This is a very fast way to make great pulled pork. The only problem I had was, I could only fit about 1 pork butt in the pressure cooker at a time. Ingredients: Instructions:
Category: course-main-pork
Baby Back Ribs – Sous Vide
Notes: I typically don’t have 6 hours just before my guests arrive to cook ribs. I was looking for a convenient way to do most of the work days or weeks in advance. What I discovered was a better way to cook ribs. I always liked “fall off the bone” ribs but I have to… Continue reading Baby Back Ribs – Sous Vide
Freezer-Friendly Pork Chops and Cheesy Potatoes – Shelly’s
INGREDIENTS: INSTRUCTIONS:
Chorizo Sausage
NOTES: I found this recipe online and made a few tweaks. It isn’t very spicy but it is a very aromatic Mexican style chorizo. INGREDIENTS: 2 lbs ground pork 1.5 Tbsp ground cumin 2 tsp coriander seeds (ground) 10 cloves (ground) (or about 1/2 tsp ground cloves) 4 bay leaves (stems removed and ground) 1/2… Continue reading Chorizo Sausage
Sausage – Breakfast – 2020
Need to try adding 1 tsp baking soda per 3 lbs of meat to promote browning. Higher PH makes the meat brown better. (Per America’s Test Kitchen) Ingredients – 10lb recipe: 10 lbs ground pork 10 tsp sea salt – Ratio should be 0.2 oz. by weight per pound of meat. (Always weigh the salt.) 7.25 tsp brown sugar 1.25 tsp white… Continue reading Sausage – Breakfast – 2020
Tamale Pie
I modified my Tennessee Cornbread recipe to be more like a tamale. A single batch of this is perfrect for a 10″ cast iron skillet. Do a double batch in a dutch oven. You can make a double batch in a large dutch oven. This is pretty bland and you need to cover it with… Continue reading Tamale Pie
Ham and Beans – Pressure Cooker
This is enough to fill an 8 qt. pressure cooker about 2/3 full. You can make these in about 2 hours if you have pre-cooked ham. It has a couple of steps but it is still faster than the crockpot method. NOTE: Beans don’t absorb water correctly if there is salt or other impurities in… Continue reading Ham and Beans – Pressure Cooker
Hog Leg – Whole Roasted
I found a 22lb. hog leg on sale after Thanksgiving and decided to try to roast it. I was feeling adventurous so I didn’t use a recipe and I really liked the result. The meat is very lean and has a taste and texture like pork loin. It has more flavor after it is reheated… Continue reading Hog Leg – Whole Roasted
Smoked Ribs (Myron Mixon-ish St. Louis 3-2-1)
Ingredients: Rub: 1 part BBQ Salt (RANDY’S ALTERNATE LOWER SODIUM FROM-SCRATCH) 1 part brown sugar Other: Yellow Mustard Apple juice and a spray bottle. Instructions: Wash ribs and remove membrane. Rub ribs with a thin coat of mustard so the rub will stick. Coat ribs with the rub mixture: Per the “proper salting techniques” in the Food Trivia post,… Continue reading Smoked Ribs (Myron Mixon-ish St. Louis 3-2-1)
Pulled Pork – Chipotle Carnitas Sous Vide
Special thanks to Uncle Rick for testing and tweaking on this recipe! Ingredients: 7-8 lbs pork butt thawed 3 Tbsp vegetable oil 1 white onion chopped 2 cans Ro-tel Tomatoes & Chiles 2 Tbsp Minced Garlic 1.5 tsp dried oregano 1/2 tsp ground cloves 2 tsp ground chipotle pepper or you can buy dried and grind your own 3 tsp cumin 1 cups beef… Continue reading Pulled Pork – Chipotle Carnitas Sous Vide