Pork

crowdsource Community Insights

This lasagna uses oven-ready sheets, and people who made it kept tripping over one big thing: pre-soaking the noodles. Those who pre-soaked found the sheets stuck together and ruined their bake, so most people skip any pre-soak. Another common point was sauce texture, cooks found the pasta needs a slightly looser meat and béchamel so the noodles can absorb it while baking, but not so watery that the finished pan is soupy. And a small finishing note: tear basil by hand rather than cutting it with a knife; the ones who hand-tore it liked the result better.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Meat Sauce

• 1/2 lb (227g) ground sirloin
• 1/2 lb (227g) pork sausage
• Prosciutto
• Olive oil
• Onion
• 2 tsp salt
• Garlic
• Thyme, fresh
• Oregano, fresh
• Red pepper flakes
• Fennel seeds, crushed
• Tomato paste
• Red wine (or beef stock, water)
• San Marzano tomatoes, whole
• Passata
• 1 carrot, whole
• Butter
• Basil leaves, hand-torn
• 1 tsp sugar

Bechamel

• Butter
• Flour
• Milk
• Salt, to taste
• Garlic powder
• Nutmeg
• Parmigiano-Reggiano, grated

Assembly & Cheese

• Oven-ready lasagna noodles (or regular store-bought lasagna noodles, homemade lasagna noodles)
• Olive oil
• Fontina cheese
• Mozzarella, fresh (or shredded mozzarella)
• Parmigiano-Reggiano, grated
• 1 cup bechamel

book_ribbon Instructions

Meat sauce

1. Combine the ground sirloin, pork sausage, and prosciutto in a bowl and shape into five or six large shaggy meatballs.
2. Heat olive oil in a large pot over medium-high heat and brown the meatballs, about 1 minute on each side; do this in batches to avoid overcrowding. Set browned meatballs aside.
3. Reduce the heat, add onions and salt to the pot and cook until translucent, about 5 to 7 minutes.
4. Add garlic, fresh thyme, fresh oregano, red pepper flakes, and crushed fennel seeds; sauté just until fragrant.
5. Add tomato paste and stir frequently until the color turns a dark red, about 3 to 4 minutes.
6. Deglaze the pan with red wine (you can use beef stock or water instead) and cook until almost all the moisture is evaporated (au sec).
7. Add whole San Marzano tomatoes and passata to the pot.
8. Add a whole carrot and butter to the pot.
9. Return the meatballs to the pot and add two teaspoons of salt. Bring to a boil, then cover and reduce to a simmer and cook for about 1 1/2 to two hours.
10. Once the sauce has thickened, discard the carrot and use a potato masher to crush the meatballs into small pieces.
11. Season to taste and, if the sauce isn't sweet enough, add a teaspoon of sugar.
12. Stir in fresh basil leaves (hand tear the leaves before adding).

Bechamel

1. Melt butter in a saucepan until it starts to foam.
2. Add flour and cook, stirring, until there are no lumps but the roux has not browned, about 3 minutes.
3. Slowly add milk while whisking until evenly incorporated.
4. Add salt, garlic powder, and nutmeg and continue whisking.
5. Cook until the sauce is thick enough to coat the back of a spoon.
6. Turn off the heat and stir in grated Parmigiano-Reggiano.

Noodles and assembly

1. Soak oven-ready lasagna noodles in hot water and olive oil for about 5 to 10 minutes, or just until slightly softened and bendable.
2. Grease a baking dish at least three inches deep.
3. Spread a layer of meat sauce on the bottom of the dish to prevent noodles sticking.
4. Place a layer of noodles over the sauce, then spread an even layer of bechamel over the noodles.
5. Add a second layer of meat sauce over the bechamel, then scatter fontina and mozzarella over that.
6. Add another layer of noodles perpendicular to the first layer to avoid gaps, then add another layer of bechamel.
7. Repeat to make four more layers, ending with a layer of noodles (the recipe uses at least four layers).
8. Top with one more cup of bechamel and dollop additional meat sauce on top.
9. Scatter the remaining fontina on top, then add fresh mozzarella (you may use shredded mozzarella instead if preferred).
10. Sprinkle grated Parmigiano-Reggiano over the top.
11. Cover the dish with foil coated with nonstick spray so the cheese does not stick to the foil.

