Translation of "Schweineschulter" in English

I gotta go rotate my pork shoulder.

Are you done with your pulled pork ?

Its biggest specialty is its pulled pork hot dog with slow roasted pork.

Let the pork shoulder rest for 10 to 15 minutes before carving.

Grill the pork shoulder for approximately 90 minutes per pound.

Coppa di Parma is made from the meat of the pork shoulder and neck.

Thinly sliced pork belly or shoulder are the most popular and authentic.

In the Salento in autumn, chicory is served with collar of pork.

I gave him a pork shoulder.

The pork shoulder is done when it is very tender and pulls apart with little effort.

There are a very wide variety of rubs and seasonings suitable for pork shoulders.

Pork shoulder is best when it's cooked long and slow.

Light your charcoal and allow the flames to die down before cooking your pork.

I use a lean pork shoulder.

The European slaughterhouses and cutting plants – recognized by European Veterinary Services offer us the supply of frozen meat products like Pork jowls or shoulders that we market to our manufacturing partners.

If you can't get the seasoning to "stick", try rubbing the pork shoulder with a light coating of olive oil first.

Many slow cooked pork shoulder dishes (like carnitas, etc.) are eaten as "pulled" pork - meat torn into shredded bits.

Cabbage is the main ingredient, combined with pork shoulder, bacon bits, juniper berries, onions and bay leaves.

Another popular tradition in the Chianti area, which has always provided superior quality food, is the art of making dressed pork: salami, finocchiona (coarse salami with fennel), sausages or salty meat like capocollo (pork shoulder) and ham, which make a snack a real meal.

The diced pork shoulder add and fry the meat with moderate heat, but do not brown, and then enter the tomato paste in free space and then fry lightly.

First class pork butt of EU origin, boneless, without rind, salted through injection of brine, massaged and steam-cooked in stamps.

While waiting for your pork shoulder to warm, it's a good idea to let the oven warm up (especially if yours is slow to heat).

Resident chef Luke (formerly from Ornery, Oxo Tower, Sloane Club) and Michelin star chef Angela (of Murano, Petrus, and Aubergine fame) feature locally sourced ingredients in creating modern English cuisine and Italian inspired dishes like saffron and lobster seafood risotto, pork shoulder with roast taters and apple sauce, squid ink garganelli with parsley and crab, and grilled venison with apple and red cabbage slaw.

The possibilities are endless when using a rotisserie: a chicken or turkey with crispy skin, a leg of lamb, porchetta with crackling and smoked pork shoulder to name a few.