Hickory Smoked pork butt, (shoulder) for 4 hours, wrap, slow cook for about 12 hours until internal temperature is about 195 to 200 degrees F. Shred, serve with coleslaw.
Roasted pork tenderloin. Just add some 3/4s broth and1/4apple juice to the bottom of the roasting pan, make a paste of garlic, onion, bacon bits, a little crushed red pepper and herbs and a cup of applesauce, spread paste on top and roast it. When its done (reaches 145 degrees minimum for safety), the spicy sweet sauce at the bottom is thickened for a gravy .
For me, bacon is best as a fat, like using bacon instead of butter for sauteing. Mushrooms are the best when cooked this way. Pork chops - crusted and fried! But.... nothing compares to properly prepared Cuban Lechon Asado. https://www.feastandflight.marnamar...ontent/uploads/2020/01/lechon-asado-ism-s.jpg
As a chef who happens to be vegetarian I don't eat pork but I do cook it. My favourite recipe is porc Normande. I usually use loin but it will work with any cut. Normande comes from northern France and consists of cider, apple and mustard with cream. Always very popular.
I prefer crispy, the wife prefers it soft. Please, this is not a euphemism for anything! But the smell of bacon frying is one of the most wonderful aromas in the universe!
