About Pork

Pork can be tricky.

There is a reason that entire religions tend to shy away from this form of protein. But, let's be realistic. A pork butt is a southern staple and a cheap piece of meat.

And, it is one of the few things that we eat that also wouldn't think twice about eating you.

So really, fair's fair.

How to cook pork

1) Get a meat thermometer, especially for bigger pieces of meat this is essential.

Also, you can get the meat out of the oven the minute it hits temperature, rather than overbaking and making the meat tough.

Pork is done when the CENTER of the meat is 160 degrees F.

Directions:

1) Rub 4 lbs. pork (country ribs or boston butt) with salt and pepper

2) Preheat oven to 325 degrees

3) Add pork and enough beef broth (sherry optional) to cover the bottom of the cooking pan

4) Cover with foil and bake 1/2 hour.

5) Uncover, render pork fat and broth into another pan.

6) Pour 1/2 your gravy/BBQ sauce, like the Fig Mustard Rosemary Sauce below, on the meat and pour 1/2 of the meat liquid back on the meat,

Put the other 1/2 of the meat liquid in the freezer

7) Cover the pork again and bake 20 minutes more

8) Remove meat when cooking thermometer reads 160 degrees (10 more minutes)

9) Take the meat liquid out of the freezer, skim the top ( fat) off of the stock. Feed the fat to your dog/cat/pigs. Add the other 1/2 of the gravy/sauce.

Put the stock in a saucepan and tighten up with some cornstarch.(Salt and Pepper, optional)

Serve with meat on plates individually.

Sides:

Green Beans

Saute sliced portabella mushrooms in 1/2 stick butter.

Once done, take the mushrooms out for those who don't like the texture of mushrooms, but the butter will still be musky. (Yum)

Put 1/3 package frozen green beans in same frying pan and saute beans 3 minutes

Add beef broth to green beans to preference. Cover and steam 5 more minutes.

Also:

Bush's Baked Beans

Baked Sweet Potatoes with butter