We're currently have a fairly limited recipe set for pork.
Looking to expand.
How do you folks cook your piggies?

It all depends on what your cooking. If it is a butt, I will brine it overnight, dry it off and then put a nice rub on it,(homemade or even some store bought rubs from a local Bass Pro are pretty good-hard to say which one I liked the most as I mix and match), prior to smoking. Prior to the rub, I put a little mustard on it for the rub to stick to but not everyone like's it that way as my wife says she can taste the mustard. It's not like I drown it on there but I think she doesn't just like the thought of it on there. It's really hard to screw up a butt.

For a loin, I get them at a local shop and I will put it in the crock pot with some onion, garlic, a little orange juice or apple, salt, pepper and a little vinegar, depending on if I am pulling/using it for a sandwich or served over/with black beans and rice with plantains. In fact, that is exactly what I am doing today. I like to make it simple.

Chops - Simple salt and pepper and toss on the Yoder to your desired temp. Add some rice and a veggie/salad of your choice and you've got yerself a good meal.

I like 'em fried as well. Egg wash and Italian breadcrumbs with fresh parmesan. Sear in butter and EVOO and finish in the oven.

I cook and eat a lot of different cuts of pork......one of my favorite meats. For a lot of it, I use a rub(I like Famous Dave's)and then into my smoker with hickory, and also sometimes a few chunks of charcoal. I cook it low and slow. I keep my freezer full of vacuum sealed smoked pork.

Best slow cooked, tender, juicy,

Butt - Injected with a mix from Myron Mixons book, coat with seasoning, lot of seasonings have tons of garlic today, I prefer a sweeter rub for pork. then off to slow cook on the smoker.

Chops - season as you like, lightly or with a good rub, again prefer sweet with pork, then preferred method is the smoker, they just turn out better. Or the grill for a short cook, and I have a cast iron plate in the grill to sear for that crisp outside.

Ribs, sometimes inject if I have time, if not pull the silver skin off, then add seasoning and let it soak into the meat, slow cooked on the smoker.

Pork Kakuni:

Pork butt or better yet, pork belly. Latter being more typical. Say, about 2 lbs.

Pressure cook 2" cubes of pork belly - make it soft but not so much that it falls apart. You want the fat to render some, and the meat to be tender. Undercook is better than overcook. Traditionally, you brown the pork by frying. But the pressure cooker seems to work well for me.

Remove the pork from the pressure cooker and place into a pot. Cover the pork with water, soy sauce (not too much, we're going to reduce the liquid), sugar, sake, dice green onions, thinly sliced ginger and if you have it handy, ground five spice. I don't have qty but I'm gonna guess 85% water, 10% soy sauce, 5% sake, 1 cup sugar, 2 stalks green onions, 3" of ginger, 2 tablespoons of five spice (optional).

Simmer the pork in the pot until liquid is basically gone - reduced down to a syrup. Eat with ramen, over rice, in sandwich.

I assume pork cutlets, tonkatsu, schnitzel(?) is already on your list?

Thanks all for the replies so far.
I'm seeing a lot of "I smoke it!".
We do not own (or have any interest in owning) a smoker.

With regards to what cut we get - I think we just get a big old slab of porn loin from costco.

I love smoking ribs, roasts, etc. Usually make my own rub.

For pork tenderloin, it's lean so hot n fast is the way to go. Grill or oven at 375F until internal temp is 145F. I tend to use my favorite rib rub as it's sweeter. My 2nd favorite is a chimichuri rub .

In Houston, we used to have this awesome South African restaurant with 3 locations. They had an outstanding pork kebob with apricot sauce served over couscous. This recipe is very, very close.

pork lion,

slice in chops,
fry, sautee, bake etc

bake or roast whole and slice like roast

crock pot, with an onion, BBQ sauce, and chop it up for BBQ

if you are handy with a knife, peel the gristle off the top, and then open it up like you are opening up a jelly roll, add stuffing of your choice (traditional bread stuffing, or a layer of ham, swiss, spinach etc and roll it back up , tie and bake,


you are limited by cuts with just a loin, but you are not limited in ways to season or cook them,

Pork loin- in a stick burner- kosher salt/ coarse pepper/ rosemary.

Boston butt or ribs- in a big green egg- heavy dose of slap yo momma marinated overnight.

Family favorite is to take a 1/2” loin/chop pound thin, season, flour, egg wash, breadcrumbs. Roast in oven -15min. Serve with noodles or spätzle.

Making my own Italian sausage if you have a grinder. Great for pizza or many other recipes.

Thick cut chops, salt and pepper rubbed, cast iron seared then baked to a tinch beyond pink.

One of our favs: Parmesan-Crusted Pork Chops

This recipe is very easy and is from Publix of all places. The sauce is thin--it's not a gravy. I double the recipe for leftovers and I use more half-and-half.

