From basics like coleslaw to exotic adds like kimchi, there are tons of pulled pork sandwich toppings to choose from. I’ve pulled together 20 of my absolute favorites so you can mix it up! Growing up in the South, I ate my fair share of pulled pork sandwiches. While I loved the original versions, the […]
Tired of making braised pork shanks? Then you have to try your hand at these revolutionary smoked pork shanks! The first time that I made smoked pork shanks was an experiment. However, I loved it so much that I kept working on the recipe until I created just the right result to share with you! […]
I learned how to roast a whole pig by trial and error. You might think the process was riddled with failed attempts and disappointment. I was surprised that I pulled it off perfectly on my first try fifteen years ago. Since then, I have roasted not only suckling pigs but larger whole pigs on a […]
You can’t be a pitmaster without knowing the Johnny Trigg method of making ribs or having heard of this BBQ Pitmaster. For those who don’t know, the Johnny Trigg recipe is a cooking method “invented” by Texas-born American celebrity chef and culinary competitor Johnny Trigg. I’ve been a fan of Johnny Trigg for quite a […]
A perfectly caramelized, golden-brown smoked ham is a beloved holiday meal for families all across the country. It goes perfectly with glazed carrots, mashed potatoes, cornbread, pasta, and a nice gravy. The list is extensive. The only thing that beats a store-bought cured ham is a home-cured ham that you have brined yourself. Brining ham […]
First up, I must warn you that there is unlikely to be a clear-cut winner in this pork vs. beef comparison. Even if it comes from the same animal, meat is not just meat. Which cut ends up on the plate, how it was prepared, and who eats it are just a few variables in […]
Kabob and kebab refer to the same delicacy. There’s literally no difference, apart from the spelling. They both refer to meat grilled with vegetables on a skewer or spit originating from the Middle East. People often ask me if there really is a difference between the two. Surely, as a chef, I must know? They […]
Kurobuta pork comes from Kurobuta pigs. The meat is especially tasty and succulent. Even as a professional chef, I have only gotten the opportunity to cook real Kurobuta pork a few times. However, I have done my research on it in culinary school to understand just what makes this meat so special. In this post, […]
After several months of trying pork ribs, belly, and brisket with considerable success, I thought it was time to return to pork neck bones. Admittedly, the flavor from the neck bones will always keep you coming back. So, you may see that as a small caveat. Pork neck bones are rich in taste, pretty flavorful, […]
The quick answer is that while a pork belly is a cut of meat taken from the underside of a hog just after the loin, the side pork is the upper portion of the pork belly. When I go to the meat shop or make an order online, I often come across labels such as […]