RACK OF PORK COOKING TIME PER KILO RECIPES

Steps:

• Wash the Boston Butt under cold running water, pat dry with paper towels.
• Trim away any excess fat or loose pieces. Do not remove the bottom “fat cap” or skin layer.
• Cut out any veins if visible.
• Sprinkle on some of the Worcestershire Sauce
• Sprinkle on just a little of the Liquid Smoke, not too much.
• Rub these two liquids into the meat, getting under any flaps of meat as well.
• Spread a layer of mustard over the meat and rub it around to coat all sides.
• Sprinkle a light layer of dry rub all over the meat, pat it into the meat with your fingers.
• Wrap securely in plastic wrap. Refrigerate overnight.
• Preheat oven to 250º.
• Remove meat from refrigerator and remove the plastic wrap.
• Place meat in foil lined shallow roasting pan and place in oven.
• After 4 hours, mop on some of the sauce recipe about once each hour until meat is done.
• Meat should reach internal temperature of 190º to be done. About 1 hour per pound of meat.
• Remove from oven, wrap tightly in foil, then wrap in a towel.
• Set aside on your counter or, place in cooler and, let rest for one hour.
• Pull the meat apart, chop if desired. Add vinegar sauce as desired.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
• Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
• Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.