This is what I have...
- Thread starter Buddy'sParents
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what I'd do with the country boneless strips is this...
Boil them for about an hour (this cooks them all the way through) put on BBQ grill and smother in bbq sauce (it caramelizes with heat) you can also do this in the oven on broil...
What my husband makes for sauce, is, IMO, the best ever!
It's mustard, honey, some cayenne pepper (not much) garlic salt, pepper, and vinegar.
You mix it to taste and it's sooooo good on ribs.
Boil them for about an hour (this cooks them all the way through) put on BBQ grill and smother in bbq sauce (it caramelizes with heat) you can also do this in the oven on broil...
What my husband makes for sauce, is, IMO, the best ever!
It's mustard, honey, some cayenne pepper (not much) garlic salt, pepper, and vinegar.
You mix it to taste and it's sooooo good on ribs.
I guess my idea of carnitas is not the same as yours. I'm sure there are a probably a bazillion interpretations of carnitas, given how many variations of Mexican food there are. Here, carnitas are bits of seasoned of meat that have been seared in a pan, almost like a Mexican stir-fry, or grilled.
I think pork is pretty indiscriminate in terms of flavor and cooking method. If it's a loin or loin chop, they're leaner and require a little more care in the cooking. Anything else on the pig seems about equal to me. Unless you're referring to pork belly. *drool*
I get lazy when it comes to country style strips. I season with salt, pepper, garlic powder, onion powder, paprika and sweet basil. Then I throw them in a shallow baking pan in a 350 degree oven for 45 minutes , slather with BBQ sauce, return to the oven for another 10-15 minutes and call it done. Or, you can take it out of the oven after 45 minutes and do the BBQ sauce slathering and glazing on the grill.
ETA: ACampbell, didn't see your post! Sounds like we do basically the same thing, LOL. I love a good piece of pork and BBQ sauce.
I'm sure there are a probably a bazillion interpretations of carnitas, given how many variations of Mexican food there are. Here, carnitas are bits of seasoned of meat that have been seared in a pan, almost like a Mexican stir-fry, or grilled.I think pork is pretty indiscriminate in terms of flavor and cooking method. If it's a loin or loin chop, they're leaner and require a little more care in the cooking. Anything else on the pig seems about equal to me. Unless you're referring to pork belly. *drool*
I get lazy when it comes to country style strips. I season with salt, pepper, garlic powder, onion powder, paprika and sweet basil. Then I throw them in a shallow baking pan in a 350 degree oven for 45 minutes , slather with BBQ sauce, return to the oven for another 10-15 minutes and call it done. Or, you can take it out of the oven after 45 minutes and do the BBQ sauce slathering and glazing on the grill.
ETA: ACampbell, didn't see your post! Sounds like we do basically the same thing, LOL. I love a good piece of pork and BBQ sauce.
This is amazing stuff and you can use it on any cut of pork. It's great on chicken too.
Mojo Criollo Roasted Pig Recipe : : Food Network
Mojo Criollo Roasted Pig Recipe : : Food Network
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Well, crap I can't find a recipe like the one I did... but... you put the pork in a pot, add cola, condensed milk, cinnamon stick, garlic gloves, salt and water to cover. Cover and cook. Then you take it out, shred it and then caramelize it in oven or whatever.
Mmmm. *drools* It's my first time making it, so I don't know how well I'll do and I stole the recipe from a show. lol
Mmmm. *drools*
It's my first time making it, so I don't know how well I'll do and I stole the recipe from a show. lolSounds interesting! And I almost forgot one of my favorite recipes for country strips! It's a Filipino stew and is awesome on rice. I know the vinegar sounds kinda weird, but the simmering makes it lose a ton of its tartness and makes it very smooth.
Adobo
4 lbs-ish country style pork strips, cut into 1-inch chunks (you can also use bone-in chicken, or even a combination of chicken and pork)
1 onion, diced
5 cloves of garlic, minced
2 generous slices of ginger
1 cup soy sauce
1/2 cup vinegar
2 tablespoons of sugar
2 bay leaves
10-12 whole peppercorns
salt to taste
chicken stock (optional)
Brown the onion and garlic and ginger in a pot (dutch oven works great) over medium/high heat with a little veggie or canola oil. Add pork chunks and sear until everything is browned. Add vinegar, soy sauce, peppercorns, salt and bay leaf. Cover, turn heat to medium-low, and simmer until pork is tender, usually about an hour. You want the liquid to reduce a bit and make a nice sauce/broth, but if it gets too low, add some chicken stock or water. If it gets too watery, take the top off and let some of the liquid evaporate. When everything is tender, add the sugar. Taste and adjust the seasonings, then serve over a gigantic mound of white rice. Mmmmm.
Adobo
4 lbs-ish country style pork strips, cut into 1-inch chunks (you can also use bone-in chicken, or even a combination of chicken and pork)
1 onion, diced
5 cloves of garlic, minced
2 generous slices of ginger
1 cup soy sauce
1/2 cup vinegar
2 tablespoons of sugar
2 bay leaves
10-12 whole peppercorns
salt to taste
chicken stock (optional)
Brown the onion and garlic and ginger in a pot (dutch oven works great) over medium/high heat with a little veggie or canola oil. Add pork chunks and sear until everything is browned. Add vinegar, soy sauce, peppercorns, salt and bay leaf. Cover, turn heat to medium-low, and simmer until pork is tender, usually about an hour. You want the liquid to reduce a bit and make a nice sauce/broth, but if it gets too low, add some chicken stock or water. If it gets too watery, take the top off and let some of the liquid evaporate. When everything is tender, add the sugar. Taste and adjust the seasonings, then serve over a gigantic mound of white rice. Mmmmm.
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