School me on pork

[randay]

the belly is the best cut. and also im 100% sure technique is the issue.

 

[slackerinabox]

Totally unnecessary. Brisket cooks faster than pork shoulder. I've cooked lot of briskets and pork butt. You can cook 12-14 lb brisket in 4 hours in the oven at 300 F.

https://www.snakeriverfarms.com/hot-fast-brisket

Replace the smoker with oven in the above link. Smoker is basically outdoor oven.

If you want electric roaster, great. But your oven is a workhorse. Learn how to use it. You can pretty much cook anything using the stove and oven.

You know, with brisket everytime I try to speed up the process i've regretted it (oven under 6 hours, instantpot, etc). 10ish hours seems to be where the magic happens for us. Just doesn't get to that melt in your mouth place for me. I def. use the oven quite a bit, the electric roaster had multiple benefits (we have a small kitchen that heats up quickly, needed a crockpot anyways plus don't currently have large roast suitable bakeware - 40 something bucks for something up to 18 qts seemed cheap). I'm going to try broil searing too, cast iron's difficult with these larger cuts. Wife uses the oven quite a bit for baking, we give it love

 

[Scarpozzi]

I live in NC bbq country...which we have a mix of sweet and vinegar-based bbq sauces. You can sauce it how you want. We have both pulled pork, but a world famous bbq place nearby sells sliced pork. They cook their roasts and then thin slice it... If you place an order for a sammich, they take the precooked, room temp or chilled pork and put it on a griddle to heat up under a lid (to keep steam/juices in). Sliced pork in a sandwich can have a little more bite to it.

Boston Butt(shoulder) is typically what you want to smoke for BBQ, but picnic roasts are sometimes cheaper or more readily available. My wife's uncle does a lot more half-loin roasts...leaner white meat and less fat. He'll sometimes mix that in with a boston butt. This is the kind of guy that owns a $3-5k bbq trailer he bought years ago. He catered all his daughters' weddings and numerous family parties...is active in his church doing bbq, but it's not a business to him.

For Boston Butts, they're really hard to mess up if you get a meat thermometer and take them out when they're the right internal temp. (180-190 degrees depending on fat) Once the fat inside melts and breaks down, you're good. Best results for a bbq party come when you cook the roasts to completion an hour or two before the event....then wrap in foil and store in the bottom of a cooler with towels on top to contain the heat and take up air space. That keeps the pork hot/warm and letting the meat rest that long, before pulling, allows juices to do their thing. It CAN result in top notch bbq. I think we did a party 5-6 years ago where my dad was supposed to be following my instructions on cooking...he got the fire going about 5 times too hot. The roasts were done 4 hours earlier than I thought possible by internal temp. I had him store them and they turned out fine.


I like pork ribs. You can get those and cook them on a gas grill for 3 hours. Sauce them every 30 minutes to keep them wet...or do a dry rub. Get some match light charcoal and make a foil cup to hold the charcoal.....and let that smoke permiate the ribs as they cook in the beginning. You'll end up with charcoal flavor, but the slow-cooked ribs without the effort of maintaining the fire. Pork fat is best when slow-cooked and melted away. If you cook it too fast or under direct heat, you can end up with a fire burning off the fat or burn the outer layers and undercooking the inside.

 

[kage69]

Trying cooking marinaded pork chops in the broiler. Can be glazy crispy yet juicy awesomeness if you do it right.

I just trimmed up a 9lb pork shoulder this morning. Gave it a loving rub then threw it on a bed of onions in a slow cooker. It's coming out soon actually. Pork for days yo.

 

[sdifox]

Asian Pork and Scallion Roll

INGREDIENTS 3/4 lb. of pork tenderloin ( cut diagonally about 20 slices) 1 tbs. reduced sodium soy sauce 1 tbs. rice vinegar 1 tbs. oyster sauce 1 tbs. of honey 2 tsp. of sesame oil ( dark is...

www.gardenfreshmarket.com

You don't have to use tenderloin, any thinly sliced pork is good. Skewer them perpendicularly and grill over charcoal.

 

[WelshBloke]

Asian Pork and Scallion Roll

INGREDIENTS 3/4 lb. of pork tenderloin ( cut diagonally about 20 slices) 1 tbs. reduced sodium soy sauce 1 tbs. rice vinegar 1 tbs. oyster sauce 1 tbs. of honey 2 tsp. of sesame oil ( dark is...

www.gardenfreshmarket.com

You don't have to use tenderloin, any thinly sliced pork is good. Skewer them perpendicularly and grill over charcoal.

That sounds good!