Flexeril still working wonders on my sleep, I feel like a new man, or at least the man I was a few weeks ago.
Today is Labor Day in America, a holiday which for many people involves grilling large pieces of meat outdoors and highly social get-togethers with ze family and friends. And obviously drinking copious amounts of low-impact beer. I will only be doing the family social option b/c it is way too hot outside to grill during the day here. And because, well, this is a wine household.
AND, because some voracious-type meat-eaters are coming over today, I slow-cooked a giant pork shoulder last night (pictured below, vegetarians and temporarily vegan dad avert your eyes) and this morning I am metamorphosizin' it into green chile pork using those fresh-roasted Bueno New Mexican chiles from a few posts ago. I flat-out done stole some recipe ideas from a lot of places and what's happening seems pretty good so far, so I'm going to make a note or two below.
juice of 3 limes
1 dark beer
1 cup chicken broth
3 large onions, chopped
two thingies green chiles
smoked sea salt
ground black pepper
whole cumin seeds, toasted and ground, to taste
3 to 6 cloves garlic, pressed
Make a rub from the first six ingredients and rub it into the pork. Brown pork on all sides, I did mine on the grill. Put pork and limes, beer, broth, and onions in a crock pot, cover, and cook in a 325F oven for 3.5 or 4 hours. I let mine cool overnight in the fridge.
Next morning, shred your pork, a little or a lot. Return pork to pan/pot, taste to correct seasoning and then add garlic and reduce over low heat for as long as it takes to taste right.
This is an occasionally NSFW, mostly gluten-free kitchen notebook that also occasionally threatens to turn into something else and fails, thus remaining its same old cryptic and superficial self. These posts begin to fail to explain (start at the bottom).