Archive for Downsizer For an ethical approach to consumption
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dpack
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slowish cooked pork2lb pork loin, bone in ,fat scored and salted with sea salt
loaf tin
tbl sp black treacle
tbl sp live cider vinegar
tsp veg bouillon powder
tsp mixed spice
tsp smoked paprika
1/2 ts nutmeg
1/2 tsp black pepper
1 oz sun dried tomatoes fine cut or minced in paste
add warm water a bit at a time mixing until runny
put meat into tin crackling up,
add boiling water to crackling level
hot oven 45 mins
medium oven 3 hrs, top up with boiling water as required so as there is a much reduced sauce by the time it is done
cooling oven or warming draw 45 mins
pretty good as slices or as a ingredient for other dishes
defat sauce and use as a super strong "smear"
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Jam Lady
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I use a bone in pork shoulder (about 4 or 5 pound piece) to make pulled pork. It's a fattier cut than loin, excellent for slow cooking.
Coincidentally, I am about to cook one USA southern states style, with chopped tomatoes and tomato paste, Worcestershire sauce, dry mustard, brown sugar, cider vinegar. About 7 hours in a slow cooker.
The pork shoulder can be made Mexican style, wrapped in banana leaves and cooked in a slow cooker. That's a good choice in summer, as it can be plugged in outdoors to avoid heating up the oven. But of course at this time of year heating up the kitchen is a good thing. Seasonings include Seville orange juice, achiote seeds, cumin seeds, oregano, chile seco (may substitute hot paprika.)
Extras freeze very well.
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dpack
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i will try bigger usually it usually makes sense with such things
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