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                                                                  No Perfect Matches exist, the closest matches I found are:
                                                                  Oink-Oink Pork Butt
                                                                   6 h 30 m

                                                                  A fall off the bone slow roasted Pork Butt, good served on soft rolls.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb pork shoulder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 cup worcestershire sauce
                                                                  • Yes No 6 tbsp cajun seasoning
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1/2 cup apple juice
                                                                  • Rinse pork butt and pat dry.
                                                                  • Sprinkle with salt & pepper,douse with worcestershire sauce.
                                                                  • Pour apple juice over.
                                                                  • Rub with Cajun seasoning.
                                                                  • Once well seasoned,coat with light brown sugar, slap that butt!
                                                                  • Heat oven to 450*, bake for 1 hour.
                                                                  • Reduce oven to 200* and bake for 4-6 hours.
                                                                  • Check, bake until meat falls off the bone.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 6 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 8 lb boston pork butt
                                                                  • Yes No 2 tbsp prepared yellow mustard
                                                                  • Yes No 4 oz spice rub
                                                                  • Yes No 1 cup apple juice
                                                                  • Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
                                                                  • Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 5servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 hours
                                                                  • Inactive Time: 8 hours
                                                                  • Total Time: 18 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    smoker
                                                                  Barbecue Pork Butt
                                                                   17 h 20 m
                                                                  Ingredients
                                                                  • Yes No 3 qt water
                                                                  • Yes No 12 oz kosher salt
                                                                  • Yes No 8 oz molasses
                                                                  • Yes No 8 lb boneless pork butt
                                                                  • Yes No 4 chunk oz oak wood chunks
                                                                  • Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
                                                                  • Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
                                                                  • Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
                                                                  • Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.
                                                                  Yields: 5pounds pulled pork
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 8 hours 30 minutes
                                                                  • Inactive Time: 8 hours 30 minutes
                                                                  • Total Time: 17 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    aluminium foil

                                                                  Injecting a Boston butt with marinade, coating it with rub, and slow-cooking on the grill will give you the juiciest pulled pork butt you've ever tasted.

                                                                  Ingredients
                                                                  • Yes No 1 8 lb bone in pork shoulder roast
                                                                  • Rinse pork roast, and pat dry. Inject top of roast at 1-inch intervals with Pork Butt Injection Marinade.
                                                                  • Coat roast with Pork Butt Dry Rub, pressing gently to adhere rub to pork.
                                                                  • Light one side of grill, heating to 250° (low) heat; leave other side unlit. Place roast over unlit side, and grill, covered with grill lid, 7 to 9 hours or until a meat thermometer inserted into thickest portion registers 190°, maintaining temperature inside grill between 225° and 250°. Let stand 15 minutes. Slice, shred, or chop roast.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 11servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 9 hours
                                                                  • Total Time: 9 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    thermometer
                                                                  Ingredients
                                                                  • Yes No 1 5 lb pork shoulder, bone in,untrimmed
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup creole seasoning blend
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 1 7 lb Boston butt
                                                                  • Yes No 1/2 cup seasoning rub
                                                                  • Yes No 1 18 oz barbecue sauce
                                                                  • Yes No 20 seedless hamburger buns
                                                                  • Yes No 1 pint coleslaw
                                                                  • Preheat outdoor smoker between 225 to 250 degrees F, using the hickory and red oak.
                                                                  • With sharp knife, score the top of pork butt through the fat until you reach the meat. Rub meat generously all over with seasoning rub, reserving a few tablespoons for the sauce. Place meat in a smoker, keeping temperature between 225 and 250 degrees F, it's important to maintain this temperature throughout the cooking process.
                                                                  • Remove the pork when internal temperature reaches 175 degrees F. At that point, the bone should feel loose. Immediately wrap pork in double sheets of aluminum foil taking care not to squeeze juices from the pork. Place wrapped butt back in the smoker for an additional 25 to 30 minutes. Remove from the pit and allow the meat to rest for at least 10 to 15 minutes. Prior to serving, open foil, pull bone out, and use 2 forks to pull the meat apart. Mix barbecue sauce and seasoning rub into the meat, to taste. Serve on a hamburger bun with a tablespoon of coleslaw on top.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 20servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 8 hours
                                                                  • Total Time: 8 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    sharp knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 5 lb pork shoulder
                                                                  • Yes No 6 tbsp kosher salt
                                                                  • Yes No 10 tbsp liquid smoke
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 6 banana leaves
                                                                  • Preheat oven to 400 degrees F.
                                                                  • Slit the pork in several places and rub the salt, liquid smoke, and Worcestershire sauce all over the pork butt.
                                                                  • Wrap the pork in the banana leaves and then wrap it in foil. Place pork in a 9 by 13-inch pan and bake for 4 hours.
                                                                  • Once pork comes out of oven, shred with a fork and serve.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 24 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The other white meat, delish! Roasted! Chill time is 8 to 12 hours, not included in cook time.

                                                                  Ingredients
                                                                  • Yes No 1 lb butt pork roast
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tsp dried oregano
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Cut small marinating slits all over the roast.
                                                                  • Combine half of the garlic, oregano, pepper flour and olive oil.
                                                                  • Rub all over the roast.
                                                                  • In a food processor or blender, puree remaining half of garlic, onion, salt and allspice.
                                                                  • Rub mixture over the roast.
                                                                  • Cover and chill for 8 to 12 hours.
                                                                  • Place roast, fat side up, on a rack in a shallow roasting pan.
                                                                  • Bake at 325°F degrees for about 3 1/2 hours.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 3 hours 30 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    roasting pan

                                                                  Boneless pork chops are baked with a flavorful sauce.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 lb boneless pork chops
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 4 oz mushroom
                                                                  • Yes No 2 cup milk
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • In a pie plate or wide, shallow bowl, combine 1/4 cup flour, paprika, salt and pepper. Lightly dredge chops in flour mixture. In a heavy skillet, melt butter or margarine over medium heat. Brown chops on both sides; transfer to a shallow baking dish. In the same skillet, sauté chopped onion, chopped bell pepper, and chopped celery until onion is tender; add mushrooms and continue cooking until onion lightly browns; add remaining 1/4 cup of flour, blending in well. Add milk slowly, stirring constantly, until sauce is thickened. Taste and season to taste; add lemon juice. Pour sauce over chops in baking pan. Cover with foil and bake at 350° for 1 hour. Serves 4 to 6. More Pork Chops Conventional Cooking Barbecued Pork Chops Stuffed Boneless Pork Chops Pork Chops with Apple Stuffing Pork Chops with Orange Sauce Pork Chops with Apricot Stuffing Pork Chops with Tomatoes Pork Chops with Lima Beans Spiced Chops with Peaches Easy Pork Chops with Rice Breaded Pork Chops Recipe Pecan Stuffed Pork Chops Recipe Orange Cranberry Pork Chops Stuffed Pork Chops with Sweet Potatoes Sour Cream Pork Chops Creole Pork Chops Recipe Oven Barbecued Pork Chops Pork Chops in Ginger Ale Southern Pork Chops Tangy Baked Pork Chops Grilled Thick Pork Chops Herb Baked Pork Chops and Rice Crockpot Pork Chops with Apples Pork Chops Supreme Pork Chops with Sauerkraut Vegetable Stuffed Pork Chops Savory Pork Chops with Gravy Chicken Fried Pork Chops Braised Pork Chops Recipe Corn-Stuffed Pork Chops Recipe Savory Stuffed Pork Chops Recipe Pineapple Marinated Pork Chops Paige's Perfect Pork Chops Joan's Slow Cooker Pork Chops Beverly's Crockpot Chops Pork Chop Index Crockpot Pork Chops Pork Recipes Pork Tenderloin Country Style Ribs Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    shallow bowl
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Boneless pork chops are flattened and stuffed with a bread crumb mixture.

