|The Kitchenware Book|
|by Steve Ettlinger|
A catalog-style guide to kitchen items features entries for more than seven hundred items, discussing cooking tools, storage bins, kitchen kisch, ...
Tip: Try pork butt for more results.
Results 1 - 10 of 29 for oven pork butt
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Season roast with liquid smoke, salt, and pepper. Wrap well in foil. Bake 6 hours at 275°F or boil for 2 hours. Cool roast, strip meat off bones, ...
Place pork, fat side ... smoke; pour over meat. Sprinkle with salt. Cover and roast in electric oven at 400 degrees for 3 hours. Remove. Makes 6 servings.
Start 18-24 hours ... are dissolved. Set oven at 350 degrees. Baste pork on all sides. ... serve. Serve with basting sauce, thinned with water, if desired.
Brown meat slices on both sides in a small amount of fat. Blend the tomato sauce and next 8 ingredients together in a saucepan; heat thoroughly. Turn ...
Combine in a ... mixture over pour butt. Place pork on ti leaves ... in 350 degree oven for 1 hour, ... available. Completely wrap and seal pork butt with foil.
Preheat oven to 350 degrees. Rub pork with liquid smoke ... bake for 5 hours. After baking, shred pork; sprinkle with the remaining salt. Makes 12 servings.
Place pork fat side up ... and liquid smoke. Pour over meat and sprinkle with salt. Cover and roast for 3 hours at 400 degrees. Remove from pan and shred.
You will also ... lid. Cook in oven overnight at 100°F ... side, added per your flavor choice of taste. Garnish with apple slices or pineapple slices.
Score pork on all sides ... for 3 1/2 hours or until done. Shred cooked pork and let stand in light brine solution before serving. Yield: 8-10 servings.
Preheat oven to 325°F. Place ... sauce and simmer very slowly, uncovered for 1 hour, stirring frequently. Add more juice if necessary to keep meat moist.
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