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How to Roast a Pig: From Oven-Roasted Tenderloin to Slow-Roasted Pulled Pork Shoulder to the Spit-Roasted Whole Hogby Tom Rea
Synopses & Reviews
The Best Tips and Techniques for Roasting a Pig to Perfection
Master the ins and outs of pork roasting! How to Roast a Pig teaches you the five main methods for cooking the perfect pork, and how to choose what to cook with each method. Whether you’re looking for whole hog roast or a pulled pork sandwich, author Tom Rea has you covered. Never be without melting meat or crisp crackling again!
Inside you’ll find:
Find the perfect pig or cut of pork, determine the best roasting style to use, and get ready to roast a pig to perfection! This complete guide covers basic roasting techniques using a selection of the most common joints and cuts, from loin chops to Boston butt, so you can enjoy roast pig as an everyday meal. Then, it builds on those skills to move onto the joy of roasting a whole pig, spit-roast or Coja China style, for a truly unforgettable event. To top it off, learn to create stylish restaurant-style pork dishes using the methods you’ve explored, and match the perfect side dishes to your home-roasted pig.
Roasting pigs and other whole animals is a cooking technique that is thousands of years old, but is a lost art. This nose-to-tail book reconnects you with this culinary mainstay. With How to Roast a Pig, you’ll learn:
- What pig to buy and where to find it
- How roasting works
- Every step of how to roast a pig with five different cooking styles including BBQ pit, asado, in the ground, cotachena, and porchetta
Michael Sullivan, known as the Reverend of Pork, finishes it off with recipes, pig roast party planning, and what to do with the leftovers.
Start your whole-hog journey today with How to Roast a Pig!
About the Author
Michael Sullivan is the Charcutier (or Butcher) at Blackberry Farm in Walland, Tennessee. He attended the Culinary Institute of America while working full-time at restaurants, then apprenticed himself to sausage makers. He has worked in the kitchens at Blackberry Farm since 2004, and in their meat curing program since 2007. “I am all about heritage, tradition; I go back into time rather than forward to learn," he says. "I butcher every ounce that I use. It is my responsibility. I hand tie my sausages with hemp in the old Italian way; it grips the casing better. I mix my meats with my hands in order to put a little touch of myself with it, so that people taste the human touch, not some cold, stainless steel machine."
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