Hey, I thought you were STILL in the woodshed! MAAAAAAAAAAAAARRRRRRRRGE!!!!!!!!!!
I have a question about this.... I really really want to make this, but the "Boston Butt" that i got at the store doesn't have this... twine, mesh on it. Is that okay??
I have a bone in half "picnic" pork shoulder. I want to cook in my grandmothers old cast iron dutch oven that I just got my hands on and reaseasond today....
Lots of good ideas for pork in this thread so I thought I would ask here rather than start another...
my plans are to season the meat overnight with an olive oil garilc, lemon and herbs de provance. (this is what I would do with Chicken or Chops as a typical thing is it applicable?)
I plan on browning it in the DO on the stovetop... removing and carmelizing some onions in the do and then returning the pork to the pan with some apple juice/cide vinegar based liquid and maybe some apple pieces
I have never cooked this cut of meat before I could use some pointers on tequniques for and on how much liquid I need in the pan and any potential pitfalls
some of those slaw recipes look great too hmmm
Can I put this in the oven at a higher temperature to cook it faster? I couldnt get away from work, and just now got home....
no not trying fusion just wanted to add some flavor.... I can skip the vinegar... I have a tendecy to over use vinegar
I bought some fresh fennell today that I was thinking to use instead of the herbs. I am not eactly sure how to incorporate it though
I would like the baked apple to eat with the pork as a side should I add them later in the cooking or cook them seperately all together.
The Do is large enough to accomodate the shoulder and the apples halved for sure maybe even whole.
I also have some pinot gris that could be a contender... or just get drunk
in unrelated events I am making vegetable stock tonight so that will be available too
I am pretty sure that as long as it stays moist and falls off the bone it will be good but I could definitlly use tips cooking meats like this is sort of new to me.
Here is an unusual, but very good, recipe from Danny Gaulden. If you do not know who Danny is go to Welcome to Danny's Barbecue. Naturally I’ve modified it to suit our taste, as I’m sure you will also as time goes bye.
Danny Gaulden’s Old South Slaw Dressing
1 tablespoons salad oil
6 tablespoons apple cider vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed garlic
Even though we use a modified Corky's slaw dressing at the restaurant, there's one I like better. Matter of fact, it's the only one I fix here at home. I LOVE this stuff, but you may not. It's what I consider deep, old south, and what Carolyn and I had every time we went to eat at a seafood house, bbq joint, etc. in south or north Louisiana. Matter of fact, Carolyn's mother fixed a very similar recipe all her life, (she lives in Baton Rouge now and spent many years on the famous river road between New Orleans & Baton Rouge as a home education teacher). Lot of fine cooking goes on down there. Anyway, here is the recipe. It is a sweet sour mix. If you like the tart, sweet taste on your slaw, you'll love this. Nice thing about it is that you can't "over extend" this dressing. If you apply too much, it doesn’t just stick to everything and make it too wet as does a creamy dressing. It just drains down to the bottom. It will keep a couple of days or more on the slaw before crispness is gone. Don't let the simplicity fool you. I've always said some of the best cooking comes from simple recipes. This is one of them. Just takes a couple of minutes to fix. Also, don't let the looks of it fool you. Just try it and let me know what you think.
Mix well and pour over slaw. This is a small recipe and makes enough dressing for about 3-4 people. Adjust accordingly.
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These cuts of meat need to be cooked low and slow for optimal flavor and texture. You can't rush a good thing. Just like BBQ. I could take a rack of pork ribs and throw them on the grill over direct heat and they would be done in about 20-30 minutes. They would be pretty tough and chewey. OR, cook them at 225 for 3-4 hours indirectly and wind up with tender juicy meat.