Mid-Atlantic Gardening: Watch'ya got cookin' 2014, 1 by Ric_of_MAF

Ric_of_MAF wrote:
We always start the new year with pork for good luck, rooting forward, rather than scratching back.
I started the new year off this AM by braising a 12# center cut pork loin and roasting it for a family dinner with 6#s of sauerkraut. Not being quite up to full stream yet, I took the easy way out and prepared 20 helpings of Hungary Jack mashed potatoes. While I was boning the 24# loin I popped some homemade corn bread in the oven. I usually make my own rubs using cumin, caraway, coriander, and celery seed. After brazing, rubbing and putting the roaster in the oven I put all the bones in a large crock pot with a Memphis BBQ sauce for another meal later in the week "Gee free ribs". I also bagged and froze 2 smaller loin roast and a tenderloin. Most of the meal was gone by the time I started cleaning up.