BRAISED PORK SHOULDER WITH ROASTED WINTER VEGETABLES

Posted by on 4:35 pm, Mar 3, 2012 in Recipes, Technique | 0 comments

From the famous Parker Bosley:   3-4 lbs pork shoulder roast 1 cup each chopped onion, carrot, celery 1 tsp dried thyme, rosemary or herbs de Provence 1 bay leaf 1 cup water or chicken stock if available Cover the bottom of the pan with oil.  Brown the pork on all sides over medium heat in a pan you can move to the oven.  Make sure the pan has a tightly...

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BBQ Ribs in the oven

Posted by on 12:08 pm, Jan 20, 2012 in Technique | 0 comments

Don’t feel like breaking out the grill in the middle of winter? Here is a simple easy recipe for barbecue ribs in the oven.

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About Fresh Fork Meats

Posted by on 9:49 am, Nov 11, 2011 in About Your Ingredients, Farms & Farmers | 1 comment

I forgot to write about this last week.  I like to start the winter by bringing to light the financials behind pasture raised, artisan meats.  Eating a healthy, all natural diet isn’t easy nor cheap.  It is my goal to work intelligently with my producers to get you the most bang for your buck. Over the winter, because we’ll feature more meats, I’ll...

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Easy Braised Pork Shoulder

Posted by on 5:10 am, Sep 2, 2011 in Recipes | 0 comments

Start by seasoning your pork shoulder by rubbing it with salt, pepper, brown sugar, paprika and/or cumin and/or chili powder.   Get a braising pan or a skillet hot with some olive oil.  Sear the outside of the pork shoulder until it is just browned. In a crock pot (or braising pan if you want to do it in the oven), place several coarsely chopped onions,...

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Smoked Pork Shoulder

Posted by on 5:04 am, Sep 2, 2011 in Recipes | 0 comments

I enjoyed this presentation at the Grovewood Tavern last year.  It was awesome! Ingredients: - 4 lb pork butt/shoulder - 2 tablespoons kosher salt - 1 tablespoon black pepper, ground - 2 tablespoons paprika - 3 tablespoons finely ground coffee - 1 tablespoon cinamon - A smoker Prepare the smoker according to the unit’s directions.  Smoke wood chips for 30...

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