ROOT BEER RIBS

Country Style Root Beer Glazed Ribs Recipe( OvenBaked)

2 lbs of Country Style Pork Ribs
1 Tsp of Seasoning Salt
1/2 Black Pepper
2 Tbs of minced Onion
2 Tbs of minced Garlic
1/4 cup of spicy brown mustard
3 cups of Root Beer
1 cup YOUR favorite BBQ Sauce

Your first step will be rinsing your meat. Remember to always wash your meat( with exception of ground meats) before cooking. Once your meat if rinsed, place it on a clean surface.

Pour on your mustard all over your country style ribs, making sure you coat all surfaces. Once the meat if coated, sprinkle on your seasonings.
Place your meat on your desired cookware, leaving approximately a 1/2" between each rib.

Pour 1 cup of root beer into the pan. Make sure you do NOT pour the root beer directly over the meat, otherwise you will wash away some seasonings.
Leave your meat uncovered and place your meat in the oven on 325 for 2 1/2 hours.

NECK BONES and GRAVY

Neck Bones and Gravy Recipe( Soul Food)


2 pounds of Pork Neck Bones( plain, not smoked)
1/2 cup of all purpose flour
2 TBS of vegetable oil
1 TSP of seasoning salt
1 TBS of minced onion
1/4 TSP of black pepper

1 cup of water
1 TBS of garlic powder

FIRST STEP, RINSE YOUR MEAT WITH COOL WATER.
PLACE YOUR NECK BONES IN YOUR BAKE PAN, WITH THE BONE DOWN.
SEASON YOUR MAT WITH YOUR SEASONS AND ONION.
POUR THE WATER IN YOUR PAN AND COVER YOUR MEAT AND BAKE IT ON 375 FOR 35 MINUTES.
ABOUT 30 MINUTES INTO COOKING YOUR NECK BONES, YOU WANT TO START MAKING YOUR GRAVY. YOU WILL DO THIS BY ADDING 2 TABLESPOONS OF VEGETABLE OIL IN A SAUCE PAN O SKILLET.
GET YOUR OIL NICE AND HOT, ON MEDIUM HIGH HEAT.
ONCE YOUR OIL IS HOT ADD 1/4 CUP OF FLOUR. COOK YOUR FLOUR UNTIL YOU REACH A PRETTY BROWN COLOR.
TAKE YOUR NECK BONES OUT OF THE OVEN, AND UNCOVER THEM. DISH YOUR FLOUR INTO THE PAN ALONG WITH THE NECK BONES( BE CAREFUL! IT'S EXTREMELY HOT!) MIX THE FLOUR WITH THE LIQUID IN THE PAN.

TAKE YOUR LEFT OVER FLOUR AND SPRINKLE IT OVER YOUR PORK. YOU WILL NOTICE THAT YOU NOW HAVE A GRAVY.
GIVE THE POT A FEW MORE STIRS, THEN COVER THE MEAT AND PLACE IT BACK IN THE OVEN FOR 25 MORE MINUTES ON 350.

REMOVE FROM THE OVEN, AND LET COOL FOR 5 MINUTES.

SERVE!

ALBONDIGAS

Albóndigas (Meatballs)

Although albóndigas (Mexican meatballs) are usually served in soup, they make a nice appetizer or main dish, too.

1-1/2 pounds ground pork
1/3 cup finely chopped onion
2 large or 3 small garlic cloves, minced or put through a garlic press
2 canned chipotle chiles in adobo sauce, finely chopped
1/2 ground coriander or coriander seed, toasted and ground
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano leaves, crumbled
1 tablespoon chili powder
1/2 teaspoon salt
2 tablespoons Masa Harina
1 large egg
1-1/2 quarts chicken broth

Combine the ground pork with the onion, garlic, chiles, coriander, pepper, oregano, chili powder and salt, mixing well. Beat the Masa Harina into the egg until well incorporated. Then pour egg mixture over meat mixture and combine well.


For soup:

Form the meat mixture into 1-inch balls. Bring the chicken broth to a boil in a Dutch oven or stockpot. Gently lower the meatballs into the broth and bring to a simmer. Simmer for 15 to 20 minutes. Garnish individual servings with chopped fresh cilantro.


