minutes; stir in pork, tomatoes and carrot. Cover and simmer until heated through, about 5 minutes longer. Serve over rice. 10 to 12 servings. </li>
</ul>OVEN-FRIED PORK:<br />
1/4 c. butter<br />
2 eggs<br />
1/4 c. water<br />
2 1/2 lbs. pork boneless shoulder, cut into 1 inch cubes<br />
2 c. Bisquick baking mix<br />
<ul style="text-align: justify;"><li>Heat oven to 400 degrees. Heat butter in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, in oven until melted. Beat eggs and water slightly. Dip pork cubes in egg mixture, then coat with baking mix. Place pork in single layer in pan. Bake uncovered 35 minutes. Turn pork; bake 15 minutes longer.</li>
</ul>SWEET-AND-SOUR SAUCE:<br />
1/3 c. granulated sugar<br />
1/3 c. packed brown sugar<br />
1/3 c. cornstarch plus 1 tbsp.<br />
2 cans (15 1/4 oz. each) pineapple chunks in juice, drained (reserve juice)<br />
1/3 c. vinegar<br />
1/3 c. catsup<br />
3 tbsp. soy sauce<br />
1/4 to 1/2 tsp. crushed red pepper<br />
<br />
<ul style="text-align: justify;"><li>Mix sugars and cornstarch in Dutch oven. Add enough water to reserved pineapple juice to measure 4 1/2 cups. Stir juice mixture, vinegar, catsup, soy sauce and red pepper into sugar mixture. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Stir in pineapple; reduce heat.</li>
</ul>DO-AHEAD NOTE:<br />
<ul><li>Sweet-and-Sour Sauce can be covered and refrigerated up to 24 hours. Just before serving, heat sauce to boiling, stirring occasionally; stir in green peppers and onions. Continue as directed. </li>
</ul><br />
<br />
<br />
<ul></ul>Juandelacruzhttp://www.blogger.com/profile/00239659217980252592noreply@blogger.com0tag:blogger.com,1999:blog-8525295863014219959.post-55063425997106899462010-07-06T17:50:00.000-07:002010-07-07T01:12:43.798-07:00How to Cook Pork Shoulder<a href="http://www.cooknutri.com/meatandpoultry/pork/how-to-cook-pork-chops"><span style="font-size: large;"><b>How to Cook Pork Shoulder</b></span></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_-OigRcQpfC8/TDPESg8kJXI/AAAAAAAAAO0/wcpLkH1-7v0/s1600/PorkShoulderSauerkraut_medium.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_-OigRcQpfC8/TDPESg8kJXI/AAAAAAAAAO0/wcpLkH1-7v0/s320/PorkShoulderSauerkraut_medium.jpg" /></a></div><br />
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<br />
INGREDIENTS :<br />
1 boneless pork shoulder roast, 4 to 5 pounds<br />
Salt and freshly ground pepper, to taste<br />
2 tablespoons unsalted butter<br />
2 tablespoons canola oil<br />
1 yellow onion, thinly sliced<br />
3 Golden Delicious apples, peeled, halved and cored<br />
1 tablespoon fresh thyme<br />
1/2 cup dry white wine, such as Chardonnay<br />
2 pounds sauerkraut, squeezed dry<br />
1/4 cup firmly packed dark brown sugar<br />
1 tablespoon caraway seeds<br />
<br />
PREPARATIONS :<br />
<ul><li>Lay the pork flat, boned side up, on a cutting board. Using a sharp knife, trim away any large pockets of fat. Starting at the thinner end of the meat, roll up the pork and securely tie the roll at regular intervals with kitchen twine. Season the pork generously with salt and pepper.</li>
</ul><ul><li>In a fry pan over medium-high heat, melt the butter with the canola oil. Add the pork and cook, turning frequently, until browned on all sides, about 10 minutes. Transfer the pork to a platter.</li>
</ul><ul><li>Return the pan to medium-high heat, add the onion, apples and thyme, and sauté until the onion and apples are lightly browned, about 5 minutes. Transfer the apple mixture to a bowl.</li>
</ul><ul><li>*Oven method:* Preheat an oven to 325°F. Cover the bottom of a large Dutch oven with the sauerkraut. Sprinkle with the brown sugar and caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover, transfer to the oven and cook until the pork is fork-tender and shreds easily, 4 to 5 hours.</li>
</ul><ul><li>*Slow-cooker method:* Cover the bottom of a slow cooker with the sauerkraut. Sprinkle with the brown sugar and caraway seeds. Place the pork on top and surround with the apple mixture. Pour in the wine mixture. Cover and cook on low according to the manufacturer's instructions until the pork is fork-tender and shreds easily, 8 to 10 hours.</li>
</ul><ul><li>Transfer the pork to a carving board. Using a sharp knife, cut the pork crosswise into slices about 1/2 inch thick, removing the twine as you slice. Place the sauerkraut on a large platter and top with the pork slices. Surround with the apples and serve immediately. </li>
</ul><br />
<i>RELATED ARTICLES</i> <i>:</i><br />
<br />
