Pork, Pork and More Pork

Despite the bad press pork has received over the years (not to mention the derogatory-named swine flu), it is the king of the barbecue.  Spare ribs, baby back ribs, country ribs, ham, shoulder, Boston butts, loins, sausages, tenderloins and chops.  Not to mention craiclins, bacon, pig roasts, and suckling pigs!  Basically everything but the oink is fair game for the honorable griller and barbecuer.

This weekend, I am firing up my kettle with Lazzari, adding some pecan chunks and then slowly smoking 12 pounds of boneless, brown sugar brined pork putt.  When it’s finished, it will be sliced, pulled, chopped, sauced and eaten. “Uncle John” will then send gifts of pork butt to my sister-in-law and brother-in-law who recently welcomed a pair of babies into the world; Quinn and Rowan, my 17th and 18th niece/nephew.

To prepare for a Sunday pork butt celebration, let’s pay homage to the humble pig.  From Bon Appetit:

Pork Recipes Slideshow

America’s pork is better than ever, thanks to the revival of traditional farming and the rediscovery of heritage breeds. These 20 recipes prove just how good it is. For more information on heritage pork, see our ingredient guide to Heritage Pork.

1

Pork Chops with Leeks in Mustard Sauce

Photograph by Hans Gissinger

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