Cook’s Illustrated Serves 6 to 8 If fresh tomatillos are unavailable, substitute three 11-ounce cans of tomatillos, drained, rinsed, and patted dry; broil as directed. Serve with white rice and/or warm tortillas. 1 (3½- to 4-pound) boneless pork butt roast, trimmed and cut into 1½ -inch pieces, trimmings reserved 1 tablespoon plus 1 teaspoon kosher … Read More →
APL Basic Pork Rub
Adam Perry Lang Makes a heaping 1/4 cup This is our go-to rub for any sort of pork. 2 tablespoons ancho or other mild chile powder 2 teaspoons ground mustard 1 tablespoon packed brown sugar 1 tablespoon garlic salt 1 teaspoon black pepper 1 teaspoon cayenne Mix ingredients together. Use in any pork application, 1 … Read More →
Vietnamese Pork Chops
Adam Perry Lang Serves 6 to 8 2 pounds pork shoulder/butt steaks Marinade 1 tablespoon red pepper flakes 2 tablespoons boiling water (heat in microwave) ½ cup soy sauce ¼ cup fish sauce ¼ cup rice wine ¼ cup sesame oil ¼ cup vegetable oil ¼ cup water ½ cup brown sugar, packed 2 tablespoons … Read More →