                                                                  Ingredients
                                                                  • Yes No 8 thin boneless end loin pork chops
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 2 tsp dried parsley
                                                                  • Yes No 2 tbsp diced celery
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 tsp poultry seasoning
                                                                  • Yes No 2 cup fresh bread crumbs
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/3 cup water
                                                                  • Pound boneless pork chops slightly to tenderize and thin out. Make stuffing. In a saucepan, sauté onion, parsley and celery in butter; add 1/2 teaspoon salt, a dash of pepper and the poultry seasoning then mix with bread crumbs. Add a little water to stuffing to moisten. Put a small mound of stuffing on each chop. Roll and tie with twine. Roll pork rolls in flour; brown in shortening in a heavy skillet over medium heat. Add broth or water; cover and simmer for about 1 hour. Serves 4 to 6. More Pork Chops Conventional Cooking Pork Chops with Apple Stuffing Pork Chops with Orange Sauce Pork Chops with Apricot Stuffing Pork Chops with Tomatoes Pork Chops with Lima Beans Spiced Chops with Peaches Easy Pork Chops with Rice Breaded Pork Chops Recipe Pecan Stuffed Pork Chops Recipe Orange Cranberry Pork Chops Stuffed Pork Chops with Sweet Potatoes Sour Cream Pork Chops Creole Pork Chops Recipe Oven Barbecued Pork Chops Pork Chops in Ginger Ale Southern Pork Chops Tangy Baked Pork Chops Grilled Thick Pork Chops Herb Baked Pork Chops and Rice Crockpot Pork Chops with Apples Pork Chops Supreme Pork Chops with Sauerkraut Vegetable Stuffed Pork Chops Savory Pork Chops with Gravy Chicken Fried Pork Chops Braised Pork Chops Recipe Corn-Stuffed Pork Chops Recipe Savory Stuffed Pork Chops Recipe Pineapple Marinated Pork Chops Paige's Perfect Pork Chops Joan's Slow Cooker Pork Chops Beverly's Crockpot Chops Pork Chop Index Crockpot Pork Chops Pork Recipes Pork Tenderloin Country Style Ribs Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp oil
                                                                  • Yes No 1 generous boneless rib end pork loin roast, 6 1 inch thick chops
                                                                  • Yes No salt and pepper
                                                                  • Yes No a pan sauce
                                                                  • Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
                                                                  • A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
                                                                  • Serve with an uncooked relish. Recipe follows.
                                                                  Yields: 5servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    shallow pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    skillet
                                                                  Ingredients
                                                                  • Yes No 1 lb boneless pork chops, 1/4 inch thick
                                                                  • Yes No butter
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 cup minced scallion
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 cup chicken broth
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Have butcher cut chops 1/4-inch thick or flatten between wax paper. Pepper both sides. Melt butter in skillet. Saute pork 4 minutes per side. Remove from pan. Saute green onion in same pan 30 seconds. Mix in mustard and chicken broth. Cook 5 minutes. Stir in maple syrup and vinegar and cook another 5 minutes. Put chops back in skillet and heat through about 2 minutes. Serve chops with sauce poured over.
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                    Brands:
                                                                  • Yes No
                                                                    brand
                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb pork loin
                                                                  • Yes No 1 cranberry sauce
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1/4 tsp powdered ginger
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Roast meat at 325 degrees for 2 1/2 to 3 hours. Let stand 20 minutes before slicing into serving dish. Pour sauce over meat and return to oven 10 to 15 minutes.
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  Ingredients
                                                                  • Yes No 2 cup apple cider vinegar
                                                                  • Yes No 1 cup corn oil
                                                                  • Yes No 1 pineapple concentrate
                                                                  • Yes No 1/4 cup salt
                                                                  • Yes No 1/8 cup paprika
                                                                  • Yes No 1/8 cup worcestershire sauce
                                                                  • Yes No 1/8 cup white pepper
                                                                  • Yes No 1 2 tbsp chicken bouillon cube
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup salt
                                                                  • Yes No 1/3 cup black pepper
                                                                  • Yes No 1/4 cup paprika
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tbsp celery salt
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tbsp monosodium glutamate
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1 tsp sage, ground
                                                                  • Yes No 1/4 tsp cayenne pepper
                                                                  • Yes No 2 tbsp prepared yellow mustard
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 5 lb pork shoulder
                                                                  • Yes No apple and hickory wood chips, in water for at least 30 minutes
                                                                  • Marinade:
                                                                  • Place all ingredients in a non-reactive bowl and whisk together.
                                                                  • Rub: Place all ingredients in a container with a lid and shake well.
                                                                  • Glue: Whisk ingredients together and place in a squeeze bottle.
                                                                  • Pork: Reserve 1 cup of marinade and set aside. (The reserved marinade will be used to base the pork during the cooking process.) Inject a little marinade into the pork butt in numerous places. Place pork in a resealable plastic bag and cover with remaining marinade. Marinate in the refrigerator for 6 to 8 hours.
                                                                  • Remove the pork from the marinade and pat dry with paper towels.
                                                                  • Cover pork with a light coat of the "glue" mixture to help the rub stick. Sprinkle generously with rub, making sure to work it into the meat.
                                                                  • Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal.
                                                                  • Place pork on smoker. Be careful not to over-smoke. After 2 hours, baste pork with reserved marinade and return it to the smoker for 1 hour. Baste again and return to smoker for 1 more hour. Repeat 1 more time, with the basting and smoking for 1 more hour. Remove pork from smoker, wrap in aluminum foil and return to smoker until the pork has an internal temperature of 200 degrees F. (Alternatively, you can finish cooking the pork in a low oven preheated to 250 degrees F). When the pork has reached 200 degrees F, remove it from the heat and let stand for approximately 15 to 20 minutes before slicing or pulling.
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Inactive Time: 6 hours 15 minutes
                                                                  • Total Time: 12 hours 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    aluminium foil

                                                                  Scroll down to see more pork shoulder recipes.

                                                                  Ingredients
                                                                  • Yes No 1 4 lb pork shoulder roast
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 10 3/4 oz condensed cream of mushroom soup
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No dash cayenne pepper, ground
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1/2 lb potato
                                                                  • Yes No 4 medium carrot
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Brown roast in hot oil in large Dutch oven. Pour off fat. Combine soup, water, onion, salt, pepper, and cayenne pepper. Pour over roast. Add bay leaf. Cover and simmer 1 1/2 hours, stirring occasionally. Add potatoes, carrots, and Worcestershire sauce. Cover and simmer 30 minutes, until vegetables are tender. Remove bay leaf. Remove pot roast and vegetables to a serving platter, reserving drippings. Cook drippings over medium heat; let simmer until slightly reduced, and serve the juices with roast. posted by Burbage More Pork Shoulder Recipes Smoked Pork Shoulder Pressure Cooker Pork Roast Barbecued Boston Butt Orange Roasted Pork Shoulder Brunswick Stew with Cooked Boston Butt More Pork Roasts Roasted Pork Loin with Potatoes Beer Braised Pork Loin Barbecued Pork Loin Pineapple Pork Loin Pork Loin with Apples Braised Pork Loin Recipe Roast Pork Loin with Stuffing Orange Glazed Pork Loin Roast South Pacific Pork Loin Roast Cherry Glazed Pork Loin Pork Roast Recipes Pulled Pork Recipes Pork Tenderloin Recipes Crockpot Pork Roasts Pork Recipes Index Pork Chop Index Crockpot Pork Chops Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoboston
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    serving platter
                                                                  • Yes No
                                                                    pressure cooker
                                                                  • Yes No
                                                                    slow cooker
                                                                  Ingredients
                                                                  • Yes No 1 2 1/2 lb boneless pork butt
                                                                  • Yes No chorizo seasoning, recipe follows
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 small lb new potato
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 1 large sweet potato
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No portuguese bread
                                                                  • Place the pork butt in a large baking dish. Wearing rubber gloves, rub the chorizo seasoning into the pork on all sides. Cover and refrigerate overnight.
                                                                  • Preheat the oven to 350 degrees F. Tie the meat with butcher's twine and let sit at room temperature for 30 minutes.
                                                                  • In a braising pan or Dutch oven, heat the oil over medium-high heat. Add the meat and brown on all sides, 5 minutes. Remove from the pan. Add the onions, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste and bay leaf, and cook for 1 minute. Add the wine. Stir to deglaze the pan and until reduced by 1/2. Add the potatoes, carrots, sweet potato, and parsley. Return the meat to the pan and add enough chicken stock to cover the vegetables.
                                                                  • Cover tightly and place in the oven. Roast until the vegetables and meat are tender, and the meat registers 160 to 165 degrees F on an instant-read meat thermometer, 2 hours. Remove from the oven. Remove the pork from the pot and cover loosely to keep warm, and let rest for 10 minutes before carving. (The final temperature of the meat after resting for 10 minutes or so may read 170 to 175 degrees F.)
                                                                  • Serve with the vegetables and pan juices, cooked green beans and hot bread.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 2 hours 30 minutes
                                                                  • Inactive Time: 12 hours 30 minutes
                                                                  • Total Time: 15 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    butcher's twine
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 2 tsp coriander, ground
                                                                  • Yes No 2 tsp mustard powder
                                                                  • Yes No 12 oz ale
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 5 lb pork shoulder
                                                                  • Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
                                                                  • Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
                                                                  • Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    heavy duty aluminum foil
                                                                  • Yes No
                                                                    foil

                                                                  A slow cooker makes pork butt roast easy to prepare—just a few simple steps, then the cooker does the work for you.

                                                                  Ingredients
                                                                  • Yes No 1 5 lb boneless pork shoulder roast
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Trim roast. Rinse roast, and pat dry. Rub roast with 1 Tbsp. olive oil. Sprinkle with salt and pepper; cut roast in half.
                                                                  • Cook roast halves in 3 Tbsp. hot oil in a large skillet 2 minutes on each side or until lightly browned. Place roast halves in a lightly greased 6-qt. slow cooker, fat sides up.
                                                                  • Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 6 to 7 hours or until meat is tender and slices easily. Remove pork, reserving liquid; slice meat. Add 1 cup reserved liquid to pork to moisten.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 8 hours 8 minutes
                                                                  • Total Time: 8 hours 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker
                                                                  Ingredients
                                                                  • Yes No 1/4 cup bbq dry rub, homemade
                                                                  • Yes No 1 cup apple juice
                                                                  • Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
                                                                  • Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
                                                                  • Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
                                                                  • Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
                                                                  • Pork will be done when the internal temperature reaches 185 to 190 degrees F.
                                                                  • Pull or chop meat as desired and top with your favorite sauce!
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 16 hours
                                                                  • Inactive Time: 12 hours
                                                                  • Total Time: 1 day 4 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    spray bottle
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    smoker
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    apple wood
                                                                  • Yes No
                                                                    plastic bag

                                                                  I love to grill on my charcoal grill. This is one of those recipes that makes the neighbors wander over to ask what I'm cooking....it smells so good and the smell drifts for several hours! This is a recipe for a day you'll be spending at home. But don't worry, you can do other things while its cooking, or just sit around watching a movie or a ball game! Fun times! Hickory chip soaking time is not included in the prep and cook time.

