melissa-dallas
Well-known member
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Fresh Pork Picnics on sale for .69 per pound. Ideas on what to do with one?
- Thread starter melissa-dallas
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michael-in-phoenix
Well-known member
Carnitas? Trim the rind and some of the fat first, then proceed.
http://www.finerkitchens.com/swap/forum15/6_Michaels_Carnitas
http://www.finerkitchens.com/swap/forum15/6_Michaels_Carnitas
Sometimes I put it in a large Dutch oven or covered roasting pan with a couple of chopped onions
some minced garlic, thyme, pepper and water or chicken broth or a combo, 2 cups more or less, cover and cook in a slow oven (300-325) until done, could be 5 hours or more, depending on the size and temp. I bake it until extremely tender. For the first meal, slice some meat and make gravy from the pan juices. Then I remove the rest of the meat from the bone while still warm, shred or chop it, and have meat for bbq, fried rice, or to brown in oil in a skillet for tacos or quesadillas. 69 cents a lb is quite a bargain.
some minced garlic, thyme, pepper and water or chicken broth or a combo, 2 cups more or less, cover and cook in a slow oven (300-325) until done, could be 5 hours or more, depending on the size and temp. I bake it until extremely tender. For the first meal, slice some meat and make gravy from the pan juices. Then I remove the rest of the meat from the bone while still warm, shred or chop it, and have meat for bbq, fried rice, or to brown in oil in a skillet for tacos or quesadillas. 69 cents a lb is quite a bargain.
dawn_mo
Well-known member
Here are a few ideas...
How about chalupa or pulled pork? Rub it with a dry rub and roast it. I posted a recipe from Steve2's mom that is a great pork recipe. If you bone it, you could make Michael's Souvlaki that he posted recently. You could grind it and make homemade sausage. At that price, I would freeze a couple of them for use later. It is such a versatile cut of meat. I have recipes for dry rubs, a Cuban-style pork roast. There are some good recipes in the T&T section under pork. Sandra's Chile Verde is fantastic. I just made the carnitas recently and they are really good.
How about chalupa or pulled pork? Rub it with a dry rub and roast it. I posted a recipe from Steve2's mom that is a great pork recipe. If you bone it, you could make Michael's Souvlaki that he posted recently. You could grind it and make homemade sausage. At that price, I would freeze a couple of them for use later. It is such a versatile cut of meat. I have recipes for dry rubs, a Cuban-style pork roast. There are some good recipes in the T&T section under pork. Sandra's Chile Verde is fantastic. I just made the carnitas recently and they are really good.
cynupstateny
Well-known member
Michael do you have a fav burrito recipe that you use?
REC: CIDER-BRAISED PORK SHOULDER WITH CARAMELIZED ONIONS
CIDER-BRAISED PORK SHOULDER WITH CARAMELIZED ONIONS
Active time: 30 min Start to finish: 3 hr
1 (3- to 4-lb) bone-in fresh pork shoulder half
2 garlic cloves, cut into slivers
2 tablespoons olive oil
1 1/2 lb onions ++, halved lengthwise, then cut lengthwise into 1/4 “ thick slices
3/4 cup unfiltered apple cider (I used a good British one)
Preheat oven to 325°F.
Remove the large deposits of fat from the surface. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more. If you have trouble caramelizing, then cover for 15 minutes, but they should be completely soft.
Stir in cider and return pork to pot.
Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 - 2 ½ hours, depending on the size of roast. You may want to put foil around the edge of the pot where it meets the lid, to ensure little moisture loss.
Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.
Makes 4 to 6 servings.
I served it with grainy Dijon mashed potatoes.
CIDER-BRAISED PORK SHOULDER WITH CARAMELIZED ONIONS
Active time: 30 min Start to finish: 3 hr
1 (3- to 4-lb) bone-in fresh pork shoulder half
2 garlic cloves, cut into slivers
2 tablespoons olive oil
1 1/2 lb onions ++, halved lengthwise, then cut lengthwise into 1/4 “ thick slices
3/4 cup unfiltered apple cider (I used a good British one)
Preheat oven to 325°F.
Remove the large deposits of fat from the surface. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more. If you have trouble caramelizing, then cover for 15 minutes, but they should be completely soft.
Stir in cider and return pork to pot.
Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 - 2 ½ hours, depending on the size of roast. You may want to put foil around the edge of the pot where it meets the lid, to ensure little moisture loss.
Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.
