MM Livestock Co

  (Wildomar, California)
It just makes sense.
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It's a Pork Fat Thing.

Since we started our Dutch Oven cooking classes I've had some interesting questions posed by students, the most common one being "How do I make sure my pork is tender?" It's pretty easy, start with quality pork. The comercial hog has been bred to be extremely lean, sacrificing flavor and tenderness in the process. Fat equals flavor, marbling equals tenderness. Heritage hogs carry more fat, therefore are naturally prone to be more tender and flavorful. Pastured pork is higher in monounsaturated fat than conventional pork, and all the running around and playing helps build muscle and promotes marbling. Pork should never have to be tenderized if it was raised and harvested properly. If you start with a superior product, cook it properly paying attention to time and temperature, you end up with great chops, succulent ribs, and tender roasts. Here's a recipe for a crowd that illustrates my point. 2 pork shoulder roasts or Boston Butts. 10 racks Spare Ribs, 20 Apples, 3c Apple Juice, 2lbs Brown Sugar, 2lb of your favorite Dry Rub. Slice all the apples, Rub the shoulders and ribs with dry rub. in a 17" deep sided dutch oven. Place a 1" layer of apples in the bottom of the oven, add the Pork Shoulders, layer apples over shoulders and sprinkle brown sugar on top. Alternate Racks of ribs and apples, sprinkling sugar on each layer of apples until you fill the oven. Pour apple Juice over top(I substitute about a cup of Bourbon but you don't have too). Cover with lid and hang or place over a slow fire. Put about 50 coals on the lid after the first hour and let cook another 1.5 to 2 hours. Check every 20 to 30 minutes to make sure your coals are still hot. Pull the meat from the oven and transfer it to a grill to brown up. You can mop the meat with sauce if you like but I don't think it needs it. You can add potatoes and other root vegetables to the cooking pot with the apples for a great side dish. Cut em in a small dice and they should be done in 15 to 20 minutes.
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