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Pancetta Wrapped Pork Roast Recipe courtesy Giada De Laurentiis Show:  Everyday Italian Episode:  Easy Weekend Entertaining

Difficulty: Medium, Prep Time: 25 minutes, Cook time: 1 hour, Yield: 6 to 8 servings

8 large garlic cloves 1 tablespoon finely chopped fresh rosemary leaves 1 tablespoon finely chopped fresh thyme leaves 1 tablespoon olive oil 1 (3 1/2 to 4-pound) tied boneless pork loin roast Salt and freshly ground black pepper 4 ounces thinly sliced pancetta 1 1/2 cups chicken broth 1 1/2 cups dry white wine Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced. Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day. Preheat the oven to 400 degrees F. Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top. Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices

Bacon and Tomato Hash Recipe courtesy Nigella Lawson   Show:  Nigella Feasts Episode:  Breakfast All Hours

Difficulty: Easy, Prep Time: 5 minutes, Cook Time: 10 minutes, Yield 1 serving

4 rashers streaky bacon 2 teaspoons garlic-infused oil 1 tomato, diced 2 teaspoons Worcestershire sauce 2 tablespoons chopped fresh parsley leaves Freshly ground black pepper Serving suggestion: bread Cut each piece of bacon into 3 or 4 pieces. Heat oil in a skillet. When oil is hot, fry bacon until crispy (the bacon will also give up flavorful fat of its own). Remove the bacon to a piece of kitchen towel. Add the diced tomato, with all its seeded, gluey interior, into the hot oily pan, which will cause a great spitting and sizzling, and stir for a couple of minutes. Add the Worcestershire sauce and stir again, then put the bacon back into the pan, mixing it into the tomato before transferring to a plate. Scatter with some parsley and freshly ground black pepper, and serve with bread to dip in the oily juices

Pulled Pork Recipe courtesy Alton Brown Show:  Good Eats Episode:  Q

Difficulty: Easy Prep Time: 20 minutes, Inactive Prep Time 13 hours, Cook Time: 11 hours, Yield: 8 to 10 servings

Brine: 8 ounces or 3/4 cup molasses 12 ounces pickling salt 2 quarts bottled water 6 to 8 pound Boston butt Rub: 1 teaspoon whole cumin seed 1 teaspoon whole fennel seed 1 teaspoon whole coriander 1 tablespoon chili powder 1 tablespoon onion powder 1 tablespoon paprika Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal. Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika. Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application. Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired

City Ham Recipe courtesy Alton Brown Show:  Good Eats Episode:  Ham I Am

Difficulty: Easy, Prep Time: 15 minutes, Cook Time: 6 hours, Yield: 10 to 15 portions depending.

1 city style (brined) ham, hock end* 1/4 cup brown mustard 2 cups dark brown sugar 1-ounce bourbon (poured into a spritz bottle) 2 cups crushed ginger snap cookies Heat oven to 250 degrees F. Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.) Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F. Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them. Heat oven to 350 degrees F. Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can. Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour. Let the roast rest for 1/2 hour before carving. *Cook's note: A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices