INGREDIENTS: 3.5 pounds pork shoulder 1 cup orange juice 1/2 cup lime juice 1/3 cup tamarind paste liquid 3 tablespoons chopped garlic 2 teaspoons kosher salt 1 tablespoon dried oregano 1 teaspoon cumin dash ground pepper white corn tortillas salsa INSTRUCTIONS: To make the tamarind liquid, mix 3 tbsp of tamarind paste with 1/3 cup… Continue reading Pulled Pork Cuban Tacos
Category: course-main-pork
Pork Belly – Sous Vide
The pork belly in this recipe is excellent. This recipe produces an asian / teriyaki taste. Other spice mixtures might work just as well. INGREDIENTS 3 lbs fresh pork belly 1 cup soy sauce 1 cup green onions 2 tbsp of minced garlic 3 tbsp sesame oil 2 tbsp salt 2 tbsp sriracha 1 tbsp… Continue reading Pork Belly – Sous Vide
Pork Belly Burnt Ends
These are super rich. You can only eat a few pieces. Feeds 20-25 people as a side dish. These pictures are of a double batch (2 bellies). INGREDIENTS 1 whole pork belly (approximately 15 lbs). Buy this at a butcher shop. Don’t buy the small packages from the big box stores. They typically have… Continue reading Pork Belly Burnt Ends
Smoked Ribs (St. Louis 3-2-1)
Ingredients: 1 part BBQ Salt 1 part brown sugar mustard Instructions: Wash ribs and remove membrane. Rub ribs with a thin coat of mustard so the rub will stick. Coat ribs with a 50/50 mixture of BBQ Salt and Brien Sugar. Smoke at 220 degrees for 2 to 3 hours or until meat pulls away from the ends… Continue reading Smoked Ribs (St. Louis 3-2-1)
Sausage – Hot Italian
Ingredients: 5 lbs pork shoulder 80% lean 1 tbsp fennel cracked 1/2 tbsp salt 1/2 tbsp black pepper ground 1/2 tbsp garlic granulated 1 1/2 tbsp crushed red pepper flakes 1/2 cups ice water 1/2 cups olive oil Instructions: Trim the pork, cut it into 1 inch cubes, and grind it through the coarse (1/4″) plate of your meat grinder. Combine the spices in a small container and mix with the of ice water. Pour… Continue reading Sausage – Hot Italian
Sausage – Best Breakfast as of 1/20/2018
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.) 6 tsp brown sugar 2.5 tsp white pepper 5 tsp rubbed sage 1.25 tsp ginger 1.25 tsp nutmeg 2.5 tsp thyme ground 2.5 tsp cayenne pepper 2.5 tsp crushed red pepper flakes slightly ground 1.25 tsp fennel seed slightly ground 1.25 teaspoons mustard powder 5 Tablespoons lard (pork butt is too… Continue reading Sausage – Best Breakfast as of 1/20/2018
Pulled Pork – Sous Vide
Ingredients: 7 lb whole boneless or bone-in pork butt For the Spice Rub: One 8.5 oz by volume batch of Randy’s Pulled Pork Rub Instructions: Sous Vide Rub half of the rub mixture evenly all over pork shoulder, pressing it in until it adheres. Place pork shoulder in a sous vide–safe vacuum-sealer bag. Add liquid smoke (if… Continue reading Pulled Pork – Sous Vide
Pulled Pork – Smoked
Ingredients: 4 Tbsp Adolph’s No MSG meat tenderizer 0.5 Tbsp black pepper 1.5 Tbsp cayenne pepper 1.5 Tbsp cumin 2.5 Tbsp garlic powder 5 Tbsp kosher salt 1 Tbsp onion powder 2.5 Tbsp oregano 0.5 tsp turmeric Instructions: This is my custom spice grinder attachment for my Blender. Add the Rub Ingredients to the spice jar Blend the spices together. It may help to add a Tbsp of corn starch keep the ingredients… Continue reading Pulled Pork – Smoked
Pulled Pork – Chipotle Carnitas
Ingredients: 16 lbs pork butt thawed 6 Tbsp vegetable oil 2 onions chopped 4 cans Ro-tel Tomatoes & Chiles 4 Tbsp Minced Garlic 3 tsp dried oregano 1 tsp ground cloves 4 tsp dried chipotle pepper 6 tsp cumin 2 cups beef broth 2 Tbsp salt 4 tsp pepper 4 bay leaves Instructions: Heat oil in large pan and brown pork on all sides. Place pork in crock pot, slow cooker or roaster and add remaining ingredients on top of… Continue reading Pulled Pork – Chipotle Carnitas
Cottage Bacon – Maple & Brown Sugar
Ingredients: 2 tsp pink curing salt 10 tsp kosher salt 4 Tbsp brown sugar 4 Tbsp Maple (try maple syrup) 80 ounces pork butt bone removed Instructions: Place in Ziplock bag and refrigerate TURN DAILY to distribute cure evenly. It will get rancid if you forget this step. On the 7th day, remove from wrapper, rinse off brine, dry and leave in refrigerator for 24 hours to… Continue reading Cottage Bacon – Maple & Brown Sugar