Bake and rest

1. Bake the lasagna for 30 minutes, then remove the foil and bake for another 25 to 30 minutes just until the cheese is bubbling.
2. Let the lasagna cool for 20 minutes before serving.

crowdsource Community Insights

People who made this found a few things that really change the result. Tomatoes: people who didn’t blend them but tore or squished the tomatoes with their fingers directly onto the dough kept better texture and avoided a watery, flat sauce. Garlic: people who stirred raw garlic into the sauce were often disappointed; those who roasted the garlic first or left it out had a cleaner, happier flavor. Sugar: people who added sugar usually found it threw the balance off, so skipping sugar lets the tomato flavor come through.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Neapolitan pizza (dough, sauce, toppings)

• 512g filtered water, warm to 95°F
• 3-4g instant yeast
• 800g type 00 flour
• 16g fine sea salt
• 14 oz (397g) San Marzano peeled tomatoes, drained (or fresh peeled tomatoes)
• 2 clove garlic, peeled
• 2 1/2 tbsp extra virgin olive oil
• Buffalo mozzarella, torn
• Basil, whole leaves
• Flaky salt, to taste
• Fresh cracked black pepper, freshly cracked

Roman pizza (dough, sauce, toppings)

• 432g warm water, warm to 95°F
• 7g instant yeast
• 600g bread flour (or type 00 flour)
• 12g fine sea salt
• 2 tbsp extra virgin olive oil
• 2 oz (57g) diced pancetta
• 4 clove garlic, thinly sliced
• 1 tsp red chili flakes
• 24 oz (680g) crushed San Marzano tomatoes (or fresh peeled tomatoes)
• Sugar, small pinch
• 6 oz (170g) button mushrooms, cut into eighths or quarters depending on size
• Vegetable oil, enough to coat pan
• 1 onion, roughly diced
• 1 tsp fresh thyme, finely chopped leaves
• Pepperoni, sliced just under 1/8 inch
• 2 1/2 cup low-moisture mozzarella, grated
• 3/4 cup Parmigiano-Reggiano, freshly grated
• Fine sea salt, to taste
• Fresh cracked black pepper, freshly cracked

book_ribbon Instructions

Neapolitan pizza

1. Heat 512 g filtered water to 95°F, stir in 3 to 4 g instant yeast and let sit for 5 minutes.
2. In a large bowl combine 800 g type 00 flour and 16 g fine sea salt, then add all of the water and mix by hand until a shaggy, fully hydrated dough forms.
3. Cover the dough with plastic wrap and rest at room temperature for 20 minutes.
4. Perform a series of slap-and-folds: pick the dough up, slap it down and fold front-to-back for 1 to 2 minutes or until it starts to turn smooth; transfer back to the bowl and rest 15 minutes.
5. Repeat the slap-and-fold for 1 to 2 minutes until the dough is supple and hardly sticks, roll into a tight ball, grease a bowl with extra virgin olive oil, place the dough inside, cover tightly with plastic wrap and refrigerate for 14 to 18 hours (alternatively 4 to 6 hours at room temperature).
6. After refrigeration, punch the dough to degas, divide into five even pieces (~250 g each), remove excess air, fold sides to the middle, seam side down and roll into medium dough balls; place on a proofing box or rimmed baking sheet dusted with flour leaving at least 1.5 inches between balls.
7. Cover with a lid or inverted rimmed baking sheet and proof at room temperature for 3 to 4 hours or until easy to stretch and very lightly puffed.
8. Make the sauce: drain the 14 oz can of whole peeled San Marzano tomatoes over a fine mesh sieve and lightly squeeze out excess water; place the tomato flesh in a food processor with 2 cloves garlic and 2.5 tablespoons (35 ml) extra virgin olive oil and process until extremely smooth.
9. Season the sauce to taste with salt and an optional light pinch of sugar, then pass it through a fine mesh sieve pushing out as much pulp as possible and discard the seeds.
10. If the buffalo mozzarella is very moist, drain it on paper towels and tear into pieces.
11. Preheat the Ooni Karu 16 for 15 minutes until it reaches 800 to 850°F.
12. Shape each dough round on a generously floured pizza peel: flour the top, punch down with your fist leaving a thin border, drape over closed fists and stretch and turn by hand until about a 10 to 12 inch circle is achieved.
13. Top each round with a couple tablespoons of the fresh tomato sauce, a few torn pieces of buffalo mozzarella and a few whole basil leaves.
14. Slide the pizza into the preheated Ooni, close the door and cook for 30 to 45 seconds or until puffed and one side begins to char; quickly rotate the pizza 180°, close the door and cook another 30 to 45 seconds for an evenly lightly charred result (about 90 seconds total or less).
15. Remove the pizza, drizzle lightly with extra virgin olive oil and optionally sprinkle flaky salt and freshly cracked black pepper. Repeat with remaining dough.

