I like to eat.
Sometimes, I even like to cook.
I thought I'd start a topic where we could talk about food in all it's myriad wonders. The "Comfort Food" topic is a place to tell us what your favorite thing to put in Macaroni & Cheese is. C'mon, we all know it's cut up hot dogs. Or... maybe it's tuna and peas.
Maybe you went out to a fancy new restaurant last night and had a knockout dinner. Tell us about it. Do you have a favorite thing to eat while you watch anime?
Tell us about it. Maybe you were up all night concocting your new favorite recipe. Tell us about it (and PM kiku the recipe
). Maybe you've finally mastered flipping that g??d??? omelette you've tryin' to flip for how flippin' long?
Or... maybe you wanted to tell us that the world's largest omelette was made in Ontario, Canada on May 11th 2002 and weighed 2.95 metric tons. Oops, I just told you that.
Let's talk about food. Let's talk about the heavenly little deli that's right around the corner from your apartment.
Let's talk about the great Chinese restaurant with the ginormous portions down the road from your house that is quite possibly the one thing keeping you from moving out the area.
Life is short. The preparation of, eating of, and cleaning up of food with friends and family is one of life's finer pleasures; although I, more often than not... do it alone.
That doesn't stop me from enjoying every last morsel. I love food; sometimes to a fault.
Today I've prepared one of my favorite comfort foods. Perfectly suited to the lifestyle of a bachelor such as myself, is the comfort food known as pulled pork.
I'm a purist when it comes to the initial preparation. I buy a 2.5# pork butt roast and a 2.5# pork loin roast; put 'em both in a crock pot on low, and go to bed. 12 hours later,
I turn it off for an hour. Then I put on some rubber gloves (it's still hot
) and pull all the fat and bones out. Make sure to keep your eyes peeled for small bone chips, just in case. That's why I use the gloves, so I can be extra meticulous about pulling the pork apart.
I return the pork to the crock pot and cook on high for another hour. I usually refrain from making gravy, because the pulled pork will reabsorb most of the drippings. If you want gravy, I recommend pan searing in a skillet first, and then deglazing with Sherry; but that's too much work.
Remember, I'm a bachelor. I'll bet your saying: "Don't you season it or add sauce?" Nope.
That can be done later, but I like to enjoy the first few meals naked. I mean without sauce or seasoning, you rascal. I like just about any kind of roll for sandwiches, but it must
be buttered. Rolls are especially delicious if you cut and butter them, and then grill them face down in a skillet until they're golden brown. One important thing to remember, is to portion and freeze some of the pork right away. Otherwise, one of two things is bound to happen. Either you will eat way too much or it'll go bad. Those little ziploc containers are great for freezing the portions. Just take one out the night before and heat in a covered saucepan on the stovetop on low for half an hour or so. I also like to add bbq sauce to the saucepan and serve it with mashed potatoes and a side vegetable. Another quick favorite for reheating in the saucepan is to add a little worcestershire (not the cheap stuff) and serve it on a roll with dijon mustard and raw onion. Smoked cheese is great on the sandwiches as well. Mayo and pickles is good too... I love pulled pork.
BTW the reason for the choice in roasts is as follows:
Pork Butt Roast - It's cheap and has fat and darker meat for flavor.
Pork Loin Roast - It's lean and has lighter meat for good texture.
Finally; for tough or discount roasts, I recommend rubbing the roast with Adolf's No MSG Tenderizer, salt, and pepper a few hours prior to cooking. It'll work wonders.