                                                                  Ingredients
                                                                  • Yes No 6 1/2 lb pork roast, shoulder
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 firmly packed cup brown sugar
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/2 cup vinegar
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 1/2 tsp lemon rind
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No potato chips
                                                                  • Soak your hickory chips for at least 8 hours.
                                                                  • Place the charcoal on one side of the grill, place a pan of water on the other side (under the grilling rack). Fire up the coals, and spread them out once they are white and ashy (about 20 minutes). Place your grilling rack on the grill, and let it sit for about 5 minutes covered.
                                                                  • While the charcoal is getting hot, saute the onion and garlic in butter in a medium saucepan until tender. Stir in the brown sugar, ketchup, vinegar, water, Worcestershire sauce, lemon rind, lemon juice, hot sauce and chili powder. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Remove sauce from heat.
                                                                  • Insert the meat thermometer into the thickest part of the roast, making sure it doesn't touch bone or fat. I usually just insert the thermometer after it has cooked a while to check for doneness. Place the meat (fat side up) on the grill over the pan of water (this will keep your meat moist). Toss some hickory chips over the charcoal to create some great smoke. Cover with the lid, and make sure the vents are open over the meat to draw the heat and smoke towards the meat. Cook over low coals for 3 hours, turning the roast halfway through the cooking time. You will need to add charcoal and hickory chips about every 30-40 minutes to keep the fire and smoke going. I slip them in the side and flick them over to the active charcoal with a tong! After cooking for 3 hours, baste the roast with the sauce. Cover and cook an additional hour or until the thermometer registers 160 degrees. Baste frequently with the sauce.
                                                                  • Let stand 10 to 15 minutes before slicing.
                                                                  • Serve sliced with potato salad or cole slaw, or you can put it on sandwiches.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 10
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 2 lb boneless smoked pork butt
                                                                  • Yes No 2 lb butternut squash
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1/2 tsp dried thyme
                                                                  • Yes No 1/2 tsp rosemary
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Mix all ingredients except parsley in a 3-qt or larger slow-cooker.
                                                                  • Cover and cook on low 7 to 8 hours or until vegetables are tender. Stir in parsley.
                                                                  • Good served over noodles.
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 8 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  If you are a garlic-lover then you will like this recipe! Plan ahead the roast needs to refrigerated overnight and left out at room temperature for 1-1/2 hours before roasting. If you do not have a roasting pan, then cover the pan completely with heavy foil.

                                                                  Ingredients
                                                                  • Yes No 1 6 lb Boston butt
                                                                  • Yes No garlic clove
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 tsp italian seasoning
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 6 tbsp flour
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp white vinegar
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 tbsp louisiana hot sauce
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1/4 cup dry red wine
                                                                  • Yes No 1 pinch italian seasoning
                                                                  • Yes No salt and pepper
                                                                  • Cut small slits in the roast all over, then stuff with garlic clove halves (as many as you wish).
                                                                  • Place in a shallow glass pan cover with plastic wrap and refrigerate for 8-24 hours to allow garlic to infuse in the meat.
                                                                  • Remove from the fridge and allow to sit for 1-1/2 hours or just until the meat is almost room temperature (this might take more than 1-1/2 hours).
                                                                  • Set oven to 375 degrees.
                                                                  • Place the roast in a small or medium-size oval roasting pan with a fitted lid.
                                                                  • In a small cup or bowl mix together 4 tablespoons flour with 1-1-/2 tablespoons salt, 2 teaspoons Italian seasoning, garlic powder and 1 teaspoon black pepper.
                                                                  • Sprinkle the flour/seasoning mix all over the roast.
                                                                  • Pour 2 cups water and the vinegar into the bottom of the roasting pan.
                                                                  • Add in the onion and whole garlic cloves.
                                                                  • Drizzle the pork evenly with hot sauce.
                                                                  • Cover with the lid and cook for 3-1/2 hours or until very tender.
                                                                  • Remove pork from the roasting pan and wrap tightly in foil.
                                                                  • Pour 1 cup pan drippings into a 2-cup pyrex measuring cup; let stand 10 minutes, then skim off the fat from the top of the glass.
                                                                  • Melt butter in a large skillet over medium-high; whisk in the remaining 2 tablespoons flour, the pan drippings, broth, red wine and 1/2 teaspoon Italian seasoning; bring to a boil, whisking constantly, then reduce heat to medium and simmer for about 10 minutes.
                                                                  • Season gravy with black pepper.
                                                                  • Serve the gravy with the roast.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 6
                                                                  • Prep Time: 24 hours
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 1 day 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    measuring cup
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    foil

                                                                  This recipe came from the recipe book that came with my rival crock pot. I have lost my recipe book so am writing this from memory and experience. This is a wonderful recipe for a tasty, inexpensive, and really easy pork roast. This recipe is for pork butt (shoulder) roast. I do not know if it would work for pork loin or tenderloin roast because they don't have enough fat and may become tough.

                                                                  Ingredients
                                                                  • Yes No 3 lb boneless pork butt
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No salt and pepper
                                                                  • Yes No other dry seasoning, your family likes
                                                                  • Yes No 1/2 cup water
                                                                  • Season both sides of pork roast with your choice of dry seasonings.
                                                                  • In a shallow roasting pan brown the roast under the broiler about 5 minutes on each side or you can brown on top the stove in a cast iron skillet with a touch of oil.
                                                                  • This step enhances the flavor and seals the juices in the meat, and renders any excess fat from the roast.
                                                                  • While roast is browning, slice large onion into thick slices and separate into rings.
                                                                  • Place 1/2 of the rings in the bottom of the crock pot.
                                                                  • Take the browned pork roast and place on top of the onion rings in the crock pot then cover with the other half of the onion rings.
                                                                  • Pour the 1/4 cup soy sauce over the top of roast, then pour the 1/2 cup water on sides of roast.
                                                                  • Cook on low for 8-10 hours or on high for 5 hours.
                                                                  • You may have leftovers depending on family size and is great for sandwiches!
                                                                  • Meat should be falling apart.
                                                                  Yields: 10
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 8 hours
                                                                  • Total Time: 8 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    stove
                                                                  • Yes No
                                                                    cast iron skillet
                                                                  • Yes No
                                                                    slow cooker

                                                                  Today’s low-fat pork is easily overcooked, making it tough and dry. In the past, pork shoulder ribs were thought to require hours of cooking. Not true. Just try this method. While the ribs cook in a hot oven, combine the sauce ingredients and brush the meat generously with it during the final few minutes of cooking.

                                                                  Ingredients
                                                                  • Yes No 2 thick cut lb boneless pork loin ribs
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No all purpose flour
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No ¼ cup lemon juice
                                                                  • Yes No ¼ cup chili powder
                                                                  • Yes No 2 tbsp mustard powder
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No ½ tsp salt
                                                                  • Position the oven racks so that the top rack is about 8 inches from the top of the oven. Preheat the oven to convection roast at 400°F. Assemble the broiler pan and rack that comes with your oven and lightly grease the rack. Or, cover a shallow baking pan or broiler pan with foil and coat with nonstick spray.
                                                                  • Sprinkle the ribs with the chili powder and salt, then dust lightly with the flour. Arrange the rib pieces 2 inches apart on the prepared pan and convection roast on the top rack for 20 minutes.
                                                                  • To make the sauce, combine all the ingredients with 1 cup water in a medium saucepan, mix well, and bring to a boil. Reduce the heat and simmer for 10 minutes. Brush the sauce on the ribs and roast for 10 to 15 more minutes. Remove from the oven and serve with additional sauce.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4servings
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This smoked pork butt recipe with potatoes and cabbage can easily pass for Eastern European-style corned beef and cabbage! A pork butt actually has nothing to do with the hindquarters of a pig. The butt refers to the butt of the upper shoulder (the lower portion of the shoulder is the picnic). This cut is also known as Boston butt. Leftovers can be turned into soup or another meal over noodles. Smoked pork butt is a good candidate for a slow cooker or pressure cooker if you follow manufacturer's directions. View this larger image of Smoked Pork Butt Recipe. Makes 6 servings of Smoked Pork Butt

