how should I cook him or what dish should I make with him?

how should I cook him or what dish should I make with him?

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  1. 2 months ago
    Anonymous

    [...]

    • 2 months ago
      Anonymous

      that takes weeks at 10C frick that

      • 2 months ago
        Anonymous

        Then cut it into chops for grilling or pan frying
        or stir fry chunks

  2. 2 months ago
    Anonymous

    eat it raw

  3. 2 months ago
    Anonymous

    Just rub it down with whatever spices you like (I do black pepper/salt/garlic/onion/rosemary/oregano) sear it off on all sides and then put it in the oven till it hits 145. Let it rest... Slice it thin or thick and use it for whatever you want.

    • 2 months ago
      Anonymous

      Yeah, I've never done anything with pork tenderloin except roast them whole like this. They're much more forgiving than the big loin roasts as far as drying out. It's actually one of my favorite cuts of any meat.
      Captcha: VHSand (chill)

  4. 2 months ago
    Anonymous

    chicharron

    • 2 months ago
      Anonymous

      just no. chicharron is either fried skin or pork belly. you cannot make it with a lean cut of meat, you would end with jerky at best.

  5. 2 months ago
    Anonymous

    Use it as a cheap subsitute for veal dishes.

  6. 2 months ago
    Anonymous

    cram

    • 2 months ago
      Anonymous

      bahahahhaha you son of a b***h! I just spewed coffee all over my keyboard bahahahaha!

  7. 2 months ago
    Anonymous

    Slow cooker BBQ pulled pork.
    Dice onions in crockpot.
    Add pork loin (cut in half if overlarge).
    Cover with BBQ sauce of choice.
    Low for 8h.
    Fluff with fork.
    Serve on buns.

    • 2 months ago
      Anonymous

      Second this. Make that recipe almost weekly. But top with homemade coleslaw on sandwiches.

      >×1 Pork loin 1.5-2.5lbs
      >2x table spoons red wine vinegar
      >2x table spoons liquid smoke
      >nice coating of garlic powder
      >4-5x pinches of sea salt

      Set on low for 4-8 hours depending on your crockpot. Last 45 minutes pull apart tender pork loin with metal tongs. Coat with bbq sauce on low for last 40 or so minutes, then serve. It's so good we never have leftovers. I'mn sauce elitist and find sweet baby ray's original bbq sauce to go really well each time, but I try new sauces each variant.

      Jack Daniels bbq sauce is pretty good. Jake's is great too. Stubbs is a little to tomatoey for me with pulled pork, but really good with ribs.

      • 2 months ago
        Anonymous

        >sweet baby ray's original bbq sauce to go really well each time, but I try new sauces each variant.
        Agreed, that's a good sauce.
        >
        >Jack Daniels bbq sauce is pretty good.
        Way too sweet for me
        >Jake's is great too.
        Never heard of that brand
        >Stubbs is a little to tomatoey for me with pulled pork, but really good with ribs.
        What version of Stubbs has tomatoe in it? I only use the original, and it's my go to for most BBQ regardless of protien.

        • 2 months ago
          Anonymous

          The original Stubbs. If you look at the ingredients tomato puree or something equivalent is the first/most abundant ingredient. Not a bad sauce, but not what I typically associate as BBQ sauce.

          I find Sweet Baby Ray's more sweet than the Jack Daniels funnily enough. Jake's is like a less sweet, more mesquite BBQ sauce version of Jack Daniels. I'd recommend trying it if you ever see it.

  8. 2 months ago
    Anonymous

    Make him into this

    • 2 months ago
      Anonymous

      that's impossible

      slice into medallions 1.5in thick, brine, and grill.

      why wouldn't I brine them whole

      • 2 months ago
        Anonymous

        slice and meatglue it all into one big schnitzel, ez

      • 2 months ago
        Anonymous

        cut it into fillets, pound them with a mace, make pork milanesa or schnitzel

      • 2 months ago
        Anonymous

        you can brine them whole. it don't matter.

    • 2 months ago
      Anonymous

      make 30 of these bad boys like already suggested

      • 2 months ago
        Anonymous

        Thank you, Anon. I think I know what I'm bringing to game night this weekend.

        • 2 months ago
          Anonymous

          don't forget the lemon juice and ketchup 🙂

  9. 2 months ago
    Anonymous

    slice into medallions 1.5in thick, brine, and grill.

  10. 2 months ago
    Anonymous

    I've butterflied them open the. Stuff with spinach, brie, cranberries, walnuts. Tie it back up and roast low and slow. Wal ah

  11. 2 months ago
    Anonymous

    >him
    Did you know the pig personally?

    • 2 months ago
      Anonymous

      Most hooved protien you buy is male. Just need one bull to produce a lot of steers that are bulked up with fat due to having their balls snipped. Keep the females for breeding, only way to grow.

      • 2 months ago
        Anonymous

        You didn't answer the question.

        • 2 months ago
          Anonymous

          His name was Orville. He was a bit of a dick. I'm glad he's dead.

      • 2 months ago
        Anonymous

        I think they just castrate the boars when they're piglets and raise them with the rest of the swineherd
        t.4H kid

  12. 2 months ago
    Anonymous

    You can put it in a dish with a lid, olive oil, carrots, onions, seasoning, some water. Then bake it the oven so it steams. Add some smoked soft cheese near the end.
    I can ask for the exact recipe if you really need it, but it should be fairly simple to get right, and is god tier.

  13. 2 months ago
    Anonymous

    fill it with mature cheese and wrap it in bacon

  14. 2 months ago
    Anonymous

    char siu pork

    • 2 months ago
      Anonymous

      char siu's better with some fat

  15. 2 months ago
    Anonymous

    I always liked a honey soy or honey garlic glaze.

  16. 2 months ago
    Anonymous

    Orange glaze

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