The traditional cooking method for pork carnitas utilizes tough pork shoulder and turns it into meat that’s brown and crisp…
Pork Articles (58 Results)
Pork: Key Temperatures and Cooking Tips
Bruce Aidells’ Roasted Rack of Pork: Thermal Tips and Recipe
Recipe by Bruce Aidells, December 2015, Fine Cooking Magazine, (c) 2015 by The Taunton Press Inc. www.finecooking.com Holiday meals can…
Smoked Pulled Pork: Delicious Results in Almost Half the Time
Who doesn’t love tender, juicy, melt-in-your-mouth, smoked pulled pork? But traditional cook times for this BBQ staple can have you…
Are Your Ribs Done? How Do You Know?
Father’s Day is here, and we all know what that means… BBQs will be out and ribs will be fired up across the nation. But that leads us to the age-old question. When do you know the ribs are done? Ignore the USDA safety temperatures. Baby Back Ribs may be safe to eat at 145°F but they won’t be tender nor as flavorful as they should be. The collagen and fats have not yet melted into the meat. Connective tissues will be tough.
Put These Chef-Recommended Pork Temps to the Test
There really is no better way to put the new USDA pork temps to the test than with a tried and tested recipe from the folks at America’s Test Kitchen. Their Grill-Roasted Pork Loin is the perfect center piece for any family gathering and is especially perfect during a holiday celebration.
Thermal Secrets to Moist and Flavorful Ham
Deciphering between uncooked, cured and ready-to-eat varieties of ham is often an arduous task. And because a mismanaged ham can turn out dry and flavorless, knowing how to prepare each variety will ensure your holiday feast is one to remember.
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