For an appetizer or main dish:

Form the meat mixture into 2-inch balls. In a large skillet, fry the meatballs in 2 tablespoons corn oil, turning until browned on all sides. Remove meatballs from skillet and drain on paper towels. Drain grease from skillet. Return meatballs to skillet, add chili gravy, and simmer briefly until heated through.

Makes 4 servings.


Chili Gravy

This chili gravy is indispensable for enchiladas, tamales, and a host of other Tex-Mex dishes. Our recipe calls for three tablespoons of chili powder because it suits our tastes. You may use more less, according to yours.
3 tablespoons melted shortening or lard
1 medium onion, finely chopped
1 large garlic clove, minced or put through a garlic press
1 tablespoon bacon drippings
3 tablespoons good chili powder (preferably Gebhardt's or your own homemade)
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, preferably Mexican
2 cups beef stock
2 cups water
1 tablespoon Masa Harina
Salt to tasteOver medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned. Stir in the bacon drippings, chili powder, cumin, oregano; then gradually add the beef stock and water, stirring well.

Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened. Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir back into the gravy. Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.

Makes about 4 cups.

CALABACITA CON CARNE DE PUERCO

CALABACITA CON CARNE DE PUERCO

Serves 8-10

• 2 T. vegetable oil
• 2 lbs. pork, cubed
• 2 c. chopped tomatoes (3 medium tomatoes)
• 1 c. diced onion
• 1/2 c. diced bell pepper
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 2 ears fresh sweet corn (or 1 c. frozen corn)
• 1 1/2 lbs. Mexican squash (or tatuma squash or zucchini), cubed
• 1 tsp. salt (or salt to taste)

Brown meat in hot oil in a large skillet; drain fat. Stir in tomato, onion, bell pepper, garlic, and cumin. Cover, reduce heat, and simmer for about 15 minutes. Cut corn from cob. Stir in corn, squash, and salt; cover, and simmer for about 30 minutes.

MY PULLED PORK SANDWICH

MY PULLED PORK SANDWICH
Makes 8 to 10 servings

1 Boston butt (also known as a bone-in shoulder roast), about 5 pounds
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
2 tablespoons dark brown sugar
3 tablespoons bacon grease or vegetable oil
3 cups beef broth

Preheat the oven to 350 degrees





Shredded Pork Sandwich and Coleslaw

Rub the roast with the salt, pepper, paprika and brown sugar. Heat a large, heavy pot or Dutch oven over medium-high heat. Add the roast and brown it evenly on all sides. Add the beef broth, cover the pot and bake until the meat is falling apart, 3 1/2 to 4 hours. Remove the roast from the pot and discard the cooking liquid.

Using two forks or your fingers, shred the meat into pieces and set aside.

Eastern North Carolina-style Barbecue Sauce
Makes about 2 cups

1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon crushed red pepper flakes
1 tablespoon hot sauce
Salt, ground black pepper and cayenne to taste

Combine all the ingredients and whisk to blend.


Creamy Coleslaw
Makes about 8 servings

1 large head cabbage, cleaned, shredded
1/2 cup grated carrots
1/2 cup finely chopped bell pepper
2 tablespoons finely chopped green onions
3 tablespoons chopped parsley
1/2 cup buttermilk
3/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon Creole mustard
1 tablespoon sugar
1/2 teaspoon salt (or more to taste)
1/2 teaspoon freshly ground black pepper

Mix all of the ingredients in a large bowl and toss to coat evenly. Cover and chill for at least one hour before serving.

••••••••

To assemble the sandwiches, toss the shredded pork with the barbecue sauce, adding the sauce a little at a time until the meat is well moistened. Pile equal amounts of the meat onto hamburger buns and dress with the slaw.

••••••••

DEVILED HAM or CHICKEN SPREAD

  Use as a sandwich spread or serve in a crock with crackers,  advises "The Joy of Cooking." 

      Makes about 1 1/2 cups

       1 1/2 cups diced cooked chicken or ham

       5 tablespoons butter or mayonnaise

       3 tablespoons chicken broth

       2 tablespoons chopped parsley

       3/4 teaspoon Dijon mustard (optional)

       1/4 teaspoon paprika

        Salt and black or white pepper to taste

      Combine all ingredients in a food processor and process to a paste.

SEARED PORK TENDERLOIN WITH BLACKBERRY BOURBON BARBECUE SAUCE

The technique for cooking the tenderloin is nothing new: sear, and finish in the oven. But the sauce might surprise you. It's wine-dark and intensely fruity, with depth from the bourbon. And I don't get to say this about a recipe very often: No chopping required.