Roman pizza

1. Whisk 432 g warm water (about 95°F) with 7 g instant yeast and set aside.
2. In a large bowl mix 600 g bread flour and 12 g fine sea salt.
3. Whisk 2 tablespoons (30 ml) extra virgin olive oil into the yeast mixture and pour into the flour, then mix by hand until a shaggy dough forms.
4. Cover and rest 15 to 20 minutes, perform a slap-and-fold, rest 15 minutes, perform a second slap-and-fold, then cover and refrigerate the dough for 14 to 18 hours.
5. The next day generously oil a baking sheet, dump the degassed dough onto it and gently spread it toward the edges; cover with an inverted baking sheet, wrap tightly with plastic wrap and proof at room temperature for 2 hours. Preheat a conventional oven to 500°F while the dough proofs.
6. Make the Roman sauce: heat a medium saucepan over medium, add 2 oz (56 g) diced pancetta and 1 tablespoon olive oil and render for 2 to 4 minutes until the pancetta is brown and crisp.
7. Add 4 thinly sliced cloves of garlic and sauté about 1 minute until toasted and golden, optionally stir in 1 teaspoon red chili flakes to taste.
8. Add the 24 oz crushed San Marzano tomatoes, bring to a boil, then lower to low and simmer for 5 minutes or until slightly reduced; season to taste with salt and a small pinch of sugar, then stir in 4 tablespoons (60 ml) extra virgin olive oil.
9. Make the mushroom-onion topping: cut 6 oz (170 g) button mushrooms into eighths or quarters depending on size. Heat a large skillet over medium-high with enough vegetable oil to coat the bottom, place mushrooms cut side down without overcrowding and sear about 2 minutes until deeply browned, toss and continue cooking until soft, then season with salt and black pepper and transfer to a bowl.
10. Clean the pan, heat over medium-high with about 1 tablespoon oil, add 1 roughly diced onion and sauté about 4 minutes until softened, season with salt and add to the mushrooms; toss with 1 teaspoon finely chopped fresh thyme leaves.
11. Slice pepperoni to just under 1/8 inch thickness.
12. Combine about 2.5 cups grated low-moisture mozzarella with 3/4 cup freshly grated Parmigiano-Reggiano to make the cheese mix.
13. Assemble the Roman pizza: remove the proofed dough, spread a generous layer of the sauce across the dough (the recipe notes you'll likely use about 3/4 of the sauce), sprinkle the cheese mix evenly leaving a slight border, divide the pizza visually into thirds and place the mushroom-onion mixture on one third, leave one third plain cheese, and arrange pepperoni generously on the last third.
14. Bake in the preheated oven at 500°F for 20 to 25 minutes or until the cheese is deeply browned and caramelized.
15. Optionally finish the mushroom-onion section with fresh shaved Parmigiano-Reggiano.

