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There’s something magical about this versatile cut. For premium support please call: 800-290-4726 more ways to reach us
1. In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic and pork. Press out any air in the bag, seal and refrigerate for 6 to 8 hours. 2. Let the pork stand at room temperature for 1 hour. Preheat the oven to 400° and preheat a griddle or a very large skillet. Remove the pork from the marinade.
Acids like lemon juice, lime juice and vinegar break down raw meat, allowing the marinade's oil and spices to deeply penetrate and infuse the meat with flavor and moisture.
Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat, therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and are often stewed or simmered in barbecue sauce during cooking. Kotellet
Preheat the oven to 350°. On a work surface, using the flat side of a large knife, mash the garlic with 1 teaspoon of salt until a paste forms.
Pork and Beans (5 kinds of pork; cubed pork shoulder, bacon, caramelized in red wine and pork stock with carrots, celery, and onions, and 5 kinds of beans, with, chili flakes, braised collard greens, and ham hocks, plated with seared pork belly, confit carrots and bread with mustard garlic butter and pork lard streusel served in a tin can ...
"Pork Belly Gyro" – a Greek gyro with pork belly (seasoned with kosher salt, black pepper, rosemary, marjoram, oregano, garlic, and za'atar—a Lebanese spice mixture of dried thyme, sumac, sesame and salt), roasted in the oven, sliced, grilled on flattop and topped with tzatziki sauce (made with screened whole milk yogurt, sour cream, lemon ...
Preheat the oven to 300°F. Season the pork shoulder generously with salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil and sear the pork, turning, until it is well browned all over, about 10 minutes. Transfer the pork to a plate. Add the leeks and garlic to the Dutch oven and brown, stirring, 3 to 5 minutes.
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