For a nonalcoholic version, use unsweetened apple cider instead of bourbon. You’ll need an instant-read thermometer.

Serve with sugar snap peas or a mash of spring peas or fingerling potatoes.

4 servings

SEARED PORK TENDERLOIN WITH BLACKBERRY BOURBON BARBECUE SAUCE

One 1 1/4-pound pork tenderloin
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups fresh blackberries
1/4 cup molasses
1/4 cup ketchup
1 tablespoon plus 1 1/2 teaspoons whole-grain mustard
1 tablespoon red wine vinegar
1 tablespoon Kentucky bourbon (see headnote)
1/2 teaspoon hot sauce


Place a large cast-iron skillet in the oven; preheat to 425 degrees.

Trim off and discard the silver skin from the meat. Rub the oil over the tenderloin, then season with salt and pepper.

Combine the blackberries, molasses, ketchup, mustard, red wine vinegar, bourbon, a pinch of salt and the hot sauce in a blender or food processor; puree until smooth. Strain into a small saucepan, pushing the mixture through with a flexible spatula. Discard the seeds.

Cook the mixture over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened.

Meanwhile, transfer the hot skillet to the stove top; place over medium-high heat. Add the pork tenderloin, sear for 2 minutes all around, then return the skillet to the oven. Roast for about 8 minutes or until an instant-read thermometer inserted into the center of the meat registers 145 degrees.

Transfer the tenderloin to a cutting board and cover loosely with aluminum foil. Let it rest for 5 minutes, then cut it on the diagonal into 1/2-inch slices. Arrange on a platter or plates; spoon the blackberry bourbon sauce over them. Serve warm.

VINEGAR AND SPICE RIBS

Vinegar and Spice Oven Baked Ribs

1 cup packed dark brown sugar
1/3 cup cider vinegar
1/4 cup finely grated lemon zest (from about 4 medium lemons)
6 medium garlic cloves, finely chopped
3 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon freshly ground black pepper
2 full racks baby back pork ribs (about 5 to 6 pounds)


Place all the ingredients except the ribs in a medium bowl and whisk to combine; set as
ide.


Line a rimmed baking sheet with aluminum foil. Place the ribs on the baking sheet bone-side up and evenly coat with half of the marinade. Flip the ribs and evenly coat with the remaining half of the marinade. Cover tightly with more aluminum foil and refrigerate overnight.


The next day, heat the oven to 325°F and arrange a rack in the middle. Remove the ribs from the refrigerator and let them sit at room temperature while the oven is heating, at least 20 minutes.


Bake covered for 1 hour. Uncover and continue baking until the ribs are knife tender, about 1 hour more.

RILLETTES

Rilletttes

5 lbs. Boneless Pork Butt
1 lb. Mirepoix. (2 parts onion, one part each carrots and celery) I estimate about 2 onions and 2 carrots and 4 stalks of celery. Doesn’t matter that much.
3 cloves garlic, mashed, no need to peel
1 tsp. Thyme
2 or three bay leaves
12 cups beef or chicken broth
Salt and pepper to taste

Here’s how to do it:
Cut up your meat into about 10 more or less equally sized portions. Put in a pot with all the other ingredients and bring to a boil. Reduce the heat immediately to a simmer. Cover and let is gently do it’s thing for about 8 hours. At very low heat. Test a piece, it should fall apart with very little encouragement. Refrigerate it overnight.

Next morning skim off all the fat and save it. Remove the meat and set it aside. Save the broth because it makes a luscious soup base. No need to save the vegetables, but you can eat them if you like.

Now the real work: Remove all the fat and any other waste from the pieces of meat, then squeeze, mash, and if necessary chop and stir until the meat is fairly smooth enough to tolerate being spread on a cracker or slice of bread.

If you feel you need to do so, add some of the broth to make it spreadable.  You can make it ultra-smooth by buzzing it up in the processor.

Pack the spread into a pot, or pots of some kind, melt the fat and pour it over the meat, that will seal from oxygen and help preserve it. Refrigerate. When ready to serve remove the fat and spread on crackers, toasts etc. I like bread and butter pickles, onions, chopped eggs etc. on mine.

COCON de LAIT PoBOYS and PEPPER VINEGAR

Cochon de Lait PoBoy

Do This in the Crockpot!