<b>Cook Pork Shoulder Crock pot</b><i> </i><b>:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDPIQOS9ieI/AAAAAAAAAO8/_-AsO_a-k4A/s1600/crockpot+pork+sholder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDPIQOS9ieI/AAAAAAAAAO8/_-AsO_a-k4A/s320/crockpot+pork+sholder.jpg" /></a></div>Here's the post I was talking about yesterday, did this a week ago or more.<br />
<ul style="text-align: justify;"><li>Been looking for a simple crock-pot recipe/method, something that didn't require too much effort. I have learned though, that one really should take the extra few minutes to brown this and/or that, reduce a juice, do a little more than just dump, cook and pray. I did it.</li>
</ul><ul style="text-align: justify;"><li>I'm still in the experimentation stage, so headed out to find some stunt meat. Something inexpensive and easy to deal with, a pork butt. My local grocery had some mystery butt in a clingy net, perfect. For all the reasons stated above, and because it was portioned in to an equal log of meat. I could count on the same cooking time from end to end, non-confrontational.</li>
</ul>My Crock-pot is a 5 quart rig.<br />
Pork butt - 4 to 5 pounds<br />
BBQ dry rub<br />
Flour<br />
Carrots - 4-5 peeled & sliced<br />
Celery - 2-3 stalks peeled & sliced<br />
Onion - 1 whole - mediumish<br />
Garlic - Fresh as much as you like (4-6 cloves depending on size), smooshed - whole<br />
Chicken broth - 1 cup<br />
<br />
<ul style="text-align: justify;"><li>If you're actually reading this for a tidbit of juicy goodness for procedure, there is at least one thing in there you might enjoy. See if you can find it.</li>
</ul><ul style="text-align: justify;"><li>Either bring the meat to near room temp or not, considering how long this sucker takes to cook it probably doesn't matter. I didn't and it came out perfect.</li>
</ul><ul style="text-align: justify;"><li>Install broth to crock pot and turn to high or low depending on how fast or slow you want this to go. Clean, prep and slice all your veggies (not the dry rub) and install to pot for the pre-heat process.</li>
</ul><ul style="text-align: justify;"><li>Get your cast iron pan hot with some oil in there, maybe 3 swirls around the pan. Pat the roast generously with the BBQ dry rub. Then, roll the sucker with flour. Shake a bit to get any excess off, but make sure the roast is covered in both. Install to pan and brown well, 6 minutes a side?</li>
</ul><b>Pork Lion rib roast Crock pot :</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-OigRcQpfC8/TDPJZn_ylRI/AAAAAAAAAPE/jqhbmujZhuc/s1600/pork-loin-cp-b1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-OigRcQpfC8/TDPJZn_ylRI/AAAAAAAAAPE/jqhbmujZhuc/s320/pork-loin-cp-b1.jpg" /></a></div><ul style="text-align: justify;"><li>This is a delicious slow cooker pork roast with a sweet and lightly spiced glaze. Serve this pork loin roast with mashed potatoes and your favorite side dish vegetables.</li>
</ul>INGREDIENTS :<br />
1 boneless pork loin roast, 4 to 6 pounds<br />
1 clove garlic, halved<br />
salt and pepper<br />
1 1/3 cups brown sugar, divided<br />
1 tablespoon Dijon mustard<br />
1 tablespoon balsamic vinegar<br />
1/4 teaspoon cinnamon<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.</li>
</ul><ul style="text-align: justify;"><li>In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.</li>
</ul><ul style="text-align: justify;"><li>Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.</li>
</ul><ul style="text-align: justify;"><li>combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.</li>
</ul>Serves 6 to 8.<br />
<br />
<b>Cook Pork Shoulder Pressure Cooker</b> <b>:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_-OigRcQpfC8/TDPK3eiXO5I/AAAAAAAAAPM/c4mnHHYOFgo/s1600/slow_roast_pork_shoulder.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_-OigRcQpfC8/TDPK3eiXO5I/AAAAAAAAAPM/c4mnHHYOFgo/s320/slow_roast_pork_shoulder.JPG" /></a></div><br />
<ul style="text-align: justify;"><li> Apples and caraway seed are traditional flavorings for a pork shoulder roast that cooks to perfection in your pressure cooker.</li>
</ul>INGREDIENTS :<br />
3- to 3-1/2 lb. pork shoulder roast<br />
1 tsp. caraway seed, crushed<br />
1/2 tsp. salt<br />
1/2 tsp. pepper<br />
2 Tbsp. vegetable oil<br />
1 onion, cut into wedges<br />
1 cup water<br />
3/4 cup apple cider OR apple juice<br />
3 medium cooking apples, cut into wedges<br />
<br />
PREPARATIONS :<br />
<ul><li>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.</li>
</ul><ul><li>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.</li>
</ul><ul><li>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.</li>