Creamy Horseradish Pork:

Ingredients
1 pork tenderloin (about 1 lb)
1 teaspoon kosher salt
½ teaspoon pepper
2 tablespoons canola oil
¾ cup chicken broth
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
¼ teaspoon ground red pepper
1 tablespoon fresh chives, finely chopped
1 tablespoon unsalted butter
2 tablespoons half-and-half

Steps

Cut pork into 1-inch thick medallions; season with salt and pepper.
Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork in single layer; cook 3–4 minutes on each side or until browned. Remove pork from pan.
Add broth to pan and bring to a boil. Whisk in horseradish, mustard, and red pepper; cook 3–4 minutes or until slightly reduced. Meanwhile, chop chives.
Remove pan from heat. Whisk in butter, half-and-half, and chives.
Return pork to pan and reduce heat to low; cook 1–2 more minutes and until pork is 145°F. Serve

Best pork chop I’ve ever had was wrapped in bacon with a bourbon and brown sugar glaze.

lyman,

quote:

pork lion,

slice in chops,
fry, sautee, bake etc

I never thought about slicing the loin before cooking it, but I think I'll give that a try. I can see where you'd get a nice crust on it. Thanks.

Ribs ~ St. Louis Cut
Loin - not a fan ~ too lean
Chops - cook like steak but must have some fat and bone.
Shoulder(Butt): slow cook like brisket, pull apart.
Belly- slow cook like brisket
Belly- Burnt Ends ~ tid bits ~ slow cook then put in pan to stew in juices and tighten up, like candy.
Bacon- what can I say - been smoking bacon for a while now - no other way.

Did make a rib that had the belly attached.
It was fair but I cured it first like bacon then made the ribs.
Next time I am not going to cure it ~ just some it.
Could be a windfall.

i buy A thin cut loin have tenerized or do it myself use your favorite rub flip it over rub it again them take onions,jalapeno pepper choped fine ,Favorite cheese then roll it up and wrap it with bacon.
cook it low and slow on the grill/ smoker
i use a weber kettle half way thru the cook coat it a Sweet barbeque sauce.
We eat creamy cole slaw ours.

quote:

Originally posted by creslin:
...With regards to what cut we get - I think we just get a big old slab of porn loin from costco.

LOL I haven't tried CostCo's Porn Loin, but their 10-pound cryovac Pork Loins are selling in San Diego for about $3 a pound. Really good deal, but they need a lot of help taste wise.

CostCo removes the fat-cap, but not the silver-skin which is my first step. The silver-skin is just tough, no flavor at all removing it makes for a much better meal.

Anyone not sure how to remove the fat-cap, the video below shows you how starting at the 3 minute 7 second mark. Again, CostCo has already removed it from their roasts.

At the 5 minute 20 second mark, this same video shows how to remove the silver-skin which is my first step:



Direct Link to Video: www.YouTube.com/watch?v=uIftgpS06gU

I usually split the loin into 3 separate roasts which I butterfly (roll). This lets me add flavor all through the roast.

To butterfly or make a roll of the loin, watch the video at the 6 minute 19 second mark. At the 14 minute 22 second mark, the video shows you how to stuff and roll the roast. Because my stuffings are thin and not thick, I do not pound the meat and I use butcher twine to tie the roast instead of using bacon to keep it together while roasting.

The magic of making a roll is being able to spread your spices, herbs, or sauce throughout the roast.

I can be lazy, but I enjoy good food. Each of the Roasts sit overnight in storage bag after having their ingredients added...

Roast 1 is slathering CostCo's Basil Pesto inside and out. When I serve it, more Pesto is on hand along with a nice red wine.

Roast 2 is all Greek:
Juice from 1/2 fresh lemon
1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
1/4 cup sun-dried tomatoes packed in oil, chopped
1 Tablespoon freshly chopped Rosemary leaves (only 1/2 tbs if Mom eats), plus sprigs for garnish
1 Tablespoon fresh chopped Oregano
1 Tablespoon fresh chopped Basil
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper

When I serve it, Tzatziki sauce is on the side. CostCo has a good Tzatziki but add a little lemon juice and its a lot better and very close to my family's recipe.

Roast 3 has been using a seasoning blend from SALT Sisters:
www.saltsisters.net/collections

Their Florida Citrus Sunrise is wonderful and for only $8, I can't get close to the taste for the price.

They also have a Steakhouse Seasoning that is really good. A local real butcher shop carries SALT Sisters products, I haven't needed to buy them on line but I think Amazon may carry them.

Roasting is in a 375 degree oven until the roast reaches 140 on a meat thermometer. Out of the oven, its loosely covered in tin foil and rests for about 10 minutes before slicing.

I have roasted all three roasts at the same time for groups or just roasted them one at time.

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