Pulled Pork

Pulled Pork

Here's how I do my pulled pork.  The recipe came from a newspaper many years ago.

Make a dry rub by mixing these ingredients together:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt

Rub this blend all over a 5- to 7-pound pork roast (preferably a shoulder or Boston butt).  Cover and let rest in refrigerator for 1 to 24 hours.

Preheat oven to 300 degrees.  Place pork in roasting pan and cover.  Roast for 6 hours, removing cover after about 4 hours.

Remove from oven and let meat rest for 10 minutes.  Then pull the meat apart with two forks until it's shredded.  Add some barbecue sauce to keep it moist, and serve with extra sauce and cole slaw.

Zucchini Fritters and Sea Bass Tostada

I tried the Zucchini Fritters from the Bon Appetit link you put in your July 30th post.  They were delicious and easy, and the dipping sauce was especially perfect!

And a few days ago I had the most wonderful Grilled Sea Bass Tostada for lunch at Bluefin.  There were two small crisped flour tortillas layered with flavorful beans and rice and topped with a fillet of sea bass and drizzled with a sort of chipotle crema.  It was supported by a spicy and crispy coleslaw.  Just heaven.

BLT

Speaking of beautiful sandwiches, I made a classic bacon, lettuce, and tomato sandwich for lunch today and it was so good I almost cried.