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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-29-2012, 06:09 PM
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#1 |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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What to do with pork butt instead of pulled pork w/ Pron
Well my roommate who isn't much of a cook wanted to make pork and pumpkin chili. The recipe he used called for 2.5lbs of pork butt. He didn't realize country style ribs were cut up pork butt, so instead he bought a 9lb pork butt and just hack off what he needed and asked me if I could do something with it.
I said no problem!  But didn't want to make pulled pork since I just made some 3 days ago.So I went to my childhood days where my parents would make Pork Tosino (sweet and salt pork) and decided I would do that. It is thin sliced pieces of pork butt that is cured in 3 parts sugar 1 part salt for a minimum of 3 days. Each day you just drain the liquid out of the container you are storing it in (store it in the fridge of course) I didnt get any pron of the process but this is what I made tonight. Pan fried at medium heat (was going to smoke it but Hurricane Sandy put a damper on doing it that way)  Made some apple, fennel, carrot slaw. 2 gala apples, 2 small fennel bulbs, 2 carrots all julienned up. Add in a handful of crasins, tablespoon of agave nectar, half a container of greek yogurt (in place of mayo), juice of 2 lemons, salt and pepper to taste.  Chop the pork tosino into strips, put on ciabatta bread top with slaw and sever with a side of the slaw!  Thanks for looking!
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~Ren~ Fat Kids Club Founding Member |
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10-29-2012, 06:33 PM
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#2 |
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Quintessential Chatty Farker
  Join Date: 07-08-10
Location: Boyertown, PA
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That looks great! My wife hates mayo, so this might work for her, I'll have to give it a shot.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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10-29-2012, 07:25 PM
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#5 |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I'm not a big fan of Mayo either. I found in a lot of recipes for comfort food turned healthier that greek yogurt was substituted for mayo. It has a slightly different flavor but one that I think is better than mayo. And it is healthier as a biproduct!
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~Ren~ Fat Kids Club Founding Member |
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10-29-2012, 10:05 PM
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#7 |
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somebody shut me the fark up.
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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It all looks delicious! Have not heard of pork tosino, thanks for posting!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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10-29-2012, 10:20 PM
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#8 | |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
There are recipes which use nitrates and pineapple juice. But the nice simple sugar and salt cure is what I like the most.
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~Ren~ Fat Kids Club Founding Member |
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