I’ve been having an awesome, busy couple of weeks. Which is my way of saying, I’ve been neglecting my blog a bit. Sorry guys. Between work, workouts, friends, volunteer commitments, and social events, Allan and I have ended up having a much busier schedule than we’re accustomed to pretty much since January. To be honest, once I revamped my lifestyle to improve my diet and fitness, I got a little addicted to lifestyle overhaul and tackled my social life. The upsides are huge: Allan and I both get out of the house more and have more fun and better relationships with others, and I think it really helps our relationship with each other when we don’t spend all our time isolated from the outside world together in our apartment. So things are good, but, I spend less time on the internet, which I guess I’m not really going to apologize for.
Yup, that paragraph started with “I’m sorry” and ended with “NO APOLOGIES”.
This weekend has actually been remarkably lazy. Our only weekend social commitments were Friday night and Saturday morning, and they were lots of fun, and since then we’ve been mostly just catching up on TV. I know endless hours of TV watching are bad for you, but it’s just sooo good. I pride myself on only watching high-quality shows that I really love, and not just “tv for the sake of tv”. But considering how many shows are awesome…I still watch quite a bit. We’re finally caught up on Game of Thrones though! No more burying my head in the sand to hide from spoilers!
For dinner today I made a lazy-Sunday-friendly slow roasted pork shoulder. We picked this bad boy up from Irving’s at the farmer’s market yesterday, and I threw it in the oven all day today, making our house smell sooooo good. And then we feasted on delicious pig flesh. And tomorrow, we will do it again, because this thing was enormous.
1 Skin-On Pork Shoulder Roast (5-10lbs)
Salt and Black Pepper
1 cup pitted sour cherries (fresh or frozen – I used frozen, as they’re not quite in season yet)
1 5oz can tomato paste
1 chipotle pepper
1/2 tsp onion powder
1/4 tsp fine sea salt
1 Tbsp apple cider vinegar
1 Tbsp raw honey
Preheat your oven to 250F. Place a rack on top of a high-rimmed baking sheet, and place the pork shoulder roast on top of the rack. Season the roast with salt and pepper. Roast in the oven for 8 hours, then take the roast out and allow to rest while the oven heats up to 500F. Drain the fat from the pan if it is nearly full – you can store the lard in a jar in the fridge and use it as a cooking fat later. Put the roast back into the oven for 20 minutes to crisp up the skin.
While the roast is finishing in the oven, put your pitted sour cherries in a saucepan over medium-low heat, along with the chipotle pepper. Cook gently until they are warmed through and are releasing quite a bit of juice, then stir in the tomato paste, vinegar, onion powder, and salt. Stir to combine and cook for about 2 minutes before removing from heat and pureeing the mixture with an immersion blender. Return to heat and add the honey, and cook about 2 minutes more.
I served the roast whole so that we could pick off crispy chunks of skin and eat it while picking off tender bits of pork to dip into the cherry sauce. There’s plenty of leftovers for lunch tomorrow (and the next day) – this would be a great recipe for a large dinner party, but works just as well for two hungry people over the course of a few days. Enjoy!
Edited to add: How to eat the leftovers!
Once you’re done picking at this bad boy the first night you serve it, take the roast and cut it into smallish cubes (like you would for, say, a stew). Pack them up in the fridge, and pack the leftover sauce separately. To reheat, toss as much as you’d like to serve into a skillet (make sure you grab at least a couple bits of skin and fatty parts so that you don’t need to add fat to the pan – or add lard if you have to). Fry over medium heat until heated through and crispy and brown on the outside. When it’s just about done heating up, stir in a generous dollop of the sauce and stir to mix. Delicious!