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Old 03-31-2009, 09:01 AM   #11
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jennyema - That sounds like a great method! Get some of the charcoal and actual smoke flavor onto the meat, then finish with a braise.

I also degreased my sauce.

Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
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Old 03-31-2009, 09:06 AM   #12
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Originally Posted by Nicholas Mosher View Post
jennyema - That sounds like a great method! Get some of the charcoal and actual smoke flavor onto the meat, then finish with a braise.

I also degreased my sauce.
Exactly. I get the "bark" that way and the smoky taste (esp. when I've caught it on fire ...) but it's easier to get the low slow cooking done in theoven where I know the temperature is regulated and the meat isn't gonna burn.

I get loads of compliments on it.

I believe it will be on the menu for Easter dinner, in fact.

Less is not more. More is more and more is fabulous.
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Old 03-31-2009, 09:16 AM   #13
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After finding this at the local market & under 5, I had to try, it was the most succulent meat I've ever eaten.

Slowly Roasted Pork

Serves 4
Prep Time 15 mins
Cooking Time 4hrs 45 mins
  • Hand of pork, on the bone (approx 4kg)
  • Salt and pepper
  • Place the hand of pork on a clean surface and pat dry
  • Using a sharp knife, score the skin through to the fat, avoid cutting into the meat
  • Turn the joint over so that the skin is on a flat surface
  • Season the meat with salt and pepper, rub into the meat
  • Turn the joint back over, and rub a teaspoonful of salt into the skin
  • Put the joint into a roasting dish
  • Roast in a preheated oven (middle shelf) at 220C/425F/gas mark 7 for 30 minutes
  • After 30 minutes, check the meat, the skin should be starting to blister, if not put back for another 15 minutes
  • Remove the joint from the oven and cover with aluminium foil, sealing around the edge of the roasting dish
  • Lower the heat to 170C/325F/gas mark 3, cook for 3 hours, again on middle shelf
  • Remove joint from the oven, and discard foil
  • Spoon off fat, leaving 4 Tbsp for basting
  • Baste the meat and place back in the oven for 45minutes-1 hour, 170C/325F/gas mark 3
  • Skin should now be crisp
  • See Cooks tips
  • Serve with apple sauce and gravy of your choice
Cook's tips
  • Dont expect to carve the joint, just pull off the meat with kitchen tongs
Cooking with the Joneses
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Old 03-31-2009, 09:56 AM   #14
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Location: Indiana
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Old recipe from a small grocer that went out of business in 1940...

No real measurements.. just ingredients.. I have modified it slightly..

Stick the pork in a pot, cover with water and boil..
When it is done enough to pull apart, remove fat and place the pulled pork into a baking pan. Add enough of the boiling liquid to half cover the pork.

To the pork sprinkle with white sugar, LOTS of worcestershire sauce(like an entire large bottle), pour in tomato juice and add liquid smoke(my change), add a can of diced tomatoes, dice an onion, add that to mix. Add some vinegar, around 3/4 cup , a few dashes of Tobasco. This mix should be as thin as soup prior to baking.

Taste the mix It should have a real "bite" to it, a strong taste of worcestershire, and be tangy, but with a sweet edge.

Place it in an oven, uncovered and bake at 350F until it cooks down. You will have to stir occasionally when it begins to thicken up.

Serve on buns with turmeric slaw..
the Slaw--critical!!!! for proper flavor..
Shredded cabbage mix, sugar, Miracle whip,Turmeric, touch of milk to aid mixing. Use enough Turmeric so the slaw has a descent yellow look, serve ON the sandwich.
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Old 03-31-2009, 11:27 AM   #15
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An interesting twist Jeff....I'll give it a whirl sometime! Thanks for the idea!!
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Old 03-31-2009, 11:50 AM   #16
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Jeff - one time you should try it on the rack with a pan of apple juice underneath. You will LOVE the crust/bark that forms.

Andy M. - yes, I do have that recipe and will post it when I get home.

LOL on the "slaw critical"

I feel the same way - only my slaw is MUCH different, but, just as critical!


"Count yourself...you ain't so many" - quote from Buck's Daddy
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