1 (5-6 lb.) pork butt

6 cloves garlic chopped

1/2 c. Sliced green onion

1/8 tsp. thyme

1/8 tsp. basil

1 Tbsp. salt

1 tsp. red pepper flakes

1jalapeño pepper, chopped

Stab pork in about 8 places with a paring knife but don't go all the way through.  Combine other ingredients and stuff them into the holes.  Salt and pepper the roast and either smoke it or roast it in the oven at around 225 degrees (that's low In the crockpot) for around 12 hours.  It should be really tender.

Pull the meat away from the fat and discard the fat.  Slice the meat as thinly as you can rather than chop it.  Put some shredded cabbage or coleslaw on some French bread then top with meat.  You can anoint it with hot sauce, barbeque sauce or a coarse mustard mayonnaise (4 parts mayo to 1 part coarse seeded mustard-add some minced garlic, adicec green onion or two if you like).  Use your imagination and tour taste buds. Have fun.

Pepper Vinegar

... is a snappy condiment for barbecue and barbecue-related foods. What couldn’t you dress up with a bottle of vinegar flavored with hot chiles?

It’s easy to make your own. Use a sterilized narrow-necked bottle; fill with any combination of small chiles (birds eye, tabasco, and cayenne are common) after piercing each pepper pod with a sterilized needle so that the vinegar can get into each pepper pod and NOT  FLOAT.  Heat white or cider vinegar and pour over the peppers. Close tightly and let sit in a cool place for a couple of weeks before using. Just replenish the vinegar in the bottle as you use it up. If you want to increase the heat,   Purée 2 T kosher salt and a small handful of chiles in a blender and put the puree in the bottle with the whole peppers and vinegar.

Vinegar is a preservative, so you needn’t worry about the peppers going bad.

Pepper vinegar is a snappy condiment for barbecue and barbecue-related foods. No "mess" of greens was ready to serve without abottle on the table.  Fried chicken in particular takes on a sassy personality after being doused with Hot Pepper Vinegar.  What couldn’t you dress up with a bottle of vinegar flavored with hot chiles?  The longer it sits, the more 

Personality it takes on.  Needs no refrigeration.

This is the OLD New Orleans way that was common all over the South.  

PULLED PORK SANDWICH

Pulled Pork Sandwich

4 lbs. pork shoulder roast, boneless

1 tbsp. butter

1 ½ yellow onion, sliced

4 cloves of garlic, sliced

2 tbsp. dark brown sugar

2 tbsp. Slap Ya Mama Original Blend

12 oz. BBQ Sauce (We used Jay D’s Louisiana Barbecue Sauce)

8 hamburger or brioche buns

Coleslaw:

green cabbage, ½ head or 3 cups, shredded

1 tsp. Slap Ya Mama Hot Blend Seasoning

red cabbage, ½ head or 3 cups, shredded

¾ cup mayonnaise

2 tbsp. apple cider vinegar

1 large jalapeno, sliced

½ small red onion, sliced

1 carrot, peeled and shredded

Directions 

Season the roast with 2 tbsp. of Slap Ya Mama Original Blend Seasoning, being sure to cover it evenly.  In a large skillet over medium-high heat, add butter and roast.  Brown all sides of the roast and set aside.  In the same skillet, reduce heat to medium; add onions and garlic and sauté until onions are tender.  Add just enough water to cover the bottom of the skillet, stir in dark brown sugar, being sure to scrap the bottom of the skillet to help bring up remnants of the browned pork and onion/garlic mixture.  Bring to a light boil then remove from heat.  Place roast in the slow cooker and pour contents of the skillet over the roast.  Cook on low for 8 hours.  Once cooked, remove from the slow cooker and let rest for 20 to 30 minutes.  Using 2 forks, pull roast apart into small slices or chunks.  Toss with BBQ sauce to desired taste, serve on buns and top with coleslaw.

Directions for Coleslaw

Combine the cabbage, jalapeno, onion and carrots in a large bowl.  In a small bowl, whisk together the mayonnaise, vinegar and Slap Ya Mama Hot Blend Seasoning.  Add dressing to cabbage mixture and toss well.