</ul><ul><li>Allow pressure to come down naturally, then carefully remove lid. Transfer meat and onion to a serving platter; keep warm by covering with foil.</li>
</ul><ul><li>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 </li>
</ul>Note: The cooking time is correct. There is no way a roast can cook in a pressure cooker in 15 minutes. <br />
<b><br />
</b><br />
<b> Recipe Pork Shoulder Crock Pot : </b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_-OigRcQpfC8/TDPMvmmNrAI/AAAAAAAAAPU/H2XrDQ0uVr4/s1600/051097050-01-slow-roasted-pork-shoulder-recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_-OigRcQpfC8/TDPMvmmNrAI/AAAAAAAAAPU/H2XrDQ0uVr4/s320/051097050-01-slow-roasted-pork-shoulder-recipe.jpg" /></a></div><br />
INGREDIENTS :<br />
1 pork shoulder - any size, as long as it fits in the crock<br />
5 cloves garlic<br />
1 lemon<br />
1 tsp sage<br />
milk<br />
<br />
PREPARATIONS :<br />
<br />
<ul style="text-align: justify;"><li>1.Cut the skin and fat off the pork shoulder (discard). Quickly brown the outside of the pork in a pan with a little oil (optional - I did this, as I had spare time).</li>
</ul><ul style="text-align: justify;"><li>2.While waiting for the pork to brown. Peel the lemon - this is the bit we use. Try not to get too much of the white. You can keep the peeled lemon in the fridge for another recipe.</li>
</ul><ul style="text-align: justify;"><li>3.Peel the garlic cloves and lightly squash each.</li>
</ul><ul style="text-align: justify;"><li>4.Place garlic, lemon skin, sage and Pork in the crock pot.</li>
</ul><ul style="text-align: justify;"><li>5.Pour in milk so it half covers the Pork.</li>
</ul><ul style="text-align: justify;"><li>6.Cook on low for 8-9 hours.</li>
</ul><div style="text-align: left;"> NOTE : If you don't have garlic cloves, you can substitute minced garlic.<br />
Delicious as a cold cut the next day. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Cook Carnitas Crock Pot :</b></div><div style="text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_-OigRcQpfC8/TDPOtr5zZPI/AAAAAAAAAPc/JiAyT9O1c-U/s1600/3carnitas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_-OigRcQpfC8/TDPOtr5zZPI/AAAAAAAAAPc/JiAyT9O1c-U/s320/3carnitas.jpg" /></a></div><div style="text-align: left;">INGREDIENTS :<b><br />
</b></div><div style="text-align: left;">2-4 pounds pork shoulder (Boston butt), cut into pieces (about 2 to 4 inches in size)<br />
2-3 teaspoons kosher salt (or table salt if you don't have kosher)<br />
2-3 teaspoons ground black pepper<br />
2 teaspoons dried oregano (preferably Mexican but any will do)<br />
1/2 of a large onion, peeled and cut into 4 pieces</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">PREPARATIONS : </div><ul style="text-align: justify;"><li>Get your crock pot out. Cut onion in half, put one half in a ziploc-type bag and place in refrigerator for another use OR use it for the Roasted Tomatillo Salsa recipe below! Take the other onion half, peel it and cut into 4 slices. Using kitchen sheers or a sharp knife cut the strings off of the pork shoulder --usually the butcher will have tied the roast. Cut the pork into pieces, 2 to 4 inches in size but don't worry about being precise. Put the pork and onion pieces into your crock pot. Add salt, pepper, and oregano to the crock pot and use your hands or a spoon to coat all the pork with the seasonings. Cover the crock pot and cook on low setting for 6 hours or high setting for 4 hours.</li>
</ul><ul style="text-align: justify;"><li>Using tongs, a fork or a slotted spoon, remove pork pieces to a cutting board - - pull out a few at a time. Use two forks to shred the pork OR you may remove all the pieces to the board let cool a bit and then use your fingers to shred the pork. Pork shoulder has a lot of fat and a good portion of it will melt away during the cooking process. You will still find large fibrous, fatty sections while you are shredding the pork. If you find a tough part you can almost be sure this is just a fatty portion --the pork meat will shred effortlessly. When all the pork is shredded I put it into a dish and spoon some of the juices from the crock pot over to moisten.</li>
</ul><ul style="text-align: justify;"><li>I like to serve this with brown rice and lots of yummy accoutrements: roasted tomatillo salsa (see recipe below), tomatoes, avocado, sour cream, lime wedges, cilantro, monteray jack cheese, queso fresca, etc... </li>
</ul><div style="text-align: left;"></div><div style="text-align: left;"> <i>SERVE , EAT WELL AND ENJOY YOUR DELICOUS FOOD ! ! !</i></div><ul></ul>Juandelacruzhttp://www.blogger.com/profile/00239659217980252592noreply@blogger.com0