Check out these three meats that you must fully cook, and discover why.

Chicken

Chicken should be fully cooked to an internal temperature of 165 F before being served. Why? Well, this meat has a low density, which allows plenty of bacteria to penetrate into the center of the meat. Serving undercooked chicken could lead to severe illnesses such as salmonella.

Pork

Pork is much more dense than chicken, but there’s another reason that you should avoid serving this meat without fully cooking it. Trichinosis, a parasitic intestinal disease commonly acquired by eating undercooked pork that causes severe problems in your GI tract, is the main reason why this meat should always be cooked to 145 F.

Duck

Duck meat, especially popular in Chinese cooking, is a meat with a similar composition to fish. The low density of its cells allows for bacteria to get in easily, making it necessary to elevate the center of the meat to at least 160 F for safe serving.

The post Never Serve These Meats Rare appeared first on falafelandcaviar.com.

Ingredients

• 3 lb boneless pork shoulder without skin or fat
• 36 slider buns
• 1 chopped yellow onion
• 1 tablespoon paprika
• 3 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 1 teaspoon ground black pepper
• 1 tablespoon salt
• 1/2 cup chicken broth
• 1 teaspoon cumin

For the BBQ sauce you need

• 3/4 cups apple sauce
• 2 packets sweet honey BBQ sauce mix
• 4 tablespoons balsamic vinegar
• 1/2 cup reserved pork liquid

Instructions

Mix the cumin, brown sugar, black pepper, salt, and paprika together. Add the mix to the pork shoulder and leave it on a plate.

Cook the meat together with the onions and chicken broth until it’s done. If you have a slow cooker place the chicken broth and onions on the bottom and the pork on top for 8 hours.

Keep the liquid and separate the meat into small shreds.

For the BBQ sauce, you need to mix the apple juice, sweet honey BBQ mix, balsamic vinegar, and reserved pork liquid.

Get a cup and fill it with the BBQ sauce. Add it to the shredded pork meat and mix it well.

To put together the pork sliders you need to add the meat to the buns, extra BBQ sauce, and cole slaw.

The post Pork Sliders Are Ideal For Parties appeared first on falafelandcaviar.com.

Recipe

1. Start by cubing 3 pounds pork shoulder and then browning them in the multi-cooker. You don’t have to brown them first, but it does enhance the flavor.
2. Chop up 2 onions and 2 de-seeded poblano peppers, and saute them in the multi-cooker for about 3-5 minutes until the onions go translucent.
3. After the onions have cooked enough, add 2 teaspoons of chili powder, 2 teaspoons of cumin, and 1 tablespoon of oregano.
4. Dice 3-5 cloves of garlic and add that into the multicooker as well.
5. Finally, add in a can of soda, lemon-lime or coke, the juice of 2 limes, the juice of 2 oranges, and the zest of 2 oranges.
6. Then, put the lid on and seal it. Set the cooking time to 25 minutes and then wait 10 minutes after the multi-cooker turns off before you do quick vent on the rest of the steam.
7. The float valve will drop after 2-3 minutes and then you can open up the multi-cooker, shred the meat, which will be very easy, and put it under the broiler for just 3-5 minutes until the pieces start to get a bit crispy.
8. Pile it onto tortillas and serve with your favorite toppings!

The post Shed Hours Off Traditional Pork Carnitas by Making them in a Multi-Cooker! appeared first on falafelandcaviar.com.

Check out these three meats that you must fully cook, and discover why.

Chicken

Chicken should be fully cooked to an internal temperature of 165 F before being served. Why? Well, this meat has a low density, which allows plenty of bacteria to penetrate into the center of the meat. Serving undercooked chicken could lead to severe illnesses such as salmonella.

Pork

Pork is much more dense than chicken, but there’s another reason that you should avoid serving this meat without fully cooking it. Trichinosis, a parasitic intestinal disease commonly acquired by eating undercooked pork that causes severe problems in your GI tract, is the main reason why this meat should always be cooked to 145 F.

Duck

Duck meat, especially popular in Chinese cooking, is a meat with a similar composition to fish. The low density of its cells allows for bacteria to get in easily, making it necessary to elevate the center of the meat to at least 160 F for safe serving.

The post Never Serve These Meats Rare appeared first on falafelandcaviar.com.

Ingredients

• 3 lb boneless pork shoulder without skin or fat
• 36 slider buns
• 1 chopped yellow onion
• 1 tablespoon paprika
• 3 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 1 teaspoon ground black pepper
• 1 tablespoon salt
• 1/2 cup chicken broth
• 1 teaspoon cumin

For the BBQ sauce you need

• 3/4 cups apple sauce
• 2 packets sweet honey BBQ sauce mix
• 4 tablespoons balsamic vinegar
• 1/2 cup reserved pork liquid

Instructions

Mix the cumin, brown sugar, black pepper, salt, and paprika together. Add the mix to the pork shoulder and leave it on a plate.

Cook the meat together with the onions and chicken broth until it’s done. If you have a slow cooker place the chicken broth and onions on the bottom and the pork on top for 8 hours.

Keep the liquid and separate the meat into small shreds.

For the BBQ sauce, you need to mix the apple juice, sweet honey BBQ mix, balsamic vinegar, and reserved pork liquid.

Get a cup and fill it with the BBQ sauce. Add it to the shredded pork meat and mix it well.

To put together the pork sliders you need to add the meat to the buns, extra BBQ sauce, and cole slaw.

The post Pork Sliders Are Ideal For Parties appeared first on falafelandcaviar.com.

Recipe

1. Start by cubing 3 pounds pork shoulder and then browning them in the multi-cooker. You don’t have to brown them first, but it does enhance the flavor.
2. Chop up 2 onions and 2 de-seeded poblano peppers, and saute them in the multi-cooker for about 3-5 minutes until the onions go translucent.
3. After the onions have cooked enough, add 2 teaspoons of chili powder, 2 teaspoons of cumin, and 1 tablespoon of oregano.
4. Dice 3-5 cloves of garlic and add that into the multicooker as well.
5. Finally, add in a can of soda, lemon-lime or coke, the juice of 2 limes, the juice of 2 oranges, and the zest of 2 oranges.
6. Then, put the lid on and seal it. Set the cooking time to 25 minutes and then wait 10 minutes after the multi-cooker turns off before you do quick vent on the rest of the steam.
7. The float valve will drop after 2-3 minutes and then you can open up the multi-cooker, shred the meat, which will be very easy, and put it under the broiler for just 3-5 minutes until the pieces start to get a bit crispy.
8. Pile it onto tortillas and serve with your favorite toppings!

The post Shed Hours Off Traditional Pork Carnitas by Making them in a Multi-Cooker! appeared first on falafelandcaviar.com.