GENERAL RUSSEL HONORE'S ROAST PORK

"I grill year-round, in spite of [the] weather," says Lieutenant General Russel Honore. "If my kids come for a long weekend for Thanksgiving, I finish off the high-calorie weekend with my grilled Boston butt." The general, who has a book coming out in May 2009, Survival: How A Culture of Preparedness Can Help Save Your Family During Disaster (Simon & Schuster), sears, smokes, and roasts the pork, which he calls "my Thanksgiving dish" because he not only loves to grill, but he also loves to serve pork during the holidays like his parents did.

10-pound Boston butt
4 tablespoons salt
4 tablespoons black pepper
4 tablespoons paprika
4 tablespoons garlic powder
4 garlic cloves
4 whole, cayenne peppers

1. Preheat oven to 325 degrees .
In a small bowl, mix together salt, pepper, paprika, and garlic powder and work the mixture into the meat. With a sharp knife, make four holes in the roast and plug each hole with a garlic clove and a whole red cayenne pepper.
3. Heat grill (may use charcoal or gas grill) on high. Put roast on grill and sear on each side until butt is browned, but not burned, about 20 minutes per side. Stay with the grill to ensure the roast does not scorch. If using a charcoal grill or smoker, you may add your favorite wood chips to the fire if you like the smoke flavor.
4. Remove roast from grill and put into covered Dutch oven or any roaster covered with aluminum foil. Roast in oven for a half hour, then reduce heat to 280 degrees F and roast for another 2 1/2 hours or about 15 minutes per pound, until the roast registers an internal temperature of 170 degrees.
5. Remove from oven when cooked and let stand for 15 minutes before slicing. You should have a lot of gravy in pan. Skim off grease from pan gravy and serve roast with a plate of white beans and rice or on crusty bread, with pan juices.Serves 6 to 8.

COCHON DE LAIT

COCHON DE LAIT

1 30 pound pig with feet, ears and tail intact (when dressed approximately 20 pounds) will fit in conventional oven

Paste:

1/2 cup salt

1/2 cup cayenne

1 Tbsp. garlic salt

1/4 cup vinegar

1/4 cup oil

Place pig in large pan.  Rub pig inside and out with paste.  Marinate overnight.  When you are ready to roast pig curl rear feet and extend fore legs.  Place tent of foil over pig, loosely.  Bake for three hours at 275°.  Remove foil, raise heat to 300° and bake for four hours or until done.  While pig is still hot,  glaze with pan drippings.  Insert apple in mouth.  Use dark grapes for the eyes.  Decorate around pig with fresh fruit and flowers.  Cover feet with parsley.  Place a gold paper crown on pig's head and tie Mardi Gras colored ribbon (purple, green, gold) around tail.

HOG'S HEAD CHEESE

HOG'S HEAD CHEESE

Stock:
4 lb. pork roast
3 c. onions, diced
3 c. celery, diced
2 c. bell pepper, diced fine
1/2 c. garlic, diced fine
2 whole bay leaves
1 tsp. dry thyme
1/4 c. whole peppercorns 

1/2 c. green onions, diced fine
1/2 c. parsley, diced fine
1/2 c. red bell pepper, diced fine
1/2 c. carrots, diced
salt and cracked black pepper
3 envelopes unflavored gelatin, dissolved in 1/2 c. water

In a 4-gallon stockpot, place all ingredients up to and including the whole peppercorns. Add enough water to cover contents by 3-inches and bring to a rolling boil. Using a ladle, skim all foam and other impurities that rise to the surface during the first 30 minutes of boiling. Continue to cook until meat is tender and pulling away, approximately 2 1/2 hours. Remove all meat from the stockpot and lay on a flat baking pan to cool. Strain and reserve 10 cups of the cooking stock and discard vegetables. Return stock to a low boil. Add all remaining ingredients, except gelatin, salt and pepper. Boil for 3 minutes and remove from heat. Season to taste using salt and pepper. Add dissolved gelatin and set aside.


Once meat has cooled, remove all bones and chop in a food processor. Place equal amounts of the meat in 4 trays and ladle in hot seasoned stock. The mixture should be meaty with just enough stock to gel and hold meat together. Cover with clear wrap and refrigerate to set, overnight. Head cheese is best eaten as an appetizer with crackers.

