n 6 quart or larger dutch oven with enough water to cover
Heat oil in a Dutch oven. Dredge pork cubes in seasoned flour, brown
ay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat
Preheat oven to 325 F with the
elt lard in cast iron dutch oven, or very heavy bottomed pot
preheat oven to 250. Place the onions
hops.
Place fat in dutch-oven.
Over medium heat; cook
egrees.
Heat oil in dutch oven over medium heat. Brown sliced
Heat oil in a Dutch oven, add pork and saute over high heat for 4-5 mins, turning. Remove pork from pan and set aside. Reduce heat then add onion and 3/4 of the thyme. Add tomato paste and cook for 1-2 mins. Add flour then deglaze pan with wine. Add stock, bay leaves, pork and lima beans, cover and simmer for 1 hour. Add carrots and cook for another 30 mins.
Prepare pasta according to package instructions then drain. Season goulash and remove bay leaves. Divide pappardelle and goulash between 4 bowls. Sprinkle with remaining thyme. Serve.
ll over the pork.
Place the pork in a Dutch oven just large
In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1
Trim excess fat from pork.
Combine flour and ginger,
Heat oil in a large Dutch oven. Season pork then sear over high heat until browned on all sides, around 3 mins. Add peppers and onions. Saute for 1-2 mins. Deglaze pan with stock, scraping browned bits off bottom. Bring to a boil then add cayenne pepper and season. Reduce heat and simmer for about 20 mins, stirring occasionally.
Add peaches, reserved peach juice, chili sauce and cream. Season. Warm through then serve garnished with parsley.
In
Dutch oven, bring water to a boil.\tAdd beans; boil briskly for 2 minutes.
Remove from heat; let beans soak for 1 hour.
Add
ham,
salt
pork
and\tonion.\tSimmer,
partially covered,
for
1 1/2 hours.
Add chorizo, greens and potatoes; simmer for 30 minutes.
Remove sausage and salt pork.
Discard pork.
Slice
chorizo
into
1/4-inch thick rounds.
Return to soup and serve.
Cut deep slits in the pork roast and insert garlic clove
Cook bacon if not prepared ahead.
Cook onion and green pepper in Dutch oven.
Remove all from oven.
Line bottom of oven with foil.
Mix bacon, onion, pepper and seasonings with pork and beans.
Pour into oven.
Cover oven with lid.
Bake with coals on top and bottom, 1 to 1 1/2 hours.
In Dutch oven, brown pork chops 2 to 3 at a time.
After all are browned, return them to Dutch oven.
Place potatoes, carrots, onions on top of chops.
Add tomato soup and 1 can water.
Add pepper and approximately 1 tablespoon parsley.
Simmer over medium heat approximately 30 minutes.
Add peppers and simmer another 30 minutes or until vegetables are cooked.
12-inch cast iron Dutch oven with lid, raised over the
Brown pork chops in butter.
Place in bottom of Dutch oven. Medium slice potatoes.
Use spices to taste.
Place on top of chops.
Core and medium slice apples.
Use spices to taste.
Place on potatoes.
Mix equal parts of honey and juice to cover ingredients.
With lid on, place in oven 1 hour at 350\u00b0.
When cooking is completed, remove and thicken broth for sauce.
Trim fat from pork; cut pork in 1-inch cubes. Peel,