Hawg Jihad The Perfect Pork Trifecta Recipes

EASIER PORCHETTA

Steps:

• Preheat the oven to 275 degrees F.
• To make the rub, put the garlic in the food processor and pulse to get it started. Add the oregano, parsley, thyme, sage, anchovies, and giardiniera, salt and pepper, lemon zest and juice. Pulse together. Add the oil and pulse some more until it forms a paste.
• To butterfly your pork, place the meat fat cap side down on your cutting board. Using a super sharp knife, slice the pork lengthwise parallel to the counter, starting about an inch above the fat cap. Slice along the meat so that it unrolls as you cut along. Try to cut it so that the meat touching the counter as it unrolls is uniformly thick. Make smaller slashes in any thicker spots.
• Season the pork with salt and pepper. Rub the herb-anchovy mixture all over the inside of the pork. Roll it up and, using butcher's twine, tie it very tightly about every two inches. Score any visible fat in a crosshatch pattern and season the outside with salt and pepper. Place the pork onto a roasting rack in a roasting pan, fat cap side facing up. Pour 1 cup of water in the bottom of the pan to keep the drippings from burning.
• Roast until super fork tender and "pullable" and the internal temp registers 200 degrees F, about 4 1/2 to 5 hours. Take out and let rest for at least 20 minutes.
• Pour the liquid and renderings from the roasting pan into a small saucepan and simmer over medium heat until slightly reduced. Season to taste.
• Either pull or carve the roast-your preference. I like to carve it so you can see the stuffed interior. Place on a platter, garnish with plenty of parsley, and serve with the pan sauce and fresh lemon wedges.

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

HAWG JIHAD ---- THE PERFECT PORK TRIFECTA!

Steps:

• Take bacon strips and lay 7 of them next to each other on a piece of wax paper. Use the other 6 to go in the other direction and start to weave the slices lattice style until you have a nice tight bacon blanket that should resemble a pork checkerboard.
• Shake bbq rub over the bacon and set aside.
• Put italian sausage into a gallon sized ziplock and flatten with a rolling pin until it is almost the entire size of the bag then remove using scissors to cut the bag.
• Place sausage mat on plastic wrap and this would be the time for you to add your optional items. Lay tenderloin on mat and roll up until the tenderloin is encased. Take meat tube and place in the fridge for 1 hours to allow it to set and let the flavors meld.
• Put bacon blanket in front of you and unroll meat tube onto the edge. Using the wax paper roll the bacon sushi style making sure to keep it nice and tight. You may need to add a few more slices of bacon to encase the ends.
• Sprinkle more of the bbq rub over the top and youre reaady for the smoker.
• Cook at 225 deg and brush with bbq sauce every so often to create a glaze. Continue to cook until the tenderloin reaches an internal temp of 145 deg (salmonella is killed at 135). Remove from smoker and let rest tented under foil 10 minute The internal temp should contiue to rise to between 145 and 150.
• Slice into 3/4" rounds and enjoy. I recommend putting a round on a toasted hamburger bun with bbq sauce, cheddar cheese and coleslaw. Now thats eatin!