olling boil add all the pork meat, ground cumino, seasoning salt, and
Cook pork meat until tender.
Let cool.
Pull meat from bones.
Mash meat.
Stir in barbecue sauce.
Place in baking pan. Pour ketchup or barbecue sauce over top.
Place in 300\u00b0 oven and bake for 30 minutes.
Melt lard and fry flour until brownish. Add garlic and red dried paprika and just a little cold water.
Make creamy mixture (\"zaprska\") than add sour turnip (in Croatia it is sold sliced like spaghetti) pork meat (in one or two pieces), turnip brine, pepper, bay leaf and water if necessary.
Cook 30 - 50 minutes on low fire until turnip is soft but not too soft.
3-4 hours.
The meat should be so tender it
Season the pork meat generously with salt and pepper,
reen yolk.) Meanwhile, slice the pork into 2\" chunks. Peel the
).
Remove fat from pork; cut pork meat into 2-inch cubes
o coat surface. Stir-fry pork, in batches, for 1-2
Saute chopped onion and garlic in butter until soft.
Add all seasoning ingredients to large pot and boil gently for 30 minutes.
Add large cubes of pork meat (remove as much fat as possible) and simmer for 3 hours or until meat is tender.
Remove meat from sauce and cool.
Shred pork with your fingers or two forks.
Strain remaining liquid and add 1/2 cup or so of your favorite BBQ Sauce, if desired.
Add shredded pork back to sauce and re-heat.
Put pork meat into cold water with whole
efore serving the ragout, season pork hocks with salt, pepper, cinnamon
Place pork belly into a large pot,
Place pork butt, onion, 5 cloves garlic,
br>Cut the chicken and pork meat into 1 inch cubes.
remove from heat and allow meat to cool in the broth
3-4 hours.
The meat should be so tender it
edium heat, brown the pork meat. Remove the meat from the pan and
Cut the pork meat up into bite sized pieces
or 1minute.
Simmer the pork hocks gently in the stock
and garlic powder. Place the pork into the dish, cover and