                                                                  Ingredients
                                                                  • Yes No 3 lb boneless smoked pork butt
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 1 large medium cabbage
                                                                  • Yes No 5 black peppercorn
                                                                  • Yes No 6 medium potato
                                                                  • Place smoked pork butt in a Dutch oven or stockpot. Cover with water and add brown sugar. Cover pot and bring to a boil. Reduce heat and simmer, partially covered, for about 40 minutes per pound. Halfway through the cooking process, add the cabbage and peppercorns. Bring back to the boil, reduce heat and continue to simmer. Thirty minutes before the cooking time is up, add the whole potatoes. Return to the boil, reduce heat and continue to simmer, partially covered, until the potatoes are tender. Transfer meat to a cutting board and slice. Arrange on a platter with cabbage wedges and whole potatoes. Save the cooking water to make Sweet-and-Sour Cabbage Soup Recipe.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    stockpot
                                                                  • Yes No
                                                                    pot
                                                                  Ingredients
                                                                  • Yes No 1 8 lb pork shoulder
                                                                  • Yes No brine, recipe follows
                                                                  • Yes No garlicky marinade, recipe follows
                                                                  • Yes No dry rub, recipe follows
                                                                  • Yes No mop spray, recipe follows
                                                                  • Yes No barbeque sauce, recipe follows
                                                                  • Yes No 1 cup apple juice
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup onion
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup worcestershire sauce
                                                                  • Yes No 3 tbsp garlic
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1/2 cup dark brown sugar
                                                                  • Yes No 1/2 cup sweet paprika
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 1/4 cup chili powder
                                                                  • Yes No 1/4 cup mustard powder
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 tbsp crab boil seasoning
                                                                  • Yes No 1/2 tsp powdered ginger
                                                                  • Yes No 1 cup apple juice
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/2 cup smoked bacon
                                                                  • Yes No 1/2 cup sweet onion
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/2 cup dark brown sugar
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/4 cup prepared yellow mustard
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1/2 cup apricot preserves
                                                                  • Yes No 1/4 cup apple juice
                                                                  • Yes No apple cider vinegar
                                                                  • cups wood chips, soaked in water for 1 hour
                                                                  • Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
                                                                  • Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with dry rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
                                                                  • After 6 hours, spray the pork with cider mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
                                                                  • What to drink: American Lager Beer
                                                                  • Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
                                                                  • Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
                                                                  • Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
                                                                  • Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
                                                                  • Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.
                                                                  Cuisine:YesNovidalia
                                                                  Yields: 12servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 7 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  Cooking with fruit will, of course, impart sweet overtones to a dish, and though this sort of thing is relatively rare in modern Italian cooking, it was quite common in the past. In short, a step back into the past and a tasty change of pace besides. The onions should ideally be borrettane, which are small and sweet. Any small sweet onion will work, however, and if need be you can make do with plain button onions.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb pork shoulder butt
                                                                  • Yes No 1/2 lb button onions
                                                                  • Yes No 1 lb plum
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3 6 inch, 15 centimeter rosemary
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Tie the meat with the twine so it will keep its shape as it cooks, slipping the rosemary sprigs under the string. Heat the butter and the oil in a casserole and brown the meat over a gentle flame, turning it every now and again. When it's browned on all sides, season it with salt and pepper, sprinkle the wine over it, and add the bay leaves and the cloves; simmer it, partially covered, for about an hour. Peel the onions if need be and blanch them in lightly salted water for 5 minutes; add them to the meat when it's half cooked, and after 10 minutes more the prunes, which should be pitted and chopped. When the meat is done transfer it to a platter. Blend the drippings and half the plums, spoon the sauce over the roast, and serve it with the onions and the remaining prunes. The wine? Red, and perhaps a Valpolicella Classico Superiore. Yield: 4-6 servings Roast Pork Shoulder Butt with Onions and Plums.
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                    Supplies:
                                                                  • Yes No
                                                                    butcher's twine
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    string

                                                                  Cut from the leg, pork butt has a lot of flavor but not a lot of fat. That makes it ideal for braising, since the liquid (in this case chicken stock) keeps the meat moist during cooking. The texture of the braised pork butt reminds me of roast fresh ham, which is also cut from the leg. The butt is a delicious, lean chunk of meat that can take either a lot of seasoning or just a little. Here, I keep it pretty simple. After braising it with Jerusalem artichokes and raisins, I cover the meat with a crust of hazelnuts and bread crumbs that gets browned and crunchy when run under the broiler just before the butt is served with its savory sauce. It doesn’t really need an accompaniment, but a little crisp salad wouldn’t be out of place.

                                                                  Ingredients
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No ½ cup cognac
                                                                  • Yes No ¼ cup hazelnut
                                                                  • Yes No ¼ cup fresh bread crumbs
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Yes No 4 tsp chopped thyme
                                                                  • Yes No ½ tsp finely grated lemon zest
                                                                  • Yes No coarse sea salt
                                                                  • Yes No 1 5 lb boneless pork butt
                                                                  • Yes No ¼ cup extra virgin olive oil
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 4 shallot
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 2 lb jerusalem artichoke
                                                                  • Yes No 1 lb cipollini onions
                                                                  • In a medium pot, bring 4 cups water to a boil. Add the raisins, reduce the heat, and simmer for 5 minutes. Drain. Transfer the raisins to a small bowl and cover with the cognac. Cover the bowl tightly with plastic wrap and let sit at room temperature for 1 hour, or refrigerate overnight, or for up to 5 days.
                                                                  • Mix together the hazelnuts, bread crumbs, 3 tablespoons of the butter, chopped thyme, and lemon zest, and salt and pepper to taste. Divide the mixture in half and roll each half out between two pieces of parchment paper or plastic wrap into a ¼-inch-thick rectangle. Refrigerate until firm, about 2 hours, or up to 3 days.
                                                                  • Put a rack in the lower third of the oven and preheat the oven to 325°F.
                                                                  • Drain the raisins and reserve the cognac. If there is any excess fat on the pork butt, trim it off and discard. Cut the pork butt in half and season with salt and pepper. In a medium cast-iron pot or Dutch oven over medium-high heat, warm 2 tablespoons of the olive oil and 2 tablespoons of the butter. Add the pork, garlic, shallots, and 2 of the sprigs of thyme and sear the pork until golden brown on all sides, about 10 minutes.
                                                                  • Deglaze the pot by adding the reserved cognac and scraping up any browned bits clinging to the bottom of the pot. Bring the cognac to a boil, and let reduce until almost all the liquid in the pot has evaporated. Add the white wine and chicken stock and return to a boil. Transfer the pork to a plate. Strain the contents of the pot through a colander set over a bowl, reserving the liquid and discarding the garlic, shallots, and thyme.
                                                                  • Put the pot back on the stove over medium-high heat and melt the remaining 2 tablespoons butter with the remaining 2 tablespoons olive oil. Add the Jerusalem artichokes and onions and cook, stirring, until light golden brown, about 10 minutes. Add the pork back to the pot along with the reserved liquid and remaining 2 sprigs of thyme and bring to a simmer. Add the raisins, cover, and transfer the pot to the oven.
                                                                  • Braise for 2 hours, or until the meat is tender. (At this point, the pork can be cooled and refrigerated overnight, if you wish. This cooling will allow any fat in the braising liquid to come to the top for easy removal. The pork can then be reheated in a 325°F oven for about 30 minutes.)
                                                                  • Preheat the broiler. Remove the hazelnut crust from the refrigerator. Transfer the pork to a baking sheet and top each pork half with a piece of crust. Broil until the crust is golden brown, about 3 minutes. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the original pot. Slice the pork, serving equal pieces of the crust. Spoon the braising liquid over the pork and serve.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 9servings
                                                                  • Total Time: 12 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    stove
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    refrigerator
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    baking sheet

                                                                  I prefer using a smoker, but this is excellent as well. The preparation is the same as for a smoker.

                                                                  Ingredients
                                                                  • Yes No 5 lb Boston butt
                                                                  • Yes No 1/3 cup prepared yellow mustard
                                                                  • Yes No 1/2 cup your favorite barbecue rub
                                                                  • Rinse roast and remove as much fat from the outside as is practical.
                                                                  • Dry the roast and slather with mustard.
                                                                  • Add enough rub to cover the roast evenly (don't be stingy).
                                                                  • Using hands, rub the spices and mustard into the roast on all sides.
                                                                  • Place 1 1/2 inch balls of aluminum foil in a 4 or 5 quart crock pot to raise the roast above liquids that will collect in the pot.
                                                                  • Place the roast into the crock pot and set on low.
                                                                  • Cook the roast until it is 190 to 200F internal temperature.
                                                                  • During the dook, the liquids collected may be removed and chilled for defatting.
                                                                  • Depending on how "hot" your crock pot cooks, this may take 6 to 10 hours on low or 4 to 5 hours on high. I recommend using temperature rather than time.
                                                                  • Another indication of doneness is to try to remove the blade bone by hand. If it can be easily removed, it is done.
                                                                  • Rest the roast until it can pulled apart by hand or with forks. Remove fat as you pull the pork.
                                                                  • Wet the roast with a portion of the defatted juices and mix.
                                                                  • Serve with your favorite sauce, applied on the side or on top for sandwiches.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 6
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 9 hours
                                                                  • Total Time: 9 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil

