Crispy Pickled Pig Ears With Alabama White Sauce Recipes

HOG'S TROTTERS AND EARS

Hog's Trotters and Ears image

Provided by Robert Irvine : Food Network

Time 6h40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

6 pig's trotters (feet) split between the toes
6 pig's ears
8 cups water or vegetable stock
1 fennel bulb, roughly chopped
3 carrots, roughly chopped
1 small bunch sage
1 small bunch tarragon
1 small bunch rosemary
2 large onions, roughly chopped
6 bay leaves
1 small head celery (5 to 6 stalks) roughly chopped
3 lemons, cut in 1/2
1 loaf French bread

Steps:

Place the pig's feet and ears into a large pot along with fennel, carrots, sage, tarragon, rosemary, onions, bay leaves, celery and lemons, and then cover ingredients with vegetable stock or water. Bring to a rolling boil and then immediately reduce the heat. Simmer for a minimum of 6 hours, testing for tenderness with a knife as you go. The ears will be cooked before the feet, so remove them sooner or add them to the pot later. When the flesh is tender, remove the pot from the heat and let it rest in the cooking liquid for 20 minutes.
Serve the cooked trotters and ears with a ladle-full of broth from the pot and some crispy French bread.

ALABAMA PULLED PIG

Alabama Pulled Pig image

Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.

Provided by Robert McWilliams

Categories Main Dish Recipes Pork Pulled Pork

Time P1DT12h

Yield 16

Number Of Ingredients 8

Ingredients

3 cups apple cider vinegar
¼ cup salt
¼ cup brown sugar
4 tablespoons ground black pepper
2 tablespoons cayenne pepper
¼ pound butter
1 quart water
5 pounds Boston butt roast

Steps:

In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.
Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 5.2 g, Cholesterol 106 mg, Fat 24.2 g, Fiber 0.6 g, Protein 28 g, SaturatedFat 10 g, Sodium 119 mg, Sugar 3.6 g

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