Makes 4 to 6 servings.
I served it with grainy Dijon mashed potatoes.
A Provencal method...with rosemary
Spread Dijon mustard (about 2 T. on outide of meat, brown in a braising pot with 1 t. olive oil, on top of stove being careful no to burn the mustard. Remove meat.
Put 1 tsp olive oil in the pot. scatter 4 garlic cloves or halve them if large. Place one rosemary branch on top.
Then place the roast on top of that. Repeat with more garlic and rosemary on top of the meat. Braise on low on top of stove or in the oven at 325 for 2-3 hours, depending on size. The meat give off its own juices.
Spread Dijon mustard (about 2 T. on outide of meat, brown in a braising pot with 1 t. olive oil, on top of stove being careful no to burn the mustard. Remove meat.
Put 1 tsp olive oil in the pot. scatter 4 garlic cloves or halve them if large. Place one rosemary branch on top.
Then place the roast on top of that. Repeat with more garlic and rosemary on top of the meat. Braise on low on top of stove or in the oven at 325 for 2-3 hours, depending on size. The meat give off its own juices.
Rec: New Mexico-Style Green Chili & Pork Stew. This is delicious!
New Mexico-Style Green Chili & Pork Stew with Potatoes
Recipe By: CIA
Serving Size : 5
Categories : Pork Veal Dishes
1 tablespoon vegetable oil
1 1/2 pounds boneless lean pork -- cut in 1/2" cubes
1 large onions -- diced
2 1/2 cloves garlic -- minced
2 cups chicken stock
2 tablespoons tomato puree
3 to 9 poblano chilis, roasted, seeded & peeled -- cut in 1/2" pieces
1 1/2 teaspoons ground cumin
1 teaspoon ground Mexican oregano
1 tablespoon mild chili powder
1 whole jalapeno chili pepper -- seeded and minced
1 tablespoon green Tabasco sauce
1/2 teaspoon white vinegar
1 teaspoon salt
3 red potatoes -- cut in 1/2" pieces
Heat the 2 tablespoons vegetable oil in a large sauté pan over medium heat. Add the pork and sauté until gray. Remove from the pan and place in a 4 qt. heavy saucepan. Sauté the onions and garlic in the same pan, using a little more oil if needed. Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano, and chili powder. Bring the mixture to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally. Add the jalapenos, Tabasco, vinegar, salt, and potatoes. Cook, covered, at a simmer for about 20 minutes, or until the potatoes are tender.
Serve this spicy chili stew in bowls with warm, buttered flour tortillas and grated Monterey jack cheese.
New Mexico-Style Green Chili & Pork Stew with Potatoes
Recipe By: CIA
Serving Size : 5
Categories : Pork Veal Dishes
1 tablespoon vegetable oil
1 1/2 pounds boneless lean pork -- cut in 1/2" cubes
1 large onions -- diced
2 1/2 cloves garlic -- minced
2 cups chicken stock
2 tablespoons tomato puree
3 to 9 poblano chilis, roasted, seeded & peeled -- cut in 1/2" pieces
1 1/2 teaspoons ground cumin
1 teaspoon ground Mexican oregano
1 tablespoon mild chili powder
1 whole jalapeno chili pepper -- seeded and minced
1 tablespoon green Tabasco sauce
1/2 teaspoon white vinegar
1 teaspoon salt
3 red potatoes -- cut in 1/2" pieces
Heat the 2 tablespoons vegetable oil in a large sauté pan over medium heat. Add the pork and sauté until gray. Remove from the pan and place in a 4 qt. heavy saucepan. Sauté the onions and garlic in the same pan, using a little more oil if needed. Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano, and chili powder. Bring the mixture to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally. Add the jalapenos, Tabasco, vinegar, salt, and potatoes. Cook, covered, at a simmer for about 20 minutes, or until the potatoes are tender.
Serve this spicy chili stew in bowls with warm, buttered flour tortillas and grated Monterey jack cheese.
melissa-dallas
Well-known member
Wow! Thanks everyone. Wish I had the freezer space to do all of these!
michael-in-phoenix
Well-known member
No recipe Cyn... just clean out the fridge and wrap it up. Carnitas with...
...Mexican Rice, a dab or two of guacamole and some grated pepper jack is excellent.
Michael
...Mexican Rice, a dab or two of guacamole and some grated pepper jack is excellent.
Michael
cynupstateny
Well-known member
JUst saw your reply! Thanks!