How to Roast a Pig: From Oven-Roasted Tenderloin to Slow-Roasted Pulled Pork Shoulder to the Spit-Roasted Whole Hog

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How to Roast a Pig: From Oven-Roasted Tenderloin to Slow-Roasted Pulled Pork Shoulder to the Spit-Roasted Whole Hog by Tom Rea
English | May 1, 2013 | ISBN: 1592537871 | PDF | 160 pages | 38 MB

The Best Tips and Techniques for Roasting a Pig to Perfection

Master the ins and outs of pork roasting! How to Roast a Pig teaches you the five main methods for cooking the perfect pork, and how to choose what to cook with each method. Whether you're looking for whole hog roast or a pulled pork sandwich, author Tom Rea has you covered. Never be without melting meat or crisp crackling again!

Inside you'll find:

What equipment you'll need for easy roasting
How to select the perfect pork cuts for your budget and taste buds
Easy ways to oven-roast pork
The secrets of slow roasting for melt-in-the-mouth meat
Pan-roasting techniques for perfectly juicy pork
Ways to play with pot roasting pork
How to wow everyone you know by spit roasting a whole pig
Delicious recipes to get creative with, including Pork and Caramelized Apple Terrine and Chinese-Glazed Pork Belly
How to get crisp crackling every time
The brines, rubs, and marinades you'll need to tenderize and pack in flavor, from Kansas City Rub to Chinese Spice Rub
Plus, create your own spice blends to make your meat sing!

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