Here’s how to do it: * A Dutch oven is essential for this recipe. 4-lb pork shoulder or butt, cut into 4” chunks Dry rub (your favorite blend of spices) 1/2 cup water 2 cups frozen pitted ...
Unlike tougher cuts of pork like the shoulder and butt, which you can take to a high ... Slice it off before seasoning or marinating. You can season tenderloin with salt and pepper, but it also ...
For information on Sarah's cookbook, email her at cabincookery@gmail.com. Dredge roast in flour breading mixture, brown in frying pan. Place roast in slow cooker, season with old bay, Emeril, and ...