martha24 wrote:Have fun, best way to learn is by trying. I did a pork loin roast, but didn't keep it whole & cooked it with green enchilada sauce, chilies etc. in the DO & turned out great. Made super pork burritos the next day.
Martha
wolfix wrote: Question....... You say you are putting milk into the DO...... That sounds interesting as I have never done that. How much? .
caseydog wrote:You could probably do a good slow roasted Cuban pork roast in a DO.
There is a box called a caja china that is similar to a DO, but way bigger, that is used for Cuban pork roast.
Look here: http://www.lacajachina.com/ You may find some ideas at this site. CD
Archer_1 wrote:I did a Jamaican Jerk Pork roast last year; similar size in a 12" DO. It took just under three hours.
dmb90260 wrote:Here on the Left Coast, one of the favorites is the Santa Maria Tri-tip.
caseydog wrote:Splain this to me. I've tried that stuff several times -- they always have it at Laguna Seca race events, and one of my buddies will talk me into buy some of it, and it is always tough as leather.
Are they doing it wrong, or is part of the enjoyment of tri-tip the amount of time you spend chewing it? CD
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