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/ck/ - Food & Cooking

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16467901 No.16467901 [Reply] [Original]

Hello I am making pork shoulder (butt) and will post the result in 5 hours

>> No.16467921

>>16467901
I have a pork ass in the oven right now. Will be ready in a few hours. I'm cooking carnitas, with roasted cauliflower and broccoli, and fried plantains.

>> No.16467935

>>16467901
>fried plantains.
based
tostones, maduros, or tajadas?

>> No.16467940

>>16467901
making how?

>> No.16467946

please gib pulled pork pls

>> No.16467956

>>16467935
Maduros.

>> No.16467959
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16467959

>>16467921
How did you season it my new best friend?

>>16467940
450 for 20mins 270 for 5 hours
Mine is simple: salt, black pepper, chili powder, bit of white sugar at the end to try and get the crust more crisp. Bit of canola oil too
I really like using the leftovers for fried rice and on some fried corn tortillas with avocados
The first meal with it will probably have a BBQ sauce made with ketchup, apple cider vinegar for tang, and brown sugar. Haven't decided on side dishes

>> No.16467989

>>16467959
Seared it with salt, pepper, and garlic powder, then mixed a bowl of orange juice, lime juice, oregano, paprika, ancho powder, and cumin. I also chopped an onion and threw in some smashed garlic cloves. When it's done I'll drain all the liquid, separate the fat from the juice, put the pork on a baking sheet, add some fat to it, and broil it until crispy. I have a cilantro based sauce that I'm going to try with it too, but it'll be delicious on its own.

>> No.16468011

based

>> No.16468027

>>16467901
all frogcancer needs to be killed

>> No.16468080
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16468080

>>16468027
Here is a picture so you don't think I am fooling you
This is just after the 20mins at 450

Frogs are creatures of love

>> No.16468677

>>16468080
holy fuck clean your oven

>> No.16468692

>>16468677
The back is just from steam at that moment. Bottom could use a sweep I'll do that right now

>> No.16469123

Update?

>> No.16469170
File: 2.71 MB, 1000x1333, any pogs in chat it's not burnt btw I swear.png [View same] [iqdb] [saucenao] [google]
16469170

>>16467901
>>16469123

>> No.16469177

>>16469170
looks good anon

now shred

>> No.16469178

>>16469170
kek

>> No.16469186
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16469186

>>16469170
Needs more vinegar in the BBQ sauce bros it's rather FATTY

>> No.16469251

>>16469170
>>16469186
did you leave the skin on? It always turns tough and inedible when I do.

>> No.16469296

>>16469251
I think that's just the fat that made the crispy layer. I started scoring them so I was able to cut it otherwise yea it's impossible to get through