{"id":2941,"date":"2012-03-15T18:21:55","date_gmt":"2012-03-15T18:21:55","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=2941"},"modified":"2012-03-15T18:21:55","modified_gmt":"2012-03-15T18:21:55","slug":"pork-a-licious","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=2941","title":{"rendered":"Pork\u2013a\u2013licious"},"content":{"rendered":"

Almost everybody I know loves pork to some capacity. It\u2019s one of the most versatile meats in the world. Different cultures cook up this succulent protein in a multitude of ways from Cuban pulled pork sandwiches to crispy pork belly topped burgers to Southern BBQ and more.<\/p>\n

In the last few years, there has been a pork resurgence (almost along the lines of a cult-like status!) with specialty pig dinners, porky books, charcuterie classes\u2026 the list goes on and on and on.<\/p>\n

One of my favorite restaurants is down in New Orleans. If you\u2019re a true pork lover, this is a must go-to place! Cochon (it\u2019s French for \u201cpig\u201d) serves up a great spicy grilled pork ribs with homemade watermelon pickle, smoked ham hock with red beans & rice and a truly mouthwatering Louisiana cochon with turnips, cabbage and cracklins. This is the ultimate piggy heaven!<\/p>\n

Even one of my friends told me that her daughter declared herself as a \u201cbaco-tarian:\u201d she doesn\u2019t eat any meat, poultry, fish or other animal products EXCEPT bacon! Vegetarians and vegans, stand back \u2013 this is not my idea at all! I am only reporting the facts.<\/p>\n

\"Bacon<\/a><\/p>\n

Don\u2019t forget that there is also the whole bacon surge: specialty bacons<\/a>, vodka<\/a>, salt<\/a>, baconaise<\/a>\u2026<\/p>\n

One of my favorite ways to cook pork is to slow-braise it in an oven with Gala apples, onions and fresh herbs. A fantastic meal worth the wait!<\/p>\n

Here\u2019s to piggin\u2019 out on delectable pork! \u2013Kathy<\/p>\n

<\/strong><\/p>\n

Slow-Braised Pork Pot Roast with Apples & Onions<\/strong>
\nGala apples are used in this recipe for their superior, firm texture when cooking. If Gala apples are not available, try to find Fujis, which also work well.<\/p>\n

Makes 6 to 8 servings<\/p>\n

1 (2 1\/2-pound) boneless pork shoulder or butt roast
\n2 tsp salt
\n1\/4 tsp black pepper
\n2 Gala apples, each cut in 8 chunks
\n1 large onion, cut in 16 chunks
\n2 large sprigs fresh thyme
\n6 cloves garlic
\n1 tsp caraway seeds, optional
\n1\/3 cup raspberry or white wine vinegar
\n3 Tbsps sugar<\/p>\n

Preheat an oven to 350\u00b0F.<\/p>\n

Pat dry the pork roast and sprinkle with the salt and pepper. Place apples, onion, thyme, and garlic in a small roasting pan and set the pork roast on top. Sprinkle with the caraway seeds.<\/p>\n

Mix together the vinegar and sugar until the sugar is dissolved, then pour it around the pork.<\/p>\n

Place the pork in the oven and roast, uncovered, for 1 hour. Cover the pan with a tight-fitting lid and continue roasting for about 1 1\/2 hours more, until the pork is fork-tender. The total roasting time will be about 2 1\/2 hours.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":"

