All posts tagged: pork

PicOfTheWeek - Pork Timings

PicOfTheWeek: Pressure Cooker Pork Testing

I wanted to pin down the timing of my favorite cut of pork in the pressure cooker, so I set up a three way test. Each pressure cooker got 3 pounds of pork western shoulder ribs (1 1/2 to 2 inch thick strips of pork shoulder) and a half a cup of water. Then we had a taste test. The results? 20 minutes is not long enough – the pork was tender enough to be edible, but just barely. 40 minutes is fork tender – the pork shredded when pressed with a fork. 60 minutes is easy to shred – the pork falls apart when you look at it, let alone press on it with a fork. So, 45 minutes is my new “default” pork timing. (I’m giving it an extra five minutes, just in case.) That gives me “ribs” that just barely hold together. It’s also good, because that’s what I’ve used the most in my older posts. That said, if the end goal is shredded meat (for pork tacos, say), then I’m going with a …

Video: Rotisserie Pork Shoulder with Wet Brine

Here is the video for Rotisserie Pork Shoulder with Wet Brine, as promised earlier this week. Enjoy!   How to Rotisserie a Pork Shoulder [youtube.com] What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts Video: How to Rotisserie a Rib Roast Video: Rotisserie Grilling Two Chickens Video: How to Rotisserie a Pineapple   Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.

Sous Vide Carnitas

ChefSteps.com’s Cooking Sous Vide: Beyond the Basics class has a lot of great ideas. The one that grabbed me was Tough Cuts: Transformed, where the ChefSteps guys sous vide a whole pork shoulder for 24 hours, ice it down, slice it into steaks, and sear the steaks. The long, slow cooking results in pork shoulder steaks with the consistency of pork tenderloin. Also, check out their amazing Map of Sous Vide Cooking. I’m a habitual map looker, so this is perfect for me. Pork shoulder is one of my favorite cuts of meat, so I had to try this recipe. But, after the pork shoulder was sealed in the vacuum bag, I had an idea. What if, instead of steaks, I cut the pork into cubes and made carnitas? Light bulb! In Mexico, carnitas are made by frying cubes of pork shoulder in lard. (Yes, lard.) The pork is simmered in lard until it is golden brown on the outside and meltingly tender on the inside. The ChefSteps technique gives me tender pork; a quick sear gives …

Slow Roasted Pork Loin with Rosé Pan Sauce

This post is sponsored by the National Pork Board and Costco. Celebrate #Porktober with pork at Costco! As the weather turns crisp and you start gathering around the table with family and friends more frequently, serve something you know they’ll love – tender, juicy pork! And, don’t forget to visit Costco.com for information on weekly discounted fresh pork cuts and everything else you’ll need to celebrate “Porktober”. I have a plan – a perfect fall day, bright, crisp, sunny. My grill in the backyard, surrounded by crunchy, colorful leaves, a pork loin roasting inside while I enjoy a tasty beverage. As I leave Costco, pork loin in hand, I get smacked in the face by swirling and spitting rain, coming at me from all angles. The wind has picked up, and the sky is an ominous gray. I go home, plop my pork loin in a brine, and wish for blue skies…or at least for the rain to ease up. Nothing doing; the day continues, gray and wet. Cold? I can handle cold. My limit …

Grilled Boneless Pork Chops with Apple Cider Brine and Apple Butter Glaze

This post is sponsored by the National Pork Board and Costco. Celebrate #Porktober with pork at Costco! As the weather turns crisp and you start gathering around the table with family and friends more frequently, serve something you know they’ll love – tender, juicy pork! And, don’t forget to visit Costco.com for information on weekly discounted fresh pork cuts and everything else you’ll need to celebrate “Porktober”. Orange and brown leaves skitter past as the wind nips at my ears. Fall is here, and it is apple picking time – and also pork chop time. Back before refrigeration, when seasonal cooking was the only way we could cook, pigs were a fall animal. Of course, that meant pork was paired with apples, a fall fruit. In this recipe, I’m building on that tradition. I season the pork with an apple cider brine – a very modern technique. The cider adds sweetness and helps the chops brown quickly on the grill. Then, for even more flavor, I brush the pork with an apple butter and mustard …

Grilled Pork Chops with Lemon, Garlic, and Honey Marinade

This post is sponsored by the National Pork Board and Kroger. Don’t forget to vote for America’s Top #ChopGriller! Every vote is an entry in a drawing for a Large Big Green Egg® Grill Package and summer’s worth of pork! Voting closes June 13, 2014. In a moment of weakness, I bought regular cut pork chops at the grocery store. They were on sale. I have such a hard time passing up a sale.I prefer thick cut chops – they are easier to cook to a juicy medium, 145°F. Regular store bought chops, about 3/4 of an inch thick, don’t leave much of a margin for error. It’s tough to get a good sear on thinner chops before they overcook in the middle. For thin chops, I use a trick I picked up from Cooks Illustrated – marinate the chops with honey and oil. The oil conducts heat, and the honey caramelizes quickly in the heat of a grill. This gives me a quick browned crust before the chops overcook. My other trick is to …

