o a boil.
Place pork in slow cooker stoneware and
n a recipe from the National Pork Board :).
p olive oil. Sprinkle the pork generously with salt and brush
ake the pesto.
Butterfly pork and pound until 1/4
below.
Take the pork fillet and double-butterfly
eat grinder, feed the shrimp, pork, garlic, onions, and ginger through
>Starting off-center, slice pork lengthwise, cutting to, but
o taste.
Score the pork skin in a diagonal pattern
vernight.
Place the pork on a cutting board, rind-side up
Lie the pork flat, flesh-side down, on a cutting board. Score the
Submerse pork butt in a container of
emaining rub all over the pork, patting it onto the meat
ntil smooth.
Arrange the pork in a 9 by 13
n a board, slightly overlapping, to same length as pork tenderloin. Spoon
Bring rack of pork and pork belly to room temperature; pat
pice mix in between each pork bone and all over meat
ven to 475\u00b0F. Place pork rind, fat-side down, on
ven to 450\u00b0F. Weigh pork and calculate cooking time (allow
cutting board, slightly overlapping, to same length as pork tenderloin. Distribute
tablespoon pepper.
Pat pork dry. Using a small sharp