grocery Ingredients

• Spaghetti (or spaghettoni, bucatini)
• Salt, to taste
• Guanciale, skin removed (or pancetta, bacon)
• Egg, beaten
• Pecorino Romano
• Parmigiano-Reggiano
• Black pepper, freshly cracked
• Pasta cooking water

book_ribbon Instructions

1. Bring a large pot of water to a rolling boil, add a generous amount of salt.
2. Add spaghetti to the boiling water without breaking the strands and do not add oil to the water.
3. Cook the spaghetti until al dente; pasta takes about 10 to 12 minutes depending on the brand.
4. While the pasta cooks, remove the skin from the guanciale with a fine knife.
5. Place the guanciale in a pan without adding oil and cook slowly over low heat until the fat renders, about a minute or two.
6. Crack and break the egg(s) and mix them with Pecorino Romano and Parmigiano-Reggiano to create the cheese-and-egg 'cream'; do not add salt to this mixture.
7. Add freshly cracked black pepper to the egg-and-cheese mixture.
8. When the guanciale fat has rendered and the pasta is cooked, reserve some salty pasta cooking water.
9. Add a little pasta cooking water to the pan with the rendered guanciale fat.
10. Transfer the cooked spaghetti directly from the pot to the pan (do not drain), and toss to coat with the fat.
11. Remove the pan from high heat or keep the heat very low, then add the egg-and-cheese mixture and toss quickly and continuously to form a creamy sauce, taking care not to scramble the eggs.
12. If needed, add a little more pasta cooking water to loosen the sauce and achieve a creamy texture.
13. Finish with extra Pecorino Romano on top and arrange a few pieces of cooked guanciale over the plated pasta.

grocery Ingredients

• 1 onion, diced
• 2-3 carrots, medium sized, diced
• Celery, diced
• 1 tbsp olive oil
• Minced beef
• Minced pork
• Salt, to taste
• Black pepper, to taste
• 1/2 cup wine
• Tomato paste
• 1 tsp dried oregano (or dried basil, dried thyme, mixed dried herbs)
• Tinned tomatoes, canned (or chicken stock)
• 1 cup water

book_ribbon Instructions

1. Dice the onion.
2. Heat your pan over medium heat and add about 1 tablespoon of olive oil.
3. Add the diced onion to the hot oil and stir with a wooden spoon.
4. Add 2–3 medium carrots (diced) and diced celery to the onions; if desired pulse them in a food processor or grate them until small but not pureed.
5. Cook the onion, carrot, and celery over medium heat for about 3–4 minutes, stirring occasionally, until the onion becomes transparent; do not brown.
6. Turn the heat to high and add the minced beef and minced pork; break the meat up with a wooden spoon and stir to combine with the soffritto.
7. Continue cooking over high heat until any liquid has evaporated and the meat is browning and no longer pink.
8. Season well with salt and pepper.
9. With the heat still on high, pour in about 1/2 cup of wine and deglaze the pan; reduce the wine by half.
10. Turn the heat to low and add tomato paste and about 1 teaspoon dried oregano; mix until combined.
11. Pour in the tinned tomatoes, along with about 1 cup of water, and give the sauce a good stir.
12. Turn the heat to low, cover with a lid, and cook anywhere from 30 minutes to 8 hours, stirring every so often to break up the tomatoes.
13. If you will be away, transfer the sauce to a slow cooker and cook on low.
14. Near serving, check consistency; if the sauce is too thin, remove the lid and simmer on medium until it thickens.
15. Taste and adjust seasoning with more salt and pepper if necessary.
16. Serve with spaghetti or use to make lasagne.

grocery Ingredients

• 1 cup Parmesan or Pecorino Romano, finely grated (or pecorino romano, parmesan)
• 1 egg
• 3 egg yolk, separated
• 2 clove garlic, minced or pressed
• 1/4 tsp salt
• 1/4 tsp freshly cracked black pepper
• 12 oz (340g) thick-cut bacon, diced small (or guanciale, pancetta)
• 12 oz (340g) spaghetti
• 1 cup pasta cooking water
• Water
• Parsley
• Flake sea salt, to taste