Vote for America’s Top #ChopGriller

Celebrate grilling season with pork at Kroger!This post is sponsored by the National Pork Board and Kroger. Backyard barbecues can be simply delicious with tender and juicy pork, the star of grilling season. Celebrate grilling season at Kroger, the ultimate source for barbecue essentials and great pork deals. Visit Kroger.com to view special offers exclusive to your area. It’s time to vote for America’s Top #ChopGriller! The National Pork Board narrowed the #ChopGriller entries down to eight finalists, and we get to vote to determine the winner!And by “we”, I mean “you”. Unfortunately, I’m not eligible to vote. Vote now at: PorkBeInspired.com/ChopGriller So, why vote? One, because you have to look at these great grilling ideas. (Two that I thought were particularly clever – Mary Edwards’s brined Porterhouse pork chop and Alan Bowman’s reverse seared New York Strip chop.) Two, because if you vote, you can win. Every vote is an entry in a drawing for a Large Big Green Egg® Grill Package and summer’s worth of pork! Voting is open from June 2nd through June 13th. …

Grill Smoked Baby Back Ribs (Grilling Basics)

It’s time to get back to basics. Let’s cook some ribs. Ribs were my doorway to the world of cooking. I had my brand new Weber kettle, and I wanted to make ribs as good as the ones at my local barbecue joint. I started reading, and trying recipes…and from there I was smitten. I fell into my love of food, and I haven’t come up for air since. It turns out, ribs are a good place to start when you’re learning to cook. If you have patience, that is. Low and slow is the way to go. Give the ribs time, have a cold beverage (or two, I won’t tell), and you will be rewarded with tender ribs. And, I swear, they smell fear. If they sense that you’re in a hurry, they slow down. Give yourself plenty of time, and they cook right on schedule. So, how do we do it? We need a low fire – 250°F to 300°F, banked to one side of the grill, with the ribs over a drip …

Grilled bone-in pork chop sprinkled with a spice rub on a blue plate with multicolored mini-peppers

Grilled Ribeye Pork Chops with Smoked Spanish Paprika Rub

The USDA has finally seen the light! I can cook Grilled Ribeye Pork Chops with Smoked Spanish Paprika Rub to medium, instead of overcooking them to well done. Celebrate grilling season with pork at Kroger!This post is sponsored by the National Pork Board and Kroger. Backyard barbecues can be simply delicious with tender and juicy pork, the star of grilling season. Celebrate grilling season at Kroger, the ultimate source for barbecue essentials and great pork deals. Visit Kroger.com to view special offers exclusive to your area.And, don’t forget the two grilling with pork contests. First, enter the Top #ChopGriller contest for a chance to win a $15,000 backyard makeover, then leave a comment in my Grilling Essentials Kit Giveaway post for a chance to win a pack of grilling tools. Last year the USDA changed their recommended cooking temperature for pork. They no longer recommend cooking pork loin until it is dry as dust to a well-done 160°F. Now their recommendation is 145°F – medium – with a three minute rest. As the Pork Be …

Rotisserie Leg of Pork Roast with Injection Brine and Herb Rub

Leg of Pork is a common cut in England. Here in the states, we don’t see leg of pork roasts that often; they are usually cured and sold as ham. I have a good butcher, so I can get fresh pork legs whenever I want. The English also call a roast a “joint of meat”, and their Sunday roast is often called a “Sunday joint.” Here in the states, that name is a little too close to a marijuana joke. Like, you can only eat it in Colorado or Washington…thank you, thank you, I’ll be here all week. Pork leg is a lean cut of meat, similar to pork loin. So, why cook pork leg, instead of the ubiquitous boneless pork loin roast? Because you can get pork leg with the skin on, and a thick layer of fat between the skin and the meat. Pork skin and a rotisserie give you cracklings – crunchy crisped pork skin – which I eat like pig candy. Also, the thick layer of fat bastes the lean meat …

Grilled Pork Ribeye Chops with Chipotle, Agave, and Tequila Glaze

Chipotle and agave glaze? Why didn’t I think of that? This recipe is based on a meal I had at Orale Contemporary Mexican Kitchen in Cleveland. They serve the pork chops “long bone” style, with a frenched rib bone still attached to the chop. It is an impressive presentation, and worth the trip to the near west side to try out. Don’t try this at home? Quite the opposite; I had to try this at home. Here is my version, which adds tequila to the chipotle-agave glaze. Why tequila? Well, because I’m serving this with Mexican Martinis, and the hint of tequila in the glaze will tie the meal together. Kind of like the Dude’s rug. It really tied the room together. Wait – I should be serving white russians….ahem. Sorry. Off on a tangent there. Recipe: Grilled Pork Ribeye Chops with Chipotle, Agave, and Tequila Glaze Inspired by: Chipotle-agave glazed long bone pork chops, Orale Contemporary Mexican Kitchen Prep Time: 60 minutes Cook time: 16 minutes Equpiment Grill (I use a Weber Summit, which …

Sous Vide Pork Shoulder Steaks with Purple Cabbage Slaw

Pork shoulder is one of my favorite cuts of meat. Cook it long enough and it turns into tender, juicy shreds of pork. So, how about 24 hours? Is that cooking it long enough? That’s the beauty of Sous Vide. It takes low and slow to its logical conclusion. I bought a pair of frozen pork shoulder steaks at the farmers market…last summer. They’ve been in the freezer ever since. Shame on me for forgetting them, but when I uncovered them, I realized they were perfect for sous vide. The only downside to Sous Vide cooking is it takes planning ahead…a day ahead. While the kids were cleaning up Wednesday night dinner, I started to work for Thursday. Not that it was much work – I cut the frozen pork steaks out of their bags, sprinkled them with salt and pepper, and re-sealed them in new vacuum bags. (The kids enjoy watching the vacuum sealer at work.) The bags went in my Sous Vide Supreme, the kids finished the dishes, and we all went about …