Pulled Pork

Pulled Pork

So this is going to take a few hours to cook

4.2 kilos = 9.2 pounds. 

But it was the $12.00 price that caught my eye

Washed off. Now this is a pretty big cutting board

Scored the skin

Salt and pepper. Nothing fancy to get in the way of the taste of the pork. You can add sauce to the finished product

Into "our" new 6 1/2 quart Porcelain coated Cast Iron Dutch oven. (Wedding present from Mum & Dad) 

30 min at 450. Then turn down to 250 for the next 9 hours. Now the LONG wait.

This is the results after 8 hours in the oven at 250. You just can't smell via Facebook just yet. Some day though.

I was really surprised how much meat was left once we had removed the bone, threw the skin and fat out to the feral cats. Tonya and I had two huge sandwiches and still got 3 freezer bags of pork.

So yesterday, while were at Superstore, I got another @ $11.50. Can't wait to cook that one too!

Ingredients

1 x Pork Picnic Shoulder
Salt and Pepper to taste

Stuff you will need

Large Dutch Oven - big enough to hold your pork roast
Patience

Directions

Take the roast out of the package and wash it off with warm water.

Score the skin about every inch or so wide.

Put your roast into the oven, without the lid.  30 minutes at 450 F.  Then turn the oven down to 250 F and let it sit for another 9 hours.

Remove the skin and fat.  Throw that out to the seagulls or put it in the green bin.

Roughly cut up the roast.  About 1 inch thick pieces.  Then with two forks, rip the meat apart. 

Serve on a crusty bun with your favorite BBQ Sauce.  Like my Jack Daniels BBQ Sauce, that can be found at: http://cookwithmitch.blogspot.ca/2016/08/jack-daniels-bbq-sauce.html

Comments and suggestions are ALWAYS welcome. 

Smoked Pork Tenderloin

Smoked Pork Tenderloin

I really like using my smoker.  Tonya isn't a big fan of all stuff smoked.

I started with a HUGE pork tenderloin.  At least that is what the package said it was.  This is the BIGGEST pork tenderloin I ever seen.

I always start smoking early in the morning before anyone is awake.  You can see that snow fell the night before

Into the smoker it went.  The rack above, bacon wrapped sausages.

Temp is crawling back up towards 225 F

This is after 6 hours in the smoker

Cut up and ready to eat

This recipe isn't very "thought" provoking.  Just time consuming.  Get your pork tenderloin thawed out.  Spice it up.  There are so many rubs and spice combinations out there.  For this first one, I did Salt, Pepper, Garlic Powder and Onion Powder.  Into the smoker it went for 6 hours.  I used Maple Wood smoke for this.  I smoked for the first 2 hours and then 4 hours of heat.

The bacon wrapped sausages were ready for breakfast, when Tonya got up.  Like a breakfast appetizer.  BUT that is another post.

What we didn't eat, I turned the rest into a pork stir fry.

But it could just have easily been turned into Pulled Pork with your favorite BBQ sauce.  Serve it up with a crusty roll and BOOM, your eating some good eats there!

Comments and suggestions are ALWAYS welcome.

Poutine Rapee

Poutine Rapee

The ratio of potato used is 2 part finely-grated raw potato to 1 part plain (no butter or milk) cooked, mashed potato. As you would for potato pancakes, you have to squeeze as much water out of the grated potato as you can. You then mix the squeezed grated potato with the mashed, and season with salt and pepper. 

You scoop up a handful of the potato mixture, and fold it around a tablespoonful of diced salt pork which has been soaked overnight in water, then mould it all into a ball so that the pork is enclosed in the centre. You roll the ball in flour, then put it into simmering salted water to cook for anywhere from 2 to 2 1/2 hours. 

I can remember the first time I was "subjected" to poutine.  I was sailing on HMCS Nipigon and we had docked at Sorel Quebec, this is where the ship was built.  Joe Deighton said that we were going to go to McDonalds for Poutine.  Turns out, it wasn't the the Acadian version on Poutine Rapee.

Dad loved the Poutine Rapee.  Me, well, I wasn't quite as fond of them as he was.  I would normally put a lot of sugar on them to add more taste to them.

Ingredients

1 lb fatty salt pork
10 potatoes
4 potatoes (cooked, mashed and seasoned with salt and pepper)

Preparation:

1. Soak the salted pork in cold water overnight to remove the excess salt.
2. Cut into cubes.
3. Grate the uncooked potatoes and extract the water from them by squeezing them in a cloth.
4. Mix the grated potatoes with the mashed, seasoned potatoes, adding more seasoning if necessary.
5. Make a hole in the centre of the potato ball with your thumb and add a tablespoon of the salted pork.
6. Close up the hole and roll the poutine in white flour and gently lower the poutine into a large pot of boiling,salted water.
7. Keep the water boiling and simmer the poutines for 2-3 hours.
8. Serve hot with butter, salt and pepper, or as a dessert with sugar and molasses.

Home Made Shake'N Bake

Home Made Shake'N Bake

Homemade Shake'N Bake

Makes 3 servings.

Ingredients

·                        3 cups bread crumbs

·                        ¼ cup vegetable oil

·                        1 tbsp salt

·                        1 tbsp dried onion flakes

·                        3 tsp paprika

·                        2 tsp sugar

·                        1 tsp garlic powder

·                        1 tsp black pepper

·                        ½ tsp cayenne pepper

·                        ½ tsp dry parsley

·                        ½ tsp dry basil

·                        ½ tsp dry oregano

Instructions

1.            Mix all ingredients in a large bowl until evenly mixed and the bread crumbs are no longer 'clumpy' from the oil.

2.            Dump into a mason jar or plastic container and store in the pantry for 1-2 months.

Shake n Bake Pork Chops

Preheat oven to 425F. Dump some of the shake n bake mix in a large ziploc bag. Rinse pork chops in cold running water. Let excess water drain off. Place pork chops 1 at a time in the bag with the shake n bake. Seal and shake the bag so that the pork chop is totally coated in the breading. Remove the pork chop from the bag, shaking off excess breading. Place on a cookie sheet lined with aluminum foil. Do this with the remaining pork chops. Bake for 15-20 minutes.

Shake n Bake Chicken

Preheat oven to 400F. Dump some of the shake n bake mix in a large ziploc bag. Rinse chicken in cold running water. Let excess water drain off. Place chicken, one piece at a time, in the bag with the shake n bake. Seal and shake the bag so that the chicken is totally coated in the breading. Remove the chicken from the bag, shaking off excess breading. Place on a cookie sheet lined with aluminum foil. Do this with the remaining pork chops.

Bone-in chicken - Bake for 45 minutes.

Boneless chicken - Bake for 20 minutes

As always, comments and suggestions are ALWAYS welcome