book_ribbon Instructions

1. Fill a big pot with water, place over medium-high heat and bring to a boil; salt the pasta water well (it should taste like the ocean).
2. Grate 1 cup (about 84 g) Parmesan or Pecorino Romano using a finer grater and place into a medium bowl.
3. Add 1 whole egg and 3 egg yolks to the grated cheese.
4. Add 2 cloves garlic (minced or pressed), 1/4 teaspoon salt, and 1/4 teaspoon freshly cracked black pepper to the egg and cheese.
5. Whisk the cheese, eggs, garlic, and seasonings together and set the mixture aside.
6. Dice 12 ounces (340 g) thick-cut bacon into small pieces.
7. Heat a large pan over medium heat, add the diced bacon and cook until the fat renders and the bacon is nice and crispy; transfer the bacon to a paper towel-lined plate.
8. When the pasta water is boiling, add about 12 ounces spaghetti and cook for about 10 minutes until al dente.
9. Before draining, grab 1 cup of the pasta cooking water and set it aside.
10. When the spaghetti is al dente, remove from heat and transfer the pasta to a big bowl.
11. While whisking, pour 1/4 cup of the reserved pasta water into the egg and cheese mixture.
12. Add the egg-and-cheese mixture and the cooked bacon to the steaming hot pasta and toss until the cheese is fully melted and the sauce is creamy and silky.
13. If the pasta is not creamy enough, add an additional 1/4 cup of pasta water, a tablespoon at a time, while mixing until the desired texture is reached; avoid making it watery or dry.
14. Serve the pasta carbonara immediately and garnish with a little parsley and flake sea salt if desired.

crowdsource Community Insights

This sauce really benefits from time and a splash of red wine. People who let it simmer gently for two to three hours ended up with deeper, smoother flavor and fewer texture issues. Likewise, cooks who added red wine early said it brought real depth, so it's worth doing if you have some. One serving quirk to note: piling the sauce on top of the pasta tends to separate it from the noodles, while the ones who mixed the pasta into the sauce before serving got a more cohesive plate. Those three things made the biggest difference for people.

grocery Ingredients

• Olive oil
• Bacon
• Onion
• Carrot
• Celery
• Garlic
• Rosemary
• Minced beef
• Plum tomatoes, whole
• Oregano
• Basil
• Bay leaf
• Chili
• Tomato puree
• Stock cube, to taste
• Cherry tomatoes, whole
• Red wine, to taste
• Spaghetti
• Parmesan, grated
• Salt, to taste
• Black pepper

book_ribbon Instructions

1. Heat a pan over medium-high heat and add a bit of olive oil.
2. Add the bacon and fry until golden and crispy, about 10 minutes, reducing the heat slightly as it cooks.
3. Add the onion, carrot, celery, garlic and rosemary and cook on a gentle heat, stirring, until softened, about 10 minutes.
4. Increase the heat to medium-high and brown the minced beef, stirring until well browned.
5. Add the plum tomatoes, oregano, basil, bay leaf, chili (optional), tomato puree, stock cube, cherry tomatoes and red wine; crush the plum tomatoes with a spoon as you stir.
6. Bring the sauce to a boil, reduce the heat to a gentle simmer, cover with a lid and simmer for about 1 hour 15 minutes until the sauce is rich.
7. If the sauce is still watery after this time, uncover and vigorously simmer for about 15 minutes until thick.
8. While the Bolognese finishes, cook the spaghetti, drain it and return it to the pan.
9. Add the Bolognese sauce to the spaghetti, toss with tongs until evenly coated, and stir through the Parmesan.
10. Season with extra salt and pepper if desired.
11. Plate the spaghetti and garnish with grated Parmesan, basil and a little black pepper.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Green Salt

• 1/2 cup salt
• 1/2 cup sugar
• 5 clove garlic, minced
• 1 1/2 tbsp thyme leaves, chopped

Pork

• 7-8 lb (3175-3629g) bone-in pork butt (or lower part of the shoulder (picnic ham))

Smoking and finishing

• 2-3 heaping handful soaked medium-sized wood chips, soaked, medium-sized (or any wood)
• Parchment paper
• 2 layer aluminum foil