                                                                  I found a pork loin recipe in an email from All Recipes and that was my inspiration for this. I really wanted a Crock Pot recipe using the Pork Butt roast which is a budget stretcher compared to loins. This version turned out moist and flavorful. The original version used apple jelly instead of the marmalade. Use the one you like best.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 4 lb pork shoulder
                                                                  • Yes No 1 14 1/2 oz berry cranberry sauce
                                                                  • Yes No 1 cup marmalade
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 4 tsp chicken bouillon
                                                                  • Yes No 1 tsp prepared horseradish
                                                                  • Yes No 2 tsp garlic powder
                                                                  • Yes No 1 tsp dried thyme
                                                                  • Heat oil in a frying pan over medium-high heat.
                                                                  • Quickly sear each side of the roast in the hot oil, about 1 minute each side.
                                                                  • Place the roast in your slow cooker, fat side up.
                                                                  • If using bouillon, crush the cubes.
                                                                  • Combine the cranberry sauce, orange marmalade, mustard, soup base/bouillon, horseradish, garlic powder, and thyme.
                                                                  • Spoon the sauce over the pork roast.
                                                                  • Cover and cook on low 8 -10 hours.
                                                                  Yields: 1
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 8 hours
                                                                  • Total Time: 8 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    slow cooker
                                                                    Brands:
                                                                  • Yes No
                                                                    Wesson
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 tbsp juniper berry
                                                                  • Yes No 1 tbsp diced sage
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 2 cup crushed ice
                                                                  • Yes No 4 1 1/2 inch thick boneless pork loin chops
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No red wine cranberry glaze, recipe follows
                                                                  • Yes No 1 cup dried cranberry
                                                                  • Yes No 3 cup dry red wine
                                                                  • Yes No 2 orange
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • In a medium saucepan over medium heat, bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolve. Remove pan from heat. Add juniper, sage and red pepper flakes. Let steep 5 minutes. Pour 4 to 5 cups water and 2 cups ice into the brine. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated. When ready to cook, preheat oven to 350 degrees F. Remove pork from liquid and pat dry. Heat oil in a medium saute pan over medium heat. Cook pork until nicely caramelized about 6 minutes per side. Remove to oven to cook through completely, about 10 minutes. Let rest 5 minutes before slicing.
                                                                  • Serve with Red Wine Cranberry Glaze.
                                                                  • Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.
                                                                  • Yield: 2 cups
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 12 hours
                                                                  • Total Time: 12 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saute pan
                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 4 thick inch bone's
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp cumin powder
                                                                  • Yes No pork stock, recipe follows
                                                                  • Yes No grapefruit emulsion, recipe follows
                                                                  • Yes No roasted beets, recipe follows
                                                                  • Yes No fennel mashed potatoes, recipe follows
                                                                  • Prepare the grill for cooking over direct heat with medium-hot charcoal.
                                                                  • Lightly oil the grill rack and grill the "T" Bones, turning over once, until cooked to desired doneness, approximately 6 to 9 minutes. Season with salt, pepper and cumin. Baste with pork stock. Transfer to a clean platter and let stand for 5 minutes. Serve with Grapefruit Emulsion, Roasted Beets, and Fennel Mashed Potatoes.
                                                                  Yields: 4servings
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 8 hours
                                                                  • Total Time: 9 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Tasty and easy recipe by Cooking Pleasure: "Five-spice powder paired with ginger and garlic gives this dish a great depth of flavor. The low-heat method results in a roast that is extremely moist and has less shrinkage. This rub works well on roast chicken, beef roast or even leg of lamb."

                                                                  Ingredients
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 2 tbsp ginger
                                                                  • Yes No 1 tbsp five spice
                                                                  • Yes No 1 tbsp olive
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 lb boneless pork loin roast
                                                                  • In a small bowl, stir together garlic, ginger, five-spice powder and oil. Sprinkle salt over pork. Rub pork evenly with spice rub; refrigerate at least 30 minutes or up to 2 hours.
                                                                  • Preheat oven to 450°F Place pork on a rack in roasting pan; bake 10 minutes. Reduce oven temperature to 250°F Bake an additional 1 hour 15 minutes to 1 hour 30 minutes or until internal temperature reaches 145 F to 150°F.
                                                                  • Remove pork from oven, cover loosely with foil. Let stand 15 minutes.
                                                                  Yields: 6
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    roasting pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Another recipe and method for making delicious pulled pork! Enjoy!:)

                                                                  Ingredients
                                                                  • Yes No 1 4 lb pork shoulder
                                                                  • Yes No 1/4 cup worcestershire sauce
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 1 cup apple juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Preheat the oven to 400°F (200°C). Place the rack slightly below the center of the oven.
                                                                  • Place the pork in a casserole that is just large enough to hold it and has a lid.
                                                                  • Sprinkle the roast on all sides with worcestershire sauce. Then press brown sugar coating on all sides of the pork. Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.
                                                                  • Place the roast in the oven and immediately turn the heat down to 200°F (95°C).
                                                                  • Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more. Check again, roast 30 minutes more as needed.
                                                                  • Pull the meat apart and remove the bone. Stir the salt into the juices at the bottom of the pan. Serve meat in its delicious juice hot or at room temperature.
                                                                  • Note: This can easily be done in a slow cooker. Set it on high for 30 minutes, then turn down the heat to low, and let it cook for most of the day or even overnight.
                                                                  • You can also pour off most of the juice if preffered and stir in your favorite bbq sauce after shredding. Heat through in pot on the stove over medium-low heat.
                                                                  • This should make about 12 sandwiches.
                                                                  Yields: 1
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 hours
                                                                  • Total Time: 5 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    stove

                                                                  A pork chop recipe which cooks up quickly, but has all the classic flavors you expect from traditional German fare. Try this recipe on a weeknight, it's that fast! Larger image. Makes 2 servings

                                                                  Ingredients
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 1 oz bacon
                                                                  • Yes No 1/4 onion
                                                                  • Yes No 2 large boneless pork chops
                                                                  • Yes No 1/4 cup sherry
                                                                  • Yes No 1 cup cream
                                                                  • Yes No 1 tbsp spicy mustard
                                                                  • Yes No 1/2 tsp hungarian paprika
                                                                  • Mix flour with salt and pepper. Dredge pork chops in mixture. Shake off excess flour.
                                                                  • Fry bacon until crisp and drain. Fry chopped onion in bacon fat until glassy. Push onion to side and add pork chops to pan and fry 3-5 minutes on each side (depending on thickness). Remove pork chops from pan.
                                                                  • Add sherry to pan and scrape to remove the browned bits. Add cream, mustard, paprika, bacon and pork chops and cook for several minutes to reduce cream. Season to taste and serve.
                                                                  • Serve with potatoes or rice and a plain vegetable.
                                                                  Cuisine:YesNogerman
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan

                                                                  At the 2005 World Pork Expo (aka the Great Pork BarbeQLossal), my first-ever competition, a barbecue vet came up to me and whispered, “Just think apple.” I never did get his name, but I did apply his advice. After all, apple is a very friendly flavor to pork. Yet I wasn’t going to just dump some apple juice in my sauce. I wanted to hit the flavor from many different angles. So along with apple juice and jelly, I used apple cider vinegar for its lively acidity and grated green apple for its freshness and crunch. The effect borders on the subliminal: You’re not going to taste it and think, “Aha, that must be apple jelly!” But the warm, familiar association the flavors conjure up makes this dish a winner. Plus, the crushed red pepper in there creates a rollercoaster of flavor: Some bites bring a rush of heat, which mellows during the next few bites only to come roaring back. Oh, and did I mention that I won Grand Champion?

