For pork, does it matter if you marinade first, then sear + braise vs sear + braise first then marinade? More details: I'm trying to cook pork chashu using por
I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there
I don't eat pork for religious reasons, but a lot of recipes use them. What kind of meat is a suitable substitute for pig products? More speci
A recipe for cooking pork calls for sake in the marinade. Should I boil the alcohol out or should I marinate with the alcohol intact? I read somewhere that alco
I am looking for a good way to prepare carnitas. So far I have tried putting the pork in a slow cooker all day, shredding the meat and then pan frying it in one
So I put some pulled pork in the crock pot on low for about 5 hours when my boyfriend turned it off without me knowing.. Recipie said 7 hours
I want to emulate pulled pork for my non-pork eating friend (semi-Jewish, read: no pigs, it doesn't have to be technically kosher). What cut of beef would achi
I am cooking approximately 30 lbs of boston butt pork roast. (one roast is a little over 15 lbs and the other is a little over 16 lbs) Should I cook the roast
Most recipes for sweet and sour pork/chicken I see include pineapple example. But what if someone does not like pineapple? What are candidate substitutes?
I cure my own bacon with the skin still on the pork belly because I do not know how to remove it. I tried slicing it off with a knife (type unknown) but quickly
tl;dr: I've got 6 lb of super-thick pork shoulder country style ribs. How long should I cook them in the oven if I want them to taste good? I recently bough
I have seen many posts that say smoking a pork shoulder at 225F to an internal temperature of 195F will take 15 hours. I have also seen many posts that say you
I have tried cooking "Butta no kakuni" or slow braised pork belly. I watched a video on making kakuni from a check in Nagasaki. In it he used a Le Creuset dutch
I'm planning to cook my 4lbs pork in the oven but as my guests arrive at 1pm for lunch, I wanted to start the cooking the evening before and then keep the partl
At internal temp of 170F, will the pork butt slices be very tender and moist or should one continue to higher temp closer to pulled of 195F to achieve?
Every time I try to roast a pork leg a lot of water drains from it and it becomes dry. Last time I did it this way: 24 hours before, I seasoned a 1.5kg (3 poun
I have a pretty fail safe method for cooking BBQ baby back pork ribs at home. make a rub and apply to ribs wrap in aluminum foil one hour at 325 in the oven t
I bought a whole pig with a friend. Along with the meat, we each received several bags of skin with ~1/2" of fat. I figured I'd render the fa
According to all the recipes, we have to leave the salted and covered with sugar pork in the fridge over night. In the morning we wash it, wipe it dry and put i
I bought one of these recently, smoked shoulder or something like that. Given that it 'looked cooked', I just sliced it and figured we could eat it cold. But i