Serving and toppings

• 5-6 oz (142-170g) pulled pork, large chunky shreds
• Brioche bun, toasted
• Mayonnaise
• Cabbage slaw, creamy
• Baguette, refreshed for about 2 minutes
• Cucumber, cut into batons
• Pickled shredded daikon and carrots, shredded, pickled
• Jalapeno, sliced
• Cilantro, rough chopped
• Corn tortillas, heated, double-decker
• Onion, diced
• Tomatillo salsa, fresh
• Chihuahua cheese, shredded (or queso fresco)
• Queso fresco

book_ribbon Instructions

Green salt and cure

1. In a large bowl, combine 100 grams (1/2 cup) salt, 100 grams (1/2 cup) sugar, 25 grams (5 cloves) minced garlic, and 3–5 grams (1.5 tablespoons) chopped thyme leaves; stir until evenly distributed to make the green salt.
2. Rub about 1/4 cup of the green salt mixture over the top of the pork butt and massage it into the meat, then rub another 1/4 cup onto the backside and massage it in so the mixture adheres.
3. Place the seasoned pork shoulder uncovered in the refrigerator to cure for at least 2 hours and preferably 24 hours.

Smoking

1. Remove one grate from the grill to expose the direct heating elements and place a smoker chip box directly on those grates.
2. Fill the smoker box with 2–3 heaping handfuls of soaked medium-sized wood chips (applewood recommended) and seal the box.
3. Turn the burner under the smoker box to high and set the other burners to very low or off to maintain a smoking temperature between 275–325°F (135–163°C).
4. Place the cured pork shoulder on the side of the grill where the burners are turned off, close the lid, and maintain a temperature between 275–325°F (135–163°C).
5. Smoke the pork for 45 minutes, add another round of wood chips to the smoker box, then smoke for an additional 45 minutes.

Oven roasting

1. Preheat the oven to 300°F (150°C).
2. Transfer the smoked pork shoulder to a roasting pan, cover the pan with parchment paper, then wrap the pan tightly with two layers of aluminum foil.
3. Roast the pork in the oven for 4–6 hours, flipping the pork after 3 hours to promote even cooking.

Finish and shred

1. Check doneness by confirming the shoulder blade bone slides out easily and that a pair of tongs can be pushed into the middle of the roast, indicating the meat is tender enough to be pulled.
2. Allow the cooked pork shoulder to rest for 30 minutes.
3. Break the shoulder down into large, chunky shreds and mix the meat with its rendered fat and juices.

Serving suggestions

1. Smoked pork sandwich: Toast a single squishy brioche bun, spread a dollop of mayonnaise on the bottom bun, add 5–6 ounces of pulled pork, top with creamy cabbage slaw, place the lightly mayo'd top bun and press gently to assemble.
2. Smoked pork bahn mi: Refresh a soft bahn mi–style baguette in the oven for about 2 minutes, spread a big spoonful of mayonnaise, add 5–6 ounces of pulled pork, top with cucumber batons, pickled shredded daikon and carrots, sliced fresh jalapenos, and rough-chopped fresh cilantro.
3. Smoked pork taco: Place 4 ounces of pulled pork onto a double-decker of heated corn tortillas, top with fresh diced onion, chopped fresh cilantro, drizzle with fresh tomatillo salsa, and finish with shredded Chihuahua cheese or queso fresco.

crowdsource Community Insights

This chili comes together when you get a couple of basics right. Most people who browned and caramelized the meat (brown the beef and bacon before adding any water) got a deeper, more satisfying base; those who skipped that step said it fell flat. Soak the beans overnight so they cook properly and don’t turn out mealy. One more thing: people who tried kidney beans weren’t happy with the result, so most avoid them. Follow those three points and you’ll dodge the common traps folks ran into with this recipe.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1/2 lb (227g) ground beef
• 4 cup water
• 2 slice bacon, cut into big pieces
• 1 1/2 cup kidney beans, rinsed
• 1 1/2 tsp salt
• 1 1/2 tsp chili powder
• 1/2 tsp coriander
• 1/2 tsp cumin
• 1/2 cup red salsa (or tomato)
• 3/4 cup celery
• 1 1/2 cup onion, large
• 4-5 clove garlic, coarsely cut
• 3-4 tbsp jalapeño pepper
• 1/4 cup cilantro stems, frozen
• Cheddar cheese, strong
• Cilantro
• Tortilla
• Iceberg lettuce