                                                                  Ingredients
                                                                  • Yes No one 7 to 9 lb to 9 pound bone in pork butt
                                                                  • Yes No 3 cup apple juice
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 6 tbsp firmly packed golden brown sugar
                                                                  • Yes No 3 tbsp kosher salt
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 tsp Maggi Seasoning
                                                                  • Yes No 6 tbsp prepared yellow mustard
                                                                  • Yes No 6 tbsp water
                                                                  • Yes No 1 1/2 tbsp worcestershire sauce
                                                                  • Yes No 1 1/2 tbsp apple cider vinegar
                                                                  • Yes No 1/4 cup hatch
                                                                  • Yes No 2 tbsp sweet paprika
                                                                  • Yes No 2 tbsp firmly packed dark brown sugar
                                                                  • Yes No 1 1/2 tsp mustard powder
                                                                  • Yes No 3/4 tsp garlic salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Yes No 1 cup apple juice spray
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup firmly packed golden brown sugar
                                                                  • Yes No 1/4 cup prepared yellow mustard
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 cup barbecue sauce
                                                                  • Yes No 1 cup apple jelly
                                                                  • Yes No 1 green apple, and on a microplane grater
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp crushed crushed red chili pepper
                                                                  • Yes No fleur de sel
                                                                  • Yes No 1 cup unsweetened apple juice
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 medium sweet white onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Yes No 3 tbsp chili powder
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 cup firmly packed dark brown sugar
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 cup tomato ketchup
                                                                  • Yes No 1/2 cup unsulfured blackstrap molasses
                                                                  • Yes No 1/2 cup prepared yellow mustard
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 2 tsp hot sauce
                                                                  • Yes No 1/2 cup apricot preserves
                                                                  • Yes No 1 jalapeno chile, on a microplane grater, stopping before the seeds
                                                                  • Yes No 1/2 granny smith apple, on a microplane grater
                                                                  • Combine the injection ingredients, stirring to dissolve the sugar and salt. Place the pork in a baking dish or a disposable aluminum pan. Working in a grid pattern, inject the pork butt with an injection needle. Let stand for 2 hours at room temperature.
                                                                  • Preheat an indirect barbeque with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250 degrees F.
                                                                  • Lightly pat the butt dry with paper towels. Combine all of the mustard moisturizer ingredients. Combine all of the seasoning blend ingredients. Lightly moisten the entire surface area of the pork with the moisturizer, sprinkle lightly with seasoning blend, and using your hands or a brush, blot all sides to evenly, but lightly coat with canola oil. (The remaining seasoning blend will be used later in the cooking). Place a remote thermometer in the thickest part of the butt, avoiding contact with the bone.
                                                                  • Place the meat, fat side down, in the cooker, until the internal temperature reaches 130 degrees F, about 3 hours.
                                                                  • Spay with the apple juice spray and continue to cook until the internal temperature reaches 160 degrees F, about 3 hours.
                                                                  • Meanwhile, combine the wrapping mixture ingredients. Tear off 2 sheets of heavy-duty aluminum foil and place over a baking dish or disposable aluminum pan, preferably a 13 1/2 X 9 5/8 X 2 3/4-inch lasagna pan.
                                                                  • Remove pork from cooker, take out the thermometer, place the meat on the foil, pour over wrapping mixture, and double wrap in the foil. Reinsert the thermometer, avoiding the bone, and transfer the wrapped pork in the pan back to the cooker. Cook until the internal temperature reaches 193 degrees F, 2 1/2 to 3 hours.
                                                                  • Meanwhile, line a small cooler with a beach towel or other large towels to insulate the inside of the cooler.
                                                                  • Remove the pork form the cooker. Take out the thermometer, wrap the foiled pork completely in plastic wrap, place back in the baking dish or disposable pan (use a clean pan if there has been any leakage), and transfer the pork in the pan to the cooler. Fold over the towel to cover. Close the cooler, and let rest for 1 hour.
                                                                  • Place a cooling or other flat rack inside a baking dish or disposable pan that will hold the pork butt. Remove the pork butt from the cooler and carefully unwrap on a sheet pan. At this point the meat will be very tender. Carefully transfer to the rack in the pan and sprinkle moderately with the seasoning blend. Place the pan with the pork back in the cooker for 30 minutes.
                                                                  • Meanwhile, combine all the BBQ sauce ingredients.
                                                                  • Remove the pan from the cooker and drizzle the meat on all sides with the barbeque sauce. Place back in the cooker for 20 minutes to tighten up the glaze.
                                                                  • Remove the pork but from the cooker and spray with the apple juice spray. Using bear paws or heat-proof gloves pull the pork, being sure to leave some in a semi-pulled, semi-chunk state. Mix with about half a cup of the remaining sauce and season with fleur de sel.
                                                                  • For APL BBQ Sauce:
                                                                  • Pour the oil in a large saucepan and cook over medium heat until it starts to shimmer. Stir in garlic, onion, bell pepper and salt. Cook, stirring occasionally until the vegetables have softened, about 10 minutes.
                                                                  • Pour in the bourbon and cook until the alcohol has cooked off, about 5 minutes. There will no longer be the strong smell of alcohol.
                                                                  • Combine the chili powder, black pepper, allspice and cloves and add to the pan. Cook, stirring continuously, until fragrant, about 3 minutes.
                                                                  • Stir in the brown sugar, water, ketchup, molasses, mustard, vinegar, hot sauce and preserves. Bring the mixture to a boil, stirring occasionally to be sure nothing sticks to the bottom and burns. Reduce to a simmer. Continue to simmer, stirring often, until thickened, about 45 minutes.
                                                                  • Add the jalapeño and apple. At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will be hot), or in a bowl using an immersion/stick blender until smooth.
                                                                  • Season to taste with additional allspice, cloves, salt and vinegar to taste.
                                                                  • For the Apple Juice Spray:
                                                                  • Combine the water and juice and place in a spray bottle.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 9
                                                                  • Total Time: 24 hours
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                                                                    cover
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cooler
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    spray bottle
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    plastic wrap
                                                                    Brands:
                                                                  • Yes No
                                                                    Maggi
                                                                  • Yes No
                                                                    Old Bay

                                                                  Of all the pork roast recipes a person can prepare, few have the Paleolithic appeal of a roasted whole pig. Be it an infantine suckling or a man-size hog, roasting an entire animal in its recognizable form reduces the art of cooking to its earthiest incarnation, and unites the cook with her hunter-gatherer ancestors--even if hunting means placing an order with the butcher.

                                                                  Ingredients
                                                                  • Yes No 1 7 lb boneless pork shoulder
                                                                  • Yes No 4 fat garlic cloves
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No ¼ cup extra virgin olive oil
                                                                  • Yes No 2 tbsp diced rosemary
                                                                  • Yes No tbsp dijon mustard
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Carefully cut away the skin from the pork shoulder, leaving a 1/8-inch layer of fat.
                                                                  • Using a mortar and pestle or the flat side of a knife, mash together the garlic and salt to form a paste. Stir in the olive oil, rosemary, mustard, and black pepper. Rub the mixture all over the pork and transfer to a large roasting pan. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
                                                                  • Preheat the oven to 325°F and let the pork come to room temperature. Place the pork on a roasting rack fitted inside a roasting pan, skin side up. Roast, uncovered, until the meat is fork-tender (and reaches 180°F on a meat thermometer), 3 to 4 hours. Let rest at least 10 minutes before slicing and serving.
                                                                  Yields: 14
                                                                  • Total Time: 24 hours
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                                                                    mash
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mortar and pestle
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting rack
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  I had a Boston Butt Pork Roast and I didn't want to use a crockpot and don't have a grill, so I came up with this method.And thought it came out pretty well.As with all my recipes, please adjust the seasonings according to your tastes. Submitted on August 31st.2010.

                                                                  Ingredients
                                                                  • Yes No 4 lb Boston butt
                                                                  • Yes No 1 1/2 cup brown sugar
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 1/2 cup barbecue sauce, i used sweet baby ray's hickory and brown sugar
                                                                  • Preheat oven to 250 degrees.
                                                                  • In a small bowl mix together all dry ingredients,( at this time, taste and see if seasonings need to be adjusted ) set aside.
                                                                  • Line a small roasting pan with foil ( makes clean up easier ).
                                                                  • Rub roast all over with brown sugar mixture, then place roast,onto another piece of foil, and wrap tightly.if needed use another piece of foil to make sure no liquids come out.
                                                                  • Bake for 4 or 5 hours, then remove foil from top of roast to drain excess liquid.
                                                                  • Turn temp up to 350 degrees.
                                                                  • Top with BBQ Sauce and bake for another 1 1/2 hours if roast is getting too dark cover with foil and continue baking.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 7 hours
                                                                  • Total Time: 7 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    roasting pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 lb boneless pork loin
                                                                  • Yes No 3 tbsp dry jamaican jerk seasoning
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 banana
                                                                  • Yes No 2 mango
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 cup chopped cilantro
                                                                  • Yes No slice the pork tenderloin and top
                                                                  • Preheat oven to 350 degrees F.
                                                                  • Pat the pork dry with a paper towel and rub 3 tablespoons of jerk seasoning on the meat. Let marinate for 45 minutes at room temperature, covered.
                                                                  • After 45 minutes have passed, rub the meat with the olive oil, put on a baking sheet, and bake for 45 minutes. Let rest for 10 minutes.
                                                                  • On another baking sheet, roast the bananas until they begin to caramelize, about 25 minutes. Set aside and let cool.
                                                                  • In a bowl, combine the mango, jalapeno, red onion, lime juice, cilantro, and bananas.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 20 minutes
                                                                  • Inactive Time: 55 minutes
                                                                  • Total Time: 2 hours 35 minutes
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper towel
                                                                  • Yes No
                                                                    baking sheet

                                                                  These are some great tasting, finger-lickin' ribs! Boil 'em and then grill 'em (or you may finish them in the oven, if you prefer), then serve 'em with extra Q sauce for dipping. Simple and easy recipe, with NO heating up of the kitchen from a hot oven, which is an added bonus especially in the hot summertime. Recipe is from my Southern born and raised sis-in-law, Patricia Ellen. Thought I'd share with y'all, I hope you enjoy. Serve with some corn bread or buttered rolls, beans and slaw.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb boneless beef ribs
                                                                  • Yes No 16 oz barbecue sauce
                                                                  • Place the ribs in an 8-quart stockpot. Add enough water to cover ribs. Mix in about 1 cup barbecue sauce to the water.
                                                                  • Cover, and bring to a boil.
                                                                  • Reduce heat. Simmer covered for 2 hours, until ribs are tender.
                                                                  • Preheat grill to medium.
                                                                  • Remove ribs from water and place in a large bowl. Drench the ribs in additional barbecue sauce.
                                                                  • Transfer ribs to preheated grill. Close grill lid. Grill for 10 to 20 minutes, basting generously with barbecue sauce & turning often (every 2 minutes). (Note: be careful not to overcook the ribs, as they will dry out).
                                                                  • Note: if you prefer, you may finish the ribs in a 350F oven, instead of the grill.
                                                                  • Serve with additional sauce, if desired. Good with corn bread or buttered rolls, beans and slaw.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Hunt
                                                                  • Yes No
                                                                    AMP

                                                                  This is such an easy recipe, I hated to post but it is so tender and time saving. Some of the simplest recipes are the best. Country ribs have quite a bit of meat on them.

