A few weeks ago a local grocery store had pork picnic shoulder for $0.77 per pound so I picked up eight: seven in the freezer and one for the barbeque.  Nice fatty pork shoulder is perfect for low and slow cooking so I applied my and left it in the fridge for a day.  After that I started a fire in my Big Green Egg and once it was steady at 200F I put in the , a drip pan and the shoulder.  Twelve hours later I had this …

I love schnitzel.  Thinly sliced pork, chicken or veal that’s pounded thin, coated in flour, egg and bread crumbs, fried golden and crispy.  Served hot with a squeeze of lemon or room temperature on a sandwich, I can’t decide which is better.  I always make too much so the leftover schnitzel can be enjoyed in a sandwich.

It’s fairly easy to prepare but at times seems labour intensive.  I prefer pork loin for my schnitzel since it’s fairly cheap and has more taste than chicken breast.  Get a piece of pork loin …

While I was smoking the I was also roasting a whole leg of pork in my oven.  I was looking after a lunch and needed both meats ready at the same time, otherwise I would have used my Big Green Egg for both.

Low and slow was my oven approach: twelve hours at 225F.  First I made a paste of thyme, rosemary, garlic, salt and pepper in a food processor with enough olive oil to keep it moving.  I then cut through the skin creating the pattern shown above: this …

First off let me say this isn’t pulled pork.  I don’t like the mushy texture and sauce of pulled pork: I like slices of succulent smoked pork shoulder on a bun with a hit of mustard barbeque sauce.

I had a de-boned whole pork shoulder in the freezer that was in two pieces.  After a good defrosting I applied a basic dry rub: equal parts brown sugar, kosher salt, black pepper and paprika.  Left the pork in the refrigerator for a day and then smoked it on my Big Green Egg.  …

I’ve been buying whole pork loins lately: they come with a lovely pork loin for about two thirds and sirloin for the last third.  The loin is very nice but the sirloin on these pieces is jagged and just isn’t pretty, so I cut it off.  I find this cut works wonderfully for two applications: my and a slow roast smoked on my big green egg.

The front roast is my smoked slow roasted sirloin and in the rear is the cured and smoked sirloin.  The sirloin is a …

I had enjoyed double smoked bacon when I worked at a German butcher shop during high school but haven’t seen it much since.  It was my monthly or quarterly bacon prep and I was smoking a pork belly and a half loin, both prepared with my .
Unfortunately I didn’t time it well: I started smoking on my but only achieved two hours of hot smoking when I have to pull everything to prepare steaks for dinner.  The bacon had achieved an internal temperature of 150 degrees Fahrenheit but the …

Found whole pork legs (hams) for $0.69 a p0und so I picked up two.  I love pork and keep finding new uses for it.  After trimming I roasted the bones to see how much meat I could get from what was left, just like the pork shoulders I picked up last month.  Except this time I remembered to take pictures.

This time around I seasoned the bones with salt and pepper and added a small amount of pork stock to the bottom of the pan.  After about two hours I flipped …

Every year in Southern Ontario we get about a month of cheap pork: whole legs and shoulders for ninety nine cents a pound.  I was at Fortinos on Saturday and picked up two whole shoulders.  When I got home I deboned them and broke down the meat into three reasonable pieces per shoulder, then put the meat right into the freezer.
I find if I don’t get on it right away big pieces of fresh meat sit in my fridge for a week and I end up throwing it out, which …