Pork

[royalfan5]

How do you prefer your pork? I'd say a good pork roast is my favorite, followed by ham with raisin sauce. Bacon makes most things better as well.

[olevetonahill]

Fried or smoked !

[Harry Beanbag]

Bacon.

[Jimminy Crimson]

Double cut pork chops with a tamarind glaze and green chile mole sauce.

Or bacon.

[Curly Bill]

Some good ol smoked ham, throw it in a skillet, fry up some eggs and biscuits with it...maybe some coffee...

[StoopTroup]

Smoked Pork Tenderlions are hard to beat IMHO.

[Curly Bill]

Smoked Pork Tenderlions are hard to beat IMHO.

That there is the truth.

...and it's got me to thinking that it is about time to get the smoker out again.

[PhilTLL]

It's easier to figure out the ways I DON'T love pork. I could leave behind chitlins, rinds, and a few other junk parts, but man, other than that, pork is sublime. Barbecue, loin roasts, smothered pork chops, bacon, them fancy glazed hams what got the spiral slicin', hunks of hock and tasso in red beans & rice, ground pork for boudin and dirty rice...

[GottaHavePride]

simmered in adovada sauce for hours.

[King Crimson]

you either cook it really fast or really slow. that's pork.

pancetta, spaghettini alla matriciana at Il Pastaio in Boulder, you are welcome.

fresh pasta made that day. YWIA.

[Frozen Sooner]

Big *** bridges.

[GottaHavePride]

Heh.

[Vaevictis]

Curried, with onions and tomatoes.

[Czar Soonerov]

I'm gonna have to agree with Jed on this one.

Mmmm, ribs.....

[Mixer!]

http://img210.imageshack.us/img210/2645/adbe50ad0d894a04mit1.jpg

Win.

[SCOUT]

I like to have my pork pulled.

;)

[SanJoaquinSooner]

An annual ritual: Each year the first home grown tomato I pick from the garden goes for a bacon and tomato sandwich. Probably my favorite sandwich (if the tomatoes are homegrown).
http://www.bigoven.com/pics%5C121105104310.jpg

As far as types of cuisine, it comes down to Barbeque and Mexican for me.

What is better than ribs fixed right?
http://www.dallasfood.org/photos/dallasque/dallasquea/tdsshortends.jpg

Tacos come with all types of fillings, but the taco de carnitas ranks up there near the top (the two on the left):
http://farm1.static.flickr.com/210/519531187_f4dbd0b030.jpg


I love the Mexican tradition of tamales at Christmas time. We usually make several dozen - giving a few to friends and freezing a few. We make them with a red chile pork filling, using pork shoulder or the picnic cut. The chile we use is the New Mexico or the Guajillo.
http://www.whatwereeating.com/food_pics/2006-05-11_tamales.jpg

And the Mexican New Year's tradition is a big bowl of Pozole Rojo. Again, fixed with pork shoulder.
http://www.dallasfood.org/photos/mexonmaple/elrinconpozole.jpg


I love to get a honeybaked spiral-sliced ham in addition to the traditional turkey at Thanksgiving. And of course the leftovers are great for ham sandwiches and a pot of ham & beans
http://www.gillinghams.com/media/Food/meat/hsw.jpg

...although if you're going buy pork explicitly for beans...
http://www.96seven44.com/images/pbs_hamhocks.jpg

[OU4LIFE]

I'll buy a pork loin and cut my own extra thick chops...a little seasoning and some grill time....it doesn't get much better than that.

except for ribs. boneless pork ribs are teh win.

[SoonerAtKU]

If a restaurant can do a good Carnitas, that's enough for me to consider it a good restaurant. Behind that, I choose smoked with a coriander/fennel rub, or Alton Brown's ham.

[King Crimson]

If a restaurant can do a good Carnitas, that's enough for me to consider it a good restaurant. Behind that, I choose smoked with a coriander/fennel rub, or Alton Brown's ham.

i used to go to a place, Las Palmeras, in Northwest Denver (hispanic area) that had killer Carnitas on Friday nights (payday, you know?). great, with a special tomatilla green sauce. so good.

[OU4LIFE]

I'm good friends with the people who own the local mexican place here, they often have gatherings at their house and make carnitas.

holy crap it's good.

[King Crimson]

I'm good friends with the people who own the local mexican place here, they often have gatherings at their house and make carnitas.

holy crap it's good.

i used to be the de facto meat cutter for a burrito joint one summer inna day (for a couple months) and we made our carnitas (for burritos) cooked in lard, a **** ton of garlic and Coca Cola. it was a gringo place, but the recipes were from a Mexican woman named Lupe. her mole was pretty good and a special hot sauce she had was outstanding. rawked with eggs and potatoes. good pork shoulder with all the fat in about baseball sized pieces, a **** ton of garlic, lard and Coca Cola=carnitas. stuff was falling apart tender and stringy.

Matt Klein, shout out buddy.


my grandad used to make pork loins or rump roast with coffee, same principle i guess. would prolly work with carnitas.

[OU4LIFE]

i used to be the de facto meat cutter for a burrito joint one summer inna day (for a couple months) and we made our carnitas (for burritos) cooked in lard, a **** ton of garlic and Coca Cola. it was a gringo place, but the recipes were from a Mexican woman named Lupe. her mole was pretty good and a special hot sauce she had was outstanding. rawked with eggs and potatoes. good pork shoulder with all the fat in about baseball sized pieces, a **** ton of garlic, lard and Coca Cola=carnitas. stuff was falling apart tender and stringy.

Matt Klein, shout out buddy.


my grandad used to make pork loins or rump roast with coffee, same principle i guess. would prolly work with carnitas.

same principle, but amazing how much recipes differ, my friends will cut up abotu 3 oranges in slices and cover the meat......sort of like coke, mostly for the acid to break down the meat.

[soonerboomer93]

bacon first and foremost

then after that, in chili verde

[BillyBall]

simmered in adovada sauce for hours.

This man speaks the truth, Carne Adovada is almost impossible to beat.

[jr4ou]

bacon