book_ribbon Instructions

1. Cut the bacon into big pieces.
2. Rinse the beans under cold water.
3. In a pot combine the ground beef, 4 cups water (start with cold water), the bacon pieces, the rinsed beans, 1 1/2 teaspoons salt, 1 1/2 teaspoons chili powder, 1/2 teaspoon ground coriander, and 1/2 teaspoon ground cumin.
4. Bring the mixture to a boil, then reduce to a gentle simmer, cover, and cook for 1 1/2 hours.
5. Prepare the vegetables and garnish: measure about 1/2 cup red salsa (or tomato), 3/4 cup celery, about 1 1/2 cups onion (or 1 large, ~10 ounces), 4–5 cloves garlic (cut very coarsely), about 3–4 tablespoons jalapeño, and about 1/4 cup frozen cilantro stems (cut while frozen).
6. After 1 1/2 hours add the salsa (or tomato), celery, onion, garlic, jalapeño, and cilantro stems to the pot.
7. Bring the pot to a boil again, then reduce to low heat and cook for another hour, adjusting time as needed until the beans are tender.
8. Optional/further notes: you can soak the beans overnight to shorten cooking, or cook the beans in a pressure cooker to go faster.
9. Serve the chili in tortillas or in iceberg lettuce leaves and top with strong cheddar cheese, minced onion, and a little cilantro if desired.

crowdsource Community Insights

People who made this found a couple of practical things: cooking the roast low-and-slow in a slow cooker overnight is a popular hands-off route, and others used a pressure cooker when they wanted it faster, both are fine options. The part that actually trips people up is shredding the meat while it’s still steaming; letting it cool a bit makes shredding cleaner and less messy. Also, some people tried very long sous vide cooks (around 18 hours) and ran into problems, so most recommend avoiding sous vide-in-plastic for this recipe.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.

grocery Ingredients

Spice Rub

• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup paprika
• 1 tbsp smoked paprika
• 1 tbsp dry ground mustard
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1-2 tsp ground ginger
• 1 tbsp dried oregano
• 1 tbsp kosher salt
• 1 tbsp freshly ground pepper

Vinegar Sauce (Eastern North Carolina)

• 1 1/2 cup apple cider vinegar
• 1/2 lemon, juiced
• 1-3 tsp cayenne pepper
• Hot sauce
• Salt, to taste
• Black pepper

Tomato-based Barbecue Sauce

• 1 cup ketchup
• 1 cup (packed) brown sugar, packed
• 1/2 lemon, juiced
• 3 tbsp butter
• Hot sauce
• Worcestershire sauce
• 1/4 grated onion
• 1 tbsp spice rub, heaping
• 1/2 cup water

Pork and Smoking/Finishing

• Bone-in Boston butt
• Liquid smoke
• Hickory wood, to taste
• Applewood, to taste

Coleslaw

• 1/2 head cabbage, shredded
• 2-3 tbsp white vinegar
• Celery seed
• Mayonnaise

book_ribbon Instructions

Make the dry spice rub

1. Combine about 1/2 cup brown sugar, 1/2 cup white sugar, and about 1/2 cup paprika in a bowl.
2. Add 1 tablespoon dry mustard, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1–2 teaspoons ground ginger, 1 tablespoon dried oregano, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper.
3. Mix the rub thoroughly by hand to remove any lumps and transfer it into a shaker for easy distribution.

Make the Eastern North Carolina vinegar sauce

1. Whisk about 1 1/2 cups apple cider vinegar with the juice of 1/2 a lemon.
2. Add cayenne pepper (between 1 and 3 teaspoons), a shot of hot sauce, and salt and black pepper to taste.
3. Whisk to combine and transfer into a plastic squeeze bottle for serving.

Make the tomato-based barbecue sauce

1. Combine about 1 cup ketchup, about 1 cup packed brown sugar, the juice of 1/2 a lemon, 3 tablespoons butter, a few splashes of hot sauce, a few splashes of Worcestershire sauce, and about 1/4 of a grated onion in a saucepan.
2. Stir in a heaping tablespoon of the prepared spice rub and about 1/2 cup water.
3. Simmer the sauce over medium-low heat for about 30 minutes, until thick and viscous, then cool and transfer for service.

