How to Roast a Pig: From Oven-Roasted Tenderloin to Slow-Roasted Pulled Pork Shoulder to the Spit-Roasted Whole Hog (Paperback)

Today: $18.41
Out of Stock

Club O Gold Members Earn

$0.92 | 5% Rewards*

Rewards

GOLD

$19.95/yr.

5% Rewards

Earn even faster

Free Shipping

Never pay extra*

Exclusive Rewards

Save big-- up to 40%

Exclusive Offers

Straight to your inbox

5% Dining Rewards

Get paid to go out tonight

ITEM# 14152944
    Notify me when it is back in stock!

    Enter your email address, we will notify you if it comes back in stock.

Love this item?

Save it to a list so you can find it anytime!


Oops,

something went wrong.

Please refresh the page and try again.


Details

ITEM#: 14152944

Tom Rea grew up on a farm, shooting, fishing, and foraging—and eating pretty well as a result. He started his career in a renowned gastro-pub, worked his way up to head chef, and from there has worked all over southern England and France, including at the award-winning The Coach and Horses and the Jolly Sportsman. He lives in Sussex and teaches people how to cook and cater for their own private parties in style.

The Best Tips and Techniques for Roasting a Pig to Perfection

Master the ins and outs of pork roasting. How to Roast a Pig teaches you the five main methods for cooking the perfect pork, and how to choose what to cook with each method. Whether you.re looking for whole hog roast or a pulled pork sandwich, author Tom Rea has you covered. Never be without melting meat or crisp crackling again.

Inside you.ll find:

  • What equipment you'll need for easy roasting
  • How to select the perfect pork cuts for your budget and taste buds
  • Easy ways to oven-roast pork
  • The secrets of slow roasting for melt-in-the-mouth meat
  • Pan-roasting techniques for perfectly juicy pork
  • Ways to play with pot roasting pork
  • How to wow everyone you know by spit roasting a whole pig
  • Delicious recipes to get creative with, including Pork and Caramelized Apple Terrine and Chinese-Glazed Pork Belly
  • How to get crisp crackling every time
  • The brines, rubs, and marinades you'll need to tenderize and pack in flavor, from Kansas City Rub to Chinese Spice Rub
  • Plus, create your own spice blends to make your meat sing.

Specs

ISBN 9781592537877
Genre COOKING / Specific Ingredients / Meat
Format Paperback
Pages 159
Publisher Date 2013-05-01 00:00:00.0
Publisher Quarry Books
Copyright Year 2013
Height 8.0 in
Wdth 8.0 in
Thickness 0.5 in
Unit weight 1.05 lb
Language English
Subtitle From Oven-Roasted Tenderloin to Slow-Roasted Pulled Pork Shoulder to the Spit-Roasted Whole Hog
Audience General/trade
Authors Rea, Tom
Country of Origin United States

Questions & Answers

Yay! Be the first to ask a question about this product.

Shopping Tips & Inspiration

Shipping & Returns

Contact Information
This product is not yet released, and is expected to ship on May. 1, 2013.

This date is subject to change. In order to assure you receive Overstock.com's low price on this item, your credit card will be charged upon order placement. The item will ship immediately upon release.

Standard Return Policy:

Items must be returned in new or unused condition and contain all original materials included with the shipment. More Details

FINAL SALE EXCLUSION: Items marked as FINAL SALE are not returnable unless the problem you experience is the result of our error.

For your protection, all orders are screened for security purposes. If your order is selected for review, our Loss Prevention Team may contact you by phone or email. There may be a two business day delay to process your order.

** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.

Advertisement