MRS. WASHINGTON'S ROAST PORK LOIN & HER CORN RECIPE

Ms. Washington’s Pork Loin

A 3 or 4 lb. Pork Loin. The night before cooking stab holes all over the loin and poke chopped fresh garlic into all the holes-use about a whole head of garlic. Then sprinkle the Loin with salt, pepper, granulated garlic and Tony Chachere’s Creole Seasoning all over the outside of the roast. Put into a 400 degree oven while you prepare the rest of your ingredients.

Brown flour in a dry frying pan, over medium heat, stirring constantly till brown. Add water and stir till smooth. Pour the flour mixture over the roast in the oven and top with 2 cut up onions, 4 more chopped cloves of garlic 1 large chopped green bell pepper and dried parsley flakes and a can of condensed mushroom soup. Cover the roasting pan tightly with foil or the lid and cook (still at 400) for 3 to 3 ½ hours.
Take the roast out of the oven to baste about every half hour, returning it (covered) to the oven after basting. Raise the heat to 500 degrees for the last 30 minutes of cooking (uncovered). When ready to serve lift the roast to a cutting board and cut into serving pieces, Arrange the pieces on a serving platter. Serve the gravy on the side and/or on top of the slices of roast.
　
Beef roasts are done the same way but generally take longer. A rump roast will require the longest cooking time; about 4 ½ hours. cooking time a sirloin tip roast will take about 3 to 3 ½ hours.
Serve with rice and corn.

Corn
One can whole kernel corn, drained. Add diced red and green bell pepper and about 3 Tbsp. Butter, Tony Chachere’s Creole seasoning and black pepper and salt to taste. Simmer on low heat until peppers are soft and all is harmoniously blended.
　

PORK RIB JAMBALAYA

Pork Rib Jambalaya

This Country Style Jambalaya (as opposed to citified versions) does not contain tomato and is righteously good. Include a half pound of mushrooms if you like, put them in with the green onions and parsley, no need to cook ‘em to death.

1 package country style pork ribs cut in two inch pieces (about 3 pounds) or the equivalent in boneless pork, cubed
1 quart water or beef broth
2 medium onions chopped
6 cloves of garlic minced
1 large bell pepper chopped
1 cup each onion tops and parsley chopped
2 stalks celery chopped
a splash of Worcestershire sauce
3 cups long-grain rice
5 tbsp oil

Season meat with salt and pepper. In heavy saucepan or black pot, brown meat in oil.
Add onions, garlic, and saute until onions are caramelized, then add the . bell pepper, celery and last, garlic, saute vegetables till tender. One-half cup of shredded cabbage could be added to the vegetables as an option. Add water, and a splash of Worcestershire, and bring to a hard boil. Reduce heat and simmer until meat is very tender, approximately one hour. Remove excess oil. Have enough broth to cook the rice in, if not enough add a little more water.
Add the washed rice, parsley and onion tops (green onions), mix together. Cover and cook until rice is done...about 20 to 30 minutes.

PORK RILLETTES

Pork Rillettes

5 lbs. Boneless Pork Butt
1 lb. Mirepoix. (2 parts onion, one part each carrots and celery) I estimate about 2 onions and 2 carrots and 4 stalks of celery. 
3 cloves garlic, mashed
1 tsp. Thyme
2 or three bay leaves
12 cups beef or chicken broth
Salt and pepper to taste

Cut up your meat into about 10 more or less equally sized portions. Put in a pot with all the other ingredients and bring to a boil. Reduce the heat immediately to a simmer. Cover and let it gently do it’s thing for about 8 hours. At very low heat. Test a piece, it should fall apart with very little encouragement. Refrigerate it overnight.
Next morning skim off all the fat and save it. Remove the meat and set it aside. Save the broth because it makes a luscious soup base. No need to save the vegetables, but you can eat them if you like.
Now the real work: Remove all the fat and any other waste from the pieces of meat, then squeeze, mash, and if necessary chop and stir until the meat is fairly smooth enough to tolerate being spread on a cracker or slice of bread.

If you feel you need to do so, add some of the broth to make it spreadable. You can make it ultra-smooth by buzzing it up in the processor.
Pack the spread into a pot, or pots of some kind, melt the fat and pour it over the meat, that will seal from oxygen and help preserve it. Refrigerate. When ready to serve remove the fat and spread on crackers, toasts etc. I like bread and butter pickles, onions, chopped eggs etc. on mine.

POSOLE

Posole
One of the world’s great soup meals. 

