Picked up a large piece of organic pickled pork. Looking for the best way to cook it anybody?
Pickled Pork
- Thread starter sprintman
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Swine in brine?
What spices were in the brine? If it contained laurel or bay leaves and juniper berries, mustard seeds, thyme, rosemary, sage etc, then I'd make a sauerbraten.
You could probably make a roast of it anyway, or you could brown the meat (after patting it dry) on all sides, then simmer it in stock for a couple hours. Let it cool down and slice it. Should be good on sandwiches or with potato salad.
What spices were in the brine? If it contained laurel or bay leaves and juniper berries, mustard seeds, thyme, rosemary, sage etc, then I'd make a sauerbraten.
You could probably make a roast of it anyway, or you could brown the meat (after patting it dry) on all sides, then simmer it in stock for a couple hours. Let it cool down and slice it. Should be good on sandwiches or with potato salad.
I'll call Trunkey Creek pork people and see what they used. Sauerbraten? Thanks..s
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I love sauerbraten. I really don't use a recipe, because I've made it so often that I just wing all the ingredients.
You may also be able to find a Creole recipe for pickled pork. That might be interesting!
You may also be able to find a Creole recipe for pickled pork. That might be interesting!
Creole that's an interesting one.
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