I think I was at a taco truck when I had my first taste of authentic Carnitas. For those who haven’t had carnitas, it is pork (generally a tougher cut like shoulder) slowly braised or roasted until the meat is fork tender and succulent. But that’s not the end. The meat is then either fried or broiled, so that the outsides crisp up and some more of the fat renders ou
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Pork Shoulder & Ground Pork
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A pulled pork sandwich is a thing of simple beauty. First, you’re off to a great start, by using pork, one of the all time greatest things ever. Slow roasted in the oven at barely 200 degrees, with a sweet & spicy rub, the meat gets super tender, and stays deliciously moist. Second, (at least in my version) you’ve got coleslaw that adds a crunchy texture, and a tangy flavor. Finally, th
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Pulled pork is kinda a labor of love. I throw the kinda in there, because while it does take a long time to make…it’s not hard and most of that time, it’s just quietly doing its thing in the oven – rather than “active” cooking. Now, I don’t use a smoker, and I know based on that statement alone some of you have already left.
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I’m actually not sure where the word “sugo” comes from, or if there’s an official definition, but in my book a sugo is a pasta sauce that contains braised meat, and relatively little tomato. Also in my book, is that it’s one of my all time favorite pasta sauces. Here I’m making a Pork Sugo.