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foggy
10-20-2006, 03:11 PM
I'm having my pigs butchered next Friday.
We are going to end up with 130 to 175 lbs.
of meat after the cut and rap. *:o
*;D *mmmm bacon *
Im having the bacon and hams lighltly smoked
and of course some breakfast sasuge,cops etc...
So if any one has good *recipes for ranch raised
pork.
it would be greatly appreciated.
* * * * * *thanks alot
* * * * * * * * * foggy

metalmouth
10-20-2006, 06:17 PM
Pork Roast (Original Recipe)

Ingredients:
Pork Tenderloin or Roast
White Wine (Chardonnay)
Olive Oil
Garlic (Fresh Finely Minced)
Sage
Coriander
Mustard (Coarse Seeded)
Rosemary (Finely Chop 8 Needles)
Chipolte Pepper

Preheat oven to 325.
Marinate in chardonnay.
Create a rub combining the above spices and olive oil.
Rub meat with spices and oil.
Cook at 325 degrees for approx. 2 hours till inside temperature is 170 degrees.
Rest approximately 15 minutes and slice.

foggy
10-21-2006, 10:33 AM
Thanks MetalMouth

Ill give it a try it sounds good..

Im having my wife go to the book store today
to look for recipes books on mexican dishes.
Theirs nothing like good chilie verdea.

SuperDave
10-21-2006, 11:45 AM
Foggy, if you get any thick cut chops, my wife makes a killer stuffed pork chop. She butterflies the pork chop and stuffs it with a bread stuffing mix that includes chunks of fresh apple. She then pins it closed with toothpicks and browns both sides in a frying pan in a little bit of olive oil. From there, I'm not sure if she finishes them in the oven or the frying pan, I'll ask her and let you know.

SD

metalmouth
10-21-2006, 12:35 PM
Green Chile Pork: Borrowed from Allrecipe.com

INGREDIENTS
3 tablespoons vegetable oil
1 1/2 pounds boneless pork loin chops, cut into bite-size pieces
1 1/2 cups instant brown rice, uncooked
1 (10.5 ounce) can condensed cream of chicken soup
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
2 (4 ounce) cans diced green chile peppers
3 tablespoons chunky salsa
1/4 cup water
2 tablespoons ground cumin
1 cup shredded Colby cheese
DIRECTIONS
Heat oil in a large saucepan or stock pot over medium-high heat. Add pork, and saute until browned. Drain off grease. Add the rice, cream of chicken soup, black beans, tomatoes, green chiles, salsa and water. Season with cumin. Stir to blend, then bring to a boil. Simmer over medium heat for about 15 minutes, or until the rice is tender.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). When the pork mixture is cooked, transfer to a 9x13 inch baking dish. Sprinkle cheese over the top.
Bake for 5 to 10 minutes, until cheese is melted. Serve with tortillas.

foggy
10-21-2006, 04:44 PM
Thanks SuperDave

that sounds good i figured this would be a good place to get reicpes.I haven't met a fishermen or fisherwoman that doesn't like food.
The good thing about rasing your own live stock
you know what goes into them.And you can have
have the cuts the way you like them.
This is my first time rasing pigs it wasn't to bad.
Will see how the finish product is in a few weeks.
* * * * * * * * Tkanks again foggy

metalmouth
10-21-2006, 07:25 PM
foggy, the quality of the meat depends a lot on the moon phase in which you slaughter them. *8-)

metalmouth
10-21-2006, 07:26 PM
Did I mention Kahlua Pork, which is really just a slow cooked version of any pulled pork. MMMMMMMMMMMMM!!!!

CJC
10-21-2006, 09:22 PM
foggy, the quality of the meat depends a lot on the moon phase in which you slaughter them. 8-)

Are you serious MM? :-?

metalmouth
10-22-2006, 06:41 AM
foggy, the quality of the meat depends a lot on the moon phase in which you slaughter them. *8-)

Are you serious MM? *:-?

Ask a hog farmer. I've never spoken to one that didn't believe so. I come from a family of cattle ranchers and that belief doesn't carry over to beef.

CJC
10-22-2006, 08:10 AM
Very interesting. So what moon phase is best?

metalmouth
10-23-2006, 07:30 AM
I believe it is the new moon. It has something to do with the way the fat progresses in the meat. Superstition, perhaps, but most hog raisers swear by it.

Steve_M
10-23-2006, 09:12 AM
The next time I go to Raileys I'm going ask the butcher what phase was the moon in when*this ham was killed..... ;D

foggy
10-23-2006, 09:14 AM
Well metalmouth this coming Friday is their last day. :'(
To bad the the new moon was on the 21st.
Its amazing how attached you get to pigs.
People think their nasty animals.
But they are really smart and clean anilmals.
Im acutely thinking of raising a few so i can sell the weiners.
And and with the sheep industry going the way its going im always
thinking of a way of using the land.

metalmouth
10-23-2006, 12:34 PM
Pigs may be clean animals but I would prefer to live down wind from sheep! 8-) ;D 8-)

SuperDave
10-23-2006, 02:23 PM
Foggy,

Do a search through this forum and I posted my carnitas recipe. Killer recipe and very easy.

SD

foggy
10-23-2006, 02:24 PM
Pigs may be clean animals but I would prefer to live down wind from sheep! *8-) ;D 8-)

I guess your right.I thought that sheep didn't smell
but when we got back from Maui in June i difently
could smell them.
Now the dairy down the road is in the process of
spreading their lets say by product by truck all
over their hay field now thats bad.

foggy
10-23-2006, 02:31 PM
Thanks SuperDave

found it

Looks like we have some cookin to do. ;)

deepseaed
11-24-2006, 08:18 AM
This is my personal favorite.

