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I cooked a 3lb pork sirloin roast for the first time today and I loved it. I saw the above advice not too cook it in a crock pot but I was already 3 hours into it and figured it was too late. It turned out wonderfully after 7.5 hours of cooking. I fully submerged it in liquid made of chicken broth, Worcestershire sauce, Powdered onion soup mix, and chopped ...


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Depends a lot on how thick they are. Thinner chops would work well with just a high-temp sear under the broiler. Whereas a thicker (for example, a double-cut chop) would be better with a two-temperature process. I.e. Bake them until they reach the right temperature at 350 or 400, then finish under the broiler for color and flavor. Same thing applies if ...


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I don't cook the bone-in chops anymore - only the boneless medallions. Typically, I just season with salt and pepper, then quickly sear on the stovetop and stick them in the oven at 350 for 15 to 18 minutes. These numbers are for 1/2" medallions. For 1" medallions, I forego the oven and just cook in pan.


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Serious Eats describes pork brisket this way: Pork brisket is simply a substantial part of a boned-out picnic ham. Although ham generally refers to a cured/cooked product, "picnic ham" here refers to the lower part of the pork shoulder: Guide to Pork Cuts ... Pork Picnic Shoulder This comes from the lower part of the pig's shoulder. ...


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Slow cooking and great crackling do not go hand in hand. Your best bet will be to remove the skin, score and salt it well, and grill/broil it separately. For the leg itself, low and slow is the way to go. How long depends on how long you've got, but 5 or 6 hours in a low oven will do the trick. Start off with the oven on as high as it will go, throw some ...


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We were talking 145°C (63°F) not 165°C (74°F). I just tried it and the pork came out pink. Over here in the UK we like pink lamb and even steak tartare but pink pork will take another century or so despite what the US may tell us we are still advised to cook pork to 79°C (174°F).


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145 F may well break down collagen but does it kill the nasty little Trichinella spiralis that pigs can harbor. Thiat is why 205F for pork came into being because that ensured the little horrors were killed.



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