                                                                  Ingredients
                                                                  • Yes No 2 lb boneless pork county style ribs
                                                                  • Yes No 8 thick slice lean bacon
                                                                  • Yes No 1 tbsp mccormick all seasoning
                                                                  • Yes No 1 tbsp tone's lemon pepper
                                                                  • Yes No pam cooking spray
                                                                  • Spray a glass 8 X 10 flat dish with pam.
                                                                  • Preheat oven to 375*.
                                                                  • Place the bonless country style ribs in the glass dish.
                                                                  • Sprinkle the top with All Seasoning.
                                                                  • Then Sprinkle the Lemon Pepper all over, tops and sides.
                                                                  • Lay the bacon strips over the top of the ribs.
                                                                  • Push the ribs together so the bacon strips cover all of the ribs.
                                                                  • Sprinkle Lemon Pepper over the slices of bacon.
                                                                  • Cover tightly with alumimum foil.
                                                                  • Cook for 45 minutes. Then Peek, should be fork tender, if not a few minutes longer.
                                                                  • I wrap up medium potatoes, coat with margarine, foil and cook at the same time. Serve with Coleslaw, or other Salad.
                                                                  • I have never had any leftovers. There is something about the flavor of lemon pepper and bacon with pork that is tantalizing to the taste buds.
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick
                                                                  • Yes No
                                                                    Pam

                                                                  Scroll down to see more pork shoulder recipes.

                                                                  Ingredients
                                                                  • Yes No boston butt roast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No bbq sauce you desire
                                                                  • Place the meat in the crock pot with water, salt and pepper. Cover and set crock pot on LOW and cook for 10 hours. Two or four hours before serving, drain off excess liquids, shred meat and remove fat, and pour a little barbecue sauce on the meat. Serve the shredded barbecued pork with buns, with extra barbecue sauce on the side. More Pork Shoulder Recipes Smoked Pork Shoulder Pressure Cooker Pork Roast Simmered Boston Butt with Vegetables Orange Roasted Pork Shoulder Brunswick Stew with Cooked Boston Butt More Pork Roasts Roasted Pork Loin with Potatoes Beer Braised Pork Loin Barbecued Pork Loin Pineapple Pork Loin Pork Loin with Apples Braised Pork Loin Recipe Roast Pork Loin with Stuffing Orange Glazed Pork Loin Roast South Pacific Pork Loin Roast Cherry Glazed Pork Loin Pork Roast Recipes Pulled Pork Recipes Pork Tenderloin Recipes Crockpot Pork Roasts Pork Recipes Index Pork Chop Index Crockpot Pork Chops Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoboston
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
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                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    pressure cooker
                                                                  Ingredients
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 1/2 lb andouille
                                                                  • Yes No 5 lb chicken thighs, boneless, skin less
                                                                  • Yes No 2 tbsp butt kickin' blacken, as needed
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 4 medium onion
                                                                  • Yes No 2 medium pablano peppers
                                                                  • Yes No 4 medium jalapeño chili pepper
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 3 stalk celery
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 4 medium jalapeño chili pepper
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 56 oz diced tomatoes, 56 ounce total
                                                                  • Yes No 2 tbsp butt kickin' blacken
                                                                  • Yes No 1 qt chicken broth
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1 1/2 lb shrimp
                                                                  • Cut sausage into 1/2” chunks. Get some oil going in the pot you’ll be cooking everything in, and brown the sausage. Remove from the pot. I use an 8 quart pot.
                                                                  • While the sausage is cooking:
                                                                  • Cut the chicken into chunks, 1/2 at a time ( you don’t want to crowd the pot, or the chicken will steam instead of brown) and brown in the same pot, adding additional oil if you need it. Remove the chicken and reserve with the sausage.
                                                                  • While the chicken is cooking, you can start chopping the vegetables. “Charlie Pepper” is a real hot Thai.. pepper that has a 25 minute afterburn. I’m sure you don’t have a plant, so you can use dried peppers that or thinner than a pencil and about 2” long. Just put them in a blender and blend with enough water to make a puree”, then add it to the pot. Turn the pot down to a medium heat, add additional oil, if needed, and dump in the vegetables.
                                                                  • Cook the vegetables aver medium / high heat, covered, until they’re soft.
                                                                  • Add the tomato paste and stir until it’s all incorporated. Add the sausage and chicken back into the pot, then the tomatoes and simmer for about 45 minutes. Or, until the meat is cooked through.
                                                                  • At this point, you can either continue, or, turn off the heat, and finish it off the next day, or later, if you’ve gotten finished too early.
                                                                  • Either the next day, Later, or, as the next step. Bring the pot back to boiling.
                                                                  • Wash the rice well to get rid of the excess starch that’s on the outside of each grain. I do this by placing it in a fine meshed strainer, holding it under running water, and stirring it with my hand until the water runs clear, then add to the pot along with the chicken broth.
                                                                  • Bring it back to a boil, add the shrimp, bring it back to a boil, then turn down to simmer, covered. Cook for an additional 25-30 minutes stirring every once in a while to keep the rice from settling on the bottom and sticking. Taste the rice to make sure it’s done. let it rest for a few minutes, then serve. Don’t worry if the rice hasn’t absorbed all the liquid, the resting will give it a little more time to soak into the rice.
                                                                  • If you have any left over, don’t try to freeze it, I don’t think it’ll freeze well because of the rice. I save the left overs in plastic storage containers in the refrigerator. To reheat, place ht Jambalaya in a pot, add a little water, and simmer for about 10 minutes. It’ll come out as good as the first time you had it.
                                                                  • Note:
                                                                  • “Butt Kickin’ Blacken” is available at www.capnrons.com, and contains neither salt nor sugar. You can substitute your favorite “store bought” blackenening seasoning, but be careful because these usually contain a LOT of SALT, and you’ll have to adjust the recipe accordingly.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 7quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
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                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    pencil
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    strainer
                                                                  • Yes No
                                                                    refrigerator
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Next Step

                                                                  Unique Recipe A Winner in Both Taste and Presentation Whether tailgating at the big game or feeding frenzied fans at home, outdoor chefs will be the big winners and draw the loudest cheers when the..

                                                                  Ingredients
                                                                  • Yes No 4 lb chicken
                                                                  • Yes No 12 oz beer
                                                                  • Yes No dry rub
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp savory
                                                                  • Yes No 1/4 tsp cayenne pepper
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp dry yellow mustard
                                                                  • Yes No basting spray
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 6 oz beer
                                                                  • Yes No 1 tbsp louisiana hot sauce
                                                                  • Cook large 4-5 pound chicken with indirect heat on a charcoal or gas grill.
                                                                  • Cooking time 1 1/4 - 2 hours.
                                                                  • Use a grill with lid large enough to cook a chicken standing upright.
                                                                  • Mix the rub in a small bowl until it's well incorporated. Wash, dry and season the chicken generously inside and out with the rub. Work the mixture well into the skin and under the skin wherever possible. Place in medium bowl, cover and set aside at room temperature for 20 to 30 minutes.
                                                                  • Using a 12-oz. an of your favorite beer, pour out half the contents into a spray bottle, add the cider, olive oil, vinegar and Louisiana Hot Sauce and set aside. Take the beer can in one hand and insert it into the ChickCAN (TM)
                                                                  • OPTIONAL: You may add Worcestershire sauce, liquid smoke, minced garlic, onions, etc. to liquid. You can also use fruit juices, colas, or wine instead of beer.
                                                                  • Place the chicken over the ChickCAN rack and beer can and place on the grill over indirect heat. To prevent flare ups on the grill place the rack into a disposable aluminum pie pan and add 1/4 cup of water.
                                                                  • CAUTION: Cook with indirect heat!
                                                                  • For Charcoal Grills: Place coals on one side of barbecue grill, cook chicken over the other side. Add 6-8 coals every 30 min.
                                                                  • For Multiple Burner Gas Grills: Turn gas to medium on one burner, place chicken over an unheated burner.
                                                                  • For oven use: Place in a disposable pie pan and add 1/4 cup of water. Cook at 350'F.
                                                                  • Cook for 1 1/4- to 2 hours. During the cooking time spray the chicken all around with the basting spray several times. The chicken is done when it is dark golden brown and the internal temperature reaches 180 degrees F in the thigh. Carefully remove the bird on the ChickCAN rack, and place it on heatproof counter top to rest for 5-10 minutes. Remove the chicken from the beer can with tongs while holding the rack with an oven mitt.
                                                                  • WARNING That aluminum can, and the liquid in it, is very hot and can burn you.
                                                                  • Give the chicken one more spritz of the basting spray and then carve. Serve and enjoy!
                                                                  Cuisine:YesNolouisiana
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    spray bottle
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    burner
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 1 chicken
                                                                  • Yes No favorite spices, mrs dash, paprika, cajun rub
                                                                  • Yes No bay leaf
                                                                  • Yes No oregano
                                                                  • Yes No rosemarie
                                                                  • Yes No other dry leave spices
                                                                  • Yes No 1 kind of beer
                                                                  • Yes No oil
                                                                  • Preheat BBQ to 300 (medium heat)
                                                                  • Oil the outside of the chicken.
                                                                  • Rub favorite spices on outside of the chicken.
                                                                  • Drink 1/3 of the beer.
                                                                  • Place dry leaves into the can.
                                                                  • Shove the beer can up the chicken butt.
                                                                  • Place chicken (sitting on can) balanced by outspread legs over the medium heat.
                                                                  • Allow to barbeque until firm.
                                                                  • Skin will be crisp. Legs will be burnt.
                                                                  • When you can shake hands with the leg it’s done.
                                                                  • Remove can without spilling beer onto the chicken.
                                                                  • You have just steamed the chicken from the inside.
                                                                  Cuisine:YesNocajun
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    steam
                                                                    Brands:
                                                                  • Yes No
                                                                    Mrs. Dash

