On Sep 17, 10:04*am, ImStillMags > wrote:
> On Sep 16, 11:39*pm, Tommy Joe > wrote:
>
>
>
> > * * Remember the old Mona's Salsa Verde thread? *I said I liked the
> > sound of that recipe and would try it one day. *I'm going to make it
> > this Tuesday. *I'm going to use fresh tomatillos instead of canned. *I
> > will simmer them for 20 to 30 minutes to soften them up as suggested.
>
> > * * Anyway, here's another stupid question for you - not about the
> > sauce but about what I'm going to put it on. *I have an oven but it's
> > filthy and I'm too lazy to clean it. *Maybe I'll pay somebody one day,
> > if I'm not too lazy for that too.
>
> > * * * Anyway, I'm going to make some pork on the stove top. *I am
> > going to make it separate from the salsa verde. *I don't want to boil
> > it to death but I also don't want to use a bunch of vegetables to
> > braise it. *What would you suggest as the simplest way to cook 2 to 3
> > pounds of pork roast on the stove top so it comes out tender and not
> > cooked to death. *I'm sort of a prep artist, making things separately
> > and fridging them and then using them daily to throw together meals.
>
> > * * * Simple question - lots of wasted time - can't help it, I'm
> > nuts. *Simply put, finally, what would you suggest as the best method
> > for cooking the pork on the stove top? *I'm going to cook it and add
> > sauce each day. *Unless you suggest I somehow use the sauce to make
> > the pork in. *I'm going to do this Tuesday no matter what. *But I
> > trust your knowledge on these issues. *How does it feel to know that
> > you are so trusted that now you must be forever at my call when I'm in
> > the mood to ask one question after the other? *Thanks.
>
> > TJ
>
> If you don't want to braise the pork you need to cook it in the
> oven. * Do you have a crock pot?
>
> If neither one of those is a possibility then I would cut the pork
> into good size cubes, salt and pepper it and brown it off in your
> pot. * Add a chopped onion and some chopped garlic and a couple of
> cups of water and cover and
> cook on medium low till the pork is tender. * Use as little water as
> you can get away with without everything sticking or burning.
> Keeping the heat low will help.
>
> If you plan on shredding the pork you can cook it to the shredding
> stage. * If you want to just serve the pork in chunks with the salsa
> you can do that as well.


Oh, no, I have nothing against braising it. I guess that's just
browning it on both sides and then cooking with minimal water, right,
maybe some veggies on top? I'm all for that. I've done it before. I
just don't want to add things like sun dried tomatoes or other veggies
that would add a taste that might conflict with the Mona's sauce. I
want to braise it but use minimal veggies or none if that's possible.
Is that doable? I prefer the meat to be made not to the shredding
point but to where it's that tender but comes about more in chunks.
Actually, I put it in the fridge whole and then each day cut a portion
to use in the sauce. How much time per pound would you say, and what
sort of cut of pork would you use? Last time, and first time, I
braised anything, I used a boneless pork loin, the kind they cut into
what are called 'boneless country ribs" around here anyway. I think
it's going to be alright. Thanks.

TJ