Sentences with phrase «piece of pork shoulder»

If you're on a budget and want the most bang for your buck when it comes to buying protein, making pulled pork is definitely your answer, because even a good - quality piece of pork shoulder just isn't that expensive.

A lot of the magic is in shopping, though that's hardly difficult: you want a big piece of pork shoulder (sometimes called Boston Butt or Picnic Roast), with lots of fat.

I was also extremely fortunate, that while a beautiful piece of pork shoulder I'd marinated overnight, and braised to perfection with tender loving care, was resting on a chair in my kitchen, my dog Archie started gnawing on it.

You can't beat this on a slice of fresh ham or a thick piece of pork shoulder.

Not exact matches

Lay pork shoulder on a large piece of plastic wrap and use rub to cover all sides of pork, massaging the rub into the meat.

And to add to the confusion, a pork shoulder is actually a HUGE piece of meat usually divided into two parts, the afore mentioned butt and the «picnic».

1 tablespoon Primal Kitchen ® Avocado Oil 3 to 4 pounds boneless pork butt / shoulder roast 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon black pepper 2 - inch piece of fresh ginger, peeled and thinly sliced 4 cloves of garlic, finely chopped 1 onion, peeled and cut into 8 chunks 1/2 can of coconut milk Lime wedges for garnish

This dish really relies on the deep intense flavor of the pork so get a nice fatty piece of fresh pork butt also known as Boston butt or pork shoulder.

This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone - in pieces of chicken.

Cut 2 pounds of boneless pork shoulder into 1/2» pieces, season with salt and pepper, and brown the meat in a large, heavy pot over medium - high heat with a little bit of vegetable oil to keep it from sticking.

The whole day needs to be organized around that salty - sweet, fall - apart slow - roasted pork shoulder — it's a big piece of meat, and its timeline is your timeline.

Instead, Howard suggests planning a menu around pork shoulders, a piece of meat with «consistent texture and moisture levels.»

Trim off any large pieces of fat from a 4 - 6 pound pork shoulder.