A summer favorite in Estonia (Europe), originally from Georgia (x-soviet union.) My wife is from Estonia and we always include sashlyk at sauna parties or summer gatherings.

Try it. You will not be dissappointed.

Pork Shashlyk

Ingredients

3 lbs of Pork (also awsome with lamb!)
3 onions
2 - Bunch of green onion
3 tomatoes and 3 cucumbers
1/2 lemon
1-tablespoon vinegar
1 tablespoon butter
1 tablespoon cracked black pepper
1 teaspoon seasalt

Directions

Take pork, onions, green onion, tomatoes and cucumbers, 1/2 lemon, 1-tablespoon vinegar, 1 tablespoon butter and 1/2 teaspoon black pepper. Wash and cut the pork into 1" cubes, place in a large pan and add salt, pepper, sliced onions, vinegar, 1 tsp. lemon and /or lime juice (you can also add 3 shots of vodka) and mix.

Place pan, covered, in refrigerator overnight (the longer it sits... the better.) Skewer the pork on spits, alternating them with sliced onions.

Brown the shashlyk on hot charcoals and turn frequently for 15-20 minutes so the pork is evenly done. Before serving, place shashlyk (with or without spits) on a plate and pour melted butter and chopped green onions over Lamb. Serve with cucumbers, sliced lemons and sliced tomatoes.

Enjoy.

TP
11-25-2006, 08:47 AM
Pork tacos are the best. Take a pork shoulder put it in the crock pot and add 6 cups of chicken broth. Then add one who white onion and a hand full of cilantro then 6 tablespoons of cummin. Let it cook on low all day. Take the pork out and it falls apart put it in some lightly fried corn taco shells add some tapatillo and a squeeze of lime. OH YEAH

FatCat
11-26-2006, 11:00 PM
I just tried out a bomber rootbeer pork recipe last weekend. So, so good...

Ingredients:

3 cups root beer (NOT diet)
2 lbs. pork shoulder
1 12 oz. bottle chilli sauce
1 medium onion, thickly sliced
5 garlic cloves, chopped
salt, pepper
olive oil
Hamburger buns

Trim as much fat as you can off the shoulder. Rub it down with salt and pepper and quickly brown it on all sides in a bit of olive oil.

Throw the sliced onion, garlic, 1 cup root beer, and the pork in a crock pot and let it cook for 8-10 hours.

1 hour prior to the meat being done, stir in 2 cups root beer and 1 12 oz. bottle of chilli sauce in a pot and reduce to about 2 cups.

Pull the pork apart with two forks and mix the meat in with your reduced sauce. Pile it onto the buns with a little lettuce and tomato and you are set for grub-down! [smiley=chowtime.gif]

Farrier_Frank
11-27-2006, 06:33 AM
This is a varriation of the one FatCat posted. It was sent to me last summer by a friend (a chef).

For Frank the Farrier and anyone else who is brave enough to trust my modification of this "borrowed" recipe from Mrs. Red and White Plaid:


Pulled Pork Sandwiches with Root Beer Sauce:

Mrs. Red and White Plaid suggests doing these steps, but I typically skip them because I'm usually in a hurry:
- Trim fat from a 2 1/2 - to 3-pound pork roast
- Cut meat to fit into a 3 1/2- to 5-quart slow cooker
- Sprinkle meet with 1/2 tsp each salt and pepper
- Brown on all sides in 1 T cooking oil
- Drain fat

Here's where I kind of start Mrs. Red and White Plaid's recipe:
- Transfer meat to slow cooker
- Add 2 medium onions, cut into thin wedges
- Add 1 cup of root beer (NOT DIET)
- Add 2 T minced garlic (If you like garlic like I do, cut-up 4 big fresh cloves...or more)
- Cover and cook on low-heat for 8-10 hours or high-heat for 4-5 (I cooked for 7 hrs and it came out fine)

For sauce (This is where I deviate from Mrs. Red and White Plaid):

In Sauce Pan, combine:
- 3 cups root beer (NOT DIET)
- 1 cup of your favorite store-purchased or home-made BBQ sauce
- 1/3 cup chopped onions (strain them out later)
- 1-2 T hot sauce (or not, if you don't like spicy)
Boil gently about 30 minutes or until mixture is reduced to 2 cups.

Making the sandwiches:
- When meat is done, transfer to cutting board or oven safe plate/bowl
- Use a couple of big forks to pull meat apart into shreds
- Mix some of the sauce with the meat so that the meat slightly sticks to itself.
- Keep warm
- Prepare fixings (Tomato, lettuce, onion, etc. or just make a salad, maybe some baked beans).
- Toast the hamburger buns.
- Spoon shredded pork on toasted hamburger bun.
- Poor some of your favorite BBQ sauce on top.
- Add sliced fixings
- You can also dip the sandwiches in the sauce as your eating them if you wish.

foggy
11-27-2006, 06:17 PM
Hey thanks for all the recipes It looks like ill have enough pork to try all of them plus some.
I should be getting a call from my bucher any day now.
The one i kept dressed out at 263lbs
so they where plenty big. ::)
If any of you guys plan on doing a camping trip out this way
(bodega bay)Shoot me a pm I might have to
bring *some smoked bacon or some sasage over to your camp site.
* * * * *
* * * * * * * * * * Thanks again foggy