                                                                  To take the chill off the roast let it stand at room temperature for 30 minutes before cooking.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz teriyaki sauce
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1 6 lb boston butt pork roast
                                                                  • Combine first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag. Cut deep slits in roast using a paring knife; add roast to marinade. Cover or seal, and chill 8 hours, turning occasionally.
                                                                  • Soak wood chunks in water 1 hour.
                                                                  • Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
                                                                  • Drain wood chunks, and place on coals. Place water pan in smoker; add water to depth of fill line. Place roast in center of lower food rack.
                                                                  • Cook, covered, 6 to 8 hours or until a meat thermometer inserted into thickest portion registers 165°, adding additional water, if necessary. Remove from smoker; cool slightly. Chop or shred; serve with barbecue sauce.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    shallow dish
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    plastic bag
                                                                  • Yes No
                                                                    charcoal
                                                                  Lasagna
                                                                   3 h

                                                                  Vegetable lasagna with all the trimmings. This recipe doesn't miss a beat!

                                                                  Ingredients
                                                                  • Yes No 1 16 oz lasagna noodles
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tsp dried oregano
                                                                  • Yes No 4 tsp dried basil
                                                                  • Yes No 1 14.5 oz crushed tomatoes
                                                                  • Yes No 1 29 oz diced tomato in can
                                                                  • Yes No 1 pinch cinnamon, ground
                                                                  • Yes No 1 pint part-skim ricotta cheese
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 lb mushroom
                                                                  • Yes No 1 lb spinach
                                                                  • Yes No 2 zucchini
                                                                  • Yes No 1 lb mozzarella cheese
                                                                  • Preheat oven to 350 degrees F (175 degrees C).
                                                                  • Saute chopped onions and bay leaf in 1/4 cup oil until onion is tender. Add garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes. Add tomatoes. Cook for 1 hour. Stir in cinnamon and set pan aside.
                                                                  • Bring a large pot of salted water to boil, add lasagna noodles and bring water to boil again. Cook until noodles are al dente. Drain well.
                                                                  • Mix together ricotta, eggs, 1/2 cup Parmesan cheese, and 2 teaspoons basil.
                                                                  • Saute sliced onion and mushrooms in 1/8 cup oil until tender. Add spinach and zucchini to the pot. Cover pot, and cook until spinach is wilted.
                                                                  • Spread 1/2 cup of the tomato mixture into a 9x13 inch baking pan. Place 1 layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles; place another layer of noodles atop of the ricotta mixture; pour 2 cups tomato sauce onto the noodles; arrange all of the sauteed vegetables on top of the sauce; arrange another layer of noodles; pour the remaining tomato sauce over the final layer of noodles and top with mozzarella cheese and 1 cup Parmesan cheese.
                                                                  • Bake the lasagna for 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 15servings
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 3 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    baking pan
                                                                  Lasagna
                                                                   1 h 15 m

                                                                  This lasagna includes three types of Italian cheesesricotta, mozzarella and Parmesan.Adapted from Williams-Sonoma Fun Food, by Stephanie Rosenbaum (Simon & Schuster, 2006). From Cooking with Kids.

                                                                  Ingredients
                                                                  • Yes No 1 lb mozzarella cheese
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 lb ground turkey
                                                                  • Yes No 1/4 lb italian turkey sausage links
                                                                  • Yes No 4 15 oz tomato sauce
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 9 7 oz lasagna noodle
                                                                  • Yes No 2 15 oz ricotta cheese
                                                                  • Yes No 1 cup parmesan cheese
                                                                  • Yes No 2 egg
                                                                  • Shred the cheese.
                                                                  • Before you start, be sure an adult is nearby to help.
                                                                  • Hold a box grater-shredder on a plate with one hand. Holding the mozzarella cheese in your other hand, rub the cheese over the large shredding holes of the box grater-shredder.
                                                                  • Cook the meat.
                                                                  • Ask an adult to help you now. Put the olive oil in a large sauté pan and set it over medium heat. Add the ground turkey. Using a wooden spoon, break up any large chunks. Squeeze the sausages from their casings. Add the sausage meat to the sauté pan.
                                                                  • Using the wooden spoon, keep pushing the ground turkey and the sausage around in the pan until they are no longer pink. This will take about 5 minutes.
                                                                  • Simmer the sauce.
                                                                  • Add the tomato sauce to the pan and stir to coat the meat. Heat the mixture until small bubbles start to form in the tomato sauce; this is called a simmer. Simmer the sauce, stirring occasionally, for 10 to 12 minutes. Remove from the heat and set aside.
                                                                  • Cook the pasta.
                                                                  • Fill a large pot three-fourths full with water. Place over high heat and bring to a rolling boil. When the water is boiling, add the salt. Drop in the noodles, then push them down into the water with a long-handled wooden fork. Boil the noodles, stirring occasionally, until they are flexible but still a little chewy, 7 to 8 minutes, or according to the instructions on the package of noodles.
                                                                  • Make the filling.
                                                                  • While the pasta is cooking, you'll have time to make the cheese filling: In a large bowl, combine the ricotta cheese and 2/3 cup of the Parmesan cheese.
                                                                  • One at a time, crack the eggs into a small bowl and check for shells. Then pour the eggs into the bowl with the cheeses. Using a wooden spoon, beat until smooth.
                                                                  • Set a colander in the sink. Ask an adult to help you pour the noodles into the colander. Rinse with cold water and drain again.
                                                                  • Start to layer.
                                                                  • Position an oven rack in the center of the oven. Preheat the oven to 350°F
                                                                  • Put a 9-by-13-by-2-inch baking dish on the counter in front of you. Arrange the tomato sauce, drained lasagna noodles, ricotta mixture, mozzarella cheese and the remaining 1/3 cup Parmesan cheese next to you.
                                                                  • Use a rubber spatula to spread 1/2 cup of the tomato sauce in the bottom of the baking dish. Lay 3 lasagna noodles, side by side, over the sauce. Spread half of the ricotta over the noodles. Top with one-third of the mozzarella. Spread 2 cups tomato sauce over the cheese.
                                                                  • Finish layering.
                                                                  • Repeat the layering, adding 3 more noodles, the rest of the ricotta, half of the remaining mozzarella cheese and another 2 cups tomato sauce on top. Top with the final 3 noodles, the remaining 2 cups tomato sauce and the rest of the mozzarella cheese.
                                                                  • Sprinkle the finished lasagna with the remaining Parmesan cheese. Cover the baking dish with aluminum foil.
                                                                  • Bake, cool and serve.
                                                                  • Put the baking dish in the oven and bake for 30 minutes. Ask an adult to help you remove the foil. Bake, uncovered, until the cheese is lightly golden and the lasagna is bubbling around the edges, about 30 minutes more.
                                                                  • Ask an adult to help you take the dish out of the oven. Set the lasagna on a wire cooling rack and let cool for 5 to 10 minutes. Using a metal spatula, cut down through the pasta layers to make 8 or 10 squares. Lift each square onto a plate to serve. Serves 8 to 10.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    baking dish
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil
                                                                  Lasagna
                                                                   1 h 55 m
                                                                  Ingredients
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 1/2 16 oz lasagna noodles
                                                                  • Yes No olive oil
                                                                  • Yes No 1 lb Italian sausage
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No crushed red chili pepper
                                                                  • Yes No 1 12 oz cremini mushrooms, caps
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 2 cup ricotta cheese
                                                                  • Yes No 2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 2 egg
                                                                  • Yes No 6 basil
                                                                  • Yes No 1 recipe chef anne's all purpose marinara sauce, recipe follows
                                                                  • Yes No 1 lb mozzarella cheese
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 lb pancetta
                                                                  • Yes No 2 large spanish onion
                                                                  • Yes