Almost everybody I know loves pork to some capacity. It\u2019s one of the most versatile meats in the world. Different cultures cook up this succulent protein in a multitude of ways from Cuban pulled pork sandwiches to crispy pork belly topped burgers to Southern BBQ and more. In the last few years, there has been […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[5776,3123,1657,5777,341,913,5778,5768,5779,5780,3403,3692,3095,5176,5781,4119,1068,885,900,2567,80,1665,5782,5783,5784,4395,2739,5226,1519,5785,1386,2449,1388,2450,4491,5786,5787,1604,4279,2161,5788,964,991,1902,5789,1112,5607,100,11856,3948,5790,5791,5792,1002,1150,3258,1908,5769,5770,5771,5772,5773,5774,291,1040,3777,5793,5794,1191,1151,4130,5508,293,282,33,3620,11865,3031,11860,4890,634,5279,5550,1924,1679,11868,16,2757,5795,4106,1538,1046,1540,1931,5796,1122,659,1137,5797,5798,2271,4137,997,5799,11,2466,1545,2468,3973,2413,5801,5802,4108,911,860,11857,1244,11859,1177,5803,5804,972,13,1048,2415,1939,5805,466,2765,1941,1689,1648,4177,5806,5807,5808,5809,1221,5775,5718,1333,3920,2249,2475,662,5810,367,5811,1693,4983,861,5681,5682,5812,5813,5814,5815,5816,2649,663,862,1362,5817,2652,1133,1363,1000],"class_list":{"0":"post-2941","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-dishing-with-kathy-casey-blog","7":"tag-animal","8":"tag-apple","9":"tag-apples","10":"tag-baco-tarian","11":"tag-bacon","12":"tag-bacon-salt","13":"tag-baconaise","14":"tag-baconfreak-com","15":"tag-bacons","16":"tag-bakon-vodka","17":"tag-barbecue","18":"tag-bbq","19":"tag-bean","20":"tag-beans","21":"tag-belly","22":"tag-black","23":"tag-black-pepper","24":"tag-book","25":"tag-books","26":"tag-burger","27":"tag-burgers","28":"tag-cabbage","29":"tag-caraway-seed","30":"tag-caraway-seeds","31":"tag-charcuterie","32":"tag-chunk","33":"tag-chunks","34":"tag-class","35":"tag-classes","36":"tag-cochon","37":"tag-cochon-restaurant","38":"tag-cook","39":"tag-cooking","40":"tag-cover","41":"tag-covered","42":"tag-cracklin","43":"tag-cracklins","44":"tag-crispy","45":"tag-cuban","46":"tag-culture","47":"tag-cultures","48":"tag-daughter","49":"tag-dinner","50":"tag-dinners","51":"tag-dissolved","52":"tag-dry","53":"tag-firm","54":"tag-fish","55":"tag-foodie-news","56":"tag-fork","57":"tag-fork-tender","58":"tag-freak","59":"tag-freaks","60":"tag-french","61":"tag-fresh","62":"tag-friend","63":"tag-friends","64":"tag-fuji","65":"tag-fuji-apple","66":"tag-fuji-apples","67":"tag-gala","68":"tag-gala-apple","69":"tag-gala-apples","70":"tag-garlic","71":"tag-grilled","72":"tag-ham","73":"tag-ham-hock","74":"tag-heaven","75":"tag-herb","76":"tag-herbs","77":"tag-homemade","78":"tag-idea","79":"tag-kathy-casey","80":"tag-kathy-casey-food-studios","81":"tag-komo","82":"tag-komo-news-radio","83":"tag-komo-radio","84":"tag-lid","85":"tag-lifestyle","86":"tag-list","87":"tag-louisiana","88":"tag-lover","89":"tag-lovers","90":"tag-meal","91":"tag-meat","92":"tag-meats","94":"tag-mix","95":"tag-mouthwatering","96":"tag-news","97":"tag-onion","98":"tag-onions","99":"tag-oven","100":"tag-pan","101":"tag-pat","102":"tag-pepper","103":"tag-pickle","104":"tag-pig","105":"tag-piggies","106":"tag-piggy","107":"tag-pigs","108":"tag-place","109":"tag-pork","110":"tag-pork-belly","111":"tag-poultry","112":"tag-pour","113":"tag-preheat","114":"tag-product","115":"tag-products","116":"tag-protein","117":"tag-pulled","118":"tag-pulled-pork","119":"tag-radio","120":"tag-raspberries","121":"tag-raspberry","122":"tag-recent","123":"tag-recipe","124":"tag-recipes","125":"tag-red","126":"tag-red-bean","127":"tag-red-beans","128":"tag-restaurant","129":"tag-restaurants","130":"tag-rice","131":"tag-roast","132":"tag-roasting","133":"tag-roasting-pan","134":"tag-salt","135":"tag-sandwich","136":"tag-sandwiches","137":"tag-seed","138":"tag-seeds","139":"tag-serve","140":"tag-serves","141":"tag-servings","142":"tag-slow-braise","143":"tag-smoked","144":"tag-southern","145":"tag-southern-bbq","146":"tag-specialty","147":"tag-spicy","148":"tag-sprig","149":"tag-sprigs","150":"tag-sprinkle","151":"tag-sugar","152":"tag-swine","153":"tag-swinery","154":"tag-swines","155":"tag-tender","156":"tag-texture","157":"tag-thyme","158":"tag-turnip","159":"tag-turnips","160":"tag-uncovered","161":"tag-vegan","162":"tag-vegans","163":"tag-vegetarian","164":"tag-vegetarians","165":"tag-versatile","166":"tag-vinegar","167":"tag-vodka","168":"tag-watermelon","169":"tag-watermelon-pickle","170":"tag-white","171":"tag-white-wine","172":"tag-white-wine-vinegar","173":"tag-wine"},"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/2941","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2941"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/2941\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}