pork tagged posts
Monday, January 27, 2020 Food
Mexican Pulled Pork Carnitas
If you’re new to Carnitas, let me be the first to welcome you to your new addiction.
What are Carnitas?
Carnitas are Mexico’s version of pulled pork. It’s the first thing you seek upon landing in Mexico.
Made by slow cooking pork fully submerged in lard, this confit method of cooking yields pork that’s unbelievably rich and tender with loads of crispy golden bits.
I love me some pulled pork carnitas. here is a easy recipe to follow
- 2 kg / 4 lb pork shoulder (pork butt) , skinless, boneless (5lb/2.5kg bone in) (Note 1)
- 2 1/2 tsp salt
- 1 tsp black pepper
- 1 onion , chopped
- 1 jalapeno , deseeded, chopped
- 4 cloves ga...
Monday, September 30, 2019 Food
Who remembers being at your Grand parents house and Grandma making her pork chops? My grandma made some of the best pork chops I have eaten. I can even remember the smell that came from the kitchen when she would be in there cooking. So today we are going to make us some of Grandma’s Pan Fried Pork pork chops
Let’s Make Grandma’s Pan fried pork Chops
Sometimes the best food is really the simplest.
How to Season Pork Chops
We will be using a dry rub recipe That includes: cumin, black pepper, coriander, sugar, and salt. We will be heating the whole spices to release their aromas, and grinding them in a blender or spice grinder.
The dry rub instructions mak...
Monday, May 27, 2019 Food
Here is a Simple Recipe For Ranch Pork Chops I think your family will love:We all like dinners that are simple and easy to make with minimal clean up and sheet pan dinners are just that, and this simple recipe for Ranch Pork Chops is one of those simple and easy dinners you can make for your family.
What I feel are The Best Pork Chops for Baking in this recipe
- Boneless pork chops will cook faster and are easier to serve. Just slice them up and you’re done!
- Bone-in pork chops have more flavor ( my opinion) and won’t overcook as quickly. There’s more leeway in the cooking time, but that also means that they generally take longer to bake.
It’s just my opinion, but I would rather save the bone-in pork chops for grilling and use boneless for this recipe.
Monday, February 25, 2019 Food
Who doesn’t like pulled pork? I know I do, so we are going to talk about smoking a pork shoulder. I don’t get real crazy with the spices and rubs, I try and keep it pretty simple. I like to get the taste of the meat and the smoke just as much as the rubs I use. This is why I don’t go over board with spices and rubs.I like to use enough to give good flavor and a nice bark on my meat. There is a video below to show my process of preparing the shoulder,
1 Pork Shoulder
When I’m doing a pork shoulder I like low and slow, so I start up my Green Mountain grill and set the temperature to 225 degrees and that’s the temp I will be cooking at till the meat reaches an internal temperature of 205 degrees...Read More
Wednesday, October 24, 2018 Food
The pressure cooker seriously cuts the prep time on Green Pork Pozole! Made with tomatillos, cilantro, pumpkin seeds, and jalapeños, this soup is Mexican comfort food at its best.
Pozole, a Mexican dish somewhere between a soup and a stew, is light enough to enjoy in a cup at lunchtime, yet hearty enough to make a meal out of a big bowl for dinner.
I especially love the green variety, with its mix of pork and bright, zippy ingredients. Cilantro, pumpkin seeds, jalapen?os, and tomatillos add layers of flavor and a beautiful green color, too. Hominy adds heartiness (and I love its chewy texture), and each bowl has a generous amount of bite-sized, tender pieces of pork.
I like to make pozole in the pressure cooker because it’s a lot faster than on the stovetop...
Thursday, September 27, 2018 Food
Think of caramel and you probably think of sweets like caramel apples and ice cream sundaes, which makes sense, since caramel is basically just cooked sugar. Even light golden caramel has a nutty, toasty nuance beneath its buttery-sweet richness, but when you take it to an amber shade and beyond, the flavor becomes deeper, darker, smokier, and more bitter, which makes it perfect for featuring in savory dishes.
Lots of savory foods become caramelized, one of the prime examples being alliums; when they’re cooked in a specific way (low and slow), their natural sugars oxidize, giving caramelized onions their sweet, dark, golden-brown charm...Read More