Why isn't my pork roast ... uh, roasting? My almost 4lb pork shoulder has been slow roasting in the oven for about 5 hours and yet its internal temp is still 30 degrees too low. [more inside]
What else to do with pulled pork after tonight's bbq pulled pork sandwiches? [more inside]
Ground Pork Cake? That's what it rang up as at the register. But what is it (besides absolutely delicious), where is it from, and how is it normally served/used? [more inside]
What can I use as a non-porky substitute for salt pork? [more inside]
What to do with a 1.5 lbs piece of lomo embuchado? [more inside]
I've got a nice big piece of pork belly, and I'm going to braise it in cider and wine, as in this recipe. I've made it before, and it was excellent. Which wine (or cider, or even beer) would you pair it with? [more inside]
What to do with a dead pig? [more inside]
Country comfort food, non-kosher edition: what are your favorite bean soup/stew recipes for smoked ham hocks or pork neck bones? [more inside]
We had an anniversary pig roast. I've got 50 lbs of cooked pork left over. I need your recipes. [more inside]
I've been on a carnitas kick. My initial goal was to put them in tamales but I've been using the carnitas in tacos, on top of white rice, on gorditas from Trader Joe's, and even adding it to mofongo (instead of pernil). [more inside]
I really want to make my own pulled pork for my wedding next summer - help me make the dream a reality! [more inside]
How can one brink the delishiousness of pork roll to Australia? [more inside]
Can pork be eaten when it is still pink inside? [more inside]
What did we eat? We went for banh mi (Vietnamese hoagies) and they had other goodies in a deli case. We bought some kind of small squares, about one inch per side, and maybe 3/8" thick. Each was topped with a slice of onion and a slice of jalapeño. Inside each was a whole peppercorn. It was weirdly pink - at first we thought it was some kind of sweet bean dessert. Ground, pickled(?) pork. What are they called?
I need a great pastor recipe! Anybody got one? [more inside]
I need a creamy Mexican-ish side to go with a spicy roasted pork main course. [more inside]
Tips for a vegetarian eating meat for the first time. I am a lifelong vegetarian, and I am interested in trying meat for the (mostly) first time. [more inside]
[DinnerEmergencyFilter] Accidentally cooked two pork chops for 60 min rather than 30 min - chops are tough and sad looking. How to salvage for dinner guest arriving in 30 minutes?
Chops were baked for 60 min (should have been 30) at 350 degrees, smothered in green apples and a thin caramel sauce of butter, brown sugar, and salt. Any ideas on how to fix this? I'm a sad bird.
Where can I find curing salt/pink salt in DC? [more inside]
What are your favorite pulled pork recipes? [more inside]
I recently bought a share of a pig from a farmer, and it came wrapped in various cuts. One of the cuts is a large, meaty, bony one called "chine end roast." How should I cook this? [more inside]
Where can I find a state by state break down of pork consumption per capita in the USA? Preferably from the early 90s but I'm willing to compromise. [more inside]
What do I do with a random piece of pork belly? [more inside]
Help me find the right crockpot-esque Chinese ham hock preparation. [more inside]
Do you have Madhur Jaffrey's Ultimate Curry Bible on your bookshelf? Could you flip through in search of a pork recipe with mustard seeds? [more inside]
Does the hive mind have any recipes for a pre-seasoned pork tenderloin? Any good complimentary foods?
Safe to eat raw refrozen meats that've been defrosted several times? [more inside]
PorkFilter: give me your recipes for our tasty piggy friends. [more inside]
What happened to my ham? [more inside]
I have 3 pork chops which have been dipped in garlic butter and then dredged in panko. Can I now pan fry them or shall I bake them? [more inside]
Does anyone have any recommendations for a good "sausage of the month" club? [more inside]
I just opened up my box of pork bellies (to cure my own bacon, duh) and discovered that the skin in still on. This wasn't mentioned in my recipe and I can't find any real info about it! Do I leave the skin on? Remove it? Remove it before it's been cured (wet-cure), before it's been cold-smoked, or before I eat it? I'm using the recipe from this episode of Good Eats.
I need a kick arse recipe for pork and beans that's slow cooker compatible. I've tried a few found via google with lack luster results, so now I'm looking for something tried and true. [more inside]
Why did my pork roast turn pink? [more inside]
Need tips on cooking Chicken in a Crockpot. [more inside]
Another round of "Should I eat this?" [more inside]
Why is ham a pork thing? Are other meats preserved in this way around the world? [more inside]
How do you buy good old fashioned, "heirloom" pork? [more inside]
Am I going to get sick from eating this pulled pork? [more inside]
Looking for the name and/or pictures of a classic French advert with a pig. [more inside]
PorkFilter: Is there anything medically wrong with eating large amounts of pork, sometimes irregularly prepared? [more inside]
I have a question about bacon. And sausage. I currently live in Japan, and the bacon here is...well...different. Try to fry it like American bacon and it just sort of scorches--it's more like regular ham in that respect. The sausage here too is strange, like hot dogs but not as good (if that's even possible). But it's not just Japan... [more inside]
Where can I buy a pig poster like they have in french butcher shops? [more inside]
Did ancient Samaritans eat pork? [more inside]
Were the food laws in the old testament rational for the time or somewhat superstitious? [more inside]
I need helpful hints for spit-roasting a whole pig. [more inside]
Got a good recipe for pork breakfast sausage flavored with sage?
There are plenty of recipes for pork carnitas online, but does anyone have the recipe used by Chipotle restaurants? (maybe it is one of these?)