I wanted to cook these hunks of pork for supper but didn't have the time to do much with them.
I winged it. :)
I seasoned the pork heavily with Big Poppa's Desert Gold seasoning, added one cup of crown to the pot and one cup of water.
If you're not familiar with Big Poppa's seasonings, they are great!
heated the drum to 300 degrees F
added the pot of pork, topped with onions and garlic...
I slow simmered the pork covered with foil for the first 3 hours, then unfoiled and let the meat roast for 30 more minutes...
I wanted to make a side dish that would be quick and easy so I made couscous.
The roasted pork and couscous drizzled with the Desert Gold Whiskey infused broth...
I absolutely loved it.... lucked out again! :)
I did end up pouring coke into my little sip of Crown.. I'm not a big whiskey drinker.
This small drink was enough to melt every tense muscle in my body.... It was pretty nice after a long day. :)
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22 comments:
You've just made me snack right before bedtime again Jeanie. I can just tell that that is a very tastey dish.
Wow...Always want to make that kind of dishes..just ordered a set of cast iron....
It Looks perfect and I bet it tasted awesome!!
That sure looks great! Love those no-hassle dinners!
hahaha.. Mark, Thanks! I'm glad you thought it looked tastey. :)
Hope you're doing well and not working too hard! Looks like you are keeping danged busy up there.
Don't let those bears get ya. :)
Thanks Marc! Congratulations on the new cast iron, it's great stuff and will last a lifetime. I have a lot of old cast iron that belonged to my mom. I just love it!
Hope you have a great weekend! :)
man you probley throw away better stuff than some ppl make. this is definatly going into my mental hard drive... Bud.
Thank you David! I seem to be making more and more one pot meals lately. Things have been busy here and it sure makes mealtime a lot easier. lol
Hope you have a great weekend too! :)
lol Bud Thanks! Nothing gets thrown away here. Anything I don't use up goes to the hens, pigs or dogs. :)
Hope all is well with you... Have a great weekend!
Your posts always make me hungry! You are such a great cook. :)
Hope you all have a wonderful weekend!
Damn you're good
That looks great, Jeannie! You come up with such great ideas for us non-inventive meat-&-potato guys. Sure glad I stumbled across you.
And if the past tense of "sing" is "sang", why is the past tense of "wing" "winged"?? Makes know since...
Thanks so much Linda! Hope you have a great weekend too! :)
hahaha... Larry! I don't know about that but Thanks! :)
lol Creaky, I hadn't thought about that before!
Thanks.. It's been nice getting to know you over the last year or so. :)
ya, your "winging" a meal is rather nice, as an understatement. my "hunks of pork" never get as good a treatment. i've gotta say too, you always have great plate presentation, and a + for the drink usually being there too.
pid
Thanks Pid! :) You are so kind...
I bet your hunks a pork are tasty too!
Hope you're having a nice weekend! :)
Hi! Cowgirl you know me I've got a question for ya. I havent had much experience with fresh pork or beef. I had one each killed this past year and both are tuff do you have this prblem? Is their anything that I may be doing wrong? Hope you can help . The meat taste good but very tough! Have a blessed day your friend Mark :)
Hi Mark!
Sorry to hear about that. I' ve not had tough meat. Did someone butcher it for you? Maybe they didn't hang the meat long enough after butchering. Beef is especially tender after hanging to age a bit.
Pork doesn't benefit as much from hanging..
You might want to use marinades and injections to see if it will come out tender for you when cooking.
Just a suggestion.
Hope you are having a great weekend!
Hi Cowgirl! I had someone to butcher them for me. I raised them myself. How long should you hang beef? I wan't to do my own butchering next time.I would have to kill in the winter as I don't have a cooler to hang the beef in. Do you butcher your own beef? I have herd that you need to put a cow up and feed it nothing but corn and water fror 30 day's any coment about this? What about a pig? Any help is welcome your friend Mark .
Hi Mark, Beef usually hangs from 10 to 14 days. Hanging in the winter is good as long as you can keep it from freezing. The best temps to hang beef would be from 34 to 38 degrees F. I'm not set up to hang a beef for that long.
Pigs don't need to hang as long. I let them chill overnight, then cut up. Sometimes I cut the pig into large hunks, then chill the meat before cutting the rest of the way.
Cattle eat grass their whole lives...when it's time to butcher, you have the choice to butcher it as "grass fed" or go ahead and give it grain to add marbeling to the meat. I prefer beef that has been grained, the meat is a lot more tender and I love the flavor.
When people started "selling" the "grass fed" concept, they were objecting to how cattle are "fed out" in stockyards, thinking that there are additives in the feed that are harmful. There is nothing wrong with grain finished beef.
(I've talked to some who actually think cows are grain fed corn their whole lives, I've not met a rancher who could afford that..when they have acres of grass to graze)
I prefer beef that has been grain fed for at least 60 days... but has access to grass too. The smaller the pen, the less movement of the animal... thus more weight gain and marbeling. You can decide how small or large of a pen you want to use. I prefer a happier animal..one that has room.
Mark, chickens benefit from chilling too.. If you butcher a hen, it's best to chill overnight before cutting and using or wrapping to freeze. Just thought I'd mention that in case you raise those too. :)
Good luck with it all Mark!
Wow Jeanie...even when you're not really trying it turns out wonderfull! And @ creaky old fart... It's because "wanged" just wouldn't sound right. lol
Your Friend
Dave~
lol Thanks Dave! :)
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