/ck/ - Food & Cooking

Take a bath with it =D

>>4322403
Maybe! Though I worry that basting in my juices will negatively affect the flavor.

>>4322392
I always have the butcher slice them up into chops.

>>4322392
is it boneless?

http://www.foodnetwork.ca/recipes/Potatoes/recipe.html?dishid=7905

Rub it with sage and herbs, place sliced apple on top and cook to 145 internal temperature, serve with spaetzle that has butter and herbs tossed with them.

Cook low and slow, rubbed with herbs, glazed with a balsamic cranberry sauce, and served with either mashed sweet potatoes or with wild rice imbued with almonds and dried cherries. That's how you fuckin do it.

>>4322441
So go to butcher with loin
throw it at him
yell CHOP DIS MANG

basically?

bake at 350, 1 hour per pound. shred, make pulled pork sandwiches.

I stir fry all my pork loins after cubing them.

This one looks really large...

>>4322443
Yes.

crock pot

>>4322610
This would make enough pulled pork for weeks. Also, how do I shred?

porcetta.porcetta.porcetta.porcetta.porcetta. (ad infinitum)

>>4323854
Pork loin isn't great for shredding, you're better off roasting it than slicing it for sandwiches.

Personally, I don't eat that much meat and I don't have enough people feed here to use it all, so I'd be portioning it out - roast maybe half of it now, save the rest to be cut into chops/cutlets later in the week.

I think I have no choice but to divide it up and do several pork meals.

One of them will probably be tonkatsu (because basically pork schnitzel)

When I have a pork loin, here's what I do. I take:

1/2 red onion
4 cloves garlic
1 pickled jalapeno
3 chipotles, with adobo sauce
1/2 cup brown sugar
1 can fire roasted diced tomatoes
1 tablespoon tomato paste
2 tablespoons worcestershire sauce
salt
pepper

1. Blend all that it until it's a smooth puree.
2. Sear the roast on all sides, and put it in a crock pot, set to low.
3. Pour the puree over it, and add enough beer to cover the roast.
4. Go to sleep, wake up the next day, (I usually let this go for about 12 hours or so), pull the pork out, and let it cool.
5. Take a good amount of the sauce, and put it in a pot, and reduce until it thickens considerably.
6. Shred the pork, and mix it with some of the resulting sauce.

Cut it into chops, save the end for a roast. Thats really what youd want to do with it if you want to get a good amount of meals out of it while also keeping the roast.

>>4322392
Would rub it in salt, oil. Rap it up and put some garlic, onion, rosemary. And cook it in the oven at 200c for about 2-3 hours

>>4323864

Kastudon is way better then tonkastu.

>>4323873
It's a real shame that you cook the shit out of such a tender piece of meat though. Why not use a cheaper, tougher cut if you're gonna give it a good 12 hours to cook?

An approach much more true to the grade of meat would be to sear or grill it after marinating it in your puree