The Food & Drink Thread

Spud1200

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Apologizes trotter for the late reply, it was European bacon. I'm guessing Danish.

Rite now I'm busy cooking some pork chops seasoned in cracked black pepper with sea salt coated in a small drizzle of olive oil to seal in the flavor . Nothing to go with them, just on their own .

Edit: Slow cooked in a griddle frying pan for succulence and color .
 

Trotter

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I've made a few Mississippi pork roasts of late. 3-5 pound pork roast, cut into 4 or so pieces. Put into slow cooker. Cut a large onion in half, cut into 1" slices and separate, add to cooker. Sprinkle in a pack of Hidden Valley Ranch seasoning mix and a pack of Au Jus gravy mix, stir to coat everything. Add in 10-15 pepperoncinis, 3/4 to 1 cup of the juice from the pepperoncinis, and a stick (1/2 cup) of butter (I cut mine into chucks). Cook on low for 8 hours, remove meat and shred, add back to juices. I have found that it is better the next day so I now put it into the fridge and reheat it the next day or so.
 
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