Subject: Open position: Medical Coding - May 2014

From: Position Match <[email-masked]>
Date: Mon, 12 May 2014 09:24:15 -0700

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Medical Career News - Career Growth
The Impact of ICD-10 Coding systems
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We found amazing job growth in the Medical Coding field.

By October 1st, 2014 ALL health facilities and doctors offices MUST
cohere to ICD-10 medical billing standards.

This means there will be exploding job growth in the Medical Coding field.

http://www.matdancesoft.com/placement/faqs/index.html

Some appealing benefits of this position:
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- Many medical coders are able to work from home
- You are able to choose where you would like to live since there are positions widely available.
- Training time is low
- Flexible hours 

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The US department of labor predicts this field to grow by more
then 20% in the upcoming months.

Brought to you by:
Leslie Allawan Productions:
[74_Lancaster] RD, Little Rock, AR, 72209
http://www.matdancesoft.com/f/5542/index.html
Or write us with a request.

Pulled pork is considered a southern specialty in the U.S., but cooks and backyard chefs across the country make pulled pork. Because most pulled pork recipes don't require prime cuts of meat, pulled pork is a cheaper meat option and ideal for serving a large crowd. To make pulled pork, you need a grill or smoker, some seasonings, some pork and a leisurely day to complete the task. Use these tips to cook pulled pork.

EditSteps

c7e3c5f85152ad876d1b7a8027773f3d an appropriate piece of meat.

Select a pork shoulder roast. The meat shouldn't be too lean; some fat is required for flavoring and tenderness.

Choose a bone-in or boneless option. Either is acceptable for pulled pork. The benefit to a boneless roast is that you don't have to work around and remove the bone.
Pick a roast that is 4 to 5 lbs. (1.8 to 2.3 kg). Roasts this size offer adequate surface areas to create crusty textures and add to the pulled pork. If you have a large crowd, select several similar sized roasts.
2Trim the fat from the outside of the roast. Remove large fat pieces, leaving a little less than 1/8 inch (0.3 cm) of fat on the surface area.
3Tie the roast with twine. Bind it with twine twice around each side (top to bottom and side to side).

4Rinse the roast, and pat it dry.
5Apply rub to the roast. Baste the roast with oil, so the rub will stick to it. Rub a pork spice rub (available at most grocery stores) onto the roast's surface. Refrigerate the roast overnight.
6Heat the smoker or grill to 225 degrees F (107 degrees C).
7Start cooking the meat. Put the roast directly on the grate, and close the lid.
Maintain the heat level between 225 and 250 degrees F (107 and 121 degrees C).
Keep the lid closed. Refrain from opening the lid and checking the meat multiple times through the cooking process. Opening the lid allows heat to escape from the grill or smoker, which increases cooking time.
Add wood or charcoal to the smoker or grill, if necessary, to maintain the heat level.
8Cook the pork until it is done. Keep it on the grill or smoker for at least 1 and 1/2 hours per pound (1/2 kg) of meat.

Keep the meat on the grill or smoker until the outside of the roast is dark brown.
Wiggle the bone for bone-in roasts to determine if it's thoroughly cooked. If the bone wiggles, the meat is done.
Insert a fork into the roast to determine if it done cooking. The roast is done when the fork easily rotates 90 degrees.
9Shred the pork.

Place the roast in a large pan.
Untie the twine, or cut it to loosen the meat.
Tear the roast apart using two forks. Insert the forks near each other in the roast, and move them away from each other, shredding the meat.