Ground pork is a versatile ingredient that can be used to prepare many different recipes, including meat loaf, meat balls or soft tacos. It is important to fully cook pork because the raw meat can be contaminated with bacteria that may lead to a serious case of food poisoning or other foodborne illness. There are several ways to cook ground pork, but the important thing to remember is that it must be browned and no longer pink to be fully cooked and safe to eat. Once you have cooked your ground pork, you can begin to experiment with recipes and find new ways to include this food in your menu.
Heat a large skillet over medium high heat.
Add 2 lbs. of ground pork to the skillet and allow it to cook for five minutes.
Stir the ground pork with a plastic or wooden spatula, breaking it into smaller pieces as you stir.
Continue cooking the ground pork for another five minutes.
Stir the cooking pork again, breaking the pieces up even more.
Cook the ground pork until the you have broken it into bite-sized pieces and it is no longer pink.
Line a large colander with paper towels.
Transfer the cooked ground pork to the colander to drain.
Place the ground pork into your slow cooker.
Add onion and garlic to the slow cooker.
Place the lid on the slow cooker and turn the heat to low.
Cook the ground pork for seven to eight hours, stirring occasionally.
Remove the cooked pork from the slow cooker with a slotted spoon.
Preheat the oven to 425 degrees Fahrenheit.
Spray your loaf pan with nonstick cooking spray.
Combine the ground pork, egg, milk, bread crumbs, salt and pepper in a large bowl.
Stir all the ingredients to combine them.
Transfer the mixture to the prepared loaf pan.
Press the ground pork mixture into the loaf pan, using your fingers to make an even surface.
Bake the ground pork in the preheated oven for 35 to 45 minutes, or until golden brown on top and no longer pink in the center.
Remove the pork from the oven and cool on a wire rack for five minutes.
- "From a Cook to a Professional Chef"; Benny Diaz; 2008
- "Joy of Cooking"; Irma von Starkloff Rombauer, Marion Rombauer Becker, Ethan Becker and Maria Guarnaschelli; 1997