Marino's Magrone
Source of Recipe
KARE 11 -- Chef: Ed Matthes
List of Ingredients
Marino's Magrone
2tsp. Salt
1tbls Granulated Garlic
1tbls Fennel
2tsp. Steel Cut Black Pepper
4tsp. Paprika
2tsp. Crushed Red Chilies
1tbls. Dried Onion flakes
2tsp. Dried Sweet Basil
2tsp. Dried Parsley
1tbls Pepper Flavored Olive Oil
2.5 lbs. Fresh Boneless Pork
In the oven roaster roast the pork uncovered for about 30 minutes at 400 degrees. Keep about an inch of water in the bottom of the roaster, checking it every 15 minutes. Next turn the pork over in the roaster, cover and set the temp down to 25o degrees. Let it steam in the roaster for another hour, checking the pan for water every 20 minute. Then the pork should be 'fall apart tender' at which point, separate from the stock, setting the stock aside for latter. Using a tongs and fork, pull the meat apart with the grain. Put the stock in a stock pot and heat to a simmer. Add the rest the ingredients to the stock. Let simmer for 3 minutes and add the shredded pork. Simmer for 10 minutes longer on low heat. Serve on an Italian Roll.
Possible additions: Mozzerella or Provolone cheese, Hot or Sweet Peppers, Onions, Marinara Sauce
Chef: Ed Matthes
Recipe
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