Rub spice mixture
evenly over pork.
Spread glaze
evenly over pork roast.
Pile the onion - flavoring paste
evenly over the pork loins.
Rub jerk seasoning and 1/4 teaspoon salt
evenly over pork.
Combine paprika, 1/2 teaspoon salt, and black pepper; rub
evenly over pork.
Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 teaspoon oil, thyme, and garlic; rub
evenly over pork.
Not exact matches
Use a sharp knife to make 24 slits
evenly all
over pork, including the ends, and insert a sliver of garlic and a small pinch of ground fennel seed into each one.
Evenly rub the spices all
over the
pork.
Sprinkle 1/4 cup of BBQ seasoning all
over the
pork shoulder and then spread yellow mustard on top to help massage the seasoning into the meat and ensure it
evenly coats the meat.
To serve, place individual
pork shanks onto plates and
evenly distribute liquid
over each shank.
Place the roast skin - side down on a work surface and
evenly distribute the filling
over the
pork, leaving a 1 - inch border around the sides so the filling doesn't fall out when you roll the meat.
Rub with clean hands all
over surface of chop, then turn and rub second side with same honey - oil mixture to
evenly coat (this will help the
pork caramelize as you cook it).
Rub 8 teaspoons Pepper - Garlic Spice Rub
evenly over both sides of
pork.
Place the
pork in the center of the potatoes and sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper
evenly over all.
Add the
pork tenderloins and cook, turning occasionally, until
evenly browned all
over.