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Old 07-09-2013, 02:55 PM   #61
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Quote:
Originally Posted by Ntombi View Post
I decided to go with the oven this time, rather than the crockpot. It looks fab, haven't tasted it yet.

I'm drooling. I need you to live nearby.
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Old 07-09-2013, 03:06 PM   #62
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Eating it now, yummy. The skin is super duper crispy, like cracklings!

Plus, I have quite a bit of rendered pork fat for later use!


ETA: I only took about two and a half ounces, but it's so satisfying that I can't finish it.

Last edited by Ntombi; 07-09-2013 at 03:08 PM..
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Old 07-10-2013, 04:09 AM   #63
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I got a Pork Picnic at Walmart, around $7 total for large piece of meat to make Pork Carnitas (served as shredded pork over lettuce topped with cheese, onion, olive, red peppers, chopped cucumbers, guacamole, sour cream and drizzled with Hidden Valley Spicy Ranch dressing.) It was awesome, only took 5 minutes to prep in the morning and have about half leftover for another meal!

I used crockpot, coating pork with spice mixture below, with a bay leaf on the bottom and top. The recipe said to add 2 cups chicken broth to sides of pot, but I forgot to do this and still ended up with a cup or two of liquid after cooking.

1 t salt
1 t garlic powder
1 t ground cumin
1/2 t dried oregano
1/2 t ground coriander (didn't have this)
1/4 t ground cinnamon (definitely added a twist, it was good)
2 bay leaves
1 pork shoulder (4-5lbs)
2 cups chicken broth

1. mix 6 first items in a bowl and cover pork with spice mixture. Place bay leaf in the bottom of a slow cooker and top with the pork. Pour chicken broth around the sides of the pork being careful not to rinse off the spice mixture (I didn't add liquid but the slow cooker naturally creates about a cup of liquid)
2. cover and cook on Low until the pork shreds easy with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender remove from slow cooker and shred with two forks. Use cooking liquid as needed to moisten the meat, I would pour about a cup of the liquid over the shredded pork)

Serve over lettuce with shredded cheese, onions, chopped tomato, olives, cucumbers, red peppers, be creative!
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Old 08-02-2013, 05:13 PM   #64
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And another one is in the oven! Baking like always at 225 degrees for 12 hours, then 275 for 2 hours. We eat on that thing for 5 days! BBQ pork sandwich, pork burritos, pork tostadas!
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Old 08-02-2013, 05:37 PM   #65
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I used to cook them in the crockpot, but now I'm doing them in the oven. I love the "crust" that forms and adds so much to the depth of the flavor.
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Old 08-02-2013, 06:16 PM   #66
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I used to cook them in the crockpot, but now I'm doing them in the oven. I love the "crust" that forms and adds so much to the depth of the flavor.
I agree. I also put mine on a rack and let the fat render off. Being in maintenance, I have to watch fat just a tad.....but not enough that when this sucker comes out of the oven, I'm sitting there eating crispy skin for 20 min!!
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Old 09-14-2013, 09:01 PM   #67
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Vons in SoCal has picnic roasts for 97¢/lb through Tuesday. I bought three ten pound roasts, and have one in the oven right now.

They also have 80/20 ground beef for $1.99/lb, FYI.
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Old 09-15-2013, 09:41 AM   #68
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I use a pellet grill that can sear, smoke, all that with the flick of a switch and press of some buttons. it's invaluable on the diet, wings smoking right now.
DH bought one a couple of weeks ago. Lots of delicious things have come out of there.
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Old 11-25-2013, 07:11 AM   #69
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I stocked up again last week, and put one in the oven last night.

The rich fatty meat goes perfectly with greens cooked with jalapeños and lots of vinegar.
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Old 11-25-2013, 11:03 AM   #70
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Haha, I almost did then remembered I would be swimming in turkey soon so withheld!
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Old 01-20-2014, 01:35 PM   #71
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Did something different with my pork picnic roast this time. I skinned it before roasting.

I left a nice layer of fat on it, then treated the roast like normal, seasoning well and slow-roasting overnight, then broiling for a bit to crisp up the top. It came out perfectly, and I now have pork skin to make my own chicharrones.


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Old 01-22-2014, 06:11 PM   #72
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Where did you get the roast?
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Old 01-22-2014, 06:13 PM   #73
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Vons (a Safeway supermarket). Pork picnics were on sale for 99¢/lb last week.
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Old 01-22-2014, 07:48 PM   #74
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sounds yummy ! I need to get me one soon !
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Old 01-23-2014, 08:29 AM   #75
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Ntombi, how do you make your chicharrones? I've watched several people do it on TV cooking shows but they have such differing methods!

I always have a lovely piece of smoked pork skin left when I make bacon - would love to try making chicharrones with it. Currently I just freeze it and then add it to a pot of soup or beans for flavor.
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Old 01-23-2014, 12:36 PM   #76
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Charski, the other day we were watching Diners, Drive-in and Dives and a guy made them like I've never seen before. First he boiled the skin for I think 4 hours. Then he cut it in strips and dehydrated it. Then, he fried it. The program was this week some time but I can't remember which day (been sick) or which town they were in.
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Old 01-23-2014, 01:06 PM   #77
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Yeah, I've seen that one too and it looks fascinating! In fact I think I saved that one on my Tivo so I could watch it again. Thanks, Terry!
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Old 01-23-2014, 02:07 PM   #78
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Quote:
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Ntombi, how do you make your chicharrones? I've watched several people do it on TV cooking shows but they have such differing methods!

I always have a lovely piece of smoked pork skin left when I make bacon - would love to try making chicharrones with it. Currently I just freeze it and then add it to a pot of soup or beans for flavor.
I haven't made them yet, and I am seeing a bunch of different methods. I found one that called for slow-roasting them for several hours, and then deep-frying. I might try that one. I'm not sure though. Maybe we need a new thread?
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Old 01-23-2014, 02:38 PM   #79
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Good idea and I've already been over there and posted too!
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Old 01-24-2014, 11:43 PM   #80
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Is pork butt, pork shoulder and picnic roast all the same?
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Old 01-25-2014, 12:04 AM   #81
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No. Picnic is different, but shoulder and butt and Boston Butt are all the same. Picnic is slightly fattier, but I use them interchangeably.
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Old 01-25-2014, 12:31 PM   #82
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I have never made a roast in the oven, only the crock pot.

I am scared to try the oven....LOL
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Old 02-04-2014, 09:51 AM   #83
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We are in the midst of a snow storm so of course, I bought a pork roast! Putting it in the oven before bed tonight.
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