I have thirty minutes to finish tonight’s dinner, eat it, make the marinade for tomorrow night, get the pork in it, and get to Legend to meet my lovely friend, Emily, for a drink. Fresh lemon juice, fresh orange juice, fresh grapefruit juice, an onion, garlic, couple of bay leaves, brown sugar, chili powder, allspice, salt, pepper…. just flying around my kitchen. I’m whisking the marinade with one hand while sauteing chard for tonight with the other. I’m running, literally running, to the grill to grab tonight’s North African Turkey kebabs. LIT-ruly running. I’m shoving ‘em in the oven to keep warm until I can somehow get this mess together.
Side note: I am in such a hurry I actually grabbed the metal kebab on the grill with my bare hands to turn it over. Not smart. Ouch.
The pork roast somehow made it into the gorgeous marinade. I’m sitting at the dining room table, shoving food into my mouth, calling Emily to tell her I’ll be late. Loser. So I made it to Legend by 7:30 where Emily and I had a few lovely glasses of Zinfandel and shared a slice of chocolate stout cake with fresh cream. I ate most of it.
Grabbed my trusty Emile Henry dutch oven (thank you, Mom and Dad) and drizzled in a couple of tablespoons of good olive oil. Once the oil is almost smoking, in goes the pork. He got seared…..
…. on all sides.
Then all the remaining marinade goes into the dutch oven, creating a marvelous, fragrant, fabulous piggy-bath.
Oven is preheated to 225 degrees. See ya later, pig. Much, much later…..
I think I should probably make a side dish to go with this, huh? Yeah. K. Let’s see….. *grabs Israeli cous cous, red and yellow bell peppers, red onion, garlic (duh), chicken stock, coconut milk (woo hoo!! Suck it, Weight Watchers!!), an arbol chile, frozen peas, cilantro, does some stuff with them, creates amazing side dish. <— This actually happened. Go, me. See?
Come to mama, little piggy!!! So I just took it out of the oven and now I am tasked with plating, one of my very favorite parts of cooking and feeding people. Can I slice it? I’ll slice it. *grabs big serrated knife, attempts to shave, pork falls apart.
New plan; pull it. So I do. And I’m LIT-ruly doing a little dance whilst pulling the pork. (That’s what she said.) I can’t wait to eat this!!!
And here it is, folks. Real time, Caribbean inspired pulled pork over coconut cous cous pilaf. Forgive me for the shameless conceit but at this moment, I rule.
Nom, nom, nom, nom……
Nom, nom, nom, nom……