Prepare the pork (common prep)

1. Trim some excess fat from the bone-in Boston butt while preserving as much of the dark brown crust potential as possible.
2. Liberally and evenly coat every surface of the pork with the prepared spice rub.

Indoor method — sous-vide then oven finish

1. If using the indoor/sous-vide option, optionally sprinkle the pork with a little liquid smoke.
2. Place the seasoned pork in a vacuum-seal bag and vacuum seal it.
3. Cook the sealed pork in a 165 degrees Fahrenheit sous-vide bath for 18 to 24 hours.
4. To prevent evaporation for long cooks, weigh the meat down with a heavy ceramic bowl or plate, wrap the bath area with plastic wrap, and punch a small hole in the wrap to give the sous-vide access while limiting evaporation.
5. After the sous-vide cook, remove the pork, drain and reserve the bag juices (strain and save for adding to sauces if desired), and pat the pork completely dry.
6. Give the pork a heavy additional dusting of the smoky spice rub and place it in a 300 degrees Fahrenheit oven for about 60 to 90 minutes, until dark brown, crisp, and deeply flavored.
7. Remove the bone, shred the pork with forks, and serve on buns sauced liberally with your sauce of choice.

Traditional smoker method

1. After applying the spice rub, ideally wrap the pork in plastic wrap and chill overnight, if time allows.
2. Place the pork fat-cap-up into a 250 degrees Fahrenheit smoker heated with your choice of smoking wood (he used hickory and applewood).
3. Probe the pork to its thickest point and place foil trays of water around the meat to maintain humidity early in the cook to encourage bark formation.
4. Smoke the pork until the internal temperature reaches 195 to 205 degrees Fahrenheit, which may take approximately 6 to 12 hours.
5. Remove the pork from the smoker, remove the bones, shred the meat, and serve with sauce and coleslaw.

Simple coleslaw

1. Shred about 1/2 a head of cabbage.
2. Toss the shredded cabbage with 2 to 3 tablespoons white vinegar, a good shake of celery seed, and a few tablespoons of mayonnaise if desired.
3. Keep the slaw simple so it does not compete with the pork, then serve alongside the pulled pork.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 12 slice Thick-cut bacon
• 1 cup Mayonnaise
• 1/4 cup Dijon mustard
• 1/4 cup Parmesan cheese, freshly grated
• 1 1/2 tsp Kosher salt
• 1/2 tsp Freshly ground black pepper
• 12 slice White Pullman loaf or sourdough bread, sliced 1/2 inch thick (or sourdough bread)
• 6 tbsp Salted butter, room temperature
• 6 oz (170g) Aged Gruyere (or Comte cheese)
• 6 oz (170g) Extra-sharp Cheddar

book_ribbon Instructions

1. Preheat the oven to 400 degrees.
2. Arrange the bacon in a single layer on a baking rack set over a sheet pan and roast for 20 to 30 minutes, until nicely browned.
3. Drain the bacon on a plate lined with paper towels and cut into 1-inch pieces.
4. Combine the mayonnaise, Dijon mustard, Parmesan cheese, kosher salt, and freshly ground black pepper in a small bowl and whisk to combine.
5. Lay the 12 slices of bread on a board and spread each slice lightly with butter; flip so the butter is on the outside of the sandwich.
6. Spread the inside of each butter-flipped slice generously with the mayonnaiseu2013Dijonu2013Parmesan mixture.
7. Grate the Gruyere and Cheddar in a food processor fitted with the largest grating disk and combine the grated cheeses.
8. Place the roasted bacon evenly on half of the bread slices, then pile 1/3 cup grated cheese evenly on top of the bacon for each sandwich; top with the remaining bread slices, sauce side down.
9. Heat an electric panini press (or, if using a sautu00e9 pan, heat the pan) and cook the sandwiches in batches for 3 to 5 minutes, until the bread is toasted and the cheese is melted; if using a sautu00e9 pan, cook like a classic grilled cheese.
10. Allow the cooked sandwiches to rest for 2 minutes, cut in half, and serve warm.