1 Boston Butt roast (bone in or boneless, doesn’t really matter)
Water to cover by an inch
1 onion, chopped
4 cloves garlic. 
Don’t salt and pepper it until it until it’s in the bowl and you’re ready to eat it, then season to taste.
　
On the stovetop just simmer your pork butt for about 4 hours. In a crock pot, cook it about 6 on high-when it is falling apart tender it’s done. You can refrigerate it (it’s as soup so there is no need to remove the pork from the broth) overnight to remove all the fat that will accumulate on top, or just skim it carefully instead.

Those of you who attended the cooking classes will know that you can flatten paper towels on the surface of the broth, remove them and they will have soaked up the grease without disturbing the broth. Repeat as needed.

"Pull" the pork. That means remove the meat from the bone and all the fat from the meat. Return the meat to the broth. Throw away the bone and fat.

Now add:
2 29-oz cans hominy and the juice of one lime.
Simple Chilie Sauce to stir into the posole pot:
1 cellophane package of chiles Colorado (the big dried red ones they make ristras from).
1 small onion
5 cloves garlic, chopped
1 Tsp. Oregano-mexican oregano is best and no it is not the same as the "normal" oregano-it’s an entirely different herb.
1 cup of the broth from the soup pot
1 Tsp. Ground cumin
hot sauce to taste

I toast my peppers in a dry pan but it’s not really necessary.

Put the cup of broth and all the ingredients in a saucepan and bring to a boil. Reduce heat and simmer, covered until the peppers, are re-hydrated and soft. Buzz up in your processor and add to the soup. That’s it. Now all you need to do is fix your toppings and everyone can add what they like.
Some people put in finely shredded cabbage and serve with warm tortillas or corn chips.

Other Toppings:
3 limes, cut in wedges
1 bunch green onions, thinly sliced
1 bunch cilantro, chopped
1 fresh avocado, cut in chunks

If you’re not serving tortillas a bag of tortilla chips is most welcome, guests can crumble them into their soup or eat them out of hand.

To serve, heat the broth with the meat. Everyone gets a bowl of the soup and helps themselves to the toppings.

PORCHETTA

Porchetta

1 (7-pound) boneless pork butt
Inside Seasonings:
3 Tbsp. Kosher salt
1 tsp. Black pepper
1 Tbsp. Ground fennel
1 Tbsp minced garlic
1 Tbsp chopped fresh thyme or rosemary
Outside Seasonings:
2 Tbsp kosher salt
1 tsp. Ground black pepper
4 Tbsp. Oil
1 large onion, cut into ½-inch slices

Make a vertical cut down the center of the pork, cutting only halfway through, then turn the knife to the right and cut halfway through. Do the same on the other side of the center cut. This technique is called butterflying.) This will open up the pork into a flat slab to allow you to season it well.

Using your hands, smear the seasoning all over the meat. I usually make a few small cuts inside the meat, about 1-inch deep, so that I can really get the seasonings worked in. Fold the pork back up and truss with kitchen twine. Coat the outside of the roast with salt and pepper.
Preheat the oven to 325 degrees.

Heat the oil in a dutch oven or roasting pan over medium high heat. Add the roast and sear on all sides until crusty and brown all over.

Arrange the sliced onion in a roasting pan and set the roast on top. Roast for 1 ½ to 2 hours, until the pork reaches an internal temperature of 145 degrees. Allow the roast to rest for at least 30 minutes before slicing.

OVEN RIBS

OVEN RIBS

Beef ribs, pork ribs and pork butt all work this way, you may need more time for pork butt.

Preheat oven to 325 degrees.

If you are doing untrimmed ribs remove the membrane that covers the bone side of the rack.
Take your racks of ribs and season them any way you want: salt and pepper, Cajun seasoning,  herbs, barbeque sauce, Italian seasoning, teriyaki sauce, stay simple. Once they're seasoned, wrap each rack separately in saran wrap. Make sure that they're firmly sealed.

Once they're wrapped in the saran wrap, lay the racks of baby back ribs in a baking pan lined with heavy duty aluminum foil. Once they're all in there, seal the aluminum foil tightly. Make sure there's no openings in the package.

Bake at 325 degrees for 1.5 - 2 hours, depending on how many ribs there are. In my experience, the 1.5 hours is sufficient to bake them to perfection. They should be tender to the touch without unwrapping them.You can eat them immediately or finish them off by browning on a hot grill for 5 minutes or so.