Dec 8, 2018 · Yes, it's leaner, and doesn't have the fat marbling I see in pork shoulder. I cooked it at 250F for a few hours, then 500F to crisp the skin. It was part of a whole pork leg I deboned, cut it up, and froze. This is one of the roast-sized pieces. I made a sauce with the minimal drippings, beef broth, apple cider and apple vinegar.

Aug 15, 2014 · Pernil --Cuban or Puerto Rican roast pork leg or picnic shoulder. This recipe is for either. Though it doesn't say it in this one, the recipes I trust tell you to score the rind with a knife (or a utility knife!) down through the fat but not into the …

Jan 25, 2019 · Whole leg of pork Jump to Latest 2K views 9 replies 6 participants last post by french fries Jan 28, 2019

Dec 24, 2010 · A trip to the butcher who seemed confused what I wanted (since I guess gammon is a UK term for ham). I ended up with a 15 pound hunk of meat, raw, in netting. It looked like a pork leg with the bone removed. Seemed right. I went home and cooked the meat according to …

May 1, 2024 · Gochujang+toasted sesame oil pork shoulder steaks, tomato-basil sausage, black-trumpet sausage and Espelette-pepper sausage. Reactions: chrislehrer , myquests , butzy and 1 other person Save Share

Oct 5, 2011 · I do pork loin, pot roast , tri-tip, prime rib, french cut roasted turkey halves (it's cut down the middle and de-boned except for the leg), hams (picnic and smoked for variety). I suppose you could do a whole fish or a full side and carve out portions.

Apr 27, 2014 · Two weeks ago I would have also told you to roast it rather than braise it but I had a braised leg of lamb on Easter that convinced me that braising is acceptable thing to do with a leg of lamb. However, the person who braised it to the point of falling off the bone did so for many, many hours--like 7 or 8.

Mar 19, 2007 · alto-shaam cook and hold ovens are your answer. they do the job quite nice they run a little pricy but not that much. dont cook your meats in those newer alto-shaam combitherms they have the option of cooking in steam, convection, or combination of both steam and convection, personal opinion they ruin the texture of the meat making it really soft crust and sometimes on occasions poor coloring ...

Jul 30, 2010 · Recently I did a pork loin on the grill, which can serve as an example. I opened it flat, stuffed it, rerolled and tied it. Seared it over high heat, then finished it on indirect heat, with the cover closed. A stuffed lamb leg would follow similar procedures. You can see what I mean about the problems doing that inherent in a shared grill.

May 3, 2010 · Place pork loin in a braising pan. Transfer and pour hot tomato sauce over it. Cover and cook in the center of the oven for about 2-1/2 to 3 hours, basting meat occasionally with sauce. Pork should be very tender, and sauce should be thick. Remove from oven and let stand uncovered for 5 to 10 minutes. When ready to serve, remove pork from sauce.