As the only meat eater among the three of us, I am obligated to share the occasional meaty meal with you. Jim and I rarely eat meat because as I mentioned before, the only meat in our house comes from local farms. Big shout out to CT Farm Fresh, my supplier.
I’m not an idiot, I know an animal dies for this meal but I want to know where it came from and that there was as little environmental damage as possible in its growth. I also like that it was butchered locally and not in a factory where it was doused with chemicals to clean it (or not, which may be worse).
Anyway, we do enjoy a nice butt now and then, port butt that is (which Sam has informed me is actually the shoulder!). Often, I put it in the oven at 250 degrees, in a covered pan with a splash of water in it, after seasoning with various herbs and spices and leave it overnight. Yes, I said overnight. I don’t time it. (didn’t you yet realize what a lazy cook I am?) You can smell it in your sleep so in the morning, when I take it out, we can hardly wait to dive in with forks to have a sample for breakfast!
This recipe is a little different. It takes some preparation and attention. But it is so worth it! The house does smoke up, so be prepared to open a window and turn on a fan. If anyone figures out how to do this last step on an outdoor grill, let me know. So, warning – raw meat porn coming up…
You can see, we were so anxious to dive in, that we didn’t get a picture first! I really recommend that you make the sauces (don’t cheat… too much), and “build the bite” with the lettuce, rice, meat and a spoonful of sauce. It is so wonderful! We sat around the table chatting with our friends and continued to pick at this for quite a while. It is definitely made for sharing! So break out the chopsticks, invite some friends over and leave me a comment to let me know how it was!
- Carnivore’s delight (flamingodancer.net)
- Carnivore’s Delight: Top Steakhouses in NY (local.answers.com)