|Runner's World Training Diary|
|by Runner's World Magazine|
Join 200,000 other runners in using the bestselling training diary from the world's leading running magazine! Runner's World Training Diary Even i...
Results 11 - 20 of 270 for 10lb pork shoulder
Combine spices and ... Rub spices on pork roast generously. Set ... circles of onions which have been browned in butter and a side dish of extra sauce.
Cut pork into 1/2 inch ... often, until pork is tender, about 25 more minutes. Serve over steamed rice, steamed leaves of bok choy or fresh Udon noodles.
Finely chop the meat using the coarse blade of a meat grinder. The meat may be put through the chopper a second time if the meat is to be made into ...
Take lemon juice and wash pork. Let pork ... set oven 350 degrees. Bake for about 2 hours. Check for any blood. If cooked, ready to eat. Makes 20 servings.
Toss pork strips with flour. ... stirring occasionally until tender. Drain; toss noodles with butter. Serve the pork sauce over noodles. Sprinkle with paprika.
Sauté onion and garlic in butter until tender. Add catsup, vinegar, water, brown sugar, lemon zest, lemon juice, Worcestershire sauce, hot ...
Coat pork with a mixture ... smooth. Mix with remaining juices, heat to boiling. Cook until thickened. Add sour cream. Pour over meat. Serve immediately.
Place flour in ... the inside. Place pork into the bag ... over the pork and spread around to coat. Reseal the bag, and bake for an additional 40 minutes.
Place aspic ingredients ... and seal the pork without letting it ... serve cold with pickles, cheese, brown bread and mustard. Absolutely yum on a warm day.
Preheat the oven ... heat. Brown the pork, in batches, ... the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas. .
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