Pork butt is smoked, chopped, and coated in sauce to make this classic barbecue favorite.
Tutorials in this course: 12
Total viewing time: 1 hour 20 minutes
Total course time (including prep and cooking): 195 hours*
*This unusually long course time is due to brining and curing processes.
Pork is the oft overlooked, but equally delicious, "other white meat." This course aims to help you make the absolute most out of pork. From butchering basics to taking snacking to the next level with homemade pork rinds, our Pork Master Class covers all the bases. Learn how to butcher and trim pork butt and then learn how to cook it to perfection. If you like bacon, and who doesn't, you'll learn how to perfectly render bacon. Pork is incredibly versatile and all of these preparations make great additions to any chef's repertoire.
Eric Buss is a the executive chef at Hollywood’s trendy Wood & Vine restaurant, beloved for their mouth-watering fried chicken and waffles.
Chef Paul Virant is the owner and proprietor of Vie Restaurant in Chicago. Chef Paul’s approach to locally-sourced contemporary American cooking has earned him numerous accolades, including the title of being one of Food & Wine’s Best New Chefs of 2007.
Isaac Toups is the head chef and co-owner of Toups’ Meatery in New Orleans where he serves up the hearty, Cajun-style food he loves most. Chef Isaac was recently named as a James Beard Award Semifinalist for Best Chef in the South.
Chef Josh Laskay is the chef de cuisine at Emeril Lagasse's NOLA Restaurant. Though a native New Orleanian, Chef Josh grew up traveling the world and gaining exposure to all sorts of ethnic cuisines. He is currently listed as one of the Best Chefs in America by Best Chefs America.
Chef Charlie McKenna is the owner of the award winning chain of Lillie's restaurants in Chicago. Chef Charlie received a well-rounded food education at the Culinary Institute of America, but his specialties are classic Southern food and barbecue. His signature dishes and sauces have won him national prestige including Winner of the Memphis-in-May World Championship Barbecue Cooking Contest in 2007.
Chef Daniel Esses is the executive chef of Three Muses in New Orleans. Before Three Muses, Chef Esses had an incredible culinary career working under celebrity chef John Besh at Restaurant August, and eventually became the executive chef at Frenchmen Street’s Marigny Brasserie.
Zach Pollack began his culinary career working under prominent LA-based chef Neal Fraser at GRACE. After gaining experience, he returned to Italy and, over the course of two years, worked at a variety of Michelin-starred restaurants across the county. In 2011, Pollack joined forces with chef Steve Samson to open Pizzeria Ortica and Sotto, which have been called Best New Restaurant by Los Angeles Magazine.
Chef Elias Cairo owns and operates Olympia Provisions in Portland, Oregon. Olympia Provisions is Oregon's first USDA-certified meat-curing facility and is also a European style restaurant. Chef Elias specializes in charcuterie and butchering and has turned his passion for meat into a thriving business.
Chef Robbie Arnold-Starr is the executive chef of Belcampo Meat Co. At Belcampo, Chef Robbie is all about what’s fresh and available and isn’t afraid to serve unconventional ingredients.
Chef Bryon Freeze is the executive chef at Tar and Roses in Los Angeles. Chef Bryon burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network.
What You Need
- Ingredients are listed within each respective tutorial
"This dish makes a great fall appetizer."
Pork rinds and cracklings use the same cut of meat, but require different cooking methods. Both are salty, porky, delicious, and have a characteristic crunch.